If you’ve ever wandered down the pasta aisle, you’ve probably noticed a small but intriguing difference between two seemingly similar pasta types: penne and penne rigate.
At first glance, they look pretty much the same, right? But trust me, there’s more to these pasta shapes than meets the eye.
I used to get confused, too, until I realized that the ridges on penne rigate make a big difference in both texture and sauce-scooping ability. Let’s dive into what sets these two pasta shapes apart and when to use each one for maximum flavor!
Penne Pasta – Smooth and Sleek
What is Penne Pasta?
Penne is a type of pasta shaped like short tubes cut at an angle, resembling a quill pen. The key characteristic of regular penne is its smooth surface, which makes it look sleek and simple.
Best Sauce Pairings:
Because penne doesn’t have any ridges, it’s great for lighter, thinner sauces. Think:
- Light tomato sauces
- Broths or oil-based sauces like aglio e olio (garlic and oil)
- Creamy sauces that won’t cling well to ridged pasta.
Cooking Tips:
Penne is perfect when you want a pasta that’s more about the sauce than the pasta texture. It works wonders in dishes like penne arrabbiata or penne alla vodka, where the sauce is the star.
Penne Rigate – The Ridged Powerhouse
What is Penne Rigate?
Penne rigate has the same tubular shape as penne but with ridges running along its length. These ridges aren’t just for show; they serve a purpose! They help trap thicker sauces, making every bite more satisfying. It’s like a built-in sauce holder!
Best Sauce Pairings:
Penne rigate is your go-to choice for chunkier sauces. The ridges catch the sauce, ensuring you get a bit of it in every forkful. Best suited for:
- Hearty tomato-based sauces (e.g., Bolognese)
- Meat or vegetable sauces with chunks
- Pesto or thick, creamy Alfredo sauces
- Sauces with a bit of texture, like those made with ground meat or mushrooms.
Cooking Tips:
Since penne rigate holds onto sauces better, you’ll want to use it in dishes where you need the sauce to really stick. It’s perfect for baked pasta dishes like penne alla forno or even pasta casseroles.
How to Choose Between Penne and Penne Rigate
When to Choose Penne:
- You’re making a light pasta dish where you want the sauce to shine without too much interruption from the pasta.
- The sauce is thin or broth-based, like a delicate olive oil and garlic sauce.
- You prefer a smooth, sleek texture without any extra bite from ridges.
When to Choose Penne Rigate:
- You’re dealing with a thick sauce that needs to stick to the pasta (think chunky tomato or meat sauce).
- You love having a little extra texture and want your pasta to act as a flavor sponge.
- You’re preparing a baked pasta dish where the sauce needs to coat the pasta evenly.
Conclusion:
So, there you have it—the next time you find yourself in front of those pasta shelves, you’ll be able to confidently choose between penne and penne rigate based on the dish you’re making. If you’re cooking something light and saucy, go for penne.
But if you need a pasta that can handle a hearty, robust sauce, penne rigate is your best bet. Don’t forget: pasta is all about personal preference too! So, experiment, and see which one you like best in your favorite recipes