Cooking with Pennette Pasta: Recipes and Tips for Italian Dinners

Before diving into recipes, let’s clarify what we’re working with. “Pennette” is the diminutive form of “penne,” meaning “small feathers” or “small quills” in Italian, referring to the angled cuts at each end that resemble a quill pen. While penne is typically 2-inch long and ribbed (rigate), pennette is generally shorter, often around 1 to 1.5 inches, and can be either ridged or smooth (lisce). The smaller size and often finer ridges of pennette allow it to interact differently with sauces. Pennette rigate, with its external ridges and hollow interior, is superb for holding chunkier sauces, while pennette lisce (smooth pennette) excels with lighter, more delicate sauces that can coat its surface evenly. Its medium size makes it incredibly adaptable, bridging the gap between tiny pasta shapes and larger, heartier ones.

Pennette’s appeal lies in its adaptability. It’s not as robust as paccheri or rigatoni, nor as fragile as angel hair. This sweet spot makes it suitable for a wide range of preparations, from baked dishes to vibrant vegetable-based sauces and rich meat ragù.

Why Choose Pennette?

• Sauce Adherence: The combination of its tubular shape and, if rigate, its ridges, makes it an excellent vehicle for sauce. Sauce clings to the exterior and also fills the hollow center, ensuring a burst of flavor with every bite.
• Optimal Bite: Its shorter length means it’s easily consumed without needing too much cutting, making it ideal for families, children, and quick weeknight meals.
• Texture: Pennette offers a satisfying “al dente” bite, absorbing flavors without becoming overly soft or mushy.

Any discussion about Italian pasta cooking must begin and end with “al dente.” This Italian phrase translates to “to the tooth” and refers to pasta that is cooked through but still firm to the bite, not soft or mushy. Achieving al dente is crucial for pennette, as its smaller size can lead to overcooking more quickly than larger pasta shapes.

Tips for Perfect Pasta:

1. Plenty of Water: Use a large pot and ample water (at least 4-6 quarts for 1 pound of pasta). This allows the pasta to move freely and cook evenly, preventing sticking.
2. Generous Salt: Salt the boiling water as if it were the sea. Aim for about 1-2 tablespoons of kosher salt per gallon of water. This is the only chance to season the pasta itself from the inside out. Do not add oil; it prevents sauce from adhering.
3. Boiling Water First: Add pasta only when the water is at a rolling boil.
4. Stir Immediately: Stir the pasta for the first minute or two to prevent it from sticking together.
5. Follow Package Instructions (but trust your taste buds): Use the cooking time on the packaging as a guide, but start testing a minute or two before the suggested minimum time. The pasta should be firm but yield to the bite, with a slightly resistant core.
6. Reserve Pasta Water: Always reserve at least 1-2 cups of the starchy pasta cooking water before draining. This liquid is gold for emulsifying sauces, thinning them if needed, and helping the sauce cling to the pasta.

Now, let’s get to the delicious part! Here are a few quintessential Italian recipes where pennette truly shines, along with tips for making them your own.

1. Pennette all’Arrabbiata (Angry Pennette)

A fiery Roman classic, “arrabbiata” means “angry” in Italian, referring to the chili heat. Pennette rigate is excellent here, its ridges trapping the spicy tomato sauce.

Ingredients: * 1 lb pennette rigate * 2 tbsp olive oil * 3-4 cloves garlic, thinly sliced * 1/2 – 1 tsp red pepper flakes (or more, to taste) * 1 (28-oz) can crushed San Marzano tomatoes * 1/2 cup reserved pasta water * Fresh basil leaves, torn * Freshly grated Pecorino Romano cheese for serving * Salt to taste

Instructions: 1. Bring a large pot of generously salted water to a boil. Cook pennette until al dente. Reserve 1 cup pasta water before draining. 2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant (about 1 minute), being careful not to burn the garlic. 3. Pour in crushed tomatoes. Simmer for 10-15 minutes, allowing flavors to meld. Season with salt. 4. Add the drained pennette directly to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency. 5. Stir in fresh basil just before serving. Serve hot, topped with Pecorino Romano.

Tip: For an extra layer of flavor, add a splash of good quality red wine to the sauce after the garlic and let it reduce before adding tomatoes.

2. Pennette alla Norma

A vibrant vegetarian dish from Sicily, featuring eggplant, tomatoes, and ricotta salata. Pennette lisce can be lovely here for a smoother sauce experience, or rigate for more texture.

Ingredients: * 1 lb pennette (rigatone or lisce) * 2 medium eggplants, cut into 1/2-inch cubes * Olive oil for frying * 1 small onion, finely chopped * 2 cloves garlic, minced * 1 (28-oz) can crushed San Marzano tomatoes * Fresh basil leaves * Salt and black pepper to taste * Ricotta Salata cheese for grating

Instructions: 1. Lightly salt the eggplant cubes and let them sit in a colander for 30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels. 2. Heat about 1/2 inch of olive oil in a large skillet or deep pan over medium-high heat. Fry eggplant in batches until golden brown and tender. Remove with a slotted spoon and drain on paper towels. 3. Drain most of the oil from the pan, leaving about 2 tablespoons. Add chopped onion and sauté over medium heat until softened (5-7 minutes). Add garlic and cook for 1 minute more until fragrant. 4. Stir in crushed tomatoes. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing sauce to thicken. Season with salt and pepper. 5. Meanwhile, cook pennette in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water. 6. Add the fried eggplant to the tomato sauce. Add drained pennette to the sauce along with a few basil leaves. Toss to combine, adding reserved pasta water as needed to loosen the sauce. 7. Serve hot, with generous shavings of ricotta salata and a few fresh basil leaves.

Tip: Ricotta Salata is essential for authentic Pasta alla Norma. Its salty, firm texture contrasts beautifully with the rich eggplant and tomato.

3. Pennette al Salmone e Limone (Pennette with Salmon and Lemon)

A lighter, elegant dish, perfect for showcasing the delicate nature of pennette lisce.

Ingredients: * 1 lb pennette lisce * 2 tbsp olive oil * 1 shallot, finely minced * 8 oz smoked salmon, cut into small pieces * 1/2 cup dry white wine * 1/2 cup heavy cream (or a lighter splash of milk for a leaner sauce) * Zest of 1 lemon * Juice of 1/2 lemon * Fresh dill or parsley, chopped * Salt and black pepper to taste

Instructions: 1. Bring a large pot of generously salted water to a boil. Cook pennette until al dente. Reserve 1 cup pasta water. 2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add shallot and sauté until translucent (about 2-3 minutes). 3. Pour in white wine and simmer until reduced by half. Stir in heavy cream and lemon zest. Reduce heat to low and simmer gently for 2-3 minutes, allowing sauce to thicken slightly. 4. Remove skillet from heat. Stir in smoked salmon pieces. The residual heat will warm the salmon. 5. Drain pennette and add directly to the skillet with the sauce. Toss to combine. Add lemon juice and a splash of reserved pasta water if the sauce is too thick. 6. Season with salt (taste first, as smoked salmon is salty) and black pepper. Stir in fresh dill or parsley. Serve immediately.

Tip: For a richer flavor, you can briefly sauté fresh salmon cubes at the beginning of the sauce preparation before adding the shallots, then remove them and add back later.

• Marry the Pasta and Sauce: The Italian way is to finish cooking the pasta for the last minute or two directly in the sauce. This allows the pasta to absorb the sauce’s flavors and helps the sauce thicken perfectly through the release of pasta starch. Always toss vigorously.
• Don’t Overcrowd the Pan: When making sauces, especially when sautéing aromatics, ensure enough space for even cooking.
• Fresh Ingredients are Key: Like all Italian cooking, the less complex the dish, the more important the quality of each ingredient. Use good quality olive oil, ripe tomatoes, and fresh herbs.
• Embrace Variety: Pennette can be tossed with pesto, incorporated into baked pasta dishes like pasta al forno, or used in cold pasta salads. Experiment with different sauces, from simple butter and sage to hearty ragù bolognese.
• Think Seasonal: Italian cooking is inherently seasonal. Use summer tomatoes for fresh sauces and heartier vegetables like squash or mushrooms in autumn and winter.

Pennette pasta, though often overlooked in favor of its larger cousins, is a powerhouse of versatility and flavor retention. Its ideal size, shape, and texture make it a superb vehicle for an astonishing array of sauces, from spicy tomato arrabbiata to delicate salmon and lemon creations. By understanding how to cook it perfectly al dente and pairing it thoughtfully with fitting ingredients, you unlock a world of delicious, authentic Italian meals right in your own kitchen. So next time you’re perusing the pasta aisle, give humble pennette a chance—it just might become your new favorite Italian secret weapon. Buon appetito!