Penne

Penne is a tube-shaped pasta cut on the diagonal at both ends, ranging from about 1.5 to 2 inches long. The name comes from the Italian word for "pen" or "quill," a reference to the angled tips. Most penne sold in the U.S. is penne rigate, meaning ridged, which is designed specifically to trap thick and chunky sauces inside and along the grooves.

Varieties

Penne rigate (ridged) is the common grocery-store version and is built to hold sauce in its grooves. Penne lisce (smooth) is a less common variety with a slicker surface, traditionally used more in cold dishes or lighter broths where you don't want sauce clumping inside the tube.

Buying tips

Check the ingredient list for "bronze-die extruded" or a rougher, more matte surface texture; this rougher finish grips sauce far better than the smooth, shiny surface of cheaper Teflon-extruded pasta. Penne rigate (ridged) is the standard choice for sauced dishes; penne lisce (smooth) is harder to find in the U.S. but works fine in cold pasta salads where sauce cling matters less.

Substitutes

• Ziti — 1:1 by weight

  Straight tubes instead of angled ends, smooth or ridged depending on brand. Cooks in nearly the same time and works in any baked pasta dish.

• Rigatoni — 1:1 by weight

  Wider and slightly shorter tubes with pronounced ridges. Holds heavier meat sauces even better than penne but needs a minute or two more to cook.

• Mostaccioli — 1:1 by weight

  Nearly identical to penne rigate in size and shape; some Midwestern U.S. brands use the two names interchangeably.

• Fusilli or rotini — 1:1 by weight

  Spiral shapes that trap sauce in their curves rather than a hollow center. Better for pasta salads than baked dishes since they don't hold as much sauce inside.

• Farfalle (bowtie) — 1:1 by weight

  A looser, lighter texture that works well with cream sauces and vegetable-based dishes, but doesn't hold up as well under a broiler for baked pasta.

• Gluten-free penne (rice or corn based) — 1:1 by weight

  Cooks faster and turns mushy quickly past the al dente point, so start checking it two to three minutes before the package time.

Storage

Dry penne keeps for one to two years in a sealed container in a cool, dry pantry; check the package date since flavor fades over long storage even if it's still safe to eat. Cooked penne keeps three to five days in an airtight container in the refrigerator; toss with a little olive oil before storing to keep the pieces from clumping into a solid mass.

How to use

Best in dishes where sauce needs to cling to and fill the tube: baked ziti-style casseroles, meat ragùs, vodka sauce, and chunky vegetable sauces with pieces small enough to lodge inside the tube. Also a common pasta salad base since the tubes hold vinaigrette well and don't turn mushy at room temperature as quickly as thinner shapes.

What it pairs with

Pairs well with tomato-based sauces that include ground meat or sausage, vodka sauce, baked mozzarella and ricotta dishes, and roasted vegetable sauces with diced (not pureed) vegetables. Less ideal for thin, oily sauces like aglio e olio, where a long noodle shape spreads the oil more evenly.

Nutrition

A 2-ounce dry serving of regular penne has roughly 200 calories and 7 grams of protein. Whole wheat penne has about 2-3 more grams of fiber per serving and a slightly nuttier flavor, though it takes a bit longer to cook to al dente.

FAQ

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