If you look at the menu of any Italian restaurant or restaurant that serves Italian-inspired food, you’ll likely see a lot of penne pasta. Whether it’s chicken parm or meatballs, many restaurants serve them over penne. Even if you’re not picky about your pasta shapes, you may have wondered why so many restaurants choose penne over other options. It’s a fair question, and our team at Nelly’s Kitchen has the explanation.
Why penne? Here’s a look at the top reasons why so many restaurants favor this pasta shape.
Shape Matters
The top reason is penne’s basic shape. It’s cylindrical with angled ends, cut to resemble an old-fashioned quill pen. In fact, penne gets its name from penna, the Italian word for “feather,” which later came to also mean “pen,” because the earliest pens were made from various types of feathers.
Anyway, back to the pasta. The hollow tube shape of penne is key. It allows sauce to fill the inside of the pasta, making every bite flavorful and texture-rich.
The Texture Factor
Speaking of texture, that’s crucial, too. Most penne pasta has ridges (penne rigate), which gives the sauce more surface area to cling to. Everything from chunky ragu to creamy alfredo to light oil-based sauces adheres well to the ridged surface of penne. This versatility allows restaurants to use the same pasta for most (or all) of their recipes without sacrificing quality.
A Practical Choice
Penne is one of the most practical pasta shapes. It’s not delicate, so it holds up to boiling, tossing, mixing, and plating without losing its shape. In high-volume kitchens, this durability is crucial to consistently delivering high-quality meals to customers. Using pasta that’s always up to the task saves time and reduces food waste.
Penne is also cost-effective and easy to store. It’s widely available, making it less expensive than other options, and stores well in bulk. Using penne means less guesswork and fewer mistakes, resulting in happier customers.
Broad Appeal
Finally, penne is a crowd-pleaser across age groups and dining preferences. It’s easy to eat, whether it’s just coated in butter, served with simple marinara, or used as the base for heartier meals like chicken parm. It may not be exciting, but it’s familiar and comforting, offering a wide appeal.