Penne w/ Parmigiano Sauce
Penne w/ Parmigiano Sauce

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, penne w/ parmigiano sauce. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Penne w/ Parmigiano Sauce is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Penne w/ Parmigiano Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have penne w/ parmigiano sauce using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Penne w/ Parmigiano Sauce:
  1. Prepare 1 lb penne
  2. Take 1 C grated parmigiano reggiano
  3. Make ready 4 oz MontAmore cheese; shredded
  4. Get 4 T butter
  5. Prepare 2 T flour
  6. Make ready 1 C milk
  7. Get 1 C heavy cream
  8. Get 1 T crushed pepper flakes
  9. Prepare 1 T onion powder
  10. Take 1 t garlic powder
  11. Make ready 1 lemon; zested
  12. Make ready 3/4 oz fresh basil; chiffonade
  13. Take as needed kosher salt
  14. Make ready as needed olive oil
Steps to make Penne w/ Parmigiano Sauce:
  1. Cook pasta in boiling, salted water. Drain. Drizzle with olive oil.
  2. Heat butter slowly in a saucepot. When butter just starts to bubble, add flour while whisking. (a smaller whisk works well)
  3. Cook for one minute. Keep stirring with a wooden spoon.
  4. Add milk, cream, and spices. Bring to a simmer.
  5. Add cheeses slowly while whisking to avoid lumpiness.
  6. Cook for 5 minutes on low heat. Pour sauce over pasta, and fold in lemon zest.
  7. Variations; Garlic, roasted garlic, onion, shallot, pumpkin, asparagus, arugula, artichoke, fennel, eggplant, swiss chard, spinach, broccoli, green beans, honey, kale, mushrooms, pine nuts, rosemary, thyme oregano, marjoram, mint, sage, sweet potatoes
  8. Red potatoes, zucchini, yellow squash, tomatoes, white wine vinegar, sugar, walnuts, parsely

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