Penne
See what penne looks like, how its diagonal tube and ridges hold sauce, and how it differs from rigatoni and ziti.
- Format
- Medium narrow tubes, usually 4–5 cm long, cut diagonally at both ends.
- Surface and bite
- Penne rigate has lengthwise ridges; penne lisce is smooth. Both retain a firm hollow bite.
How to recognise penne.
Penne is a medium, narrow tube cut diagonally at both ends, creating pointed quill-like tips. Penne rigate is ridged; penne lisce is smooth.
Dried penne is extruded from durum-wheat semolina and water. The ridged version is the common all-purpose choice in South African supermarkets.
Penne takes its name from the Italian word for quills, a reference to the diagonal cut. The shape is associated with Liguria and spread widely across Italy.
Penne rigate has lengthwise ridges; penne lisce is smooth. Both retain a firm hollow bite.
Stir during the first minute so tubes separate. For a bake, drain 2–3 minutes before al dente.
Why the geometry matters.
Sauce and small pieces enter the hollow centre, while the exterior ridges catch tomato, cream and finely chopped ingredients. The angled ends make each piece easy to spear.
- Arrabbiata and tomato sauces
- Cream sauces with small pieces
- Pasta salads and bakes
Do not confuse it with…
Penne vs Rigatoni
Rigatoni is wider with straight-cut ends; penne is narrower with unmistakable diagonal ends.
See the rigatoni guide →Penne vs Ziti
Ziti is a long smooth tube usually broken before cooking, with straight rather than diagonal cuts.
Famous dishes
- Penne all’Arrabbiata
- Penne alla Vodka
- Tuna Pasta Bake