Penne Alla Panna Recipes

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PENNE ALLA PANNA



Penne Alla Panna image

This is a very tasty and quick pasta meal. I got the recipe years ago when I was still at school and went home with one of my friends to have dinner at her house. Her family traveled to Tuscany every year and this was their version of a pasta dish they had eaten there. Serve with a side salad and some crusty bread. You can use any type of pasta really if you haven't got penne pasta, it's really nice with tortellini as well.

Provided by -Sylvie-

Categories     Penne

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

400 g penne pasta, cooked
250 -400 ml cream
200 g cooked ham or 200 g prosciutto, finely sliced and cut into small pieces
1/2-1 teaspoon cayenne pepper
1/2-3/4 cup parmesan cheese
1 1/2 tablespoons vodka (optional)
1 teaspoon olive oil

Steps:

  • Heat the oil in a skillet.
  • On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
  • Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
  • Add the cayenne pepper and stir in the parmesan.
  • If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
  • Stir in the pasta and serve straight away.

PENNE ALLA VODKA



Penne alla Vodka image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound penne
3 cloves garlic, minced
1 whole medium onion, chopped finely
3 tablespoons butter
2 tablespoons olive oil
1 cup vodka
One 14-ounce can tomato puree or tomato sauce
1 cup heavy cream
1 generous pinch red pepper flakes, plus more if needed
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving

Steps:

  • Cook the pasta according to package directions.
  • Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

THMV: PENNE ALLA PANNA WITH HIDDEN VEG



THMV: Penne Alla Panna with Hidden Veg image

Penne Alla Panna has been my number one choice for pasta ever since I was a little girl, even now as an adult if I am feeling naughty I will order it and feel guilty later. I wanted to tackle creating a healthier version for The Healthy Mix V, by relying on predominantly water, chicken stock concentrate, and hidden veg-with a significantly reduced amount of cream. I highly recommend making the chicken stock concentrate ahead of time for this dish, [...]

Provided by Skinnymixers

Categories     Dinner

Number Of Ingredients 8

zucchini
chicken stock concentrate
onion powder
garlic powder
durum wheat penne lisce ((small penne))
Swiss brown mushrooms
cream or light coconut cream
sliced smoked ham

Steps:

  • This recipe is exclusive to The Healthy Mix V - shop.skinnymixers.com

PENNE A LA CARBONARA



Penne a la Carbonara image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

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 NORMA



Penne alla Norma image

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

1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

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 ALLA VODKA PASTA RECIPE BY TASTY



Penne Alla Vodka Pasta Recipe by Tasty image

Here's what you need: olive oil, onion, ground beef, salt, pepper, crushed tomato, vodka, red chili flake, heavy cream, penne pasta, fresh parsley, Parmesan

Provided by Tasty

Categories     Dinner

Yield 3 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
1 lb ground beef
1 teaspoon salt
1 teaspoon pepper
28 oz crushed tomato, 1 can
½ cup vodka
½ teaspoon red chili flake
½ cup heavy cream
4 cups penne pasta
fresh parsley, to garnish
½ cup Parmesan, to garnish

Steps:

  • Heat oil in a large pot over high heat. Cook onion until translucent.
  • Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
  • Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
  • Add cream, stirring until evenly incorporated.
  • Stir in pasta until evenly coated.
  • Serve with parsley and parmesan.
  • Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
  • Enjoy!

Nutrition Facts : Calories 1718 calories, Carbohydrate 194 grams, Fat 60 grams, Fiber 13 grams, Protein 81 grams, Sugar 22 grams

PENNE ALLA PANNA



PENNE ALLA PANNA image

BEAUTIFUL CREAMY AND RICH. A LITTLE ON THE NAUGHTY SIDE BUT HEY WE CAN TREAT OURSELVES EVERY NOW AND THEN CANT WE?

Categories     Beef/Pork     Cookout     Cookout Beef/Pork     Italian     Italian Beef/Pork     Sugar Free     Sugar Free Beef/Pork     Dinner     Beef/Pork Dinner

Yield 7

Number Of Ingredients 1

PASTA, BACON, BROCCOLI, CREAM THICKENED, GARLIC, ONION, SALT

Steps:

  • BOIL PASTA (YOU CAN USE ANY TYPE BUT PENNE IS GOOD) AND CHOP UP BACON TO SMALL PIECES AND ONION CHOPPED ALSO. CHOP UP THE GARLIC AND THE BROCCOLI. (CAN ALSO SUBSTITUTE FOR MUSHROOMS) INTO SMALL PIECES AND FRY THEM ALTOGETHER. POUR IN THE CREAM AND STIR UNTIL COOKED. YOU CAN ADD SOME FLOUR FOR THICKENING THE SAUCE IF YOU WISH. POUR OVER THE PASTA IN THE POT AND STIR IT ALL UP SO ALL THE PASTA IS COVERED WITH THE CREAMY SAUCE. BON APPETITE!

Nutrition Facts : Nutritional Info Servings Per Recipe 7 Amount Per Serving Calories

PENNE RUSTICA



Penne Rustica image

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

1 pound penne pasta
½ pound cooked small shrimp
½ cup chopped prosciutto
2 teaspoons olive oil, or to taste
2 (5 ounce) skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
3 tablespoons butter
2 tablespoons minced garlic
3 tablespoons Marsala wine
2 cups heavy cream
1 cup grated Parmesan cheese
½ cup milk
½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon brown mustard
2 teaspoons minced fresh rosemary
½ teaspoon minced fresh thyme
½ teaspoon salt
¼ teaspoon cayenne pepper
3 tablespoons grated Parmesan cheese
1 ½ teaspoons paprika

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

EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)



Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna) image

Make and share this Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Brunch

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb rigatoni pasta (uncooked)
1/2 cup whipping cream
3 tablespoons butter
1 cup freshly grated parmigiano-reggiano cheese
salt and pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
  • Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
  • Season with salt and pepper.
  • Transfer to a bowl and serve.

Nutrition Facts : Calories 699.8, Fat 30.2, SaturatedFat 17.1, Cholesterol 173.8, Sodium 435.8, Carbohydrate 82.8, Fiber 3.8, Sugar 2.2, Protein 24.4

PENNE ALLA NORMA



Penne alla Norma image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

3 Italian eggplants
4 large ripe tomatoes
1 small onion, chopped
2 cloves garlic, minced
1/3 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/2 cup snipped fresh basil leaves
1 pound penne
Freshly grated ricotta salata, passed separately at the table

Steps:

  • Char the eggplants and the tomatoes over the coals of a grill. Skin and chop them, discarding the tomato seeds.
  • Soften the onion with the garlic in the olive oil. Add the eggplant and the tomatoes and simmer them gently over low heat for about 20 minutes. Season to taste with salt and pepper and then stir in the basil leaves.
  • Meanwhile, bring six quarts of water to a roiling boil. Add the penne and cook until the pasta is al dente. Drain and put the penne in a serving bowl with the remaining tablespoon of olive oil. Toss and add the sauce, mix well and sprinkle with basil leaves. Pass the ricotta salata separately at the table.

PENNE ALLA VODKA



Penne alla Vodka image

This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. -Cara Langer, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) penne pasta
3 tablespoons butter
2 garlic cloves, minced
4 ounces thinly sliced prosciutto, cut into strips
1 can (28 ounces) whole plum tomatoes, drained and chopped
1/4 cup vodka
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.

Nutrition Facts : Calories 504 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 966mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

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Top Asked Questions

How do you cook alla panna pasta?
Cook pasta according to package directions. Divide pasta into four servings and pour warm sauce on top. Note: By adding 1 cup of Parmigiano-Reggiano cheese to step 3, above, you will have an Alfredo sauce. Alla panna simply means "with cream sauce" in Italian. This cream sauce can be likened to a French béchamel except no flour is used.
What is the recipe for alla panna sauce?
Ingredients for Alla Panna Sauce Recipe. Yield: 2 cups (enough for 4 servings with pasta) 8 ounces butter. 4 minced garlic cloves or chopped shallots (optional) 2 cups heavy cream. 1 tablespoon chopped fresh Italian parsley (optional) 1 tablespoon chopped fresh basil (optional) Salt and pepper to taste.
How do you cook penne pasta?
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.
What is tortellini alla panna?
Tortellini alla Panna is a luxuriously creamy pasta dish made with cream, butter, and parmesan cheese sauce, fresh herbs, stuffed tortellini, frozen peas, and sliced prosciutto. This entire pasta with cream dish comes together in less than 30 minutes and is loved by everyone!

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