Penne Rigate With Prosciutto And Snow Peas In A Truffled Cream Recipes

PENNE RIGATE WITH PROSCIUTTO, AND SNOW PEAS IN A TRUFFLED CREAM

Steps:

• Cook the pasta al dente. Set aside.
• In a heavy sauce pan sauté the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%.
• Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.
• Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.
• Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.
• You can add fresh ground pepper to top it off if you like. Serve immediately.

CREAMY PENNE WITH PROSCIUTTO, PIMIENTO AND PEAS

Steps:

• Preheat oven to 375 degrees.
• In a small heavy saucepan over medium heat, bring cream, 1-1/2 cups cheese, pepper and salt just to a boil, stirring occasionally.
• Remove from heat.
• Meanwhile, cook pasta according to package directions until al dente; drain. Return pasta to pot, stir in prosciutto, peas, pimiento and cream sauce, mixing well and making sure pasta is well-coated. Transfer to a 2-quart shallow baking dish and bake 15 minutes.
• Stir pasta well to redistribute sauce, then sprinkle with additional Parmesan cheese (about 2 T.). Turn on broiler and broiler about 2-4 minutes, until top is lightly browned.

PENNE RIGATE WITH FOUR CHEESES

Steps:

• In a covered pasta pot over high heat, bring water to a rapid boil.
• Meanwhile, in a large saute pan, heat the oil over medium heat.
• Add in wine and garlic; cook, stirring, until reduced by half.
• Add in cream and decrease heat to low.
• Simmer until slightly thickened, about 3 minutes.
• Add provolone, scamorza, and Pecorino Romano.
• Cook, stirring, until cheese has melted, about 7 minutes.
• Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
• While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
• Scoop out about 1 cup of the pasta water and set aside; drain pasta.
• Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
• Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
• Add half of the Parmigiano-Reggiano and toss well.
• Transfer to a large serving platter and sprinkle with remaining cheese.
• Serve immediately.

CHICKEN PENNE RIGATE

Steps:

• Heat olive oil in 12-inch skillet.
• Add onion and pepper and cook until tender.
• Add chicken and cook throughly.
• Add sauce and spices.
• Cook pasta according to package directions.
• Once all is done, add pasta to large bowl or dish and cover with sauce. Top with fresh ground Parmesan cheese.

PENNE RIGATE WITH CHICKEN

Steps:

• Cook pasta according to package directions.
• Saute pepper, onion, and garlic in olive oil until tender.
• Stir in pasta sauce, chicken and basil.
• Simmer 5 minutes.
• Serve sauce mixture over pasta.

PENNE RIGATE WITH RICOTTA

Steps:

• Boil Penne Rigate (directions on box).
• Cut onions into slices.
• Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
• Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
• Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
• Now You Can Enjoy!

PENNE WITH CREAMY GARLIC SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in small saucepan, melt butter; add garlic (I add the extra olive oil now).
• Cook over medium heat 1 minute.
• Add flour; cook 1 minute, stirring constantly.
• Stir in broth and milk or cream.
• Cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and Parmesan cheese; stir until cheese is melted.
• Toss hot pasta with sauce; serve immediately.