CHRISTMAS PASTA
Make and share this Christmas Pasta recipe from Food.com.
Provided by Smilyn
Categories Meat
Time 35m
Yield 4 large
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat.
- Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute.
- Add meats and brown.
- Chop carrot, celery, and onions near stove and add to the pot as you work.
- Cook veggies with meat for 5 minutes and add wine.
- Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice (or cinnamon), and season sauce with salt and pepper.
- Bring sauce to boil, reduce heat to medium low and cook 10 to 15 minutes before serving.
- Toss pasta with a couple of ladles of sauce to coat, then top with extra.
- Top pasta with lots of grated romano cheese.
Nutrition Facts : Calories 1341.6, Fat 37.5, SaturatedFat 11.6, Cholesterol 95.4, Sodium 990.9, Carbohydrate 178.2, Fiber 8.1, Sugar 8.3, Protein 56.9
CHRISTMAS PASTA
We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
CHRISTMAS PASTA
We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
CHRISTMAS PASTA
Steps:
- Bring a large pot of water to a boil and salt it. Add the pasta and cook to al dente, with a bite to it.
- While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO (1 turn of the pan). Add the pancetta to one half of the pan, the sausage, both hot and sweet, to the other. Break up the sausage into bits and brown while the pancetta renders, then combine and cook together another minute or so. Remove to a plate with a slotted spoon. Add the remaining tablespoon of EVOO, then the beef and veal. Brown and crumble the meat into tiny bits and season with allspice, salt, and pepper. Add the carrots, onions, and garlic and cook another 5 to 6 minutes to soften the vegetables, then add sausage and pancetta back into the pan, draining away some of the fat. Deglaze the pan with the wine, scraping up all the good bits with a wooden spoon. Stir in the stock, then the tomatoes. Check the seasoning. Simmer over low heat until ready to serve, at least 10 minutes. Stir in half the parsley to finish.
- Drain the pasta and add back to the hot pot. Ladle a few spoonfuls of the sauce over the pasta and add a couple of handfuls of cheese to the pot. Stir to coat the pasta evenly. Transfer to a large serving dish or individual bowls and top with the remaining sauce and parsley. Pass plenty of extra cheese at the table.
CHRISTMAS PASTA SALAD
The orzo in this salad is reminiscent of pine needles and when dressed in pesto brings a lovely green hue. Perlini mozzarella balls become ornaments, as do cherry tomatoes and ribbons of basil and pepperoni. I do not add salt as I find the pepperoni and pesto to be ample enough. Additional toppings to consider are slivers of red onion, black olives, and diced green bell pepper. I don't like balsamic vinegar, thus the lemon juice.
Provided by thedailygourmet
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 8h35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
- Mix in basil right before serving.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 43.8 g, Cholesterol 19.9 mg, Fat 11 g, Fiber 2.3 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 288.8 mg, Sugar 2.5 g
CHRISTMAS PASTA SALAD
The flavor of this pasta salad is so good, your guests will keep coming back for more. I got this recipe off a package of pasta years ago, and like most of my recipes, I have adapted it to suit a low fat diet.
Provided by BAker
Categories Low Cholesterol
Time 18m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain artichokes, reserving liquid and quarter them.
- Place pasta in boiling water and cook according to package directions.
- Drain.
- Mix pasta with liquid from artichokes.
- Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano.
- Mix gently and chill.
- One hour before serving, add feta and Italian dressing.
- Mix to coat.
- Serve cool.
Nutrition Facts : Calories 186.7, Fat 4.8, SaturatedFat 1.3, Cholesterol 7.4, Sodium 643.1, Carbohydrate 29.8, Fiber 3.4, Sugar 3.4, Protein 6.8
CHRISTMAS EVE CONFETTI PASTA
This easy Christmas dinner has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread - and always gets raves! - Ellen Fiore, Ridgewood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,
Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 176mg cholesterol, Sodium 331mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
HOT CROSS BUNS
With their signature crossed tops, these lightly spiced buns are a delicious symbol of the Easter season. Stories of their origin stretch back to ancient Greece and Egypt, and they're now best known as an English bun, forbidden during the reign of Elizabeth I except on Good Friday, Christmas and at burials. In the 18th century, a passage in Poor Robin's Almanack refers to "one or two a penny hot cross buns," which has evolved into well-known rhymes and songs. Some buns have a sugary icing cross. This version showcases a chewier bread with a dough cross baked right in, so you can - and should - eat them hot. Studded with raisins and candied orange peel, they're just sweet enough to be a breakfast or teatime treat. If you have orange blossom water, be sure to add it to the glossy top for its floral perfume that evokes spring.
Provided by Genevieve Ko
Categories breakfast, brunch, breads, pastries, dessert
Time 4h30m
Yield 12 buns
Number Of Ingredients 15
Steps:
- Make the dough: Heat the milk in a small saucepan over medium until steaming. Remove from the heat. Transfer 1/4 cup/60 grams hot milk to a small bowl and let cool to 110 to 115 degrees if needed, about 1 minute. It should feel lukewarm if you stick your finger in it. Stir in the yeast and 1 teaspoon sugar. Let stand until foamy, about 5 minutes. If the yeast doesn't foam, it's dead and won't help the dough rise. (You'll have to buy some more and start over if this happens.)
- Meanwhile, whisk the remaining 1/4 cup sugar with the flour, cinnamon, ginger, cardamom and salt in a large bowl or the bowl of a stand mixer. Add the butter to the milk in the saucepan and stir until it melts.
- When the butter has melted and the milk mixture is lukewarm, pour it into the dry ingredients, along with the yeast mixture and egg. If using a stand mixer, beat with the dough hook on medium-low speed until a smooth elastic ball forms, scraping the bowl and hook occasionally, about 10 minutes. The dough should feel sticky but not stick to your hands. If working by hand, mix the ingredients with your hand until a shaggy dough forms, then knead in the bowl to form a shaggy ball. Transfer to a work surface and continue kneading until smooth and elastic, about 15 minutes. You shouldn't need to flour your surface, but, if the dough is sticking to it, lightly flour as needed.
- Add the raisins and candied orange peel to the dough and knead them in until evenly distributed. Form the dough into a ball.
- Generously butter a clean large bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled, about 1 1/2 hours.
- Butter a 9-by-13-inch cake pan. Turn the dough out onto a clean work surface and divide into 12 even pieces (90 to 100 grams each) with a bench scraper, sharp knife or your hands. Form a piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits so they're not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place seam side down on the surface. Cup your hand over the ball and move your hand quickly in a circular motion to tighten the ball into a perfect round. Place in the prepared pan. Repeat with the remaining dough and arrange the balls in a 3-by-4 grid, spacing evenly apart. At this point, you can cover the pan tightly in plastic wrap and refrigerate for up to 1 day.
- Open a large, clean unscented produce, recycling or garbage bag and slip the pan into it. Fill a tall glass with hot water, place next to the pan in the bag and tie the bag shut. (This creates a warm, steamy environment for the dough to rise.) Let the balls rise until their sides are touching, about 1½ hours (longer if the dough has been chilled).
- When the dough is almost done rising, heat the oven to 400 degrees.
- Prepare the topping: If using orange blossom water, stir 1½ teaspoons into ¼ cup/60 grams water in a small bowl. Add the flour and stir into a smooth paste. Transfer to a pastry bag or resealable plastic bag and snip a ⅓-inch hole in one corner. Pipe lines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross.
- Bake until risen and browned, 20 to 22 minutes. The internal temperature of a center bun should register 190 degrees. While the buns are baking, heat the sugar and 1 tablespoon water in a small saucepan over medium until the sugar dissolves. Remove from the heat and stir in the remaining ¼ teaspoon orange blossom water, if using. As soon as the buns come out of the oven, brush the syrup evenly over them. Serve hot, warm or at room temperature.
More about "christmas pasta recipes recipe for hand"
CHRISTMAS PASTA - RECIPE GIRL®
From recipegirl.com
5/5 (5)Total Time 50 minsCategory Main CourseCalories 587 per serving
- Heat a large pot over medium-high heat. Add the pancetta and brown to render the fat. Transfer the pancetta to paper towels to drain. Add the oil to the pan, and then the meats and brown and crumble them for 5 minutes. Stir in the garlic, and pancetta bits.
- Chop the carrot, celery, and onions near the stove and add to the pot as you work. Cook the vegetables with the meat for 5 minutes and then add the wine. Cook for 1 minute; add the broth and tomatoes to the pot.
- Stir in the parsley, allspice, or cinnamon and season the sauce with salt and pepper, to taste. Bring the sauce to a boil, reduce the heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
- Toss the pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top the bowl with extra sauce. Top the pasta with lots of cheese, as desired.
30-MINUTE CHRISTMAS PASTA RECIPE | A TASTE OF KOKO
From atasteofkoko.com
Servings 4Total Time 40 minsCategory RecipesCalories 378 per serving
- Meanwhile, go ahead and chop all the vegetables (garlic, onions, red bell peppers, and green bell peppers).
- Once the water is boiling, add salt and add Barilla fettuccine pasta. Boil uncovered, stirring occasionally for 12 minutes. Remove from heat and drain. Set aside one cup of pasta water.
- Bring another pan to medium-high heat and add olive oil. Add garlic and onions and saute for a couple of minutes before adding red and green bell peppers. Saute until softened.
9 HANDMADE PASTA RECIPES - FINECOOKING
From finecooking.com
19 CHRISTMAS PASTA IDEAS | CHRISTMAS PASTA, PASTA ...
From pinterest.com
45 EASY CHRISTMAS APPETIZERS | MYRECIPES
From myrecipes.com
16 EASY PASTA RECIPES - PEANUT BLOSSOM
From peanutblossom.com
EASY PASTA RECIPES | BEST HOMEMADE PASTA DINNER IDEAS
From therecipecritic.com
CHRISTMAS TORTELLINI PASTA - MODERN HONEY
From modernhoney.com
CHRISTMAS PASTA WITH SAUSAGE, ONION, AND PEPPERS RECIPE ...
From kudoskitchenbyrenee.com
HOW TO MAKE FRESH PASTA BY HAND (WITHOUT A MACHINE ...
From gritsandchopsticks.com
85 OF OUR BEST PASTA RECIPES, EVER I TASTE OF HOME
From tasteofhome.com
MAKE HOMEMADE PASTA BY HAND - BAKES AND BLUNDERS
From bakesandblunders.com
10 SEAFOOD PASTA RECIPES FROM ITALY FOR CHRISTMAS. – THE ...
From the-pasta-project.com
11 COLORFUL PASTA RECIPES PERFECT FOR CHRISTMAS DINNER ...
From cafemom.com
QUICK AND EASY PASTA DISHES PERFECT FOR CHRISTMAS DINNER ...
From evrythngmnl.com
CHRISTMAS PASTA - BIGOVEN
From bigoven.com
CHRISTMAS PASTA SAUCE RECIPE | RECIPELAND
From recipeland.com
HOMEMADE PASTA RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE PASTA DOUGH BY HAND - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
AN EASY HAND-ROLLED PASTA PERFECT FOR EVERY ... - CHOWHOUND
From chowhound.com
CREAMY CHRISTMAS DINNER PASTA RECIPE | CHRISTMAS RECIPES ...
From youtube.com
CHRISTMAS CARBONARA PASTA RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
HOW TO MAKE HOMEMADE PASTA: INGREDIENT GUIDE AND RECIPE
From masterclass.com
CHRISTMAS PASTA - RECIPE | COOKS.COM
From cooks.com
CHRISTMAS PASTA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHRISTMAS RECIPES AND MENUS - RECIPETIN EATS
From recipetineats.com
FRESH PASTA - RICARDO
From ricardocuisine.com
PASTA SALAD RECIPE - THIRTY HANDMADE DAYS
From thirtyhandmadedays.com
ITALY’S CHRISTMAS EVE PASTA - ITALY MAGAZINE
From italymagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love