Best Country Pasta Recipes

ANTIPASTO PASTA SALAD, FROM COOK'S COUNTRY RECIPE - (4.2/5)

Steps:

• 1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside. 2. Whisk 5 tablespoons vinegar (1/2 of the 10 tablespoons in the ingredient listing), olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes. 4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool. 5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days. NOTE: We loved this salad, but thought it tasted best eaten the same day it was made. The mushrooms are amazing, and I would double them, or even make just the mushrooms as a great appetizer/snack.

COUNTRY PASTA WITH MOZZARELLA

Steps:

• Cook rigatoni according to package directions and drain.
• In a 10 inch skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender (about 4 to 5 minutes).
• Stir in the cooked rigatoni, mozzarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with the fresh chopped parsley.

COUNTRY CHICKEN AND PASTA BAKE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
• In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
• Cover casserole; bake 20 minutes. Uncover and stir casserole. In small bowl, mix stuffing and butter; sprinkle on top. Bake uncovered about 10 minutes longer or until hot and topping is brown.

COUNTRY PASTA SALAD (TURKEY, BACON, RANCH)

Steps:

• Cook macaroni according to package directions, drain and rinse with cold water until completely cool.
• In a large salad bowl, combine macaroni, turkey, pepper, carrots, bacon and olives.
• Add dressing and toss well, cover and chill.

COUNTRY PASTA

Steps:

• In large skillet, saute the onion and garlic in the olive oil until soft.
• Add the mushrooms and tomato sauce, stirring to combine.
• Cook about 10 minutes, or until heated thoroughly and mushrooms are softened.
• Add the olives and crushed red pepper, cooking for a few more minutes.
• In serving bowl, toss the cooked pasta with the sauce, and sprinkle with the parmesan cheese.

PASTA WITH BROCCOLI & COUNTRY HAM

Steps:

• Bring 2-3 quarts lightly salted water to boil. Cook Broccoli until tender, but still crisp. Remove broccoli from boiling water and place in ice water bath to stop cooking process. DO NOT THROW AWAY WATER!!! Bring water back to boil and add pasta. Cook till tender. While pasta is cooking, heat oil in large skillet over medium heat. Add country ham and cook till hot (do not over cook ham it will become hard and salty). Add garlic, broccoli, red pepper flakes. Cook till broccoli is hot. Add salt and pepper to taste (remember country ham is sometimes salty). Remove pasta from boiling water (DO NOT THROW AWAY WATER YET!) and add to skillet and mix together. If mixture is dry, add some of the pasta water to keep moist and to stop sticking, but not watery. Add gouda and heat till melting, then add shredded Mozzarella and mix till melted. Add pasta water if mixture becomes dry after sheese is added. Remove from heat and add parsley and mix. Top with Parmesan cheese and serve.

ANGEL-HAIR PASTA WITH CRAB AND COUNTRY HAM

Steps:

• In a deep skillet, heat the oil.
• Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a paper-lined plate.
• Melt 1 tablespoon of butter in the skillet.
• Add the shallots and cook over moderate heat until softened, 4 minutes.
• Add the garlic and cook until fragrant.
• Add the wine and boil until reduced by half, 2 minutes.
• Add the crab and thyme and toss until hot.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente; drain, reserving 2/3 cup of the cooking water.
• Add the ham, pasta, reserved cooking water, crushed red pepper flakes (if using) and remaining 2 tablespoons of butter to the skillet; toss.
• Season with salt and pepper.
• Garnish the pasta with the parsley and serve in bowls.

COUNTRY PASTA

Steps:

• 1. Boil and drain the pasta per box directions
• 2. Open and drain all the canned veggies.
• 3. Toss the pasta in the bottle of zesty Italian dressing and all the seasonings (reserve the extra olive oil)
• 4. Start tossing the pasta mixture with all the different veggies until well combined.
• 5. Add the cubed ham. Toss well. If it seems too dry, add olive oil to your desired moistness.
• 6. Turn the heat on low heat and toss until the dish is good and warm to hot. Toss constantly so as not to scorch the bottom. Remove from heat. Serve with toasted garlic bread. Can refrigerate and Serve cold as a pasta salad also.

COUNTRY PASTA WITH MOZZARELLA

Steps:

• Cook rigatoni according to package directions; drain. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat, stirring occasionally, until bacon is browned (6-8 minutes). Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is tender-crisp (4-5 minutes). Add rigatoni and remaining ingredients except parsley. Continue cooking, stirring occasionally, until cheese is melted (3-5 minutes). Sprinkle with parsley.

COUNTRY PASTA WITH MOZZARELLA

Steps:

• Cook rigatoni according to package directions and drain.
• In a 10 inch skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender (about 4 to 5 minutes).
• Stir in the cooked rigatoni, mozzarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with the fresh chopped parsley.