Pastina Risotto With Roasted Tomato And Pepper Sauce Recipes

SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
• Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
• Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
• Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
• Return baking sheet to the oven and bake for an additional 20 minutes.
• Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
• Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

PASTINA RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring the broth to a low simmer in a saucepan.
• Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
• Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
• During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.

PASTINA RISOTTO WITH ROASTED TOMATO/PEPPER SAUCE

Steps:

• Prepare Risotto - Bring large pot of salted water to a boil. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the center as it will be cooked more. Reserve 1 cup of the pasta water, drain the pasta, rinse with cold water, and drain again. Drizzle with 2 TBS olive oil to keep from sticking together. (Can prepare to this point up to 8 hours ahead; refrigerate until ready to finish the dish). Prepare Sauce - Heat 2 TBS olive oil in a large pot over high heat. Add the garlic and saute until browned. Add oregano and cook briefly, then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. Add 1 cup stock or broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes. Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. Thin, if desired, with some of the reserved pasta water. Remove from the heat, place in serving spoons and sprinkle with grated Parmesan. Serve warm. Put the rack in the center of the oven and preheat broiler to high. Smash the tomatoes with your hands and put them and their juice in to a large bowl. Add the peppers, garlic, oil, vinegar, and rosemary. Season with salt and pepper and mix the ingredients well. Pour out onto a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender. Puree the mixture in batches in a blender. (Do not fill the blender more than half full and hold a kitchen towel firmly over the blender lid while pureeing. Hot liquids can expand causing the lid the pop off and the hot liquid to splatter.) If not using right away, allow to cool to room temperature before refrigerating.

ROASTED RED PEPPER AND TOMATO PASTA SAUCE

Steps:

• Preheat oven to 375°F.
• Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
• Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
• Place whole red pepper in dish and place in oven.
• Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
• Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
• Meanwhile, pour can of diced tomatoes in blender.
• Add balsamic vinegar, salt, sugar and red pepper flakes.
• Squeeze cloves out of garlic head (you can leave the skins on).
• Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
• Place pepper in blender.
• Puree mixture until blended.
• Stir in cornstarch.
• Heat up on stove when ready to eat or store in container and freeze for later.

ROASTED RED PEPPER TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
• Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
• Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.

PASTINA RISOTTO WITH ROASTED TOMATO AND PEPPER SAUCE

Steps:

• To make the sauce, put the rack in the centre of the oven and preheat the broiler to high.
• Smash the tomatoes by hand and put them and their juice in a large bowl.
• Add the peppers, garlic, oil, vinegar and rosemary.
• Season with salt and pepper and mix the ingredients well.
• Pour out into a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes.
• Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
• Puree the mixture in a food processor.
• Put aside 1-1/2 cups to make the pasta and freeze the remainder for future use.
• To make the pasta, bring a large pot of water to a boil over high heat.
• Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the centre as it will cook more.
• Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again.
• Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together.
• Heat 2 tablespoons olive oil in a large pot over high heat.
• Add the garlic and saute until browned.
• Add the oregano and cook briefly to release its fragrance, then add 1-1/2 cups water.
• Bring the liquid to a boil, add the partially cooked pasta, and stir to coat.
• Add the chicken broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
• Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt.
• Thin, if desired, with some of the reserved pasta water.
• Remove from the heat, place in serving bowls and sprinkle with grated Parmesan.
• Serve warm.