Penne are smooth, short pasta shaped like "quills" or fountain pens. The tubes are cut diagonally, which creates points at both ends that are great at catching sauce. We recommend a vegetable sauce or a classic meat ragù sauce. Or try baked penne with sausage, ricotta and garlicky tomato sauce.
About the Producer:
In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.