How To make Italiani's Country Rigatoni
BEAN brOTH:
1 cn Cannellini beans (16oz)
2 tb Chepped fresh oregano
1 md Onion diced
4 c Chicken broth
:
CASSEROLE 3 tb Olive oil
2 tb Finely minced garlic
1 tb Chopped fresh oregano
1/2 c Diced tomatoes
1/2 c Chopped broccoli :
blanched
1/4 lb Cooked chicken -- pulled into
-2-inch pieces 1/4 lb Cooked Italian sausage,
-sliced in 1/4-inch rounds 1/2 c Sliced fresh escarole
6 tb Unsalted butter
1 lb Rigatoni -- cooked al dente
3/4 c Shredded Parmesan cheese
Salt and pepper
Make the bean broth: Place the beans and their liquid, the oregano, onion and chicken broth in a sauce pot and bring to a boil. Reduce heat to a slow simmer and cook 1 hour. Assemble the dish: Heat the olive oil over medium heat in a large skillet. Add garlic and oregano and cook, stirring, until garlic is lightly browned. Add tomatoes, broccoli, chicken and sausage. Toss to heat all ingredients thoroughly and mix well. Add the prepared bean broth and simmer for 10 minutes, or until liquid is reduced by 1/4th. Add the escarole and stir in the butter, a tablespoon at a time. If you have precooked the pasta, drop it into a hot water bath and rehaet but do not over cook. Just before serving toss the drained pasta with the sauce and Parmesan. Season with salt and white pepper to taste. Nutritional info per serving: 1.044 cal; 46g pro, 111g carb, 44g fat(38%), 7.6g fiber, 109 mg chol,
1,682mg sodium
Source: Italiani's Restaurant, Kendall, Miami, Fl Cook's Corner, Miami Herald, 1/4/96 formatted by Lisa Crawford
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PATREON:
Resources/Credit:
How to Make Easy Pasta
Easy Pasta
Servings: 3-4
INGREDIENTS
Salt - 2 teaspoon, divided
Olive oil - 1 tablespoon
Penne or spiral pasta - 250 grams
Butter - 2 teaspoons
Garlic - 3 cloves
Roasted tomato puree - 100 ml
Ground black pepper - 2 teaspoons
Tomato sauce - 75 ml
Coriander stem - 50 grams
Basil leaves - 30 grams
PREPARATION
1. Boil water in a large pot over medium high. Once water starts boiling, add salt (1 teaspoon) and olive oil, stir.
2. Add pasta and cook until soften. Drain and keep aside.
3. Heat a pan over medium heat and add butter. Once butter is melted, stir in garlic until soften.
4. Add roasted tomato puree and stir for a few seconds before adding ground black pepper and salt (1 tsp). Then add the cooked pasta, tomato sauce, and minced coriander stem. Stir well.
5. Cook for 1 minute and then add chiffonade basil leaves. Stir and serve.
6. Garnish with Parmesan, Romano, Provolone or Mozzarella.
Enjoy.
Pappardelle Bolognese
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Best Midnight Snack Ever!! Aglio e Olio my way!
Aglio e Olio (10 Min Pasta)!
Serving Size for 2
Ingredients
——————
-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste
Instruction
——————
1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.
Buon Appétito!
My Favorite Italian Dinner Recipe ????????
Ingredients
4 tbsp. butter
3 cloves garlic, minced
2 tbsp. tomato paste
2 c. halved cherry tomatoes
1 tsp. dried oregano
2 tbsp. kosher salt, plus more
Freshly ground black pepper
Pinch red pepper flakes
4 c. baby spinach
1 c. low-sodium chicken broth
1 c. heavy cream
1/2 c. freshly grated Parmesan
1/4 c. freshly chopped herbs, plus more for garnish
2 (17.5-oz.) packages gnocchi
1 c. shredded mozzarella
Directions:
Step 1
Preheat broiler over medium. In a large oven-safe skillet over medium heat, melt butter. Add garlic and tomato paste and cook, stirring constantly, until tomato paste darkens and starts to stick to the bottom of the pan, 2-3 minutes. Add cherry tomatoes and season with oregano, salt to taste, pepper, and a pinch of red pepper flakes. Cook until tomatoes are beginning to burst, then add spinach and cook until beginning to wilt.
Step 2
Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Step 3
Meanwhile, bring a large pot of water to a boil and stir in 2 tablespoons salt. Add gnocchi and cook, stirring occasionally, until gnocchi floats to the top, about 2 minutes.
Step 4
Drain gnocchi (discard pasta water) and add gnocchi to sauce, tossing to coat. Top with mozzarella and broil until cheese is melty, 3-5 minutes.
Step 5
Garnish with more herbs and serve.
Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
Watch the full video here -
#creamygarlic #garlicsauce #creamygarlicpasta