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.
JENNIE'S CHRISTMAS PASTA
This is a delicious recipe and very quick and easy to make. I don't actually eat it on Christmas day (we're traditional turkey people)...but it always reminds me of Christmas time with it's red and green colors. For some reason - making this always cheers up my day! Hope it does the same for you. Enjoy!
Provided by Jennibear
Categories One Dish Meal
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions. (Remember to heavily salt the water!)
- Meanwhile, melt the butter in a sauce pan and add the garlic, seasonings and roasted red peppers.
- Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking. Drain.
- Pour garlic butter sauce over the pasta and broccoli.
- Stir and top with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 471.6, Fat 19.1, SaturatedFat 11.4, Cholesterol 48, Sodium 702.9, Carbohydrate 60.7, Fiber 2.9, Sugar 1.4, Protein 14.7
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
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.
PASTA WITH CHOPPED PESTO AND PEAS
This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
- As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
- Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
- Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
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- 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.
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