Penné In 3 Easy Ways

Photo by Marnee Wohlfert on Unsplash

Spaghetti can be quite messy at times. And rigatoni can get pretty large after boiling it. That’s why when it comes to pasta, one of our beloved shapes is none other than a delicious penné! Created with a unique shape inspired by the nibs of fountain pens, making a penné dish that’s both quick and tasty is surely a point in the right direction.

For a reliable dinner every time that never fails, penné is a holy grail item that is always present in my pantry. If you’re looking for an easy dinner with a dash of style, try following one of these three recipes that I always turn to when in doubt!

Penne Arrabiata

Photo by Pixzolo Photography on Unsplash

This penné dish is not for the faint of heart. With a spicy kick of chili, this dish is sure to bring the heat! Try pairing it with a fried chicken cutlet for a hearty dinner. (And don’t forget your Peroni!)


2 Cups Penné Pasta

3 Tomatoes Diced

1/2 Cup Tomato Paste

1 Cup Shredded Mozzarella

2 Teaspoons Chili Powder (or to taste)

1 Tablespoon Garlic, Blended or 1 Clove Garlic

1/2 Red Onion, Chopped

3 Fresh Basil Leaves

1 Teaspoon Oregano

2 Tablespoons Olive Oil

1 Teaspoon Salt

1/2 Teaspoon Sugar

Chili Flakes For Garnish


In a Medium sized pot, boil the penné pasta until it has reached the desired thickness (Al Dente is fastest but has more grain).

Once pasta is finished boiling, strain in a colander and set aside. In the same pot, combine the olive oil, salt, sugar, oregano and basil. Once oil is at medium high heat, add the onion and garlic. Stir for two minutes then add the tomato paste and diced tomatoes. Then add the chili powder and stir on medium heat for another three minutes.

Combine the cooked penné with the sauce and stir until penné is coated completely. Stir in the mozzarella cheese (you can add more cheese if you’d like). Plate and garnish with chili flakes, or chili oil if you’d like to take it up a notch!

Creamy Penné Alfredo

Photo by Aneta Ivanova on Unsplash

For the ultimate comfort food, I turn to this simple homemade alfredo penné recipe. Made with some signature shortcuts that may not meet the requirements of nonna, it’s sure to satisfy your appetite anyways!


2 Cups Penné Pasta

2 Cups Whole Cream

1 Cup Parmesan Cheese

1 Teaspoon Salt

1 Teaspoon Black Pepper

1 Tablespoon Dried Parsley

1 Tablespoon Garlic, Blended or 1 Clove Garlic


In a Medium sized pot, boil the penné pasta until it has reached the desired thickness (again, Al Dente is fastest but has more grain, but it’s my fave).

Strain your pasta when finished boiling in a colander, then use the same pot to make your cream sauce. I do this because it makes less dishes at the end (I’m sure there’s no one in this world who enjoys washing pots.)

Combine the cream, Parmesan (only 1/2 cup), salt, parsley, garlic and black pepper. Stir and cook on medium heat, adding more Parmesan as you go for desired thickness. Cook for 7-8 minutes.

Combine your cooked penné into the pot and stir, evenly coating the alfredo sauce. Plate it with your own spin, but it’s not complete without a garnish of extra Parmesan cheese!

Simple Veggie Penné

Photo by Emiliano Vittotiosi on Unsplash.

Pasta is already a fairly heavy dish. If you’re looking for something lighter that won’t put you to sleep shortly after eating it, look no more. This Mediterranean inspired vegetarian penné combines healthy, lighting eating with savoury flavours! You can also substitute with other pasta shapes if desired.


2 Cups Penné Pasta

3 Tablespoons Olive Oil

1 Teaspoon Balsamic Vinegar

2 Tomatoes, Chopped

1 Red Onion, Chopped

2 Cloves Garlic, Chopped

1 Teaspoon Salt

1 Cup Parsley, Chopped

1 Teaspoon Dried Oregano

1/2 Cup Feta Cheese, Crumbled


As mentioned in the other two recipes, boil your penné to your desired thickness, and then strain in a colander. Once finished straining, throw back into the pot.

In the pot with the penné, combine all of the other ingredients, except for the feta cheese. Cook on medium-high heat, stirring and mixing all ingredients every 3-4 minutes.

Once finished cooking, add the feta cheese and voila! A fresh and delicious pasta that isn’t saucy yet full of flavour!

Note: Enjoy this one cold as a pasta salad dish! (Especially great when packing a work lunch).

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Kristina Ramcharran
Kristina is a Toronto-based journalist who enjoys all things food and beverage. Being heavily involved in the hospitality industry, she enjoys bartending inside and outside of work and learning about the latest food trends. In her spare time she dabbles in photography, dance and blog writing. DINE Magazine is her home away from home.