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Half an hour is enough to prepare a dinner-saving first course to which it is impossible to say no: this is my version of the fabulous penne with mixed sauce
They are not Penne Alla Boscaiola nor the classic seas and mountains, but they save us dinner for sure.
Today we’re cooking fabulous penne with mixed sauce, a very quick first course because the sauce is prepared while the pasta is cooking. Anyone who resists a dish like this is in bad faith.
Fabulous penne with mixed sauce, ready in half an hour
We have minimized downtime and I can prove it with the ingredients. When it’s in season, fresh peas can be used, but frozen ones are fine the rest of the year.
Ingredients:
450 g of penne rigate
About 250 g of peeled tomatoes
100 g of frozen peas
150 g of diced speck
200 ml cooking cream
1 chilli
50 g grated parmesan
1 sprig of parsley
extra virgin olive oil to taste
salt up to taste
Preparation: penne
Let’s boil the water for the quills (or other short pasta that we have chosen) we also work on the sauce. Clean the shallot, wash and dry it. Then cut it into thin slices and it will be the basis of our sauce.
Let’s take one large frying pan, or a shallow pan and pour a drizzle of oil. We put on the fire moderate flame, and let it brown shallot. As soon as it has browned, add the speck and sliced chilli pepper, which we can replace with the tip of a dry teaspoon.
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We let all the ingredients brown well while stirring for 2-3 minutes. At that point we can also add the peas still frozen and adjust the salt. Let it cook for another 5 minutes so that everything is flavored together.
At that point we also merge i tomatoes peeled, lightly crushed by hand. Mix well with a wooden spoon and cook for another 15 minutes. If we realize that the sauce is thickening too much, just add a ladle of hot pasta water and you’re done.
We lower the penne and when they are almost al dente, drain them directly into the pan, keeping at least a couple of ladles of their cooking water.
Only then do we also add the cream from the kitchen that must give flavor but not really cook together with the sauce. A ladle of water from the pasta, mix well to make everything flavor and complete away from the heat with the grated Parmesan and a sprinkling of freshly chopped parsley.
Our fabulous penne with mixed sauce, fragrant and delicious, they are ready. Let’s go straight to the table, because this is a first course that gives its best when it’s still hot.
