Vesuvio Handmade Pasta - Penne Rigate
Vesuvio 'Penne Rigate' are a type of short pasta whose main characteristic are the vertical stripes that run evenly across their surface, making them perfect for holding sauces and condiments. Penne rigate Vesuvio are made with high quality Italian durum wheat semolina and spring water from the extinct volcano of Roccamonfina, drained through a bronze mould and slowly dried at low temperatures.
500 g - 17.64 oz pack
Italian durum wheat semolina, spring water from the extinct volcano of Roccamonfina.
Penne rigate Vesuvio are very versatile and can be combined with a wide range of sauces and seasonings, such as tomato sauce, meat sauce, mushroom sauce and many others.
Penne rigate are often used to make the classic 'pasta al forno' or 'pasta alla norma'.
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Penne Rigate: Handcrafted Pasta Vesuvio
Penne rigate is a short, ribbed pasta that is ideal for baked dishes. Thanks to their shape, they are the optimum pasta for absorbing sauces and condiments, and they cook evenly and "al dente". Among the most popular dishes in which penne rigate are used are baked pasta, "pasta alla norma" and "pasta alla carbonara". Their versatility also makes them suitable for cold dishes such as pasta salads. Their texture and delicate flavour make them an excellent choice for the most demanding palates.
Discover the tradition and history of "Penne Rigate"
Penne rigate is a very popular pasta in Italy and around the world, and looks like slanted, ridged tubes. Their shape, reminiscent of a pen, is perfect for holding sauces and guarantees an excellent combination of flavours. Their origins date back to the end of the 19th century, when the mass production of pasta began and the shapes became more refined. Penne Rigate originated in Campania, in the town of Gragnano, where the tradition of handmade pasta is still very much alive. Today, penne rigate are a classic of Italian cuisine and are used in many recipes.
The best sauces to go with Penne Rigate.
Penne rigate is a very versatile pasta, suitable for many recipes. Their shape allows them to absorb sauces, creating the perfect combination of flavours. Sauces that are best served with penne rigate include tomato sauces such as the classic Neapolitan sauce or a fresh tomato sauce with basil. For more discerning palates, fish sauces such as mussel or tuna sauce are a good choice. There are also vegan and vegetarian versions, such as vegetable sauce or vegetarian sugo alla Genovese. In short, penne rigate is a pasta format that lends itself to many combinations and allows you to experiment with different sauces to please every palate.