Penne Rigate
Gluten-Free Penne Rigate keeps the same diagonal cut and ridged outer wall as the Classic shape, but is made from a blend of chickpea flour, brown rice flour, tapioca starch and pea protein. At 6–7 minutes it cooks noticeably faster than wheat penne, so watch the clock carefully and taste at six — it firms up quickly after draining. The ridges do grip sauce in the same way, and the 16g of protein per 100g makes it a genuinely filling plate. The flavour is mild and clean; it does not taste of chickpea in a finished dish. A practical gluten-free everyday shape with real nutritional weight behind it.
Best with
- Arrabbiata or simple tomato sauce
- Roasted red pepper and olive oil
- Creamy tomato and chicken
- Baked penne with vegetables and cheese
Where to buy
Cooking Penne Rigate
- Water: 3.5 litres per 300g pack
- Salt: 2 tbsp
- Time: 6–7 minutes for al dente
- Drain, don't rinse
- Serves: about 3
Country of origin: India
Net weight, ingredients, allergens, storage, and country of origin are printed on each pack. See the pack for full details.
On the back of the pack
Penne Arrabbiata
Ingredients
- 8 oz penne pasta
- 2 tbsp olive oil
- 1 garlic clove, minced
- ¼ tsp red pepper flakes
- 1 can crushed tomatoes
- Salt and pepper to taste
Directions
Cook penne pasta according to package directions, drain and set aside. In a pan, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1 minute. Add crushed tomatoes and simmer for 10 minutes. Season with salt and pepper to taste. Add cooked penne to the tomato sauce and toss until coated. Serve hot and enjoy.
