This recipe is from Antoni Carluccio’s book “Pasta”. I was attracted to sauce ingredients, to be more precise- with the main ingredient – celery. You’ll agree that you don’t run into the pasta with celery recipes too often, that’s what I bite for. And I’ll tell you, that was worth it.
This recipe has several advantages at the same time: time of cooking, minimum work, cheap ingredients, large outcome, which is good for 4-5 persons, and the main thing — amazing taste.
I’m neutral about celery, I’d say, more of a negative attitude. I don’t really like it very much. But here, in the taste combination with other ingredients it turns out pretty great.
The celery taste gets lost a bit compared to other ingredients but still remains and makes an interesting flavor. There is just enough of it, so if you’re such a “celery fan” as I am, you don’t need to worry at all.
Another advantage of this dish is the easy turning into a vegetarian. Just remove the sausages from the ingredient list, and here it is.
What you Need to Cook Penne Pasta with Celery Sauce
INGREDIENTS:
- 300 g (10,6 oz) of pennoni/penne/other macaroni hollow inside (the wider the better)
- 60 g (2,1 oz) of parmesan or 75 g (2,7 oz) of blue cheese
- 1 onion
- 1 celery root for about 600 g (1,3 lb)
- 100 g (3,5 oz) of smoked sausage
- 50 g (1,8 oz) of unsalted butter
- 50-150 ml (½-1 cup) of milk
- A few stalks of parsley
- Salt, black pepper
How to Make Penne Pasta with Celery Sauce: Step-by-Step Instructions🔪
Firstly, peel celery root 600 g (1,3 lb) and dice into 1×1 pieces.
Bring a couple of liters of water to boil, add chopped celery and cook for about 10 minutes until gentle.
Pour out the water and put the celery aside.
Meanwhile, finely dice 1 small onion.
Put the casserole with 3 l of water on the fire, add 30 g (1,1 oz) of salt there and leave until boiled. How to boil pasta in more detail here.
Now take a large frying pan. Melt 50 g (1,8 oz) of unsalted butter there. Add onion and fry until golden for 5 minutes stirring from time to time.
While the onion is frying, slice 100 g (3,5 oz) of smoked sausage. Add to the onion, fry for about 1 minute while stirring, then take off the fire.
Add boiled celery to the pan with onion and sausage. Lightly squash with a pusher or a fork. Add 50-150 ml (½ -1 cup) of milk to the sauce and mix.
How much milk you need to decide yourself: start with 50 ml and pour until you are satisfied with a sauce consistency.
I’ve added for about 120 ml (0,5 cups). 50 ml (0,2 cups) as was stated in the recipe wasn’t enough. It was too dry.
When the water in the pan is ready, boil there pasta 300 g (10,6 oz) until al dente. I used penne, but also you can use pennoni as in the original recipe (they are bigger then penne )or other hollow macaroni. I left the link above with the instruction on how to boil it.
After pasta is ready sieve it with a strainer, put to the frying pan, and mix with sauce.
Add 50 g (1,8 oz) of parmesan on top or replace with a blue cheese (75 g (2,7 oz)), as I did. Decorate with chopped parsley and finely spice with a black pepper.
Penne Pasta With Celery Sauce
Equipment
- nothing, that you wouldn’t have
Ingredients
- 300 g pennoni penne/other macaroni hollow inside (the wider the better)
- 60 g parmesan or 75 g of blue cheese
- 1 onion
- 600 g celery root
- 100 g smoked sausage
- 50 g unsalted butter
- 50-150 ml milk
- A few stalks of parsley
- Salt
- black pepper
Instructions
- Peel celery root (600 g) and dice into 1×1 pieces.
- Bring a couple of liters of water to boil, add chopped celery and cook for about 10 minutes until gentle. Pour out the water and put the celery aside.
- Meanwhile, finely dice 1 small onion.
- Put the casserole with 3 l of water on the fire, add 30 g of salt there and leave until boiled.
- Now take a large frying pan. Melt 50 g of unsalted butter there. Add onion and fry until golden for 5 minutes stirring from time to time.
- While the onion is frying, slice 100 g of smoked sausage. Add to the onion, fry for about 1 minute while stirring, then take off the fire.
- Add boiled celery to the pan with onion and sausage. Lightly squash with a pusher or a fork. Add 50-150 ml of milk to the sauce and mix.
- When the water in the pan is ready, boil there pasta (300 g) until al dente.
- After pasta is ready sieve it with a strainer, put to the frying pan, and mix with sauce. Add 50 g of parmesan on top or replace with a blue cheese (75 g). Decorate with chopped parsley and finely spice with a black pepper.
