Italian Pasta Rankings Reveal Penne as a Top Choice
In December 2023, La Cucina Italiana magazine, utilizing data from Unione Italiana Food, ranked the most popular pasta shapes in Italy. This analysis, based on NielsenIQ market research, identified the top five shapes from over 500 options, highlighting regional preferences across the country.
Spaghetti claimed the number one spot, with penne securing second place. Together, these two shapes, including variations like spaghettini, spaghettoni, and both ridged and smooth penne, accounted for a staggering 78% of all pasta sold in Italy in 2023.
Regional Variations in Pasta Preferences
The rankings showed distinct regional differences:
- In the north-west and north-east, fusilli, short pasta, and mixed pasta for broth or minestra were favored.
- Central Italy preferred short pasta, fusilli, and rigatoni.
- The south leaned towards mixed pasta for broth or minestra, short pasta, and tortiglioni.
It's worth noting that the category of short pasta encompasses eight shapes, including conchiglie, farfalle, mezze maniche, orecchiette, pasta mista, penne, paccheri, and trofie, adding complexity to these regional trends.
Inspired by Alpine Cuisine: A Hearty Penne Recipe
This article features a recipe for penne with potatoes, cabbage, butter, and cheese, drawing inspiration from the alpine classic, pizzoccheri della Valtellina. Originating from the Valtellina valley, this traditional dish combines buckwheat flour pasta with greens, diced potatoes, butter, and cheeses like cesena and parmesan, baked to perfection.
The method involves boiling pasta and potatoes together, adding cabbage later to achieve a soft, clinging texture. Melted butter, cheese, and pasta starch act as a cohesive, starchy adhesive that brings all elements together harmoniously.
Recipe: High-Ranking Penne with Potatoes, Cabbage, Butter, and Cheese
Serves 4
Ingredients:
- Salt and black pepper
- 400-500g penne, fusilli, radiatori, or other short pasta
- 2 medium-sized potatoes, peeled and cut into 5mm cubes
- ½ small savoy cabbage, sliced
- 75g butter
- 1 garlic clove, peeled and gently squashed (left whole)
- 4-6 tbsp grated parmesan or grana padano, plus extra to serve
- Red chilli flakes, to serve (optional)
Instructions:
- Bring a large pan of water to a boil, add salt, and stir. Add the pasta and potatoes, stir well, and set a timer for five minutes less than the pasta's cooking time.
- When the timer rings, add the cabbage, stir, and reset the timer for the remaining cooking time.
- While cooking, warm a large bowl by scooping out a ladleful of pasta water, swishing it around, and discarding it. In a small pan, slowly melt the butter with the squashed garlic clove.
- Pour the melted butter into the warm bowl, add the grated cheese and lots of black pepper.
- When the timer rings, use a sieve or slotted spoon to lift the pasta, potato, and cabbage out of the pan. Let excess water drip back, then add to the warmed bowl.
- Swish and jolt the bowl, stirring well. Add a little pasta cooking water if needed for loosening, and swish again. Serve immediately with extra grated cheese and red chilli flakes on the side.
This dish is best enjoyed fresh and offers excellent value, making it a weekly favorite for many households. It showcases how simple ingredients can create a comforting, special meal that resonates with Italian culinary traditions.
