PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
PENNE WITH BUTTER, SAGE, AND PARMESAN
This simple recipe makes a great accompaniment to grilled chicken. The quality of Parmesan really matters here; avoid the stuff in the green container for this preparation!
Provided by D. Todd Miller
Categories Penne
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
- Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
- When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
- Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
- Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
- Season liberally with pepper, and salt to taste.
Nutrition Facts : Calories 545.3, Fat 14.1, SaturatedFat 6.1, Cholesterol 22, Sodium 368, Carbohydrate 91, Fiber 12.5, Sugar 0.2, Protein 16.1
CREAMY PARMESAN PENNE
"This dish is excellent as a side dish to farmer-style sausage or schnitzel," writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1 serving.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.
Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
GARLIC PENNE PASTA
This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.
Provided by Taliesen
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
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, and return to pot.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g
PENNE WITH ASPARAGUS, SAGE AND PEAS
Make and share this Penne With Asparagus, Sage and Peas recipe from Food.com.
Provided by ChefDebs
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
- Meanwhile in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
- Add the peas and cream to the skillet and boil over high heat until the sauce has thickened; 3 minutes.
- Stir in the penne and cook until heated through.
- Remove from the heat and stir in the butter, sage and 1/2 cup of cheese.
- Season with salt and pepper.
- Transfer to pasta bowls and serve imediately, passing additional cheese at the table.
Nutrition Facts : Calories 551.1, Fat 24.8, SaturatedFat 10.9, Cholesterol 50.2, Sodium 391, Carbohydrate 66.5, Fiber 12.5, Sugar 7.7, Protein 19.3
PENNE WITH PANCETTA, SAGE, AND MUSHROOMS
Categories Mushroom Pasta Pork Father's Day Dinner Ham Fall Family Reunion Sage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15-18 minutes. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Heat 2 tablespoons oil in a large deep skillet over medium-high heat. Add mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Transfer mushrooms to a plate. Add remaining 1 tablespoon oil and pancetta to same skillet. Sauté until pancetta begins to brown, about 10 minutes. Add wine reduction, butter, and herbs; simmer until liquid thickens slightly, about 3 minutes. Stir in mushrooms. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain pasta, reserving 1/2 cup cooking liquid.
- Stir pasta and 1/2 cup cheese into mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is al dente and sauce thickens and clings to pasta, about 5 minutes. Season with salt and pepper. Transfer to a large bowl. Sprinkle 1/2 cup cheese over.
PARMESAN PENNE
My mother was not much of a cook. So I credit my husband for encouraging me to experiment in the kitchen. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce.-Vera Soghomonian, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
Nutrition Facts :
PENNE WITH BUTTERNUT-SAGE SAUCE
Categories Food Processor Cheese Dairy Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Butternut Squash Fall Winter Sage Noodle Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Process squash and onion in a food processor until finely chopped, about 1 minute.
- Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat.
- While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
- Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.
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