Grains & Rice

Penne

Quill-shaped tube pasta with ridges that grip tomato, cream, and baked sauces.

Penne are medium tube-shaped pasta cut at an angle like a quill, available smooth (lisce) or ridged (rigate). The ridges and hollow center capture sauces, making them a versatile choice for tomato, cream, pesto, and baked pasta dishes. Made from durum wheat semolina, they hold their shape and bite well.

Penne is a dry tube pasta distinguished by its diagonal cuts at both ends, which give it the appearance of a quill or feather nib—hence its name, the Italian plural for "quill." The diagonal cut is not merely decorative; it increases the exposed surface area and creates a wider opening at each end, allowing sauces to penetrate the pasta's interior more effectively than straight-cut tubes. Penne's ridged exterior (in the rigate variety) further amplifies sauce adhesion, making it one of the most versatile pasta shapes in Italian cooking. Its sturdy structure holds up well to both long oven bakes and quick sautés, making it equally suited to creamy baked dishes like penne alla vodka and lighter preparations like pasta salads. The hollow tube also provides textural contrast—a satisfying bite that complements both chunky ragù and smooth emulsified sauces.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

Penne rigate

Ridged exterior; ridges grip sauces effectively; the most common variety and the best performer with chunky or cream-based sauces

Penne lisce

Smooth exterior, no ridges; sauce slides more readily, making it preferable for lighter preparations where a silky mouthfeel is desired

Mezze penne

Half-length version, approximately 1 inch long; ideal for soups, stews, and cold salads where a shorter noodle is more manageable

Penne integrate

Whole wheat version; nuttier flavor and firmer texture when cooked, requiring 1–2 minutes longer cooking time

Penne rigate con funghi

Ridged penne with mushroom pieces incorporated directly into the dough, adding earthy flavor and visual interest

Penne rigate rosse

Tomato-enriched variety; subtle tomato flavor and reddish color, useful for dishes where tomato flavor is desired without added sauce

Why the diagonal cut matters

The diagonal cut of penne serves a functional purpose that has nothing to do with aesthetics. When pasta is cut on the diagonal, two things happen: the exposed interior opening is larger than in straight-cut tubes, allowing sauce to enter the hollow core, and the angled end creates a larger gripping surface on the exterior. This combination makes penne one of the most sauce-friendly tube pasta shapes. The ridges on penne rigate compound this effect—each groove creates a micro-channel that holds sauce against the pasta rather than letting it slide off.

Ridged vs. smooth: choosing the right penne

While penne rigate dominates supermarket shelves and restaurant menus, penne lisce has its own legitimate place in Italian cooking. The ridges that make rigate exceptional with heavy tomato or cream sauces can feel texturally overwhelming in delicate preparations—light olive oil dressings, simple aglio e olio, or subtle seafood sauces. Many Italian home cooks default to lisce for lighter preparations and rigate for anything with real body. When in doubt, rigate is the safer default for most cooked dishes, while lisce suits room-temperature applications and oil-based finishes.

Common uses

Baked pasta dishes including penne alla vodka, baked pasta casseroles, and gratinéed preparations where the sturdy tubes hold their shape under cheeseCold pasta salads with vinaigrette or mayonnaise-based dressings, particularly mezze penne which is more manageable in salad formSautéed preparations where sauce is tossed with pasta over heat, including penne primavera, carbonara-style finishes, and cacio e pepe variationsBrothy soups such as pasta e fagioli, minestrone, and wedding soup, where the tubes capture broth and add body to the bowlStuffing with ricotta, breadcrumbs, and herbs for baked pasta applications, taking advantage of the wide diagonal openingArrabbiata and puttanesca preparations where the ridges grip chunky tomato and olive saucesPesto pasta preparations where the ridges catch and hold the oil-based sauce effectively

Tips & pitfalls

Use approximately 4–6 quarts of water per pound of pasta to ensure the pasta has enough space and the starch released during cooking does not cause sticking or clumping
Salt the water aggressively (about 1 tablespoon per pound) only after it reaches a rolling boil; seasoning during cooking is the only chance to flavor bland dried pasta, and salt is essential for building proper flavor in the finished dish
Stir the pasta once or twice during the first 2 minutes after adding it to the boiling water, then leave it undisturbed; excessive stirring breaks the al dente surface that is forming
Test for doneness 2 minutes before the package time indicates, then taste a piece cut lengthwise to check both the exterior texture and the interior chew—it should offer slight resistance at the very center
Reserve at least 1 cup of starchy pasta cooking water before draining; the starch emulsifies and enriches sauces while the water loosens them if they tighten during tossing
Do not rinse pasta after draining unless you are preparing a cold salad with oil coating, as rinsing washes away surface starch that helps sauces cling
Add pasta to the sauce rather than pouring sauce over pasta; toss and cook together briefly over medium heat for 1–2 minutes to marry flavors and allow the pasta to absorb the sauce
A common mistake is overdraining—leaving pasta too dry makes tossing difficult and risks breaking the pasta pieces; a slight moisture retention helps the sauce coat evenly

Nutrition

371kcal

Energy

1552 kJ · per 100 g

Where the calories come from

Protein 14%Carbs 82%Fat 4%

Protein

13g

26% DV

Carbs

74.7g

27% DV

Fat

1.5g

2% DV

Fiber

3.2g

11% DV

Sugars

2.7g

of which

Sodium

6mg

0% DV

Notable micronutrients

Selenium115% DV

Phosphorus15% DV

Magnesium13% DV

Zinc13% DV

Niacin (B3)11% DV

Thiamin (B1)8% DV

Source · USDA FoodData Central · approx. Pasta, dry, unenriched

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In the shops

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Good to know

Type: Dry tube pasta, diagonally cut at both ends
Material: Durum wheat semolina and water (traditional); may contain eggs in egg pasta varieties
Typical dimensions: Approximately 2 inches (52 mm) long; 0.4 inches (10 mm) diameter
Origin: Campania, Italy; emerged in widespread use during the 19th century
Cook time (dried): 10–12 minutes for al dente; 13–15 minutes fully cooked
Storage (dry): Cool, dry place in airtight container; 1–2 years shelf life
Etymology: Italian for 'quills' or 'feathers,' referring to the diagonally cut ends resembling pen nibs
Best purchase criterion: Select 100% durum wheat semolina for superior gluten structure and al dente bite

Substitutes

Rigatoni — Larger diameter, straight-cut ends rather than diagonal; excellent for chunkier sauces and baked dishes, though the larger tubes cook slightly differently
Maccheroni — Italian elbow-style pasta; similar ridged tube shape but curved, providing a different visual presentation while maintaining good sauce grip
Sedani — Slightly smaller and more curved than penne; a good substitute when a tighter curve is desired or for dense meat sauces
Farfalle — Bow-tie shape; comparable cooking time but fundamentally different sauce interaction—better for lighter, cream-based sauces rather than chunky tomato

Pairs with

Tomato-based saucesVodka sauceBolognesePestoBroccoli rabe and sausageRoasted vegetablesRicotta and tomatoAglio, olio, and peperoncino

Also called

Penne Rigate · Penne Lisce · penne