Penne Risotto Style

Prep Methods/Techniques ,
Cuisine
Course
Servings 6
Description
Pasta cooked this way is completely different from the usual. The pasta takes on a toasted taste and a really nice firm texture. Depending on the type of stock used the pasta will have a great meaty flavor. I often use canned stock for this recipe, but homemade really shines here.
Noted on 4/6/2012
Ingredients
  • 10 cup rich chicken stock
  • 1 lb penne pasta
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp salt
  • 4 tbsp Italian tomato paste
  • 2 tbsp chopped fresh rosemary leaves
  • 1 tsp hot red chile pepper flakes
  • 2 tsp red wine vinegar
  • 1/2 cup freshly grated Parmigiano-Reggiano
Method
  1. In a large saucepan, heat the stock and keep it simmering very gently.
  2. In a heavy skillet large enough to hold all the pasta, heat the oil over moderately high heat. When it is hot but not smoking, add all the pasta, stirring continuously until the pasta gets nice and toasty—it will start turning a nice light brown color. Season with salt and add the tomato paste and the rosemary, stirring constantly until the pasta is evenly coated with the sauce.
  3. Add a ladleful of stock, stirring until most of the liquid is absorbed. Adjust the heat as necessary to maintain a gentle simmer. The pasta should cook slowly and should always be covered in at least a light film of stock. continue adding ladlefuls of stock stirring frequently and tasting regularly, until the pasta is tender, about 17 minutes total.
  4. Remove from the heat and add the red pepper and vinegar and toss. Taste for seasoning. Add about half the cheese and toss to blend. Serve immediately. Pass the remaining cheese to sprinkle over the pasta.
Cook's Notes
Ingredient Notes
This is another simple pasta recipe where high quality ingredients turn a good dish into a truly memorable one.
Source/Adapted From
At Home in Provence by Patricia Wells