Best 3 Penne In Almond Sauce Recipes

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Penne in almond sauce is a delectable and versatile pasta dish that tantalizes the taste buds with its creamy texture and nutty flavor. Originating from the culinary traditions of Italy, this classic dish has captivation hearts for centuries. The combination of tender penne pasta, coated in a rich and flavorful almond sauce, creates a harmonious balance of flavors and textures that will leave you craving for more. Whether you prefer a creamy, cheesy sauce or a light and tangy one, there's a penne in almond sauce recipe out there that's perfect for your palate.

Let's cook with our recipes!

PENNE WITH VODKA SAUCE



Penne with Vodka Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

SKINNY PENNE ALLA VODKA SAUCE



Skinny Penne Alla Vodka Sauce image

This restaurant quality pasta dish is absolutely delicious. The luscious, creamy, tomatoey vodka sauce is rich, slightly spicy, with just a zing of vodka. Penne Alla Vodka became quite popular in the late 80's and is still popular today... Normally it includes real cream for richness but I'm using reduced-fat milk. Great news though, it still retains the decadent flavor of a regular recipe but with a fraction of the fat and calories. In addition, I've placed it over fiber rich whole wheat penne instead of white pasta. The key to this sauce is using a premium vodka... It adds a clean, fresh taste. A less expensive brand will give a harsh taste. This skinny pasta dish has only 347 calories, and 7 grams of fat compared to Sbarro's Penne Alla Vodka at 640 calories and 28 grams of fat. Hope you try it soon. It's simply delicioso...

Provided by Nancy Fox

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 (28 ounce) can whole tomatoes
1 tablespoon extra virgin olive oil
1/2 cup onion, minced
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup premium quality vodka
1 cup reduced-fat milk
12 ounces whole wheat penne
6 tablespoons fresh grated parmesan cheese
2 tablespoons minced fresh basil

Steps:

  • In a blender or food processor, puree half the canned tomatoes until smooth. Chop the remaining tomatoes into ½ inch pieces, discarding the cores.
  • In a large saucepan over medium heat, heat the olive oil. Add the onions and tomato paste and cook until the onions are light golden, about 2 minutes. Stir occasionally. Add the garlic and pepper flakes and cook for about 30 seconds.
  • Stir in the pureed and chopped tomatoes and add the salt. Remove pan from heat and mix in the vodka. Return the pan to medium heat and simmer, stirring often, until the alcohol flavor is cooked off, about 8 minutes. Lower the heat if the simmering becomes too vigorous. Stir in the milk and cook about 1 minute more until hot.
  • In the meantime, in a large pot, cook pasta according to the directions on the package. Make sure to cook al dente, not over cooked. Drain.
  • Return the drained pasta to the pot, add the cooked sauce, and mix until combined. Cook over medium heat until the pasta absorbs some of the sauce.
  • Plate each serving and top with 1 tablespoon of cheese and a little basil.

PENNE WITH ALMOND PESTO AND GREEN BEANS



Penne with Almond Pesto and Green Beans image

Provided by Julia Turshen

Categories     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Parmesan     Basil     Almond     Green Bean     Spring     Summer     Healthy     Low Cholesterol     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 garlic clove, coarsely chopped
2 cups (packed) fresh basil leaves
1/2 cup plus 2 tablespoons coarsely chopped toasted almonds, divided
1 teaspoon kosher salt, plus more to taste
3/4 cup extra-virgin olive oil
1 pound penne
8 ounces green beans (about 2 cups), trimmed, thinly sliced on a bias
1/4 cup grated Parmesan

Steps:

  • Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
  • Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
  • Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.

Tips:

  • To create a smooth almond sauce, blend the almonds, garlic, and olive oil in a food processor or high-powered blender until a creamy consistency is achieved.
  • Add some freshly squeezed lemon juice or white wine to the almond sauce for a brighter and more complex flavor.
  • If you prefer a thicker sauce, reduce the amount of water added or simmer the sauce for a longer period of time until the desired consistency is reached.
  • Enhance the flavors of the almond sauce by adding a pinch of red pepper flakes, a sprinkle of freshly chopped herbs like basil or parsley, or a touch of honey.
  • For a more vibrant presentation, garnish the pasta with chopped almonds, freshly grated Parmesan cheese, or a drizzle of olive oil before serving.

Conclusion:

The recipes presented in this article offer a delightful and versatile culinary journey that showcases the versatility of almond sauce in pasta dishes. The combination of creamy almond sauce, flavorful vegetables, and tender pasta creates a satisfying and indulgent meal. Whether you prefer a classic almond pesto with green beans and tomatoes or a creamy mushroom and almond sauce, these recipes provide a range of options to suit various preferences and dietary restrictions. With its rich, nutty flavor and creamy texture, almond sauce adds a touch of elegance and sophistication to any pasta dish, making it a perfect choice for special occasions or everyday dining.

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