Penne In Parmesan Cream Sauce Recipes

PARMESAN PENNE

Steps:

• In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

CREAMY PARMESAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

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.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

PENNE WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
• In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
• Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
• Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

CREAMY GARLIC PENNE PASTA

Steps:

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
• 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
• Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.