PENNE WITH BIG AND MEATY SAUCE


Ingredients:

300 grams penne pasta, cooked according to package directions
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, divided
1 pc onion, chopped
1/2 kg PUREFOODS JUMBO HOTDOGS, sliced diagonally 1" thick
1 cup red and green bell peppers, cut into strips
1 cup sliced button mushrooms
1 pc beef bouillon cube, dissolved in 1 cup of water
2 cup water
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup MAGNOLIA FULL CREAM MILK
salt and pepper to taste
1 cup MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

  1. In a saucepan, melt 1/4 cup butter. Sauté onions, hotdogs, bell peppers and mushrooms. Cook for 5 minutes over moderate heat. Transfer mixture in a bowl and set aside.
  2. Using the same pan, melt 1/4 cup butter. Add flour and whisk together to form a roux. Slowly pour in beef broth while mixing. Add milk and continue to cook, stirring constantly over moderate heat. Continue to cook until sauce is slightly thick. Add cooked hotdog-vegetable mixture and mix well. Season with salt and pepper. Remove from heat and pour sauce on top of cooked pasta. Top with grated cheese.
Makes 6 servings.  

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