PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
- Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
- Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
PENNE WITH FIVE CHEESES
Steps:
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
GARDEN PENNE PASTA
Steps:
- To peel tomatoes easily, wash thoroughly and, using a paring knife, detach stem ends without cutting into flesh. Score bottom end of each tomato with shallow "x," and set aside. Prepare large bowl of ice water, and set aside. In 5-quart saucepan or Dutch oven, bring 3 quarts water to a rolling boil. Drop tomatoes into boiling water for 30 seconds, or until skins begin to peel. Remove tomatoes immediately with slotted spoon, and immerse in ice bath. Let tomatoes sit for 5 minutes. The tomatoes should still be firm with slightly wrinkled skin beginning to separate, making skin slip off easily. Place tomatoes in food processor, and pulse to chop. Set aside. Heat oil and crushed red pepper in 5-quart saucepan over medium-high heat,1 minute. Add garlic and onion, and sauté 3 minutes. Add carrots and zucchini, and cook 5 minutes, or until vegetables soften. Add tomatoes, and spoon in tomato paste. Reduce heat to medium-low, fill paste can with Merlot and pour into saucepan. Add balsamic vinegar, and mix thoroughly. If using frozen edamame, cook according to package directions, and set aside. Cook sauce 5 minutes, stirring occasionally. Add edamame, basil, parsley, thyme and salt, and cook sauce 10 minutes longer. You can make sauce one day ahead, and refrigerate in covered container. To serve, combine sauce with pasta.
Nutrition Facts : Calories 310 calories
VEGETARIAN PENNE
"My husband and I love pasta and vegetables," relates Gail Cawsey of Geneseo, Illinois. "I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 196mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
VEGETABLE PENNE
We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
OLIVE GARDEN PENNE SENESE
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
- Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
- Add cooked, drained pasta to pan with sauce. Toss well.
- Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.
Nutrition Facts : Calories 2248.3, Fat 173.7, SaturatedFat 84.3, Cholesterol 462.2, Sodium 2510.5, Carbohydrate 113, Fiber 13.9, Sugar 3.9, Protein 61.6
OLIVE GARDEN PENNE MILANESE
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage in a pre-heated pan. Drain fat and set sausage aside.
- Add cream to the hot pan and continue to cook over low heat for 4 minutes. Add saffron and reduce sauce to the desired consistency.
- Chop sausage and add it to sauce.
- Remove cooked pasta from pot, retaining a portion of the water. Immediately add pasta to sauce and season with Parmesan cheese, salt and freshly crushed black pepper. (Thin sauce with pasta water if needed.).
- Transfer to large serving platter, garnish with chopped parsley and serve.
OLIVE GARDEN PENNE ROMANA ( COPYCAT )
Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!
Provided by Sharon123
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Romana Sauce:.
- Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.
- In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
- Pasta:.
- Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
- Serve hot. Enjoy!
Nutrition Facts : Calories 760.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 7.5, Sodium 691, Carbohydrate 97.2, Fiber 14.2, Sugar 5, Protein 14.3
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