penne or other short tubular pasta
Dried penne provides complex carbohydrates and is a good source of plant-based protein and fiber, particularly when made from whole wheat varieties. Enriched versions typically contain added B vitamins and iron.
About
Penne is a type of short tubular pasta originating from Italy, characterized by its cylindrical shape with diagonally cut ends resembling a quill (the word derives from Italian "penna," meaning feather or quill). It is typically 4-5 cm in length and produced from durum wheat semolina and water, extruded through dies that form its hollow interior and distinctive ridged surface (rigatoni). Penne exists in two primary forms: penne rigate (ridged) and penne lisce (smooth), with the ridged version being more common as its surface better captures sauces. Related short tubular pastas include rigatoni (larger, with pronounced ridges), tortiglioni (similar ridging but often slightly shorter), and mostaccioli (similar to penne but with straight-cut ends rather than angled cuts).
The pasta's cooking time typically ranges from 9-13 minutes for dried pasta, depending on thickness and production methods. Dried penne maintains a firm, slightly chewy texture when cooked al dente, while fresh or egg-based versions cook more quickly and offer a softer bite.
Culinary Uses
Penne is among the most versatile shapes in Italian and international cuisine, used across countless regional preparations and contemporary dishes. Its hollow structure and ridged surface make it exceptional at capturing and holding sauces, from light oil-based preparations to heavy cream sauces. It features prominently in the classic Roman dish penne all'arrabbiata (with spicy tomato sauce), penne alla vodka, penne al forno (baked penne), and penne siciliana. Beyond Italian tradition, penne appears frequently in Mediterranean, American, and fusion cuisines, often in cold pasta salads, grain bowls, and creamy preparations.
The pasta's shape makes it suitable for both delicate sauces and robust ragùs. Its relatively short length and weight distribution allow even cooking throughout and balanced bites combining pasta with sauce. Penne works particularly well with chunky vegetable sauces, meat-based ragùs, cream sauces, and oil-based dressings.