Country style penne paesana is a hearty and flavorful Italian dish that is perfect for a weeknight meal. The pasta is tossed with a rich tomato sauce, tender chicken, and a variety of vegetables, creating a dish that is both satisfying and delicious. This dish has a history dating to the 17th century and its roots can be traced back to the Italian countryside. It is a great way to use up leftover chicken and vegetables, and it can be easily customized to your own taste.
Let's cook with our recipes!
PENNE RUSTICA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.
30 WAYS TO COOK PENNE PASTA
This collection of easy Penne Pasta Recipes will give you plenty of ideas to cook with your favorite pasta shape. For something super simple, try this olive oil garlic penne:
Provided by GypsyPlate
Categories Pasta Recipes
Number Of Ingredients 5
Steps:
- Cook penne according to directions on package.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
- Toss in pasta and season with salt and pepper.
COUNTRY-STYLE PENNE (PENNE PAESANA)
This recipe comes from an October 1986 issue of Bon Appetit. It appeared in a feature on "The Heart of Venice" and is the special house pasta at Da Ivo. Draining time for eggplant is not included in prep time.
Provided by Leslie in Texas
Categories Penne
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
- Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
- Heat oil in heavy large skillet over low heat.
- Add garlic and stir 30 seconds.
- Add parsley and stir 30 seconds.
- Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
- Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
- Stir in olives, capers and chili; cook 3 minutes; remove chili.
- Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
- Stir in bechamel and heat through.
- Sprinkle with basil and serve.
- Italian Bechamel Sauce:.
- Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
- Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
- Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
- Return mixture to saucepan and whisk until smooth.
- Place plastic wrap on surface to prevent skin from forming.
Nutrition Facts : Calories 666.1, Fat 17.7, SaturatedFat 5.1, Cholesterol 60.3, Sodium 491.1, Carbohydrate 113.4, Fiber 22.7, Sugar 9.6, Protein 14.8
PENNE ALLA PUTTANESCA
"Big on flavor and short on time" is how Tony Mantuano describes this wonderfully easy Southern Italian pasta dish. Featuring anchovies, capers, and garlic sautéed together and tossed with black Taggiasca olives and San Marzano tomatoes, the sauce comes together in less time than it takes to cook the pasta itself, and is ideal for an easy weeknight meal.
Provided by Tony Mantuano
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
- Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.
PENNE RUSTICA
A delicious pasta dish very similar to what you will get in Macaroni Grill®!
Provided by Star40852
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
- Preheat the oven to 500 degrees F (260 degrees C).
- Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
- Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
- Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g
PENNE IN COUNTRY RAGù
Steps:
- Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.
- Divide pasta among plates. Serve, passing 1/2 cup cheese separately.
OLIVE GARDEN RISOTTO ALA PAESANA
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil, add onions and cook 3 minutes or until onions are soft. Keep broth warm in a separate pot. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
- Add the broth, about 1 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add broth until rice is creamy and cooked al dente.
- Turn off heat. Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl. Garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.
Nutrition Facts : Calories 573.4, Fat 24.9, SaturatedFat 8.3, Cholesterol 26.3, Sodium 1189.1, Carbohydrate 63.8, Fiber 2.4, Sugar 2.1, Protein 16
Tips:
- Fresh Ingredients: Use the freshest vegetables, herbs, and spices you can find. This will make a big difference in the overall flavor of the dish.
- Sauté Vegetables Properly: Don't overcrowd the pan when sautéing vegetables. This will steam them instead of browning them. Cook the vegetables in batches if necessary.
- Use Good Quality Olive Oil: Extra virgin olive oil is the best choice for this dish. It has a delicious flavor and aroma that will enhance the other ingredients.
- Don't Overcook the Pasta: Cook the pasta according to the package directions. Overcooked pasta will be mushy and unpleasant.
- Add the Pasta to the Sauce: Don't drain the pasta before adding it to the sauce. This will help the sauce cling to the pasta better.
- Garnish with Fresh Herbs: Fresh herbs like basil, parsley, or oregano add a pop of color and flavor to the dish. Add them just before serving.
Conclusion:
Country-style penne is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and it's also a budget-friendly meal. With a few simple tips, you can make a restaurant-quality country-style penne at home. So next time you're looking for a quick and easy meal, give this recipe a try.
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