It is a kind of pasta shape, typical in Italian gastronomic tradition. There are two different types of Penne: they can actually be smooth (lisce) or furrowed (rigate). The first ones are the more classic shape and especially appreciated in southern Italian regions, perfect just with some fresh tomato and basil sauce. The second ones have ridges along the whole body, catching seasoning and sauces, for a full and armonic taste experience.

Fun fact: most people around the world can’t cook our famous “pasta al dente”. Pasta should be cooked in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package, and drained when still a little firm, not mushy. According to what nutritionists say, Pasta al dente is much more digestible.

Go to ingredients list or read the recipes with penne