PEASANT PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.
PEASANT STYLE SPAGHETTI
Proscuitto and fresh tomatoes are the main ingredients in this easy to prepare and delicious spaghetti dish. This recipe is based on one from Valentino's in Santa Monica.
Provided by Simply Chris
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the garlic and tomatoes with the olive oil in a 10 inch skillet over medium-high heat until tender, about 5 minutes.
- Add the prosciutto, black pepper and oregano.
- Reduce heat and simmer until ingredients are well blended, about 3 minutes.
- Remove from heat and add the parsley and Asiago cheese.
- In a large pasta bowl toss the sauce mixture with the cooked and drained spaghetti.
- Garnish with additional whole parsley sprigs.
Nutrition Facts : Calories 378.1, Fat 5.6, SaturatedFat 0.8, Sodium 15.3, Carbohydrate 63.8, Fiber 1.7, Sugar 3.1, Protein 18.3
PEASANT PASTA STEW
When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.
PEASANT SKILLET
I prepare this supper frequently throughout the year, substituting whatever vegetables are in season. No matter how often I make it, I'm always asked for the recipe. -Lisbeth Whitehead, Watertown, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.
Nutrition Facts : Calories 382 calories, Fat 25g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 707mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.
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