PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
- Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
- Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
PENNE RIGATE AND SMOKED SALMON PASTA SALAD
From the kitchen of "Dreamfields Pasta" and Chef Jim Coleman - March 1, 2010 article. We tried these and diabetics can eat them without too much to worry about. High-Fiber, italian, Low-Calorie, Low-Digestible-Carbs, Low-Saturated-Fat, main-dish, penne, quick, salads :)
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain.
- Rinse with cold water; drain again.
- Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice, crushed red pepper flakes (if using) and tarragon or dill (I prefer dill - due to the fact of tarragons licorice flavor).
- Add chopped shallot.
- In large bowl, toss together asparagus, salmon and pasta.
- Add dressing; toss gently to coat.
- Season with salt and pepper, as desired.
- Sprinkle with chopped chives.
Nutrition Facts : Calories 372.1, Fat 11.2, SaturatedFat 1.9, Cholesterol 20.9, Sodium 706.5, Carbohydrate 47.7, Fiber 4.3, Sugar 3.6, Protein 20.7
PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE
This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **
Provided by BlondieItaliana
Categories Penne
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for penne with a dash of salt added.
- Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
- Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
- Stir in olive oil, garlic powder and salt & pepper to taste.
- Cook then drain pasta. Stir in the puree.
- Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
- Serve immediately.
PENNE PASTA SALAD
I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
PENNE RIGATE WITH FOUR CHEESES
Make and share this Penne Rigate With Four Cheeses recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large saute pan, heat the oil over medium heat.
- Add in wine and garlic; cook, stirring, until reduced by half.
- Add in cream and decrease heat to low.
- Simmer until slightly thickened, about 3 minutes.
- Add provolone, scamorza, and Pecorino Romano.
- Cook, stirring, until cheese has melted, about 7 minutes.
- Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
- While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
- Scoop out about 1 cup of the pasta water and set aside; drain pasta.
- Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
- Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
- Add half of the Parmigiano-Reggiano and toss well.
- Transfer to a large serving platter and sprinkle with remaining cheese.
- Serve immediately.
Nutrition Facts : Calories 624.9, Fat 29.7, SaturatedFat 14.8, Cholesterol 73.2, Sodium 1336, Carbohydrate 60.5, Fiber 2.4, Sugar 2.8, Protein 14.6
PENNE RIGATE WITH CHICKEN
Make and share this Penne Rigate With Chicken recipe from Food.com.
Provided by MA HIKER
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Saute pepper, onion, and garlic in olive oil until tender.
- Stir in pasta sauce, chicken and basil.
- Simmer 5 minutes.
- Serve sauce mixture over pasta.
Nutrition Facts : Calories 736.6, Fat 22.6, SaturatedFat 4.7, Cholesterol 69.6, Sodium 964.6, Carbohydrate 97.5, Fiber 9.4, Sugar 17.6, Protein 40.9
PENNE RIGATE PEPPER STEAK SALAD
Steps:
- Cook pasta according to package directions. Meanwhile, rub steaks with 2 Tbsp. olive oil and coat with pepper. Heat saute skillet. Add steaks and saute to medium rare and remove.
- Add the rest of olive oil to skillet and saute vegetables and spices for approximately 4 to 5 minutes. Do not over cook.
- In large mixing bowl, add hot pasta and top vegetable mixture. Cut steaks into 1 and 1/2-inch strips and add to salad. Pour in dressing and mix well. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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