A type of short pasta, the name penne comes from the Italian word penna (meaning "quill" or "pen"). Unlike macaroni, its ends are cut at a 30-degree angle, resembling a pen tip, and it is about 4–5 centimeters in length. There are several varieties, including the commonly seen Penne Rigate (with ridges) and Penne Lisce (smooth), as well as larger-sized Pennoni, smaller Pennine, and shorter Mezze Penne. Penne pairs well with tomato sauce or ragù (meat sauce) and, when served cold, complements Oriental dressings. Among penne-based pasta dishes, the spicy tomato-sauce Penne all'Arrabbiata is particularly famous. Penne is also used in dishes like Timballo, a baked pasta casserole. Due to its small surface area, penne tends to have one of the longest cooking times among pasta types. However, its large tubular structure allows sauces to cling well, making it ideal for those who enjoy pasta with abundant sauce. It works well with both hot and cold sauces, making it suitable for cold pasta salads.