"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Penne Rosa Recipe

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This recipe for Penne Rosa, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliet Rogers
Added: Saturday, November 10, 2007


1 box penne pasta
1/4 c. onion, chopped finely
1 tsp. garlic, minced
several sprigs fresh basil
several sprigs fresh parsley
1 can tomato soup
1 small can tomato paste
16 oz. whipping cream
2-3 roma tomatoes, sliced in wedges
1 c. mushrooms, sliced
1 handful spinach leaves
red pepper flakes, opt., to taste
feta cheese

Cook pasta al dente. Meanwhile in olive oil saute onion, garlic, basil and parsley. Stir in tomato soup and paste; then add cream and heat through. Add tomatoes and mushrooms and simmer til veggies are barely softened. Remove from heat and stir in spinach leaves. For a little extra zip add a few pinches of red pepper flakes. Spoon sauce over pasta and sprinkle with parmesan or feta (my favorite) cheese.




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