F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Spinach Penne Rigate Pasta
What it is
This is a type of dried pasta made from durum wheat semolina and spinach. The pasta is shaped into short tubes with ridges, known as penne rigate. The addition of spinach gives the pasta a subtle green hue and a slightly different flavor profile compared to plain pasta. It is dried using traditional methods to ensure a firm texture when cooked.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces. Its ridges help to hold onto thicker sauces.
- With creamy sauces
- In baked pasta dishes
- With vegetable-based sauces
- As a base for hearty ragus
To cook, 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, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. The ridges on the penne will capture the sauce, ensuring every bite is flavorful.
How it differs from similar foods
Compared to regular penne, this version has a distinct green color and a mild vegetal note from the spinach. The texture is similar to standard penne rigate, but the added ingredient can slightly alter how it absorbs certain flavors.
Who it is for
Home cooks looking to add a touch of color and a subtle vegetable flavor to their pasta dishes will appreciate this option.
How to keep the rest
Store any unused portion in a cool, dry place in an airtight container to maintain freshness. Avoid exposure to moisture or direct sunlight, which can affect the pasta's quality and texture over time.