Penne Rigate With Prosciutto And Snow Peas In A Truffled Cream Recipes

PENNE WITH PARMESAN CREAM AND PROSCIUTTO

Steps:

• Put oven rack in upper third of oven and preheat oven to 375°F.
• Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
• Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
• Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

PENNE WITH TOMATO PROSCIUTTO SAUCE

Steps:

• Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
• Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
• While pasta cooks, reheat sauce over medium heat.
• Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

PENNE RIGATE WITH PROSCIUTTO, AND SNOW PEAS IN A TRUFFLED CREAM

Steps:

• Cook the pasta al dente. Set aside.
• In a heavy sauce pan sauté the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%.
• Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.
• Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.
• Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.
• You can add fresh ground pepper to top it off if you like. Serve immediately.

PENNE RIGATE WITH BASIL CREAM POMODORO

Steps:

• Heat a large saute pan and add oil. When oil starts to lightly smoke, add the pancetta. When pancetta is half crisped, add shallots and onions and lower the heat, carefully cooking so they don't burn.
• When onions are translucent, add garlic. Cook for 30 seconds, and deglaze with red wine. Add the Marinara Sauce, stock, and basil, then cook until reduction thickens. Add cream, Gorgonzola, and Parmesan, and cook until cheese is incorporated. Add salt and pepper, to taste. Add warm penne rigate and toss. Serve in very warm bowls and top with coarsely grated Parmesan and garnish with thyme sprig.
• Roughly chop celery, onion, and carrot. Sweat in olive oil until onion is translucent. Add garlic and cook for 2 minutes, then incorporate the tomatoes, sambol, basil, thyme, and stock. Simmer uncovered for approximately 2 hours until stock reduces and mixture thickens. Blend in a food processor until texture is smooth. Adjust seasonings with salt and pepper, to taste.

PENNE RIGATE WITH PROSCIUTTO, PEAS, AND CHERRY TOMATOES IN CREAM

Steps:

• Pre-cook your pasta, when strained add a splash of olive oil and mix it well to prevent sticking. Cover it and put it aside.
• In a large pan heat the oil over medium heat.
• When oil is heated, add the oregano and garlic, then add the onions and cook them until almost brown.
• Add the prosciutto, peas and tomatoes. Cook, stirring often, until the vegetables are cooked, about 10 to 15 minutes.
• Remove the contents of the pan to a large bowl. Return the empty pan to the heat.
• Add the milk and margarine to the pan, when it starts to simmer, add the flour and parmesan. Then, still over the heat, using a wire wisk, mix the ingredients uniformly.
• Remove from heat, and immediately pour the sauce and the vegetables over the pasta. Mix well then serve.

PENNE RIGATE WITH CHICKEN

Steps:

• Cook pasta according to package directions.
• Saute pepper, onion, and garlic in olive oil until tender.
• Stir in pasta sauce, chicken and basil.
• Simmer 5 minutes.
• Serve sauce mixture over pasta.

PENNE RIGATE WITH RICOTTA

Steps:

• Boil Penne Rigate (directions on box).
• Cut onions into slices.
• Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
• Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
• Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
• Now You Can Enjoy!

PENNE RIGATE WITH FOUR CHEESES

Steps:

• In a covered pasta pot over high heat, bring water to a rapid boil.
• Meanwhile, in a large saute pan, heat the oil over medium heat.
• Add in wine and garlic; cook, stirring, until reduced by half.
• Add in cream and decrease heat to low.
• Simmer until slightly thickened, about 3 minutes.
• Add provolone, scamorza, and Pecorino Romano.
• Cook, stirring, until cheese has melted, about 7 minutes.
• Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
• While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
• Scoop out about 1 cup of the pasta water and set aside; drain pasta.
• Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
• Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
• Add half of the Parmigiano-Reggiano and toss well.
• Transfer to a large serving platter and sprinkle with remaining cheese.
• Serve immediately.