Penne Romanoff Food

PENNE ALLA VODKA

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

PENNE ROMANOFF

Steps:

• Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
• Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
• In a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambéing if desired. Add the béchamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
• Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.

STRAWBERRIES ROMANOFF

Steps:

• Stem, rinse, and pat the strawberries dry.
• Place berries in a bowl; add sugar, Grand Marnier and orange peel.
• Toss gently.
• Cover and refrigerate for 1 hour.
• Whip the cream until stiff.
• Add sugar and continue to whip for 30 seconds.
• Remove the orange strips from the strawberries.
• Gently fold whipped cream and strawberries together.
• Place in bowls serve.

NOODLES ROMANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. , Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.