Penne With Marinara Sauce Recipes

ITALIAN SAUSAGE MARINARA WITH PENNE

Steps:

• In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened., Meanwhile, cook pasta according to package directions; drain. Serve with sauce.

SAUSAGE & PENNE MARINARA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

PENNE PASTA BAKE RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
• Meanwhile, in a large skillet, brown the ground beef. Add the onion and cook until softened. Add the spaghetti sauce and allow to simmer for 15 minutes. Stir in the sour cream. Add the drained pasta and stir to coat.
• Preheat the oven to 350F. Spray a 2 quart baking dish with nonstick cooking spray. Pour half of the pasta into the baking dish. Top with half of the Provolone and half of the Mozzarella. Pour the remaining pasta on top and top with the remaining Provolone and Mozzarella, and sprinkle the Parmesan on top.
• Bake until the cheese is melted and bubbly, about 30 minutes. Sprinkle with chopped parsley before serving.

BAKED PENNE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
• Cook pasta in a large pot of salted boiling water just until al dente, about 9 minutes. Drain and return to pot. Stir in marinara sauce and toss to coat.
• In a medium bowl, stir together ricotta, eggs and Parmesan cheese. Add basil, salt, garlic powder and pepper; stir to combine.
• Layer half of the pasta mixture in the prepared baking dish. Spread the ricotta mixture evenly over the pasta. Spoon the remaining pasta over the ricotta. Sprinkle mozzarella on top.
• Bake, uncovered, for 30 minutes (or until hot and bubbly).

PENNE WITH VODKA SAUCE

Steps:

• Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

PENNE PASTA IN MARINARA SAUCE

Steps:

• Boil pasta as per the package instructions. Add oil and season with salt. Once boiled, drain and set it aside.
• Assemble all the ingredients.
• Heat oil in a pan and add garlic to it. When it starts to sizzle add chopped onions and saute for a minute.
• Add mushrooms and saute for another minute.
• Add marinara sauce and stir. At this point add cream ,spices and mix well.
• The sauce is ready. Adjust seasonings and..
• Add boiled pasta to the marinara sauce mix.
• Stir in gently to combine.
• Just before serving add baby spinach leaves, mix and take it off the flame. Let it sit covered, spinach leaves with become tender with the heat. Top it off with shredded cheese and enjoy!!

PENNE ALLA VODKA WITH CHICKEN

Steps:

• 1. Cook pasta until al dente and drain. 2. Heat a large saute pan over medium heat. Add butter when hot and let melt. Add chicken and spread them into a single layer. Let cook for 2 to 3 minutes (without disturbing). 3. Add onion, garlic, salt, red pepper flakes and black pepper to the chicken, cook, stirring occasionally for about 3 minutes or until chicken is almost cooked and onion is translucent. 4. Stir in marinara sauce, heavy cream and vodka. Cook, stirring occasionally for 7 to 10 minutes or until sauce has reduced slightly and thickened. 5. Stir in cooked pasta, parmesan cheese and basil. Toss well and serve.

PENNE WITH MARINARA SAUCE

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
• Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
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• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
• Yield: about 3 1/2 cups

PENNE WITH ROASTED PEPPER MARINARA SAUCE

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat.
• Add onion and garlic; sauté for 6 minutes or until tender.
• Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil.
• Reduce heat, and simmer for 20 minutes, stirring occasionally.
• Remove from heat; stir in oil.
• Serve over pasta.