PENNE STRASCICATE
Make and share this Penne Strascicate recipe from Food.com.
Provided by Wok With You
Categories Penne
Time 1h
Yield 1 4 plates, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy bottomed saucepan, saute the onion, carrot, celery in oil until soft. Add the meat, and cook until done. Season with salt and peper. Add wine and cook 10 minutes. Add the parsley, tomatoes and stock. Simmer for 30 minutes. Add cooked pasta and let cook for 2 minutes to let the sauce penetrate the pasta. Serve topped with grated cheese.
Nutrition Facts : Calories 909.2, Fat 38.7, SaturatedFat 11, Cholesterol 77.7, Sodium 765.2, Carbohydrate 100.5, Fiber 14.1, Sugar 4.9, Protein 37
PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.
- For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
- For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
- To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.
PENNE STRASCINATA
Provided by William Matthews
Categories dinner, lunch, pastas, main course, side dish
Time 35m
Yield Six servings
Number Of Ingredients 11
Steps:
- In a large skillet, heat 4 tablespoons of the olive oil over moderate heat. Add the pasta and cook, stirring, until it begins to brown, about 12 to 15 minutes. Remove the pasta and set aside. Saute the onion in the remaining 2 tablespoons of oil in the skillet until soft but not brown, about 5 minutes.
- Return the pasta to the skillet, stir in the Cognac and cook until the liquid is evaporated.
- Add 2 cups of the beef stock and cook, stirring, until it is absorbed. Add 2 more cups stock and, when it is almost absorbed, stir in the mushrooms. Add the remaining stock 1/2 cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.
- Stir in the cream and salt and simmer until slightly thickened, about 1 minute. Remove from the heat and stir in the Parmesan. Sprinkle with parsley and pepper.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 11 grams, Sodium 883 milligrams, Sugar 5 grams
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PENNE STRASCICATE (MEAT SAUCE) - GARRUBBO GUIDE
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