Penne Strascinata Recipes

PENNE STRASCICATE

Steps:

• Finely chop the celery, carrots, onion and pancetta. Saute the chopped mixture in the olive oil in a large skillet over medium heat until golden. Add the ground beef, pork and veal and continue to saute until the meat is cooked. Add the white wine and cook until evaporated.
• Puree the tomatoes in a blender and add them to the meat mixture. Season the meat mixture with salt and pepper and continue to cook over a medium heat until the sauce has thickened, at least 1 1/2 hours.
• Bring 4 to 6 quarts water to a boil in a large pot. Add 3 teaspoons salt. Add the pasta and cook, stirring occasionally, until al dente, 10 to 11 minutes. Drain the pasta and add it to the sauce. Add the butter and cook until melted and the pasta is coated, 1 to 2 minutes. Garnish the pasta with the Parmigiano Reggiano before serving.

PENNE STRASCINATA

Steps:

• In a large skillet, heat 4 tablespoons of the olive oil over moderate heat. Add the pasta and cook, stirring, until it begins to brown, about 12 to 15 minutes. Remove the pasta and set aside. Saute the onion in the remaining 2 tablespoons of oil in the skillet until soft but not brown, about 5 minutes.
• Return the pasta to the skillet, stir in the Cognac and cook until the liquid is evaporated.
• Add 2 cups of the beef stock and cook, stirring, until it is absorbed. Add 2 more cups stock and, when it is almost absorbed, stir in the mushrooms. Add the remaining stock 1/2 cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.
• Stir in the cream and salt and simmer until slightly thickened, about 1 minute. Remove from the heat and stir in the Parmesan. Sprinkle with parsley and pepper.

PENNE STRASCICATE

Steps:

• In a heavy bottomed saucepan, saute the onion, carrot, celery in oil until soft. Add the meat, and cook until done. Season with salt and peper. Add wine and cook 10 minutes. Add the parsley, tomatoes and stock. Simmer for 30 minutes. Add cooked pasta and let cook for 2 minutes to let the sauce penetrate the pasta. Serve topped with grated cheese.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

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.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!