Pronunciation: [PEH-neh]

Penne Rigate is a thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. The "rigate" in the pasta name indicates that the pasta has a ridged surface. Penne is also available with a smooth surface. This Italian pasta consists of short tubes cut on the diagonal, the better to scoop sauces inside.  It's very versatile, and works well mixed with a sauce, or in a casserole, soup, or pasta salad. Penne Rigate pasta is suggested with coarser sauces, such as tomato, meat, vegetable sauces. Cooking time 12 min.

 

The Recipe:

Penne all'Arrabbiata
(preparation time: 20 minutes)

Ingredients for 4 people:
Penne rigate 300 g
Fresh tomatoes 600 g
Extra virgin olive oil 3 tablespoons
Garlic 2 cloves
Red hot pepper 1
Italian parsley to taste
250 g. tomato purée
Salt to taste
Pepper to taste

Preparation:
Dip into boiling water the tomatoes, then peel them and remove their seeds. Cut them into cubes. Saute the garlic and the red pepper in the oil in a skillet. Add the tomatoes and cook over moderate heat for about 5 minutes, until the sauce becomes concentrated and the oil rises to the surface. Cook the penne in abundant boiling salted water for 10 minutes. Drain and add to the skillet. Add salt; mix well. Put on the plates. Sprinkle the parsley on top and serve immediately.

 

Match Wine: Trebbiano di Romagna