Source(google.com.pk)
Throw the tomatoes into a large roasting tin,
drizzle them with olive oil, season with some salt and pepper and pop
them in the preheated oven for 20 minutes. Once they're roasted, squash
the tomatoes with a fork to get the juices going and drizzle over some
balsamic vinegar.
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino
Wondering what to do with all those boxes of penne
pasta in your pantry? Don't settle for pasta and tomato sauce: These 15
recipes use penne for the base but become so much more with simple,
flavorful ingredient additions. Toss in a protein like chicken, sausage,
salmon, or even flank steak. And you can never go wrong with fresh
vegetables — escarole, eggplant, asparagus, broccoli rabe — and a rich
cheese, like gorgonzola or mascarpone. Use some of these penne pasta
recipes as inspiration for your own creations!
Penne with Sausage and Broccoli Rabe
From Good Housekeeping
Sweet Italian sausage and spicy broccoli rabe are a tasty combination in penne pasta, ready in less than 30 minutes. - 1 bunch(es) (1 pound) broccoli rabe
- 12 ounce(s) penne pasta
- 1 (4 ounce) link sweet Italian sausage, cut into 1/2 inch-thick-slices
- 2 shallots, finely chopped
- 2 clove(s) garlic, crushed with press
- 1/4 cup(s) freshly grated Parmesan cheese, plus additional for serving
- Salt and pepper
- Directions
- Heat large covered saucepot of salted water to boiling on high. Meanwhile, from broccoli rabe, trim any tough stem ends and discard. Cut broccoli rabe into 1-inch pieces and add to boiling water. Cook 4 to 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander. Return water to boiling. Drain broccoli rabe, rinse with cold water, and drain again. In same saucepot of boiling water, cook penne as label directs.
- Meanwhile, heat deep 12-inch skillet on medium-high until hot. Add sausage in single layer; cook 4 to 5 minutes or until it loses its pink color, turning to brown evenly. (Reduce heat to medium if browning too quickly.) Add shallots and garlic; cook 2 minutes or until tender, stirring. Remove 1 1/2 cups water from saucepot with pasta; add to skillet. Heat to boiling, stirring occasionally.
- Drain pasta and add to skillet with sausage. Stir in Parmesan, broccoli rabe, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Divide among shallow bowls; sprinkle with additional Parmesan if you like.
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