Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Sunday, February 26, 2012
Saturday, December 31, 2011
Tortellini Campagnola
Tortellini in a creamy red pepper sauce, artichokes, mushrooms and Italian sausage. I was inspired by a restaurant I ate at and loved the recipe. The recipe is better with roasted peppers in the oven. The jarred ones tend to make the sauce thinner.
Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Wednesday, August 24, 2011
Tuscan Garlic Chicken Pasta
Here's another winner from Cook's Country magazine. This was in the recipe card section of the April/May 2009 issue. It makes a lot (we had enough for 2 dinners) and reheats nicely. Just a warning: it is very garlicky.
Start heating enough water to boil 1 pound of penne pasta. Mix 6 minced garlic cloves, 1/4 teaspoon red pepper flakes and 6 tablespoons extra-virgin olive oil together and heat this mix in the microwave for about a minute, until you can smell the garlic. Dry 4 boneless, skinless chicken breasts and sprinkle them with salt and pepper. Heat 1 tablespoon of the garlic flavored oil in a large skillet (be careful not to add the garlic pieces or red pepper flakes) and cook chicken until brown and cooked through. Cover the cooked chicken with foil for 5 minutes, then slice into bite size pieces.
Salt the pasta water (about 1 tablespoon salt) and boil the pasta until al dente. Reserve some of the pasta water in a measuring cup to thin out the sauce later on. After draining, put the penne back in the pot and add the sliced chicken, 1 (5oz) bag of baby arugula or baby spinach (I used spinach), 1/2 cup chopped fresh basil, 6 tablespoons lemon juice, 1 cup grated Parmesan cheese and the rest of the garlic oil. Thin with pasta water as needed. Season with salt and pepper to taste.
Start heating enough water to boil 1 pound of penne pasta. Mix 6 minced garlic cloves, 1/4 teaspoon red pepper flakes and 6 tablespoons extra-virgin olive oil together and heat this mix in the microwave for about a minute, until you can smell the garlic. Dry 4 boneless, skinless chicken breasts and sprinkle them with salt and pepper. Heat 1 tablespoon of the garlic flavored oil in a large skillet (be careful not to add the garlic pieces or red pepper flakes) and cook chicken until brown and cooked through. Cover the cooked chicken with foil for 5 minutes, then slice into bite size pieces.
Salt the pasta water (about 1 tablespoon salt) and boil the pasta until al dente. Reserve some of the pasta water in a measuring cup to thin out the sauce later on. After draining, put the penne back in the pot and add the sliced chicken, 1 (5oz) bag of baby arugula or baby spinach (I used spinach), 1/2 cup chopped fresh basil, 6 tablespoons lemon juice, 1 cup grated Parmesan cheese and the rest of the garlic oil. Thin with pasta water as needed. Season with salt and pepper to taste.
Short Ribs With Tagliatelle
Giada's Tagliatelle
•3 tablespoons olive oil
•2 ounces chopped pancetta (about 1/2 cup)
•2 1/2 pounds short ribs
•Salt
•Freshly ground black pepper
•1/4 cup all-purpose flour
•1 medium onion, chopped
•1 carrot, chopped
•1/2 cup fresh parsley leaves
•2 cloves garlic
•1 (14-ounce) can tomatoes (whole or diced)
•1 tablespoon tomato paste
•1 teaspoon chopped fresh rosemary leaves
•1 teaspoon dried thyme
•1/2 teaspoon dried oregano
•1 bay leaf
•2 1/2 cups beef broth
•3/4 cup red wine
•1 pound fresh or dried tagliatelle
•4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
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 for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
.
•3 tablespoons olive oil
•2 ounces chopped pancetta (about 1/2 cup)
•2 1/2 pounds short ribs
•Salt
•Freshly ground black pepper
•1/4 cup all-purpose flour
•1 medium onion, chopped
•1 carrot, chopped
•1/2 cup fresh parsley leaves
•2 cloves garlic
•1 (14-ounce) can tomatoes (whole or diced)
•1 tablespoon tomato paste
•1 teaspoon chopped fresh rosemary leaves
•1 teaspoon dried thyme
•1/2 teaspoon dried oregano
•1 bay leaf
•2 1/2 cups beef broth
•3/4 cup red wine
•1 pound fresh or dried tagliatelle
•4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
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 for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
.
Wednesday, June 8, 2011
Michael Votaggios Spanish Mac n Cheese
Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio
Monday, May 2, 2011
Pasta Chicken Salad
5-6 stalks celery (chopped)
1 can crushed pineapple (drained)
½ c craisins
2 cans chicken all white meat
2 boxes bow-tie or farfalle pasta (cooked and drained)
Red grapes (bunch)
cashews (optional)
Dressing:
1 bottle Kraft cole slaw dressing
1 c mayonnaise
Mix until combined and pour over salad and serve immediately
1 can crushed pineapple (drained)
½ c craisins
2 cans chicken all white meat
2 boxes bow-tie or farfalle pasta (cooked and drained)
Red grapes (bunch)
cashews (optional)
Dressing:
1 bottle Kraft cole slaw dressing
1 c mayonnaise
Mix until combined and pour over salad and serve immediately
Grilled Chicken and Lemon Basil Pasta
I saw this on PW's website and I gotta make it!
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Pasta Primavera
My Mom found this recipe and our family loved it. This is a perfect entertaining dish in the Summer. Nice and light and very satisfying too. We have made this for church etiquette dinners and the youth loved it too. Vegetables are not the enemy here, they are the star.
Pasta Primavera
1/3 c chopped onion
3 Tbs butter
3 Tbsp flour
3/4 tsp basil
1 c broccoli florets fresh
1 c mushrooms
1 c summer squash or zucchini
2 medium carrots sliced
1 c water
1 Tbsp bullion chicken
1 c milk
1/4 tsp pepper
1 lb pasta
Saute onion in butter. Stir in flour till smooth. Add water and carrots, bullion and basil. Bring to boil and reduce heat. Cover and simmer for 5 minutes. Add broccoli, mushrooms, and squash cook 5 minutes. Add milk and pepper. Cook until slightly thickened. Serve hot over fettucine and parmesan
Pasta Primavera
1/3 c chopped onion
3 Tbs butter
3 Tbsp flour
3/4 tsp basil
1 c broccoli florets fresh
1 c mushrooms
1 c summer squash or zucchini
2 medium carrots sliced
1 c water
1 Tbsp bullion chicken
1 c milk
1/4 tsp pepper
1 lb pasta
Saute onion in butter. Stir in flour till smooth. Add water and carrots, bullion and basil. Bring to boil and reduce heat. Cover and simmer for 5 minutes. Add broccoli, mushrooms, and squash cook 5 minutes. Add milk and pepper. Cook until slightly thickened. Serve hot over fettucine and parmesan
Baked Ziti aka Ziti Alla Sorrentina
When I worked on Capitol Hill we had a staff potluck luncheon one day. My co-worker Chris, half Italian, brought this in and I just loved it! It comes from the Naples at Table cookbook.
Ziti Alla Sorrentina
1 lb ziti
1/2 lb Italian sausage, cooked
1 c. whole milk ricotta
2 1/2 to 3 cups of ragu or tomato sauce
8 oz mozzarella, thinly slices
1 c. grated parmigiano-reggiano or pecorino cheese
about 10 basil leaves, torn into small pieces
1. Preheat the oven to 350 degrees.
2.Cook the ziti in boiling salted water until it is almost tender enough to eat, about mintues less than usual.
3.Meanwhile, in a large bowl, blend 2 tablespoons of the reagu into the ricotta.
4. Spread about 3/4 c of the ragu on the bottom of a 9x13 pan.
5. When the ziti is done, drain it well, then toss it with the ricotta.
6.Spread half the pasta in the baking dish. Evenly spoon over it 3/4 c ragu. Cover with the sliced mozzarella, the basil, and 1/2 c grated cheese.
7. Bake for about 45 minutes, or until bubbling.
8. Let the casserole cool for 10 minutes before cutting it into portions. Serve hot.
Ziti Alla Sorrentina
1 lb ziti
1/2 lb Italian sausage, cooked
1 c. whole milk ricotta
2 1/2 to 3 cups of ragu or tomato sauce
8 oz mozzarella, thinly slices
1 c. grated parmigiano-reggiano or pecorino cheese
about 10 basil leaves, torn into small pieces
1. Preheat the oven to 350 degrees.
2.Cook the ziti in boiling salted water until it is almost tender enough to eat, about mintues less than usual.
3.Meanwhile, in a large bowl, blend 2 tablespoons of the reagu into the ricotta.
4. Spread about 3/4 c of the ragu on the bottom of a 9x13 pan.
5. When the ziti is done, drain it well, then toss it with the ricotta.
6.Spread half the pasta in the baking dish. Evenly spoon over it 3/4 c ragu. Cover with the sliced mozzarella, the basil, and 1/2 c grated cheese.
7. Bake for about 45 minutes, or until bubbling.
8. Let the casserole cool for 10 minutes before cutting it into portions. Serve hot.
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