Massa Penne Rigate Pasta

Massa Penne Rigate: The Versatile Legend

Massa Penne Rigate is perhaps the most iconic shape in the Italian pantry, but Massa’s version elevates it to an art form. The name penne comes from the Italian for "quill," inspired by the angled, bias-cut ends that resemble an old-fashioned ink pen.

The "Rigate" (ridged) surface is the critical feature here. These deep, parallel grooves are designed to act as architectural channels, trapping and holding onto sauces that would otherwise slide off a smooth surface. Extruded through bronze dies, the texture is exceptionally rough, allowing for a superior "sauce-to-pasta" bond. Whether paired with a fiery Arrabbiata or a heavy Bolognese, Massa Penne Rigate provides a consistent, dependable al dente bite and maximum flavor delivery.

The Ultimate Classic: Penne alla Vecchia Bettola

While Penne is used for many dishes, it shines brightest in a Vodka-style tomato cream sauce. The hollow centers act like a reservoir, while the ridges grab the silky cream.

Ingredients

• Pasta: 1 lb Massa Penne Rigate
• Sauce Base: 1 small onion (minced), 3 cloves garlic, ½ tsp red pepper flakes
• The "Kick": ½ cup Vodka
• The Body: 1 can (28 oz) crushed San Marzano tomatoes
• The Finish: ½ cup heavy cream, ¾ cup grated Parmigiano Reggiano, and fresh oregano

Instructions

1. The Sauté: Sauté the onion and garlic in olive oil until translucent. Add the red pepper flakes.
2. The Deglaze: Pour in the vodka. Let it simmer for 2-3 minutes until the sharp alcohol smell dissipates, leaving behind its flavor-enhancing properties.
3. The Roast: Add the tomatoes. For a deep, concentrated flavor, you can simmer this on the stove for 20 minutes, or bake the sauce in an oven-safe pot at 375°F for 45 minutes to caramelize the sugars.
4. The Cream: Stir in the heavy cream and Parmigiano until the sauce turns a beautiful "sunset orange."
5. The Marriage: Toss the cooked Penne into the sauce.

Why the ridges matter: In this sauce, the cream and fats create a slippery emulsion. Without those ridges, the sauce would pool at the bottom of the bowl rather than coating each individual tube.

Wine Pairings

• The Modern Red: Merlot. A soft, fruity Merlot complements the creamy texture of the vodka sauce without overpowering the delicate herbs.
• The Classic White: Pinot Grigio. The crisp, clean acidity provides a sharp contrast to the rich, heavy cream.
• The Rosé: A Sangiovese Rosé has the red-fruit notes to match the tomatoes but the lightness to keep the meal feeling fresh.