Penne Di Bosco Recipes

PENNE PECORINO

Penne Pecorino image

Provided by Ree Drummond : Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 5

Ingredients

2 large yellow onions, halved and thinly sliced
12 ounces penne pasta
1 1/2 cups grated Pecorino Romano cheese
Salted butter
Kosher salt and freshly ground black pepper

Steps:

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
Remove the pan from the heat and stir in the grated cheese until partially melted.
Top with freshly ground black pepper and serve immediately.

PENNE DI BOSCO

Penne di Bosco image

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 1/2 ounces dried porcini mushrooms (about 1 1/2 cups)
3 cups boiling water
1 pound penne or other tubular pasta
1/4 cup minced shallot
2 teaspoons minced garlic
1/2 pound fresh exotic mushrooms such as Portobello, trimmed and chopped
4 tablespoons unsalted butter
2 cups dry red wine
1 cup veal stock
1 cup heavy cream
1 cup freshly grated Parmesan (about 3 ounces)
1 tablespoon plus 1 teaspoon truffle oil

Steps:

In a small bowl soak porcini in 3 cups of boiling water 30 minutes. Remove porcini, squeeze out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender. Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half.
Cook pasta in boiling water until al dente.
While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes. Drain pasta in a colander and transfer to a large bowl. Add sauce, Parmesan, and truffle oil and toss well. Season pasta with salt and pepper to taste.

PENNE DI BOSCO

PENNE DI BOSCO image

Categories Pasta

Yield 8 people

Number Of Ingredients 12

Ingredients

1 1/2 ounces dried porcini mushrooms (about 1 1/2 cups)
3 cups boiling water
1 pound penne or other tubular pasta
1/4 cup minced shallot
2 teaspoons minced garlic
1/2 pound fresh exotic mushrooms such as Portobello, trimmed and chopped
4 tablespoons unsalted butter
2 cups dry red wine
1 cup veal stock
1 cup heavy cream
1 cup freshly grated Parmesan (about 3 ounces)
1 tablespoon plus 1 teaspoon truffle oil

Steps:

In a small bowl soak porcini in 3 cups of boiling water 30 minutes. Remove porcini, squeeze out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender. Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half. Cook pasta in boiling water until al dente. While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes. Drain pasta in a colander and transfer to a large bowl. Add sauce, Parmesan, and truffle oil and toss well. Season pasta with salt and pepper to taste. add your own note

PENNE WITH MUSHROOMS

Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories Main Dish Recipes Pasta

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

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