"Penne in Cardinal Sauce" recipe - "Penne alla Cardinale"

“Penne in Cardinal Sauce” recipe – “Penne alla Cardinale”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 5.84*

Cost/portion: UK/£ 1.46*

Utensils you will need

One grater
One zester
One large non-stick frying pan
One 6lt saucepan
One small 3 to 4lt saucepan
One wooden spatula or silicon spatula
One strainer
One skimmer
One jug
One ladle

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Butter - 60gr

  • Parmigiano cheese - 90gr

  • Tomato passata - 400gr

  • Salt - 2gr

  • Nutmeg - to taste

  • Double cream - 300ml

  • for the pasta

  • Penne - 360gr

  • Water - 5lt

  • Salt - 50gr

Instructions

  • 1.
    Putting the water to boil

    • Water - 5lt

      Put the saucepan over a high heat with 5lt of water. You will salt it laterr (step 1 - pic.).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Cooking the tomato passata in butter and grating the cheese

    • Butter - 60gr
    • Parmigiano cheese - 90gr
    • Tomato passata - 400gr
    • Salt - 2gr

      Put the frying pan with the butter over a gentle heat and let it melt slowly without splittingr (step 2 - pic. A).
      Meanwhile, finely grate the Parmigiano cheese and set asider (step 2 - pic. B).
      As soon as the butter has melted, add the tomato passata. Season it with salt and stir evenlyr (step 2 - pic. C).
      Slightly increase the heat under the frying pan.

  • 3.
    Boiling the pasta

    • The boiling water
    • Salt - 50gr
    • Penne - 360gr

      When the water comes to a stable boil, add the 50gr of salt and drop the penne in. Stir frequently during the first few minutes of cooking so to prevent them sticking to the bottom of the pan or to each otherr (step 3 - pic. ).
      The penne will need to be perfectly “al dente” to be added to the sauce: you will not add any cooking liquor to the sauce.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 4.
    Making the Cardinal Sauce with milk cream and cheese

    • The passata and butter mixture
    • Nutmeg - to taste
    • Double cream - 300ml
    • The grated Parmigiano cheese

      Finely grate the nutmeg with a zester. Set asider (step 4 - pic. A).
      Add the Double cream to the passata, stir and let it reduce and thicken for a couple of minutes (step 4 - pic. B).
      Add the grated parmigiano cheese and stir evenly and let it melt completely into the sauce. One minute before straining the pasta, set the heat to a medium power and let it cook for a few seconds: the sauce will turn from pink to slightly orange as the cheese will cook into it (step 4 - pic. C).
      Just before straining the pasta, set again the heat to the minimum power, add the grated nutmeg and stir (step 4 - pic. D).

  • 5.
    Straining the pasta and binding it to the Cardinal Sauce

    • The Cardinal Sauce
    • The boiled penne

      Drain the pasta thoroughly with a sieve, or use a skimmer to do it, but be sure there is no excess of cooking liquor: it would loosen the sauce again (step 5 - pic. A).
      Keep stirring gently while the penne get coated by the sauce, then serve immediately (step 5 - pic. B).

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Instructions

  • 1.
    Putting the water to boil

    • Water - 5lt

      Put the saucepan over a high heat with 5lt of water. You will salt it laterr (step 1 - pic.).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Cooking the tomato passata in butter and grating the cheese

    • Butter - 60gr
    • Parmigiano cheese - 90gr
    • Tomato passata - 400gr
    • Salt - 2gr

      Put the frying pan with the butter over a gentle heat and let it melt slowly without splittingr (step 2 - pic. A).
      Meanwhile, finely grate the Parmigiano cheese and set asider (step 2 - pic. B).
      As soon as the butter has melted, add the tomato passata. Season it with salt and stir evenlyr (step 2 - pic. C).
      Slightly increase the heat under the frying pan.

  • 3.
    Boiling the pasta

    • The boiling water
    • Salt - 50gr
    • Penne - 360gr

      When the water comes to a stable boil, add the 50gr of salt and drop the penne in. Stir frequently during the first few minutes of cooking so to prevent them sticking to the bottom of the pan or to each otherr (step 3 - pic. ).
      The penne will need to be perfectly “al dente” to be added to the sauce: you will not add any cooking liquor to the sauce.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 4.
    Making the Cardinal Sauce with milk cream and cheese

    • The passata and butter mixture
    • Nutmeg - to taste
    • Double cream - 300ml
    • The grated Parmigiano cheese

      Finely grate the nutmeg with a zester. Set asider (step 4 - pic. A).
      Add the Double cream to the passata, stir and let it reduce and thicken for a couple of minutes (step 4 - pic. B).
      Add the grated parmigiano cheese and stir evenly and let it melt completely into the sauce. One minute before straining the pasta, set the heat to a medium power and let it cook for a few seconds: the sauce will turn from pink to slightly orange as the cheese will cook into it (step 4 - pic. C).
      Just before straining the pasta, set again the heat to the minimum power, add the grated nutmeg and stir (step 4 - pic. D).

  • 5.
    Straining the pasta and binding it to the Cardinal Sauce

    • The Cardinal Sauce
    • The boiled penne

      Drain the pasta thoroughly with a sieve, or use a skimmer to do it, but be sure there is no excess of cooking liquor: it would loosen the sauce again (step 5 - pic. A).
      Keep stirring gently while the penne get coated by the sauce, then serve immediately (step 5 - pic. B).

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"Penne in Cardinal Sauce" recipe - "Penne alla Cardinale"
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