Patrick Oconnell
Penne pasta is a versatile dish that can be paired with a variety of cheeses to create delicious and comforting meals. From baked dishes with crunchy, buttery crusts to simple recipes with olive oil and herbs, penne is a popular choice for cheese-based pasta dishes. So, which cheese pairs best with penne? This may depend on personal preference, but some popular options include mozzarella, parmesan, cheddar, and even a mix of multiple cheeses.
| Characteristics | Values |
|---|---|
| Cheese Combinations | Mozzarella, Parmesan, Cheddar, Gruyere, Fontina, Pecorino Romano, and more |
| Texture | Gooey, creamy, thick, saucy, crunchy, crispy |
| Taste | Tangy, nutty, salty, buttery, zesty |
| Seasonings | Basil, parsley, oregano, thyme, nutmeg, cayenne, pepper, red pepper flakes, mustard |
| Meat | Beef, Italian sausage, ground turkey, grilled chicken, shrimp |
| Other Ingredients | Breadcrumbs, onions, carrots, bell peppers, garlic, tomatoes, wine, milk, olive oil |
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What You'll Learn
Mozzarella, Parmesan, cheddar, and Gruyere
Mozzarella is a popular choice for baked penne pasta. Its creamy texture and excellent melting properties make it ideal for creating a bubbly, cheesy dish. To make baked penne pasta with mozzarella, simply combine dry penne pasta with a red sauce, water, and mozzarella in a baking dish. Bake it covered for 30 minutes, then add fresh mozzarella on top and bake for another 30 minutes. Finally, remove the cover and bake for an additional 10 minutes or until the cheese is browned and bubbly. This dish is perfect for busy cooks as it requires minimal preparation and only one dish.
Parmesan is another fantastic option for penne pasta, especially when paired with a creamy sauce. Its salty, nutty flavour adds depth and allure to the dish. To make penne with prosciutto Parmesan cream sauce, cook the penne according to the package instructions. In a separate saucepan, melt butter, add prosciutto, and cook until browned. Then, add heavy cream and cook over low heat until thickened. Toss the cooked penne with the cream sauce, stir in grated Parmesan, and serve immediately. This recipe is quick, taking less than 20 minutes, and can be garnished with fresh herbs for added flavour.
Cheddar is a versatile cheese that can be used in penne pasta dishes as well. It pairs well with meat sauces and adds a sharp, creamy flavour. To make a one-skillet cheesy penne with cheddar, start by browning beef with onions, carrots, bell pepper, and garlic. Then, add crushed tomatoes, fire-roasted tomatoes, tomato paste, and Italian seasonings, and simmer for 10 minutes. Stir in water and penne pasta, and cook until the pasta is al dente. Finally, stir in cream, cheddar, and Parmesan, and top with mozzarella. Broil until the cheese is melted and golden. This dish is not only delicious but also convenient, as it can be made in just one skillet.
Gruyere is a full-bodied, nuanced Swiss cheese that can take your penne pasta to the next level. It has a rich complexion of flavours that is difficult to substitute. To make a creamy lemon Gruyere pasta, heat olive oil in a pan, add butter, and allow it to melt and foam. Add garlic and cook, followed by lemon zest, stirring often. Add grated Gruyere cheese and stir to combine. Combine the cooked penne pasta with the sauce, adding parsley and lemon zest to taste. This dish is simple, yet full of flavour, and can be on your table in just 20 minutes.
Each of these cheeses offers a unique twist to the classic penne pasta, providing endless possibilities for creating delicious and satisfying meals.
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Fontina, Pecorino Romano, cheddar, and Gruyere
Fontina is a semi-soft, traditional Italian cheese with a mild, buttery, and nutty flavour. It is made from cow's milk and is aged for around three months to develop its characteristic sweet, nutty, buttery, and mildly pungent flavour. Its smooth, creamy texture and mild flavour make it a great choice for a simple, kid-friendly pasta dish. To make a creamy fontina cheese pasta, cook the pasta al dente and toss it with some melted butter and shredded fontina cheese. You can also add steamed vegetables, such as peas or asparagus, or meat such as chicken or bacon, to make it a heartier meal.
Pecorino Romano is a type of sheep's milk cheese with a strong, salty flavour. It is a key ingredient in the classic Roman pasta dish, Cacio e Pepe, where it is combined with olive oil, butter, black pepper, and grated over spaghetti. The cheese is finely grated to help it incorporate smoothly into the dish, creating a creamy, emulsified sauce that coats each strand of pasta.
Cheddar cheese is a popular variety that can be used in a variety of dishes, including pasta. While there are no specific recipes for penne pasta with cheddar cheese, its versatility and strong flavour can enhance the dish.
Gruyere is a type of Swiss cheese with a slightly sweet and nutty flavour. It is often used in recipes that call for a strong, distinctive cheese flavour. Gruyere is a good substitute for Fontina and can be used in a similar manner to create a creamy pasta sauce. It pairs well with chicken and vegetables, such as peas, in a penne pasta dish.
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Parmesan and pistachios
For a creamy, cheesy, and lemony pistachio sauce, prepare a basic white sauce by heating butter in a saucepan and adding flour to create a roux. Whisk in milk until the sauce thickens, then stir in grated Parmesan cheese, salt, and pepper to taste. Separately, sauté pistachio nuts in butter for a few minutes, then pulse them in a food processor until finely minced. Add the pistachios to the white sauce, along with lemon juice, and mix well. Finally, toss the cooked penne pasta with the pistachio sauce and serve with a generous sprinkle of Parmesan cheese on top.
For a gluten-free and vegan option, try making a pistachio pesto. In a blender or food processor, combine basil, garlic, lemon juice, olive oil, pistachios, and Parmesan cheese. Blend until smooth, adding extra olive oil if needed to achieve the desired consistency. Cook the penne pasta according to the package instructions, drain it, and then toss it with the desired amount of pesto. Serve the pasta hot or cold, garnished with chopped pistachios, ground black pepper, and additional Parmesan cheese.
The salty and nutty flavour of Parmesan cheese complements the sweetness and meatiness of pistachios, creating a unique and delightful flavour profile. Whether you choose a creamy sauce or a vibrant pesto, the combination of Parmesan and pistachios with penne pasta is sure to impress.
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Mozzarella, Parmesan, and basil pesto
Preparing this meal is relatively straightforward. Start by boiling the penne pasta. While the pasta is cooking, prepare the basil pesto in a food processor or blender. You can add extra virgin olive oil, spinach, garlic, and lemon juice to enhance the flavour and nutritional value of the pesto.
Once the pasta is ready, drain it and return it to the pot or a large bowl. Add the basil pesto, halved cherry tomatoes, and fresh mozzarella perline (small pearl-sized balls). If you prefer larger chunks of mozzarella, you can cut them to your desired size. Toss everything together gently, adding a little pasta water or extra olive oil to create a smooth and even coating.
For an extra cheesy touch, sprinkle grated Parmesan cheese on top of the pasta just before serving. This combination of mozzarella, Parmesan, and basil pesto with penne pasta is sure to be a crowd-pleaser, offering a delightful blend of flavours and textures.
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Cheeses to avoid
When it comes to choosing the best cheese to pair with penne pasta, there are a few options that should be avoided. While personal preference plays a role in the cheeses one might select, there are some cheeses that are less suited to the shape and texture of penne.
Fresh cheeses with high moisture content, such as burrata, are best avoided. These types of cheeses can make the pasta soggy and dilute the flavour of the dish. Similarly, soft cheeses like chèvre or cream cheese are not ideal. Their creamy texture can make the dish overly rich and heavy, masking the delicate flavour of the pasta.
Strongly flavoured cheeses can also be overpowering when paired with penne. Blue cheeses, such as gorgonzola or stilton, have a pungent aroma and assertive taste that can dominate the dish. While these cheeses can be used in small quantities to add a flavour boost, using them as the primary cheese in a penne pasta dish is not recommended.
Smoked cheeses are another type of cheese that may not complement penne pasta well. Smoked cheeses have a distinct flavour that can sometimes overwhelm the more subtle taste of the pasta. They can also affect the appearance of the dish, making it less visually appealing.
When crafting the perfect penne pasta dish, it's crucial to consider the balance of flavours and textures. By avoiding overly moist, rich, pungent, or smoky cheeses, you can create a more harmonious and appealing culinary experience.
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Frequently asked questions
Fontina, Pecorino Romano, Cheddar, Gruyere, and Mozzarella are all good options for a penne pasta bake.
A combination of Fontina, Pecorino Romano, Cheddar, and Gruyere cheeses with buttered breadcrumbs and onions creates a delicious vegetarian penne pasta bake.
Parmesan cheese is a great choice for a simple yet tasty penne pasta dish. Dress the pasta in olive oil, ground black pepper, and grated Parmesan for a quick and easy meal.
For a summery penne pasta dish, combine mozzarella, Parmesan, cherry tomatoes, basil, and a balsamic glaze.
For a hearty meat sauce to go with penne pasta, a combination of mozzarella and Parmesan works well. Season with basil, parsley, oregano, salt, pepper, and red pepper flakes.
