PENNE ROMANOFF
Make and share this Penne Romanoff recipe from Food.com.
Provided by Redsie
Categories Penne
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
- Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
- In a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambéing if desired. Add the béchamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
- Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.
Nutrition Facts : Calories 880.7, Fat 31.7, SaturatedFat 15.8, Cholesterol 64.8, Sodium 519.6, Carbohydrate 103.3, Fiber 6.3, Sugar 10.6, Protein 31.8
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