Best 2 Penne Alla Betsy Recipes

Penne alla Betsy, a delectable Italian pasta dish, captures the essence of culinary simplicity and elegance. Originating from the vibrant kitchens of Rome, this recipe has become a beloved classic, enjoyed by pasta enthusiasts worldwide. Its name, a charming nod to a legendary Roman chef, Betsy, hints at the dish's exceptional flavors and enduring legacy. In this comprehensive guide, we will embark on a culinary journey, exploring the secrets behind creating the perfect penne alla betsy, from selecting the finest ingredients to mastering the delicate balance of flavors.

Here are our top 2 tried and tested recipes!

PENNE ALLA BETSY

Penne Alla Betsy image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

Salt
12 ounces penne pasta
8 ounces large shrimp
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 cup white wine, optional
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
6 leaves fresh basil, cut in chiffonade
Milk, for thinning
Freshly ground black pepper
Crusty French bread, for serving

Steps:

Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
Begin by peeling and deveining the shrimp and rinsing them under cold water.
In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread - and more wine.

PENNE ALLA BETSY

Penne Alla Betsy image

It doesn't get any better than this.Unknown source

Provided by Lynnda Cloutier

Categories Fish

Time 45m

Number Of Ingredients 14

Ingredients

1 lb. penne pasta
1 lb. large shrimp
2 tbsp. butter
2 tbsp. olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine, optional
one 14.5 oz. can tomato sauce
1 cup heavy cream
milk for thinning
1/4 cup chopped flat leaf parsley
6 basil leaves, cut in chiffonade
salt
freshly grated black pepper

Steps:

1. Bring pot of lightly salted water to a boil. Cook penne til al dente, firm yet tender. Drain and set aside.
2. Peel and devein shrimp and rinse under cold water. In small skillet over medium high heat, add 1 Tbsp. of butter and 1 Tbsp. of olive oil.When pan is hot, add the shrimp. Stir and cook on both sides til it is just starting to turn opaque, about 2 minutes.
3. Remove to a plate and allow to cool slightly. Finely chop the onion In large skillet over medium heat, add remaining 1 Tbsp. butter and 1 Tbsp. olive oil. Add garlic and onion. Stir to mix and continue to cook stirring occasionally til onion is translucent, about 3 minutes.
4. Take a sip of wine if you're into that sort of thing.
5. Pour rest of wine into pan. Stir and allow it to evaporate, about 45 seconds. Pour in tomato sauce and stir to mix. Reduce heat to low. Pour in the cream.
6. Pour in the cream. Stir well to mix, reduce heat to simmer. Remove tails from shrimp, chop shrimp into medium size pieces and ad them to the sauce. Stir gently to mix. Dump in the herbs and stir. Add the cooked drained pasta. Stir gently coat. If sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end. Adjust if needed. Serve directly out of the skillet or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread and more wine. Serves 6

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.

Don't be afraid to experiment. There are many different ways to make penne alla Betsy, so feel free to add your own personal touch.

Cook the pasta al dente. This means that it should be cooked through but still have a slight bite to it.

Use a good quality olive oil. This will add a rich, flavorful base to your sauce.

Don't crowd the pan when cooking the chicken. This will prevent it from cooking evenly.

Use a variety of vegetables in your sauce. This will add color, texture, and flavor.

Season your dish to taste. This means adding salt, pepper, and other spices until you're happy with the flavor.

Serve your penne alla Betsy immediately. This dish is best enjoyed fresh.

Conclusion:

Penne alla Betsy is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight meal, or for a special occasion dinner. With its creamy sauce, tender chicken, and flavorful vegetables, penne alla Betsy is sure to be a hit with everyone who tries it.