Serve it in a large pasta bowl, as I have pictured here, or pour it immediately into large pasta bowls. The longer pasta sits, the softer it gets as the cooking continues.
Always salt the water to boil your pasta in it.You need a tubular or a cup type of pasta, so the sauce gets into the crevices and you enjoy it more. However, conchiglie or orecchiette will do, also. Add the frozen peas to the cooking water halfway thru the cooking process of the penne.White onions and shallots will work beautifully too. I prefer to use yellow onions as they give out a rich flavor.Use the bacon grease as it will give the best flavor to the onions when cooking together.You do want to reserve 1/2 cup of the cooking water if you want to have them creamier and do not want to add more heavy cream.The larger skillet will facilitate when you need to pour the pasta over and mix the sauce with the peas. Use a large skillet for cooking the onions and the bacon.This dish will be prepared relatively quickly and you do not want to be around the kitchen. Have all the ingredients ready before cooking.
#PENNE PASTA HOW TO#
Too much garlic will change the flavor of Cooking tips and step by step on how to make this delicious penne pasta dish: If you want to add some garlic, go light with them. Use sausage meat removed from the casing to replace the bacon. What is ricotta salata?įresh milk flavored with a hint of salt and aged thirty days. When using ricotta Salata, Salata in Italian means salted, do not overseason your dish until the last minute after you taste it.
However, you cannot grate it but need to shave it into small pieces. But the French side of me, which adores cheese, likes to play havoc, thus adding pecorino and ricotta Salata to this dish.įeta cheese can also be a good substitution for the ricotta Salata. Parmigiano Reggiano is my favorite cheese with any Italian dish. Grind a couple of rounds of pepper over the whole dish for a deeper flavor.If adding cheese add it when the cooked penne is poured over the heavy cream, peas, and bacon mixture.Parmigiano Reggiano or pecorino cheese will do wonders, I just happen to choose not to use some.Rich and the perfect combination of bacon and heavy cream.įresh peas? Yes!! Cook them a little bit longer and make sure they are tender. Use olive oil and or butter to sautee the onions.Īdd some sliced mushrooms. Thus it would be best if you had some robust substitute. The heavy cream acts as a binding agent with the richness of the bacon and peas. Substitutions and some extra notesįor heavy cream substitutes, mix some cream cheese with whole milk. Last-minute dinner? This pasta recipe is your dish and will soon be your go-to dish. A wonderful savory dish that is perfect for any night of the week or a gathering with friends. The heavy cream binds it all together, blending the flavors well. It is a savory combination of sweet green peas with crisp onions and bacon. This quick, easy pasta dish takes as long as it takes to cook the pasta itself. When talking about comfort food, pasta dishes are way up there on the list of food that is not only easy to prepare but everyone enjoys and craves.
In fact, all throughout the meal, he raved about what a great dish this turned out to be.Penne pasta, peas, and bacon. He claimed I cheated by adding all that garlic to them. He put his fork in my bowl of sauteed brussels sprouts and quickly changed his mind. My husband almost didn’t allow me to add them to his portion claiming how much he dislikes them. I know what some of you are thinking, brussels sprouts? YES, trust me on this, prepared right, they are delicious! Serve this with sprinkled Pecorino Romano and a spoonful of part-skim ricotta on top, yum!! A few other pasta dishes you may like are Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach, Fettuccini with Winter Greens and Poached Egg, and Spicy Whole Wheat Linguini with Peppers and Spicy Sausage. Penne Pasta with Brussels Sprouts In a RaguĪ hearty pasta dish for a crisp Autumn day. Read my disclosure policy.Īutumn Penne Pasta with Sauteed Brussels Sprouts in a quick meat ragu using lean ground turkey and just enough hot Italian pork sausage to enhance the flavor of the sauce.
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