Penne, a tube-shaped pasta originating from Southern Italy, is beloved for its ability to hold onto sauces and flavors. Its ridged or smooth surfaces make it an ideal choice for robust sauces like ragu or creamy Alfredo. Penne was traditionally made from durum wheat semolina, but the gluten free version made from rice and corn flour offers the same satisfying texture, making it accessible to those who follow a gluten free lifestyle.

The name “penne” comes from the Italian word for “pen,” referencing its tube-like shape and cut at a slanted angle, mimicking the end of a fountain pen. The gluten free version keeps this traditional shape intact, making it an easy swap in any recipe that calls for penne.

Ingredients and Characteristics:

Made from rice and corn flour (no gluten)
Tube-shaped with a smooth or ridged surface
Offers a firm texture, perfect for holding sauces
Suitable for gluten-sensitive or intolerant individuals
Versatile for a variety of pasta dishes

Cooking Instructions:

Bring a large pot of salted water to a boil.
Add the gluten free penne and cook for 8-10 minutes, or until al dente.
Stir occasionally to prevent sticking. Once cooked, drain, keeping a little pasta water aside for adjusting sauces if needed.

Serving Suggestions:

Gluten Free Penne with Pesto: Toss the cooked penne with fresh basil pesto and a sprinkle of Parmesan for a light, flavorful dish.
Gluten Free Penne Arrabbiata: Cook penne in a spicy tomato sauce with garlic and chili flakes for a simple but bold dish.
Gluten Free Penne Alfredo: Serve the penne with a creamy Alfredo sauce made with butter, cream, and Parmesan cheese for an indulgent treat.
Gluten Free Penne Baked with Cheese: Bake the penne in the oven with your favorite tomato sauce, cheese, and herbs for a comforting pasta bake.

Storage Instructions:

Keep uncooked pasta in a cool, dry place, away from moisture.
After cooking, store any leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, gluten free penne can be frozen. Store in a sealed bag or container for up to 3 months. Reheat by adding it to your sauce or briefly sautéing it in a bit of olive oil.

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