Jens One Pan Penne With Mushrooms And Arugula Recipes

ONE PAN ORECCHIETTE PASTA

Steps:

• Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
• Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
• Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA

Steps:

• Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
• Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
• Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
• Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

GOAT CHEESE AND ARUGULA OVER PENNE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
• Drain pasta, and toss with goat cheese mixture.