itineraires des savaurs
Penne Pasta
What it is
Penne is a type of pasta with cylinder-shaped pieces. Each piece has its ends cut at an angle. This shape is called 'pen' in Italian, which is where the name comes from. The ridges on some penne, called 'penne rigate,' help sauces cling to the pasta. This makes it a versatile choice for many dishes. It is made from durum wheat semolina and water.
How people cook with it
Penne is a staple in many kitchens. It is often used in baked dishes and with chunky sauces.
- Baked pasta dishes
- Hearty sauces
- Pasta salads
- Quick weeknight meals
To cook penne, bring a large pot of salted water to a rolling boil. Add the penne and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained penne with your favorite sauce, adding a little of the reserved pasta water if needed to create a smooth consistency. Serve immediately.
How it differs from similar foods
Penne differs from other pasta shapes due to its tubular form and angled ends. This shape is excellent for capturing ingredients within the tube and holding onto sauces on its ridged surface, if applicable. Its structure makes it a good choice for heartier, thicker sauces compared to thinner pasta varieties.
Who it is for
Home cooks and professional chefs alike use penne for its adaptability in various recipes.
How to keep the rest
Store uncooked penne in a cool, dry place in its original packaging or an airtight container. Once cooked, refrigerate any leftovers within two hours. Leftover cooked penne should be consumed within three to four days.