Grocery · 16 oz
Penne Rigate Pasta
What it is
Penne rigate pasta is a popular dry pasta shape made from durum wheat semolina and water. It is characterized by its cylindrical shape, cut at an angle on both ends, resembling the tip of a quill pen. The word 'rigate' means 'ridged' in Italian, referring to the exterior surface of the pasta, which features parallel grooves. These ridges are designed to help sauces adhere better to the pasta, making it a versatile choice for many dishes.
How people cook with it
This pasta shape is a staple in many kitchens, perfect for a wide range of culinary creations.
- Hearty baked pasta dishes
- Creamy sauce pairings
- Chilled pasta salads
- Robust tomato-based sauces
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 is tender but still has a slight bite. Drain the pasta well, reserving some of the starchy pasta water. The reserved water can be used to emulsify sauces, helping them cling to the pasta. Toss immediately with your favorite sauce and serve.
How it differs from similar foods
Unlike smooth pasta shapes, the ridged surface of penne rigate provides more texture and a better surface area for sauces to cling to. This makes it ideal for thicker, chunkier sauces that might slide off smoother pasta.
Who it is for
Home cooks and professional chefs alike choose this pasta for its reliable texture and sauce-holding capabilities.
How to keep the rest
Store any unused penne rigate in a cool, dry place in an airtight container or its original packaging. Ensure it is sealed to prevent moisture absorption and pest infestation. Properly stored, it can maintain its quality for an extended period.