Penne With Peppers And Cream Recipes

PENNE WITH PEPPERS AND CREAM

Steps:

• Char peppers under a broiler or over an open flame. Place charred peppers in a plastic bag and keep it closed for a few minutes, then remove peppers and scrape off all the skin. Core, seed and chop peppers coarsely.
• Bring a large pot of water to a boil for the pasta.
• Heat a large nonstick skillet, add the peppers, garlic and sun-dried tomatoes and cook over medium heat until the peppers are tender, about five minutes.
• Stir in the pepper flakes and cream and cook a few minutes, until the cream has thickened slightly. Season to taste with salt and remove from the heat.
• When the water has boiled, add a generous pinch of salt and the penne. Cook the penne until it is al dente, about eight minutes. Drain it well and add it to the skillet.
• Return the skillet to the heat and cook, stirring for a minute or two, until the ingredients are well combined. Stir in the cheese and serve.

SPICY PEPPER PENNE

Steps:

• In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

PENNE WITH SHRIMP AND HERBED CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.
• Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
• Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

PENNE PASTA WITH PEPPERS

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.

PENNE PASTA WITH SMOKED HAM & PEPPER CREAM SAUCE

Steps:

• 1. Pour the chicken broth into a small saucepan and reduce to 1/3 cup over high heat. Add heavy cream and continue reducing over medium-high heat until desired sauce consistency.
• 2. In a large stock pot, bring 4 quarts water to boil. Add 1 tablespoons salt. Add penne; stir to separate. Cook until al dente; drain.
• 3. In the mean time, in large frying pan, saute ham in olive oil over medium heat until slightly golden. Remove to separate dish. Add red and yellow pepper to pan and saute for 1-2 minutes. Add jalapenos, salt and pepper and saute until peppers are softened; about 2-3 minutes.
• 4. Place pasta in large serving bowl. Add ham and peppers and pour sauce over it. Toss to combine. Sprinkle with parmesan cheese. Sauce will thicken as it cools. Serve warm.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

PENNE WITH SAUSAGE, TOMATO, RED PEPPER IN CREAM SAUCE

Steps:

• Heat oil in a large heavy skillet over medium heat. Add sausage, onion and garlic. Cook until sausage is no longer pink and onion is translucent, stirring frequently.
• Add bell pepper, tomatoes, cream, salt, and Italian seasoning. Simmer until mixture thickens slightly.
• Cook pasta in a large pot of boiling water until tender.
• Toss sauce with pasta, Parmesan cheese, if desired.

ZESTY PENNE, SAUSAGE AND PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
• Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
• Drain pasta. Add to skillet; mix lightly.

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.