FRUGAL GOURMET PASTA FAMILY STYLE
Provided by Global Cookbook
Number Of Ingredients 11
Steps:
- Broil 4 qts water. Heat a large skillet and add in the oil, beef, and garlic. Saute/fry till meat is tender. Drain. Add in all other ingredients except the cheese and pasta. Simmer the mix while the pasta cooks. Drain pasta and mix it with the sauce. Pour into 3 qt baking dish and top with the cheese. Bake 350F for 25 min.
Nutrition Facts : ServingSize 1462 g, Calories 3438, Fat 168.97 g, TransFat 0.0 g, SaturatedFat 69.35 g, Cholesterol 490 g, Sodium 3004 g, Carbohydrate 300.54 g, Fiber 17.4 g, Sugar 28.06 g, Protein 170.39 g
RIGATONI CON PEPPERONI
Make and share this Rigatoni Con Pepperoni recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat frying pan and sauté the garlic and onion in olive oil, until just clear.
- Add the tomatoes and pepperoni.
- Sauté until the tomatoes cook down a bit, 3 minutes.
- Add the cream, salt and pepper. Toss with the pasta and serve topped with the cheese.
Nutrition Facts : Calories 631.6, Fat 37.5, SaturatedFat 14.1, Cholesterol 134.3, Sodium 1025.2, Carbohydrate 52.4, Fiber 4, Sugar 4, Protein 21.4
UNBELIEVABLY CREAMY GARLIC & GREEN OLIVE PASTA
Recipes are an illusion. Gourmet Cooking doubly so. At least that's my story for now. There are no amounts for this recipe, thus the illusion. Quantities are constantly in flux when I prepare this for my family, depending on how much garlic I have, how many olives I feel like chopping, whether I remembered to buy Parmesan cheese yesterday, and what shoes I'm wearing. Not too long after we married, my husband and I really got into watching "The Frugal Gourmet" on PBS. On one of the first shows we watched, Jeff Smith prepared this dish. I practically freaked out trying to write this down, since I had not yet learned my laid-back, pinch o' this, handful o' that way of cooking. He was just tossing things in the pan! How can you COOK like that? (Just fine, thankyouverymuch) At that time I was trying to make myself into a gourmet cook, so I bought the whole green olives and pitted them myself. I bought the wedge of Parmigiano-Reggiano that played havoc with the week's grocery money, grating it over the top, with my own freshly Band-Aid-ed fingers, just before serving. I got over it. Nowadays, I just have fun in the kitchen, and we manage to eat pretty well, gourmet cook or no. So, here it is, the way I make it now. More or less.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 30m
Yield 1 pot
Number Of Ingredients 8
Steps:
- Put on a big pot of water to boil.
- Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
- After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
- Get some green olives.
- Any kind you want, really.
- I just get a bottle of cheap salad olives.
- There are usually a lot of pimento pieces floating around in there.
- We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
- You can get a bit fancier if you want.
- Chop up the olives a bit, not tiny.
- Next the garlic.
- OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
- Those are okay for some things, and I do use them often.
- However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
- I will weep.
- Don't do that to me.
- Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
- Just roll it up in there, then roll it back and forth on the countertop a few times.
- Unwrap it, and the peel should be off or mostly off.
- Do this with lots of garlic cloves.
- LOTS.
- At least a couple per person you're feeding.
- Slice the garlic, but not too thinly.
- In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
- Be generous.
- A handful per person is a good start.
- Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
- Add some light cream, and bring to a simmer.
- Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
- Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
- Toss.
- Serve immediately.
- Bow.
- But be humble.
FRUGAL GOURMET'S PASTA E FAGIOLI
Make and share this Frugal Gourmet's Pasta E Fagioli recipe from Food.com.
Provided by Queen Dana
Categories Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the beans and cold water in a 6-quart pot and bring to a boil. Cover the pot and turn off the heat (leave the pot covered on the very burner you used). Allow to stand 1 hour. Drain the beans and return to the pot. Add the wine and the Beef and Chicken stock, and bring to a boil, cover, and simmer gently for 30 minutes. Strain out half the beans and puree. Return the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very tender and the soup is thick. Stir the soup regularly to prevent the pasta from sticking to the bottom of the pot. Stir in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle of extra virgin oil, and grated Parmesan cheese.
Nutrition Facts : Calories 249.8, Fat 3.6, SaturatedFat 1.4, Cholesterol 7.7, Sodium 505.5, Carbohydrate 35.4, Fiber 12.2, Sugar 2.6, Protein 17.1
FRUGAL GOURMET'S ANGEL HAIR PASTA WITH BROCCOLI AND THREE CHEESE
Make and share this Frugal Gourmet's Angel Hair Pasta With Broccoli and Three Cheese recipe from Food.com.
Provided by Queen Dana
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic in the oil until it just begins to brown. Add the yellow onion and the broccoli florets until the broccoli is barely tender.Add the cream and the pepper. You may add salt if you wish.
- In the meantime, cook the angel hair pasta for just a few minutes in salted boiling water. Watch this carefully because the pasta cooks in very little time. Drain the pasta, and toss with the three cheeses. Add the cream and the vegetables, toss and serve.
- You may wish to garnish this with more cheese on top. Some parsley might be nice as well.
Nutrition Facts : Calories 528.3, Fat 26.9, SaturatedFat 13.2, Cholesterol 68, Sodium 254.4, Carbohydrate 50.6, Fiber 3.5, Sugar 3.1, Protein 21.8
RIGATONI CON PEPPERONI
I've had this recipe for many years and enjoy it each time I make it. I received it from a co-worker.
Provided by Irish Rose
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat frying pan and saute garlic and onion in oil until onion is clear. Add tomatoes and pepperoni. Saute until tomatoes cook down (approx. 3 minutes) Add cream, salt and pepper.
- Toss with cooked rigatoni and top with cheese.
Nutrition Facts : Calories 1220.7, Fat 75, SaturatedFat 28.1, Cholesterol 268.7, Sodium 2045.5, Carbohydrate 95.5, Fiber 7.4, Sugar 7.8, Protein 41
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