What are your favorite recipes...using penne pasta?!
Pasta with Roasted Bell Peppers and Basil
1 pound Penne or other short pasta
1 Tablespoon olive oil
2 cups chopped onion
? teaspoon crushed fennel seeds
2 cloves garlic, minced
1 (14 ? ounce) can whole tomatoes, un-drained and chopped
3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)
? tsp salt
? tsp freshly ground pepper
? cup thinly sliced fresh basil
? cup fresh ground Parmesan cheese (or more to taste)
? Cook pasta per package instructions and drain. Keep warm.
? Heat oil in a large non-stick skillet over medium low heat. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender.
? Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
? Meanwhile, cut roasted peppers into Julienne strips. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes.
? Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table.
In case you don’t know how to roast bell peppers:
? Halve, seed and remove the membranes and stems from the bell peppers
? Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet
? Place under broiler for 10-15 minutes, watching very closely
? When skin is mostly black, remove to a paper bag and refrigerate
? After cooling 15 minutes or so, remove and discard the blackened skin
Answers: My ex-wife, who hated to compliment my cooking, said this was the best pasta dish she had ever eaten (we got divorced anyway.. lol)
Pasta with Roasted Bell Peppers and Basil
1 pound Penne or other short pasta
1 Tablespoon olive oil
2 cups chopped onion
? teaspoon crushed fennel seeds
2 cloves garlic, minced
1 (14 ? ounce) can whole tomatoes, un-drained and chopped
3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)
? tsp salt
? tsp freshly ground pepper
? cup thinly sliced fresh basil
? cup fresh ground Parmesan cheese (or more to taste)
? Cook pasta per package instructions and drain. Keep warm.
? Heat oil in a large non-stick skillet over medium low heat. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender.
? Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
? Meanwhile, cut roasted peppers into Julienne strips. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes.
? Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table.
In case you don’t know how to roast bell peppers:
? Halve, seed and remove the membranes and stems from the bell peppers
? Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet
? Place under broiler for 10-15 minutes, watching very closely
? When skin is mostly black, remove to a paper bag and refrigerate
? After cooling 15 minutes or so, remove and discard the blackened skin
grill up some chicken, make some rosa sauce and sautee some mushrooms and mix it together....
Ziti comes out way better using penne, especially the ridged kind.
i like alfredo sauce over penne
I cook the pasta. In a separate pan I fry some shrimp (or chicken) and garlic, add some white wine, reduce, add lemon juice, fresh parsley, hand full of arugula and add pasta to it. Yum! Nice and light.
My favorite is Fra Diablo. Seafood and a spicey red sauce
topped with fresh parm and feta.
Mushrooms,Red Sauce,Parmersian Cheese no pasta dish is nothing with out it.
ITALIAN SAUSAGE, PASTA & BROCCOLI
5 tbsp. olive oil
4 cloves garlic, slivered
12 oz. Penne pasta
3/4 tsp. salt
Pepper to taste
4 c. broccoli, cut up
1 lb. sweet Italian sausage
1/4 c. Parmesan cheese
1/2 tsp. fennel seeds (opt.)
Heat 1 tablespoon oil in large skillet. Add garlic, saute until golden and crisp (a couple of minutes). Remove garlic with slotted spoon, set aside. Remove sausage from casing, crumble and cook in skillet until brown (3 to 4 minutes), cover and simmer about 10 minutes. Remove meat with slotted spoon, set aside, save fat.
Bring large pot of water to boil. Add broccoli, blanch for 3 minutes. Remove with slotted spoon, rinse with cold water, set aside, save liquid.
Bring broccoli cooking liquid to boil again and add Penne and cook until tender. Drain, reserve 1/2 cup of cooking liquid. Keep Penne warm in covered bowl.
In large saucepan heat sausage, broccoli, reserved 1/2 cup of liquid remaining 4 tablespoons olive oil, 2 tablespoons fat.
Mix pasta with above. Add Parmesan cheese and fennel seed (if desired), sprinkle with sauteed garlic (optional), salt and pepper to taste.
Prepare penne as directed...while that is cooking...in a fry pan, quickly saute;
1/2 tsp. chopped garlic in 1 tbsp olive oil.....add:
1 can chopped/diced or whole baby clams ( your choice)...add small can/jar diced tomatoes (plain or flavored)
3 jumbo stuffed green olives (feta, ricotta, or gorgonzola stuffed) sliced (can find on salad bar or olive bar in market)
season to taste with sprinkled rosemary, basil, parsley (all or whatever you prefer)
Drain penne rinse quickly with warm water...drizzle 1/2 stick melted butter or 1/4 cup olive oil, grate fresh pepper over the penne, add grated parmesan, romano or my preference is asiago cheese.....(yummy)
toss lightly...add tomato/clam mixture to top and toss again.
Squeeze and drizzle the juice from a lemon over all.....
Serve with extra grated cheese at the table...walla, magic.....
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
Penne W/garlic Sauce
1 lb Penette pasta
1 ts Salt
1 ts Olive oil
2 tb Garlic clove minced
4 Bacon strips
6 md Garlic clove
3 md Tomato raw, 1 medium
1/2 c Wine table, white
1 1/2 c Cream, heavy whipping
1/2 c Parmesan grated
1/2 ts Basil
Instructions:
The 6 cloves of garlic is really a head of garlic. Slice the top off
place in an oven pan and drizzle olive oil over it. Roast about 3/4
hour in a 250 oven. Cook the penne per
instructions, leave a little al dente. Rinse and coat with olive oil
to prevent sticking together. Sauce: In a skillet over high heat add
olive oil and finely chopped bacon. Cook until golden add the roasted
head of garlic by squeezing the soft garlic into the pan. Cook for
awhile to reduce then add white wine. Stirring occasionally continue
to reduce. Add the cream, tomato and basil continue to reduce. Slowly
stir in the grated parmesan and blend into smooth sauce. When
reduction is complete add the penne and cook to heat it through