Penne for Your Thoughts
Crisp-Edged Roasted Penne with Pickle-Brine Cream, Toasted Breadcrumbs, and Fresh Herbs
55 minutes
Serves 4
DinnerItalianVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Italy’s love of creamy baked pasta and the modern cult of pickle brine, this dish is all about contrast: tangy, silky sauce, crispy pasta edges, and a blanket of savory breadcrumbs. You’ll learn why pickle brine is a secret weapon for cheese sauce and how the oven turns pasta into pure gold.
Equipment needed
- 2-quart baking dish
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F with a rack in the upper third. Grease a 2-quart baking dish with a little olive oil or butter.
- 02Bring a large pot of salted water to a boil and cook the penne 2 minutes less than package directions for al dente. Drain and set aside.
- 03In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 04Add the flour and cook, whisking constantly, for 2 minutes to form a pale roux.
- 05Gradually whisk in the milk, then the pickle brine and heavy cream. Bring to a simmer, whisking, until slightly thickened, about 3 to 4 minutes.
- 06Off the heat, stir in the Parmesan and pecorino until melted and smooth. Season with black pepper.
- 07Add the drained penne to the sauce, tossing to coat evenly. Pour into the prepared baking dish and smooth the top.
- 08In a small bowl, toss the panko with olive oil until thoroughly coated. Sprinkle evenly over the pasta.
- 09Bake uncovered until bubbling and the top is deeply golden and crisp, 22 to 25 minutes.
- 10Cool for 5 minutes, then shower with chopped parsley and dill before serving.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.