Pasta Al Forno-- Another 30 Minute Favorite of Mine

I first found this recipe a few years ago in a Rachel Ray cookbook. When I looked at the ingredients list, I was so intrigued-- cinnamon and tomato sauce??  I'd never heard of such a thing! I figured it was one of those recipes that was either going to taste nasty or be absolutely amazing. I was so happy when it turned out to be the latter, it instantly became a favorite.

Pasta Al Forno

Ingredients:

1 pound penne pasta
2 Tablespoons extra-virgin olive oil
1 small onion, chopped finely
3 cloves garlic, chopped (I use minced garlic)
15 oz can crushed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
salt & pepper
3 ounces prosciutto, chopped (if you can get this in the deli, have the cut 1 thick slice, if all you can find is pre-packaged slices, that works fine too)
1/4- 1/3 cup grated Parmigiano-Reggiano cheese
Softened butter to coat a medium casserole or baking dish

Directions:

Bring a large pot of water to a boil, then salt and cook pasta to al dente, about 7-8 minutes.  Preheat oven to 500 degrees.

While water is coming to a boil and pasta is cooking, heat a medium skillet over medium heat and add the olive oil. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt, and pepper. Add chopped prosciutto to sauce and stir with cooked pasta until combined. Coat a medium casserole dish with butter. Adjust seasonings and transfer pasta to casserole dish. Top pasta with cheese and place in over for 10 minutes. Serve hot from the oven.

Caramelized Onion Penne-- From Kitchen to Table in Just 30 Minutes!!

This is a go to recipe in my house, especially when we receive unexpected company. Caramelized Onion Penne is delicious and it only takes about 30 minutes to make, although it tastes like it took a lot longer to make! I almost always have everything to make this on hand. I included some of my go to substitutions as well. I usually always at least double this recipe to make 1 pound of pasta, in times of company, I triple it or quadruple it.

 

 

Caramelized Onion Penne

*makes 2-3 Servings

Ingredients:

1/2 pound of penne pasta
kosher salt
2 Tablespoons Extra-virgin olive oil
2 large onions, sliced thinly
1 bay leaf
freshly ground black pepper
1/2 cup of heavy cream
1/2 cup grated Parmigiano-Reggiano cheese (I sometimes substitute Italian Cheese Blend or Parmesan Cheese)
1/4 cup finely chopped fresh flat leaf parsley (I sometimes substitute dry parsley)

Directions:

Bring a pot of water to a boil over high heat. Sal the water and add the pasta. Cook to al dente and drain.

While the water is coming to a boil and the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the onions and bay leaf. Season with salt and pepper, to taste. Cook the onions until they are very soft and light caramel brown in color, about 20 minutes.

Stir in cream and cook until heated through. Remove the bay leaf, then add pasta and cheese and toss to coat. Transfer to a serving bowl and top with parsley and serve.

My Bacon Potluck Playdate-- Pasta all' Amatriciana

Last week, I hosted a dinner playdate-- A Bacon Potluck!! Can you say yum? Who doesn't love bacon? My family is a huge fan, so this seemed like a great idea. Every dish we shared had bacon in it. We had BBQ Chicken wrapped in bacon, Pasta all' Amatriciana, Bacon Cheddar Cornbread, Bacon Brownies, and Chocolate Bacon Croissants. To top it all off, we dipped pieces of bacon in chocolate fountain, a must try if you have never tried it! It may not have been one of my healthiest playdates, but it sure was one of the most delicious playdates! I thought it would be fun to share some of the recipes with you so you can try them yourself! 

 

Pasta all' Amatriciana

 

Ingredients

• Salt
• 1 pound penne pasta
• 1 tablespoon extra-virgin olive oil
• 6 slices lean peppered bacon, chopped
• 1 large red onion, chopped
• 4 cloves of garlic, finely chopped or grated
• 1 cup chicken stock
• 1 (28-ounce) can crushed fire roasted tomatoes
• Black pepper
• A handful flat leaf parsley, chopped
• Shredded sharp white Cheddar, to pass at table

Directions

Heat water to boil for pasta, season with salt and cook pasta to al dente.

Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes.

 

 

 Stir in stock then tomatoes and season with pepper to taste.

 

Simmer sauce 15 minutes.

Toss pasta with sauce and parsley.

Serve with grated sharp white Cheddar.

 

 

Dinner is served!