Penne, Spaghetti Ou Fettuccine
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Penne pasta emerged during the industrial revolution, stemming from the need for a standardized pasta shape manufactured more efficiently than traditional handmade pasta. Giovanni Battista Capurro patented a machine in 1865 that cut diagonally, resembling the nib of a fountain pen. This invention led to the creation of penne, initially crafted in a smooth (lisce) version before the ridged (rigate) variant gained popularity.
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Penne is a staple in Italian-American cuisine and a popular choice for family meals and casual dining, reflecting its accessibility and adaptability to various palates. It often features prominently in pasta bakes and hearty dishes.
Sunday Sauce Staple
In many Italian-American households, penne often graces the table as part of the traditional Sunday 'sauce' or 'gravy', simmered for hours with meats and tomatoes.
Pasta Bake Favorite
Penne is a popular choice for baked pasta dishes like 'penne al forno', layering pasta, sauce, cheese, and sometimes meat or vegetables, creating a comforting and satisfying meal.
Everyday Meal
Penne is an accessible and family-friendly pasta readily available in most grocery stores, contributing to its status as a common household staple.
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Penne is a versatile pasta shape that readily absorbs sauces, offering a delightful interplay of flavors. Common pairings include tomato-based sauces, creamy sauces, and pesto, often enhanced with herbs, cheeses, and vegetables.
The neutral flavor of penne allows it to showcase the sauce it is paired with. Tomato sauces, typically featuring garlic, onion, and basil, provide a bright and acidic counterpoint. Creamy sauces, such as vodka sauce or Alfredo, offer richness and indulgence. Pesto, with its blend of basil, pine nuts, garlic, Parmesan cheese, and olive oil, contributes a vibrant herbaceousness. Ingredients like sausage, vegetables (e.g., bell peppers, zucchini, eggplant), and cheeses (e.g., ricotta, mozzarella) further contribute to the overall flavor profile.
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Cooking to Al Dente
Cook penne 'al dente,' meaning 'to the tooth,' so that it is firm but not crunchy. Overcooked penne becomes mushy and loses its appeal. Check for doneness a minute or two before the package instructions indicate.
Salting the Pasta Water
Generously salt the boiling water before adding the penne. This seasons the pasta itself, enhancing its flavor from the inside out. Use about a tablespoon of salt per gallon of water.
Reserving Pasta Water
Before draining the penne, reserve about a cup of the pasta water. The starchy water can be added to the sauce to help it cling better to the pasta, creating a creamier and more cohesive dish.
Sauce Adherence
The ridges on penne rigate help the sauce to cling to the pasta. Toss the cooked penne with the sauce immediately after draining to ensure maximum flavor absorption.
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