{"id":2825,"date":"2020-05-17T16:57:34","date_gmt":"2020-05-17T16:57:34","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=2825"},"modified":"2023-04-18T13:00:00","modified_gmt":"2023-04-18T13:00:00","slug":"penne-pasta-celery-sauce","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/penne-pasta-celery-sauce\/","title":{"rendered":"Penne Pasta with Celery Sauce"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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<\/a>, and the main thing \u2014 amazing taste.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Another advantage of this dish is the easy turning into a vegetarian<\/a>. Just remove the sausages from the ingredient list, and here it is.<\/p>\n\n\n\n

What you Need to Cook Penne Pasta with Celery Sauce<\/h2>\n\n\n\n

INGREDIENTS:<\/h3>\n\n\n\n
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  • 300 g (10,6 oz) of pennoni\/penne\/other macaroni hollow inside (the wider the better)<\/li>\n\n\n\n
  • 60 g (2,1 oz) of parmesan or 75 g (2,7 oz) of blue cheese<\/li>\n\n\n\n
  • 1 onion<\/li>\n\n\n\n
  • 1 celery root for about 600 g (1,3 lb)<\/li>\n\n\n\n
  • 100 g (3,5 oz) of smoked sausage<\/li>\n\n\n\n
  • 50 g (1,8 oz) of unsalted butter<\/li>\n\n\n\n
  • 50-150 ml (\u00bd-1 cup) of milk<\/li>\n\n\n\n
  • A few stalks of parsley<\/li>\n\n\n\n
  • Salt, black pepper<\/li>\n<\/ul>\n\n\n\n

    How to Make Penne Pasta with Celery Sauce: Step-by-Step Instructions🔪<\/h2>\n\n\n\n

    Firstly, peel celery root 600 g (1,3 lb)<\/strong> and dice into 1×1 pieces.<\/p>\n\n\n\n

    \n
    \"Peel<\/figure>\n\n\n\n
    \"Dice<\/figure>\n\n\n\n
    \"Dice<\/figure>\n\n\n\n
    \"Dice<\/figure>\n<\/figure>\n\n\n\n

    Bring a couple of liters of water to boil, add chopped celery and cook for about 10 minutes until gentle.<\/p>\n\n\n

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    \"Cook<\/figure><\/div>\n\n\n

    Pour out the water and put the celery aside.<\/p>\n\n\n\n

    Meanwhile, finely dice 1 small onion.<\/strong><\/p>\n\n\n

    \n
    \"Dice<\/figure><\/div>\n\n\n


    Put the casserole with 3 l of water on the fire, add 30 g (1,1 oz) of salt<\/strong> there and leave until boiled. How to boil pasta in more detail here.<\/p>\n\n\n\n

    Now take a large frying pan. Melt 50 g (1,8 oz) of unsalted butter<\/strong> there. Add onion and fry until golden for 5 minutes stirring from time to time.<\/p>\n\n\n\n

    \n
    \"Add<\/figure>\n\n\n\n
    \"Fry<\/figure>\n<\/figure>\n\n\n\n

    While the onion is frying, slice 100 g (3,5 oz) of smoked sausage<\/strong>. Add to the onion, fry for about 1 minute while stirring, then take off the fire.<\/p>\n\n\n\n

    \n
    \"Dice<\/figure>\n\n\n\n
    \"Add<\/figure>\n<\/figure>\n\n\n
    \n
    \"Fry<\/figure><\/div>\n\n\n

    Add boiled celery to the pan with onion and sausage. Lightly squash with a pusher or a fork. Add 50-150 ml (\u00bd -1 cup) of milk<\/strong> to the sauce and mix.<\/p>\n\n\n\n

    \n
    \"Add<\/figure>\n\n\n\n
    \"Mix<\/figure>\n<\/figure>\n\n\n\n

    How much milk you need to decide yourself: start with 50 ml and pour until you are satisfied with a sauce consistency.<\/p>\n\n\n\n

    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.<\/p>\n\n\n\n

    \n
    \"Add<\/figure>\n\n\n\n
    \"Cook<\/figure>\n<\/figure>\n\n\n\n

    When the water in the pan is ready, boil there pasta 300 g (10,6 oz)<\/strong> 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.<\/p>\n\n\n

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    \"Boil<\/figure><\/div>\n\n\n


    After pasta is ready sieve it with a strainer, put to the frying pan, and mix with sauce.<\/p>\n\n\n\n

    Add 50 g (1,8 oz) of parmesan<\/strong> on top or replace with a blue cheese (75 g (2,7 oz))<\/strong>, as I did. Decorate with chopped parsley<\/strong> and finely spice with a black pepper.<\/p>\n\n\n

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    \"Add<\/figure><\/div>\n\n
    <\/div>
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    \n\t

    Penne Pasta With Celery Sauce<\/h2>\n
    <\/div>\n