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'.
Perfect for ...
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 in Barilla Penne Rigate?
Durum Wheat Semolina
Ground from durum wheat grains.
We use purified water in our products.
What's the nutritional value?
A typical 85g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.
|Values||Units (per 85g)||Average Quantity per 100g|
|Energy||1293 kJ (309 Cal)||1521 kJ (364 Cal)|
|Protein||10.2 g||12 g|
|Fat, Total||1.7 g||2 g|
|- saturated||0.4 g||0.5 g|
|Carbohydrate||60.9 g||71.7 g|
|- Sugars||3 g||3.5 g|
|Dietary fibre||2.6 g||3 g|
|Sodium||less than 5 mg||5 mg|
Cooking & Measuring
Measuring your pasta
Our Chef’s tip
Salt will help flavour to the pasta but avoid adding oil to the water as your sauce won't stick.
COOKING YOUR PASTA
Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 litre for every 100g of pasta.
Add pasta to boiling water. Stir occasionally.
Cook for the length of time indicated on the pack.
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.