10 Minute Penne With Caponata Sauce Recipes

10-MINUTE PENNE WITH CAPONATA SAUCE

Steps:

• 1. Heat oil in large, heavy skillet over moderately high heat for 2 minutes. Add scallions, stir-fry mix, and garlic; reduce heat to moderate and cook, stirring, until scallions are limp and excess pepper juices evaporate, 3 to 5 minutes.
• 2. Add caponata and broth and simmer uncovered, stirring often, just until flavors mingle, about 5 minutes.
• 3. Mix in basil, parsley, and salt and papper to taste. Add penne and toss lightly to coat with sauce, sprinkle with grated cheese, and serve with additional grated Parmesan.
• Variation:
• Penne with Salsa and Cilantro
• Prepare as directed, substituting 2 cups milk, medium or hot salsa for caponata, beef broth for chicken, and coarsely chopped cilantro for basil, and toss in 1/3 cup crisp bacon crumbles along with pasta.
• Tips:
• Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.

CAPONATA PASTA

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
• Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
• Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

PENNE WITH VODKA SAUCE & CAPICOLA

Steps:

• Bring a large pot of water to a boil.
• Cook penne until just tender, 12 minutes or according to package directions.
• Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes.
• Drain on a paper towel.
• Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute.
• Increase heat to high; add vodka and bring to a boil.
• Boil until reduced by about half, about 2 minutes.
• Stir in tomatoes, half-and-half, Worcestershire sauce and crushed red pepper to taste; reduce to a simmer and cook until thickened, about 10 minutes.
• Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.

CHEF JOHN'S PENNE WITH VODKA SAUCE

Steps:

• Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons.
• Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
• Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan cheese.