Fettuccini Tomato Rustica Ii Recipes

CREAMY TOMATO PARMESAN FETTUCCINI

Steps:

• In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.

FETTUCCINI TOMATO RUSTICA I

Steps:

• In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.
• Preheat oven to 250 degrees F (120 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with marinade until evenly coated. Spread into a baking dish.
• Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.

FETTUCCINI TOMATO RUSTICA II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
• In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

FETTUCCINI TOMATO RUSTICA II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
• In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

FETTUCCINI TOMATO RUSTICA II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
• In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

FETTUCCINI TOMATO RUSTICA II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
• In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

CREAMY TOMATO FETTUCCINE

Steps:

• In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions., In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.

FETTUCCINE WITH ITALIAN TOMATO SAUCE

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.