Spicy Squid Ragu With Pasta Clams Recipes

SPICY LINGUINE WITH CLAMS AND MUSSELS

Steps:

• Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
• Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
• Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

SPICY SQUID RAGU WITH PASTA & CLAMS

Steps:

• Heat the oil in a saucepan or flameproof casserole dish over a medium heat and fry the onions for 8-10 mins until golden. Scatter in the garlic and chilli, season with salt and cook for 2 mins more. Stir through the squid and cook for another 10 mins until the squid has tightened up and any liquid has evaporated. Splash in the wine and bubble away for 5-6 mins, then tip in the tomatoes. Stir well, reduce the heat to low and simmer gently for 25-30 mins until the squid is tender and the sauce thick and rich. Once completely cooled, the ragu can be covered and chilled for up to two days or frozen for a month. Defrost completely in the fridge overnight and reheat over a low heat until bubbling before continuing with step two, below.
• Cook the pasta in a large pan of boiling water for a minute less than pack instructions. Meanwhile, stir the clams or mussels into the ragu. Cover with a lid and cook over a medium heat for 6-8 mins, giving the pan an occasional shake until all the clams have opened - remove and discard any that remain closed after this time. Turn off the heat.
• Drain the pasta, reserving a little of the cooking water. Stir the pasta into the ragu and warm everything through over a low heat for a minute, adding a small splash of the reserved water if the sauce needs to be loosened. Turn off the heat and add a drizzle of oil, the parsley leaves and lemon zest. Stir, then bring the pan to the table for serving alongside a separate bowl to collect the clam shells.

LINGUINE WITH SPICY MUSHROOM RAGU

Steps:

• Bring a large quantity of water to a boil in a stockpot.
• To make the sauce, heat the olive oil in a medium-size saucepan over medium heat. Add the garlic and crushed red pepper flakes, and cook 30 seconds. Stir in the mushrooms and cook until brown and juicy, about 10 minutes. Mix in the tomatoes, rosemary, and salt, and cook, stirring often, for 10 minutes. If the sauce begins to splatter during cooking, lower the heat to medium-low. Keep the sauce warm while cooking the linguine.
• Drop the linguine into the boiling water and cook until al dente. Taste one along the way to avoid overcooking it. Drain thoroughly in a colander and return to the pot. Pour on the sauce and toss. Serve with a light sprinkling of Parmesan cheese.

RIGATONI WITH SPICY CALABRESE-STYLE PORK RAGù

Steps:

• Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
• Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
• Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
• Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
• Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
• Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.

SPICY ITALIAN STUFFED SPAGHETTI SQUASH #RAGU

Steps:

• Preheat Oven to 400.
• Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
• Oil liberally with olive oil and salt and pepper to taste.
• Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork. Time will vary depending on size of squash.
• While squash is roasting, work on dicing vegetables and brown Italian sausage.
• Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
• Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
• Season with chopped oregano, salt and pepper to taste.
• Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin. Divide the Ragu ,mixture between the two halves. Sprinkle crumbled goat cheese evenly between the two pieces.
• In a small bowl, melt remaining butter and add in bread crumbs. Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
• Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
• Allow to cool 5 minutes. Serve and enjoy!

SPICY SAUSAGE RAGU

Steps:

• Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
• Stir in parsley and cook for about 2 minutes.
• Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
• Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
• Serve pasta and sauce topped with grated Parmigiano-Reggiano.

RAGU® LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring Pasta Sauce, clams with juice, and red pepper flakes to a boil in 3-quart saucepan. Reduce heat and simmer uncovered, stirring occasionally, 5 minutes. To serve, spoon clam sauce over hot linguine. Garnish, if desired, with grated Parmesan cheese.

SQUID PASTA WITH LIGHT GARLIC SAUCE

Steps:

• Bring small saucepan of water to a boil; add pinch of salt. Add broccoli, boil 1 1/2 minutes, drain and transfer to bowl of ice water. Drain and set aside.
• Pull tentacles from squid and discard or set aside for another use. Use kitchen shears to cut bodies lengthwise. Open squid, rinse, pat dry and place flat on cutting board. Use sharp knife or Japanese or Chinese cleaver to score each piece vertically, making cuts very close together, like ribs on rigatoni, but taking care not to cut completely through squid. Cut squid horizontally in 2-inch-wide strips. Cut each strip parallel to the scoring in half-inch wide pieces. Sprinkle strips with salt and pepper.
• Mix sake and soy sauce and set aside.
• Heat butter in medium skillet over medium heat. Add garlic and sauté until it starts to sizzle and gives off fragrance. Increase heat to high, add mushroom caps top-side down, sear briefly, turn and add squid strips, then asparagus and then broccoli. Sprinkle with salt and pepper. Stir-fry until squid strips start to curl and turn opaque, a minute or so, but are not fully cooked.
• Drizzle sake-soy mixture over ingredients, stir and remove pan from heat. Stir again and transfer to serving dish. Sprinkle with shichimi togarashi and serve.