QUICK AND EASY SAUSAGE PASTA
With Italian sausage, veggies, & sauce, this pasta dish is perfect for a weeknight meal!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pasta
Time 35m
Number Of Ingredients 11
Steps:
- Cook sausage and onion in a large skillet until no pink remains. Drain fat.
- Add bell pepper and garlic, cook 2-3 minutes or until pepper begins to soften.
- Stir in diced tomatoes with juices, tomato sauce, tomato paste, and Italian seasoning. Simmer 5 minutes or until most of the liquid has evaporated.
- Meanwhile, cook pasta in salted water until al dente (do not overcook). Drain well.
- Add pasta to sausage and simmer 1 minute. Garnish with parsley and parmesan if desired.
Nutrition Facts : ServingSize 2.5 cups, Calories 672 kcal, Carbohydrate 59 g, Protein 27 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 1374 mg, Fiber 6 g, Sugar 11 g
EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
BASIC FRESH PASTA DOUGH
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 to 6 servings for cut pasta, 6 to 8 servings for stuffed pasta
Number Of Ingredients 4
Steps:
- Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
- Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
- Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
- Line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
- Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
- Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
- Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
- Once the pasta is about 1/4-inch thick, begin rolling it twice through each setting. As you roll, lightly sprinkle all-purpose or 00 flour on both sides of the pasta to prevent it from sticking to itself.
- Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick for noodles, or 1/32-inch thick for a filled pasta. (On most machines, you won't make it to the thinnest setting.)
- Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams
VAIL HOUSE PASTA
A delicious linguini pasta infused a creamy alfredo sauce, cherry tomatoes, yellow bell peppers and artichokes.
Provided by adamandtiffanyvail
Categories Kid Friendly
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook and chop chicken breast. Set aside.
- Wash and cut cherry tomatoes and yellow bell peppers. Set aside.
- And a large frying pan add chicken, one jar of artichokes, cherry tomatoes, yellow bell peppers, and 1/4 Celsius olive oil. 2-4 tablespoons parsley (if your using fresh herbs less is better). Cook on low until the tomatoes have cooked down and the bell peppers are tender but still a little crisp.
- In a large sauce pan combine heavy whipping cream and half a cup of butter. When they start to lightly boil add flour until the desired thickness is achieved. (Make sure you sift the flour in so to not created large globs of flour in the mixture). When desired thickness is achieved add 1-2 cups of freshly grated parmesan cheese to preferred taste.
- Pour both the mixtures from the frying pan and sauce pan over freshly cooked linguini and mix well. I serve this with a little parmesan cheese on the top and a crusty bread.
Nutrition Facts : Calories 1222.5, Fat 69.4, SaturatedFat 35.1, Cholesterol 225.9, Sodium 437.1, Carbohydrate 104, Fiber 9, Sugar 2.9, Protein 47.1
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