Italian Pasta Stew Recipes
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
BEEF STEW WITH PASTA
I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings (5 quarts).
Number Of Ingredients 16
Steps:
- In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.
ITALIAN PASTA-BEAN STEW
Bring fabulous Italian flavors to your dinner table with this stew that's loaded with pasta, beans, Muir Glen™ tomatoes and Progresso™ chicken broth.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, heat oil over medium-high heat. Add bell peppers, onion, zucchini and pepper flakes; cook 5 minutes, stirring occasionally, until tender. Add tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 20 minutes.
- Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
- Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.
Nutrition Facts : Calories 280, Carbohydrate 47 g, Fat 1/2, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 730 mg
NORTHERN ITALIAN BEEF STEW
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
- Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
- Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g
SAUSAGE PASTA STEW
If you like chili, you'll enjoy my slow-cooker specialty packed with turkey sausage, pasta and vegetables. My family gobbles it up! It's not only tasty, but loaded with protein and low in fat. -Sarah Bowen of Upland, California
Provided by Taste of Home
Categories Dinner
Time 7h35m
Yield 8 servings (about 2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5-qt. slow cooker. Stir in the water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion., Cover and cook on low for 7-9 hours or until vegetables are tender., Stir in the pasta, peas, sugar, salt and pepper. Cover and cook on high for 15-20 minutes or until pasta is tender.
Nutrition Facts : Calories 276 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 1111mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein.
ITALIAN PASTA STEW
Johnsonville Italian Sausage combines with the flavors of fresh veggies and pasta to create a cozy soup your family will love.
Provided by Johnsonville Sausage
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook sausage links according to package directions; drain, cut into 1/4-inch slices and set aside.
- In a large saucepan, sauté onions in oil until tender, about 3 minutes.
- Add potatoes, carrots and continue to cook for about 1 minute.
- Stir in tomatoes, water, pasta, zucchini and sausage.
- Bring to a boil; reduce heat.
- Cover and simmer for 6-8 minutes or until pasta is tender.
- Spoon stew into serving bowls and sprinkle with Parmesan cheese.
- Serve.
Nutrition Facts : Calories 217.6, Fat 5.2, SaturatedFat 1.9, Cholesterol 7.3, Sodium 159.7, Carbohydrate 35.4, Fiber 3.4, Sugar 4, Protein 8.2
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