Pasta Rustica With Three Cheeses Recipes

PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES

Steps:

• In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
• Stir in the basil, oregano, and red pepper flakes.
• Add the tomatoes with their puree and the water and bring to a boil.
• Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
• Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
• Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
• In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
• Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
• Serve hot.

PASTA RUSTICA

Steps:

• Cook and drain the pasta.
• Brown the onions in the oil for about 5 minutes.
• Add the garlic and cook 1 minute more.
• Break the sausage into small pieces and crumble over the onion.
• Brown thoroughly, so no pink remains.
• Add the herbs, pepper flakes, tomatoes, puree, and water.
• Bring to a boil.
• Reduce heat to med-low and simmer for 30 minutes, until thickened.
• Do no not cover.
• Taste and add salt as necessary.
• Mix together the pasta, cottage cheese, mozzarella, and the sauce.
• Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.

PASTA RUSTICA WITH SMOKED MOZZARELLA

Steps:

• Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

PASTA RUSTICA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
• Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
• Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

RUSTICA

Steps:

• Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
• Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.