Penne with Cabbage Sauce

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4 tablespoon butter

5 oz. pancetta, diced

4 tomatoes, sliced in half roasted with olive oil  and salt and pepper, to taste

1 onion, diced

1 head roasted garlic

1 leek, sliced, white part only

1 tablespoon parsley, chopped

1/4 tsp fresh rosemary chopped

1/2 tsp. black pepper

1/2 cup beef stock

1 head Napa cabbage, diced

1/2 cup grated parmesan cheese

2 lbs. penne

Begin roasting the tomatoes at 425 degrees . Place the tomatoes on a sheet pan and drizzle with olive oil, salt and pepper , to taste. Roast until tomatoes are caramelized. Remove from oven and set aside.

In a large pan, brown the diced pancetta until crispy. Add the onion and leek and saute until translucent and fragrant. Stir in the roasted tomatoes, beef stock, roasted garlic, parsley, rosemary and cabbage. Bring to boil and simmer covered for 45 minutes on low. Meanwhile, begin to cook penne pasta to al dente. Drain and toss into sauce. Stir in half the grated parmesan and toss to combine. To serve, sprinkle remaining parmesan over the top

Baked Penne with Turkey, Cremini Mushrooms, Bell Peppers in Fontina Cream Sauce

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8 oz. fontina cheese, grated

1 cup grated parmesan cheese

4 tablespoons butter

1/2 onion, diced

1 yellow bell pepper, julienned

1 red bell pepper, julienned

1 orange bell pepper, julienned

10 oz. sliced cremini mushrooms

1 head roasted garlic, pulp squeezed out

3 cups chopped cooked turkey

2 tablespoons chopped parsley

1 cup half-and-half

1 cup pasta water

1 pound penne, cooked al dente

Preheat oven to 400 degrees. Butter the bottom of a 9×13 inch pan.

In a large heavy bottom pan add 3 tablespoon butter and saute the onions, and bell peppers until softened. Add the roasted garlic, cooked chopped turkey and mushrooms and cook until all the moisture evaporates form the bottom of the pan. Pour in the half-and-half and bring to boil for 2 minutes; set aside. Cook pasta to al dente. Stir in the pasta into the sauce along with 1/2 cup of the grated parmesan. Add the 1 cup of pasta water , toss and stir in the parsley. Pour into the baking dish and spread out evenly. Mix the remaining parmesan cheese and the fontina together. Sprinkle evenly over the top of the casserole. Bake in oven for 20-25 minutes until top is golden brown.