Linguine Ala Anne Oamc Recipes

Steps:

• Cook linguine in a large pot according to the directions, drain and return to the pot.
• While the linguine cooks, melt butter or margarine in saucepan.
• Stir in flour and salt, adding evaporated milk.
• Bring to a boil, stirring constantly.
• Boil and stir one more minute.
• Add liquid from the mushrooms, water and bouillon cube.
• Cook over medium heat, stirring constantly until slightly thickened and bubbly.
• Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed.
• Spoon linguine mixture in to a 13x9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.
• 5Toss ham into remaining sauce, spread it in the center of the linguine.
• Sprinkle with Romano cheese, cover with foil, and freeze dish.
• Sauté red and green bell peppers in vegetable oil until soft, allow to cool.
• Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
• To serve: Thaw dish, peppers and croutons.
• Bake dish uncovered in a preheated 400ºF oven for 20 minutes.
• Before serving, sprinkle croutons around edge of casserole.
• Reheat red and green peppers and mound them in the center.

Steps:

• Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.
• Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
• While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
• Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
• Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
• Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
• Drain pasta and add to sauce. Gently mix to combine.
• Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.

Steps:

• Place the first 6 ingredients in the crock pot, mix well.
• In a separate bowl mix the remaining ingredients.
• Pour over the meat mixture, mix well.
• Cook on high for three hours.