PENNE PASTA WITH MEAT SAUCE
So easy! Penne pasta tossed with a simple tomato sauce with ground beef, onions, Italian seasoning, garlic, and basil. This penne pasta dish is a perfect, budget-friendly, midweek meal that everyone will love.
Provided by Elise Bauer
Categories Dinner Budget Beef Ground Beef Pasta Pasta Sauce Penne
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cook the penne pasta: Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 2 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.
Nutrition Facts : Calories 516 kcal, Carbohydrate 31 g, Cholesterol 101 mg, Fiber 4 g, Protein 36 g, SaturatedFat 9 g, Sodium 1051 mg, Sugar 8 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g
PENNE WITH TURKEY RAGU
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
- Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.
Nutrition Facts : Calories 493, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 27 milligrams, Sodium 392 milligrams, Carbohydrate 79 grams, Fiber 7 grams, Protein 26 grams
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.
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