Penne Con Salmone Piselli E Panna Recipes
MARIO BATALI'S PENNE ALL' ARRABBIATA RECIPE
Provided by mirelsonp
Number Of Ingredients 8
Steps:
- 1. Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt. 2. Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat. 3. Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water. 4. Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
PENNE CON SALMONE, PISELLI E PANNA RECIPE
Provided by á-18
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil, but don't add the pasta until the sauce is done. In a large frying pan, saute cubed salmon in 1 tablespoon olive oil over medium heat until cooked through (but do not overcook). Season with salt and pepper and set aside. Either in the same frying pan or in another large one, heat 2 tablespoons olive oil and saute onion over medium heat until wilted and transparent. Add cream cheese, grano padano, butter and milk. Occasionally stir until ingredients are well blended together. Add sauted salmon, peas and parsley. Remove from heat, cover and set aside. Add penne to boiling water and cook according to package instructions. In a large serving bowl, toss the pasta and sauce together, then serve immediately. NOTE: You might not use all the sauce. The remainder of the sauce can be stored in the refrigerator for several days in an air tight container. When reheating, add a bit of milk to make it creamy again.
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