Olivegardenpennemilanese Recipes

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OLIVE GARDEN PENNE MILANESE



Olive Garden Penne Milanese image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces sweet Italian sausage, casing removed
1 1/2 cups heavy cream
1 teaspoon saffron thread
1 lb penne rigate, cooked according to package directions
1/3 cup parmesan cheese
salt and pepper, to taste
fresh parsley, chopped (garnish)

Steps:

  • Brown sausage in a pre-heated pan. Drain fat and set sausage aside.
  • Add cream to the hot pan and continue to cook over low heat for 4 minutes. Add saffron and reduce sauce to the desired consistency.
  • Chop sausage and add it to sauce.
  • Remove cooked pasta from pot, retaining a portion of the water. Immediately add pasta to sauce and season with Parmesan cheese, salt and freshly crushed black pepper. (Thin sauce with pasta water if needed.).
  • Transfer to large serving platter, garnish with chopped parsley and serve.

OLIVE GARDEN PENNE ROMANA ( COPYCAT )



Olive Garden Penne Romana ( Copycat ) image

Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!

Provided by Sharon123

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes
1 tablespoon garlic, minced
1 cup white wine
2 tablespoons fresh rosemary, chopped
2 tablespoons parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 1/2 cups chicken broth (or veg. broth)
2 cups green beans, blanched
1 cup tomatoes, diced
4 cups penne pasta, cooked
3 tablespoons romano cheese
3 tablespoons parmesan cheese

Steps:

  • Romana Sauce:.
  • Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.
  • In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
  • Pasta:.
  • Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
  • Serve hot. Enjoy!

Nutrition Facts : Calories 760.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 7.5, Sodium 691, Carbohydrate 97.2, Fiber 14.2, Sugar 5, Protein 14.3

OLIVE GARDEN PENNE SENESE



Olive Garden Penne Senese image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb penne pasta, cooked
2 tablespoons butter
1/2 cup extra virgin olive oil
1/2 cup yellow onion, chopped
3 garlic cloves, chopped
1/2 lb mushroom, sliced
6 Italian sausages, casing removed
1/4 cup white wine
2 tablespoons white wine
2 tablespoons all-purpose flour
1 quart heavy cream
1/4 lb prosciutto ham, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/2 lb parmesan cheese, grated
1 teaspoon garlic pepper seasoning (optional)
salt, to taste
fresh basil leaf, chopped (garnish)
fresh sage, chopped (garnish)
parmesan cheese, grated (garnish)

Steps:

  • Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
  • Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
  • Add cooked, drained pasta to pan with sauce. Toss well.
  • Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.

Nutrition Facts : Calories 2248.3, Fat 173.7, SaturatedFat 84.3, Cholesterol 462.2, Sodium 2510.5, Carbohydrate 113, Fiber 13.9, Sugar 3.9, Protein 61.6

PENNE WITH FIVE CHEESES



Penne with Five Cheeses image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

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.

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