Pasta Penne Rosa In Tomato Cream Wine Sauce Food

PENNE ROSA

Steps:

• Cook penne pasta according to package directions.
• While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes, until mushrooms are tender.
• To the skillet, add the pressed garlic and cook for an additional minute.
• Stir in cooked and drained penne pasta, marinara sauce, and crushed red pepper flakes.
• Add in fresh diced tomatoes and spinach. Stir to combine and cook until spinach is mostly wilted.
• Stir in the heavy cream. Add salt and pepper. Heat just until warm.
• Serve hot with parmesan cheese.

PASTA - PENNE ROSA IN TOMATO-CREAM WINE SAUCE

Steps:

• Cook Pasta - Bring a large pot of water to rolling boil, add generous salt,, drop in pasta and cook until al-dante. ( about 8-10 minutes or cook as per pasta package directions.)
• Tomato-Cream Wine Sauce - While pasta is cooking, heat 1 tbsp oil in a wide pan, add fine chopped cloves of garlic and let it perfume the oil for 30 seconds. Now add marinara or tomato sauce and stir to combine. Let sauce cook on medium-high heat for 5 minutes. Add wine and mix well. Let it simmer for another 2-3 minutes, so that wine evaporates. Heat on low, mix in heavy cream. Taste and adjust salt and black pepper if needed.
• Assemble and Serve - Add cooked pasta to the simmering tomato sauce. Immediately top it with all Parmesan Cheese (leave 2-3 tbsp for serving), add spinach. Now gently toss the pasta and mix it with hot Tomato-wine sauce sitting at the bottom. Divide it in 4 serving pasta bowls, top with some extra Parmesan cheese, serve a rustic Italian Bread on the side and enjoy!!

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

PENNE WITH TOMATO-CREAM SAUCE

Steps:

• Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
• Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
• Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.

PENNE WITH SAUSAGE, TOMATO, RED PEPPER IN CREAM SAUCE

Steps:

• Heat oil in a large heavy skillet over medium heat. Add sausage, onion and garlic. Cook until sausage is no longer pink and onion is translucent, stirring frequently.
• Add bell pepper, tomatoes, cream, salt, and Italian seasoning. Simmer until mixture thickens slightly.
• Cook pasta in a large pot of boiling water until tender.
• Toss sauce with pasta, Parmesan cheese, if desired.

PENNE WITH PANCETTA AND TOMATO-CREAM SAUCE

Steps:

• Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add tomatoes with juices, wine, and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.

PENNE WITH SAUSAGE IN CREAMY TOMATO SAUCE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat; cook breaking up with a spoon until the meat is lightly browned (about 12 minutes) using a slotted spoon remove to a bowl and leave some fat in the skillet.
• Add in the onion, chili flakes, basil and oregano; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Add in tomato paste and stir 1 minute.
• Add in the wine and simmer for 6-8 minutes over medium-low heat, or until it almost evaporates.
• Add in the cooked sausage meat along with the crushed and chopped drained tomatoes.
• Add in 1 tablespoon salt.
• Simmer uncovered for about 1-1/2 hours over low heat, stirring with a wooden spoon occasionally.
• Season with more salt if desired and black pepper.
• Stir in the cream and heat through over low heat.
• Just before the sauce if finished cooking, cook the pasta in boiling salted water until just al dente (do not rinse the pasta with water).
• Serve the sauce with cooked pasta, sprinkle with grated parmesan cheese on top.