Vermontchristmaspasta2008 Recipes

CHRISTMAS PASTA

Christmas Pasta image

We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 17

Ingredients

1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
2 tablespoons extra-virgin olive oil
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
4 cloves garlic, crushed
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
Handful chopped flat-leaf parsley
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Steps:

Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

VERMONT CHRISTMAS PASTA - 2008

Vermont Christmas Pasta - 2008 image

Last Christmas (2008) we got snowed in during a ski trip to Vermont. I had just gone shopping, so I was fairly well stocked up. I just started cooking and this is what I came up with. I used purchased spaghetti sauce, I bet it would be even better with homemade. It has a little bit of heat, you could easily use mild sausage and leave out the red pepper flakes. Of course a crusty bread and a salad round out this special meal.

Provided by Jb Tyler

Categories Christmas

Time 1h30m

Yield 14 cups, 12-14 serving(s)

Number Of Ingredients 14

Ingredients

1 (16 ounce) package penne pasta, cooked and drained
1 lb hot Italian sausage
1 lb ground beef
3 tablespoons olive oil
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1/2 cup mushroom, chopped
3 garlic cloves, chopped
3 pinches red peppers
1 (8 ounce) package Italian cheese blend
8 ounces fresh mozzarella cheese
2 (16 ounce) jars spaghetti sauce (or homemade)
2 teaspoons basil, dried or 2 tablespoons fresh basil
1/2 teaspoon italian seasoning

Steps:

Remove the casings from the Italian sausage. In a large skillet (non stick) cook the Italian sausage and the ground beef. Break up the meat as it cooks, drain fat. In a very large casserole dish combine the cooked penne and the cooked meat. Using the same skillet, saute the bell pepper, onion, mushrooms and garlic in the olive oil. Add the red pepper flakes.
Add the sauteed vegetables to the casserole dish, mix well.
Sprinkle the Italian blend cheese over the top, cut the fresh mozzarella into chunks and evenly distribute in the casserole. Add either fresh or dried basil. Sir. Add both jars of spaghetti sauce - (use a good top quality brand).
Mix well. Bake at 350 degrees for 40 minutes, or until bubbly hot.

Nutrition Facts : Calories 498.7, Fat 26.3, SaturatedFat 9.2, Cholesterol 62.2, Sodium 986.8, Carbohydrate 42.5, Fiber 4.8, Sugar 8.1, Protein 23.1

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