Description
Penne Rigate has been loved all over Italy and their name changes, depending on the region. In Umbria, for example, they are called shuttles, and in the south, they are called playful. They are preferred in many cases, even the most unexpected: from the last-minute dish with friends to the most classic dish at the family table, everyone enjoys their meal over a nice steamy Penne Barilla dish with Arrabbiata sauce or ragout. Penne Rigate goes perfectly with any type of sauce, from the traditional, with meat or tomato, to the most innovative and original, born from the combination of vegetables and cheese. With their thin line, they are suitable for creating pasticcio-type dishes, ready to triumph in the center of a festive meal. The slim shape of the Penne Rigate combines well with richer sauces, such as the classic Boscaiola sauce. In an astonishing range of variations, Penne Rigate is intended from the outset for the most creative combinations: this is evidenced by the shapes of Barilla, which is always committed to satisfying the tastes of the whole family. Striped, smooth, small, with a large opening, all with a common feature the oblique cut, a sharp edge, which with its dynamism contrasts with the most conventional, straight shape of the classic spaghetti. Smooth or striped? This is really a minor issue, considering that at the table, Italy is split in two, and both sides have their reasons. Those who prefer striped penne, exemplify their unique ability to hold the sauce.
INGREDIENTS: Durum Wheat Semolina, Water.
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