Penne With Asparagus Peas Mushrooms And Cream Food

MEATY PENNE

Steps:

• In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo into 1/3- to 1/2-inch pieces with a wooden spoon, 12 to 14 minutes. Drain on paper towels and cool.
• Heat the oil in the same skillet over medium heat. Add the garlic, carrots, celery and onions. Cook until the vegetables are tender but not at all brown, stirring often, 8 to 10 minutes. Add the salami and tomatoes. Bring the sauce to a simmer. Cover, reduce the heat to low and cook gently until the flavors blend, stirring occasionally, 15 to 20 minutes. Season with the 1/4 teaspoon salt and the pepper. Remove the skillet from the heat and add the arugula and basil. Stir until wilted.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta into a serving dish.
• Add the chorizo sauce to the pasta. Toss to combine, adding the reserved pasta water, if needed, to loosen the sauce.
• Top with the Parmesan and serve.

PENNE WITH PESTO

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

PENNE WITH PORK RAGOUT

Steps:

• Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
• Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
• Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
• Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

PENNE WITH SHRIMP AND HERBED CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
• Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
• Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

PENNE WITH VODKA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
• Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

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.

PENNE ARRABIATA

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 ALLA PUTTANESCA

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.