Style:Penne Rigate - 12 Pack
De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen. In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill. Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze "half" penne or penne). The document preserved in the Central Archive of the State of Rome reads: "Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta". Penne Rigate are perfect for preparing oven-baked pasta or pasta dishes served with meat sauces made from pork or beef. This pasta is equally as good with vegetable based sauces and more in general, due to its versatility, for any recipe from the Mediterranean tradition, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. A classic combination is with Arrabbiata sauce. Available in 16.0 oz and 5 lb.
Penne Rigate
Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen. In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill. Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine.
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Wheat SelectionWe select the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world. | Cold Spring Natural WaterWe knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking. | Bronze DrawplatesWe shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce. | Low Temperature and Slow DryingWe dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value. |
Preparation
- Peel and slice the onion finely; clean and slice the mushrooms
- Blench the tomatoes for half a minute in boiling water, then peel, deseed, drain and chop it
- Heat up oil and onion in a pan.
- Add the mushrooms, season with salt and pepper, then cook for 5 minutes
- Add the tomatoes and continue to cook for another 10 minutes. Add parsley 5 minutes prior to finish.
- Cook the pasta in boiling salted water, drain and combine it with the sauce in a serving dish.
- Sprinkle pasta with parsley
- If fresh porcini are not available, use dried porcini, soaking them for 30 minutes.
Penne Rigate With Porcini Mushrooms
Ingredients
- 11 ½ oz De Cecco Penne Rigate
- 2 porcini mushrooms
- 3 tbsp extra virgin olive oil
- 3 tomatoes
- 1 onion
- 1/3 oz parsley
- Contains 12-16 oz boxes
- Good source of protein, thiamin, folic acid, iron, riboflavin and Niacin
- No GMO, no trans fat, no saturated fat, no sugar added. Kosher.
- Cooking time: 12 min - Al dente: 10 min
- Made in Italy
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