Debra's Delicious Penne Pasta - FOX 10 News | fox10phoenix.com

Debra's Delicious Penne Pasta

  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.

Recipe from Debra Mailloux of N.Y.

2 big onions

2 red and orange peppers

3 cloves of garlic

1 can or 1 cup of fresh mushrooms (optional)

2 tbsp of olive oil

2 cans of Contadina marinara sauce with burgundy wine and diced tomatoes

1 box of penne pasta and vegetable broth

1/2 a cup of red cooking wine

Parmesan cheese

 

Heat oil in a pan. Cut the onions and peppers in large chunks, and then dice the garlic and mushrooms. Then sauté on low heat for 5 minutes then pour in some cooking wine. Simmer for 10 minutes or until the wine cooks off. Poor in the marinara sauce and let simmer for another 10 minutes or so. Boil the penne pasta with the vegetable broth in the water (the amount of broth you use depends on how much you are making) I make a whole box so I use about 4 to 5 tbsp spoons. The broth just adds such much more flavor to this dish because it soaks into the pasta. Drain pasta and mix everything together, let it sit for a few minutes to let all the flavors set in. Sprinkle with Parmesan cheese and enjoy! (Preparation time: 5 minutes, cooking time 30 minutes, eating time: 2 seconds!)

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices