au.mpmn-digital.com
New recipes

Best Penne Recipes

Best Penne Recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Top Rated Penne Recipes

Serve your pasta in this spicy, rich tomato sauce, for a comforting and tasty dinner.This recipe is courtesy of As Easy As Apple Pie.

Packed with immune system boosting spinach, this penne pasta salad also includes mozzarella cheese balls and heart-healthy tomatoes. Courtesy of McCormick

The feta cheese adds a salty creaminess to the olives and sundried tomatoes, and the spinach complements each of the flavors nicely. The refreshing pasta salad is also a great way to use up pantry staples.Recipe courtesy of West of the Loop

Italian-American hot spot Carbone in New York is one of Jason Goldstein's favorite restaurants. It can be hard to get a reservation to chow down on their popular spicy rigatoni vodka, so he decided to replicate it at home using everyday pantry staples. He uses penne in his version but you can use rigatoni as Carbone does, or any other tube-shaped pasta. Recipe courtesy of Jason Goldstein of Chop Happy.

Making Supreme Pasta Salad is super easy with this recipe. Grab your favorite pasta, whether it's penne, rotini or fusilli, and add vegetables like broccoli, carrots, bell peppers and tomatoes. Recipe courtesy of McCormick

Even if you're like me and can barely suppress an eye roll at the mention of words like "healthy grains," I guarantee that you'll like spelt — and specifically spelt pasta. It legitimately tastes like the real thing — none of that dense, chewy texture you get with other alternative grains. And while I'm not 100 percent sure I'm justified in feeling a lot less guilty about eating pasta when it's made with spelt, I definitely do, which is a real bonus.See all quinoa recipes.Click here to see Healthy Swap-Outs, One Grain at a Time.

This recipe is a simple salad perfect for summer: just red tomatoes, mozzarella, basil, parsley, and a plain vinaigrette of olive oil and vinegar.

An easy stovetop recipe that is surprisingly refreshing, this simple pasta recipe is fabulous for a hearty weeknight meal.

Why reach for pre-packaged meal kits on the grocery shelf, when you can prepare a hearty, homemade pasta dish right in your own kitchen? Using ingredients you typically have on hand, this easy, one skillet meal is about to become a new family favorite.Recipe courtesy of McCormick

Many may have thought of adding the seasonal ingredient pumpkin to a pasta dish, but few have seen it done like this before. Creamy puréed pumpkin is whisked together with coconut milk and egg yolks to yield a sweet and bold flavor that makes this a classic fall dish to serve.

At once rustic and sophisticated, this dish can be on the table in less than 45 minutes.By Anolon® Gourmet Cookware

It may be a bit of a stretch to call this dish a casserole — it's not baked and it's not made in a traditional casserole dish — but that's what I grew up calling it. This no-bake tuna casserole was a staple in my house growing up (and it's still a favorite to this day), and it's the epitome of comfort food. Noodles, cheese, green peas, and tuna — doesn't get much easier (or delicious!) than that. I've made this version a tiny bit healthier by subbing in whole-grain penne and nonfat milk, but feel free to go for full-on comfort food if you want!Click here to see Casserole Recipe Redux


The Pioneer Woman's Best Pasta Recipes

Make tonight pasta night with these comforting picks, including Ree Drummond's creamy Alfredo and hearty lasagna.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Shane Bevel ©2011, Television Food Network, G.P.

Pancetta and Butternut Squash Pasta

White wine, lemon juice and fresh herbs brighten up this hearty pasta dish.

Cajun Surf and Turf Pasta

Ree cooks the steak and shrimp in the same skillet to make sure their flavors are infused throughout the dish.

Chicken Florentine Mac and Cheese

A Florentine sauce is typically made with cream, white wine, butter and spinach. Not only does Ree incorporate these flavors into her pasta, she adds three different types of cheese for over-the-top decadence.

Shortcut ‘Homemade’ Ravioli

&ldquoWonton wrappers make an amazing cheat pasta dough,&rdquo Ree says. All you need to do is make the filling and you&rsquore on your way to ravioli.

Ravioli a la Betsy

Believe it or not, you can get this hearty ravioli dinner, complete with a creamy tomato sauce and tender shrimp, on the table in just 16 minutes.

Mac and Cheese Primavera

In Italian, primavera means &ldquospring,&rdquo and in this hearty dish, Ree adds tons of springtime veggies, like broccoli and asparagus.

Skillet Spaghetti and Meatballs

Ree undercooks the pasta in boiling water by just a minute, because the noodles will cook again later when they&rsquore transferred to the skillet with the meatballs and sauce.

Mixed Seafood Pasta

Ree tosses the shrimp, calamari and lobster meat with tangy capers, a splash of white wine, and a mix of fragrant thyme and rosemary. A bit of fresh lemon juice complements the light flavors of the seafood.

Six Pepper Pasta

Don&rsquot let the name of this dish scare you. While there are tons of peppers here, most are sweet and smoky, not spicy, so you don&rsquot have to worry about overwhelming heat!

Sunshine Pasta Salad

Ree&rsquos creamy, garlicky and lemony Sunshine Dressing adds wonderful flavors to this dish, but the presentation takes it to another level. This dish features red, yellow and orange ingredients to mimic the colors of a sunset!

Pasta Primavera

Linguine with Clam Sauce

This simple but spectacular meal is the first dish that Ree ever cooked for her husband, Ladd, so you know it's going to be a winner.

Stuffed Shells

A mixture of creamy ricotta and nutty Romano cheese is the ideal filling for these family-friendly shells.

Kale-Pasta Mason Jar Salads

Transporting salads can be tricky, because the lettuce tends to wilt. But if you follow Ree's lead and stack the salad fixings with the greens at the top inside a hefty glass jar, this Italian-inspired meal will hold up well until lunchtime.


Easy Homemade Penne Pasta Recipe - Best 15 dinner recipe

/u/Magentastreaks Just a reminder. Please make sure you share the ingredients list and the preparation method in a comment below - not everybody wants to watch a video or visit an external website. Thanks for contributing to the subreddit!

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

INGREDIENTS

16 oz. Penne pasta (cooked al dente)

2 tbsp Extra virgin olive oil

1 tbsp Fresh Garlic, minced

24 oz. Spaghetti sauce or marinara sauce (or Homemade marinara sauce)

1/2 tbsp Dried herbs- oregano or

1/2 tbsp Red pepper flakes

INSTRUCTIONS

Start by boiling some water and cook the penne pasta according to your package instructions.

While pasta is cooking, heat a skillet over medium to high heat and add olive oil.

Add chopped garlic and onion, cook for 1 minute or until the onion becomes slightly translucent.

Drain the pasta and toss it into the pan along with marinara sauce and chilly flakes.

Add fresh diced tomatoes and chopped baby spinach. *

Cook until tomatoes and spinach is wilted. Pour in whipping cream. Add black pepper & salt and stir in until everything is properly combined.


What is Penne Arrabbiata?

Penne in Italian means feathers, and if you know what a quill pen looks like, you’ll understand why this shape of pasta is named after them. Arrabbiata means angry, so this “angry pasta” is named because it’s spicy and hot! Don’t be put off by its name though, because you can make it as angry as you like! A little spicy pepper or a lot, either way or in between is delicious! If you don’t have fresh, use dried pepper flakes like this.

I used one of these cayenne peppers that I grew as they are quite spicy, however if you like, you can remove the seeds (which makes the dish less spicy). Love the heat? Add more! I would try to stick to cayenne or super chilis as using jalapenos, Scotch bonnet or other hot peppers will impart a very different flavor that isn’t normally used in penne arrabbiata. FYI, in Italy, you’ll see penne all’arrabbiata on menus as that’s what it’s actually called. I have to use the “penne arrabbiata” term so that US readers will find this recipe.


How to make Pasta Arrabbiata:

Sauce: The first step is making the spicy tomato sauce! Drizzle 1/4 cup of olive oil in a large pot over medium heat. Add in the garlic and chili red pepper flakes and cook for a minute or so. Then stir in the tomato paste, then add the tomatoes. Toss in the salt, pepper, and sugar, and simmer on low for at least 15 minutes. While your sauce is simmering, boil your pasta!

Penne: Fill a large pot with water. Season with salt and bring the water to a boil. Add the pasta to the boiling salted water and cook, stirring occasionally, for 10 minutes, or until al dente. Reserve a 1/4 cup of the salted water, before removing from heat. Drain the pasta.

Garnish: Stir in the cooked penne and serve warm! Garnish with plenty of grated parmigiano reggiano and slivered basil leaves. When it comes to this pasta, you can never have enough cheese and herbs.

Can I add protein to this sauce? Absolutely! Try adding grilled shrimp, chicken, or meatballs!

Can I double this recipe?

This spicy penne arrabbiata recipe is equally perfect for special occasions or just for when company comes over. Because it’s classic comfort food that’s always a crowd-pleaser! Plus, you won’t break the bank feeding a large crowd!

As written, this recipe makes 4 generous servings. So make sure to double this recipe if you’re serving more people. You can even triple it or quadruple it if you’re serving a really big group. And if you have any leftovers, you can always enjoy them for lunch the following the day.


Penne Rustica

This post may contain affiliate links. Please see disclosure policy here.

I have been making Penne Rustica for over a decade. Creamy and comforting, this is a great family meal to share.

I make Penne Rustica often because this recipe makes a lot of food. It is the perfect thing to make when you want to share and take dinner to someone who just had a baby or is sick. It is also great for feeding a large family too. I recently took a 9 x 13 of it to a family whose father had surgery and there was enough to make an 8 x 8 for us too. Penne Rustica recipe is also a great recipe to double if you need to feed a crowd.

How to Make Penne Rustica

This is a copycat recipe from Macaroni Grill, so be sure and pass this recipe on to all your friends who are fans of Macaroni Grill’s Penne Rustica. I love the light cream sauce and the combination of chicken, bacon and red pepper. The addition of rosemary gives it some great flavor. I use real whip cream too. I suppose you could cheat and use half and half but I wouldn’t use anything less than that.

Just fill your pans with the yummy pasta and then top it with some mozzarella cheese before baking.

When cooking your pasta be sure and only cook it until it is “al dente.”

Everytime I take this to a family it gets rave reviews. Kids and adults love it! Just serve it with a green salad and a little crusty french bread and you are good to go.


Penne Pomodoro Easy Recipe

Are you wondering what is Pomodoro? Pomodoro means Tomato in Italian. It’s that simple.

The dish is actually called Pasta Al Pomodoro. It is a very light dish which has olive oil, tomatoes, basil and pasta.

I find it really enchanting for my palate since it is trimmed off of any heavy cream. The sweet tomatoes cooked in olive oil, slightly hinted with garlic and basil leaves, a bit of salt and black pepper, creates a magical experience. Clean and crisp taste of this light Pomodoro sauce is quite intoxicating.


Boil the pasta in a pan of salted water according to packet instructions (usually 10-12 mins) and drain.

Heat the oil in a heavy base frying pan, add the onion and cook gently until softened but not coloured – this should take about 5-8 mins. Stir every now and then. Add the garlic and chilli and cook for about a minute or so – no longer or it will burn and become bitter. Add the chopped tomatoes and olives, bring slowly to the boil, then reduce the heat and simmer for about 5 mins. Remove from the heat and season to taste with salt (if necessary, as the olives are quite salty) and a little sugar.

Add the hot pasta to the spicy tomato sauce, spoon into warm pasta bowls and serve garnished
with fresh basil and a handful of freshly grated Parmesan cheese.


Recipe Summary

  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • Pinch of red-pepper flakes
  • 1 can (28 ounces) whole peeled tomatoes, with juice
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1/3 cup vodka
  • Coarse salt
  • 1/2 cup heavy cream
  • 1 pound penne or other short tubular pasta
  • Finely grated Parmesan cheese, for serving

In a medium saucepan, heat oil over medium heat. Add garlic and red-pepper flakes cook until fragrant, about 30 seconds. Add tomatoes and their juice, breaking tomatoes up with a wooden spoon.

Stir in tomato paste, sugar, vodka, and 3/4 cup water season with salt. Simmer over medium heat, stirring occasionally, until sauce has thickened, 20 to 25 minutes. Stir in cream cook just until heated through (do not boil).

Meanwhile, cook pasta in a large (5-quart) pot of boiling salted water until al dente, according to package instructions. Drain, and return to pot.

Add sauce to pasta, and toss to combine. Serve immediately, sprinkled with Parmesan.


Penne Pasta Salad (30 minutes!)

That’s what I’m calling it because it’s everything I would ever want to eat at Thanksgiving and it’s all happening in 1 WEEK. I know, it’s a lot to take in. Are you prepared for all this deliciousness?

In case you missed it, Creamy Fall Soup in Acorn Squash Bowls and Roasted Squash, Pecan & Pomegranate Salad are already on the table. What’s missing? Pasta salad! Let’s fix that.

Originally I had planned to make a traditional pasta salad modeled after this Vegan Macaroni Salad, but when I made the dressing it just wasn’t the quite flavor combination I had in mind. I had a craving for pesto and decided to switch directions.

This pasta salad is vegan and gluten free, comes together in about 30 minutes, and requires just 9 ingredients! This could be one of the last things you prepare for your Thanksgiving feast, or you can even make it ahead of time and let it rest while everything else finishes up as the flavors seem to improve the longer it hangs out.

The base is gluten free penne (I share my favorite brand below!), roasted tomatoes (use parchment paper while roasting unless you want a sad, blackened baking sheet like mine), and an insanely delicious and simple pesto dressing. Classic flavors, easy preparation, big flavor.

I hope you all love this recipe! It’s:

Creamy
Hearty
Cheesy
Super flavorful
Healthy
Satisfying
& Quick

This is another simple side dish for Thanksgiving. Just a touch of pasta on the table while keeping things sophisticated. This would also be delicious year-round, especially when tomatoes are abundant.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!