PENNE WITH RUSTIC LENTIL SAUCE
Make and share this Penne With Rustic Lentil Sauce recipe from Food.com.
Provided by Stardustannie
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid.
- Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente.
- Drain and toss with 2 tablespoons of olive oil.
- Heat the remaining oil in a large deep frying pan, add the carrot, onion and celery and cook over medium heat for 10 minutes, or until lightly browned.
- Add two thirds of the crushed garlic and the thyme and cook for a further minute.
- Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender.
- Gently add the lentils and stir until heated through.
- Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt.
- The stock should be slightly syrupy at this point.
- Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.
PENNE RUSTICA
A delicious pasta dish very similar to what you will get in Macaroni Grill®!
Provided by Star40852
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
- Preheat the oven to 500 degrees F (260 degrees C).
- Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
- Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
- Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g
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