Spaghetti With Red Chard And Mustard Cream Sauce Recipes

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RED PEPPER SPAETZLE IN MUSTARD CREAM SAUCE WITH SAUSAGE



Red Pepper Spaetzle in Mustard Cream Sauce with Sausage image

Provided by Robert Irvine : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 27

1 tablespoon grapeseed oil
Coriander Spiced Sausage, recipe follows
1/2 cup water
1/2 cup jarred roasted red peppers
2 tablespoons goat cheese
4 tablespoons chicken stock
3 cups all-purpose flour
4 eggs
1 teaspoon minced fresh parsley
1/2 cup cold water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 small shallot, minced
3 tablespoons white wine, or chicken stock
1/2 cup heavy cream
1 teaspoon minced fresh thyme
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
2 tablespoons grated Gruyere
2 pounds pork shoulder (with a good amount of fat), cut into large chunks
Pinch caraway seed
Pinch ground coriander
2 tablespoons fresh oregano
2 tablespoons salt
Ice cold water
Oil
Hog casing

Steps:

  • For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
  • Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
  • For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
  • In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
  • Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
  • Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
  • For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
  • Slice the sausage and serve alongside the spaetzle in cream sauce.
  • Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
  • Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
  • Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
  • Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
  • Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
  • Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
  • Refrigerate the sausage until ready to cook.

RED SAUCE AND SPAGHETTI



Red Sauce and Spaghetti image

Provided by Food Network

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (28-ounce) can pelati tomatoes*
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 red onion, medium diced
3 cloves garlic, sliced into chunks
Pinch red pepper flakes, optional
2 handful fresh basil, torn, plus more for serving
Salt and freshly ground black pepper
1 pound spaghetti, for serving
Freshly grated Parmesan cheese, for serving

Steps:

  • In a food processor, puree the tomatoes to a smooth creamy consistency.
  • Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
  • Add the tomatoes and season with salt and pepper.
  • Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
  • To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

SPAGHETTI RED



Spaghetti Red image

This is a timeless spaghetti sauce, a favorite of my Grandmother's. Due to health issues she can't cook anymore, but this is one of her favorites. In the summer I steal fresh tomatoes from my parent's garden... you can't beat this sauce when it's made with homegrown tomatoes. Leave it chunky or run it through a blender... it's up to you!

Provided by Little Mommy

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

4 -5 fresh whole tomatoes
2 tablespoons olive oil
2 -4 garlic cloves, minced
1/2 large onion, diced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 bay leaf
1 -2 teaspoon sugar
1 (6 ounce) can tomato paste
1 lb hamburger, browned and drained
4 slices bacon, cooked crisp and chopped
3 slices bacon, cooked crisp and chopped

Steps:

  • Preheat olive oil in pan
  • Peel and chop tomatoes.
  • saute onion and garlic until tender.
  • add tomatoes, salt, basil, oregano, bay leaf, sugar, crushed red pepper flakes, tomato paste, hamburger and 4 strips of bacon.
  • cover and simmer 15-20 minutes.
  • serve over pasta and sprinkle with remaining bacon.

Nutrition Facts : Calories 354.1, Fat 25.4, SaturatedFat 8, Cholesterol 68.7, Sodium 888.7, Carbohydrate 11.4, Fiber 2.6, Sugar 6.9, Protein 20.9

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by sanne

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

CREAMY SWISS CHARD PASTA



Creamy Swiss Chard Pasta image

Make and share this Creamy Swiss Chard Pasta recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or 1/2 cup plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper

Steps:

  • Wash swiss chard, cut into small pieces.
  • Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
  • Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
  • Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
  • Serve warm.

Nutrition Facts : Calories 314.9, Fat 8, SaturatedFat 2.4, Cholesterol 53.8, Sodium 395.3, Carbohydrate 48, Fiber 3.1, Sugar 8, Protein 14.6

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by Allrecipes Member

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by Allrecipes Member

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

SPAGHETTI WITH RED CHARD AND MUSTARD CREAM SAUCE



Spaghetti with Red Chard and Mustard Cream Sauce image

This is my favorite chard recipe with pasta, tomatoes, and a creamy mustard sauce. If you cook the pasta and sauce at the same time it goes pretty quick and it tastes simply divine!

Provided by Allrecipes Member

Categories     Vegetarian Pasta Main Dishes

Time 48m

Yield 2

Number Of Ingredients 11

1 (8 ounce) package spaghetti
3 tablespoons butter, divided
½ onion, chopped
1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
1 clove garlic, minced
½ cup heavy cream, or as needed
3 teaspoons Dijon mustard, or more to taste
salt and pepper to taste
2 medium tomatoes, diced
1 pinch ground nutmeg
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
  • Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
  • Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.

Nutrition Facts : Calories 862.4 calories, Carbohydrate 99.4 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 7.5 g, Protein 21.5 g, SaturatedFat 26 g, Sodium 742.8 mg, Sugar 8.9 g

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