Penne Romanoff

READY IN: 45mins
Bev
Recipe by Redsie

From Ricardo's magazine. Will make soon because it looks so good!!!

Top Review by deepfreeze

We saw Ricardo make this on his show & thought we would try the recipe. Unfortunately, we were not that impressed so we won't be makeing again. The taste was okay but it was nothing special.

Ingredients Nutrition

Directions

  1. Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
  2. Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
  3. In a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambéing if desired. Add the béchamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
  4. Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a