Linguine With Spicy Lentil Sauce Recipes

HEARTY LENTIL SPAGHETTI

Steps:

• In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
• Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

LINGUINE WITH STEAK & SPICY GARLIC SAUCE

Steps:

• Cook pasta, adding summer squash or zucchini during the last 2 minutes of cooking; drain. Return to saucepan.
• Rub steak with pepper. Cook in hot oil over medium heat until desired doneness, turning once (10-12 minute for medium. Remove steak from skillet.
• For sauce, stir chicken broth, wine, and garlic into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for two minutes. Remove skillet from heat.
• Cut steak into thin, bite-size strips. Pour sauce over pasta mixture; add steak slices. Toss gently to coat.

LINGUINE WITH LENTILS AND PROSCIUTTO

Steps:

• Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
• Add lentils and 5 cups water, and bring to a boil. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes. Season with salt.
• Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.

SPAGHETTINI WITH SPICY LENTIL SAUCE

Steps:

• Heat oil in nonstick skillet and saute fennel, carrots, onions, garlic, prosciutto and red pepper flakes until vegetables are soft, 10 to 15 minutes.
• Add paprikas and saute for another 2 minutes to coat vegetables.
• Add lentils and 5 cups of water; bring to boil, lower heat and simmer until lentils are soft but not mushy, 10 to 12 minutes. Season with salt if desired.
• Meanwhile, bring water to boil for pasta in covered pot. Cook pasta and drain. Stir into lentil sauce and toss. Serve immediately or sauce will thicken too much.

LINGUINE WITH SPICY CLAM SAUCE

Steps:

• Heat oil in a deep saute pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.
• Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.
• Meanwhile, add clam juice and wine to saute pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.

PASTA WITH LENTIL SOUP SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.

LINGUINE WITH SPICY LENTIL SAUCE

Steps:

• Heat olive oil in a saucepan; add in the celery, carrots, onions, and garlic; stir/saute over med-high heat, about 15 minutes, until the vegetables are soft and beginning to brown.
• Add in the hot peppers, salt, and red pepper flakes; continue sauting 5-10 minutes, allowing vegetables to brown-keep a close eye on the vegetables, stirring often, so they don't burn.
• Add in the lentils and 5 cups water; cover, bring to a boil; decrease heat, and simmer until the lentils are soft but not falling apart, 18-22 minutes (if you lentils have been gathering dust in the pantry, they can take as much as 40 minutes to cook; for a longer cooking time, may have to add more water).
• When the lentils are tender, bring at least 5 quarts of water to a boil in a big pot.
• Generously salt water; drop in pasta; cook, stirring often, until al dente.
• Drain pasta and toss it into the lentil sauce; drizzle with an additional tablespoon or two of olive oil.
• Fold in lemon zest and parsley; serve immediately.