Penne With Peppers And Cream Recipes

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.

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

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.

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.

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.

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.