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Penne Rigate Pasta

A fan-favorite shape is made even better by third-generation artisans in Naples who use time-honored techniques for perfectly al dente, flavorful pasta every time.

Size | 1.1 lbs

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One of the most well-known pasta shapes in the world, penne rigate are medium-length narrow tubes. "Rigate" means grooved, and this type of penne has grooves that run the length of each piece. This texture allows the sauce to adhere to its surface, making every mouthful rich and tasty!

Even though penne originated in Liguria, its popularity has spread throughout the Italian peninsula and worldwide. The most famous penne preparation is arrabbiata, a spicy Roman innovation. The pasta is served with a fiery tomato sauce made from tomatoes, red chile peppers, and garlic.

Since 1939, the Setaro family has been making pasta on a winding street in Torre Annunziata in Naples. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta. The semolina flour they use is minimally processed, creating a more flavorful product than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.

Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture. For baked dishes, take a couple of minutes off the cook time and drain the pasta when extremely al dente, since it will finish cooking in the oven.

Penne rigate is well-suited to any tomato-based sauce, such as arrabbiata or vodka.

Size: 1.1 lbs
Durum wheat semolina, water. Contains gluten.