Grocery
Penne Rigate Pasta
What it is
Penne rigate pasta is a type of dry pasta made from durum wheat semolina. It is shaped into short, hollow tubes with angled ends, resembling the tip of a quill pen. The 'rigate' in its name signifies that the pasta has ridges on its exterior. These ridges are designed to help sauces cling to the pasta, enhancing the overall flavor and texture of a dish. It is a staple in many cuisines, particularly Italian cooking.
How people cook with it
This pasta shape is incredibly versatile and works well with a wide variety of sauces and ingredients.
- With hearty meat sauces
- In baked pasta dishes
- With creamy cheese sauces
- In pasta salads
To prepare penne rigate, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the starchy pasta water. The reserved water can be used to help emulsify and thicken sauces, binding them to the pasta. Toss immediately with your chosen sauce.
How it differs from similar foods
The defining characteristic of penne rigate is its ridged surface, which differs from smooth penne lisce. These ridges provide more surface area for sauces to adhere to, making it a preferred choice for thicker, chunkier sauces compared to smoother pasta shapes.
Who it is for
Home cooks and professional chefs alike choose penne rigate for its ability to hold sauces well.
How to keep the rest
Store unopened dry pasta in a cool, dry place, such as a pantry, away from direct sunlight and moisture. Once opened, transfer any remaining pasta to an airtight container to maintain freshness and prevent it from absorbing odors or becoming stale.