If I’m not having spaghetti, my next choice is Penne Pasta.
I’ve learned not to overboil it. Six to eight minutes of full boil is usually enough. Same as cooking fresh broccoli.
You don’t want to boil the life out of it.
I’ve been experimenting with putting penne pasta, chopped bacon or sausage, sauteed onions and ragu in the oven for about 25 minutes. I don’t (can’t) use cheese.
https://www.womenshealthmag.com/food/g29648044/vegan-cheese-brands/
https://switch4good.org/best-dairy-free-cheeses/
Penne all’Arrabbiata
Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato, but red pepper flakes give the sauce a delicious kick.
INGREDIENTS Yield: 6 servings
3
tablespoons kosher salt
4
tablespoons extra-virgin olive oil, plus 4 more tablespoons
½
cup tomato paste
1
tablespoon hot red-pepper flakes
1½
cups chopped tomatoes, like Pomì
1
pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving
PREPARATION
Step 1
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
Step 2
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
Step 3
Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving ¼ cup of the pasta water.
Step 4
Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.