Penne Rustica

Preperation time
15 m
Skills level

Serving size
4-6
Country of origin

Preparation time: 15 m
Cooking time: 1 hour m
Servings: 4-6

Ingredients

  • 1 cup finely diced red pepper
  • 2 cups finely diced mushrooms
  • 2 tablespoons olive oil
  • 3 tablespoons salted butter
  • 3 tablespoons flour
  • 2 heaping teaspoons minced garlic, jarred preferred
  • 3 cups 2 % or whole milk
  • 1/2 cup finely grated parmesan cheese plus more for topping
  • 1 pound bag penne pasta
  • salt and pepper to taste
  • red chili flakes
  • other essentials:
  • medium-sized pot for bechamel
  • large pot for cooking pasta
  • cast iron skillet or greased baking dish
Recipe Type:
Course:

This is a symphony of fresh seasonal ingredients that you can change up, paired with a penne pasta and a creamy and cheesy bechamel sauce that will transport you to Italy in one delicious bite. Think mac and cheese, but so much better, with an Italian flare and rustic spin with added depth of flavor. Cooking this meal in a cast iron skillet, ensures it stays warm right up until it’s served. Broiling the top gives this dish that quintessential charred and crispy bite, that we all love. You cannot stop eating it, so make two!

Tips: A bechamel sauce should be heated on low while continuously stirring/whisking. Once the mixture becomes thick and bubbly, it is done. Be sure to taste it once you’ve added the seasonings. An important step for any good chef!

Variations: depending upon the season, you can use what’s available: pull veggies from your summer garden like eggplant or zucchini and try yellow or green peppers.

1. Add the olive oil to the skillet along with peppers and mushrooms. Cook on medium heat until peppers are softened and mushrooms are browned, roughly 10-12 minutes.

2. In the meantime, start the roux for the bechamel. In the medium-sized pot, melt the butter, then add the flour and whisk on low heat until a thick paste forms. Add the garlic and heat for 2-3 minutes on low.

3. Add the warm milk to the pot and whisk until the bechamel achieves that smooth consistency. Then add 1/2 cup of parmesan cheese. Whisk until smooth.

4. While the bechamel is cooking, fill the large pot with water to boil pasta. Once the water comes to a rolling boil, add a fair amount of salt, think sea water, then add pasta. Cook until al dente – that’s the Italian way!

5. Season the bechamel with salt, pepper and a good dash of red chili flakes for a little heat.

6. Add a pinch of salt to the peppers and mushrooms once they are done cooking. If you add salt to mushrooms too early on they will release too much moisture and not that charred texture. Once the pasta is cooked combine the vegetables with the pasta then add the bechamel. Pour back into the skillet you cooked the veggies in or a baking dish, whichever you prefer. Top with more parmesan cheese, about 1/4 cup more.

7. Bake covered at 350 degrees for 30 minutes. Then take off the foil and broil for 2 min until the top is charred and crispy. This really makes the dish amazing.

8. Serve and enjoy!