Hearty Sunday Night Pasta Recipes

HEARTY SUMMER PASTA

Hearty Summer Pasta image

Provided by Daphne Brogdon

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup plus 2 tablespoons olive oil
1/2 small head red cabbage, thinly sliced
4 sprigs fresh rosemary
3/4 pound whole-wheat fusilli pasta
1 onion, diced
3 cloves garlic, minced
One 15-ounce can cannellini beans, rinsed
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup vegetable broth
3 tablespoons butter
2 tablespoons lemon juice

Steps:

Bring a large pot of salted water to a boil.
Heat 3 tablespoons of the olive oil in a large saute pan over medium heat. Add the cabbage and saute until wilted but still a little firm, about 5 minutes. Transfer to a bowl.
To the same pan, add 1/4 cup of the olive oil. Add the rosemary sprigs and cook for 4 minutes over medium heat, turning every minute, until the rosemary leaves get crisp and lightly browned. Remove to a paper-towel-lined plate to drain.
Add the fusilli to the pan and toast until the edges are browned, 3 to 4 minutes. Add the toasted pasta to the pot of boiling water and cook until al dente, 8 to 10 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in the saute pan over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and saute 1 minute more. Add the cannellini beans, red pepper flakes, and a generous pinch of salt and pepper; saute for another 2 minutes. Add the vegetable broth, butter and lemon juice. Turn the heat down to low and simmer for 3 minutes.
Drain the pasta and add it to the saute pan. Raise the heat to medium, give the pasta a good stir, and cook for 1 minute. Stir in the sauteed cabbage. Crumble the fried rosemary with your hands and stir it into the pasta. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately.

CHEF JOHN'S SUNDAY PASTA SAUCE

Chef John's Sunday Pasta Sauce image

This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 4h50m

Yield 10

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
2 cups water, divided
¼ cup tomato paste
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.3 g, Cholesterol 70.8 mg, Fat 19.6 g, Fiber 5.1 g, Protein 23.2 g, SaturatedFat 6.4 g, Sodium 915.6 mg, Sugar 1.3 g

BILL'S SUNDAY NIGHT PASTA

Bill's Sunday Night Pasta image

I put this together late on a Sunday night and it was so good, I just had to share it with you. I ate it along with a glass of red wine, but if eaten with a salad, it would be a nice solo lunch.

Provided by Bill Hilbrich

Categories Lunch/Snacks

Time 12m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups dry pasta (I like rotini)
1/2 cup tomatoes, diced
1/2 cup pepperoni, diced
1 teaspoon salt
1 clove garlic, diced
3 tablespoons olive oil, divided
1 tablespoon parmesan cheese, shredded

Steps:

First, dice the tomato and sprinkle with the salt.
Start 2 quarts of salted water to boil, and when it is a rolling boil, add the pasta.
Cook until desired doneness (about 8 minutes for me) Dice the garlic and put in the bottom of a pasta dish with one tablespoon of olive, while the pasta is cooking.
Add the hot cooked pasta to the dish, and toss until the the olive oil and garlic coats the pasta.
Add pepperoini and tomato and toss again.
Drizzle the rest of the olive oil on top, and add parmesan cheese.

Nutrition Facts : Calories 917.8, Fat 44.2, SaturatedFat 6.9, Cholesterol 4.4, Sodium 2414.7, Carbohydrate 108.9, Fiber 5.6, Sugar 4.9, Protein 21.1

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