Penne With Cabbage Bacon And Currant Sauce Recipes

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

PENNE WITH CABBAGE AND MUSHROOMS

Steps:

• Cook pasta according to package directions.
• Meanwhile, gently press garlic cloves with the flat of your knife.
• Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
• Add cabbage and mushrooms, saute for 5 minutes, then add wine.
• Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
• Remove the garlic cloves from the skillet.
• Drain pasta and toss with butter and sauce.
• Add cheese and parsley and toss again.

RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add peperoncino, letting it toast slightly, before stirring in.
• Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.
• Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.

CANADIAN BACON AND MOZZARELLA PENNE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until.
• translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2.
• teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and.
• simmer, covered, for 15 minutes.
• In a large pot of boiling, salted water, cook the pasta until just done, Reserve 1/4 cup of the pasta-cooking water.
• Drain.
• Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon.
• If the sauce seems too thick, add some of the reserved pasta-cooking water.

PENNE WITH BUTTER, SAGE, AND PARMESAN

Steps:

• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
• Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
• When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
• Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
• Season liberally with pepper, and salt to taste.

PENNE WITH CABBAGE, AND ITALIAN SAUSAGE IN MARINARA SAUCE

Steps:

• Heat oil and garlic in a large sauté pan over medium heat.
• Add crumbled sausage, and sauté until meat is cooked.
• Add cooked cabbage pieces and salt and pepper to taste, and sauté for an additional 2 minutes.
• Stir in Marinara Sauce, and cook for 5 minutes, until flavors have blended.
• Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
• Drain pasta, and return it to the pot with 1/2 cup of sauce.
• Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top.
• Sprinkle top with Parmesan cheese and serve.

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.