Classic 500g · 9–11 min
Penne Rigate
Penne Rigate are diagonal tubes with ridged outer walls — the rigate (ridged) surface doubles the surface area that sauce can cling to compared to smooth penne. The hollow centre holds a pool of sauce in every bite. At 9–11 minutes they cook evenly from edge to centre, and the firm bite makes them the go-to shape for oven bakes where the pasta continues cooking in sauce. They pair equally well with thick, robust sauces and lighter cream or oil-based dressings. If you only keep one tube-shaped pasta in the cupboard, make it penne rigate.
Best with
- Arrabbiata (chilli tomato sauce)
- Creamy mushroom or chicken sauce
- Roasted red pepper and feta
- Baked pasta (penne al forno)
- Light pesto with cherry tomatoes
Where to buy
Cooking Penne Rigate
- Water: 4.0 litres per 500g pack
- Salt: 2 tbsp
- Time: 9–11 minutes for al dente
- Drain, don't rinse
- Serves: about 5
Net weight, ingredients, allergens, storage, and country of origin are printed on each pack. See the pack for full details.
