Quick Easy Tagliarini With Saffron Cream Sauce Recipes

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

Steps:

• In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
• Drain off fat.
• Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
• Simmer meat mixture on low heat for about 15 minutes.
• Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
• Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
• Cover with foil & bake for 45 minutes at 350 degrees.
• Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.

Steps:

• Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.