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Casa Rinaldi
Casa Rinaldi Penne Rigate Bronzo
Delicious and versatile
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
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Casa Rinaldi Penne Rigate Bronzo are thin tubular pastas that are great for sauce-heavy dishes
Casa Rinaldi
Casa Rinaldi Penne Rigate Bronzo
Delicious and versatile
Casa Rinaldi Penne Rigate Bronzo are thin tubular pastas that are great for sauce-heavy dishes
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Penne Rigate has a name that is straight to the point. “Penne” is plural for “penna” in Italian, meaning “feather” or “pen,” and was named so because it resembled fountain pen steel nibs. And “rigate” means it has a ridged surface.
Casa Rinaldi Penne Rigate Bronzo are thin, tubular pastas with sharp diagonally cut ends, and grooves on the surface. It’s made with organic durum wheat, and cut with a bronze die, which makes pasta a little courser and more porous, and allows sauce to stick and cling better.
Preparation And Pairings
The Casa Rinaldi Penne Rigate Bronzo is great for pasta dishes with hefty sauces. Think pesto, marinara, arrabbiata, or alla vodka like in this recipe:
- Cook Casa Rinaldi Penne Rigate Bronzo according to instructions.
- In a large pan on medium heat, melt some butter and in minced garlic and red pepper flakes. Cook for only about 30 seconds.
- Put some passata di pomodoro into the pan. Add in vodka. Let the sauce simmer for about 10 minutes on medium high heat.
- Add in heavy cream and parmesan cheese. Stir, and let simmer until thickened. Season with salt and pepper.
- Serve cooked pasta into bowls or plates, and pour sauce over to coat. Sprinkle with chopped parsley, and more parmesan.
A Concrete Reminder
Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.
Penne Rigate has a name that is straight to the point. “Penne” is plural for “penna” in Italian, meaning “feather” or “pen,” and was named so because it resembled fountain pen steel nibs. And “rigate” means it has a ridged surface.
Casa Rinaldi Penne Rigate Bronzo are thin, tubular pastas with sharp diagonally cut ends, and grooves on the surface. It’s made with organic durum wheat, and cut with a bronze die, which makes pasta a little courser and more porous, and allows sauce to stick and cling better.
The Casa Rinaldi Penne Rigate Bronzo is great for pasta dishes with hefty sauces. Think pesto, marinara, arrabbiata, or alla vodka like in this recipe:
- Cook Casa Rinaldi Penne Rigate Bronzo according to instructions.
- In a large pan on medium heat, melt some butter and in minced garlic and red pepper flakes. Cook for only about 30 seconds.
- Put some passata di pomodoro into the pan. Add in vodka. Let the sauce simmer for about 10 minutes on medium high heat.
- Add in heavy cream and parmesan cheese. Stir, and let simmer until thickened. Season with salt and pepper.
- Serve cooked pasta into bowls or plates, and pour sauce over to coat. Sprinkle with chopped parsley, and more parmesan.
Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.
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