Penne Rigate
“striped feathers” or “striped pens” in Italian
Sauce Pairing: Chunky meat sauces
About Penne Rigate
Picture quill-shaped pasta and you’re looking at penne rigate. It’s a short, ridged tube cut on the bias, which makes it a great vessel for olive-oil based sauces. It means “striped feathers” or “striped pens.” It was created in one of Italy’s most beautiful regions, Veneto. A favorite dish using penne rigate is “penne ai 4 formaggi.” That is, penne with four cheeses. (The same four cheeses can be used as a pizza topping.) Penne rigate is also popular in pasta salads, but its biggest claim is that its hollow shape allows it to hold sauces well, and the angular cut allows it to act as a scoop. It has quite the versatile design. Try it in the classic dish Penne Rigate with Bolognase
Penne Rigate with Bolognase
Penne rigate con ragù alla bolognese
Wine Pairing: Amarone (Veneto Region)
Recipe Serves: 8
