INGREDIENT OF THE WEEK

PENNE PASTA

One of the most popular pasta shapes, although most of us are saying it wrong

Pronounced “penn-nay”, meaning ‘quill’ in Latin, due to its famous tube shape with angled ends which resemble a quill or pen point. A speciality of the Campania region in Southern Italy, it is traditionally cooked al dente and is one of the most versatile pasta shapes, complementing a wide range of sauces. From creamy, to heavy to oven-baked (al forno) dishes, penne is a pantry staple. Perk up your penne with a classic Italian sauce such as Arabbiata (angry, in Italian), a spicy tomato sauce that doesn’t scrimp on the hot chilis.

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