Drunken Tuscan Pasta Recipes

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DRUNKEN TUSCAN PASTA



Drunken Tuscan Pasta image

Make and share this Drunken Tuscan Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti)
coarse salt
1 lb spaghetti or 1 lb perciatelli
3 tablespoons extra virgin olive oil
1/4 lb deli-sliced pancetta
3 portabella mushroom caps, thinly sliced
2 -3 sprigs fresh rosemary, leaves finely chopped
4 garlic cloves, chopped
red pepper flakes (a couple of pinches)
4 -5 cups spinach or 4 -5 cups kale
black pepper
1/4 teaspoon grated fresh nutmeg
grated parmigiano-reggiano cheese

Steps:

  • Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
  • Bring the wine and water to a boil over high heat.
  • When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
  • Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
  • Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
  • Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
  • Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
  • Add the greens to the pan; season with salt, pepper, and nutmeg.
  • When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
  • Drain pasta well and add it to the skillet.
  • Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
  • Adjust the seasonings and serve; pass the extra cheese at the table.

Nutrition Facts : Calories 698.6, Fat 12.1, SaturatedFat 1.8, Sodium 94.3, Carbohydrate 95.6, Fiber 5.3, Sugar 4.8, Protein 17.4

DRUNKEN SPAGHETTI



Drunken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 tablespoon olive oil
3 tablespoons butter
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
One 750-milliliter bottle red wine, such as Chianti
Freshly ground black pepper
1 pound spaghetti
1 pound portobello mushrooms, sliced 1/4 inch thick
1 pound button mushrooms, sliced
1 tablespoon balsamic vinegar
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil leaves, torn

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
  • Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
  • Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
  • Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.

DRUNKEN PENNE PASTA



Drunken Penne Pasta image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon grape seed oil
1/4 cup julienned red onions
1/4 cup thin cut prosciutto, flash fried in 2 portions
1 tablespoon minced garlic
1/4 cup vodka
1 cup tomato sauce
1/2 cup cream
1/2 cup chicken stock
1 pound penne pasta, cooked
1 tablespoon butter
1/4 cup grated Parmesan
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan over medium-high heat, add the oil to the pan and heat until the verge of smoking. Then add the onions and reduce the heat to medium, cooking until translucent, 2 to 3 minutes. Once the onions are cooked, add half the prosciutto and garlic, stirring into the onions. Then add the vodka to delgaze the pan and allow the alcohol to cook off.
  • Next, add the tomato sauce, cream and chicken stock, cooking for 4 to 5 minutes to reduce the liquid by half to yield 1 cup. Next, add the pasta, stirring into the cream sauce and warming the pasta. Finish with the butter, stirring again, and then remove from the heat and portion into bowls. Finish with the cheese, parsley and remaining prosciutto.

ITALIAN "DRUNKEN" NOODLES WITH SPICY ITALIAN SAUSAGE



Italian

Make and share this Italian "Drunken" Noodles With Spicy Italian Sausage recipe from Food.com.

Provided by eleno5485

Categories     European

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

olive oil
1 lb Italian chicken sausage
1 large onion, quartered and sliced thinly
1 1/2 teaspoons salt
1 teaspoon italian seasoning
1/2 teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 garlic cloves, pressed through garlic press
1/2 cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat leaf parsley, chopped
1/4 cup fresh basil leaf, julienned, divided use
1/2 lb pappardelle pasta

Steps:

  • -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
  • -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
  • -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

20 MINUTE TUSCAN PASTA (FREEZER MEAL)



20 Minute Tuscan Pasta (Freezer Meal) image

Our Tuscan Pasta only takes 20 minutes to throw together and makes the perfect freezer meal. With a creamy, cheesy garlic sauce, sun-dried tomatoes, and grilled chicken, it will become a family favorite in no time.

Provided by Kristen Hills

Categories     Main Course

Time 40m

Number Of Ingredients 11

16 ounces bow tie pasta (1 box)
4 Tablespoons butter
4 garlic cloves (finely minced or pressed through a garlic press)
½ Tablespoon dried basil
8 ounces cream cheese (softened and cut into small cubes)
8 ounces sun dried tomatoes (1 jar, rinsed, drained and chopped)
2 cups milk
8 ounces parmesan cheese (grated)
½ teaspoon ground black pepper
½ teaspoon salt (more to taste if needed)
1 cup chicken (cooked and cubed)

Steps:

  • Cook pasta according to package directions. While it's cooking, prepare the sauce.
  • In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes.
  • Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
  • Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in.

Nutrition Facts : Calories 597 kcal, Carbohydrate 64 g, Protein 27 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 77 mg, Sodium 845 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving

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