The Basics: Penne Rigate


Cooking Essentials

The Technique

Penne Rigate

There are two types of penne pasta, rigate, which translates to grooves & lisce meaning smooth. Penne Rigate is a versatile noodle ideal for a number of recipe applications including macaroni & cheese, cold salad applications & tomato or dairy based sauces. It’s a short extruded pasta style may be identified by it’s cylindrical shape etched with ridges & ends that are cut on the bias. Penne Rigate a good choice when chunky vegetables, chicken or shrimp are to be tossed along side the noodles. Use it when simply tossing into sauces & such right after cooking or for baked applications, too. Learn how to cook Penne Rigate in your very own kitchen.

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How To Cook Penne Rigate

Pasta shapes & styles are designed specifically for the type of sauce or vinaigrette that will be used in the final dish. The ridges on some varieties including Penne Rigate allow them to cling providing optimum flavor. Always sprinkle just a bit of salt into the cooking water & do not skip this step or the noodles will taste bland. Avoid adding oil as well or sauces will not cling as they should.

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Fill a stock pot or Dutch oven with 4 quarts of water. Season the water with 3/4 tsp kosher salt. Bring the water to a rolling boil over High heat. Add one pound of Penne Rigate to the water & set the timer. Cook uncovered & stir occasionally, 11 minutes or until the noodles have a toothsome bite. Drain the pasta in a large colander. Immediately toss into hot sauces or run under cool tap water to stop the cooking process for cold pasta preparation such as the case with Greek Pasta Salad

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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