Best Pink Prosciutto Penne Recipes

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CHICKEN PENNE PASTA WITH PINK SAUCE



Chicken Penne Pasta With Pink Sauce image

Make and share this Chicken Penne Pasta With Pink Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

6 ounces dry penne pasta
3 boneless skinless chicken breasts
2 tablespoons olive oil
salt
fresh ground black pepper
1 cup coarsely chopped prosciutto
1/2 medium green bell pepper, cut into 1 x 1/4 inch strips
1/2 medium yellow bell pepper, cut into 1x 1/4 inch strips
3 tablespoons drained capers
1 teaspoon dried basil, crushed
1 (15 ounce) jar marinara sauce (or homemade)
1 (10 ounce) jar alfredo sauce
1/3 cup grated parmesan cheese

Steps:

  • Cook the pasta according to package directions; drain well.
  • Return the pasta to the pot and set aside.
  • Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
  • Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
  • Remove the pan from the oven and let the chicken cool.
  • When it is cool enough to handle, dice the chicken and set aside.
  • Coat a 9 x 13 inch casserole dish with cooking spray.
  • In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
  • Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
  • Add the prosciutto, green and yellow peppers, capers, and basil.
  • Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
  • Add the chicken mixture to the reserved penne and mix well.
  • Spread half of the mixture in prepared pan.
  • In a bowl, combine the marinara and Alfredo sauces.
  • Top the penne with 1 cup of sauce.
  • Put the remaining penne mixture over the sauce, then add the remaining sauce.
  • Sprinkle the top with Parmesan cheese.
  • Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
  • Remove the pan from the oven and toss the pasta thoroughly.

PENNE WITH PINK VODKA SAUCE



Penne with Pink Vodka Sauce image

I made this recipe for my niece's baptism, it was a huge hit, no leftovers! Optional ingredients include, crushed red pepper flakes, sliced black olives and roasted red pepper strips. Also, you can substitute the cheese of your choice for the mozzarella.

Provided by BIG DADDY

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 7

Number Of Ingredients 7

1 (16 ounce) package dry penne pasta
5 tablespoons butter
2 cloves garlic, crushed
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 cup mozzarella cheese, shredded
1 pint heavy cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, saute garlic in the butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix sauce into hot pasta.

Nutrition Facts : Calories 728.4 calories, Carbohydrate 65.6 g, Cholesterol 125.3 mg, Fat 38.1 g, Fiber 6.4 g, Protein 17.6 g, SaturatedFat 22.9 g, Sodium 483.6 mg, Sugar 2.4 g

CREAMY PINK VODKA SAUCE WITH PENNE



Creamy Pink Vodka Sauce With Penne image

Creamy,Rich,and Smooth vodka sauce. Quick and easy! Use a vodka that you like to drink, if you can't drink it you won't eat this.

Provided by Rita1652

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb penne pasta, cooked aldente
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, crushed and chopped
2 (28 ounce) cans crushed tomatoes
1 pinch hot pepper flakes
3/4 cup vodka (top shelf)
salt and pepper
2 tablespoons fresh parsley, chopped
3/4 cup heavy cream
parmigiano-reggiano cheese

Steps:

  • Put the olive oil into the pan and add the onions and garlic.
  • Turn on the heat to medium-low and gently cook for a few minutes.
  • Add the red pepper flakes cook 1 minute add crushed tomatoes.
  • Raise the heat to medium and bring the mixture to a boil.
  • Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
  • Add the cream and lower the heat, add drained pasta and toss in parsley.
  • Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
  • Serve immediately sprinkled with more parmesan, and red pepper flakes.

PENNE WITH TOMATO PROSCIUTTO SAUCE



Penne with Tomato Prosciutto Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Pasta     Pork     Tomato     Vegetable     Sauté     Christmas     Thanksgiving     Dinner     Meat     Fall     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (pasta course) servings

Number Of Ingredients 8

2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 pound penne rigate
Accompaniment: Parmigiano-Reggiano (shavings or finely grated )

Steps:

  • Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
  • Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
  • While pasta cooks, reheat sauce over medium heat.
  • Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

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