Divella · 16 oz
Divella Penne Ziti Rigate Pasta
What it is
This is a type of dry pasta shaped like short tubes with ridges. The name "penne ziti rigate" indicates it is a combination of penne and ziti shapes, both cut diagonally at the ends. The "rigate" refers to the ridged surface, which helps sauces adhere better. It is made from durum wheat semolina and water, a common base for many pasta varieties.
How people cook with it
This pasta shape is versatile and works well with a wide range of sauces and baked dishes. Its tubular form and ridges are ideal for capturing chunky or creamy sauces.
- Baked pasta dishes
- Hearty meat sauces
- Creamy vegetable sauces
- Pasta salads
To cook, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your prepared sauce, adding a little reserved pasta water if needed to achieve the desired consistency. This pasta is also excellent when baked in casseroles.
How it differs from similar foods
Compared to smooth pasta like penne lisce or ziti, the ridges on this pasta provide more surface area. This allows it to hold onto thicker, chunkier sauces more effectively, preventing them from sliding off. The combination of penne and ziti shapes offers a slightly different mouthfeel.
Who it is for
Home cooks preparing family meals and individuals seeking a reliable pasta for everyday cooking will find this useful.
How to keep the rest
Store any unused pasta in a cool, dry place in its original packaging or an airtight container. Ensure it is kept away from moisture and strong odors to maintain its freshness and quality for future use.