Pasta Penne Rigate is to an italian restaurant as roundeyesupply is to restaurant supplies. Penne is a type of pasta with cylinder-shaped pieces that are hollow inside. Penne is traditionally cooked al dente and served with pasta sauces such as pesto or marinara red sauce. Penne is a popular ingredient in pasta salads for lunch and dinner. The hollow center and ridges allow this type of pasta to hold sauce, while the angular ends act as a scoop for sauce.
Here is a great penne pasta dish from delish.
1 pound(s) asparagus
1 tablespoon(s) olive oil
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
1/2 cup(s) plus 2 tablespoons balsamic vinegar
1/2 teaspoon(s) brown sugar
1 pound(s) penne
1/4 pound(s) butter, cut into pieces
1/3 cup(s) grated Parmesan cheese, plus more for serving
Heat the oven to 400° F. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.