PENNE ALLA PANNA
This is a very tasty and quick pasta meal. I got the recipe years ago when I was still at school and went home with one of my friends to have dinner at her house. Her family traveled to Tuscany every year and this was their version of a pasta dish they had eaten there. Serve with a side salad and some crusty bread. You can use any type of pasta really if you haven't got penne pasta, it's really nice with tortellini as well.
Provided by -Sylvie-
Categories Penne
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet.
- On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
- Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
- Add the cayenne pepper and stir in the parmesan.
- If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
- Stir in the pasta and serve straight away.
PENNE A LA CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
PENNE ALLA PUTTANESCA
"Big on flavor and short on time" is how Tony Mantuano describes this wonderfully easy Southern Italian pasta dish. Featuring anchovies, capers, and garlic sautéed together and tossed with black Taggiasca olives and San Marzano tomatoes, the sauce comes together in less time than it takes to cook the pasta itself, and is ideal for an easy weeknight meal.
Provided by Tony Mantuano
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
- Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.
PENNE ALLA VODKA RECIPE BY TASTY
Here's what you need: penne pasta, olive oil, white onion, garlic, red pepper flakes, dried basil, salt, vodka, tomato sauce, heavy cream
Provided by Hector Gomez
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of olive oil in a large skillet.
- Add onion and 1 clove of garlic, and cook until onions are translucent.
- Add tomato sauce and mix to combine with onion and garlic.
- Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
- Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
- Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
- Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
- Garnish with basil.
- Enjoy!
Nutrition Facts : Calories 874 calories, Carbohydrate 97 grams, Fat 34 grams, Fiber 6 grams, Protein 18 grams, Sugar 12 grams
PENNE ALLA VODKA PASTA RECIPE BY TASTY
Here's what you need: olive oil, onion, ground beef, salt, pepper, crushed tomato, vodka, red chili flake, heavy cream, penne pasta, fresh parsley, Parmesan
Provided by Tasty
Categories Dinner
Yield 3 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over high heat. Cook onion until translucent.
- Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
- Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
- Add cream, stirring until evenly incorporated.
- Stir in pasta until evenly coated.
- Serve with parsley and parmesan.
- Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
- Enjoy!
Nutrition Facts : Calories 1718 calories, Carbohydrate 194 grams, Fat 60 grams, Fiber 13 grams, Protein 81 grams, Sugar 22 grams
PENNE ALLA VODKA
This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. -Cara Langer, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.
Nutrition Facts : Calories 504 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 966mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
COUNTRY-STYLE PENNE (PENNE PAESANA)
This recipe comes from an October 1986 issue of Bon Appetit. It appeared in a feature on "The Heart of Venice" and is the special house pasta at Da Ivo. Draining time for eggplant is not included in prep time.
Provided by Leslie in Texas
Categories Penne
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
- Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
- Heat oil in heavy large skillet over low heat.
- Add garlic and stir 30 seconds.
- Add parsley and stir 30 seconds.
- Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
- Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
- Stir in olives, capers and chili; cook 3 minutes; remove chili.
- Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
- Stir in bechamel and heat through.
- Sprinkle with basil and serve.
- Italian Bechamel Sauce:.
- Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
- Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
- Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
- Return mixture to saucepan and whisk until smooth.
- Place plastic wrap on surface to prevent skin from forming.
Nutrition Facts : Calories 666.1, Fat 17.7, SaturatedFat 5.1, Cholesterol 60.3, Sodium 491.1, Carbohydrate 113.4, Fiber 22.7, Sugar 9.6, Protein 14.8
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13 PENNE PASTA RECIPES FOR EASY WEEKNIGHT DINNERS
From thespruceeats.com
Author Cathy JacobsPublished 2020-03-26Estimated Reading Time 5 mins
- Penne all'Arrabbiata. Arrabbiata means "angry" in Italian, and this classic Roman pasta dish gets its cheeky name from its signature spicy tomato sauce, made with garlic and red chile peppers.
- Chicken, Cheese, and Penne Pasta Bake. In less than an hour, you can bake a yummy chicken penne casserole for weeknight dinner. Kids will love digging their forks into the tender, ooey, gooey pasta, which contains sneaky nutrition in the form of artichokes and mushrooms, along with a deliciously creamy cheese sauce.
- Pasta Salad With Chicken and Bacon. Smoky crumbled bacon adds something special to this creamy penne pasta salad that also boasts tasty chunks of cooked chicken (use rotisserie, or leftovers), plum tomatoes, red onion, and celery.
- Pumpkin Pecan Penne. Rich-tasting pumpkin pecan penne features two favorite fall flavors, but you can make this easy, sophisticated pasta dish at any time of year with canned pumpkin puree.
- Penne Pasta With Fresh Artichokes. Fresh artichokes in season are a real treat, and their gorgeous, mild green flavor needs little tweaking. Enjoy them Roman-style in this simple, elegant dish of pasta and artichokes flavored with olive oil, garlic, onion, butter, sea salt, and lemon juice.
- Spicy Sausage and Penne Casserole. Bake up a penne pasta casserole that's as satisfying as lasagne, but less work. Loaded with with smoked andouille sausage, Creole seasonings, and cheddar cheese, it makes a filling family dinner, and freezes well for making ahead.
- Penne Pasta With Creamy Tomato and Meat Sauce. If you've got an hour at the end of the day, you have time to make this crowd-pleasing pasta with creamy tomato and meat sauce.
- Penne Pasta with Asparagus, Pancetta and Cherry Tomatoes. Pasta dinners don't have to be heavy affairs. Brighten up your summer dinner table with this fast, fresh-tasting pasta dish that celebrates seasonal produce, and requires no separate sauce.
- Penne all' Amatriciana. The classic pasta all' Amatriciana is named for Amatrice, the Italian town where this recipe originated. Spicy and porky, with plenty of rich tomato flavor, this pasta typically uses the Italian cured meat guanciale, but pancetta will do if it's more readily available.
- Baked Penne Caserole With Ham and Peas. Use up leftover ham in this easy, cheesy baked pasta casserole that you can dig into pronto, or freeze for enjoying later.
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