Penne Romanoff
From Ricardo's magazine. Will make soon because it looks so good!!!
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INGREDIENTS
NutritionBechamel
- 3tablespoons butter
- 3tablespoons flour
- 1 1⁄2cups low-fat milk
- salt and pepper
Pasta
- 1lb penne rigate
- 1
- 3tablespoons butter
- 3
- 2
- 1⁄2cup vodka
- 1
Garnish
- 1cup grated parmigiano-reggiano cheese
- 2
- 1⁄4cup toasted pine nuts
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DIRECTIONS
- 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.
- Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
- 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.
- Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.
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