Penne

Penne is a type of pasta with cylinder-shaped pieces that are cut at an angle to resemble the nib of an old feather pen. It does not have a specific seasonality as it is a dried pasta, making it available year-round. Penne is a versatile ingredient commonly used in Italian cuisine, particularly suited for holding sauces with its ridges and tube-like structure. It's often used in pasta bakes, salads, and casseroles.

Penne Synonyms

Penne rigate (ridged)
Penne lisce (smooth)
Mostaccioli

Penne Substitutes

Rigatoni

Different Forms/Types of Penne

Dried

Penne pasta typically comes in a dried form, made from durum wheat semolina. It is a staple in Italian cuisine and has a firm texture when cooked al dente.

Fresh

Fresh penne pasta can be found in some specialty stores or made at home. It cooks faster and has a tender texture compared to dried penne.

Gluten-Free

Gluten-free penne is made from alternative grains such as rice, corn, or quinoa, catering to those with gluten sensitivities or celiac disease.

Whole Wheat

Whole wheat penne offers a healthier alternative with more fiber and nutrients. It has a nuttier flavor and a denser texture compared to traditional penne.

How to Choose Penne

When choosing dried penne, look for pasta that has a rough texture as it will hold onto sauces better. The pasta should be uniform in color with no signs of discoloration. For whole wheat penne, ensure the product is made with 100% whole grain. For gluten-free options, check the ingredients list for any potential allergens or additives. When available, opt for brands that use traditional bronze dies for extruding the pasta, as this gives a superior texture.

Cooking/Prep Tips for Penne

Penne, a tubular pasta with angled ends, is a versatile ingredient in many dishes. For intermediate and expert home cooks, achieving the perfect 'al dente' texture is key. This means the pasta should be firm to the bite, which typically takes about 11 minutes of boiling in salted water. However, always check the pasta a few minutes before the package instructions suggest, as cooking times can vary. To prevent sticking, stir the penne occasionally during cooking and use plenty of water. If you're incorporating the pasta into a sauce, undercook it slightly and finish cooking it in the sauce, allowing it to absorb the flavors.

Shelf Life of Penne

Dried penne should be stored in a cool, dry place in an airtight container to protect it from moisture and pests. It can last for up to two years when stored properly. Whole wheat and gluten-free penne may have a shorter shelf life due to their ingredients, so it's important to check the expiration date. Fresh penne should be used within a couple of days and stored in the refrigerator. If you've made your own fresh penne, it can be frozen for up to one month.

Recommended Brands for Penne

dried penne: De Cecco or Barilla

fresh penne: Not commonly branded, often found in specialty or local Italian markets

gluten-free penne: Barilla Gluten Free or Tinkyada

whole wheat penne: Whole Foods 365 or Barilla Whole Grain

Cooking Techniques for Penne

Baking: Penne can also be baked, often in dishes like casseroles or 'pasta al forno.' After boiling, mix it with sauce and other ingredients, top with cheese, and bake until bubbly and golden on top.

Boiling: The standard method for cooking penne is to boil it in a large pot of salted water. Use about 4-6 quarts of water per pound of pasta and add salt to taste (usually about 1-2 tablespoons). Bring the water to a rolling boil before adding the penne.

Skillet Cooking: For a one-pan meal, penne can be cooked directly in a skillet with sauce and other ingredients. This method allows the pasta to absorb the flavors of the sauce and usually requires less water than boiling.