Penne with Sausage and Fresh Basil

As soon as I tasted this pasta I knew this would be a recipe I’d be making over and over again.  Some of the most simple pasta recipes are also the best and this is no exception … the fresh basil is a must and takes it over the top!  I did alter the original recipe slightly by replacing dried basil (dried basil is horrible) with fresh basil, increased the amount of garlic and cut the cream and used half and half. Enjoy!

Ingredients

• 1 package penne pasta
• 1 lb. mild bulk italian sausage
• 4 cloves minced garlic
• 1 1/2 – 2 cans (14.5 oz each) Italian stewed tomatoes, drained and chopped
• 1 1/2 cups half and half
• 1/2 teaspoon salt
• 1 cup chopped fresh basil
• 1 cup Shredded parmesan cheese
• OPTIONAL:
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped onion

Instructions

1. Cook pasta according to package directions.
2. In a separate pan, cook the sausage, garlic, onion, and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
3. Stir in the tomatoes, half and half, salt, and 1/2 cup shredded Parmesan cheese. Bring to a boil over medium heat.
4. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture.
5. Garnish with parmesan cheese and fresh basil. Yield: 5 servings

Recipe Source:  lilluna.com

Chicken a la Boscaiola

 

The recipe called for fettuccine, but I think penne pasta works nicely, catching the sauce in the middle.  This is right up there with my favorite pasta recipes.  ENJOY!

Ingredients

• 1 pound boneless skinless chicken breasts cut into bite sized pieces
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• ½ pound bacon chopped (about 8 slices)
• 1 ½ cups sliced mushrooms (Baby Bella)
• 1 cup diced onions
• 4 cloves chopped garlic
• 1/8 cup sherry
• 1 ¼ cups half and half
• 1 cup sour cream
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh basil
• ½ cup grated parmesan cheese
• 1 pound penne pasta

 

Instructions

1. In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
2. Working in two batches, add in chicken and brown on all sides, about 5 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
3. Place the bacon in the same pan and cook until it is crispy. Remove bacon to paper towels, chop and reserve.
4. Drain off all bacon fat but reserve two tablespoons,half of which gets used in next step.
5. Put one tablespoon of bacon fat in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
6. Add the second tablespoon of bacon fat back into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
7. Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
8. Add in half and half, sour cream, salt, pepper, oregano, basil, and parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken.
9. Cook penne pasta according to package directions. When draining reserve one cup of pasta water.
10. Add cooked chicken and bacon back to sauce and stir.
11. Add cooked penne and cook over low to medium heat for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.

Slightly adapted from:  http://www.afamilyfeast.com

Penne with Kalamata Olives, Swiss Chard and Grilled Chicken

I’m sure not ready for winter.  I like seeing a few things still growing in my garden such as swiss chard and kale … a reminder of summer.

This was another quick, easy weeknight pasta meal incorporating swiss chard and ingredients readily on hand.  Enjoy!

INGREDIENTS

• 1 pound dried penne
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 large shallots, thinly sliced
• 3 small garlic cloves, thinly sliced
• 1/4 teaspoon crushed red-pepper flakes
• 1 1/2 teaspoons finely shredded lemon zest, plus more for garnish
• 1/4 cup dry white wine, such as Sauvignon Blanc or Chardonnay
• 1/2 bunch swiss chard, tough stems removed, leaves thinly sliced crosswise (8 cups)
• 2 cups sliced grilled chicken breast
• 6 to 7 ounces fresh goat cheese
• 1/2 cup pitted, halved Kalamata olives
• 4 teaspoons fresh lemon juice
• 2/3 cup freshly grated Parmesan cheese

DIRECTIONS

1. Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
2. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Addlemon zest and wine, and cook until wine has evaporated, about 1 minute. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
3. Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.

Slightly Adapted From:  MarthaStewart.com

Martha Stewart Living, November 2008

Part II – Penne with Swiss Chard and Bacon – Plus 2 Ingredients

There is so much to love about pasta,one of the things I love is that pasta is so versatile.  You can add and modify ingredients and it still tastes unbelievable.  My brother, Gary, has an adventurous spirit in and out of the kitchen and is so much fun to be around.  He sent me the above picture enjoying his pasta.  I wish we lived closer to each other for so many different reasons, one of which it would be fun to try each others cooking creations.

Gary made my Bacon and Swiss Chard with Penne recipe even better with the addition of two ingredients:  Tomatoes and fresh chopped basil.  Just add these at the end and toss with pasta.

Thanks Gary!

Try it both ways!  Enjoy!!

Double WOW Recipe – Bacon and Swiss Chard with Penne

Wow … make that a double WOW!  For so few ingredients and such an easy recipe this definitely gets a double wow for flavor.  I was looking for something quick to make after work using ingredients I already had at home.  I have a lot of swiss chard growing in the garden and I had bacon … and I always have pasta and garlic.  I loved it!  Give it a try, you can’t go wrong with a double WOW recipe!  ENJOY!

Ingredients

• 1 pound penne
• 12 ounces bacon, cut crosswise into 1/2-inch slices (I used only 3 slices of thick bacon)
• 1/2 – 1 cup chopped onion
• 2 cloves of garlic, chopped
• 6 stems from Swiss Chard, chopped
• 2 large bunches Swiss Chard, chopped (about 12 cups)
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 2/3 cup freshly grated Parmesan cheese

Preparation

Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion, garlic and Swiss Chard stems  and saute over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add the reserved 1 cup of pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle 2 tablespoons Balsamic Vinegar over; cook 1 minute. Add penne and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

Adapted from:  Epicurious.com

Zucchini – Gotta Love it – With Pasta, That is!

The evening I made this I got up in the morning, took a chicken breast out of the freezer to defrost for later, and had every intention of making a great tossed salad with grilled chicken for dinner.  I went to work and there sitting on the table for anyone who wanted them was a bag of zucchini and cucumbers!  The best laid plans quickly changed when I saw the zucchini.  I took one in hand, as mine are not ready to be picked yet, and dismissed any ideas of yet another salad for dinner (I’ve been averaging 3-4 large dinner salads a week from my garden lettuce).  I was trying to decide what I was in the mood to eat now that I had changed my plans and I came up with PASTA!  Go figure?! Ha  Ha

I found a recipe that sounded good and improvised on some of the ingredients with vegetables from my garden.  The end result was spectacular … so fresh … so good … so eat your zucchini now!  ENJOY!

Ingredients:
-12 oz penne pasta
-1 tsp olive oil
–3 cloves garlic, diced
-1 zucchini, chopped
-garlic sea salt & freshly ground pepper, to taste
-1/4 tsp crushed red pepper flakes
-3/4 cup chicken broth
-1 lb chicken, grilled and cut into small pieces
-1 red pepper diced
-3 cups fresh swiss chard
-3 oz light cream cheese
-1/4 cup chopped fresh basil leaves
-1/4 cup grated Parmesan cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook for 8-10 minutes, until al dente. Reserve 1/4 cup pasta water. Drain and set aside.
2. Heat the olive oil in a skillet over medium heat. Add the garlic and cook until tender. Add the zucchini , red peppers and season with the garlic sea salt, pepper, and crushed red pepper flakes. Cook for 10 minutes, until tender (do not over-cook).
3. Stir in the chicken broth and reserved pasta water  into the skillet and cook for 5 minutes, until heated through. Add the chicken, swiss chard, and cream cheese. Stir to combine, until the swiss chard wilts and the cream cheese melts.
4. Mix the pasta with the zucchini mixture and stir to mix well. Top with fresh basil and Parmesan cheese just before serving.

Adapted From:  thesweetslife.com

Pasta Princess’s Penne and Chicken in Pesto Cream Sauce

An almost empty zip lock bag of homemade pesto is staring at me in the freezer.  I’ve used a lot of pesto this year for my favorite pizza – chicken and pesto pizza with cherry tomatoes.  I’m loving this pizza so I thought why not incorporate these ingredients with pasta?  I came up with a winner that I will definitely be making again.  It is quick, easy and absolutely delicious.  Enjoy!

Pasta Princess’s Penne with Chicken and Pesto Sauce

 Ingredients:

• 1 lb penne pasta
• 1 red bell pepper
• 8 oz. mushrooms, sliced
• 1 cup cherry tomatoes halved
• ¼ cup home-made pesto*
• ¼ cup heavy cream
• ¼ cup reserved pasta water
• ¼ cup parmesan cheese
• 2 Grilled boneless chicken breasts

Directions:

Grill chicken

While chicken is grilling cook penne according to directions.  Reserve ¼ cup of pasta water (the starch from the pasta thickens the sauce).

Dice red bell peppers, slice mushrooms and cut grilled chicken into bite size pieces.

Spray a large sauté pan with olive oil and sauté red bell peppers, and tomatoes on medium heat until peppers are tender crisp – approximately 8 minutes.  Add sliced mushrooms and chicken.  Continue to cook another 5 minutes.

Add pesto, heavy cream, reserved pasta water and parmesan cheese.  Cook until heated through.

Serve and enjoy!

 *Pesto alla Genovese

Recipe courtesy Emeril Lagasse, 2004

Pesto Ingredients

• 1 1/2 cups fresh basil leaves (packed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or walnuts, toasted
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)  Note:  I freeze pesto in an ice-cube tray and then pop them into a zip lock bag.  I had almost a full bag of frozen pesto cubes from my basil this past summer.  It thaws quickly for use!