Best Penne With Rustic Lentil Sauce Recipes

PENNE WITH RUSTIC LENTIL SAUCE

Steps:

• Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid.
• Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente.
• Drain and toss with 2 tablespoons of olive oil.
• Heat the remaining oil in a large deep frying pan, add the carrot, onion and celery and cook over medium heat for 10 minutes, or until lightly browned.
• Add two thirds of the crushed garlic and the thyme and cook for a further minute.
• Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender.
• Gently add the lentils and stir until heated through.
• Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt.
• The stock should be slightly syrupy at this point.
• Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.

ROMANO'S MACARONI GRILL PENNE RUSTICA

Steps:

• For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
• Add Marsala wine and reduce by one-third.
• Add remaining ingredients, reduce by half of the original volume.
• Set aside.
• For Penne Rustica: Saute pancetta until it begins to brown.
• Add butter, shallots, and shrimp.
• Cook until shrimp are evenly pink but still translucent.
• Add chicken, salt, pepper, and mix thoroughly.
• Add gratinata sauce and 1/2 cup parmesan cheese.
• Simmer until sauce thickens.
• In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
• Pour into a large casserole dish or roaster.
• Top with remaining cheese, pimientos and sprinkle with paprika.
• Bake at 475 degrees for 10 to 15 minutes.
• Remove and garnish with fresh rosemary sprig.

PENNE RUSTICA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
• Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
• Preheat the oven to 500 degrees F (260 degrees C).
• Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
• Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
• Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.