PENNE WITH FIVE CHEESES
Steps:
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
COUNTRY-STYLE PENNE (PENNE PAESANA)
This recipe comes from an October 1986 issue of Bon Appetit. It appeared in a feature on "The Heart of Venice" and is the special house pasta at Da Ivo. Draining time for eggplant is not included in prep time.
Provided by Leslie in Texas
Categories Penne
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
- Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
- Heat oil in heavy large skillet over low heat.
- Add garlic and stir 30 seconds.
- Add parsley and stir 30 seconds.
- Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
- Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
- Stir in olives, capers and chili; cook 3 minutes; remove chili.
- Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
- Stir in bechamel and heat through.
- Sprinkle with basil and serve.
- Italian Bechamel Sauce:.
- Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
- Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
- Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
- Return mixture to saucepan and whisk until smooth.
- Place plastic wrap on surface to prevent skin from forming.
Nutrition Facts : Calories 666.1, Fat 17.7, SaturatedFat 5.1, Cholesterol 60.3, Sodium 491.1, Carbohydrate 113.4, Fiber 22.7, Sugar 9.6, Protein 14.8
PENNE WITH MARINARA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
- Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
- Copyright 2003 Television Food Network, G.P. All rights reserved
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
- Yield: about 3 1/2 cups
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