Hearty penne marinara is a staple in my home. About once a week, my husband I start craving this classic Italian dish and get to cooking the best way we know how. But, I can guarantee you it’s nowhere close to ‘classic’ Italian style, since the sauce most often comes from a jar and the noodles come from a box and usually end up overcooked.
But thanks to chefs like Bobby Flay who take the seemingly complicated meals and break them down into totally doable dishes, we’re able to recreate regional favorites right in our own home.
Flay – longtime chef, restaurateur, and Food Network star – recently stopped by The Today Show to dish out his tips on what to do – and what not to do – wen it comes to classic penne marinara.
With his guidance, we can avoid those common cooking mistakes and finally master the process that yields a perfect tomato sauce and the quintessential al dente noodle. Flay even throws in his tips for garlic bread, too.
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