Mastering Penne Rigate: From Perfect Cooking to Creative Recipes
One of the most versatile pasta shapes, has captured the hearts of food lovers worldwide. Originating from Italy, its ridged texture and tubular shape make it perfect for clinging to sauces, from the hearty and robust to the light and creamy.
Ingredients
For a simple penne rigate dish with a basic tomato sauce, here are the ingredient values for approximately 4 servings:
- Penne Rigate Pasta: 400 grams 14 ounces or roughly 4 cups uncooked
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves minced
- Canned Tomatoes: 400 grams 14 ounces can of whole or crushed tomatoes
- Salt: 1 teaspoon adjust to taste
- Black Pepper: ½ teaspoon freshly ground
- Dried Basil: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Red Pepper Flakes: A pinch optional for heat
- Fresh Basil: A handful chopped (for garnish)
- Grated Parmesan Cheese: To serve optional
Instructions
Ingredients Preparation
- Measure and Prepare Ingredients: Ensure all ingredients are measured accurately and prepared as listed. Mince the garlic, chop fresh basil for garnish, and have your canned tomatoes ready. If using whole canned tomatoes, crush them by hand or with a spoon for a rustic sauce texture.
Cooking the Pasta
- Boil Water: Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous amount of salt to the boiling water to season the pasta.
- Cook the Pasta: Add the penne rigate to the boiling water and stir gently to prevent sticking. Cook according to the package instructions or until al dente, typically around 11-13 minutes.
- Reserve Pasta Water: Before draining, reserve a cup of pasta water to adjust the sauce consistency later.
- Drain the Pasta: Drain the cooked pasta in a colander and set aside. Optionally, drizzle a little olive oil and toss to prevent sticking.
Making the Tomato Sauce
- Sauté Garlic: In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Add Tomatoes: Stir in the crushed or whole canned tomatoes (if using whole, break them up as they cook). Add the dried basil, oregano, red pepper flakes (if using), salt, and black pepper.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally. If the sauce is too thick, adjust the consistency with a little reserved pasta water.
- Combine Pasta and Sauce: Add the drained penne rigate to the sauce, tossing to coat evenly. If the pasta seems dry, add a bit more reserved pasta water until you achieve the desired consistency.
- Garnish and Serve: Sprinkle chopped fresh basil over the pasta, and serve with grated Parmesan cheese if desired.
Additional Tips
- Taste as You Go: Adjust seasoning with additional salt and pepper if needed after combining the pasta and sauce.
- Serving Suggestion: This dish pairs wonderfully with a side of garlic bread and a fresh salad for a complete meal.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to loosen the sauce.
