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Penne With Bell Peppers, Mushrooms And Cheese

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Ingredients
  Peppers 2 (Of Any Color)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Garlic 2 Clove (10 gm)
  Mushrooms 1 Cup (16 tbs), chopped
  Onions 1⁄2 Cup (8 tbs), sliced
  Green onion 1 , chopped
  Green onion 1
  Chicken stock 2⁄3 Cup (10.67 tbs)
  Dry white wine 2 Tablespoon
  35% whipping cream 1 1⁄2 Cup (24 tbs)
  Anchovies 1 Teaspoon, minced
  Provolone cheese 1 Cup (16 tbs), grated
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Penne 1 Pound
  Butter 1⁄4 Cup (4 tbs)
  Pine nuts 1⁄2 Cup (8 tbs), toasted
  Arugula 2 Ounce, chopped
  Arugula 2 Ounce, washed and chopped
Directions

MAKING
1. In oven broil peppers for 15 minutes or until charred, turning often, cool, peel skins, remove stem and seeds, cut into strips and set aside.
2. In skillet heat oil over medium-high heat and cook gar-he, mushrooms, onions and green onion until golden brown, stirring frequently.
3. Stir in chicken stock and white wine and cook until slightly reduced, for about 2 minutes.
4. Stir in cream and anchovies and cook until slightly thickened, about 5 minutes.
5. Stir in cheeses and blend well.
6. In a blender or food processor, puree sauce, strain it over skillet and put over low heat to keep warm.
7. In large pot of boiling salted water cook penne 8 to 10 minutes or until al dente and drain.

SERVING
8. Stir butter into sauce until it melts, toss pasta with sauce, pepper strips, pine nuts and arugula and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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