Tag: penne

Penne recipe with pumpkin and gorgonzola – Italian Cuisine

Ingredients

600 g pumpkin pulp
500 g pens
200 g gorgonzola
60 g pumpkin seeds
1 pc shallot
extra virgin olive oil
salt

Duration: 45 min

Level: Easy

Doses: 6 people

For the recipe of penne with pumpkin and gorgonzola, cut the pumpkin pulp into coarse cubes.
Finely slice the shallot, brown it in a pan in a veil of oil; add 500 g of pumpkin and 300 g
of water. Cover with the lid and cook for 10-12 minutes over low heat. Blend everything with 1 tablespoon of oil adding water if necessary until you get a cream.
Toast the pumpkin seeds in a very hot pan and set aside. Skip the pumpkin cubes left in the pan with a drizzle of oil; salt them. Cook the pasta al dente, drain and mix it with the pumpkin cream. Serve completing with the pumpkin cubes, pieces of gorgonzola and a handful of pumpkin seeds.

Recipe Penne with chicken and pepper sauce – Italian Cuisine

Ingredients

500 g peppers
450 g chicken breast
350 g penne rigate
rosemary
70 g pitted Taggiasca olives in oil
garlic
extra virgin olive oil
salt

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe of penne with chicken and pepper sauce, cut the chicken breast into strips and then into small cubes. If you have a meat grinder, you can grind it. Peel the raw peppers using the potato peeler, remove the seeds and cut everything into small cubes. Chop the olives.

Brown the diced chicken in a non-stick pan with a sprig of rosemary and a clove of lightly crushed garlic in 2 tablespoons of oil; after 1 'remove the rosemary and garlic and continue to cook the chicken for a maximum of 4-5': the pulp must be well shelled and the liquid part completely evaporated. Add salt when cooked and set aside the sprig of rosemary.

Brown the diced pepper in a pan with 2 tablespoons of oil and a clove of garlic for 2-4 'over a high flame. Turn off, add the chicken, chopped olives and the sprig of rosemary kept aside. Boil the penne in plenty of boiling salted water, drain when al dente, transfer them to the pan with the chicken and sauté for less than 1 '. Serve immediately completing with small tufts of rosemary.

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Recipe Penne with sausage and escarole ragu – Italian Cuisine

We prepared a pasta dish practically without fire (or almost) to save on gas or electricity consumption

Ingredients

350 g pens
350 g endive
200 g sausage
50 g pine nuts
40 g raisins
dry white wine
salt

Duration: 40 min

Level: Easy

Dose: 4 people

Wash the escarole and cut it into strips, keeping aside the most tender end for the final gasket. Soften the raisins in warm water.
Eliminate the sausage casing, break it up and brown it in a pan for 5-6 minutes, shelling it with a fork; add the escarole and let it dry for 1-2 minutes, then blend with 1/2 glass of white wine, season with salt and also add the pine nuts and raisins, continuing cooking for another 1 minute.
throw the pasta in the boiling salted water, stir, bring to the boil again and, after 1 minute, turn off the heat; leave the pasta in the water according to the times indicated on the package.
Strainadd it to the pan with the sausage and escarole ragù and cook it on the fire for 1 minute.