Large penne pasta with celeriac sauce

Large penne pasta with celeriac sauce

Pennoni con calsa di sedano rapa

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This is a new recipe. I have used celeriac, which I like very much, reduced to a pulp to form the basis of the sauce. The addition of ham in small strips (or smoked ham) lifts the sauce and makes it very appetising, though for a vegetarian version this can simply be omitted.

Ingredients

Quantity Ingredient
300g dried large penne, pennoni, with ridges
60g parmesan, freshly grated
2 tablespoons finely chopped fresh flat-leaf parsley
salt and pepper, to taste

Sauce

Quantity Ingredient
50g unsalted butter
1 onion, peeled and finely chopped
100g cooked ham, cut into matchstick strips
600g celeriac, peeled and cut into small cubes
50ml milk

Method

  1. Melt the butter in a large saucepan and fry the onion for 5 minutes. Add the ham, and warm through. Set aside.
  2. In a separate pan, cook the celeriac cubes in boiling salted water until very soft, about 10 minutes. Drain and add to the pan with the buttery onion. Squash it down a bit. Add the milk to make it more liquid, and warm through gently.
  3. Cook the pennoni in plenty of boiling salted water for 8–10 minutes or until al dente. Drain and mix with the sauce in the pan. Sprinkle with the Parmesan and parsley, and lots of black pepper.

Alternatives

  • You could use macaroni, sedani, elbows or rigatoni.
Tags:
Antonio
Carluccio
pasta
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