FUSILLI BUCATI CORTI WITH ROSMARINO MAIALE MONDAY SAUCE
I called this Monday sauce because it's easy to throw together even on the most taxing of days, and it is guaranteed to brighten a speedy weeknight meal. There is the idea of a ragu della Domenica, or Sunday sauce (sometimes called Sunday gravy) in Italy. To make it, a tireless nonna slaves over a slow-bubbling cauldron all day. This bright and straightforward sauce is the opposite--it takes just a few minutes to prepare--but the punch it packs in flavor will rival the best of the long-simmering/suffering ragus.
Provided by Linda Miller Nicholson
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
- Heat the oil and butter in a large saute pan over medium-high heat. Add the pork, salt, paprika, and onion powder and cook for 4 minutes, until the pork is browned, stirring with a flat-end wooden spoon to break up clumps. Add the kale and cook for 2 minutes, until wilted, stirring to combine. Reduce the heat to medium, add the garlic and rosemary, and cook for 2 minutes, just long enough to unlock the aromatics. Add the vinegar and wine and use the wooden spoon to scrape any browned bits up off the bottom of the pan. Stir in the pasta water and red pepper flakes (if using) and cook for 2 minutes.
- Toss with pasta and ciliegine 1 minute before serving so that the ciliegine retain some of their shape but soften and stretch out a little.
FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE
Make and share this Fusilli Bucati Lunghi With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Dominick and Amanda
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
- Meanwhile, cook pasta in pot of boiling salted water according to package directions.
- Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
- Drain pasta, and return to pot. Stir in red pepper sauce.
FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER PASTA SAUCE
Steps:
- 1. Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes. 2. Meanwhile, cook pasta in pot of boiling salted water according to package directions. 3. Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired. 4. Drain pasta, and return to pot. Stir in red pepper sauce.
Nutrition Facts : Calories 295 calories
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
- Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
- Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
- Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
- Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
- Remove from heat& carefully puree in a blender.
- Season to taste& pour over your favourite pasta.
SPANISH ROASTED RED PEPPER SAUCE
Try this with "Party Nut Loaf" or a baked potato or mash, or pasta, or, or, or! From Linda McCartneys World of Vegetarian Cooking
Provided by Karen Elizabeth
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the peppers and tomatoes on a baking tray and roast them at 200c/400F/gas 6 for 20 - 30 minutes, turning from time to time until the peppers have blackened and the tomatoes have cooked.
- Cool the peppers in a paper bag for 10 minutes, then peel off the skins, core and de-seed them. Skin the tomatoes.
- Put the peppers and the tomatoes in the blender with the olive oil. Blend to a puree.
- Pour into a small saucepan and add the creme fraiche or soya cream.
- Stir well, season to taste and heat through to serve.
ROASTED RED PEPPER SAUCE
This recipe "goes with" another recipe, but it sounds like it would be good for other uses. It is only 3 ingredients and should cook (with meat or other food) to reduce a bit, for 10 minutes.
Provided by threeovens
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Puree the peppers in a food processor.
- Transfer to a bowl and whisk in the broth and yogurt.
- Simmer 10 minutes to reduce and thicken; cook meatballs or other meat or chickpeas in this sauce, if desired.
Nutrition Facts : Calories 10.9, Fat 0.5, SaturatedFat 0.3, Cholesterol 2, Sodium 126.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.7, Protein 0.6
FUSILLI WITH ROASTED RED PEPPER SAUCE
This is out of my 365 Low Fat cookbook. I haven't tried this yet, but I almost always have a jar of red peppers in the fridge. I thought this would make a good quick dinner, maybe with some grilled chicken or fish. I bet the sauce could be frozen too for make ahead dinner. If someone tries that, please let me know if it can be done!
Provided by dicentra
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
- Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
- In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.
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