|Place of origin||Italy|
|Variations||Penne lisce, penne rigate, pennoni, mostaccioli|
|Cookbook: Penne Media: Penne|
Penne (Italian pronunciation: [ˈpenːe]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word pen.
In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wider version of penne.
In the United States, the same or similar shape of pasta, usually slightly larger, is called mostaccioli (meaning "little mustache" in some Italian dialects; it can also be either smooth or ridged in texture).
Penne is traditionally cooked al dente and served with pasta sauces such as pesto, marinara, or arrabbiata. Penne is a popular ingredient in pasta salads. Penne is a versatile pasta for many applications because of its practical design; the hollow center and ridges allow it to hold sauce, while the angular ends act as scoops.[original research?]
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