PENNE WITH SAUSAGE AND GREENS
Steps:
- Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
- Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.
PENNE WITH PARMESAN CREAM AND PROSCIUTTO
Categories Milk/Cream Pasta Side Broil Kid-Friendly Quick & Easy Lunch Parmesan Fall Prosciutto Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 (main course) or 8 (side dish) servings
Number Of Ingredients 4
Steps:
- Put oven rack in upper third of oven and preheat oven to 375°F.
- Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
- Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
- Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
PENNE WITH TOMATO PROSCIUTTO SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Pasta Pork Tomato Vegetable Sauté Christmas Thanksgiving Dinner Meat Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (pasta course) servings
Number Of Ingredients 8
Steps:
- Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
- Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
- While pasta cooks, reheat sauce over medium heat.
- Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
PENNE WITH COLLARDS AND PROSCIUTTO
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy skillet. Add the prosciutto and onion and cook over medium heat until they barely begin to brown. Stir in the garlic, cook a couple of minutes longer, then add the collards.
- Cook, stirring, about seven minutes, until the collards have wilted. Stir in the vinegar and season to taste with salt and pepper. Remove the skillet from the heat.
- Bring a large pot of salted water to boil. Add the penne, stir once or twice and cook until al dente, for about eight minutes. Remove half a cup of water from the pot; set aside. Drain the penne well.
- Reheat collard mixture, add penne to the skillet and stir. Moisten with reserved cooking water and season to taste with salt and pepper. Toss with the cheese and serve.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 6 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 476 milligrams, Sugar 3 grams
PENNE WITH ASPARGUS-PROSCIUTTO SAUCE
Provided by Food Network
Time 35m
Yield 6 servings (or 4 very hungry p
Number Of Ingredients 9
Steps:
- Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil.
- After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream.
- Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil.
- At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl.
- While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture.
- Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an
PENNE WITH PEAS AND PROSCIUTTO
Garden fresh peas make the difference in this pasta dish. If you can't get fresh, frozen will be a good replacement.
Provided by southern chef in lo
Categories Penne
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook the penne according to the package directions add the peas during the last 3 or 4 minutes; drain and set aside.
- in large skillet melt the butter and sauté the prosciutto until crisp,. Add the cream, chives, and parmesan cheese, along with the tomato and the basil, stirring well to blend.
- Add the penne and the peas and mix well. Season to taste with salt and pepper.
- Serve with more parmesan cheese.
PENNE WITH COLLARDS,SAUSAGE, AND MUSHROOMS
Adapted from Southern Living. The type of sausage you need is the kind that comes in a long link that you can slice into thin rounds. You may use any flavor of smoked sausage you like - you may even use a chicken or turkey sausage if you prefer.
Provided by HeatherFeather
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to package directions and plan to have it cooked& ready to go by the end of the cooking process.
- Brown sausage slices in a large deep pot until browned on each side; remove sausage slices from the pan and drain off any fat.
- Add oil to the same pot, heat over medium briefly, then add garlic and mushrooms, stirring constantly until mushrooms are tender (be careful not to burn the garlic)- this will take only a few minutes.
- Return the sausage slices to the pan along with collards, Italian seasoning, and tomatoes with their juices.
- Cook, stirring as needed, for about 10 minutes.
- Add the cooked pasta and toss well.
- Serve with grated Parmesan cheese sprinkled over each serving to taste.
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