ONE-PAN ROTINI WITH TOMATO CREAM SAUCE
I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).
Nutrition Facts : Calories 443 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 646mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE
Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.
Provided by sophie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
- Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g
FUSILLI WITH CREAMY TOMATO, GARLIC, AND MEAT SAUCE (OR ROTINI)
Easy and very delicious. Whipping cream enriches this herbed tomato sauce, and red pepper adds some zip to the meat. Enjoy it over your favorite pasta. Serve with a crisp salad and crusty bread.
Provided by littleturtle
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
- Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
- Drain off fat.
- Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
- Bring to a boil.
- Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
- Cook pasta according to package directions (15 minutes).
- Drain and keep warm.
- Gradually stir the whipping cream into the sauce.
- Arrange the pasta on plates or on a serving platter.
- Spoon sauce over pasta.
- If desired, garnish with rosemary.
Nutrition Facts : Calories 537.7, Fat 26.3, SaturatedFat 13.3, Cholesterol 100.7, Sodium 703.3, Carbohydrate 48.7, Fiber 3.5, Sugar 9.6, Protein 27.4
ROTINI WITH FRESH TOMATO AND THYME
This recipe can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for rotini. Coarsely chop tomatoes and mince garlic. In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste. Marinate tomatoes 20 minutes. Cook rotini in boiling water until al dente and drain well in a colander. Add pasta to tomatoes and toss. Serve pasta sprinkled with ricotta salata.
FUSILLI WITH CREAMY GORGONZOLA SAUCE
Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.
Provided by Vicki in CT
Categories European
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
- Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
- Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.
SOUTHWEST FUSILLI WITH TOMATOES, GARLIC AND CHILIES
Categories Garlic Pasta Tomato Vegetable Appetizer Father's Day Summer Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Prepare tomatoes:
- Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface close to pot. Cut shallow X through skin at bottom of tomatoes. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
- Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. Cut tomatoes in half crosswise; squeeze out seeds. Cut tomatoes into small dice and place in large bowl. Season with salt.
- Make fresh tomato sauce:
- Heat oil in heavy medium skillet over high heat. Add garlic and sauté just until fragrant, about 30 seconds. Pour garlic oil over tomatoes and toss to blend. Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Make pasta:
- Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain fusilli well. Add fusilli and half of cheese to tomato sauce; toss to blend. Season pasta to taste with salt and pepper. Transfer past to large shallow serving bowl. Sprinkle with remaining cheese. Garnish with chopped cilantro and serve.
TOMATO SAUCE WITH ROTINI
Provided by Marian Burros
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cut tomatoes into large chunks; remove seeds. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
- Cook rotini according to package instructions until al dente in one or two pots of boiling water. Drain and serve while piping hot, with sauce either at room temperature or cold.
- Pass the cheese around.
Nutrition Facts : @context http, Calories 960, UnsaturatedFat 19 grams, Carbohydrate 141 grams, Fat 29 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 8 grams, Sodium 414 milligrams, Sugar 11 grams
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- For sauce, in a large saucepan cook beef or turkey, onion, and garlic until meat is brown. Drain fat. Stir in undrained tomatoes, Italian seasoning, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes or until most of liquid has evaporated, stirring occasionally.
- Gradually stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from heat. Stir in parsley.
- Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh rosemary sprigs. Makes 4 main-dish servings.
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