PENNE STRASCICATE
Make and share this Penne Strascicate recipe from Food.com.
Provided by Wok With You
Categories Penne
Time 1h
Yield 1 4 plates, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy bottomed saucepan, saute the onion, carrot, celery in oil until soft. Add the meat, and cook until done. Season with salt and peper. Add wine and cook 10 minutes. Add the parsley, tomatoes and stock. Simmer for 30 minutes. Add cooked pasta and let cook for 2 minutes to let the sauce penetrate the pasta. Serve topped with grated cheese.
Nutrition Facts : Calories 909.2, Fat 38.7, SaturatedFat 11, Cholesterol 77.7, Sodium 765.2, Carbohydrate 100.5, Fiber 14.1, Sugar 4.9, Protein 37
PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
- Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
- Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.
ANTIPASTI PENNE
This healthy, budget-friendly pasta dinner is inspired by pricey antipasti platters. We love the spicy-garlicky flavor the soppressata brings-lots of bang for your buck!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.
- Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil.
PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the pasta: 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. Place the pasta in a large serving bowl.
- For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
- For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
- To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.
PENNE WITH MEATY RAGU
Steps:
- Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
- Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.
PENNE STRASCINATA
Provided by William Matthews
Categories dinner, lunch, pastas, main course, side dish
Time 35m
Yield Six servings
Number Of Ingredients 11
Steps:
- In a large skillet, heat 4 tablespoons of the olive oil over moderate heat. Add the pasta and cook, stirring, until it begins to brown, about 12 to 15 minutes. Remove the pasta and set aside. Saute the onion in the remaining 2 tablespoons of oil in the skillet until soft but not brown, about 5 minutes.
- Return the pasta to the skillet, stir in the Cognac and cook until the liquid is evaporated.
- Add 2 cups of the beef stock and cook, stirring, until it is absorbed. Add 2 more cups stock and, when it is almost absorbed, stir in the mushrooms. Add the remaining stock 1/2 cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.
- Stir in the cream and salt and simmer until slightly thickened, about 1 minute. Remove from the heat and stir in the Parmesan. Sprinkle with parsley and pepper.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 11 grams, Sodium 883 milligrams, Sugar 5 grams
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- Finely chop the carrots, celery, parsley and onion. Use a good sharp knife, and reduce the vegetables in a fine mince. We call this battuto in Italy, while the French call it mirepoix. If you prefer to use a food processor - even my grandma has abandoned her cutting board and mezzaluna for a vegetable chopper - do it in several times. First chop the celery, parsley and carrot, then the onion, just enough to finely shred it. Careful not to reduce the onion in a mush.
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