"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Penne with Asparagus Recipe

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

Maria da Silva
Added: Sunday, October 14, 2007


2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 1/2 cups chopped onions
2 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 pound penne, freshly cooked
1/2 cup grated Parmesan cheese

Additional grated Parmesan cheese

Melt butter with oil in heavy large Dutch oven over medium-high heat.

Add asparagus and sauté 3 minutes.
Using slotted spoon, transfer asparagus to bowl.

Add onions and garlic to Dutch oven.

Sauté until light golden, about 10 minutes.

Add tomatoes with their juices, oregano and crushed red pepper.

Bring sauce to boil.

Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.

Return asparagus to sauce.

Cook until asparagus is crisp-tender, about 3 minutes.

Add penne and 1/2 cup cheese.

Toss to combine.

Season with salt and pepper. Transfer pasta to large bowl.

Serve, passing additional cheese separately.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Add cooked shrimp, grilled chicken, or cooked Italian sausage to the dish.




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