Penne Strascicate
Take your pasta nights to the next level with this rich and comforting Penne Strascicate recipe—a true gem of Italian cuisine! This one-pot wonder combines al dente penne pasta with a hearty, savory sauce made from a blend of ground beef and pork, aromatic vegetables, and luscious tomato passata. The pasta is cooked directly in the sauce, absorbing all the incredible flavors during the simmering process, ensuring every bite is irresistibly mouthwatering. A splash of dry red wine adds depth, while freshly grated Parmesan cheese provides the perfect finishing touch. Ready in under an hour, this robust, rustic dish is perfect for family dinners or an indulgent date night meal. Garnish with fresh parsley for a touch of brightness, and get ready to savor a plate of pure Italian comfort. Keywords: Penne Strascicate, Italian pasta recipe, one-pot pasta, tomato-based sauce, pasta with meat sauce, hearty Italian dinner.
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Recipe Information
Ingredients
- 400 g Penne pasta
- 250 g Ground beef
- 250 g Ground pork
- 500 ml Tomato passata
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 1 large Garlic clove, minced
- 3 tbsp Olive oil
- 100 ml Dry red wine
- 500 ml Beef or vegetable stock
- 50 g Parmesan cheese, grated
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the onion, carrot, and celery to the skillet. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking it up into small pieces with a wooden spoon, about 8-10 minutes.
Deglaze the pan with the red wine, scraping up any browned bits. Allow the wine to simmer for 2-3 minutes until mostly evaporated.
Stir in the tomato passata, 250 ml of the stock, salt, and black pepper. Reduce the heat to low, cover, and let the sauce simmer for 20 minutes.
Add the uncooked penne directly into the sauce, along with the remaining 250 ml of stock. Stir well to coat the pasta in the sauce.
Cover the skillet and cook the pasta over low heat, stirring every few minutes to prevent sticking. Add a splash of water if the sauce becomes too thick before the pasta is cooked. This process will take about 10-12 minutes or until the pasta is al dente.
Once the pasta is cooked, stir in half of the grated Parmesan cheese and adjust the seasoning with more salt and pepper if needed.
Serve the Penne Strascicate hot, garnished with the remaining Parmesan cheese and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
