Penne vs Rigatoni
Penne is medium tube cut on the diagonal, ridged (rigate) or smooth (lisce). Rigatoni is wide ridged tube cut straight across.
Side by side, to scale
10 mmPenne: 45 to 55 mm by 9 to 11 mm
Rigatoni: 45 to 60 mm by 14 to 17 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | Liguria | Lazio |
| Section | Medium tube cut on the diagonal, ridged (rigate) or smooth (lisce) | Wide ridged tube cut straight across |
| Length | 45 to 55 mm | 45 to 60 mm |
| Width or diameter | 9 to 11 mm | 14 to 17 mm |
| Wall or thickness | 1 to 1.3 mm | 1.1 to 1.3 mm |
| Surface | Ridged | Ridged |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 10 to 12 min | 12 to 14 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana | De Cecco, Rummo, Mancini, Barilla, La Molisana |
| Catalogue numbers | De Cecco no. 41, Rummo no. 66, Garofalo no. 70, La Molisana no. 20 | De Cecco no. 24, De Cecco no. 124, Rummo no. 50, La Molisana no. 31 |
| Cook time across brands | 8 to 15 min | 11 to 14 min |
| Brand dimensions | Rummo: 48 mm long, 8.2 mm across; Mancini: 50 mm long, 10.2 mm across | Rummo: 40 mm long, 14.5 mm across; Mancini: 45 mm long, 19.2 mm across |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 1244 | 384 |
| Pairs with | Arrabbiata, Vodka sauce, Pomodoro, Cream sauce, Norma, Tuna and tomato, Baked (al forno), Pasta salad | Amatriciana, Meat ragu, Sausage ragu, Norma, Carbonara, Gricia, Baked (al forno), Vodka sauce |
Penne
The bore carries sauce inside and the ridges hold it outside, so penne takes any sauce with body: arrabbiata, vodka sauce, a vegetable ragu, cream with peas and ham, and the oven. The pointed ends spear rather than scoop, so very chunky sauces sit better in rigatoni.
Rigatoni
The widest bore of the everyday tubes, so pieces of sausage, eggplant, or braised meat ride inside it. The ridges hold sauce and grated cheese on the outside. The square-cut ends scoop. It wants amatriciana, a slow ragu, sausage, and baked dishes. Thin oil sauces drain straight through.
Can you swap them?
Rigatoni for penne: yes, wider and shorter, for a chunkier sauce.
Penne for rigatoni: yes, narrower, cut on the diagonal.
Both take Vodka sauce, Norma, Baked (al forno).
Only penne: Arrabbiata, Pomodoro, Cream sauce, Tuna and tomato, Pasta salad.
Only rigatoni: Amatriciana, Meat ragu, Sausage ragu, Carbonara, Gricia.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.