Costa Penne Rigate Pasta, 10 Pounds, 2 Per Case

Costa Penne Rigate Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Pasta entrees: Serve as a main course with marinara, Bolognese, vodka, or Alfredo sauce for classic Italian-American dishes.
Baked pasta: Layer with cheese, sauce, and vegetables for penne casseroles, baked ziti-style dishes, and oven-ready party trays.
Pasta salads: Toss cooled penne rigate with vinaigrette, vegetables, proteins, and herbs for cold salad bars and buffet lines.
Soup and stew: Add to minestrone, pasta e fagioli, or chicken soup where the ridged surface holds broth in each piece.
Pantry prep: Cook in large batches for quick service during peak hours, holding well under heat lamps or in steam tables.

Who Would Benefit

• Restaurants and trattorias running Italian or Mediterranean menus
• Caterers preparing large-scale pasta dishes for events and banquets
• School and hospital cafeterias serving high-volume meals daily
• Foodservice operators managing buffet and salad bar programs
• Meal prep kitchens and commissaries cooking in bulk

Product Highlights

• 20 pounds total per case across two 10-pound packages
• Ridged penne rigate shape grips sauce better than smooth penne
• Made from durum wheat semolina for consistent al dente texture
• Reliable cook times suited to high-volume kitchen operations
• Bulk case format reduces packaging waste and reorder frequency

Preparation & Use

Bring a large pot of salted water to a rolling boil, approximately 4 to 6 quarts per pound of pasta. Add penne rigate and stir occasionally to prevent sticking. Cook 10 to 12 minutes for al dente or 12 to 14 minutes for a softer finish, then drain immediately. For baked dishes, undercook by 2 minutes since the pasta will continue cooking in the oven. Rinse only if preparing a cold pasta salad; otherwise, the residual starch helps sauce adhere.

Application Areas

This penne rigate fits across a wide range of foodservice menus. In Italian restaurants, it pairs naturally with tomato-based and cream-based sauces. Catering operations use it for buffet pasta stations and large-format baked entrees. Institutional kitchens value its consistent cook time and portion predictability across hundreds of servings. Delis and salad bars rely on the ridged shape to carry dressing and mix-ins in cold pasta salads. The 10-pound package size is manageable for a single cook to handle while still delivering the volume a busy kitchen needs.