Penne With Rustic Lentil Sauce Recipes

Steps:

• Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid.
• Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente.
• Drain and toss with 2 tablespoons of olive oil.
• Heat the remaining oil in a large deep frying pan, add the carrot, onion and celery and cook over medium heat for 10 minutes, or until lightly browned.
• Add two thirds of the crushed garlic and the thyme and cook for a further minute.
• Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender.
• Gently add the lentils and stir until heated through.
• Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt.
• The stock should be slightly syrupy at this point.
• Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
• Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
• Preheat the oven to 500 degrees F (260 degrees C).
• Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
• Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
• Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.