Penne 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"). In Italy, penne are produced in two variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each noodle. The same or similar shape is also called mostaccioli (meaning "little mustache" in Italian, a form of penne lisce that is smooth, not ridged, in texture) and ziti (long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes), and can refer to particular dishes made from penne-shaped pasta. It can be somewhat difficult to differentiate between subtypes of penne in the USA, since regional differences in product naming can result in both ridged and smooth forms of penne being labelled interchangeably. Penne is traditionally cooked to al dente and served with pasta sauces such as pesto and marinara. Penne is a popular ingredient in pasta salads. Penne makes an excellent and versatile pasta for many applications because of its very practical design. The hollow center allows it to hold sauce, while the angular ends act as scoops. Penne rigate's ridges allow it to hold still more sauce, as well as offering an alternative textural option for certain dishes; penne lisce offers a refined sensation to the palate.
Lined Penne, and a Salmon and Herb Sauce
Penne Rigate are one of the mainstays of the Italian pasta scene, perhaps because they're one of the finest foils imaginable for a chunky sauce, be it meat or vegetable based. Here smoked salmon plays a predominant role, without much in the way of tomato or other ingredients that might clash with it, though it gains support from cream and basil. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
* 14 ounces (350 g) penne rigate (lined penne)
* 1/2 pound (200 g) smoked salmon, thinly sliced and cut into thin strips
* A small bunch parsley, minced
* 2-3 basil leaves, shredded
* 2/5 cup (100 ml) cream
* The juice of a lemon, strained
* A shot of vodka
* Salt and pepper to taste
* Half a scallion, minced
Preparation:
Set pasta water to boil, and when it does salt it and cook the pasta. In the meantime, heat the oil in a broad skillet and sauté the scallion until it is golden, taking care lest it overbrown. Add the salmon, stir it about, and add the vodka; cook until the vodka has evaporated and then add the cream, lemon juice, and herbs, and check seasoning. Remove from the fire and keep warm; when the pasta is done season it with the sauce and serve it at once.
These information come from Italianfood.com
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