{"id":4868,"date":"2018-05-14T09:00:03","date_gmt":"2018-05-14T15:00:03","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=4868"},"modified":"2026-09-02T10:58:44","modified_gmt":"2026-09-02T17:58:44","slug":"penne-with-roasted-garlic-cream-sauce","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/05\/14\/penne-with-roasted-garlic-cream-sauce\/","title":{"rendered":"Penne with Roasted Garlic Cream Sauce"},"content":{"rendered":"

May 14, 2018<\/span><\/strong><\/p>\n

I apologize!<\/p>\n

In my inaugural messages, I clearly stated that I would publish traditional recipes, many (though not all) of them Italian, but with the emphasis on traditional.<\/p>\n

I get really stoked by the idea of preserving traditional recipes in written form (even if it\u2019s a bunch of zeroes and ones on a cloud server somewhere)!<\/p>\n

I also truly appreciate new and innovative dishes\u2026especially cakes, for some reason.\u00a0 But my very strong preference if I\u2019m going to work on perfecting and publishing a recipe is to focus on traditional recipes.\u00a0 (I\u2019m happy to eat good food of any type, traditional or not, that someone wants to serve me, however.)<\/p>\n

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My editorial calendar for this blog, including what I\u2019ve published and what I currently have planned to publish, numbers 212 recipes.\u00a0 The number keeps growing.\u00a0 Most of these recipes are ones I listed (off the top of my head, so to speak) when I was planning the launch of the blog in late 2016.\u00a0 The list came from simply thinking about my favorite recipes.\u00a0 As I trawl through my recipe archive periodically, looking for recipes for particular events, or even just dinner, I usually come upon at least a few more recipes that get added to the list.<\/p>\n

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Two hotel pans hold a double batch, 4 pounds of penne, for a summer dinner party for the family from Tuscany<\/span><\/strong><\/figcaption><\/figure>\n

Windows says I have 4133 recipes saved in my recipe directory.\u00a0 That does not count the hundreds of hand-written ones that I\u2019ve not scanned in yet.<\/p>\n

But I have to admit, not EVERYTHING I make is traditional.\u00a0 I have this killer salmon recipe<\/a> that I got from the New York Times that is now a regular on our table.\u00a0 Almost any vegetable recipe by David Tanis<\/a> is a winner in my book, well really ANY recipe by David Tanis, but he has a way with vegetables.\u00a0 He has many make-ahead-and-heat-up-in-the-oven options that remove a lot of last minute work when putting dinner on the table, whether it be for 2 or 20!<\/p>\n

In my defense, these are recipes that I think will become classics in a few decades just as many of the recipes that I started cooking 45 years ago in college have become classics for me.\u00a0 I think if a recipe still tastes good after half a century it can be considered a classic\u2026which is getting pretty close to traditional.<\/p>\n

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This is just a portion of the antipasto for the dinner for our Tuscan relatives<\/span><\/strong><\/figcaption><\/figure>\n

Think about all the things you ate 50 years ago that you don\u2019t make any more, like fried bologna simmered in ketchup!\u00a0 That actually is something that my very traditional mother put on the table in the 1960s!\u00a0 Granted, it was a main course (and I use the term lightly) that could be whipped up in under half an hour after a day\u2019s work.\u00a0 The truth is, I actually liked it at the time.<\/p>\n

I differentiate the fried bologna category of foods that I don\u2019t make any more from the fried salami category of foods that I still love but that just have fallen off my rotation.\u00a0 Have you ever had a sandwich of pan-fried salami?\u00a0 If not, give it a try.\u00a0 (Thinly slice the salami.\u00a0 Make a cut from the middle to one edge, like the first cut of a pie, to reduce puckering.\u00a0 Cook in a skillet over medium heat till lightly browned on each side.\u00a0 No oil needed.\u00a0 Pile on bread.\u00a0 Enjoy\u2026dripping fat and all!)<\/p>\n

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Join our mailing list<\/a> and you\u2019ll never miss a recipe again!<\/span><\/strong><\/p>\n

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So why the apologia?<\/p>\n

Today\u2019s recipe isn\u2019t traditional.\u00a0 I developed it about four years ago for dinner for a large group of people.\u00a0 It was such a hit, that I kept making it.\u00a0 I even made it last summer for a dinner party for the family from Tuscany!\u00a0 So, while it\u2019s not really traditional (which I take to mean something with a cultural history, something that individuals from a particular culture and location make or made on a regular basis), it has a very traditional FLAVOR.<\/p>\n

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I made this penne for my father-in-law’s birthday party this past January. Everyone had clean plates!<\/span><\/strong><\/figcaption><\/figure>\n

In my mind it\u2019s not a REAL (i.e. traditional) dish because I made it up.\u00a0 On the other hand, the flavor profile makes it fit into an established canon of northern Italian food.\u00a0 Italians would recognize it as Italian food, just not traditional Italian food.<\/p>\n

Because it isn\u2019t traditional, I hadn\u2019t planned on publishing it.\u00a0 I got a number of requests for the recipe after I mentioned it in one of my emails and decided that I should reconsider my initial decision.\u00a0 There aren\u2019t many photographs but the steps are not really complicated.\u00a0 I know you can do it without all the usual photos.<\/p>\n

Who knows, maybe in another 45 years it\u2019ll become a classic!

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Penne with Roasted Garlic Cream Sauce<\/h2>\n
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This takes some time to put together but once it\u2019s assembled you can spend time with your guests while it cooks. The sauce has a luxurious amount of butter, about twice what would typically be used based on the amount of flour. This improves the flavor and mouth-feel of the sauce. Because I originally created this dish for an event in Alamogordo, New Mexico, I topped it with pistachios which are grown there. Chopped walnuts or whole pine nuts could be substituted. If you want to prepare the dish in advance, be sure to cool the pasta in a bowl of ice water. Mix the cooled pasta with cold white sauce and the other ingredients. Pour into a baking dish, cover tightly, and refrigerate. Allow the covered dish to sit at room temperature 60-90 minutes before baking.<\/div>\n
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Prep Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cook Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>6 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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