Penne Al Mascarpone Food

BAKED PENNE WITH SPINACH, RICOTTA & FONTINA

Steps:

• Preheat the oven to 450°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic baking dish.
• Cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven so you don't want it completely cooked.) Drain, then place the cooked penne back in the pan and set aside.
• In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the Parmigiano Reggiano, garlic, salt, pepper, and nutmeg. Process until puréed.
• Add the spinach mixture to the pasta and stir to combine. Transfer to the prepared baking dish. Top with the remaining fontina and Parmigiano Reggiano. Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.

ROASTED TOMATO PENNE ALLA VODKA

Steps:

• Preheat the oven to 325 degrees F.
• Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
• Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
• Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
• Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
• When you are ready to serve, preheat the oven to 375 degrees F.
• Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
• Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

PENNE WITH SAUSAGE, PEAS AND MASCARPONE

Steps:

• Saute sausages in Dutch oven over high heat until brown, breaking into small pieces with back of spoon, about 12 minutes. Using slotted spoon, transfer sausage to bowl. Pour off all but 1 tablespoon drippings.
• Add onion and saute until light brown, about 6 minutes.
• Add cream; boil 5 minutes. Add broth; boil until reduced to sauce consistency, stirring occasionally, about 8 minutes. Return sausage to pot.
• Cook penne in large pot of boiling salted water until pasta is just tender but still firm to bite.
• Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes.
• Drain pasta. Add to sauce; toss to coat. Mix in Parmesan. Season with salt and pepper. Transfer to large bowl; serve.