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Posts tagged pasta

Sausage Ragu Fettuccine

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I know this dish looks a lot like some of the others but trust me, it tastes completely different! YUM!

Ingredients

1 lb fettuccine
1 lb bulk sweet or hot sausage (meat that hasn’t been stuffed into a casing)
1 28 oz can ground peeled tomatoes
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup red wine
Handful of chopped fresh flat leaf parsley
Grated Pecorino Romano cheese
Olive oil
Salt/pepper

Method

Cook fettuccine according to package directions.  In a large skillet, sauté onions and peppers in a little olive oil for about 5 minutes.  Add sausage and break up into small chunks.  Cook until no longer pink.  Add the wine and let reduce, about 5 minutes.  Next, add the tomatoes, garlic, a dash of salt (the sausage should already have plenty of salt) and some freshly ground black pepper.  Cover and let simmer on medium low for about 15-20 minutes, stirring occasionally.  Once fettuccine is cooked and drained, toss with meat mixture, top with parsley and some grated Pecorino Romano cheese and serve

Fettuccine Rigate con Turchia e Pomodori

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Fettuccine Rigate con Turchia e Pomodori
(fettuccine rigate with turkey and tomatoes)

Ingredients

1 lb fettuccine rigate (fettuccine w/lines)
1lb ground turkey breast
4 large Roma (a.k.a. plum) tomatoes, diced
1 large onion, diced
3 cloves garlic, minced
1 cup chicken stock
Extra virgin olive oil
Grated Parmesan cheese
4 leaves fresh basil, coarsely chopped
Handful fresh Italian parsley, coarsely chopped
Few dashes of salt/pepper
Crushed hot red pepper flakes (optional)

Method

Bring 6 cups of water to a boil in a large pot.  Cook fettuccine as directed on package.  In the meantime, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.  Add onions and saute until somewhat translucent, about 3 minutes.  Next add the ground turkey and salt/pepper, break up turkey as small as you can and cook until no longer pink, about 5 minutes.  Then add the tomatoes and garlic and combine.  After about 2 minutes, add the chicken stock.  Reduce heat to medium low, cover, and let simmer for about 5 minutes or until tomatoes and stock are cooked down.  Once fettuccine is finished, drain and add to the mixture.  Toss with basil, parsley, grated cheese, and crushed hot red pepper.  Serve.

Shrimp Scampi Florentine

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Shrimp Scampi Florentine

 

Ingredients

1 lb fettucini
1 lb medium shrimp
1 bag of fresh spinach (regular or baby)
5 cloves garlic, minced
1 cup white wine
½ cup fresh squeezed lemon juice
 Extra virgin olive oil
Salt/pepper
Pecorino romano cheese (optional)
Crushed red pepper (optional)

 

Method

In a large pot, bring 6 cups of water to a boil.  Cook fettucini as directed on box.  In the meantime, add two tablespoons of extra virgin olive oil to a skillet and heat over medium low.  Add garlic and saute for about 2-3 minutes- DO NOT BURN.  Turn heat up to medium and add the wine and lemon juice.  Once the liquid is reduced a little bit (about 3 minutes), then add the shrimp, salt and pepper.  The shrimp cook fast, about 2-3 minutes or until pink.  Reduce heat to medium low then add the spinach.  Mix until spinach starts to cook down.  Add fettucini to the skillet and toss.  Top with grated pecorino romano cheese and crushed red pepper.

Chicken, Broccoli and Feta Pasta

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Chicken, Broccoli and Feta Pasta

Ingredients

1 lb spaghetti
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 head of broccoli, coursely chopped and steamed
4 cloves garlic, minced
1 cup feta cheese
½ cup white wine
Extra virgin olive oil
Salt/pepper
Crushed red pepper flakes (optional)

Method

Bring 6 cups of water to a boil in a large pot.  Cook spaghetti as directed on box.  In the meantime, heat about two tablespoons of extra virgin olive oil in a large skillet, then add chicken.  Cook for about 5 minutes.  Add salt, pepper, and garlic.  Reduce heat to medium low, add the white wine and let cook for another 5 minutes.   Drain spaghetti thoroughly and toss with the broccoli/chicken mixture.  Add feta cheese and crushed red pepper and serve.

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