Penne Rigates is probably the most popular pasta in Italy. Their tubular and beveled shape is very recognizable. Penne also means “feather” in the sense of pen. This pasta is famous in the famous penne all'arrabiata recipe (tomato sauce, parsley and chili) but you can also make all sorts of meat-based sauces, cheese creams (ricotta, parmesan...) and in general all sorts of vegetables, meats and fish are suitable for this versatile form of paste that is penne. Try this pasta on a Penne Rigate recipe with Genovese pesto and fresh salmon! Cooking time: 12-13 minutes. The times we indicate are Italian recommendations and therefore it is a minimum to obtain pasta al dente. Do not hesitate to increase the cooking time by one or two minutes and to be sure to introduce them into boiling water and not boiling! Origin: Italy.