Penne Adriatic Recipe
Penne with asparagus, sun-dried tomatoes in a blush sauce.
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Ingredients
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Pasta and Vegetables
Blush Sauce
Method
Preparation of Ingredients
- 1
Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Asparagus
While the pasta is cooking, prepare the asparagus by trimming the ends and cutting them into 2-inch pieces.
- 3
Chop the Sun-Dried Tomatoes
Take the sun-dried tomatoes and chop them into smaller pieces.
Cooking the Sauce
- 4
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- 5
Add Asparagus
Add the chopped asparagus to the skillet and sauté for about 3-4 minutes until they start to become tender.
- 6
Incorporate Sun-Dried Tomatoes
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- 7
Make the Blush Sauce
Pour in the heavy cream and crushed tomatoes. Stir well to combine. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
- 8
Season the Sauce
Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes to the sauce. Stir until the cheese is melted and the sauce is creamy.
Combining Ingredients
- 9
Combine Pasta and Sauce
Add the drained penne pasta to the skillet with the blush sauce. Toss gently to coat the pasta evenly with the sauce and vegetables.
- 10
Serve
Remove from heat, garnish with fresh chopped basil, and serve immediately. Enjoy your Penne Adriatic!
