Cookin' with Wood

Penne Rigate with Creamy Garlic Sauce

I like the Penne pasta not just for its shape, but also for its texture. The more you get to know the different types of pasta, the more interesting they become. That might be why Italian food can be so varied, yet still contain many of the same ingredients. That's just a guess, as I'm no expert. Anyway, the box of penne had two recipes on the back of the box, so I tried one. I already had all but one of the ingredients of the first recipe in my kitchen, so I just had to go to the grocery store for some beef broth. Normally, a recipe will call for a standard size can of broth, but not this one. I opted for the small jar of granulated beef boullion, as I could measure out any amount I needed. So when I got home, I had to make 3/4 of a cup of beef broth as well as the rest of the recipe. I also had to get some water boiling for the Penne Rigate, since the pasta will take longer to cook than the creamy garlic sauce. Use the large pot for this. In fact, you might just want to wait until your pasta is done before you even start making the sauce. Yea, let's go with that. The sauce will be done so quickly that your pasta will barely be done draining by the time you're ready for it. I didn't do it that way. Next time I will. Make the pasta according to the directions on the box. They should be done "al dente." When the pasta is done, drain it in the colander.

So when you're ready to make the sauce, here's what you do: First, measure out the flour, milk, parmesan cheese and the broth you'll need. Have them ready. In the small saucepan, melt the butter over medium heat, then toss in the garlic and cook for about a minute. Sprinkle in the flour and cook for a minute, stirring constantly. You'll be able to tell when you've stirred and cooked it enough when the texture changes. Now stir in the broth and milk, stirring frequently, until the sauce boils and thickens. Add the salt, pepper, and grated parmesan cheese, stir, and remove from the heat.

Toss the pasta with the sauce and serve. I made some hot Italian sausage to go with this dish. I also made the whole box of pasta, like the recipe said I should. Here's what happened: There wasn't enough creamy garlic sauce to go with all the pasta. If you follow this recipe, only make half of the box of penne. Since I had already made the whole box, I had plenty of penne left over, so I thought, "Well, let's also try the other recipe on the back of the box." That's what I did, and both recipes were awsome. So, guess what recipe I'll be sharing with you next week!

Getting back to this week's recipe, I think you'll find it to be a simple recipe, but one that requires constant care. The key to making this recipe successfully is to have all of your ingredients pre-measured and ready to go. It's like when the people on the cooking shows are making something. All the stuff they'll need is in little glass dishes and all they need to do is dump it in at the right moment. That's how you should approach this recipe. Preparation will equal good results. The best-case scenario would be if you had an assistant who made sure everything you'll need is ready when you need it. If you don't have an assistant, then it's your job to make sure everything is ready when you need it. Luckily, you're already accustomed to assisting yourself. Just be glad you're not on live television!

Bob is the author of "Don't Fry Bacon with Your Shirt Off!  A Single Man's Guide to the Kitchen"  a PublishAmerica book.