Massa Penne Rigate Quadrate Pasta

Massa Penne Rigate Quadrate: The Architectural Evolution

Massa Penne Rigate Quadrate is a sophisticated modern reimagining of the classic penne. While traditional penne is cylindrical, the "Quadrate" variety features a unique square cross-section. This geometric shift isn't just for aesthetics; the four flat sides and sharp 90-degree corners provide a significantly different mouthfeel and structural integrity.

Like the standard version, these are bronze-die extruded, creating a rough, chalky exterior. However, the square edges offer more "grip" for the sauce to cling to, and the thicker corners ensure a remarkably consistent, firm al dente bite. The ridges ( rigate ) on the flat surfaces create a multi-dimensional texture that excels at holding onto both light emulsions and chunky, rustic sauces.

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The Perfect Pairing: Amatriciana with a Twist

The structural strength of the "Quadrate" shape makes it the perfect vessel for a classic, bold Amatriciana. The flat surfaces grab the tomato glaze, while the hollow square center traps the crispy bits of pork.

Ingredients

• Pasta: 1 lb Massa Penne Rigate Quadrate
• The Fat: 5 oz Guanciale (cured pork jowl) or thick-cut Pancetta, sliced into strips
• The Sauce: 1 can (28 oz) San Marzano whole peeled tomatoes, crushed by hand
• The Kick: 1 dried chili pepper (peperoncino)
• The Cheese: 1 cup freshly grated Pecorino Romano
• The Secret: A splash of dry white wine

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Instructions

1. Render the Fat: In a large skillet, cook the guanciale over medium heat until the fat has rendered and the pork is golden and crispy.
2. Deglaze: Add the chili pepper, then pour in the white wine. Let it bubble away until reduced by half.
3. Simmer: Add the crushed tomatoes. Simmer for about 10–15 minutes until the sauce thickens and the oil starts to separate.
4. The "Square" Bite: Cook the Penne Quadrate in salted water. Because of the square corners, these take a minute or two longer than round penne—test them often to ensure they don't lose that "snap."
5. The Emulsion: Add the pasta to the pan with a splash of pasta water and a handful of Pecorino. Toss vigorously to create a creamy, spicy coating.

Why it works: The flat, ridged walls of the Quadrate penne act like four separate "scrapers," picking up the heavy tomato and pork fat emulsion more efficiently than a curved surface.

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Wine Pairings

• The Roman Classic: Montepulciano d’Abruzzo. A robust red with dark fruit and low acidity that stands up to the salty Pecorino and spicy chili.
• The Local Choice: Cesanese. A red wine from the Lazio region (Rome) that has an herbal, wild-berry profile perfect for guanciale.
• The Refreshing White: Frascati Superiore. If you prefer white, this crisp, floral wine from the volcanic hills near Rome offers a clean finish to a salty, spicy meal.