TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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 if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA
Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can't find it you can use goat cheese; the goat cheese version will be creamier.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
- Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
- When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 5 grams
TAGLIATELLE WITH SQUASH
Acorn squash and crushed Italian cookies adorn chef Cesare Casella's tagliatelle recipe, giving it a sweet-and-salty fall flavor.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place squash in a large bowl and drizzle with extra-virgin olive oil; season with salt and pepper. Arrange squash, skin-side down, on a baking sheet and bake until tender, 50 to 60 minutes. Let cool slightly.
- When squash is cool enough to handle, remove skins and any burnt tips using a paring knife. Cut squash pieces into thirds and set aside.
- Bring a large pot of water to a boil; add 1/2 cup salt and return to a boil.
- Heat 2 teaspoons olive oil in a large high-sided nonstick skillet over medium-high heat. Add garlic and sage; cook until garlic is toasted. Add squash and cook, without stirring, until it begins to caramelize, about 5 minutes. Add vegetable stock and garam masala; let simmer.
- Add tagliatelle to boiling water; cook, according to package directions, until al dente; drain, reserving 1/4 cup pasta cooking water.
- Remove garlic and sage from skillet; add pasta. If sauce seems too dry, add pasta cooking water, 1 tablespoon at a time, until sauce coats pasta. Add chives, parsley, and cheese; cook for 2 minutes. Season with salt and pepper.
- Transfer pasta to a large bowl or serving platter; garnish with crushed cookies, pepper, and cheese. Serve immediately.
TAGLIATELLE WITH CRAB, CHERRY TOMATOES, GARLIC AND CHILI
If you can't get fresh tagliatelle, use dried and just cook for longer, alternatively use any pasta you have!
Provided by English_Rose
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour the olive oil into a deep, heavy-based frying pan - it should be 1/4in deep in the pan. Heat the olive oil.
- Add the garlic and whole chili. Allow the garlic and chili to infuse for 3 minutes or so, then remove and discard the chili.
- Stir in the tomatoes and simmer for 10 minutes, until they start to soften and oil takes on a golden orange hue.
- Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3 minutes until al dente; drain and return to the saucepan.
- Mix the crab with the tomato mixture over a medium heat and cook briefly, stirring gently, until just warmed through. Season with salt and freshly ground pepper.
- Add the sauce to the tagliatelle and stir off the heat for 1-2 minutes. Season with salt and freshly ground pepper, add a squeeze of lemon juice and a little of the parsley and serve at once, topping each portion with a further sprinkling of parsley.
Nutrition Facts : Calories 705.8, Fat 44.5, SaturatedFat 6.5, Cholesterol 97.5, Sodium 208.6, Carbohydrate 55.5, Fiber 3.3, Sugar 3.4, Protein 22.1
TAGLIATELLE WITH SQUASH, CHILI & RICOTTA
Make and share this Tagliatelle With Squash, Chili & Ricotta recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chili flakes and garlic and cook over a low heat for 2 minutes.
- Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley.
Nutrition Facts : Calories 387.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 11.3, Sodium 42.9, Carbohydrate 74.8, Fiber 6.1, Sugar 5.5, Protein 14.3
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