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| Pennette Pasta |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 08 September 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Ingredients: 1 tablespoon olive oil 1/2 cup finely chopped onion 1 medium carrot, shredded 1 rib celery, finely chopped 1/4 cup dry white wine 1/3 cup tomato paste 1 2/3 cups milk, divided 3/4 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp dried leaf oregano, crumbled 12 oz penne pasta or ziti 3 tablespoons grated Parmesan cheese Preparation:
In a large non-stick skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer. wine and cook until the liquid has evaporated, about 5 minutes. Stir in tomato paste, 2/3 cup of milk, salt, pepper and oregano, reduce heat and simmer, stirring frequently, until the milk has been absorbed. Continue cooking until the sauce is thickened, gradually adding the remaining 1 cup of milk. Cook until all has been absorbed, about 20 minutes longer. Meanwhile, cook penne pasta in a large pot of boiling water until just tender; drain well. Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently.
Serves 4.
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