Kellies Simple Penne With Pepperoni And Cheese Recipes

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CHEESY PENNE



Cheesy Penne image

Provided by Claire Robinson

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 7

4 cups fresh penne pasta
1/2 cup milk
2 teaspoons Dijon mustard
3/4 cup heavy cream
4 ounces aged English white Cheddar, grated
Kosher salt
Fresh finely ground black peppercorns

Steps:

  • Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
  • Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

SPICY PEPPER PENNE



Spicy Pepper Penne image

Candace Greene of Columbiana, Ohio sure knows how to bring a bit of Sicily to the supper table! Let her zesty combination of pepperoni, pasta and peppers add a little kick to your dinner lineup.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) penne pasta
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1/2 cup pepperoncini
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
3-1/2 cups boiling water
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Nutrition Facts :

PEPPERONI PENNE



Pepperoni Penne image

Make and share this Pepperoni Penne recipe from Food.com.

Provided by Melba Sundevil

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 lb penne rigate
1/2 lb pepperoni (Sliced or stick)
2 garlic cloves, minced
1 lb roma tomato, seeded (about 2)
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons parsley, chopped
2 tablespoons parmesan cheese

Steps:

  • Cook penne until al dente, about 13 minutes.
  • Cut pepperoni into smaller pieces, saute pepperoni in medium pan until golden. Discard all but 3 tbsp of grease.
  • Stir in garlic, cook for 30 seconds.
  • Add tomatoes and cook for 5 minutes.
  • Reduce heat to low, stir in cream, salt and pepper.
  • Drain pasta, toss with pepperoni mixture, finish off with the parsley and parmesan cheese.

Nutrition Facts : Calories 730, Fat 36.4, SaturatedFat 16.9, Cholesterol 107.9, Sodium 1366, Carbohydrate 73.6, Fiber 5.1, Sugar 5.1, Protein 26.3

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