Penne With Peppers And Cream Food

PENNE PASTA WITH PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

PENNE WITH PEPPERS AND CREAM

Steps:

• Char peppers under a broiler or over an open flame. Place charred peppers in a plastic bag and keep it closed for a few minutes, then remove peppers and scrape off all the skin. Core, seed and chop peppers coarsely.
• Bring a large pot of water to a boil for the pasta.
• Heat a large nonstick skillet, add the peppers, garlic and sun-dried tomatoes and cook over medium heat until the peppers are tender, about five minutes.
• Stir in the pepper flakes and cream and cook a few minutes, until the cream has thickened slightly. Season to taste with salt and remove from the heat.
• When the water has boiled, add a generous pinch of salt and the penne. Cook the penne until it is al dente, about eight minutes. Drain it well and add it to the skillet.
• Return the skillet to the heat and cook, stirring for a minute or two, until the ingredients are well combined. Stir in the cheese and serve.

PENNE WITH SAUSAGE, TOMATO, RED PEPPER IN CREAM SAUCE

Steps:

• Heat oil in a large heavy skillet over medium heat. Add sausage, onion and garlic. Cook until sausage is no longer pink and onion is translucent, stirring frequently.
• Add bell pepper, tomatoes, cream, salt, and Italian seasoning. Simmer until mixture thickens slightly.
• Cook pasta in a large pot of boiling water until tender.
• Toss sauce with pasta, Parmesan cheese, if desired.

PENNE WITH ASPARAGUS AND CREAM SAUCE

Steps:

• Prepare pasta according to box directions.
• While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
• Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
• Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
• Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
• Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
• Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

PENNE PASTA WITH SMOKED HAM & PEPPER CREAM SAUCE

Steps:

• 1. Pour the chicken broth into a small saucepan and reduce to 1/3 cup over high heat. Add heavy cream and continue reducing over medium-high heat until desired sauce consistency.
• 2. In a large stock pot, bring 4 quarts water to boil. Add 1 tablespoons salt. Add penne; stir to separate. Cook until al dente; drain.
• 3. In the mean time, in large frying pan, saute ham in olive oil over medium heat until slightly golden. Remove to separate dish. Add red and yellow pepper to pan and saute for 1-2 minutes. Add jalapenos, salt and pepper and saute until peppers are softened; about 2-3 minutes.
• 4. Place pasta in large serving bowl. Add ham and peppers and pour sauce over it. Toss to combine. Sprinkle with parmesan cheese. Sauce will thicken as it cools. Serve warm.

SPICY PEPPER PENNE

Steps:

• In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

PENNE AND PEPPERS

Steps:

• In a saucepan, heat olive oil, add onions, then garlic and sauté until wilted.
• Place sausage in oven on broiling pan, and heat at 400°F.
• Add spaghetti sauce to onion/garlic mixture, then stir in the tomato paste, heating slowly to a low boil, mixing well.
• Add the jalapeño, cherry peppers and celery.
• Cook at low heat until the peppers are just less than crisp, and just more than soft --
• Start the water boiling for the penne noodles; when boiling, add the penne, and cook about 7 minutes, then drain.
• Remove the sausage from the oven (40 minutes cooking) and slice thinly on the diagonal, 3/8-inch thickness, and mix with sauce, stirring well.
• Serve with grated Asiago over the penne noodles. Accompany with a truly dry Italian wine, and note how the "spiciness" turns the ashy dry taste of the wine to a sweet taste on the palate.

PENNE PASTA WITH MULTI-COLORED PEPPERS

Steps:

• Cook the pasta according to the pasta directions.
• Drain and toss with 2 tablespoons of the olive oil.
• Cool at room tenperature.
• Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
• Drain them on paper towels and reserve.
• Put the basil and garlic in the bowl of a food processor.
• Add the rest of the olive oil, salt and pepper and puree.
• Pour the basil "sauce" over the pasta and toss.
• Add the reserved peppers and olives and toss together.
• To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.

PENNE WITH TOMATO-CREAM SAUCE

Steps:

• Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
• Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
• Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.