Penne With Cheesy Tomato Sauce Recipes

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

PENNE WITH CHEESY MEAT SAUCE

Steps:

• Cook penne until done; rinse and drain.
• Meanwhile, brown ground beef in large skillet; remove from pan and drain. In same skillet, sauté garlic (and mush rooms) in olive oil. Return meat to skillet with mush rooms over low heat; add tomato sauce, pepper, and basil.
• Dissolve cornstarch in 3 tablespoons milk; mix in remaining milk. Add to meat and stir over low heat until slightly thickened. Add processed cheese slices and stir until melted. Toss with hot pasta. Sprinkle generously with parmesan.
• You can replace the penne with fusilli or elbow macaroni. Use just about any kind of cheese you want. Tex mex worked very well.

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA

Steps:

• Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
• Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
• Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

PENNE WITH SUMMER TOMATO SAUCE WITH FRESH MOZZARELLA AND BASIL

Steps:

• In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.

CHEESY PENNE

Steps:

• Bring a pot of salted water to a boil for the pasta.
• Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
• While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.
• Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.

PENNE WITH CHEESY SAUSAGE VODKA SAUCE

Steps:

• In large sauce pan or dutch oven, crumble sausage and cook over medium heat until no pink remains. Break into fine mince with a wooden spoon as it cooks. Add onions and bell pepper, season with salt and pepper, and continue to cook over medium until translucent, about 5 minutes. Be caareful not to let them brown. Stir in mushrooms and cook until they give up their liquid, about another 2 minutes.
• Stir in the garlic and basil, then add the undrained tomatoes and vodka. Simmer over low heat, uncovered, for 40 minutes, stirring from time to time.
• Cook penne pasta according to package directions, drain well, and set aside.
• Slowly stir the Guyere and Parmesan cheese into the tomato sauce. When the cheese has all melted, turn off the heat and slowly stir in the heavy cream.
• Preheat the oven to 350. Add the penne to the tomato sauce and stir well to mix evenly. Empty the entire mixture into a 13" baking dish. Top with the mozarella cheese and bake uncovered in a 350 degree oven for 30 minutes, or until cheese has melted and turned a light golden brown.

PENNE WITH CHEESY TOMATO SAUCE

Steps:

• 1. Cook and drain pasta as directed on package.2. While pasta is cooking, cook sausage in 3-quart saucepan over medium heat about 8 minutes, stirring occasionally, until no longer pink drain.3. Stir pasta sauce into sausage. Heat to boiling reduce heat to medium-low. Stir in basil and mozzarella cheese. Cook 1 to 2 minutes or until cheese is slightly melted. Serve sauce over pasta. Sprinkle with Parmesan cheese.1 SERVING: Calories 430 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 35mg: Sodium 880mg Carbohydrate 52g (Dietary Fiber 3g) Protein 19g o % Daily Value: Vitamin A 16% Vitamin C 10% Calcium 18% Iron 16% o Exchanges: 3 Starch, 1 Vegetable, 1 1/2 High-Fat Meat o Carbohydrate Choices: 3together timeDeclare a special night for each family member. Have everyone at the table say what's great about the "distinguished" person.

PENNE WITH TOMATO, BACON AND CHEESE SAUCE

Steps:

• Sauté bacon in heavy large saucepan over medium heat until crisp. Spoon off all but 4 tablespoons drippings from pan. Add garlic to pan and stir 30 seconds. Add wine and scrape up any browned bits. Add tomatoes with juices, tomato paste, oregano and crushed red pepper. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Mix in 2 tablespoons parsley.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water.
• Return pasta to pot. Add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking water by tablespoonfuls if mixture is dry. Mix in cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons parsley.