PENNE RUSSO A LA VODKA
A super quick and tantalizing tomato based recipe that knocks the socks off your friends at a dinner party.
Provided by MARIANNER
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.
Nutrition Facts : Calories 866.4 calories, Carbohydrate 93.8 g, Cholesterol 111.6 mg, Fat 36.4 g, Fiber 6.3 g, Protein 28.6 g, SaturatedFat 19.7 g, Sodium 929.7 mg, Sugar 9.4 g
PENNE A LA CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
PENNE ALLA BETSY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
- Begin by peeling and deveining the shrimp and rinsing them under cold water.
- In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
- In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
- And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
- Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
- Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread - and more wine.
PENNE ALL'ARRABBIATA
This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It's basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.
Provided by The New York Times
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
- Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
- Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
- Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 6 grams
PENNE ALLA NORMA
This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
- Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
- Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
- Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
- Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.
Nutrition Facts : Calories 481 g, Fat 14 g, Protein 15 g
PENNE RUSSO A LA VODKA WITH BASIL CREAM SAUCE
This receipe was adapted from Marianne. It is a rich dinner, elegant enough to be served at a dinner party. I serve it with an individual anti-pasta salad as a first course and crusty french bread.
Provided by An American in Spain
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
- Heat oil in large skillet or wok over medium heat.
- Saute garlic, prosciutto, and red pepper flakes for 1 minute.
- Stir in tomatoes and tomato paste and cook for 3 minutes.
- Stir in vodka and cream and simmer for 15 minutes.
- Stir in Parmesan and chopped basil.
- Add pasta and toss until evenly coated.
- Serve with additional Parmesan cheese if desired.
Nutrition Facts : Calories 874.4, Fat 33.2, SaturatedFat 18.6, Cholesterol 103.5, Sodium 482.8, Carbohydrate 103.5, Fiber 15.6, Sugar 6.6, Protein 21.8
PENNE A LA RUSSE
Make and share this Penne A La Russe recipe from Food.com.
Provided by Steven L.
Categories Penne
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil and cook penne for 20 minutes or until done to your taste.
- Melt butter in a medium saucepan adding crushed peppers.
- Cook for 1-2 minutes over medium heat.
- Add vodka and simmer for 1-2 minutes.
- Add tomato sauce and mix thoroughly.
- Add cream slowly being careful not to curdle it.
- Bring sauce to a simmer slowly.
- Drain pasta and add sauce mixing thoroughly.
- Add Parmesan cheese and mix well.
- Serve immediately.
Nutrition Facts : Calories 425.5, Fat 37.1, SaturatedFat 23.2, Cholesterol 123, Sodium 295.8, Carbohydrate 2.2, Sugar 0.2, Protein 6.2
PENNE RUSTICA
A delicious pasta dish very similar to what you will get in Macaroni Grill®!
Provided by Star40852
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
- Preheat the oven to 500 degrees F (260 degrees C).
- Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
- Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
- Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g
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