Recipe: Penne Risotto

Penne Risotto
rec.food.cooking/Nona Myers (1999)

This is a wonderful recipe from Patricia Wells' cookbook called penne risotto. It is a pasta cooked like risotto. Ever since I tried her recipe, I can't get the taste out of my mind and have been making it every week for the last few months.

Being a big "noodle anything" fan, her recipe is terrific. The penne browned in olive oil and cooked with tomato paste, rosemary and chicken broth. The flavor and color seem to permeate the penne from inside out unlike regular cooking of noodles with sauce. Also, the color of penne changes to reddish color throughout. And the texture, wow..... The penne is cooked very slowly like risotto with addition of chicken stock and the end product is beautifully colored and textured penne with velvety and thin veil of sauce. Lastly it is flavored with red wine vinegar and Parmigiano.

About 2 1/2 quarts homemade chicken stock (note: I used canned)
1 pound penne
1/2 cup extra-virgin olive oil
1/2 tsp sea salt
4 T tomato paste
2 T finely chopped fresh rosemary leaves
1/4 tsp crushed red peppers, or to taste
2 tsp red wine vinegar
1/2 cup grated Parmigiano (note: I used 3/4 cup)

In a large saucepan, heat the stock and keep it simmering while preparing the pasta.

In a heavy skillet heat the oil over moderately high heat. When it is hot but not smoking, add all the pasta, stirring continuously until the pasta begins to brown lightly around the edges, 4 minutes. (note: mine are light to medium tan in color)

Season with salt and add all the tomato paste and the rosemary, stirring constantly until the pasta is evenly coated with the sauce.

Slowly 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 and firm to the bite, about 17-19 minutes.

Add the red pepper and vinegar and toss (note: I like to add a bit more vinegar than indicated). Taste for seasoning.

Add about half the cheese and toss to blend. Serve immediately. Pass a bowl with remaining cheese to sprinkle over the pasta.

Also works well with vegetable or any other stock.