COUNTRY-STYLE PENNE (PENNE PAESANA)
This recipe comes from an October 1986 issue of Bon Appetit. It appeared in a feature on "The Heart of Venice" and is the special house pasta at Da Ivo. Draining time for eggplant is not included in prep time.
Provided by Leslie in Texas
Categories Penne
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
- Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
- Heat oil in heavy large skillet over low heat.
- Add garlic and stir 30 seconds.
- Add parsley and stir 30 seconds.
- Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
- Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
- Stir in olives, capers and chili; cook 3 minutes; remove chili.
- Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
- Stir in bechamel and heat through.
- Sprinkle with basil and serve.
- Italian Bechamel Sauce:.
- Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
- Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
- Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
- Return mixture to saucepan and whisk until smooth.
- Place plastic wrap on surface to prevent skin from forming.
Nutrition Facts : Calories 666.1, Fat 17.7, SaturatedFat 5.1, Cholesterol 60.3, Sodium 491.1, Carbohydrate 113.4, Fiber 22.7, Sugar 9.6, Protein 14.8
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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