Barilla Al Bronzo®, our new imported, bronze die pasta from Italy is officially in market for foodservice! This month we look at the backstory of two of the most popular pasta shapes in the world, and what chefs are doing with them.
Spaghetti means “little strings,” an apt name for this simple but overwhelmingly popular shape – it’s #1 in menu incidence among all pastas and #1 in consumer popularity with an 86% love/like score according to Datassential. While pairings with red sauce and meatballs are the most common, there’s almost no limit to what chefs can do with this versatile shape.
Penne, whose name derives from the “quill pen” it resembles is one of the most popular pasta shapes in the world. The simple tubular shape with angled ends is found just about everywhere, and in an array of sizes - there’s mini penne, mezze (or half-size) penne, and penne lisce (leash-ay) or smooth penne, vs. the ridged or penne rigate. Why is it so popular? The shape is easy to make, holds sauces well, and is durable under intense foodservice conditions.
Here are a few of our favorite recipes with these shapes from our chef friends:
Barilla Al Bronzo® Spaghetti with Clams “Bongo" Chef Roy Villacrusis riffs on classic spaghetti alla vongole (“bongo” in Japanese) with a Japanese “itameshi” treatment.
Al Bronzo® Spaghetti alla Zozonna Chef Michael Boyer serves up his take on the viral, indulgent mashup of classic roman carbonara and amatriciana.
Al Bronzo® Penne Rigate with Sardines and Calabrian Chile Journey to Sicily with Chef Eric Bartholomew and his version of Pasta con le Sarde, a dish with centuries of history behind it.
Al Bronzo® Penne Alla Vodka One of the hottest flavor trends is vodka sauce, and this is the dish that started it all. Simple, classic, spicy.
