Attack Of The Killer Tomato Sauce With Penne Recipes

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

ATTACK OF THE KILLER TOMATO SAUCE WITH PENNE

Steps:

• Coarsely chop the garlic.
• Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end.
• Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes.
• If using fresh tomatoes, cut them into 1-inch pieces.
• Add the fresh or canned tomatoes to the pan and cook for 20 minutes.
• Season to taste with salt and pepper, then add the red pepper flakes.
• Bring a large pot of cold water to a boil.
• Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta.
• Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes.
• How long it cooks really depends on the brand of pasta.
• You should let it go for 1 minute less than for normal al dente.
• Meanwhile, coarsely chop the parsley.
• Drain the pasta and add it to the pan with the tomato sauce.
• Add the vodka, mix very well, and raise the heat to medium.
• Saute for 1 minute, stirring the pasta vigorously with a wooden spoon.
• Add the cream, and taste for salt and pepper.
• Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley.
• Transfer pasta to a serving dish, and serve immediately.

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA

Steps:

• Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
• Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
• Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

PENNE WITH TOMATO-CREAM SAUCE

Steps:

• Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
• Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
• Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.