If you have a pound of pasta, you've got the start of a great meal. Here's some inspiration and a recipe for penne in a creamy, tomato vodka sauce.
For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again."Pasta is always the same, yet always different," James Beard once famously said."It has a comforting familiarity with its pale golden color and chewy, wheaten taste." And while comforting familiarity is something to be cherished, boredom at dinnertime is not.
Smooth penne doesn’t soak up quite as much sauce, but is equally fabulous. I like to reserve smooth penne for soups, casseroles and served as a side dish with stew. Penne remains chewy and resilient after cooking, whereas pastas made with softer wheats will fall apart when overcooked. Since penne holds its shape sauced and un-sauced, it’s great fun for little ones who often eat with their hands.Think of penne as a blank canvas and build your masterpiece around it. Even adding one strategic ingredient from your pantry can completely transform that chewy, wheaten noodle into a mind-blowing dish.
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