Penne, named after the Italian word for “pen,” due to its distinct tube-like shape with angled edges, has been a staple in Italian kitchens for centuries. The pasta is believed to have originated in Southern Italy, particularly in regions like Campania. The angled shape is traditionally made by cutting the pasta at a diagonal, resembling the tip of a quill pen, a feature that helps sauces cling to the pasta.

Penne is incredibly popular worldwide because of its versatility and ability to hold up well in various dishes. Its unique shape works well with everything from light vegetable sauces to rich meaty ragù. Penne is the go-to pasta for baked pasta dishes and works well in both hot and cold preparations.

Ingredients and Characteristics:

Made from 100% durum wheat semolina and water (no eggs)
Tube-shaped with angled ends
Great at holding onto sauces
Perfect for baked pasta dishes, pasta salads, and more

Cooking Instructions:

Bring a large pot of salted water to a boil.
Add penne and cook for 8-10 minutes, or until al dente.
Drain and toss with your favorite sauce or use in your preferred recipe.

Serving Suggestions:

Penne with Tomato Sauce: Toss with a classic marinara or tomato sauce for a simple yet delicious dish.
Penne alla Vodka: Combine penne with a creamy vodka sauce for a rich and flavorful pasta.
Penne Pasta Salad: Mix with vegetables, olives, and a light vinaigrette for a refreshing pasta salad.
Baked Penne: Use in baked pasta dishes with tomato sauce, cheese, and herbs for a comforting meal.

Storage Instructions:

Store uncooked pasta in a cool, dry place, away from moisture.
If cooked, refrigerate penne in an airtight container for up to 3 days.
Penne can also be frozen after cooking. Store in an airtight container or freezer bag for up to 3 months. To reheat, simply heat in a saucepan with sauce or a little water.

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