penne

Penne are a type of pasta consisting of short, hollow tubes with diagonally cut ends. The name penne comes from the Italian penna, meaning feather or quill. They are typically made from durum wheat semolina and water and are usually sold in dried form. There are two common variants: penne rigate, which has ridges along the exterior, and penne lisce, which is smooth.

The ridges of penne rigate help sauces cling to the pasta, making it well suited to chunky tomato sauces, meat ragùs, and creamy preparations. The angled cuts on the ends are characteristic of the shape and aid in catching sauce at the edges.

Penne is widely used in Italian cooking and in international kitchens. Classic dishes include penne all'arrabbiata, penne al pomodoro, and penne al forno. To cook, boil in salted water until al dente, then combine with sauce and optionally finish with cheese, herbs, or vegetables.

In addition to the traditional dry form, penne is available in whole-wheat, multigrain, and gluten-free variants. It is one of the most common pasta shapes worldwide, reflecting both regional Italian culinary traditions and global pasta production.