Pennoni are large, hollow pasta tubes with diagonally cut ends. They resemble penne, but have a more generous size. This makes them well-suited for rich sauces and Italian baked dishes where the pasta can hold a firm bite.
At Kelvini you will find the smooth Pennoni from Pastificio Caccese, made in Campania from durum wheat from their own agricultural enterprise. What makes this pasta shape special, how long should you cook it, and what sauce goes well with it?
What is Pennoni pasta?
The name Pennoni refers to large pens. Like penne, these pasta tubes have diagonal ends, but their larger size provides a different eating experience: a hearty bite of pasta with space for sauce in the hollow interior.
Mix Pennoni with a slowly simmered ragù or use them in a baking dish with tomato sauce and mozzarella. Cut meat and vegetables into suitable pieces so that they distribute well between and inside the pasta.
Pennoni lisci or Pennoni rigati: what is the difference?
Pennoni come in different varieties:
Pennoni lisci: the smooth variant, without ridges on the outside.
Pennoni rigati: the variant with ridges on the outside.
The Caccese Pennoni in our range are smooth. This does not mean that the surface is perfectly smooth. The bronze die gives the pasta a slightly rough texture.
Why bronze-drawn Pennoni?
Pastificio Caccese uses bronze dies to shape the pasta: bronze drawn. These give the surface a slight roughness to which sauce can adhere well.
The producer makes the pasta from durum wheat from its own agricultural enterprise in Ariano Irpino, Campania, and dries it slowly at low temperatures. This way, the cultivation of the grain and the making of the pasta come together at the same producer.
How long should Caccese Pennoni be cooked?
The indicated cooking time for these smooth Caccese Pennoni is 12 minutes.
Bring a large pot of water to the boil and add salt.
Add the Pennoni and stir gently, especially at the beginning.
Taste towards the end of the cooking time for the desired bite.
Save a cup of pasta water before draining the pasta.
Briefly mix the Pennoni with the warm sauce. Add a splash of pasta water if necessary.
Cooking times vary by producer and type. Therefore, do not automatically use the cooking time for Pennoni Rigati for these smooth Pennoni.
What sauce goes with Pennoni?
Slow-cooked ragù
A rich beef ragù or game ragù pairs well with the firm bite of this large pasta. Break the meat into small, tender pieces that mix well with the Pennoni.
Tomato sauce with aubergine
Softly fried aubergine and a reduced tomato sauce make a tasty combination. Finish with basil and possibly grated cheese.
Mushrooms with fennel sausage
Sauté the mushrooms and pieces of sausage gently for extra flavour. Add some cooking water when mixing the sauce with the pasta.
Baked Pennoni
Mix the pre-cooked Pennoni with tomato sauce, mozzarella and possibly vegetables or ragù. Spread in a baking dish and bake until the top is golden brown.
The secret of Nonna Kelvini
Let the pasta finish cooking in the sauce. If you are cooking the Pennoni further in the oven, cook them for a few minutes shorter than the indicated cooking time and use enough sauce. This prevents the pasta from becoming too soft or too dry.
Are you serving directly from the pan? Then briefly mix the Pennoni with the warm sauce and a bit of pasta water. This helps the sauce to coat the pasta.
Cooking yourself with Caccese Pennoni?
Discover our Caccese Pennoni of 500 g: smooth, bronze-extruded Italian pasta for ragù, tomato sauce and baked dishes.
View and order Caccese Pennoni 500 g
Directly from Italy, free delivery from €49.95.
