PASTA NAPOLITANA
This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 25
Steps:
- In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.
Nutrition Facts : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.
PENNE DI BOSCO
Steps:
- In a small bowl soak porcini in 3 cups of boiling water 30 minutes. Remove porcini, squeeze out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender. Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half. Cook pasta in boiling water until al dente. While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes. Drain pasta in a colander and transfer to a large bowl. Add sauce, Parmesan, and truffle oil and toss well. Season pasta with salt and pepper to taste. add your own note
PENNE DI BOSCO
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a small bowl soak porcini in 3 cups of boiling water 30 minutes. Remove porcini, squeeze out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender. Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half.
- Cook pasta in boiling water until al dente.
- While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes. Drain pasta in a colander and transfer to a large bowl. Add sauce, Parmesan, and truffle oil and toss well. Season pasta with salt and pepper to taste.
PENNE SAN REMO (INSPIRED BY BUCA DI BEPPO)
Delicious dish served at Buca Di Beppo. Tender chicken breast, artichoke hearts, sun-dried tomatoes and green peas tossed with imported Italian penne pasta in a white wine cream sauce. Note, since Buca is a restaurant, they use pre-made Alfredo Sauce, and pre-cooked, breaded chicken breasts. This recipe reflects a more traditional, home-style cooking as opposed to a streamlined restaurant approach. Also at Buca, the chicken is added earlier in the cooking process (along with the artichokes and the sun-dried tomatoes.) They can do this because they use pre-made Alfredo sauce. This recipe involves making the Alfredo sauce, or white-wine cream sauce from scratch. The chicken is cooked separately (before) then added to the sauce at a later step so that the chicken retains some crispiness.
Provided by Chef Vince Ang
Categories Penne
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
- Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
- For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
- In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
- Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
- Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
- Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
- Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
- When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
- Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
- Add the green peas and stir for about three minutes.
- Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.
Nutrition Facts : Calories 1130.4, Fat 45.7, SaturatedFat 15.8, Cholesterol 137.5, Sodium 1311, Carbohydrate 132.4, Fiber 18.6, Sugar 5.7, Protein 47.7
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