New Italian Recipes Presents:
Penne With Shrimp Or Kielbasa
3 cups broccoli florets
1/2 cup quality, extra virgin olive oil
1 red bell pepper, diced
1 medium sweet onion, finely diced
1-2 T dried oregano
1/4 cup red wine
2-3 cloves garlic, sliced
1/2 cup oil-packed sun-dried tomatoes, chopped
1 tin whole flat anchovies, chopped
1 lb. med or large shrimp or cooked kielbasa sausage (cubed into small pieces)
1 lb pasta shapes, such as penne, rigatoni or med. shells, cooked al dente
2 tablespoons quality, aged balsamic vinegar
2 to 3 T red wine vinegar
10-15 fresh basil leaves, minced
1-2 sprigs fresh rosemary, needles striped from stem
Freshly ground pepper
Preparation:
Cut broccoli into florets and blanch in boiling water for 4 or 5 minutes. Drain
and plunge into ice water to stop the cooking. Transfer to large bowl, combining
with pasta.
Heat 1/4 cup of the olive oil in large skillet over med. heat.
Add onions and saut
é until they release their juices, 5-6 minutes.Add garlic, tomatoes, anchovies and balsamic vinegar and stir for 3 or 4 minutes.
Add shrimp, or sausage, and cook until pink (if shrimp).
Transfer to bowl and combine with broccoli and pasta.
Combine remaining oil, red wine vinegar, rosemary, basil, salt and pepper in a small bowl
Combine with pasta. Yields 6 to 8 servings.
Oil and vinegar amounts can be adjusted to taste. Salt and pepper to taste. (Should be fairly salty already from anchovies).