Penne rigate

In Italy, Penne rigate is the perfect pasta for gourmets, because it has a very fine, discreet taste and can absorb a lot of sauce in its hollow interior. "Rigate" means "grooved", and more sauce sticks in the grooves of the surface so that it forms an almost complete symbiosis with the pasta.
The sleek noodle also has its elegant reputation from the model for the Penne, the noble writing-pens of antiquity.

You should serve Penne rigate with a rich, particularly fine sauce. This can be a delicious bolognese, a hot arrabbiata sauce or even creamy sauces with cheese, mushrooms or game. Also sauces with vegetables, fish or seafood complement the Penne excellently.

Cooking time 10 - 12 minutes. For perfect pasta bring 2-3 l water with 1 tbsp salt to the boil.
Make the bite test just before the end of the cooking time: Penne rigate are perfect when they are no longer hard, but just still al dente.

For the pasta creations of Rustichella d`Abruzzo only the best semolina of selected Italian hard wheat and mountain water from Abruzzo is used