Flora
Flora Pennoni Rigati Homestyle Pasta
What it is
This is a type of dried pasta shaped like large, ridged tubes. The ridges are designed to hold sauces well. It is made from durum wheat semolina, a common ingredient for pasta that gives it a firm texture when cooked. This pasta is a pantry staple for many households.
How people cook with it
Pennoni rigati is a versatile pasta shape that works well with a variety of dishes.
- With hearty meat sauces
- In baked pasta dishes
- With creamy vegetable sauces
- As a side dish
To cook this pasta, bring a large pot of salted water to a rolling boil. Add the pennoni rigati and stir to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta thoroughly. It is now ready to be combined with your favorite sauce or incorporated into a baked dish. The hollow tubes and ridges are excellent for capturing and distributing sauce throughout the pasta.
How it differs from similar foods
Compared to smaller penne, pennoni rigati are significantly larger tubes. This size makes them more substantial and better suited for heartier sauces or baked casseroles. The deeper ridges also provide more surface area for sauce adhesion than smoother pasta shapes.
Who it is for
Home cooks looking for a satisfying pasta shape that pairs well with robust flavors.
How to keep the rest
Store any leftover dry pasta in a cool, dry place in an airtight container to keep it fresh. Once cooked, refrigerate any remaining pasta within two hours in a sealed container for up to 3-4 days. Avoid storing cooked pasta at room temperature for extended periods.