The classic Italian dish gets spicier and angrier in no time with this weeknight pasta Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen 1 tablespoon jarred chopped Calabrian chiles Arrabiata means “angry” in Italian and refers to the fiery kick from crushed red pepper that is traditionally used to make this Roman tomato sauce The sauce comes together with just a small handful of simple ingredients including garlic This recipe relies on the fruity heat from jarred Calabrian chiles rather than crushed red pepper Originally appeared in Food & Wine magazine I think I'd retire to a shed somewhere in the countryside and spend the rest of my life making bizarre projects I'd have to work damn hard to come up with anything odder than this pasta display nor would I possess the will to keep going after an early penne-based disaster After noticing that penne pasta ridges essentially look the same as gears when turned on their side an early effort involved linking multiple pasta pieces together with a spring-loaded mechanism in the hope they would rotate in sequence when motorised it wasn't possible to reliably spin them in sequence to show an image on one side the obvious next choice in any pasta-based project While the larger tubes don't interlink by virtue of the fact they're smooth an entire motorised base was constructed to both hold the pasta aloft and link its movements via a sequence of gears underneath It's worth noting the sheer amount of effort that's been put into the design Each cannelloni tube is held by a framework that looks more like a miniature car chassis which succeeds in both gripping the pasta firmly and keeping weight to a minimum A button on the front of the stand alternates between three different pasta positions meaning that three images could be engraved on thirds of the cannelloni tubes Julius Makes was less than thrilled with the results so eventually resorted to stencils and spray paint Keep up to date with the most important stories and the best deals although props for the use of what looks like glitter This adds a holiday flair to the eventual image and if there's one thing that makes me think of the holidays While this particular creator project can't technically display more than three images without tube replacement I still think three spray-painted frames of Doom could potentially be rendered and if the motor was upgraded we could perhaps even see three entire Hz from this pasta-based display A project for another day, though. It's unlikely to make it in our best gaming monitors guide yet but who knows what Julius Makes might come up with next Please logout and then login again, you will then be prompted to enter your display name. Heidi Lauth Beasley EC1M 6BN">.css-56eu0z{width:1em;height:1em;display:inline-block;line-height:1em;-webkit-flex-shrink:0;-ms-flex-negative:0;flex-shrink:0;color:var(--chakra-colors-gray100);vertical-align:middle;fill:currentColor;}35-37 Greenhill Rents London and the excellent cream-centric penne con vodka has the ideal tickle of heat For reasons only a behaviorist could explain eating it while surrounded by red and white checked tablecloths makes it hit even harder on the vodka sauce scales Italian Marylebone a far more exciting amber icon rises—their penne alla vodka Zero complaints about the tip-toeing spice factor of the thick sauce and the chewy little prosciutto chunks that add a smokiness that cuts through the cream Resist the urge to pause the server in the midst of cheese-grating It’s a more the merrier parmesan situation Soho The first time we walked into Grasso, our minds said “hello, trouble”. There’s something a little cheeky and very flirty about this supersized Italian-American Soho spot that encourages finishing a fish bowl-sized Aperol spritz in three swigs which happens to be the perfect climate for consuming a pasta named after every fresher's beloved sidekick and best enjoyed at the buzzing bar for that ‘al dente and thriving’ feeling PlayUnmute7.64 41 North Audley St London French Mayfair and pray that no sauce comes into contact with the regulars’ Selfridge’s shopping bags PlayUnmute7.75 125 Great Titchfield Street London Fitzrovia and pseudo family sitcom all rolled into one but forgiveness comes easy when a two-litre fish bowl of Aperol spritz is cruising past your table and you can try the alla vodka alongside two other pastas as part of “nonna’s platter” and sponge in its most expertly balanced form Where to eat antipasti and pappardelle that will make you weep with joy The top pizza places in London include a New York-style pie pop-up in a pub and old-school spots slinging Neapolitan pizzas Heidi has been excessively eating cacio e pepe and writing about it since 2018 and accidentally over-sharing since birth I’ve tried them all — and this bucatini If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy Because there have historically been poor facsimiles for wheat-based foods anything marketed as “gluten-free” can find itself under fire Here’s my guide to the best gluten-free pasta you can buy right now The gluten-free pastas below have been tested and rated by shape Gluten-free pastas are typically made with a blend of flours Many quality gluten-free flour blends exist on the market now for fresh pasta makers and even more brands sell packaged pastas formulated with a mix of wheat-free flours and starches Gianba Vinzoni, an Italian native, began to offer handmade gluten-free pastas in the former Pacific Palisades location of his restaurant Cinque Terre West (now operating at the Colony in Venice) because his daughter is gluten-intolerant He contends that a great gluten-free pasta comes down to its binder “Pasta is basically durum wheat flour and water — you make a dough with your hands and it sticks together But gluten-free flours have different textures and when you add water to them helping the dough stretch like a shirt and not break.” In short the reason some gluten-free pastas struggle to achieve that classic al dente noodle texture is because they lack the stretchy chewy quality that gluten affords — but other ingredients can substitute or emulate that So how do you cook gluten-free pastas to ensure they don’t turn into mush Vinzoni suggests cooking packaged gluten-free pasta in boiling water for at least a minute and a half shorter than the suggested cook time and finishing it in a sauce that reduces with the pasta for the last minute or two When he’s not making fresh gluten-free pasta is that I have to cook gluten-free pastas for even less time than that to reach the elusive al dente texture I want before I finish it with sauces I reduce the suggested cooking time by half depending on the size and type of pasta; this also involves making sure my water is truly at a rolling boil before I start the pasta’s cook time The cook time cut-down allows me to drain the pasta at its al dente peak before finishing it with reserved pasta water and whatever sauce I have on deck (If you don’t believe me on the half-time factor and tapioca (a starch derived from cassava root) — gets huge points for its protein content (“20 grams of protein 8 grams of fiber!” the box practically screams from the supermarket shelf) and for the fact that it makes a bucatini It’s worth noting that Banza is one of the trickier brands to cook properly I’ve found that I have to boil Banza’s bucatini for no more than four and half minutes for it to reach the al dente level I like before I finish cooking the noodles in a sauce to each their own: Some people might like more pliable noodles Try the variety packs with assorted classic shapes — all of which are pretty good and more (a carbonara would be a nice move for this particular pasta) The brand also has a linguine and other shorter shapes on offer with the same lentil-infused flour blend and ziti corti rigati among the first releases from the brand’s gluten-free selection is a good middle ground between long noodle and short If you have had no luck finding quality gluten-free pastas to use at home This is one of the most foolproof packaged pasta brands of all time — and its gluten-free selection lives up to its name I do recommend shortening the suggested cook time Rummo’s gluten-free pastas are all made from a blend of brown rice flour The penne rigate is my platonic ideal of penne rigate — even ridges to soak up a silken sauce a tunneled interior destined for a fork prong (or toddler’s finger) and fusilli are all stellar bets from this brand Many gluten-free pasta lines include some form of orzo now but DeLallo’s orzo continues to be the one I open my Google wallet for most It has the same stalwart qualities of the other pastas in DeLallo’s regular line but is made with a blend of corn flour (70 percent) and rice flour (30 percent) Part of the appeal here may just be getting to use a DeLallo pasta which feels like one of the nicer readily-available-in-most-supermarkets brands around But it also holds its own on the cook and takes well to both richer velvety sauces as well as simpler recipes and barely there accoutrements gluten-free stelline would have seemed like a farfetched fantasy most gluten-free-friendly brands have some sort of pasta to make the pastina girlies happy Senza’s gluten-free stelline is the workhorse of tiny pastas — one that cooks evenly if you boil it for the right amount of time (pastina can boil closer to its suggested cooking time but test it around the two-minute mark before the cook finishes) Stir these into a golden chicken broth with a pat of butter and dusting of Parmesan cheese for a bowl of maximum comfort This gluten-free anellini has been a massive success in our house and something that my toddler likes topped with a small snowfall of Parmesan cheese but you definitely don’t need it for a great bowl of pasta The freshest news from the food world every day It hasn’t been an easy road for Jessica Penne. The strawweight has been on the sidelines since March 2023 after suffering an injury almost being fully healthy and then suffering an injury once again but Penne isn’t one to dwell on the bad things instead finding ways to turn the negative into positive. Order UFC 308: Topuria vs Holloway “Six months into recovery I was almost clear and I rebroke (my sesamoid) so they put me in a boot for about 5 to 6 months,” Penne said “It was the longest that I had ever been immobilized and unable to train I feel like there's always a silver lining I was able to do what I could and focus on other things I focused on lifting because that was the only physical activity I could do I focused on my real estate work and building my podcast with my teammate and friend Angela Hill.” Saturday's Full Fight Card Preview Being able to have the support system that she has not only in her time away while recovering from injury She mentioned that this fight camp wasn’t the easiest as she had to get back into fight shape once again but being able to have female training partners throughout this camp was something that gave her strength and something that she relied on. I really didn't have females to train with so it's been really wonderful the way we support each other and get to be there for each other It's amazing support that I haven't had before.” The former Invicta atomweight champion looks to get things back on track this weekend against Elise Reed in Las Vegas Penne is coming into the matchup after dropping back-to-back contests against Emily Ducote and Tabatha Ricci. Penne knows the end is closer than the start and just wants to enjoy every moment that she is given to step in the Octagon. UPCOMING EVENTS: Buy Tickets For UFC 308 | Buy Tickets For UFC Edmonton but sometimes the universe has another plan for me so I'm just taking it one fight at a time,” Penne said so I just get to go out there and enjoy this because I truly love the sport and I see myself doing it for time to come so I'm really here to enjoy it and be present in this moment.” The jiu-jitsu black belt has earned eight of 14 wins by submission Her opponent is eager to get back in the win column after getting submitted by Loopy Godinez last year at Noche UFC Reed has two wins by knockout and five by decision. She has spent time working on all aspects of her game and making sure she is the best version of herself on Saturday night And after being away for a year-and-a-half nothing would be sweeter than leaving with her hand raised. I still have to be present and focus on the task at hand The Official Weights Of The Athletes Competing October 19 At The UFC Apex In Las Vegas Go Through All The Heavyweight Title Winners In UFC History Cuban Knockout Artist Is Working Hard To Add Defensive Wrestling To His Game you need caffeine just to move — let alone think — in the morning so it’s no surprise that you can find energy drinks everywhere on every college campus This got me thinking of the many changes in taste I’ve had on my caffeine journey and there are so many drinks to choose from There are a million and one drinks out there that contain caffeine and there are just as many energy drink companies What I’m testing are energy drinks one could easily find in Williamsburg at a gas station but its content that makes it “energizing” is made of something that isn’t caffeine I’m not testing Mountain Dew because it’s a soft drink Oz. Taste: 0/10 Aftertaste: 0/10 but Red Bull is pure gasoline and I don’t believe anyone when they say it’s good Red Bull was the first energy drink I ever tasted and I immediately decided all energy drinks were disgusting if they tasted like this Red Bull is the only drink on this list I would pass up if offered for free I occasionally buy it praying it will taste different Red Bull has two things going for it: excellent variety and the greatest marketing team my opinion on the taste spans across all the flavors I’ve tried Oz. Taste: 2/10 Aftertaste: 6/10 Besides being sued for being downright dangerous for consumption With an impressive amount of caffeine for such a small can the product’s sales ride further on marketing than the quality of the drink itself I would caution drinking Prime on the basis of the PFAS chemicals lawsuit but Original Monster (10th) – 10mg Caffeine/fl Monster in its raw form doesn’t measure up to many of the newer drinks on the market There are variants (which will be addressed later) the original drink can be almost painful to consume it surpasses its competitor in that it does not taste like gas as well Oz. Taste: 6/10 Aftertaste: 5/10 the last of what one might say are the “OG” energy drinks along with Red Bull and Monster achieves what the others couldn’t: simply being mid I had my first Rockstar when I got a can at the campus store where it generally has one or two racks next to the sodas and I was surprised by how intense it tasted Despite its intensity and campus availability The tangy aftertaste makes me almost nervous to take another sip as if I think I’ll get shocked Rockstar is to the following drinks as seltzer water is to normal water Taste: 6.5/10 Aftertaste: 6/10 I did this once and thought I was going to die Drinks that are made by supplement companies are mostly not on this list but C4 has weaseled its way onto the market and into most gas stations The feeling of drinking a C4 is much like the sound an F1 car makes on the track and my experiences with the drink are not reflected by its caffeine concentration My note for this drink simply reads “hospital” and so it’s very easy to chug a Bang and not realize how much caffeine you’ve taken until it’s too late and I think the brand is missing the perfect marketing opportunities to launch “Boom” and “Kapow” spinoff drinks This was my first energy drink after Red Bull (two big extremes) and seems to be a fan favorite for the gym in my experience Oz. Taste: 8/10 Aftertaste: 5/10 It tastes exactly like whatever flavor is on the label packs a punch and has crossovers with Swedish Fish and Sour Patch Kids It is a bit excessively sweet and has an odd aftertaste Taste: 7/10 Aftertaste: 9/10 I’dd never had it before testing for this article but blends in at the same time (I’m not sure if it’s available at Wawa) my reaction to drinking Nos was to drink some more Oz. Taste: 8.5/10 Aftertaste: 7/10 I have little to say beyond that this is the gold standard where to get it and what our favorite flavors are Honorable Mention: Monster Variants Taste: 9/10 Aftertaste: 10/10 I have to pause and give an honorable mention here to the variants of Monster Some of the different types (especially Zero Ultra) are legendary energy drinks that cannot be rightfully compared to the original I will not do the same for the Red Bull variants — they don’t deserve my praise Oz. Taste: 9/10 Aftertaste: 10/10 Zoa is the “new kid on the block,” and will be found in some stores I would recommend this for anyone simply looking for a “healthy” energy drink (should such a thing exist) Oz. Taste: 8.5/10 Aftertaste: 9/10 Alani is crisp without being overly intense and it would do numbers if it were sold on campus Many drinks on this list taste similar or at least reflective of each other but Alani stands apart as unique and delicious The only criticism I could proffer is sweetness but that only applies to some of the flavors Oz. Taste: 10/10 Aftertaste: 10/10 I first had a Reign about a week before writing this article I cannot state enough how unparalleled this is; it has become my go-to energy drink Tied for the highest caffeine concentration on my list If you’re not getting a kick out of energy drinks anymore I would suggest either seeing a doctor or trying Reign. The Flat Hat has been the College of William and Mary's student newspaper since 1911. It covers the College and the surrounding area of Williamsburg, VA, printing on Tuesdays of the academic year. © 1911-Present. The Flat Hat. All Rights Reserved. I’ve been a member of running teams since high school and wouldn’t qualify if I didn’t embrace a hearty pasta dinner So I’m generally skeptical of pasta alternatives made with legumes and other non-wheat grains Pasta is great as it is (and I don’t have an intolerance) I was feeling open-minded and decided to try it and I love that Felicia’s penne holds its shape like the ones made with a high-gluten semolina flour As long as you follow the clear cooking instructions on the box you’ll have delightfully al dente noodles that don’t turn to mush under the weight of a wooden spoon This is an excellent alternative to wheat-based pasta that even gluten-lovers like myself can enjoy the penne’s natural ridges are ideal for soaking up globs of sauce Read the commentsFiled in:Shopping The home you love starts here The home you love starts here Apartment TherapyThe wordmark for the Apartment Therapy brand.More From Us By subscribing, you acknowledge and agree to our Terms of Use and Privacy Policy. Log in to comment on videos and join in on the fun Watch the live stream of Fox News and full episodes Reduce eye strain and focus on the content that matters Then there are those rare few that feel like a conversation with the land with the season and with the chef behind the line Dining at Amber Ox Public House is exactly that kind of conversation: relaxed in tone confident in flavor and deeply grounded in place Williamsburg is not lacking in historical charm as the former capital of the colonies Amber Ox has also carved out its own distinct space amidst the town’s storied history one where classic Southern sensibility is filtered through the lens of modern technique towards food Everything is made “from scratch,” the motto of Amber Ox This restaurant provides a cuisine without the showiness I stopped in for a simple dinner: a burger and a staff-recommended mocktail Let’s begin with the AO Bacon Burger: a creation that hits all the right notes while never feeling like it’s trying too hard The chargrilled Seven Hills Angus beef patty had a depth of flavor that comes only from good sourcing and better searing beefy and just the right level of indulgent A layer of lacquered bacon added smokiness and crunch The herb mustard aioli (an impressive ingredient offering) nudged in with a touch of tang tying together the richness with a little herbal lift Nestled in Reckon Acres’ bibb lettuce and a glossy bun with just the right kind of irregularity that tells you they were peeled They did not need anything but the house-made ketchup The passionate recommendation made by the staff lime and club soda — four ingredients you have probably seen before The beverage arrived looking like spring in a glass: sprightly the lime a playful zip and the mint kept it grounded The drink was refreshing without being forgettable — a non-alcoholic drink that does not feel like a second choice Amber Ox is casual in appearance but elevated where it counts and the space hummed with the low comfort of wood It is the kind of place where you can show up in a sweatshirt or a blazer and feel just right either way I do recommend you make a reservation beforehand to avoid waiting this restaurant is fully packed with locals I observed that this restaurant does not chase trends It honors tradition with a sense of humor and a confident sensibility for food My meal was both satisfying and thoughtfully composed proving that even a burger and a soda can become something memorable when treated with respect If you are looking for a new alternative to diversify your dining plans The Flat Hat has been the College of William and Mary's student newspaper since 1911 It covers the College and the surrounding area of Williamsburg Strawweight Jessica Penne Speaks With UFC.com About Her Fight With Elise Reed At UFC Fight Night: Hernandez vs Pereira In Las Vegas PENNE has become a hotly debated pasta shape after an audio clip talking about the Italian classic went viral on TikTok The audio clip is now being used in a range of hilarious TikToks from re-enactments of therapy appointments to sleepovers with friends TikTokers taking part in the trend use the following audio in a range of hysterical scenarios: "Because here's my thing "We are living in a world where we could put our vodka sauce over any shape pasta "And the fact that we just keep going back to penne...why the penne Some social media users are lip syncing with the pasta rant with captions that read "POV: You're trying to distract your therapist from talking about your feelings" or "POV: Your friend won't go to sleep" the rant is being used as a meaningless spiel that would be out of place in a more serious scenario The audio is from the Best of Both Worlds podcast Their podcast discusses events in pop culture as well as events in their personal lives. Katie was talking to her friend about the viral vodka pasta recipe and was unhappy about how penne pasta has become the default shape. The video references a pasta dish that went viral during the COVID-19 pandemic in 2020 and 2021 Gen-Z TikTokers had started adding vodka to their pasta sauces so that the recipe would have an extra kick Once the onions have been fried and the chilli flakes have been added to the recipe users would add several shots of vodka which would quickly burn off they would add the cream which gives the sauce a perfect balance of sweetness and bitterness When it comes to making a penne dish at home, most of us start with boxed pasta. But before we dive into making a penne alla vodka recipe there comes the decision of which brand to buy Luckily, Daily Meal ranked 16 brands of penne In order to put all of the focus on the pasta the penne was tasted al dente and without sauce we rated each type on a scale of one to 10 for smell These guidelines allowed us to rank the brands from worst to best — and Banza penne made from chickpeas came in last Banza penne is gluten-free and contains more protein and fiber than regular dried pasta made with semolina flour It may be a suitable option if you're looking for a gluten-free pasta that has some nutritional benefit our tester found that the pasta smelled like raw chickpeas and tasted like raw falafel batter and consumers are likely looking for a pasta substitute that's close in flavor and texture Some Reddit users agree that Banza may not be the best penne choice out there, with many finding issue with its texture. One Reddit user called it "rubbery," and another deemed it "too grainy." other Redditors have found ways to make Banza penne work in order to get the health benefits from chickpea pasta one user explained that they cook it for "a minute less than it says," which helps with the texture problem Another person pointed out that the chickpea flavor clashes a bit too much with a typical red pasta sauce they use chickpea penne for pasta dishes without a sauce With this in mind, you can try using Banza for our penne with black olives, sun-dried tomatoes, feta, and spinach recipe, which uses olive oil instead of a sauce. If you really want a sauce with the dish, though, then you can try making something other than tomato sauce, such as a pesto sauce Look out for your first newsletter in your inbox soon The best of Time Out straight to your inbox We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news Sign up for our email to enjoy your city without spending a thing (as well as some options when you’re feeling flush) By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Worldwide but the ones in this new batch don’t even require a deposit Moving to that rustic little house in the sunny Italian countryside might once have been a pipe dream. Then the €1 home scheme came along – and nowadays there are more small towns than ever offering up the chance to live out your dolce vita dreams for less than the price of a cappuccino. Now another batch of super-cheap houses has just been announced, this time in Penne, a town in Italy’s central Abruzzo region. The town is gorgeous – it features on the official list of I Borghi più belli d'Italia an association of Italy’s most beautiful small towns – and has bags of charm and culture It’s also only an hour away from the Adriatic coast by car Despite the area’s history, the town has a dwindling population Locals have been moving away for better job opportunities since the Second World War and Penne’s mayor Gilberto Petrucci says it’s on the brink of becoming a ‘ghost town’. Six properties have been sold at slashed prices over the last couple of years, and the town is clearly keen to attract more people, as more €1 homes will become available in the next couple of weeks. According to CNN up to 40 properties in the town could be looking for new owners. Recommended: A beach town in Sicily is giving out €1 holidays – here’s how to apply. The buildings up for grabs are located in the town’s historic centre others having been built in the early 1900s and they’re up to three storeys tall. An tempting detail about Penne’s scheme is that no deposit is needed to secure your property While other €1 programmes often require a €2,000-5,000 fee to guarantee renovations are made (which is then returned when they are done) Petrucci says the ‘only requirement is that buyers commit to restyling these houses in three years.’ And you don’t even have to do that all by yourself – the town has ‘a team of architects and experts who may advise and support the renovation works showing buyers through renderings of what their home will look like once fixed and advising throughout the renovation stages,’ says Petrucci buyers will be chosen based on how good – and fast – their renovation proposals are There are also liveable properties up for sale for as little as €40,000 So, if you’re intrigued and keen to start a renovation project of your own in Penne, watch this space for more details. Meanwhile, here are our favourite towns and villages in Italy. Did you see that these are the world’s cheapest countries to travel to in 2025 Plus: A €10 train will soon connect two of Europe’s coolest cities. Stay in the loop: sign up to our free Time Out Travel newsletter for all the latest travel news and best stuff happening across the world. Thanks for subscribing! Look out for your first newsletter in your inbox soon! tiktok facebook twitter youtube About us Contact us delicious recipes for the EatingWell audience Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's Alex conducts product and taste tests to find the best options The addition of cream and butter heightens this simple tomato sauce without making it heavy a wonderful choice for any night of the week Mary-Frances Heck is a chef and food editor formerly a senior food editor at Food & Wine In addition to her recipes and articles appearing in many well-known publications Although penne pasta and rigatoni are similar in shape — both have a tube-like form with a ridged texture — rigatoni is generally larger than penne Rigatoni is especially great for saucier recipes as the large opening helps capture sauces even better than penne If you're using fresh rigatoni instead of dry rigatoni fresh pasta is cooked much faster than dry rigatoni and is ready in just a few minutes — about two or three — after it's placed in the boiling water dry rigatoni may take about 10 to 12 minutes or so to cook the pasta should be cooked until it's al dente meaning tender yet slightly firm when bitten into We may receive a commission on purchases made from links Gluten-free pasta has come a long way in recent years evolving from being the purview of fringe hippies to a common staple for those with celiac disease and anyone looking to reduce their gluten intake with many now rivaling traditional wheat pasta in taste and texture It comes in a more limited number of shapes with spaghetti and penne topping the list of most brands These pasta alternatives not only mimic wheat pasta they also aim to offer unique flavors and nutritional benefits legume-based pastas often have higher protein and fiber content than their wheat counterparts With numerous options available, choosing the right gluten-free pasta can be overwhelming, causing some to just reach for that rice paper instead — that's where our article comes in. With more than 10 years of experience as gluten-free cook, baker and recipe developer for At the Immigrant's Table I've had my fair share of good and pasta gluten-free pasta I've gathered a group of four taste testers of mixed ages who sampled and evaluated nine prominent gluten-free pasta brands Our goal is to help you navigate the gluten-free pasta aisle with confidence ensuring your next pasta dish doesn't turn out as inedible cardboard Molisana's gluten-free penne has a white-yellow color that is similar to traditional wheat pasta Its thick dough and pronounced ridges suggest it can handle hearty sauces and its hard texture might be too much for some This penne seems best suited for dishes with strong chunky sauces that can match its sturdy structure Molisana's gluten-free penne could satisfy those who prefer a firmer despite the fact it's one of the more affordable gluten-free pastas around texture and color will overpower delicate flavors Veneziane offers an interesting choice for those seeking a distinctly corn-flavored but it is far from being our first — or even second — choice Garofalo's offering could please those who enjoy a more assertive pasta experience in their gluten-free dishes As an Italian brand that is mostly available in specialty boutiques The brand also has a few special pasta shapes in its gluten-free arsenal offering options for those willing to splurge whitish appearance similar to traditional wheat pasta Its hard texture and pronounced grooves provide a satisfying bite and suggest good sauce-holding capacity The pasta itself has a bland and neutral flavor profile allowing it to act as a canvas for sauces to shine The texture balances firmness and tenderness it was just a bit too hard for our liking at the recommended al dente cooking time which meant it was just shy of the typical texture for Italian pasta Rummo's offering seems well-suited for those who want their gluten-free pasta to closely mimic traditional pasta Landing smack dub in the middle of our list is Barilla, one of the most common — and cheapest — gluten-free pasta brands around. Despite our best intentions not to love it, Barilla delivered a perfectly reliable and even decent gluten-free penne. The Barilla penne has a notably white It cooked the fastest among the brands tested with a 10-minute cooking time yielding very soft pasta that verged on falling apart although the overall softness might concern those preferring firmer pasta Its quick cooking time and tender result position this as an everyday pasta option its softer texture could appeal to those who prefer a more delicate pasta experience or for dishes with lighter sauces Campofilone's gluten-free penne offers a delicate yet substantial egg pasta experience and yellow-white color create an authentic look that would hold its own in any blind taste against a well-crafted Italian penne resisting the fork while maintaining integrity This combination of delicacy and resilience makes it perfect for various sauces and dishes The pasta's ability to hold its shape suggests good performance in both light and substantial recipes Campofilone's offering seems to balance authenticity and adaptability making it a strong contender for those seeking gluten-free pasta that closely mimics traditional wheat pasta It also has a variety of specialty pasta shapes available for gluten-free diners but these can be extremely hard to source outside of specialty boutiques with a white color and very pronounced ridges suggesting a substantial bite and good sauce-holding capability due to its pronounced ridges Its neutral flavor adapts well to various sauces and ingredients without overpowering other flavors This pasta's versatility and neutral profile make it suitable for a wide range of recipes from light olive oil-based dishes to heartier meat sauces Catelli's offering balances texture and adaptability and a very neutral flavor that makes it an easy and affordable choice to reach for when you just want a weeknight pasta dish to feed the family Our second favorite pasta was a close contender with the first, causing us to go back to taste both of them over, and over, and over again. While our palettes didn't complain, our waistlines might. Maidea's gluten-free penne features thin noodles and a delicate texture with a yellowish color that closely mimics traditional wheat pasta The fine grooves add subtle texture without being overpowering and feel more like a caress on the inside of the tube than being visible on the outside suggesting it could benefit from longer cooking for those preferring softer pasta serves as a perfect canvas for multiple sauces Its delicate nature makes it well-suited for special oil and cream-based sauces Maidea's offering stands out as a refined option for those seeking a more gourmet gluten-free pasta experience One of the most expensive pastas we tried also happened to be the best one, though it was a close call — with the second most expensive pasta we tried. I guess in the world of gluten-free pasta, you really do get what you pay for. Felicetti's gluten-free penne claimed the top spot with its unique characteristics This pasta has almost imperceptible grooves providing subtle texture without visible ridges Its whitish color and delicate appearance give it an authentic look and a perfect mouthfeel resulting in very white cooking water — a factor often associated with high-quality pasta The mild flavor is complemented by an interesting aftertaste adding depth to this pasta-eating experience Its fine and delicate nature suits oil and cream-based sauces To ensure we provide you with a fair and comprehensive evaluation we established a strict set of criteria for our selection and testing process we only examined regular gluten-free pasta excluding specialty options like keto or bean- and legume-based varieties Our goal was to find pasta that closely resembles traditional wheat pasta in both appearance and flavor we primarily selected penne pasta from each brand as its shape and texture provide a clear basis for comparison Each pasta was cooked according to package instructions and served simply with olive oil This minimal preparation allowed us to truly taste the pasta itself without interference from complex sauces or seasonings We evaluated the pasta brands based on four key criteria: appearance We assessed how closely the pasta resembles traditional wheat pasta its mouthfeel and structural integrity when cooked These criteria helped us create a comprehensive ranking that will truly help you decide which gluten-free pasta is worth your hard-earned money and time Find out which penne deserves a spot on your plate Tadhg Stevens is an independent journalist and food writer with more than 15 years of experience In addition to writing food history and home-cooking guides Tadhg has conducted dozens of taste tests to help consumers find the best for their pantries Oct 31, 2023Ina Garten never fails to deliver. Her cookbooks, which currently number 13, include a range of recipes, including classics like Fried Chicken Sandwiches, inventive stuff like Lobster Cobb Salad and impressive dishes like Truffled Filet of Beef Sandwiches And Ina absolutely shows no sign of slowing down anytime soon Delighting fans with her recent comeback to Food Network to host her new show, Be My Guest the Barefoot Contessa continues to find ways to keep us hooked on her unforgettable recipes. LLC and respective content providers may receive compensation for some links to products and services on this website Ina's recipe for Penne with Five Cheeses is a classic comforting cold-weather meal that will leave your guests begging for more inspired me to give it a try in my own kitchen Get the recipe: Ina Garten's Penne with Five Cheeses Penne with Five Cheeses ingredients Aside from buying out the cheese case (and a fantastic bonus of having leftovers of said cheeses) you may have all the ingredients for this weeknight meal in your fridge and pantry right now. Pecorino Romano (I ended up using Parmesan because that's what I had on hand) Related: The Simple Recipe Ina Garten Has Been Making for 40 Years Preheat your oven to 500°F and turn a pot of water on the stove to high heat add in both salt and your penne and—according to Ina—cook for 4 minutes (it'll finish cooking in the oven). mix the rest of the ingredients (except the butter) in a large bowl tomatoes and cream and divide into 2-cup gratin dishes Dot with the butter and bake for 10 minutes or until bubbly Related: The One Ingredient That Makes Ina Garten's Tomato Soup a Must-Make Penne with Five Cheeses out of the oven What I Thought of Ina Garten's Penne with Five CheesesIna can do no wrong in my book. Every Ina recipe I've tried has not only been excellent but it's also given me a serious self-esteem boost because it makes me feel like such a culinary pro. The Hamptons hostess with the mostest always includes some handy tips with her recipes The dish wasn't too heavy on the tomato and had a nice balance of creamy cheeses punctuated by the herby basil bites here and there It had a delicious crunchy top (which was so satisfying to bite into) and a pretty cool cheese pull effect happening as I served it—especially when I hit a pocket of melty mozzarella Take one bite and you'll know what I'm talking about You won't be disappointed with this one Penne with Five Cheeses in dish and bowl Tips for Making Ina Garten's Penne with Five Cheeses1 but you will have a ton of leftover cheese so be prepared with other recipes for your week to make sure it doesn't spoil I'm dreaming of an Italian grilled cheese with the leftover mozzarella Very rarely do I come across a recipe that doesn't have you season as you go but because this one has a lot of salt coming from the cheeses Try a bite before putting it in the oven and season accordingly I used salted butter in my topping and it was perfection A grind or two of black pepper wouldn't be a bad idea for next time Save even more time by buying the pre-sliced or pre-shredded cheeses for this one I only had to shred my Fontina and it came together super quickly make the cheese easier to shred by sticking it in the freezer for a few minutes to firm up I didn't have little individual gratin dishes as Ina instructed (but how cute would that be?) so I used a large Le Creuset au gratin dish and it was just as impressive Up next: 50 Fast and Easy Penne Pasta Recipes for the Weeknight Dinner Win Although there are many penne alla vodka recipes out there my favorite version differs in that you burn off the vodka before adding in other ingredients. I recently had the great pleasure of visiting with my college friend who is an anthropology professor in Bolzano Italy (we don’t get to see each other very often but she is doing some research in the States at the moment) and she told me that next year she is teaching a class on the anthropology of food I spend so much time reading cookbooks and thinking about the transmission and evolution of recipes I am certain I would love every minute of it What does this have to do with the recipe in this column Often I read about what qualifies a recipe as “authentic,” but I think it misses the point to disparage certain concoctions as inauthentic and thus somehow inferior Penne alla vodka is frequently identified as an American creation and yet I know with absolute certainty that I first tasted this dish when I studied in Rome for a semester during college and enjoyed it there often I was determined to learn how to make this But in the days before the internet could produce more recipes in a fraction of a second than you could count I would check the index of every Italian cookbook I could find Although there are many pasta alla vodka recipes out there my favorite version differs in that you burn off the vodka before adding in other ingredients I know not everyone will be interested in doing this you will need a very long wooden spoon for this step and wood is important because it won’t conduct the heat so you won’t burn yourself Dorothy and I met when we were in a number of linguistics classes together and our recent conversation came around to the transmission and exchange of ideas about food having some parallels with the language trees and lexical borrowing we studied in college Of course there are many more factors affecting food and cuisine around the world Yet I’d like to get away from thinking that inauthentic is somehow lesser in quality and instead appreciate the ways in which food can give us a taste of our wide Note: If you want the bite of red pepper flakes you will need to add them to the vodka a few days ahead of time 4 thin slices of pancetta (bacon can be substituted 2 cups canned tomato purée (crushed tomatoes don’t work as well in this dish) Chopped flat-leaf parsley (optional — if you have it on hand Add the red pepper to the vodka and let sit for a few days Flambéed version: Heat the olive oil in a medium saucepan over medium heat until shimmering and fragrant Add the pancetta and cook until the fat begins to render you probably will not need the olive oil.) Add tomato purée and heat through Lower the heat to keep warm while you cook the pasta Cook penne according to the package directions shaking it out well to get rid of excess water and return to the pot in which you boiled the pasta standing back and using an extra-long match or long-reach lighter Garnish with parsley if desired and serve immediately Non-flambéed version: For the non-flambéed version Drain the pasta either directly into the sauté pan using a spider or using a colander and then adding to the sauce Add the butter and cream and stir to combine Elizabeth Baer is a teacher who loves to spend time in the kitchen. She also posts recipes and musings about food on her blog, culinursa.com/blog and can be reached at culinursa@gmail.com Although the most traditional combination would be strawberry-rhubarb feel free to mix different combinations of fruits for this cobbler and some of the great joys of the early season produce are tender Dress those greens with easy homemade salad dressings and crunchy croutons. Your browser is out of date and potentially vulnerable to security risks.We recommend switching to one of the following browsers: Get up-to-the-minute news sent straight to your device A community celebrating Black voices Beautycon is a global platform that brings together beauty enthusiasts and industry leaders to explore the latest trends and conversations shaping the future of beauty Bailey Fink is a devout home cook and a news editor at Allrecipes covering everything from exciting product releases to the newest TikTok trends and why food tastes better at certain restaurants she has researched and written hundreds of articles on a variety of topics Please enable JS and disable any ad blocker Opinions vary on how much liquor to add to this creamy American favourite or claim it was created accidentally by a New York chef who reached for his hip flask to thin a sauce As the onions will be softened but not browned there’s little danger of the butter burning and it is this buttery base that gives the sauce a silky sweetness that works perfectly with the cream element I don’t think the dish strictly needs Del Conte or Norman’s oregano though by all means add a pinch if you’d like some extra retro flavour (dried oregano always reminds me of Dolmio this is never going to be as fiery a dish as an arrabbiata but some of the recipes are so timid that there’s no heat at all The amount listed should supply a gentle warmth that echoes The tomatoesTinned tomatoes are the order of the day here (which is helpful at this time of year) and most recipes call for them to be drained “because I love the gloss you get when the smooth sauce coats the fusilli I concur: it should be almost as silky as it is delicious as well as offering a more intense flavour without the diluting qualities of their juice Gritzer’s thoughtful piece on pasta alla vodka on the Serious Eats website notes that tomato puree brings “a wonderful fruity depth that gives the sauce part of its signature flavor” but none of that tomato paste depth; a couple of tablespoons of paste aren’t enough to compensate for that” creates “a sauce that’s nuanced and layered as Norman and Del Conte suggest; if you’d prefer to use tinned tomatoes alone (two tins should do it) then add a teaspoon at the end along with the cream and here their intensely savoury Mediterranean flavour is at odds with the gentle fruity sweetness of the other ingredients (as are the perfumed basil leaves they stir in at the end) but otherwise there’s no need to turn on the oven unnecessarily making a big batch may not be the worst idea you’ve ever had – Lawson says she “almost always” makes the sauce ahead then simply warms it through and adds cream and vodka to serve.) around 1% or less” is “actually enhance … the release of fruity esters and other aroma molecules into the air” the alcohol will amplify the flavour of the other ingredients J Kenji López-Alt, who ran a series of experiments on this subject some years ago determined that this was best achieved by adding 5% by volume of the total sauce and simmering it for seven minutes to reduce it to about 1% from their 1982 book Italian Cooking in the Grand Tradition both slosh in the vodka at the start of the cooking while Lawson writes in the New York Times: “It is The recipes I survey vary in their measures – from a mere tablespoon of vodka for four people (Anna del Conte) to 200ml or just over 13 tablespoons (Norman) – but the one that really knocks my testers and me for six is Bettoja and Cornetto’s but with so little tomato that there’s little to distract from the alcohol Cook’s Country and Gritzer’s versions (60ml and 120ml are both very delicately boozy after prolonged simmering Norman’s dish retains its boozy character thanks to the sheer volume involved while Lawson uses just a quarter of the amount which is as things should be: though it may have been defanged for the mass market (vodka sauce is sold in jars in every American grocery store) the upfront nature of the 1982 recipe suggests that it would originally have packed quite the punch To keep the vodka character while keeping the cost down I’ve adopted Lawson’s tactic of stirring it in at the end who stirs in a modest 12ml for four people but less than Gritzer and Bettoja and Cornetto even to me; the cream should smooth out the tomato and vodka rather than diluting them out of existence Somewhere between Norman’s 60ml and Cook’s Country’s 180ml felt about right to my testers feel free to adjust according to your own palate Gritzer and Bettoja and Cornetto all add grated parmesan to their sauces so the tomato and vodka remain the principal flavours Penne is the most popular choice – though Bettoja and Cornetto also mention ziti penne-like shape more common in the US than here and which is notable mainly because it’s usually smooth rather than ridged Norman notes that “if you can find penne lisce – smaller and without ridges – this makes a much more authentic version of the dish” Even in Italy no one eats this,” as the nice lady in one of the three Italian grocers I visit informs me ) before settling for the only smooth tubes I can find the use of bronze processing machinery and extensive drying periods ensure a coarse surface that makes the stripes redundant” and we do indeed prefer their slippery surface with the silkiness of the sauce Personally, as a penne sceptic (it’s not snobbery; I just don’t find it an enjoyable shape to eat) or go rogue with whatever you happen to have handy Just make sure you give any Italians at the table enough vodka that they don’t notice Melt the butter in a medium saucepan on a medium-low heat then gently fry the onion with a pinch of salt stirring regularly to make sure it doesn’t brown Meanwhile saving the juice for another purpose (such as a bloody mary) and put a large pan of water on to boil Mash gently with a spoon While it’s reducing then cook the pasta in it until it’s very slightly under how you like it When the pasta is nearly ready use a stick blender to whizz the sauce to a puree Drain the pasta Divide between bowls and serve with grated parmesan Pasta alla vodka: can anyone shed any more light on its origins or explain why it’s so popular in the US and largely forgotten elsewhere We've consulted with our team of licensed nutritionists and dietitians to bring you informed recommendations for food products health aids and nutritional goods to safely and successfully guide you toward making better diet and nutrition choices We strive to only recommend products that adhere to our philosophy of eating better while still enjoying what you eat every food category seems to have a high-protein option Your average serving of wheat-based pasta like penne contains about 200 calories But a new wave of noodles made from alternative flours has introduced ways to enjoy your favorite Italian dishes with extra nutrients many of these pastas are also gluten-free and higher in fiber without additional fat or calories If you're looking for an easy dinner swap to amp up your protein intake without sacrificing your weekly macaroni and cheese, pasta salad, or fettuccine alfredo, pick up one of these 12 high-protein pasta brands from the grocery store. Read on, then check out the 12 Best High-Protein, High-Fiber Foods You Can Eat Aside from the fun name and packaging, noodle brand Goodles also delivers in the nutrition department. Goodles Pasta is made from semolina and wheat flour fortified with chickpea protein and micronutrients derived from vegetables In addition to 10 grams of protein and 7 grams of fiber per serving you'll also get essential vitamins and minerals Banza seems to have led the way in the world of alternative high-protein pasta, and the company continues to make their crowd-favorite chickpea noodles in fun new shapes and xantham gum (those last two ingredients are common binders that help the noodles hold their shape) With 11 grams of protein and 5 grams of fiber these gluten-free noodles are a healthy option for hot and cold pasta dishes Barilla, the household name pasta brand, expanded into the high-protein category with its Protein+ Noodles in classic cuts and shapes The traditional semolina and durum wheat flours are fortified with lentil flour Only Bean Edamame Fettuccini Noodles are made with a single ingredient: edamame so every serving of fettucini contains 25 grams The Only Bean also makes striking pasta from black beans and soybeans that offer equal amounts of protein per serving GoodWheat uses high-fiber durum semolina flour for its pasta that offers an impressive 8 grams of dietary fiber and 9 grams of protein per serving This pasta is very similar to your typical boxed noodle in texture if you're looking for something a little more nutritious Well-known for its eco-friendly apparel, Patagonia also makes a two-ingredient dried pasta that packs 8 grams of fiber per serving a perennial grain similar to wheat that requires fewer resources to grow Kerza also has uniquely deep roots that help enrich soil Both grains sourced by Patagonia Provisions are Regenerative Organic Certified which give each serving 12 grams of protein and 6 grams of dietary fiber Explore Cuisine makes these pretty orange noodles from organic red lentil flour and organic brown rice flour so they're gluten-free and loaded with 12 grams of protein per serving The company also makes pretty green edamame-based noodles Just two ingredients (green lentil flour and organic quinoa flower) make up these Ancient Harvest Protein Red Lentil Rotini This pasta has a nutty flavor from the especially tasty quinoa tossed with pesto Whole yellow peas are the only ingredient in this pasta alternative that packs 12 grams of protein per serving. ZENB makes noodles in all the familiar shapes and sizes elbows for your favorite mac and cheese recipe with extra protein Meet the low-calorie noodles your diet needs Copyright 2025 Galvanized Media. All Rights Reserved. Eat This Not That is part of the Dotdash Meredith Publishing Family. The epidemic is overwhelmingly concentrated in the northern region of Lombardy where some towns are under quarantine and people have been asked not to leave home unless absolutely necessary People instead bought penne rigate (striped penne) which are the same shape as penne lisce but have ridges on their surfaces that make them look striped The argument goes like this: Fans of penne rigate (or rigata in the singular) think they taste better because the ridges help the sauce stick to the pasta piece Lovers of penne lisce prefer their consistency and flavor of their choice—and insist that a well-made sauce and a well-made pasta have no use for ridges “The elegance of pasta liscia has no rivals,” Esposito told Quartz “If you eat it even just boiled and with a little [extra-virgin olive] oil “High quality pasta doesn’t need to be rigata,” Alberto De Bernardi, professor of history at the University of Bologna and author of a book on the social history of pasta The reason is that liscia isn’t exactly smooth Pasta made with high quality durum wheat flour and “bronze-drawn,” he explains which doesn’t let the sauce fall off the piece of pasta help keep the pasta piece together and retain the sauce when the product is of lower quality—made with a mix of different types of wheat It can take up to 40 or more hours—and at a low temperature This allows the pasta to maintain a porous consistency so when it’s cooked it essentially rehydrates and opens up to soak up the sauce “And its smell is very far from the aroma of durum wheat.” When the photos of pasta boxes started popping up on social media some Americans were self-deprecating: Italians wouldn’t touch penne lisce whose surface is the same as American ziti Yet this time Italian Americans may be more authentic than Italian Italians While penne lisce seems to have essentially no fans in Lombardy it still enjoys popularity in and around Naples That’s where many Italians who emigrated to the US are from bringing with them to the new world their pasta—which at the time The first production and export of dry pasta actually occurred in Sicily in the mid 1200s The famed Moroccan geographer Muhammad al-Idrisi describes the commerce of pasta from Palermo to the Mediterranean But the Sicilian tradition didn’t last and artisanal commercial production of pasta in Italy didn’t become common until the late 1600s when production emerged—independently but at the same time—in Naples and Genoa with its workshops producing the vast majority of pasta sold in Italy and beyond Pasta didn’t become as ubiquitous as it is today until after World War II and the invention of mass production Production then moved from Naples to places like Parma high-yield pasta makers began competing on price They introduced cheaper pasta of a quality lower than the pasta made by workshops in Naples “These companies had to find some devices to make the [lower quality] product highly sellable and palatable—and the stripe is one of them,” De Bernardi said “I absolutely disagree that striped pasta gathers the sauce better,” Esposito said The whole piece of pasta needs about nine minutes to cook—sometimes even 10—which means by the time the pasta is strained there is an overcooked outer layer some of that starch transfers to the sauce “Often people have the sensation that it picks up more sauce This illusion is precisely what made the striped pasta so popular: For the average cook While Esposito has no doubt that the queen of pasta is the original stripe-less version “But the problem is the sum of two factors: A low quality pasta Ita Mac Airt is a longtime member of the Allrecipes Editorial team starting in the original Seattle headquarters as one of the site's first content producers She went on to manage several of Allrecipes' international websites before rejoining the Allrecipes.com editorial team in 2023 She went on to manage several of Allrecipes' international websites before rejoining the Allrecipes.com editorial team in 2023.