Penneallapanna Recipes

Steps:

• Heat the oil in a skillet.
• On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
• Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
• Add the cayenne pepper and stir in the parmesan.
• If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
• Stir in the pasta and serve straight away.

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Steps:

• Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
• Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
• Heat oil in heavy large skillet over low heat.
• Add garlic and stir 30 seconds.
• Add parsley and stir 30 seconds.
• Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
• Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
• Stir in olives, capers and chili; cook 3 minutes; remove chili.
• Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
• Stir in bechamel and heat through.
• Sprinkle with basil and serve.
• Italian Bechamel Sauce:.
• Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
• Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
• Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
• Return mixture to saucepan and whisk until smooth.
• Place plastic wrap on surface to prevent skin from forming.

Steps:

• Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.
• Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.
• Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.

Steps:

• Heat oil in a large pot over high heat. Cook onion until translucent.
• Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
• Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
• Add cream, stirring until evenly incorporated.
• Stir in pasta until evenly coated.
• Serve with parsley and parmesan.
• Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
• Enjoy!

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.