hether smooth or with ridges, penne is used in every part of Italy, though it's not always called by that name. In Umbria, for example, it is called spole and in the south maltagliati.
Penne its known for its versatility and it can be the right solution to all sorts of occasions. From last-minute improvisations with friends, to traditional family dinners, a steaming platter of Penne all’Arrabbiata or Penne with meat sauce is always welcomed.
Penne come in many varieties: ridged, smooth, small, candle-shaped. But all penne are characterized by an oblique end cut, which makes them look like a bit like the nib of a pen (pennino in Italian). This distinguishes them from the straight cut of macaroni.
Penne rigate (with ridges) is better at holding the sauce on its surface, therefore enhancing its taste, while penne lisce (smooth) is more suitable for delicate or baked sauces, which it unobtrusively conveys to the palate.
Penne rigate is a perfect match for a wide variety of sauces, from the traditional meat or tomato based, to more recent or innovative ones combining vegetables and cheeses. It is also an excellent choice for baked timbales and pasticcios (savory pies). Penne lisce, on the other hand, tends to enhance the flavor of spices, the lively simplicty of tomato and basil, and the delicate harmony of seasonal vegetables, which glide softly over its smooth surface.
Pennette (little penne) and mezze penne (half penne) belong to the same group of pastas, but the former is noticably thinner, while the latter has the same thickness as regular penne but is half as long. Both come either ridged or smooth.
