Penne Peperoncini Formaggio Recipes

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PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)



Penne ai Quattro Formaggi (Mac 'n' Cheese) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 10 kid-size servings or 4 to 6 main servings

Number Of Ingredients 9

Kosher salt
1 cup whole milk
4 ounces gorgonzola, cut into small cubes
4 ounces taleggio, cut into small cubes
2 ounces gruyere, grated
2 ounces Parmesan, grated, plus more for topping
1 pound mezze pasta (short penne)
Freshly ground black pepper
1/3 cup plain dried breadcrumbs

Steps:

  • Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
  • Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
  • Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
  • Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
  • Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.

SPICY PEPPERONCINI PENNE



Spicy Pepperoncini Penne image

I found this recipe in a Quick Cooking magazine sometime ago and have been making it several times a month for a few years now. Everyone who likes their food a little spicy loves this. And the best part of it is, it truly is ready in 30 minutes or less.

Provided by Kathy914

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package penne or 1 (16 ounce) package penne pasta
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary
2 (3 1/2 ounce) packages sliced pepperoni, halved
1/2 cup sliced pepperoncini pepper
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
3 1/2 cups boiling water
1/2 cup whipping cream
1/2 cup grated parmesan cheese

Steps:

  • In large skillet (sort of deep), layer the pasta, rosemary, pepperoni, pepperoncinis and red peppers.
  • Add water; bring to a boil.
  • Reduce heat; cover and simmer for 12 minutes Or until pasta is tender.
  • Add cream and Parmesan cheese; toss to coat.

Nutrition Facts : Calories 403.1, Fat 18.4, SaturatedFat 8.6, Cholesterol 54.8, Sodium 643.3, Carbohydrate 48.5, Fiber 7.2, Sugar 1.6, Protein 12.2

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