Penne A La Russe Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

Steps:

• Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.

Steps:

• Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
• Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
• Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
• Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
• Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.

Steps:

• Bring a pot of salted water to a boil and cook penne for 20 minutes or until done to your taste.
• Melt butter in a medium saucepan adding crushed peppers.
• Cook for 1-2 minutes over medium heat.
• Add vodka and simmer for 1-2 minutes.
• Add tomato sauce and mix thoroughly.
• Add cream slowly being careful not to curdle it.
• Bring sauce to a simmer slowly.
• Drain pasta and add sauce mixing thoroughly.
• Add Parmesan cheese and mix well.
• Serve immediately.

Steps:

• Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
• Heat oil in large skillet or wok over medium heat.
• Saute garlic, prosciutto, and red pepper flakes for 1 minute.
• Stir in tomatoes and tomato paste and cook for 3 minutes.
• Stir in vodka and cream and simmer for 15 minutes.
• Stir in Parmesan and chopped basil.
• Add pasta and toss until evenly coated.
• Serve with additional Parmesan cheese if desired.

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente.
• Roast the green chiles over a flame until blackened. Let cool in a paper bag, then peel but do not rinse. When cool enough to handle, chop and set aside.
• Toast the pine nuts until golden in a dry pan over low heat. Dice the roast chicken and the sun-dried tomatoes.
• Add the olive oil to a large pan and saute the onion and garlic until golden. Stir in the chicken, sun-dried tomatoes, and green chile and cook for 1 minute. Season with plenty of salt and pepper, to taste. Drain the penne and add it to the pan. Toss until all of the ingredients are evenly mixed. Transfer to a serving bowl and garnish with toasted pine nuts... Buon Appetito!

Steps:

• Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
• Cook over low heat until gelatin dissolves; cool slightly.
• Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.
• Gradually add dissolved gelatin; stirring constantlly.
• Beat egg whites until stiff, but not dry. Fold into yolk mixture.
• Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
• Garnish with fruit if desired.

Steps:

• Line bottom and sides of 9 inch springform pan with ladyfingers.
• Soften gelatine in lemon juice.
• On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
• Gradually beat in gelatine mixture.
• Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
• Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
• In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
• Beat egg whites over simmering water until soft peaks form.
• Remove from heat and let cool.
• Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
• Spoon into ladyfinger-lined pan.
• Chill for 3 hours or overnight.
• Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

Steps:

• Arrange egg halves on a serving plate, cut side down.
• Combine remaining ingredients and spoon over eggs.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
• Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
• Preheat the oven to 500 degrees F (260 degrees C).
• Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
• Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
• Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.