Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati". A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
The large diameter and ridges of Penne make it ideal for retaining sauces on the entire surface, inside and out! Try Penne with chunkier meat or vegetable-based sauces, refined dairy-based sauces, like a mushroom cream sauce, tomato sauces, or spicy sauces. Penne is also delicious in baked casserole dishes, known as “pasta al forno."
Ingredients & Nutrition
What's the nutritional value?
A typical 100g portion will provide you enough slow release energy for a busy dat at home, the office or at the gym.
|Average Nutritional Values||Units||Values|
|OF WHICH: SATURES||g||0,5|
|OF WHICH: SUGARS||g||3,5|
Full Ingredients And Nutrition
Cooking & Measuring
Over 140 years of Italian passion goes into our products