Penne rigate are short tubes with ridged walls and angled ends, a shape that makes them one of the most versatile pastas in any kitchen. Barilla's version is made from durum wheat semolina and water. It holds its texture during cooking, with a firm bite that still feels tender, and typically needs around 11 minutes in boiling water.
The ridges grip the sauce on the outside, while the hollow centre catches smaller pieces inside, which is why penne works so well with arrabbiata, tomato and basil, creamy chicken and mushroom, or baked in a gratin with cheese. For a Turkish-inspired dish, toss it with sautéed minced meat, green peppers and tomato paste, or with roasted aubergine, garlic and a spoonful of strained yogurt.
Cook it in plenty of salted boiling water, stir during the first minute and drain just before it turns soft. If you plan to bake it, take it off the heat a minute early so it finishes cooking in the oven. Store the unopened pack in a cool, dry place. The product contains gluten; read the pack for precautionary allergen statements.