Penne is a beloved pasta shape, known for its cylindrical form and diagonally cut ends. But what happens when you want a smaller version of this classic? The answer, while seemingly straightforward, involves a fascinating exploration of Italian pasta terminology and regional variations. Prepare to delve into the delightful world of diminutive penne and discover its various names and nuances.
Penne vs. Pennette: The Core Difference
The most direct and universally recognized answer to “what is smaller penne called?” is pennette. The suffix “-ette” in Italian signifies “small” or “little.” Therefore, pennette literally translates to “little pens” – a perfectly apt description of their size relative to standard penne. Think of it like a diminutive form, a cute, miniature version ready to be enjoyed in a variety of dishes.
While pennette is the most common and widely accepted term, it’s crucial to understand that pasta nomenclature can be quite complex. Different regions of Italy often have their own names for the same pasta shape, or slightly different shapes that fall under the same broad category. This is part of the charm and richness of Italian culinary tradition.
Regional Variations and Alternative Names
Beyond pennette, several other names might be used depending on where you are in Italy, or even in Italian-American communities. These variations often reflect subtle differences in shape, size, or even the specific type of wheat used to make the pasta.
Mostaccioli: A Close Relative
Mostaccioli is a term frequently used, especially in the United States, and is often used synonymously with pennette. However, there’s a subtle distinction: Mostaccioli typically has a smooth surface, whereas penne and pennette usually have ridges (penne rigate and pennette rigate, respectively). The smooth surface affects how the sauce clings to the pasta. Mostaccioli is more common in Southern Italy and Italian-American cuisine.
Penne Zite: A Longer, Hollow Tube
While not strictly “smaller” penne, penne zite are worth mentioning. These are essentially longer, wider, and smoother versions of penne. They are often baked and are a staple in many Italian-American baked pasta dishes. They represent a variation on the penne theme, offering a different texture and mouthfeel.
Other Possible, Less Common Terms
In some local dialects, you might encounter even more obscure terms. However, these are unlikely to be universally understood. The important takeaway is that language surrounding food is deeply intertwined with culture and geography.
Why Size Matters: Culinary Applications
The size difference between penne and pennette isn’t just a matter of aesthetics. It significantly impacts how the pasta interacts with sauces and other ingredients in a dish.
Sauce Adherence and Texture
Pennette, being smaller, tend to work exceptionally well with lighter, more delicate sauces. The increased surface area relative to their volume allows them to capture and hold onto thinner sauces, creating a more balanced and flavorful bite. Thicker sauces can sometimes overwhelm smaller pasta shapes, but with pennette, a lighter touch is often preferred. The smaller size also creates a slightly different texture in the mouth.
Perfect for Salads and Soups
Pennette are also a popular choice for pasta salads and soups. Their smaller size makes them easier to eat in these contexts, and they don’t overpower the other ingredients. In pasta salads, they mingle well with vegetables, cheeses, and dressings. In soups, they add a pleasant textural element without becoming overly starchy.
Baking Dishes: A Question of Preference
While larger penne are often used in baked dishes, pennette can also be used, especially when a more delicate and evenly distributed pasta element is desired. The smaller size helps the pasta cook more uniformly within the dish, ensuring that every bite is perfectly cooked and sauced.
Penne Rigate vs. Pennette Rigate: The Ridge Factor
It’s crucial to acknowledge the “rigate” aspect. “Rigate” refers to the ridges on the pasta. Penne and pennette can both come in smooth (lisce) and ridged (rigate) varieties. Penne rigate and pennette rigate are the more common forms, as the ridges provide extra surface area for sauces to cling to.
The Importance of Ridges
The ridges aren’t just for show. They play a vital role in enhancing the overall eating experience. The ridges create tiny pockets that trap sauce, ensuring that each bite is bursting with flavor. They also provide a slight textural contrast, adding to the complexity of the dish.
Choosing the Right Pasta: A Matter of Taste
Ultimately, the choice between penne, pennette, and other similar shapes comes down to personal preference and the specific dish you’re preparing. There’s no right or wrong answer. Experimentation is key to discovering what works best for your palate.
Consider the Sauce
As mentioned earlier, consider the sauce. Lighter sauces generally pair better with pennette, while heartier sauces can stand up to the larger penne. Creamy sauces, tomato-based sauces, and pesto all work well with penne, but the size of the pasta can influence the overall balance of the dish.
Think About the Texture
Think about the texture you want to achieve. Do you prefer a more substantial bite, or a more delicate one? Penne offers a more robust texture, while pennette provides a lighter, more refined feel.
Don’t Be Afraid to Experiment
The best way to determine your preference is to try different pasta shapes in different dishes. Cook up a batch of penne with your favorite sauce, then try the same sauce with pennette. Pay attention to how the different shapes interact with the sauce, and how they feel in your mouth.
The Art of Cooking Pasta: Essential Tips
No matter which type of penne or pennette you choose, proper cooking is essential for achieving the perfect al dente texture. Here are a few key tips to keep in mind:
Use Plenty of Water
Use a large pot and plenty of water – at least 6 quarts for a pound of pasta. This ensures that the pasta has enough room to move around and cook evenly.
Salt the Water Generously
Salt the water generously – about a tablespoon per gallon. This seasons the pasta from the inside out, enhancing its flavor.
Cook Al Dente
Cook the pasta al dente, which means “to the tooth” in Italian. This means that the pasta should be firm and slightly resistant to the bite. Overcooked pasta is mushy and unappetizing.
Reserve Pasta Water
Before draining the pasta, reserve about a cup of the cooking water. This starchy water can be added to the sauce to help it cling to the pasta and create a creamier consistency.
Beyond the Basics: Creative Penne and Pennette Dishes
Once you’ve mastered the basics of cooking penne and pennette, the possibilities are endless. Here are a few creative ideas to inspire your culinary adventures:
Penne alla Vodka
A classic Italian-American dish featuring penne in a creamy tomato sauce flavored with vodka and a touch of cream. Pennette works beautifully with this sauce.
Penne Arrabbiata
A simple but flavorful dish featuring penne in a spicy tomato sauce with garlic and chili peppers. Pennette rigate would be excellent here to capture the spicy sauce.
Pasta Salad with Pesto and Cherry Tomatoes
A light and refreshing dish featuring pennette tossed with pesto, cherry tomatoes, mozzarella, and basil.
Baked Pennette with Sausage and Ricotta
A comforting and satisfying dish featuring pennette baked with Italian sausage, ricotta cheese, and tomato sauce.
Conclusion: Embracing the Diversity of Pasta
So, what is smaller penne called? The most accurate answer is pennette. But the world of pasta is filled with nuance and regional variations. Understanding the subtle differences between various shapes and sizes allows you to elevate your cooking and appreciate the rich culinary heritage of Italy. Don’t be afraid to experiment, explore, and discover your own favorite penne and pennette creations. The key is to enjoy the process and savor the delicious results. Remember, whether you choose penne, pennette, or any other pasta shape, the most important ingredient is always love.
What is the most common smaller version of penne pasta?
Penne is a widely recognized pasta shape characterized by its cylindrical, diagonally cut ends, resembling a quill. When it comes to smaller versions, “pennette” is the most frequently encountered term. Pennette retains the classic penne shape but in a diminutive size, making it ideal for lighter sauces and dishes where a more delicate texture is desired.
This smaller form allows for a greater surface area to be coated in sauce, ensuring each bite is packed with flavor. It is particularly well-suited for creamy sauces, pesto, and vegetable-based preparations, providing a pleasant mouthfeel and preventing the pasta from overpowering the other ingredients.
Are there other names for smaller penne besides pennette?
While pennette is the most prevalent term for smaller penne, regional variations and specific brand names can sometimes introduce other names. “Penne Rigate Piccole” (little ridged penne) might be used when referring to a smaller, ridged version. Individual pasta manufacturers may also have their own proprietary names for their smaller penne offerings.
Therefore, it’s always a good idea to check the packaging or product description carefully when purchasing pasta to ensure you’re getting the desired size. If you’re unsure, comparing the dimensions or weight per serving listed on different packages can help you distinguish between standard penne and its smaller counterparts.
How does the cooking time differ between penne and pennette?
The cooking time for pennette is generally shorter than that of standard penne due to its smaller size. Typically, pennette requires only 8-10 minutes of boiling in salted water to reach an al dente texture, whereas regular penne might need 10-12 minutes or more. Always taste the pasta a minute or two before the suggested cooking time to ensure it’s cooked to your liking.
Factors like altitude and the specific brand of pasta can also influence the cooking time, so it’s crucial to pay attention to the pasta’s texture rather than strictly adhering to the time indicated on the packaging. Cooking it al dente provides the best texture and prevents it from becoming mushy, especially when added to a sauce.
What types of sauces pair best with pennette?
Pennette’s smaller size and larger surface area make it an excellent choice for lighter, more delicate sauces. Creamy sauces like Alfredo, pesto, and tomato-based sauces with small chunks of vegetables work exceptionally well. The ridges, if present, also help capture more sauce, enhancing the flavor of each bite.
Heavier, chunkier sauces can sometimes overwhelm pennette, causing it to become lost in the dish. Therefore, consider opting for smoother sauces or those with finely chopped ingredients. This will allow the pennette to shine and create a more balanced and enjoyable eating experience.
Is pennette suitable for baked pasta dishes?
Pennette can be a great option for baked pasta dishes, especially when you want a slightly more delicate texture than standard penne. Its smaller size allows it to cook more evenly within the sauce during baking, ensuring a cohesive and flavorful result. It works particularly well in baked dishes with creamy or cheesy sauces.
However, it’s important to slightly undercook the pennette before adding it to the baking dish, as it will continue to cook in the oven. This prevents the pasta from becoming overly soft or mushy. Additionally, ensure there is enough sauce to keep the pennette moist during baking.
Can I substitute pennette for penne in any recipe?
While you can technically substitute pennette for penne in most recipes, it’s important to consider how the size difference will affect the overall dish. Pennette will cook faster, so you’ll need to adjust the cooking time accordingly. It also has a larger surface area relative to its volume, meaning it will absorb sauce more readily.
Therefore, using pennette might result in a slightly more sauce-heavy dish than intended if the recipe was designed for standard penne. In some cases, this can be a positive change, particularly if you enjoy a saucier pasta. However, be mindful of the potential differences and adjust the sauce-to-pasta ratio as needed to achieve the desired outcome.
Where can I typically find pennette in grocery stores?
Pennette is usually located in the pasta aisle of most grocery stores, alongside other dried pasta shapes. It might be shelved near regular penne or other smaller pasta varieties like ditalini or orzo. Look for packaging that specifically indicates “pennette” or “small penne.”
If you’re having trouble finding it, consider checking the Italian specialty section of the store or looking for online retailers that carry a wide variety of pasta shapes. Some stores might also stock pennette under a different brand name or regional variation, so it’s helpful to know other possible names, such as “penne rigate piccole.”