Penne Rigate With Mushrooms Tomatoes Recipes

BAKED ZITI OR PENNE RIGATE WITH CAULIFLOWER

Steps:

• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
• Meanwhile, place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
• Bring the cauliflower water to a boil and add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. Drain and transfer to a bowl.
• Heat the oven to 375 degrees. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish. Combine the remaining cauliflower mixture and remaining cheese and spoon over the pasta. Drizzle on the remaining tablespoon of oil. Place in the oven and bake for 20 to 25 minutes, until bubbling. Serve hot.

PENNE WITH MUSHROOMS

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.

PENNE WITH MUSHROOM SAUCE

Steps:

• Melt 1 tablespoon butter in a nonstick skillet over medium-high heat.
• Add in onion, celery, and carrot; stir/saute for 5 minutes.
• Stir in tomato paste; cook 2 minutes, stirring continually.
• Add in wine; cook for 10 minutes or until liquid almost evaporates.
• Stir in thyme, pepper, and consomme; bring to a boil; cook until reduced to 1 cup (about 3 minutes).
• Strain through a sieve into a bowl; discard solids; keep consomme mixture warm.
• Melt 1 tablespoon butter in a pan over medium-high heat.
• Add in mushrooms; stir/saute for 5 minutes.
• Add in consomme mixture; bring to a boil.
• Lower heat, and simmer 5 minutes.
• Combine water and cornstarch, add to mushroom mixture along with salt; bring to a boil.
• Cook 1 minute.
• Combine pasta and sauce; tossing gently to coat.

PENNE RIGATE WITH MUSHROOMS & TOMATOES

Steps:

• Over medium-low heat, cook onions in a large skillet with 2 tablespoons extra-virgin olive oil until caramelized. NOTE: Caramelized onions add loads of flavor to just about any dish, especially pasta. Don't rush it, caramelizing takes time. Typically this process takes about 25 - 30 minutes and should be a rich brown color. When the onions are caramelized, add the garlic and cook 1 minute. Add mushrooms and cooked for about 5 minutes. Allow most of the liquid to evaporate. Turn the heat up to medium. Add the tomatoes then after about 5 minutes, add the red wine or broth. Maintain the medium heat for about 20 minutes or until the sauce thickens. In the meantime, while waiting for the sauce to thicken, over high heat, boil a large pot of water for the pasta. When the water boils, add about 1 teaspoon salt then the pasta. Cook the pasta until al dente or according to directions on the package. When the pasta is cooked, drain but save a 1/2 cup of the water used in cooking. In the saucepan with the sauce, add the cooked pasta, and, pasta water and toss. Season with salt and pepper. If needed, add some of the water used for cooking the pasta. Add the parsley, drizzle with additional extra-virgin olive oil if desired and sprinkle with Parmigiano Reggiano before serving. Read more at http://skinnyms.com/penne-rigate-mushrooms-tomatoes-recipe/#30luJr58cz6Wkzd7.99