Penne Rigate Dinnerlunch Or Side Recipes

PENNE RIGATE DINNER/LUNCH OR SIDE

Steps:

• 1. Chope up your peppers (red & green) onion, tomatoes, and hot dogs.
• 2. Put the pasta in boiling water and cook til Al dente.
• 3. Brown up the slice hot dogs a little in the medium heated olive oil, then add the rest of ingredients, adding the tomatoes last. Turn the heat down and let simmer a little.
• 4. While the veggies are simmering and the pasta is cooking slice up some sharp cheese very thin to add to the pasta and veggies in bowl when done.
• 5. Sprinkle your parm cheese, ground pepper on top and serve with a nice fresh wedge of Italian bread !

PENNE RIGATE WITH CHICKEN

Steps:

• Cook pasta according to package directions.
• Saute pepper, onion, and garlic in olive oil until tender.
• Stir in pasta sauce, chicken and basil.
• Simmer 5 minutes.
• Serve sauce mixture over pasta.

PENNE RIGATE WITH FOUR CHEESES

Steps:

• In a covered pasta pot over high heat, bring water to a rapid boil.
• Meanwhile, in a large saute pan, heat the oil over medium heat.
• Add in wine and garlic; cook, stirring, until reduced by half.
• Add in cream and decrease heat to low.
• Simmer until slightly thickened, about 3 minutes.
• Add provolone, scamorza, and Pecorino Romano.
• Cook, stirring, until cheese has melted, about 7 minutes.
• Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
• While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
• Scoop out about 1 cup of the pasta water and set aside; drain pasta.
• Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
• Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
• Add half of the Parmigiano-Reggiano and toss well.
• Transfer to a large serving platter and sprinkle with remaining cheese.
• Serve immediately.