Best 3 J Style Penne Recipes

MEATY PENNE

Steps:

• In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo into 1/3- to 1/2-inch pieces with a wooden spoon, 12 to 14 minutes. Drain on paper towels and cool.
• Heat the oil in the same skillet over medium heat. Add the garlic, carrots, celery and onions. Cook until the vegetables are tender but not at all brown, stirring often, 8 to 10 minutes. Add the salami and tomatoes. Bring the sauce to a simmer. Cover, reduce the heat to low and cook gently until the flavors blend, stirring occasionally, 15 to 20 minutes. Season with the 1/4 teaspoon salt and the pepper. Remove the skillet from the heat and add the arugula and basil. Stir until wilted.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta into a serving dish.
• Add the chorizo sauce to the pasta. Toss to combine, adding the reserved pasta water, if needed, to loosen the sauce.
• Top with the Parmesan and serve.

CHICKEN PENNE PASTA - J. GILBERT'S RESTAURANT

Steps:

• Preheat a grill and char the red peppers on all sides. Remove and place the peppers in a paper bag. Let the peppers stand in the closed bag for 20 minutes. Remove peppers from the bag, peel and seed. Use one pepper for the sauce and the other for garnish.
• Season the chicken breast with blackening spice. Place on the grill and cook both sides until juices run clear. Let the chicken cool. Slice into 1/4" slices. Set aside.
• Boil the pasta in salted water to tender. Rinse in cold water. Strain and lightly oil.
• Puree one roasted pepper, chicken stock, 2 t blackening seasoning or more to taste, and a pinch of salt in a blender. Remove and mix with the cream. Set aside.
• Heat 1/4 C olive oil over medium high heat and saute' garlic until tender - don't burn. Add snow peas, leeks and saute' tender. Add the blackened chicken and saute' 2 more minutes. Add the sauce, pasta, 1 C cheese and chopped cilantro. Cook to reduce sauce by 1/3. Serve with additional cheese, red peppers and cilantro as garnish.

J-STYLE PENNE

Steps:

• Prepare pasta according to package directions and drain well.
• In a large frying pan over high heat, cook ginger root and green onion in extra virgin olive oil until fragrant.
• Add green cabbage, green pepper, yellow onion and shiitake mushrooms into the pan and stir fry until the cabbage turns soft.
• Turn heat to medium-high and add spinach into the pan, stirring constantly. Season with salt and pepper.
• Add penne into the pan and stir for 1 minute. Sprinkle soy sauce over the pan. Serve hot.