PASTA NAPOLITANA
This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 25
Steps:
- In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.
Nutrition Facts : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.
PASTA NEAPOLITAN
This has always been a hit with my guests and is one of my favourite pasta dishes. Although its advisable to make the chicken sauce at the last minute, you can make the tomato sauce in advance, refrigerate & reheat. The chicken sauce tastes as good made with half & half but it takes longer to thicken. The dish can be made with any pasta - it doesn't have to be green - only if you want the tri-colour (neapolitan) presentation.
Provided by CountryLady
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
- Add garlic& saute for another minute.
- Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
- Adjust seasoning, if necessary and remove the bay leaf.
- PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
- Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
- Meanwhile, pour the cream into a small, heavy pan over a low heat.
- Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
- Combine the cream with the chicken mixture and season.
- Set aside& keep warm.
- PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
- Drain well.
- ASSEMBLY: Turn noodles onto individual plates.
- Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
- Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
- Sprinkle with basil leaves.
Nutrition Facts : Calories 986, Fat 65.4, SaturatedFat 27.4, Cholesterol 189.9, Sodium 776.1, Carbohydrate 63, Fiber 11.4, Sugar 6.9, Protein 40.4
SPAGHETTI NAPOLITAN (NAPORITAN)
Spaghetti Napolitan is a popular Japanese pasta dish. This dish is easy to put together, and along with some salad and garlic bread, makes for a great weeknight meal! Garnish with grated cheese and/or red pepper flakes on the side.
Provided by hahna
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
- Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
- Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.
Nutrition Facts : Calories 468 calories, Carbohydrate 69.1 g, Cholesterol 35.8 mg, Fat 15.4 g, Fiber 3.7 g, Protein 14.1 g, SaturatedFat 7.5 g, Sodium 1690.3 mg, Sugar 10.7 g
PASTIERA NAPOLETANA
Steps:
- For the Pasta Frolla, combine dry ingredients in food processor and pulse to mix. Cut butter into 8 pieces and add. Pulse to mix in finely. Add eggs and pulse until dough forms a ball. Remove from work bowl, wrap and chill dough.
- Soak the wheat in water to cover overnight if possible. Drain the wheat and place in a pan with salt and water to cover by 3 to 4 inches and simmer until tender, about 2 hours. Add water as necessary to keep from drying out and sticking. Cool and refrigerate until needed.
- For the pastry cream, combine sugar and flour in a small, non-reactive saucepan. Stir well to mix and add the milk, slowly, whisking it in smoothly. Whisk in the egg. Cook over low heat, stirring constantly, until the pastry cream thickens and comes to a boil. Boil, stirring vigorously, about 1/2 minute. Remove from heat, stir in vanilla and scrape into a clean bowl. Press plastic wrap against the surface and chill.
- For the filling, place ricotta in a mixing bowl and stir the cooled pastry cream to make a smooth, creamy mixture; stir in the sugar, eggs and remaining ingredients. Stir in the cooked wheat kernels.
- Preheat oven to 350 degrees and set a rack in the lowest level. Butter a 9-inch cake pan, 2-inches deep. To assemble, cut off 1/3 of the Pasta Frolla and reserve it. Roll the 2/3 of the dough into a 14-inch disk and line the prepared pan with it. Allow the dough to hang over the edge of the pan. Pour in the filling and sprinkle it with the cinnamon. Roll the remaining 1/3 of the dough into a 10-inch square. Cut it into 10 1-inch wide strips. Paint the strips with the egg wash. Moisten the rim of the dough on the pan with the egg wash, and adhere 5 strips in each direction, forming a diagonal lattice. Trim away any excess dough even with the top of the pan and push the dough all around off the top rim of the pan so that it is completely within the pan.
- Bake about 45 minutes, until the filling is set and the pastry is light golden. Cool in the pan before unmolding. To unmold, invert onto a flat plate, lift off the pan, replace the pan with another plate or platter, then re-invert, so that the Pastiera is right side up. Serve the Pastiera at room temperature.
PASTA NEOPOLITAN
Steps:
- Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
- In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
- Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve.
- Serve with fresh grated Romano and sliced black olives.
NAPOLITANA SAUCE
Make and share this Napolitana Sauce recipe from Food.com.
Provided by Jeff 631750
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scald the tomatoes in boiling water for 15 minutes and remove. Remove and discard the peels, and halve. Remove the stems, seeds and excess juice from the tomatoes, place them in a blender, and blend them to a smooth puree.
- Sauté the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato puree, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally.
- The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional).
Nutrition Facts : Calories 121, Fat 7.3, SaturatedFat 1.1, Sodium 304.6, Carbohydrate 13.6, Fiber 3.7, Sugar 7.8, Protein 2.7
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PASTA NAPOLITANA RECIPE | GOOD FOOD
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Servings 4-6Total Time 45 minsCategory Lunch
- Heat the oil in a heavy-based saucepan. Add the onion, carrot and celery. Cover and cook for 10 minutes over low heat, stirring occasionally.
- Add the tomato to the pan with the parsley, sugar and 125 ml (4 fl oz/½ cup) water. Bring to the boil, reduce the heat to low, cover and simmer for 45 minutes, stirring occasionally. Season to taste. If necessary, add up to 185 ml (6 fl oz/¾ cup) more water if the sauce needs thinning.
- Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan. Toss gently with the sauce.
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