In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks. Add garlic and cook until golden brown. Add escarole, tomatoes, crushed red pepper flakes and salt. Saute for a few minutes. Add chicken stock. Cook for about 15 minutes.
Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet. Sprinkle with cheese and toss well. Place on a serving platter and garnish with ricotta salata cheese.
Serve immediately.
he sauce.
Note: This recipe should make 1 serving and
oiling, salted water, cook the penne rigate until almost done, about
oiling salted water, boil the penne until it is al dente
tir in cream.
Return penne to the pot, scrape in
salt, and pepper.
Main recipe: (steps 11 - 19):
Preheat
passing Parmesan separately.
For Penne Alla Vodka With Pancetta:
akes 6 servings.
Recipe: The Peasant Restaurant in Atlanta
Heat olive oil in large skillet over med high heat; saute' sliced mushrooms with garlic and parsley.
Add wine and let simmer until wine begins to evaporate ( about 5 min.), add tomatoes and cook another 8-10 minutes.
Meanwhile boil penne until al dente', drain; Add to sauce, let cook about 2 minutes.
Taste for seasoning; add salt and fresh ground pepper to taste; right before serving add parmiginao cheese; toss to blend together.
Place on serving dishes, and offer extra parmigiano cheese as desired.
ooking the rest of the recipe.
Place the chicken and
ruschetta. Set aside.
Cook Penne in boiling water.
Grill
ater).
To make the Recipe:
Place the trimmed artichokes
verything.
Add in cooked penne noodles and stir in for
Cook pasta until al dente- strain and cool down .
Once pasta is cooled, toss in a bowl with vodka sauce and 1 cup of blanched peas.
For the Pizza:
Top pizza with pasta mixture and an additional 4oz mozzarella.
Bake as directed in recipe #537146.
br>To freeze: Make the recipe to the end of step
Heat 3 Tbsp oil in pan.
Saute onion and garlic.
Mix in tomatoes, basil and ground red pepper.
Bring to a boil, breaking up tomatoes.
Add broth and boil.
Reduce heat and simmer about 1 hour.
(Can make this much ahead.) Cook pasta and drain.
Toss with 3 Tbsp oil.
Mix pasta with sauce and then mix in Havarti cheese.
Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
Bake in 375 oven about 30 minutes.
1/2 of this recipe will easily serve 4.
ERSION FOR A CROWD: Double recipe. Make sure pasta is a
Toss all ingredients together, cover and chill for about an hour before serving.
NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.
boil for cooking the penne.
Stir together the ricotta
Cook the penne in at least 4 quarts