De Cecco No. 42 Pennette, 1 Pound, 20 Per Case

De Cecco No. 42 Pennette delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Pasta salads: Toss chilled pennette with vegetables, olives, cheese, and vinaigrette for hearty pasta salads that hold up on buffets and in deli cases.
Baked pasta dishes: Layer with sauce, mozzarella, and fillings for baked pennette casseroles that feed a crowd from a single pan.
Sauced entrées: Pair with marinara, pesto, Alfredo, or meat ragù; the ridged surface and hollow center grip both thick and thin sauces effectively.
Soup and minestrone: Add pennette to Italian wedding soup, minestrone, or chicken broth for a satisfying, spoon-friendly pasta element.

Who Would Benefit

• Restaurant kitchens and Italian eateries needing a dependable, case-quantity dried pasta
• Caterers and event planners preparing baked pasta or pasta salad in bulk
• Home cooks who stock up on pantry staples and cook pasta several times a week
• Meal prep and batch-cooking households looking for consistent portion sizes
• Delis and salad bars offering ready-made pasta salads

Product Highlights

• Made from 100% premium durum wheat semolina for firm texture and high protein content
• Bronze-die extruded for a rough surface that grips sauce better than smooth pasta
• Slowly dried at low temperature to preserve the wheat’s natural flavor and cooking performance
• Ridged pennette shape with a hollow center ideal for trapping sauce inside and outside each piece
• 1-pound boxes individually sealed for freshness and easy portion control
• 20-box case provides cost-effective volume for foodservice or well-stocked home pantries
• Produced in Italy by De Cecco, a family-owned company with over 135 years of pasta-making experience

Preparation & Use

Bring 4 to 6 quarts of salted water to a rolling boil per pound of pennette. Add the pasta and stir occasionally to prevent sticking. Cook 9 to 11 minutes for al dente, or 11 to 13 minutes for a softer texture. Drain immediately and toss with sauce; do not rinse, as the residual starch helps sauce adhere. For baked dishes, undercook by 2 minutes, then finish in the oven with sauce and cheese.

Common Applications

Pennette’s compact, ridged shape makes it a workhorse across menu categories. Use it as the base for penne alla vodka or arrabbiata on dinner menus, fold it into cold pasta salads for catering spreads, or bake it into cheesy casseroles for family-style service. The small tube size also suits buffet and cafeteria settings where diners serve themselves, since the pieces are easy to portion and eat without long strands to manage.