Tuesday, July 2, 2013

The Case of Spicy Penne and Cheese plus Happy Birthday A PURSE TO DIE FOR!

Why, oh why, bake macaroni and cheese in the oven? It just dries out. For that matter, why use macaroni?

Try this. Tell me what you think.

Spicy Penne and Cheese

1 slice whole-wheat bread, in pieces
2 cups whole-wheat penne rigate
2 cups penne rigate
1/2 cup water

1 yellow pepper, chopped
2 cloves garlic, minced
3 chillies, minced
2 tbsps butter, softened
1/2 cup grated Parmesan
1/4 tsp chilli powder
1 cup grated sharp Cheddar
1 tsp salt

Preheat oven to 350ºF. Chop the bread into crumbs in a blender. Spread the crumbs in a shallow pan and bake for 10 min.

Cook the penne in boiling salted water (add the whole-wheat penne to the pot first, bring back to a boil and cook for 1 min. before adding the regular penne).

In the meantime, bring the water, yellow pepper and garlic to a boil and simmer, covered, until the yellow pepper is soft.

In the blender, blend the yellow pepper mix with the chillies, butter, Parmesan, chilli powder, Cheddar and salt until smooth.

When the pasta is al dente, drain, return to the pot, and stir in the cheese sauce.

Serve topped with the toasted bread crumbs.

Serves 4.


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