Although it comes in a variety of different diameters, and can be ridged or smooth, penne is best with coarse-textured but
loose sauces, or sauces with chunky bits about the same size as the penne (so every bite delivers both). Ridged penne (actually
any ridged pasta) is also good with melted cheese, which tends to coat and cling in a most delicious way.
All’Amatriciana, which indicates the recipe hails from the Amatriciana area of Italy, is a rich and spicy tomato sauce. Traditionally, it’s made with guanciale, a part of the pig jowl that’s considered a delicacy. We’ve simplified things by using pancetta or bacon.
Recipe: Penne All'Amatriciana