Name: Penne Romanoff
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons butter; 3 tablespoons flour; 1 1/2 cups low-fat milk; salt and pepper; 1 lb penne rigate; 1 lb small white button mushrooms, quartered; 3 tablespoons butter; 3 green onions, finely chopped; 2 garlic cloves, finely chopped; 1/2 cup vodka; 1 cup canned diced plum tomato, drained; 1 cup grated parmigiano-reggiano cheese; 2 green onions, chopped; 1/4 cup toasted pine nuts

3

Recipe by Redsie

3

People talking

Join In Now Join the conversation!

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

Ready In:: 45mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

Bechamel
3 tablespoons butter
3 tablespoons flour
1 ¹⁄₂ cups low-fat milk
salt and pepper
Pasta
1 lb penne rigate
1 lb small white button mushrooms, quartered
3 tablespoons butter
3 green onions, finely chopped
2 garlic cloves, finely chopped
¹⁄₂ cup vodka
1 cup canned diced plum tomato, drained
Garnish
1 cup grated parmigiano-reggiano cheese
2 green onions, chopped
¹⁄₄ cup toasted pine nuts

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Redsie

Contributor

@Redsie

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Deepfreeze-27

1/2/2008

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.

Reply
review by Kittencalrecipezazz

10/1/2007

great recipe, the bechamel needed a bit of a lift so I added in some Parmesan cheese and cayenne pepper, I reduced the vodka to 1/4 cup, increased the garlic to 2 tablespoons and I used full-fat milk, I also threw in some cooked chicken for a main meal, my DH enjoyed this, thank you for sharing hon!...Kitten:)

Reply
photo by Bev I Am

3/10/2007

Reply
review by Bev I Am

3/10/2007

So Good! Easy to prepare with excellent results. I did not change a thing from the recipe and I will definitely make again. Thank yo so much Redsie!

Reply
creation by Redsie

1/7/2007

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