Best Penne With Beef And Arugula Recipes

PENNE WITH BEEF AND ARUGULA

Steps:

• Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.
• In a skillet, heat 3 tablespoons olive oil over medium heat.
• Cook steak about 7 minutes per side.
• Remove the meat from pan and let it rest for 5 minutes.
• Thinly slice the steak and set aside.
• Meanwhile, 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, about 8 to 10 minutes.
• Drain pasta, reserving 1/4 cup of pasta water.
• In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil.
• In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water.
• Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.
• Toss and serve.

HEARTY PENNE BEEF

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes. Add spinach; cook until wilted, 1-2 minutes. , Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook until cheese is melted, 3-4 minutes. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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.