Skillet Pasta Roma Recipes

SKILLET PASTA

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the broth, water, tomato paste, seasonings and spaghetti. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender. Sprinkle with cheese.

ONE-SKILLET PASTA

Steps:

• In a large cast-iron or other heavy skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain., Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.

ONE-PAN PASTA

Steps:

• Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
• Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

PASTA ROMA

Steps:

• Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
• Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
• Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
• Transfer to pot. Season with salt and pepper. Toss; add more pasta water as desired. Serve.

LASAGNA SKILLET PASTA RECIPE BY TASTY

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
• Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
• Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
• Enjoy!

SKILLET LINGUICA WITH PASTA

Steps:

• In a large deep skillet over medium-high heat add olive oil and sauté the onions until soft and translucent.
• Add the sausage, salt and pepper and sauté together for another 5 minutes.
• Add the chopped garlic and stir in for a minute.
• Add in the remaining ingredients of diced tomatoes, chicken broth, water, hot pepper sauce, salt and pepper, and uncooked pasta.
• Stir everything together and bring to a boil, cover the skillet and reduce the heat to a slow simmer. Cook for 15 - 20 minutes until the pasta is cooked and the liquid is absorbed.
• Taste and adjust seasoning to taste if needed.
• Remove skillet from heat and leave covered until ready to serve.

SKILLET CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
• Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
• Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
• Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
• Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

EASY PASTA SKILLET

Steps:

• Brown meat in large skillet; drain. Return meat to skillet. Stir in water; bring to boil.
• Stir in pasta; cover. Simmer on medium-low heat 15 min. or until pasta is tender.
• Add pasta sauce and 1/2 cup mozzarella; mix lightly. Sprinkle with remaining mozzarella and Parmesan; cover. Cook 3 min. or until mozzarella is melted.

SKILLET PASTA ROMA RECIPE

Steps:

• Brown sausage in large skillet. Add onion and garlic. Cook until onion is soft; drain. Stir in undrained tomatoes, tomato sauce, water and pasta. Cover and bring to a boil, reduce heat. Simmer covered 25-30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms, if desired, simmer 5 minutes. Serve in skillet garnished with cheese and parsley