Penne Romanoff

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups low-fat milk
• salt and pepper
• 1 lb penne rigate
• 1 lb small button mushrooms, quartered
• 3 tablespoons butter
• 3 green onions, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup vodka
• 1 cup canned diced plum tomato, drained
• 1 cup grated parmigiano-reggiano cheese
• 2 green onions, chopped
• 1/4 cup toasted pine nuts

Recipe

• 1 bechamel: melt the butter in a saucepan over medium heat. add the flour and stir until a smooth paste forms. gradually whisk in the milk. bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. season with salt and pepper and set aside.
• 2 pasta: in a large pot of boiled salted water, cook the pasta until al dente. drain and set aside.
• 3 in a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. season with salt and pepper. add the onions and garlic. continue cooking for about 2 minutes. add the pasta and heat through. deglaze with the vodka, flambéing if desired. add the béchamel and tomatoes and stir to coat the pasta. adjust the seasoning.
• 4 garnish: transfer to a large serving bowl. garnish with cheese, green onions and pine nuts. serve immediately.