CHRISTMAS PASTA
We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
CHRISTMAS PASTA
We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
VERMONT CHRISTMAS PASTA - 2008
Last Christmas (2008) we got snowed in during a ski trip to Vermont. I had just gone shopping, so I was fairly well stocked up. I just started cooking and this is what I came up with. I used purchased spaghetti sauce, I bet it would be even better with homemade. It has a little bit of heat, you could easily use mild sausage and leave out the red pepper flakes. Of course a crusty bread and a salad round out this special meal.
Provided by Jb Tyler
Categories Christmas
Time 1h30m
Yield 14 cups, 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Remove the casings from the Italian sausage. In a large skillet (non stick) cook the Italian sausage and the ground beef. Break up the meat as it cooks, drain fat. In a very large casserole dish combine the cooked penne and the cooked meat. Using the same skillet, saute the bell pepper, onion, mushrooms and garlic in the olive oil. Add the red pepper flakes.
- Add the sauteed vegetables to the casserole dish, mix well.
- Sprinkle the Italian blend cheese over the top, cut the fresh mozzarella into chunks and evenly distribute in the casserole. Add either fresh or dried basil. Sir. Add both jars of spaghetti sauce - (use a good top quality brand).
- Mix well. Bake at 350 degrees for 40 minutes, or until bubbly hot.
Nutrition Facts : Calories 498.7, Fat 26.3, SaturatedFat 9.2, Cholesterol 62.2, Sodium 986.8, Carbohydrate 42.5, Fiber 4.8, Sugar 8.1, Protein 23.1
CHRISTMAS PASTA
Steps:
- Bring a large pot of water to a boil and salt it. Add the pasta and cook to al dente, with a bite to it.
- While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO (1 turn of the pan). Add the pancetta to one half of the pan, the sausage, both hot and sweet, to the other. Break up the sausage into bits and brown while the pancetta renders, then combine and cook together another minute or so. Remove to a plate with a slotted spoon. Add the remaining tablespoon of EVOO, then the beef and veal. Brown and crumble the meat into tiny bits and season with allspice, salt, and pepper. Add the carrots, onions, and garlic and cook another 5 to 6 minutes to soften the vegetables, then add sausage and pancetta back into the pan, draining away some of the fat. Deglaze the pan with the wine, scraping up all the good bits with a wooden spoon. Stir in the stock, then the tomatoes. Check the seasoning. Simmer over low heat until ready to serve, at least 10 minutes. Stir in half the parsley to finish.
- Drain the pasta and add back to the hot pot. Ladle a few spoonfuls of the sauce over the pasta and add a couple of handfuls of cheese to the pot. Stir to coat the pasta evenly. Transfer to a large serving dish or individual bowls and top with the remaining sauce and parsley. Pass plenty of extra cheese at the table.
CHRISTMAS PASTA
Make and share this Christmas Pasta recipe from Food.com.
Provided by Smilyn
Categories Meat
Time 35m
Yield 4 large
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat.
- Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute.
- Add meats and brown.
- Chop carrot, celery, and onions near stove and add to the pot as you work.
- Cook veggies with meat for 5 minutes and add wine.
- Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice (or cinnamon), and season sauce with salt and pepper.
- Bring sauce to boil, reduce heat to medium low and cook 10 to 15 minutes before serving.
- Toss pasta with a couple of ladles of sauce to coat, then top with extra.
- Top pasta with lots of grated romano cheese.
Nutrition Facts : Calories 1341.6, Fat 37.5, SaturatedFat 11.6, Cholesterol 95.4, Sodium 990.9, Carbohydrate 178.2, Fiber 8.1, Sugar 8.3, Protein 56.9
CHRISTMAS EVE CONFETTI PASTA
This easy Christmas dinner has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread - and always gets raves! - Ellen Fiore, Ridgewood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,
Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 176mg cholesterol, Sodium 331mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
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