Penne With Cabbage Bacon And Currant Sauce Food

PENNE WITH CABBAGE, BACON, AND CURRANT SAUCE

Steps:

• Boil pasta 2 minutes short of package instructions and drain. Reserve 1 cup of pasta cooking water.
• In a large 12- to 14-inch skillet, add oil and saute onions, garlic, bacon, and chile to soften and slightly render bacon, about 2 minutes. Add the cabbage, lemon zest, and currants and cook to caramelize, then cook the cabbage until barely tender, about 6 minutes.
• Add the vinegar, stirring to deglaze the pan. Add the pasta water, milk, and cheese. Stir to heat and melt cheese. Add the penne to the pan. Squeeze over half the lemon. Serve with extra grated cheese.

BACON ALFREDO PENNE PASTA

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Heat oil in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min.
• Reserve 1 Tbsp. parsley for later use. Add remaining parsley to skillet along with all remaining ingredients; cook 3 to 5 min. or until Neufchatel is completely melted and pasta sauce mixture is heated through, stirring frequently.
• Add pasta; cook and stir 2 to 3 min. or until heated through. Sprinkle with remaining parsley.

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

CREAMY PASTA WITH NAPA CABBAGE AND BACON

Steps:

• Gather all the ingredients. Start boiling 4 quarts (16 cups, 3.8 L) water in a large pot. When the water boils, keep it covered and on low heat until you're ready to cook the pasta.

PENNE WITH CREAMY BACON SAUCE

Steps:

• Heat oil in a large saucepan. Add leek, bacon and garlic. Cook, stirring, until the leek is soft and the bacon is browned.
• Add mushrooms and zucchini to pan and cook just until zucchini is softened.
• Stir in the mustard, sour cream, Vegeta and milk; continue stirring until sauce is heated through. Adjust seasoning with salt and pepper.
• Toss pasta with sauce and serve.

CHEESY BACON PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter for 1 minute. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese until melted. Remove from the heat. , Drain pasta; add pasta and 1/3 cup bacon to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and bacon. , Bake 5-10 minutes longer or until cheese is melted.

PENNE WITH BUTTER, SAGE, AND PARMESAN

Steps:

• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
• Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
• When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
• Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
• Season liberally with pepper, and salt to taste.

CABBAGE & BACON PASTA

Steps:

• In a pan fry your lardons in a little olive oil until lightly golden. Add the garlic and thyme and soften.
• Add the Savoy cabbage and Parmesan with a little white wine (or vegetable stock), then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your pasta in salted boiling water until al dente.
• When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil.
• Toss the drained pasta into the cabbage and at the last minute mix in the mozzarella and toasted pine nuts. Serve immediately.

PENNE WITH CABBAGE AND MUSHROOMS

Steps:

• Cook pasta according to package directions.
• Meanwhile, gently press garlic cloves with the flat of your knife.
• Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
• Add cabbage and mushrooms, saute for 5 minutes, then add wine.
• Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
• Remove the garlic cloves from the skillet.
• Drain pasta and toss with butter and sauce.
• Add cheese and parsley and toss again.

PENNE WITH CABBAGE, AND ITALIAN SAUSAGE IN MARINARA SAUCE

Steps:

• Heat oil and garlic in a large sauté pan over medium heat.
• Add crumbled sausage, and sauté until meat is cooked.
• Add cooked cabbage pieces and salt and pepper to taste, and sauté for an additional 2 minutes.
• Stir in Marinara Sauce, and cook for 5 minutes, until flavors have blended.
• Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
• Drain pasta, and return it to the pot with 1/2 cup of sauce.
• Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top.
• Sprinkle top with Parmesan cheese and serve.