How to cook Penne

 

SPINACH, BELL PEPPER, AND SAUSAGE PASTA

Ingredients

1 pound Nature’s Farm penne pasta
Salt and pepper
1 pound hot italian sausage, casings removed
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
4 tablespoons unsalted butter
5 ounces (5 cups) baby spinach
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

Directions

1. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt to water and cook until al dente. Reserve 1 cup pasta cooking water, then drain pasta. Return pasta to pot.
2. Meanwhile, cook sausage in 12-inch nonstick skillet over medium heat, breaking up pieces with spoon, until cooked through, about 10 minutes. Add bell pepper and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and stir in butter.
3. Add sausage mixture, spinach, Parmesan, and ½ cup reserved pasta cooking water to pasta and toss to combine, adding additional reserved water as needed. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.

TUSCAN GARLIC CHICKEN PASTA

Ingredients

1 pound Nature’s Farm penne pasta
6 garlic cloves, minced
1/4 tsp red pepper flakes
6 tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
1(5-ounce) bag baby arugula
1/2 cup chopped fresh basil leaves
6 tbsp fresh lemon juice
1 cup grated Parmesan cheese

Directions

1. Bring 4 quarts water to boil in large pot. Meanwhile, combine garlic, pepper flakes, and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
2. Pat chicken dry with paper towels and season with salt and pepper. Transfer 1 tablespoon oil from bowl with garlic mixture to large skillet and heat over medium-high heat until just smoking. Add chicken and cook until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin and set aside.
3. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ cup cooking water. Drain pasta and return to pot. Stir in sliced chicken, arugula, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve.

KEY LIME CHILI PENNE WITH GRILLED SCALLOPS AND PRAWNS

By: Executive Chef Craig Guenther (Urban Prairie Cuisine, Winnipeg MB)

Grilled Scallops and Prawns:
12 large scallops
12 large shrimp
2 limes (zest and juice)
3–4 cloves of crushed garlic
1 Tbsp basil paste
1 Tbsp olive oil

Sea salt at your discretion marinate the shrimp in basil, garlic and olive oil for 4–8 hours
marinate the scallops with the zest from the limes (not the juice) for 4–8 hours
add the salt only at grilling time
grill the shrimp for 1 ½–2 minutes per side (depending on the heat of the grill) and the scallops will be the same.

Champagne Mushroom Sauce:

1–2 Tbsp canola oil
½ onion diced fine
2–4 cloves of crushed garlic
2–10 large mushrooms sliced
1–2 Tbsp green peppercorns in brine
250 ml champagne
400 ml whipping cream liquid form

4–5 butter knobs. heat the canola oil and sauté the mushrooms until they brown slightly, add the onions, peppercorns and garlic and sauté until the onions are soft and clear
add champagne to deglaze the pan so as to remove all the flavour from the bottom of the pan, then reduce the champagne by half
add whipping cream and bring to a boil, once boiled reduce to a simmer and simmer 8–10 minutes (or until the cream boils and looks thick)
remove from heat and add the knobs of butter one at a time, as you place the butter in stir until it’s gone.
season the sauce with salt and reserve war, till seafood is ready.

Key Lime Chili Penne Pasta:

1 litre of dry penne pasta
3 litres of water
bring water to a boil, add the pasta and boil for 8–10 minutes, until the pasta is finished
drain the water and pour the sauce over the pasta
garnish the dish with the shrimp and scallops
Bon appétit!

PASTA SALAD WITH FRESH TOMATOES AND BASIL

Ingredients

Table salt
1 pound Nature’s Farm Penne pasta
2 pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
¼ cup extra-virgin olive oil
1 medium clove garlic, minced
¼ cup shredded fresh basil leaves
Ground black pepper

Directions

1. Bring 4 quarts water to boil in large soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times will vary with different shapes). Drain well.
2. While pasta is cooking, toss together tomatoes, olive oil, garlic, basil, 3/4 teaspoon salt, and pepper to taste in large bowl. Add drained pasta to tomatoes and toss well. Serve immediately, or, if desired, cool to room temperature before serving, about 30 minutes. (Can be covered with plastic wrap and kept at room temperature for up to 4 hours.)