Penne is one of the most recognisable pasta shapes in the world: short tubes with diagonally cut ends. The name comes from penna, Italian for “quill” or “pen”, because the angled cut resembles the tip of a writing pen. The hollow tube and, in ridged versions, the grooves on the outside let sauce get inside as well as cling to the surface, which is why penne works with tomato, cream, pesto, vegetables and baked dishes. This guide covers its origin, the main types, how to cook it and which sauces suit it.
Origins
Penne is widely said to date to 1865 in Genoa, when the pasta maker Giovanni Battista Capurro patented a machine that cut pasta tubes at an angle. The claim is repeated in many sources, though like many pasta origin stories it is hard to verify in detail. For a general overview, see the Wikipedia entry on penne. Penne became a staple across Italy and beyond because it travels well, holds sauce, and keeps its shape when baked.
Types of penne
- Penne rigate: ridged on the outside. Best for thick or chunky sauces, since the grooves help sauce cling.
- Penne lisce: smooth. Suited to lighter, oil-based and delicate cream sauces.
- Mezze penne: shorter tubes, good for salads and soups.
- Whole-wheat penne: nutty, with more fibre and a darker colour.
- Gluten-free and legume penne: made from rice, corn, lentils or chickpeas. Cooking times and textures vary. See chickpea pasta.
- Bronze-die penne: a rougher surface that grips sauce better. See bronze-cut vs Teflon pasta.
Penne compared with similar tubes
| Shape | Ends | Surface | Best for |
| Penne | Diagonal | Ridged or smooth | Tomato, vodka sauce, pesto, baking |
| Ziti | Straight | Smooth | Baked ziti |
| Rigatoni | Straight, wider | Deep ridges | Chunky ragù |
| Pennoni | Diagonal, oversized | Ridged | Thick sauces, large bakes |
How to cook penne
- Use a large pot of water and salt it once it boils (roughly 10 g per litre).
- Stir during the first minute so the tubes do not stick.
- Cook for about 10 to 12 minutes, taking it out a minute before the packet time. The centre should be firm but not hard.
- Reserve a cup of the starchy water before draining. Do not rinse unless making a cold salad.
- Finish the penne in the sauce with a splash of the water, so the pasta absorbs flavour and the sauce turns glossy. See mantecatura.
For the basics see pasta cooking and pasta water. A main-course portion is about 75 to 100 g of dry penne per person.
Best sauces
- Tomato: marinara, arrabbiata or a meat ragù. The ridges hold the sauce.
- Cream sauces: penne alla vodka and Alfredo. See our penne alla vodka recipe.
- Pesto and oil-based sauces: lighter dressings balance well with smooth penne lisce.
- Baked dishes: penne al forno with meat sauce, mozzarella and sometimes béchamel.
- Cold salads: mezze penne holds up well in vinaigrette or creamy dressings.
For more matches see our pasta pairing guide and best pasta for Alfredo sauce.
Classic dishes
- Penne alla vodka: tomato, cream, a little vodka and Parmesan.
- Penne all’arrabbiata: tomato with garlic and chilli.
- Penne al forno: baked with ragù and cheese. The pasta holds its shape in the oven.
- Penne alla siciliana: aubergine, tomato, olives and basil.
- Penne with pesto genovese: basil pesto pools inside the tubes.
Nutrition
A 100 g serving of dry semolina penne has roughly 350 to 370 kcal, 70 to 75 g of carbohydrate, 12 to 14 g of protein, 1 to 2 g of fat and 2 to 3 g of fibre, more in whole-grain versions. Check the label for your brand.
Buying and storing
- Look for 100% durum wheat semolina, ideally bronze-cut and slowly dried.
- Keep dry penne in an airtight container in a cool, dry place.
- Cooked penne keeps in the fridge for 3 to 4 days. Reheat with a splash of water or sauce.
- Baked penne dishes freeze well. Wrap tightly and thaw overnight.
Common questions
What is the difference between penne rigate and lisce?
Rigate has ridges that help thick sauces cling. Lisce is smooth and suits light sauces.
Is penne the same as ziti?
No. Penne has diagonal ends and is often ridged, while ziti is cut straight and is usually smooth.
Why does penne get mushy?
Usually overcooking or too little salt. Taste early and stop at al dente.
Can I use penne instead of spaghetti?
Yes, though it is chunkier and holds more sauce.
Why does sauce not stick to my penne?
It may have been overcooked or rinsed, or the pasta was very smooth. Finish it in the pan with starchy water.
Can I cook it ahead?
Yes. Undercook it by 1 to 2 minutes, toss with a little oil, refrigerate, and finish it in hot sauce or the oven.
Is penne egg-free?
Traditional dried penne is made from durum wheat semolina and water.
How much penne should I serve?
About 75 to 100 g dry per person for a main course.
Keep exploring
See our guides to ruote, lumache, pastina, strozzapreti and alphabet pasta. For slips to avoid, read common pasta mistakes.
Related guides: find close swaps in the pasta substitution chart, check typical times in the cooking time chart, or browse the pasta shapes A to Z.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.