Ziti and penne are two popular pasta shapes that are often used in Italian-American dishes like baked ziti or penne alla vodka. Though they are both tubular pastas, there are some key differences between ziti and penne in terms of their shape, texture, and best uses. This article will go in-depth on how ziti and penne differ in the following ways:
Shape
Ziti and penne have distinct shapes that set them apart visually. Ziti pasta is a long, straight hollow tube shape resembling a narrow straw, with smooth edges. Penne pasta has angled ends, giving it a quill pen shape. Penne is also ridged along its length. The smooth tubular shape of ziti allows it to hold and absorb sauce readily, while the ridges on penne are better for grasping chunks of vegetables or cheese.
Size
In terms of size, ziti is generally longer and thinner than penne. Ziti is often 2-3 inches long with an inner diameter of around 1/4 inch. Penne tends to be 1-2 inches long with a 3/8 inch diameter. The extra length and narrower width of ziti give it a slimmer, more elegant appearance. Penne’s shorter tubular shape makes it better for eating with a spoon.
Texture
When cooked al dente, ziti has a smooth, toothsome bite. Its slim shape provides a satisfying chew. Penne’s ridges and angles create a firmer texture with more nooks and crannies to hold sauces. The ridges also provide a slight crunch.
Origins
Ziti originates from Campania in southern Italy. Its name comes from the Italian word zita, meaning “bride” or “maiden”, referring to the long elegant shape. Penne hails from Sicily and gets its name from the Italian word penna meaning “quill pen”, referring to its angled ends. Both ziti and penne are staples in Italian-American cooking.
Pairings
The tubular shape and bite of ziti makes it well suited to baked pasta dishes like baked ziti. The smooth texture allows ziti to soak up and hold a lot of sauce. Ziti also works nicely in soups. Penne’s compact shape and ridged texture make it ideal for pasta salads or saucy dishes like penne alla vodka. The ridges grab and hold chunky sauces.
Similar Shapes
There are a few other tubular pasta shapes that are easily confused with ziti or penne, such as rigatoni and mostaccioli. Rigatoni has ridges like penne but is a wider, shorter tube. Mostaccioli is also a short, smooth tube similar to penne. Make sure to pick up the right shape for your recipe!
Shape and Structure Comparison
Here is a visual comparison of the physical characteristics of ziti vs. penne:
| Pasta Shape | Description | Length | Width/Diameter | Texture |
|---|---|---|---|---|
| Ziti | Long, smooth, straight tube | 2-3 inches | 1/4 inch diameter | Smooth, chewy bite |
| Penne | Shorter, ridged tube with angled ends | 1-2 inches | 3/8 inch diameter | Ridged, slightly firm bite |
Cooking Differences
The variances in shape and texture between ziti and penne translate to differences in how the pastas cook and what dishes they work best in.
Sauces
The smooth inner surface of ziti allows it to readily soak up thick, chunky sauces. Its long tube shape is great for holding and delivering sauce in each bite. Dishes like baked ziti highlight this sauce-holding ability. Penne’s ridged texture makes it ideal for grasping meat sauces or sauce with vegetables like penne bolognese. The ridges trap bites of meat and veggies.
Baking Dishes
Ziti’s smooth tubes pack neatly into casserole dishes for baked pastas. The length and slim shape allow ziti to become fully tender when baked. Penne’s shorter shape may become mushy if baked too long. But penne’s angled ends give baked dishes visual appeal.
Soups
Ziti’s long shape and ability to hold sauce makes it a great addition to soups like minestrone. Penne’s small size can become lost and overcooked in soups. Go with ziti for the best texture and bite.
Salads
Rinsing penne under cold water can help it maintain texture in pasta salads. The ridges hold chunks of vegetables, meats or cheese well. Ziti’s smooth texture doesn’t grip well in salads.
Popular Dishes
Here are some favorite recipes that highlight ziti or penne:
Ziti
- Baked ziti
- Ziti with meat sauce
- Ziti al forno
- Ziti with roasted vegetables
- Ziti in tomato cream sauce
Penne
- Penne alla vodka
- Penne with sausage and peppers
- Penne bolognese
- Penne arrabbiata
- Penne pesto
Both ziti and penne work well in casseroles or salads. Ziti is better for soups while penne works better with heavy sauces. Consider the texture, shape and sauce-holding abilities when deciding between these two pastas.
Pasta Primer
Here is a quick pasta shape primer highlighting key differences between ziti, penne and similar pasta shapes:
Ziti
Long, smooth straight tube about 2-3 inches long. Perfect for baked pastas. Holds a lot of sauce. Good for soups.
Penne
Shorter ridged tube with angled ends, 1-2 inches long. Holds chunks of sauce. Better texture in salads.
Rigatoni
Shorter, wider tube with ridged exterior. Similar to penne but more substantial. Good with cream or meat sauces.
Mostaccioli
Smooth, short tubular shape like a mini penne, often with angled ends. Good in soups or casseroles.
Maccheroni
Thicker straight tube pasta like ziti. Can have ridges or a smooth surface. Hearty texture.
Pasta Cooking Guide
Use this handy cooking time chart as a guide when boiling ziti, penne and other pasta shapes:
| Pasta Shape | Cooking Time |
|---|---|
| Ziti | 8-10 minutes |
| Penne | 7-9 minutes |
| Rigatoni | 8-10 minutes |
| Mostaccioli | 6-8 minutes |
| Maccheroni | 10-12 minutes |
For al dente texture, start tasting pieces of pasta 1 minute before the lower end of the time range. Different brands and sizes of pasta may vary slightly in cooking time.
Pasta Substitutions
In a pinch, here are some possible substitutions if you don’t have ziti or penne on hand:
Substitute for Ziti
– Penne or mostaccioli – not as long but similar tube shape
– Rigatoni – shorter tube with ridges
– Maccheroni – longer smooth tube
Substitute for Penne
– Ziti or mostaccioli – smoother but similar short tube
– Rigatoni – wider tube with ridges
– Farfalle – bow tie shape works in salads
Storing and Reheating Pasta
Cook pasta until al dente before draining so it doesn’t get overcooked when you reheat it later. Here are some serving and storage tips:
- For best flavor, serve pasta right after cooking.
- To store, drain cooked pasta and toss with a little oil to prevent sticking.
- Place cooked pasta in an airtight container and refrigerate up to 5 days.
- Pasta can be frozen up to 2-3 months. Allow extra time for reheating.
- Reheat pasta with a little water or sauce to moisten and prevent drying out.
With proper storage, you can enjoy leftover ziti or penne pasta later in soups, salads, baked pastas or other delicious dishes!
Conclusion
Ziti and penne share some similarities but have distinct differences in shape, size, and texture that make them better suited for certain sauces and cooking methods. Both are tube-shaped pasta classics, but ziti’s smooth long shape makes it perfect for baked pastas and soups, while penne’s ridged tubes hold up better in heavier sauces. Knowing how to best cook and sauce these shapes results in well-balanced Italian pasta dishes. Whether making baked ziti, penne alla vodka, or other recipes, consider the characteristics of ziti vs. penne to choose the right pasta for the job.