Mostaccioli, known in Italy as "Penne Lisce", are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri, and Sorrento. Penne are tube-shaped with angled ends cut to resemble a quill or pen point. Unlike Penne, which are ridged, Mostaccioli are smooth in texture.
Mostaccioli's smooth surface brings out the best in any kind of sauce, particularly light and fresh ones. They are designed for chunky tomato, meat, and cream sauces. They are also commonly used in baked dishes with tomato sauce and cheese.
Try Mostaccioli with fresh, light sauces – like olive oil or a simple fresh tomato sauce. Mostaccioli is also great for baked casserole dishes, known as pasta al forno which is delicious with cheese-based sauces.
01.Bring 4 - 6 quarts of water to a rolling boil, add salt to taste.
02.Add contents of package to boiling water. Stir gently.
03.Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 10 minutes. For more tender pasta, boil an additional 1 minute.
04.Remove from heat. Drain well.
05.Serve immediately with your favorite Barilla sauce.
Mostaccioli with Duck Sauce creata daAcademia Barilla