Rigatoni Penne

You know, when I first started experimenting with pasta recipes, I always just grabbed whatever shape was in the pantry. But lately, I’ve realized just how much the type of pasta can elevate a dish! That’s especially true for a rich, creamy sauce like my Chardonnay pasta. When people ask me about using penne or rigatoni, it’s a really great question because, while similar, they each bring something unique to the table. Let’s break it down: Penne pasta, which means ‘pens’ in Italian, is recognizable by its cylinder shape, cut at an angle at both ends. It’s a medium-sized pasta with a smooth or ridged surface (penne lisce vs. penne rigate). The hollow center and angled cuts are fantastic for scooping up sauces. I find it perfect for lighter, creamier sauces, as the sauce really gets inside each piece, giving you a burst of flavor with every bite. Then there’s Rigatoni. These are wider, shorter, and typically have deeper ridges than penne, with square-cut ends instead of angled ones. ‘Rigatoni’ comes from the Italian word ‘rigato,’ meaning ‘ridged’ or ‘lined.’ Those prominent ridges are absolute magic for holding onto chunky or hearty sauces. They provide a lot of surface area for the sauce to cling to, ensuring every strand is coated in deliciousness. So, for a recipe like my creamy, light orange Chardonnay pasta, which one should you choose? Honestly, both penne and rigatoni are fantastic options, and it often comes down to personal preference! If you use penne, the creamy Chardonnay sauce will beautifully fill the hollow tubes, giving you a lovely, consistent flavor throughout. The halved cherry tomatoes (as seen in my picture!) fit perfectly within the penne, ensuring you get a fresh, juicy pop with the rich sauce. It creates a very harmonious bite. With rigatoni, the thicker walls and pronounced ridges mean the sauce clings to the outside perfectly. The substantial shape holds up wonderfully to a rich sauce without getting lost. I find that when I use rigatoni, the sauce and dried herbs really adhere to the exterior, making for a wonderfully textured experience. It feels a bit heartier, perhaps. My personal tip for this particular Chardonnay sauce is that either works because the sauce itself is so versatile. It’s not too thin, not too thick – just creamy enough to coat perfectly. The key is that amazing flavor from swapping out vodka for a good, dry Chardonnay. It adds a subtle fruity note and a lovely complexity that you just don't get with vodka, which is more about emulsification. I always make sure to use a Chardonnay I’d actually enjoy drinking! And don’t skimp on those fresh cherry tomatoes and a good sprinkle of dried herbs on top; they really brighten up the whole dish and add that gourmet touch. Give it a try with your favorite of the two, penne or rigatoni, and tell me which one you prefer!