Penne Pasta Pizza Recipes

PIZZA PASTA PENNE

Steps:

• Pre-heat the pressure cooker using the BROWN setting.
• Add the olive oil to the cooker and brown the sausage. Remove the sausage and set aside. Add the onion, peppers and mushrooms, and cook for a few minutes to soften.
• Add the pepperoni, olives, oregano and pasta and stir well. Return the browned sausage to the pot, pour in the tomato sauce and water, season with salt and pepper, stir and lock the lid in place.
• Pressure cook on HIGH for 7 minutes.
• Release the pressure using the QUICK-RELEASE method and carefully remove the lid.
• Stir in the mozzarella and Parmesan cheeses and garnish with fresh parsley.

PENNE PASTA PIZZA

Steps:

• Combine three rolls together to form a ball. Repeat with remaining rolls. If using bread dough, cut into 4 equal pieces. Spray counter lightly with non-stick cooking spray. Flatten each ball or piece into a 7-8-inch circle. Place on large sprayed baking sheets. Cover with sprayed plastic wrap and allow to rise until double in size. Meanwhile, stir together the pasta, pasta sauce and ground beef in a large mixing bowl.
• When dough has risen, remove plastic wrap and press the middle of each dough circle down, leaving 1-inch all the way around the edges. Divide the pasta mixture equally between the circles and place in mounds in the center of each one where you have pressed it down. Top each one with 1/2 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Brush the bare 1-inch edge around each pizza with olive oil and sprinkle with garlic salt. Bake at 350ºF 20-25 minutes or until golden brown and the cheese is melted and browning. Serve hot.

PENNE PIZZA WITH MARINARA, FRESH MOZZARELLA, AND PARMESAN CHEESE

Steps:

• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you're using a baking stone or steel, switch the oven to Broil on high.
• Bring a pot of salted water to a boil, and cook the pasta to al dente according to the package directions (about 5 minutes). As soon as the pasta reaches al dente texture, drain it in a colander and rinse it under cold running water. Spread the pasta on a clean dish towel or a layer of paper towels and pat it dry.
• Transfer the pasta to a medium bowl, add the sauce, and toss well to coat the pasta.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Spoon the pesto onto the dough, and use a pastry brush to spread it all the way to the edges of the dough. Spread the pasta on top in an even layer, then scatter on the mozzarella and parmesan cheeses. Sprinkle with salt and pepper.
• Transfer the pizza to the oven and bake until the crust is golden and the cheese and pasta have browned in spots-8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
• Remove the pizza from the oven. Drizzle it generously with garlic-and-chile-infused olive oil, and sprinkle with salt, pepper, and the chopped fresh parsley. Slice and serve.

PENNE ALLA PUTTANESCA

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

PENNE ALLA PIZZAIOLA (PENNE PIZZA-STYLE)

Steps:

• Bring water to a boil. Add penne and cook approximately 3-4 min less then stated on the package.
• Without heating the oil first, put all ingredients: olive oil, garlic, tomato sauce, parsley, salt and pepper in a pan and cook for about 30min on medium heat.
• Drain the pasta and toss in a casserole dish.
• Add the cooked tomato sauce.
• Then the mozzarella cut into small pieces.
• Add some oregano on top.
• And finally a little bit of olive oil all over the pasta.
• Bake for about 5-10 minute in the oven (high heat) until the mozzarella melts.
• Enjoy, Buon appetito!

GARLIC PENNE PASTA

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, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.