ORECCHIETTE WITH TOMATO SAUCE AND KALE
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn't always include a tomato sauce. Since I've always got tomato sauce in my freezer, it's an easy dish to throw together. This winter version is made with canned tomatoes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, salt and basil sprigs and bring to a simmer. Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes. Remove from the heat, taste and adjust seasoning.
- Bring a large pot of water to a boil, salt generously and add the kale. Blanch for 2 to 4 minutes, until tender but still bright green. Using a skimmer, transfer to a bowl of cold water. Do not drain the pot of water. Drain the kale and squeeze out excess water. Chop medium-fine and stir into the tomato sauce.
- Bring the pot of water back to a boil and add the pasta. Cook al dente, 10 to 11 minutes, or according to the cooking directions on the package. Drain and toss with the tomato and kale mixture right in the pan. Add the Parmesan, toss again and serve.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 73 grams, Fat 7 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 6 grams
FETTUCCINE WITH CREAMY TOMATO SAUSAGE SAUCE
Yes, I know there are other tomato sausage pasta recipes here, but this one is a bit different and by far my favourite! The semi sundried tomatoes and sage add a lot of flavour; any pasta can be used. This is based on a recipe from "Super Food Ideas" - we love it at my house, hope you do too!
Provided by currybunny
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in frying pan, cook sausages for 8-10 minutes or until cooked through.
- Remove from pan and chop roughly, cover to keep warm.
- Return pan to medium heat and add garlic, crushed and sundried tomatoes, white wine and cream and bring to the boil.
- Reduce heat to low and simmer, uncovered for 10 minutes or until sauce thickens slightly.
- Meanwhile, cook pasta according to package directions, drain.
- Stir cooked sausage, spring onions and sage through sauce, season to taste.
- Divide pasta among serving bowls and spoon over sauce.
Nutrition Facts : Calories 1102, Fat 67.4, SaturatedFat 29.2, Cholesterol 254.8, Sodium 1306.8, Carbohydrate 88.8, Fiber 6.6, Sugar 10.2, Protein 34.7
CREAMY TOMATO FETTUCCINE
"I love to serve fresh garlic toast and a tossed salad with this saucy pasta," writes Katie Sloan from Charlotte, North Carolina. "For a heartier dish, just add some chicken," she suggests.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions., In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.
Nutrition Facts :
CREAMY TOMATO PARMESAN FETTUCCINI
"In Hawaii, I enjoyed a wonderful fettuccine dish that was served with a secret sauce," recalls Darlene Brenden of Salem, Oregon. "When I asked about the sauce, I was told how to make this great recipe. I can whip it up in minutes."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 324mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
FETTUCCINE WITH KALE AND TOMATO-OLIVE-CREAM SAUCE
Tomatoes, fresh garlic, black olives (juice and all), spices, black pepper, Italian cheeses, and olive oil combine with fettuccine pasta and lacinato kale plus cream and butter for a gourmet meal that requires no added salt.
Provided by noaddedsaltguy
Categories Italian Recipes
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Put tomatoes in a bowl. Add 1/4 cup olive oil, Asiago-Romano cheese mix, black olive and juice, pepper, garlic, oregano, parsley, and basil. Stir and let marinate for 30 minutes.
- After 30 minutes, transfer juice from the marinating tomatoes to a saucepan over medium heat.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil, about 5 minutes. Cook fettuccine at a boil for 3 minutes. Add 1/4 cup olive oil and kale. Continue cooking until pasta is tender yet firm to the bite, about 5 minutes more. Reserve 1/2 cup cooking water. Drain pasta and keep warm.
- Add reserved pasta cooking water to the saucepan with the tomato marinade. Continue cooking to thicken and reduce the sauce. Add butter to the sauce and allow to melt, about 1 minute. Add cream and continue cooking until sauce is thickened as desired.
- Transfer cooked pasta to a large serving bowl. Add tomatoes and top with cream sauce.
Nutrition Facts : Calories 814.6 calories, Carbohydrate 64 g, Cholesterol 59.3 mg, Fat 58.7 g, Fiber 5.2 g, Protein 13.3 g, SaturatedFat 17.3 g, Sodium 228 mg, Sugar 2.6 g
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