It is an easy, not too expensive, and very, very tasty dish I propose today, the Cheesy Penne Giancaleone Style!!!!!!!!!!!
It’s also a quick first course to prepare at the last minute, perfect when you’re in a rush now that work has resumed and vacations are a distant memory (if we managed to take one, eh eh).
This sauce, made from excellent tomato puree (today Fine Datterini Pulp from Petti…an explosion of goodness), bacon, and a tiny bit of fresh cream, the kind you can whip but clearly do not, and which you can omit if preferred, is suitable for short pasta shapes like macaroni, ziti, rigatoni, and paccheri!
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I have opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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Here is another simple and genuine first course with paccheri:
CREAMY PACCHERI
CHEESY PENNE GIANCALEONE STYLE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Seasonality: All Saints
Ingredients for Cheesy Penne Giancaleone Style
- 11.3 oz penne rigate
- 7.05 oz smoked scamorza
- 2.5 oz bacon (diced)
- 14.1 oz tomato puree (Fine Datterini Petti for me today)
- 3.5 oz fresh liquid cream (or cooking cream)
- to taste salt
- to taste pepper
Tools for Cheesy Penne Giancaleone Style
- Saucepans
- Pans
Preparation of Cheesy Penne Giancaleone Style Recipe
To prepare the Cheesy Penne Giancaleone Style, I dice the smoked scamorza and also the bacon, leaving it in more visible pieces but not too chunky.
In a large pan that can also hold the cooked penne, I place the bacon and sauté it without adding any extra fat (at least for me)
I pour in the tomato puree and continue cooking for about 7/8 minutes on low heat.
With the heat off, I add the diced smoked scamorza and adjust the salt and pepper (be careful as the scamorza and bacon are already flavorful).
I have already put the saucepan with salted water on high heat, and once it reaches a boil, I cook the penne (or other short pasta of choice).
I drain the pasta, the penne, leaving it moist and al dente, and pour it directly into the wide pan where the smoked scamorza will have already melted a bit, and I mix the Giancaleone pasta.
All that’s left is to plate the dishes and fully enjoy this very tasty first course: the Cheesy Penne Giancaleone Style!
Enjoy your meal!
Annalisa
