Full Of Veggies Italian Chili With Penne Pasta Recipes

PENNE PASTA WITH VEGETABLES

Steps:

• Cook pasta according to package instructions.
• Add broccoli for the last 2 minutes of cooking pasta.
• Drain well and transfer to a large bowl.
• Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
• Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
• Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
• Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
• Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
• When done, add cooked mixture to pasta/broccoli and toss to coat well.
• Season to taste with salt and pepper.
• Sprinkle with parmesan cheese.
• Serve immediately.

ITALIAN STYLE CHILI

Steps:

• Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
• Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.

PENNE WITH RAGOûT OF CHILI-RUBBED SHORT RIBS

Steps:

• Preheat oven to 275°F.
• In a heavy casserole just large enough to hold short ribs in one layer spread tomato slices evenly.
• In a small bowl stir together garlic paste, oil, chili powder, and cumin and spread evenly on short ribs. Arrange short ribs on tomatoes and roast in middle of oven, covered tightly, 3 1/2 hours, basting once or twice after 1 hour. (Meat will give off juices as it cooks.) Transfer short ribs to a cutting board. Discard bones and gristle and chop meat. Chill meat, covered.
• Force tomato mixture through a food mill fitted with fine disk into a bowl. Chill tomato sauce, covered, at least 1 hour or up to 24 hours, and skim fat.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• Transfer tomato sauce to a saucepan and stir in meat, olives, Worcestershire sauce, and salt and pepper to taste. Bring sauce to a simmer and keep warm.
• While sauce is heating, add pasta to boiling water and boil until al dente. Drain pasta in a colander and transfer to a large bowl. Pour sauce over pasta and stir together. Add parsley and Parmesan and toss to combine.

TURKEY CHILI WITH PENNE

Steps:

• In a Dutch oven, cook turkey in oil over medium heat until no longer pink. Stir in the celery, carrots, onion, pepper and wine; cook until vegetables are tender., Stir in the tomatoes, tomato sauce, chilies, chili powder and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until thickened., Meanwhile, cook pasta according to package directions. Stir beans into chili; heat through. Drain pasta; spoon 1/2 cup into each serving bowl. Spoon chili over pasta; top with cheese.

BAKED PENNE WITH GREEN CHILES

Steps:

• Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
• When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
• Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
• Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
• Make Ahead
• Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
• Staggered
• Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.

FULL OF VEGGIES ITALIAN CHILI WITH PENNE PASTA

Steps:

• Sauté the first 3 ingredients in the hot oil in a large stock pot over medium-high heat for 5 minutes or until tender. Stir in beef that has been browned. Add the remaining ingredients except the pasta. Bring to boil; reduce heat, simmer uncovered stirring often for 30 minutes.
• While the chili is cooking, cook the pasta according to the directions on the box; drain. Serve this chili over the penne pasta. Sprinkle with parmesan cheese if desired (remove the bay leaves before serving).