Penne with Beef Braciole Sauce
I made this penne dish with my beef braciole, and was delighted with the deep flavors that developed from the braciole sauce. The long cooking time and the red wine incorporated in the sauce creates tremendous flavor. Cook the pasta to the al dente stage and finish cooking the pasta in the sauce. Add freshly shredded parmesan cheese for the best flavor.
1 lb. Penne Pasta
3 Cups Beef Braciole Sauce (See Beef Braciole Recipe)
½ Cup Parmesan Cheese, Shredded
Bring a large pot of well salted water to a boil. Cook the penne according to package instructions to the al dente stage (approx. 8-10 minutes). Meanwhile, in a large sauté pan, warm the beef braciole sauce. Add the drained pasta to the braciole sauce and cook for approx. 2 minutes, until the penne has cooked through and the sauce has adhered to the pasta. Remove from the heat and add the shredded parmesan cheese. Serve warm.