Not Sagna Pasta Toss Recipes

NOT-SAGNA PASTA TOSS

Steps:

• Bring a large pot of water to a boil for pasta.
• Salt the water and cook pasta al dente.
• Save a ladle of the starchy pasta water to form the sauce.
• Heat a deep nonstick skillet over medium-high heat.
• Add oil, then add meat.
• Brown meat and then add onions, garlic, and red pepper flakes.
• Season with salt, pepper, Worcestershire and allspice.
• Cook for another 5 minutes, then deglaze the meat mix with red wine.
• Cook off for 1 minute and then stir the stock into the meat.
• Stir in the tomatoes and bring it to a bubble.
• Reduce heat to a simmer for 5 minutes.
• Place the ricotta cheese in the bottom of a shallow bowl.
• Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine them.
• Add the parmesan cheese to the ricotta and mix it in .
• Toss the hot pasta with cheese mix.
• Add half of the meat sauce to the pasta mix.
• Toss to combine.
• Tear or shred basil and add it to the meat and pasta.
• Add rest of meat sauce and toss to combine everything.
• Serve with more parmesan cheese.

VEGETABLE NOT-SAGNA PASTA TOSS

Steps:

• Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
• Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
• Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
• Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
• Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

VEGETABLE NOT-SAGNA PASTA TOSS RECIPE COURTESY RACHAEL RAY

Steps:

• Heat a pot of water to a boil for pasta.
• Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
• Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions.
• Place defrosted spinach in a clean kitchen towel and wring out the liquid.
• Heat a deep skillet over medium-high heat.
• Add 2 tablespoons extra-virgin olive oil.
• Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms.
• Cook 2 to 3 minutes then add onions and garlic to the pan.
• Season the vegetables with salt and pepper.
• When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through.
• Transfer veggies to a dish and return skillet to stove top.
• Add remaining 1 tablespoon of extra-virgin olive oil and the butter.
• When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk.
• Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes.
• Season the sauce with salt, pepper and nutmeg.
• Slide vegetables back into sauce.
• Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water.
• Stir to combine then add in a couple of handfuls of grated cheese.
• Drain pasta and toss with cheeses.
• Add half the vegetables and sauce to pasta and toss to combine.
• Tear or shred basil and toss into pasta. Adjust seasonings.
• Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.