Penne With Marinara Sauce Recipes

PENNE PASTA IN MARINARA SAUCE

Steps:

• Boil pasta as per the package instructions. Add oil and season with salt. Once boiled, drain and set it aside.
• Assemble all the ingredients.
• Heat oil in a pan and add garlic to it. When it starts to sizzle add chopped onions and saute for a minute.
• Add mushrooms and saute for another minute.
• Add marinara sauce and stir. At this point add cream ,spices and mix well.
• The sauce is ready. Adjust seasonings and..
• Add boiled pasta to the marinara sauce mix.
• Stir in gently to combine.
• Just before serving add baby spinach leaves, mix and take it off the flame. Let it sit covered, spinach leaves with become tender with the heat. Top it off with shredded cheese and enjoy!!

SAUSAGE & PENNE MARINARA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

ITALIAN SAUSAGE MARINARA WITH PENNE

Steps:

• In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened., Meanwhile, cook pasta according to package directions; drain. Serve with sauce.

PENNE WITH ROASTED PEPPER MARINARA SAUCE

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat.
• Add onion and garlic; sauté for 6 minutes or until tender.
• Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil.
• Reduce heat, and simmer for 20 minutes, stirring occasionally.
• Remove from heat; stir in oil.
• Serve over pasta.

PENNE WITH CABBAGE, AND ITALIAN SAUSAGE IN MARINARA SAUCE

Steps:

• Heat oil and garlic in a large sauté pan over medium heat.
• Add crumbled sausage, and sauté until meat is cooked.
• Add cooked cabbage pieces and salt and pepper to taste, and sauté for an additional 2 minutes.
• Stir in Marinara Sauce, and cook for 5 minutes, until flavors have blended.
• Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
• Drain pasta, and return it to the pot with 1/2 cup of sauce.
• Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top.
• Sprinkle top with Parmesan cheese and serve.

CHEF JOHN'S PENNE WITH VODKA SAUCE

Steps:

• Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons.
• Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
• Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan cheese.