Fettuccini Tomato Rustica I Recipes
PASTA RUSTICA
Lindsay® Black Olives or Lindsay® Green Ripe Olives - or even a mixture of both - are tossed into this Pasta Rustica, bringing together the flavors of sweet bell pepper, mellow olive oil, and spicy pepper flakes. Finish with Parmesan cheese, and enjoy!
Provided by LindsayOlives
Categories Trusted Brands: Recipes and Tips
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
- Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
- Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.
Nutrition Facts : Calories 593 calories, Carbohydrate 68.6 g, Cholesterol 16 mg, Fat 27.6 g, Fiber 5.1 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 769.8 mg, Sugar 7.6 g
PASTA RUSTICA
This is an altered Williams-Sonoma casserole recipe that includes ziti, sausage, and three cheeses. Tastes great with a green salad and garlic bread.
Provided by belkathy
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook and drain the pasta.
- Brown the onions in the oil for about 5 minutes.
- Add the garlic and cook 1 minute more.
- Break the sausage into small pieces and crumble over the onion.
- Brown thoroughly, so no pink remains.
- Add the herbs, pepper flakes, tomatoes, puree, and water.
- Bring to a boil.
- Reduce heat to med-low and simmer for 30 minutes, until thickened.
- Do no not cover.
- Taste and add salt as necessary.
- Mix together the pasta, cottage cheese, mozzarella, and the sauce.
- Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.
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- Put a pot of salted water on to boil. Then melt the butter in a large skillet over medium heat. Add the wine, onions, and garlic. Cook the onions for about 5 minutes, stirring constantly. Add the pasta to the water once it boils.
- Once the onions are soft, add the crushed tomatoes and the salt. Heat the sauce until it starts to bubble. Stir the cheese into the sauce. Let the sauce bubble, allowing the sauce to reduce, until the spaghetti has cooked until it is a little extra al dente.
- Stir the spaghetti and the pasta water into the sauce. Let the pasta cook in the sauce for one minute.
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- Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the sausage and cook, breaking it up, until no longer pink, about 6 minutes. Stir in the spices. Add the tomatoes with purée and bring to a boil. Reduce heat to low and simmer; stir occasionally until mixture thickens (10 to 12 minutes).
- Bring large pot of water to boil over high heat. Salt the water and add the pasta, stir well and cook until al dente (10 to 12 minutes). Drain well.
- In large bowl, toss the pasta with the sauce, ricotta and mozzarella. Spread into the prepared dish and sprinkle with Parmesan. Bake until the cheeses are melted and the pasta becomes crusty on edges (about 30 minutes). Let stand for a few minutes before serving.
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