Derived from the Latin word for “feather” or “quill,” penne rigate is an angular cut of pasta edged with ridges that holds sauce on its surface especially well. This version is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. It’s a natural fit for topping with sauces such as pesto, marinara or arrabbiata.
Try it in our Three-Cheese Italian Pasta Bake
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