PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
PENNE AND VODKA SAUCE
One of the best and easiest recipes I have tried. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish. This is also very good with shrimp added in the last few minutes of simmering. If you like spice, add a dash or 2 of red pepper flakes.
Provided by Rick Naylor
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
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.
- Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
- Stir in pasta, and heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 87.9 g, Cholesterol 84.1 mg, Fat 35.2 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 17.1 g, Sodium 928.9 mg, Sugar 7.5 g
PENNE WITH VODKA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 cups
Number Of Ingredients 16
Steps:
- Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
PENNE WITH SUN-DRIED TOMATO SAUCE
Top penne pasta with your own from-scratch sauce made with sun-dried tomatoes, garlic, light cream and fresh basil-all in just 20 minutes!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving 1 Tbsp. oil. Cut tomatoes into thin strips.
- Mix reserved oil, tomatoes and garlic in medium saucepan; cook on medium heat 2 min. Add cream, peas, mustard and basil; cook 5 min. or until heated through, stirring occasionally.
- Drain pasta; place in large bowl. Toss with sauce.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 65 mg, Sodium 170 mg, Carbohydrate 51 g, Fiber 4 g, Sugar 6 g, Protein 11 g
CHICKEN PENNE ALLA VODKA
Chicken Penne alla Vodka is a 30 minute, restaurant quality pasta entree with lean chicken breast and penne pasta in a creamy tomato vodka sauce. Make chicken alla vodka for date night OR any weeknight and win hearts.
Provided by Traci The Kitchen Girl
Categories Dinner entree Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Follow package instructions to cook PENNE PASTA with SALT added to the water.
- Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.
- Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.
- Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.
- Transfer chicken to a cutting board, cover, and rest.
- Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.
- Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.
- Add VODKA and scrape the pan to release any browned bits to deglaze.
- Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
- Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.
- Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.
- Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.
- Slice the cooked chicken into 1/2" thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.
- Stir everything together. Add SALT and PEPPER to taste.
- Serve warm garnished with chopped fresh OREGANO or parsley.
- To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.
Nutrition Facts : ServingSize 1 cup, Calories 261 kcal, Carbohydrate 24 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 255 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g
PENNE WITH SUN-DRIED TOMATO VODKA SAUCE
Make and share this Penne With Sun-Dried Tomato Vodka Sauce recipe from Food.com.
Provided by mama smurf
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to boil in a large pot. Meanwhile, process half of tomatoes in food processor until smooth. Transfer to bowl. Stir in vodka and remaining tomatoes.
- Heat oil in large skillet over medium heat until shimmering. Add onion and sun-dried tomatoes and cook until onion is softened, about 3 minutes. Add garlic, red pepper flakes and italian seasoning and cook until fragrant, about 30 seconds. Stir in tomato-vodka mixture and 1/2 teaspoon salt and simmer until slightly thickened, 8 to 10 minutes. Add cream and cook until heated through, about 1 minute.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.
PENNE PASTA WITH SUN-DRIED TOMATOES
Very fast, very easy, rich/creamy, yet much lower in calories and fat than the traditional recipes. Make this a one dish meal by adding some sauteed mushrooms, shallots, frozen peas and top it off with a grilled chicken breast. Recipe from verybestbaking.com.
Provided by januarybride
Categories Penne
Time 20m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
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5/5 (2)Calories 529 per servingCategory Main Course
- To a large skillet heat butter, oil, minced garlic, and sun dried tomatoes over medium heat. Cook for about 5 minutes. (As the butter melts the garlic and tomatoes will start to get fragrant and release their oils. Then after about 5 minutes the garlic will get golden on the edges and the butter will be bubbling.)
- Carefully! Turn off heat and let it come down to a light simmer at the most, add the vodka and with a long lighter quickly light the fumes and stand back. The flames will die out in about 30 seconds. (Keep the lid to the pot handy in case flames get out of hand it can be used to suffocate the flames).
- Add the heavy cream, tomato paste, and red pepper flakes. Bring back to a simmer an cook an additional 10 minutes or until the sauce thickens.
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- Heat the olive oil, onion, garlic, crushed red pepper, and dried oregano in a large skillet over medium low heat. Cook, stirring often until the onion is soft and the garlic fragrant, about 10 minutes. Add the vodka, raise the heat, and bring the mixture to a boil, boil 5 minutes. Remove from the heat and add to the bowl of your crockpot along with the tomatoes, sun-dried tomatoes and large pinch of salt + pepper. Cover and cook on low for 6-8 hours or on high for 4-5 hours. Transfer the sauce to a blender and puree until smooth. Return to the crockpot and stir in the the cream and the parmesan. Cook uncovered on high for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente according to package directions. Drain.
- Divide the pasta among plates and top with the sauce, fresh oregano and grated parmesan. Eat!
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Reviews 10Servings 4Cuisine ItalianCategory Dinner
- In a large heavy pot, bring well-salted water to a boil. While you’re waiting, place half of the diced tomatoes in a blender or food processor and blend until smooth. Transfer to a bowl and stir in the vodka and remaining diced tomatoes. Set aside and keep warm.
- Cook penne pasta just until al dente, according to package instructions. Drain very well, but don’t rinse. Return drained pasta to pot and toss with 1 TB olive oil. Cover to keep warm.
- In a large skillet, add 2 TB olive oil over medium heat. When oil is hot, add onion and garlic; stir 1 minute. Add sun-dried tomatoes, tomato-vodka sauce, sugar, and 1/2 tsp kosher salt and 1/2 tsp black pepper. Stir and bring to a simmer. Simmer uncovered for 8-10 minutes or until slightly thickened. Add yogurt and stir to incorporate, 1 minute. Remove from heat. Add salt and pepper to taste, if needed.
- Pour sauce over the warm pasta in pot, tossing to combine well. Serve with freshly grated parmesan cheese. If desired, garnish with chopped basil or parsley.
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4.7/5 (3)Total Time 30 minsCategory EntreeCalories 292 per serving
- Transfer cashews and soaking water to a blender. Add sun-dried tomatoes, nutritional yeast (or cheese), lemon juice, garlic, olive oil, salt, and pepper; blend until smooth.
- Cook pasta according to package instructions in salted water. Reserve 1 cup pasta water; drain remaining. Transfer cooked pasta back to pot and place back on burner with heat turned off; add 1/2 cup reserved pasta water and kale; toss pasta continuously for about 1 minute, until kale begins to wilt. Alternate adding cashew sauce and remaining pasta water, stirring continuously, until sauce coats noodles and desired level of creaminess is achieved. (Note: you may not end up using all of reserved pasta water or sauce, but better to have extra.) Divide pasta evenly onto each of 5 plates. Garnish with additional chopped cashews and fresh basil, if desired.
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5/5 (2)Total Time 25 minsCategory MainCalories 352 per serving
- Bring a large pot of salted water to boil. Cook pasta to al dente according to the package directions, then drain and set aside.
- While the pasta is cooking, warm the olive oil in a skillet over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant. Add mushrooms and sauté for about 5 minutes, until they turn dark brown in spots. Stir in the sun-dried tomatoes, followed by about 1 cup of the sauce, and reduce heat to low.
- Add pasta to the skillet, plus salt and pepper to taste, and stir well to combine. Add more sauce until the pasta is evenly coated, but not drowning in it. Add fresh basil, and serve with Parmesan. Enjoy!
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Reviews 2Category DinnerCuisine MediterraneanTotal Time 27 mins
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- Bring a large pot of salted water to boil. Cook pasta to al dente according to the package directions.
- While pasta is cooking, warm the olive oil in a medium skillet over medium-high heat. Remove the chorizo from its casings and crumble the meat into the skillet. Cook, stirring frequently and breaking into bite-sized pieces, for 3-4 minutes, until brown and cooked through. Set aside.
- Drain the pasta when ready, reserving about 1/4 cup of the cooking water. Return drained pasta to the pot and reduce heat to medium-low. Add chorizo, tomatoes, and sauce. Stir well to combine. If the sauce appears too thick, add a bit of the reserved pasta water, one tablespoon at a time. Cook the pasta and sauce together for 2 minutes to marry the flavors, then serve.
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- Cook the pasta in a large pot of salted water according to package instructions. Then drain the cooking water, but reserve about 1/3 cup of the water to use for the sauce.
- In the meantime, heat the oil in a skillet or saucepan over medium heat. Once hot, add the onion and sauté until translucent, about 3-5 minutes. Then add the garlic and cook for another minute until fragrant.
- Optional step: Pour in the vodka and cook for 2-3 minutes over high heat, or until most of the liquid has evaporated.
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5/5 (7)Category PastaServings 4Estimated Reading Time 4 mins
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- Heat oil in a large heavy saucepan over medium. Add onion and tomato paste, stirring, until onion is light golden, 3 min.
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