Penne Vienna

Name: Penne Vienna - Floarea D.
Ingredients: 400g penne; 200g mushrooms; 200g smoked sausage; 200g thin semi; smoked sausages; 2 tablespoons broth; 1 tablespoon sour cream; 200ml water; thyme; basil; granulated garlic

Pasta/Pizza - Penne Vienna by Floarea D. - Recipia

Penne with mushrooms, smoked ham, and sausages are made in a single pan for the sauce, then mixed directly with the cooked pasta. It’s a hearty recipe with simple ingredients and a sauce made from tomato paste and cream. The original recipe does not use pepper, and salt is only added when boiling the pasta in salted water. Quick Info Total time: approximately 30 minutes, plus the time needed for the sauce to thicken Preparation time: not specified separately Cooking time: penne are boiled for 10 minutes; the sauce is cooked in stages Servings: the final quantity is not divided into servings in the original recipe Difficulty: easy Recipe type: pasta with mushrooms, smoked ham, sausages, and tomato cream sauce Ingredients 400 g penne 200 g mushrooms 200 g smoked ham 200 g thin semi-smoked sausages 2 tablespoons tomato paste 1 tablespoon cream 200 ml water Thyme, to taste Basil, to taste Granulated garlic, to taste Salt for the water in which the pasta is boiled Pepper is not used in this recipe. The ham and sausages already have a strong flavor, so only the mentioned spices are added. Preparation method 1. Boil the penne Put the penne to boil in salted water and let them cook for about 10 minutes. Follow the time on the package if it differs, but in the basic recipe, the pasta is boiled for 10 minutes. After boiling, drain them and set them aside until the sauce is ready. There’s no need to cook them together with the sauce for a long time; they will be added at the end. 2. Prepare the ingredients Wash the mushrooms and clean them. Cut them into small pieces or cubes so they can easily combine with the other ingredients. Cut the ham into small cubes. Do the same with the thin semi-smoked sausages. It’s helpful to have all the ingredients chopped before starting to sauté, as they are added at short intervals. 3. Sauté the mushrooms Put the mushrooms in the pan and sauté them for about 5 minutes. Stir occasionally to cook them evenly. 4. Add the sausages After 5 minutes, add the chopped sausages to the pan and sauté everything for another 5 minutes. The sausages will start to release their flavor and fat over the mushrooms. 5. Add the ham Add the diced ham and continue to sauté the mixture for another 10 minutes. Stir periodically to prevent the ingredients from sticking and to ensure they cook on all sides. The order matters here: the mushrooms go in first, then the sausages, and the ham is added at the end of the sautéing stage. There’s no need to change this sequence. 6. Prepare the sauce Pour the 200 ml of water over the mixture in the pan. Separately or directly in a container, mix the 2 tablespoons of tomato paste with the tablespoon of cream, then add the mixture to the pan. Let the sauce simmer until it thickens slightly. The recipe does not specify an exact time for this step, so watch the consistency: the sauce should be thicker than at the beginning but still fluid enough to coat the pasta. 7. Season and add the pasta When the sauce has thickened slightly, add a bit of thyme, basil, and granulated garlic. The amount is to taste. Put the cooked penne over the sauce and mix until the pasta is evenly coated. After this step, the dish is ready to serve. Why I make this recipe often It’s a practical recipe when I want hearty pasta without preparing a complicated sauce separately. The mushrooms add a different texture, while the ham and sausages give the sauce a smoky and salty flavor. The steps are simple, and the ingredients are easy to find. I also like that the pasta absorbs some of the sauce right after being mixed. For this reason, it’s best to add them to the pan just at the end, after the sauce has reached the desired consistency. Tips Cut the ham and sausages into similarly sized cubes. They will cook more evenly and will be included in each serving along with the mushrooms. The sauce should not be allowed to reduce excessively. If it becomes too thick before adding the pasta, they won’t be coated as well. Keep in mind that the pasta water contains salt, and the ham and sausages are already salty. No additional salt is added to the sauce in the basic recipe. Add the spices towards the end, after the sauce has started to thicken. This way, you can adjust the flavor more easily without overcooking them. Substitutions Penne can be replaced with other similarly shaped pasta, but the original recipe uses penne. If you change the type of pasta, the boiling time may differ. The thin semi-smoked sausages and ham are not interchangeable as they have different textures and fat levels. They can be used together as specified in the recipe, or one can be omitted if not available, but the final taste will be different. Variations You can use a different amount of spices depending on how strong you want the flavor of thyme, basil, or garlic to be. The recipe allows for adjustments without changing the main steps. For a simpler version, keep the same sauce base and use only one of the two smoked ingredients. However, the combination of ham and sausages is the one in the original recipe and gives the dish its characteristic flavor. Serving ideas The penne should be served immediately after being mixed with the sauce. They can be placed directly on plates without any additional toppings, as they already contain mushrooms, smoked meat, and a tomato cream sauce. Frequently asked questions 1. Is salt added to the sauce? No salt is specified for the sauce. Salt is used when boiling the pasta, and the ham and sausages may already be salty enough. If needed, the taste can be checked at the end before adding the penne. 2. Is pepper used? No. The recipe is presented without pepper and is seasoned only with thyme, basil, and granulated garlic. 3. How long should the sauce simmer? The source does not indicate an exact time. The sauce is left on the heat until it thickens slightly after adding the water, tomato paste, and cream. 4. Can I add the pasta directly to the pan? Yes. Once the sauce has thickened slightly, the cooked penne are added over the sauce and mixed until coated. Nutritional values The values are estimates, as they depend on the brand of pasta, the type of ham and sausages, and the exact amount of cream used. For the entire recipe, the approximate calculation is around 2,700-3,000 kcal, 95-115 g protein, 290-330 g carbohydrates, and 105-125 g fat. Sodium can vary widely, especially depending on the ham, sausages, and the amount of salt used for the pasta. If the dish is divided into four servings, one serving would have approximately 675-750 kcal, 24-29 g protein, 73-83 g carbohydrates, and 26-31 g fat. These values do not represent an exact nutritional analysis. Storage and reheating If there are leftover penne with sauce, let them cool and store them in a closed container in the refrigerator. The pasta will absorb some of the sauce as they sit, so when reheating, the texture may be thicker than immediately after preparation. Reheat the portion until it is heated through, stirring so that the sauce, mushrooms, ham, and sausages are evenly distributed again. The dish is best fresh, but it can be stored and reheated without changing the steps of the recipe.

Penne Vienna

Tags

Categories