Penne or rigatoni: what is the difference
Penne and rigatoni are short tubes of dry pasta made from durum wheat semolina and water. Penne are recognised by their diagonal cut, rigatoni by their wide, ridged body and thick walls.
| Penne | Rigatoni | |
|---|---|---|
| Shape | Tube cut diagonally like a goose quill (penna); 3–5 cm | Large-diameter tube with thick walls |
| Surface | Ridged (rigate) or smooth (lisce) | Ridged |
| Origin | Patent for a diagonal-cutting machine: Giovanni Battista Capurro, Genoa, 1865 | Traditional pasta of Rome |
| De Cecco number | n° 41 (rigate), n° 40 (lisce) | n° 24 |
| Cooking (De Cecco) | 12 min, al dente 10 min | 14 min, al dente 12 min |
| Typical sauces (De Cecco) | Baked pasta, meat sauces, arrabbiata, tomato and basil | Slow-cooked meat sauces, mushrooms, sausage, pajata |
Which to choose
Penne are the more versatile choice: they cook faster and suit tomato and spicy sauces and baked dishes. Pick rigatoni for thick meat sauces: the wide opening and ridges hold the sauce inside and out.
Sources
Themes
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