Penne Pasta

Once cooked, refrigerate in an airtight container for up to 5 days. For longer storage, toss cooked penne lightly with oil to prevent sticking, then freeze for up to 3 months.

Dry penne in an unopened box lasts indefinitely in a cool, dry pantry.

Use plenty of salted boiling water—aim for a ratio of 4:1 water to pasta.

Penne's hollow center and ridges trap sauce beautifully; pair it with chunky, hearty sauces.

Reserve a cup of starchy pasta water before draining; add a splash to your sauce to help it cling.

Cook 1–2 minutes under the package time for al dente texture; the pasta will finish cooking with residual heat.

Overcrowding the pot or using too little water, which causes uneven cooking.

Rinsing cooked pasta with cold water, which removes starch that helps sauce adhere.

Cooking until mushy instead of al dente—penne can fall apart if overdone.

Skipping salt in the cooking water; it's the only seasoning the pasta itself gets.