One of America’s most popular pasta shapes from one of Italy’s most famous pasta makers! Penne rigate is as ubiquitous in American tables as apple pie by now. This short, tubular shape is the perfect partner in crime for chunky sauces that fill those crevices and cling to those ridges. It’s called Penna because the calls the tip of an old goose feather pen, which was cut on the diagonal, much like this shape.
Penne is a super versatile pasta, just at delicious when cooked al dente and partnered with a hearty ragout or roasted vegetables as it is baked with lots of cheese in a casserole. It holds well to heavy sauces like arrabiata or puttanesca, or just paired with a drizzled of fine extra virgin olive oil, fresh basil and flaky sea salt. Penna is also one of our favorite pastas to serve cold in a salad, as it doesn’t stick together and blends deliciously with fresh tomatoes and other fresh vegetables.
De Cecco takes pride in using only the best durum wheat, fresh spring water that springs from the National Park of Majella, and shapes their pasta using bronze drawplates, achieving the perfect texture and quality. De Cecco pasta is dried slowly at low temperatures to preserve the original flavor and color and retain more of the nutritional qualities of the ingredients.
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