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Tasty Tuesday: Pasta
This is very good. I subbed in hot and sweet sausage, and used fatfree milk instead of the heavy cream. Also did not use fresh parm, the stuff in the can worked just fine 
http://www.cooks.com/rec/view/0,1658,133176-254197,00.html
| PENNE WITH SAUSAGE CREAM SAUCE | |
|
Read more about it at www.cooks.com/rec/view/0,1658,133176-254197,00.html Content Copyright ? 2011 Cooks.com - All rights reserved.
1 pound sweet Italian sausage, casings removed
1 tablespoon butter 1 tablespoon olive oil 1 medium onion, thinly sliced 4 garlic cloves,minced 2/3 cup dry white wine 1 (14 1/2-ounce) can diced peeled tomatoes, undrained 1 cup heavy cream 4 tablespoons chopped Italian parsley (flat leaf parsley) 1 teaspoon salt or to taste freshly ground pepper to taste 1 pound penne pasta, cooked according to package 1 cup freshly grated Parmesan cheese, plus additional for garnish Cook sausage in large skillet over medium-high heat. Remove sausage and set aside; drain excess grease from skillet.
Melt butter and oil in skillet; add onion and saut? until softened and golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes. Return cooked sausage to skillet, add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in parsley, salt and pepper. Place cooked Penne in a large serving bowl; pour sauce over pasta; add Parmesan cheese and toss to combine. Serve sprinkled with additional Parmesan cheese. Serves 6. | |
House Renovations
Married Bio
I am a gluten-free, gun-toting wife! :P
I love you, Daddy...2/24/1953 to 2/13/2011
Re: Tasty Tuesday: Pasta
Ooooh! I've got a good one, too!
DH and I made this on Friday for our friends and it was amazing!
http://www.rachaelrayshow.com/food/recipes/buddys-pasta-prosciutto-peas-and-cream/
I also added in a pound of Maryland [blue] crab meat (although you can probably only get that here in the Del/Mar/Va area)... talk about to.die.for. I think I'm going to make it again this weekend, I'm going to try using either squid ink pasta or red wine pasta I picked up this week...
I'm interested!!!! What is this?
House Renovations
Married Bio
I am a gluten-free, gun-toting wife! :P
I love you, Daddy...2/24/1953 to 2/13/2011
This is pretty basic....but SO good. Such a nice meal after a long day, and so simple. (Unfortunately, it's in a locally made cookbook I have, and not a link to a website.)
Crockpot spaghetti:
2 lbs. ground beef, browned and drained
1 cup chopped onion
2 cloves of garlic, minced
2 (15 oz size) cans tomato sauce
1 (16 oz) package dry spaghetti, broken into 4-5 inchpieces
2-3 tsp. Italian seasoning
2 (4 oz. size) cans of sliced mushrooms
6 cups tomato juice
Combine all ingredients except dry spaghetti into acrockpot, stir well. Cover and cook on low 6-8 hours (3-5 on high). Turn onhigh in the last hour and stir in dry spaghetti.
Its so easy, and is great on a busy day. I've made it without the mushrooms (DH loves them, I hate mushrooms) so he sometimes stirs some in after its done. I've also halved the recipe wit no problem!
Not the healthiest of options, but it sure is delicious. Definitely a favorite...
Creamy Shrimp Pasta
Serves 4
Ingredients:
1 box spaghetti noodles, cookedto al dente
2 tablespoons butter
2 cloves garlic, chopped
? teaspoon salt
2 tablespoons tomato paste
8 oz. small shrimp (cleaned andtails off, fresh or frozen)
? cup heavy cream
2 tablespoons dried parsley
1/3 cup grated Parmesan cheese
1. In a large skillet, melt 2 tablespoons butter and addthe garlic until it simmers. Add thesalt, tomato paste, and shrimp; cook until opaque (or warm if you use precookedfrozen shrimp).
2. Add cream and simmer for about 4 minutes untilslightly thickened.
3. Stir in the parsley and remove from heat.
4. Toss with pasta and Parmesan cheese.
From Everyday with Rachel Ray, October 2009
When it comes to pasta and shrimp, I don't really follow a recipe. This is DHs current favorite and it is so quick and easy.
Ingredients: pasta of choice, shrimp (I use frozen, defrosted, cleaned, and with the tails removed), veggies (including grape tomatoes, peppers, zucchini), olive oil, lemon juice, butter, wine, milk/cream/half and half, salt/pepper, garlic, red pepper flakes (optional).
Combine shrimp with some olive oil, white wine and/or lemon juice, salt, pepper, garlic powder, and red pepper flakes. Set aside for about 15-30 minutes.
Cook pasta.
Slice veggies. Saute in pan with olive oil until they start to get soft. Add shrimp and cook it for about 1 minute per side. While shrimp cook, if you used grape tomatoes, pop them so juice gets into sauce. Add about tsp butter, melt it. Add about 1/2 c wine and then 1/2 c milk/half and half and bring to a boil. Pour in pasta. Stir together and serve. Add parm cheese if you want.
Perfect timing b/c tonights dinner is... Shrimp Parmigiana
To make this dish healthier you can skip the frying of the shrimp and just layer it with sauce and mozz. cheese and melt in oven.
Spaghetti Squares
At some point in the past year or so, my mom mentioned she found her recipe for spaghetti squares. This was a staple as a kid- my mom worked nights and my dad was often either out of town or at meetings, or would come home for dinner before leaving for a meeting. My mom would prepare it, put it in the fridge, and my brother or I would cook it around dinner time. I wanted something easy to make on Saturday (ie didn't want to defrost chicken to make anything else)... so I googled this!
This is basically the recipe... although I don't use nearly the same amount of cheese... I just scattered shredded cheese and didn't use the full two cups it calls for! I also mixed the sauce in with the spaghetti. I served it with garlic bread (homemade) and steamed veggies.
http://www.grouprecipes.com/61488/easy-cheesey-spaghetti-squares.html
Mmmm, pasta. When it comes to following recipes... I use them more like guidelines. So, this is a variation on Fettucine Alfredo -sort of- It was amazing.
1 lb. andouille sausage
1 chopped green bell pepper
Dried fettuccine (I used angel hair, whatever you prefer would work)
2 T butter
1 c milk
sprinkling of sea salt and black pepper
1/2 c grated parm cheese
In a skillet, brown the andouille sausage. Add the chopped green peppers to the sausage. Cover until the peppers are heated through and somewhat soft (to preference, I kinda like them crucnhier). If needed, drain fat from pan.
Cook the pasta according to the package directions, then drain. (Once the pasta was cooked, I put the sausage and peppers with it to keep them warm together. Then, I used the sausage skillet to prepare the sauce in.)
Iin a saucepan, melt the butter. Add milk, salt and pepper. Bring to a boil, reduce heat. Boil gently for 3-5 minutes until the mixture begins to thicken. Remove from heat and stir in parmesan cheese. Add pasta to sauce and toss to combine. (I poured the sauce over my pasta, sausage and peppers and stirred to coat it)
Serve warm and sprinkled with additional parmesan cheese, if desired.
Bon appetit!
*Just clicked link* Oh, Yum! Does that sound good! Will be trying this for sure
*Just clicked link* Oh, Yum! Does that sound good! Will be trying this for sure
ok b/c I'm too lazy to type it all out here it is on my blog hahah...Cheesy Veggie Lasagna!
http://loveatfirstbitefood.blogspot.com/2010/11/cheesy-lasagna-with-veggies.html
I made this the other night and it was soooooo good. I only used half of the heavy cream though, and 1% milk for the other half. The sauce was a little thin, so I added apx 2 tablespoons of flour to thicken it up.
Creamy Pasta Shells with Broccoli and Ham
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: Serves 4
Ingredients
Preparation
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, 8 to 10 minutes. Add broccoli for last 2 to 3 minutes of cooking time. Drain and return to pot.
2. While pasta is cooking, melt butter over medium heat in a large skillet. Add onion and saut? until softened, about 3 minutes. Add ham and cook, stirring, 2 minutes longer. Stir in cream, bring to a simmer and cook, stirring occasionally, until thickened, 3 to 5 minutes.
3. Scrape cream mixture into pot with pasta and broccoli. Add cheese and toss to combine. Season with salt and pepper and serve immediately, passing more Parmesan, if desired.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107926