PENNE PECORINO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
- Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
- Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
- Remove the pan from the heat and stir in the grated cheese until partially melted.
- Top with freshly ground black pepper and serve immediately.
PENNE WITH PANCETTA AND MUSHROOMS
I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.
Provided by jojobeanzsis
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 8
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 set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
- Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
- To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g
PENNE WITH BROCCOLI RABE, WALNUTS, AND PECORINO
Provided by Diane Rossen Worthington
Categories Cheese Pasta Vegetarian High Fiber Walnut Summer Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add leeks and sauté until golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, until slightly softened and bright green, about 3 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 1/3 cup cheese.
- Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if needed. Divide pasta among bowls. Serve, passing remaining cheese separately.
- *An Italian leafy green vegetable with scattered clusters of tiny, broccoli-like florets; available at some supermarkets and at specialty foods stores.
PENNE WITH BRUSSELS SPROUTS, CHILE AND PANCETTA
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce. Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile. The raw brussels are then added to the pan. A splash of lemon juice at the end is a bright touch. Within 30 minutes, dinner is ready. Vary this recipe at will - use regular bacon instead of pancetta, or skip the meat altogether and use extra cheese to make a satisfying vegetarian main course. Use a knife or a food processor (fitted with the slicing blade) to cut the brussels. A mandoline works too but isn't necessary, because the brussels don't need to be paper thin, or uniform in size. These are unfussy slices you can do by hand.
Provided by Melissa Clark
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).
- Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
- Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 12 grams, Carbohydrate 100 grams, Fat 23 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams
PENNE PASTA WITH PEPPERS
This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.
Provided by Donna Lasater
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 5
Number Of Ingredients 6
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 reserve.
- Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g
PENNE WITH PANCETTA AND ASPARAGUS
Words from the ever-wise Cook's Country: Buy asparagus spears that are between 1/4 inch and 1/2 inch in diameter. To trim the asparagus, hold a spear with one hand about halfway down the stalk; with the thumb and index finger of your other hand, grasp the spear about 1 inch from the bottom. Bend the stalk until it snaps, discard the bottom portion and use the stalk as a guide for cutting the rest of the asparagus with your knife. Buy a hunk of pancetta from the deli counter rather than presliced pancetta.
Provided by gailanng
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel lined plate, leaving fat in skillet.
- Heat fat over high heat until just smoking. Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer. Off heat, stir in garlic.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
- Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute. Let pasta rest off heat for 3 minutes. Stir in basil. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.
Nutrition Facts : Calories 461.9, Fat 4.6, SaturatedFat 1.6, Cholesterol 7.4, Sodium 177.6, Carbohydrate 95.9, Fiber 15, Sugar 1.6, Protein 13.7
BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA
This recipe is one of the signature dishes in Mario Batali's "The Babbo Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Lightly dust 2 baking sheets with semolina; set aside. Cut pasta dough into 2-inch pieces. Roll each piece of dough through the pasta machine from the thickest to the thinnest setting. Transfer dough to one of the prepared baking sheets. Let dough dry, 2 to 3 minutes. Roll up each piece, and cut crosswise into 1/4-inch-wide strips. Place the tagliatelle onto a second prepared baking sheet, cover with a clean kitchen towel; set aside.
- Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt.
- In a large skillet, heat oil over medium-high heat. Add pancetta, and cook until brown and fat has rendered, about 10 minutes. With a slotted spoon, remove pancetta to a paper towel-lined plate; set aside. To the pan, add butter and melt. Add parsnips. Cook, over high heat, without shaking the pan too much, until golden brown and slightly crispy, 5 to 6 minutes. Season with salt and pepper.
- To the boiling water, add tagliatelle, and cook until al dente, about 2 minutes. Add 1/4 cup cooking liquid to parsnips, and continue to cook for 1 minute. Drain pasta, and add to the pan with parsnips. Cook over high heat, tossing to coat pasta. Add Parmigiano-Reggiano, and toss to coat. Stir in parsley. Divide equally between warm plates. Sprinkle additional Parmigiano-Reggiano and parsley over pasta. Serve immediately.
PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE
This simple, hearty pasta recipe is courtesy of Scott Conant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
- Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
- Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
- Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
PENNE WITH PANCETTA, SAGE, AND MUSHROOMS
This recipe originates from "Geranio" in Alexandria, VA. It is very important to use a high quality beef stock to get the richness in the dish.
Provided by breezermom
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15 to 18 minutes.
- Heat 2 tbsp oil in a large deep skillet over medium-high heat. Add mushrooms; season with salt and pepper. Saute until tender, about 5 minutes. Transfer the mushrooms to a plate.
- Add the remaining 1 tbsp of oil to the skillet. Add the pancetta and saute until the pancetta begins to brown, about 10 minutes. Add the wine reduction, butter, and herbs. Simmer until the liquid thickens slightly, about 3 minutes. Stir in the mushrooms. Season the sauce to taste with salt and pepper.
- Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain the pasta, reserving 1/2 cup cooking liquid.
- Stir the pasta and 1/2 cup cheese into the mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is aldente and the sauce thickens and clings to the pasta, about 5 minutes.Taste, and if necessary, add salt and pepper to taste. Transfer to a large bowl and sprinkle 1/2 cup of cheese over the top.
Nutrition Facts : Calories 565.4, Fat 24.5, SaturatedFat 11.4, Cholesterol 45.2, Sodium 265.9, Carbohydrate 61.1, Fiber 3.5, Sugar 3.6, Protein 18.4
BUCATINI WITH TOMATOES, PANCETTA, AND HOT PEPPER
Number Of Ingredients 9
Steps:
- 1 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the pancetta, onion, and crushed red pepper. Cook, stirring occasionally, over medium heat, until the pancetta and onion are golden, about 12 minutes. 2 Add the wine and bring to a simmer. 3 Stir in the tomatoes and salt to taste. Bring the sauce to a simmer and cook, stirring occasionally, until the sauce is thickened, about 25 minutes. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Pour the pasta into the pan with the sauce. Toss the pasta and sauce together over high heat about 1 minute, or until the pasta is coated. Add a little cooking water if the pasta seems dry. Remove from the heat. Add the cheese and toss well. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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