Best Kitchen Sink Pasta Recipes

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KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD



Kitchen Sink Chipotle & Smoked Mozzarella Pasta Salad image

This could not be simpler and was a big hit at my daughter's school party today. It really is just a big thrown together bowl of ingredients... which is now how I have to cook with 2 tiny kiddos and no time!

Provided by Liza at Food.com

Categories     Potluck

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package pasta (curly or tube)
10 ounces smoked mozzarella cheese
1 (10 ounce) can artichoke hearts
1 (6 -8 ounce) jar sun-dried tomatoes with Italian herbs, in oil (reserve the oil for sauce)
12 ounces grape tomatoes or 12 ounces cherry tomatoes, halved
6 ounces fresh spinach, diced up
chipotle garnishing sauce (use some of the sauce too) or 2 chipotle chiles in adobo, to taste (use some of the sauce too)
coarse salt, to taste
fresh ground pepper, to taste
mayonnaise, to taste (optional)

Steps:

  • Cook pasta al dente.
  • Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
  • Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
  • Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
  • If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
  • Refrigerate for a couple hours, but I like overnight.
  • Add chopped up spinach before serving at room temperature.
  • Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!

VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE



Veggie

I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know.

Provided by M D A

Categories     Spaghetti

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 23

1 lb turkey sausage (hot or mild) (optional)
1 lb Italian sausage (hot or mild) (optional)
1 medium onion, chopped
6 garlic cloves, minced (more if desired)
1/4 cup red wine
6 small tomatoes, diced or 1 (28 ounce) can diced tomatoes
8 small tomatoes, blanched, skinned & pureed or 2 (15 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 small zucchini, quartered and thinly sliced
1 red pepper, cut into 1-inch strips or 1/4-inch squares
1 carrot (sliced thin or shredded)
1/2 cup celery, thinly sliced (optional)
1 (3 7/8 ounce) can olives, sliced and drained (optional)
1 cup mushroom, sliced (optional)
1 cup water (adjust as needed)
6 teaspoons chopped fresh basil or 3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons brown sugar
1/4 teaspoon crushed red pepper flakes
salt and pepper
1 lb spaghetti (thin for thinner sauce, thicker for thicker sauce)
parmesan cheese

Steps:

  • Tomato Puree.
  • Fill a large bowl 2/3 of the way with water and ice.
  • Fill medium size sauce pan with 3 cups water to a boil.
  • Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
  • With tongs place the cut tomatoes in the boiling water for 30 seconds.
  • Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
  • Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
  • If you want to remove the seeds, half the tomatoes and scoop.
  • Place skinned tomatoes in food processor or blender and puree.
  • Set aside or in refrigerator until needed.
  • Sauce.
  • In large stock/sauce pot brown sausages, breaking into pieces as you like.
  • Add chopped onion, and mix. Cook until onions begin to look clearish.
  • Add the garlic and saute for about a minute, watch it doesn't burn.
  • With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
  • Add the tomato sauce, paste, and diced tomatoes.
  • Add zucchini, red pepper, carrot, (and optional celery).
  • Stir to evenly mix and coat all vegetables.
  • Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
  • Mix well and evaluate water content.
  • If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
  • Bring to a boil and simmer on low, stirring frequently, for one hour.
  • For a richer flavored sauce simmer longer, just add more water before boiling.
  • Add olives and mushrooms about 30 minutes before serving, and simmer.
  • Cook spaghetti according to package directions, (using fresh if possible).
  • Spoon sauce over noodles and top with parmesan.

Nutrition Facts : Calories 204.3, Fat 1, SaturatedFat 0.2, Sodium 240.2, Carbohydrate 41.9, Fiber 4.6, Sugar 8.9, Protein 7.7

KITCHEN SINK PASTA SALAD



KITCHEN SINK PASTA SALAD image

Categories     Chicken     Side     No-Cook     Low Fat

Yield serves 4 for main meal serves 6 as a side dish

Number Of Ingredients 8

16 oz. dried pasta (bow ties or penne rigitoni)
1 1/2 c. cooked chicken or turkey
3 c. chopped veggies (used what is in the fridgerator, ex onions, mushroons, carrots, celery)
1 jar of green olives stuffed with pimento
Dressing
1 8 oz plain yogart
1/2 cup low fat mayo
1/c cup fat free italian salad dressing

Steps:

  • Mix the dressing in a non metallic bowl and set in fridge for 1 hour. Mix remaining ingredients in a large salad bowl.

EVERYTHING BUT THE KITCHEN SINK PASTA SALAD



EVERYTHING BUT THE KITCHEN SINK PASTA SALAD image

Categories     Pasta

Yield 4-6 main dish servings

Number Of Ingredients 15

1 pound short cut pasta (use gluten free if needed)
3/4 cup chunky basil pesto or store bought pesto
2 tablespoons sun-dried tomato pesto OR 1/2 cup oil packed sun-dried tomatoes, drained
juice of 1 lemon
1/2 cup kalamata and or green olives
2 red bell peppers, sliced
2 ears grilled corn, kernels removed
1 ripe peach or nectarine, diced (or 1 cup of your favorite fruit)
1 cup heirloom or regular cherry tomatoes, halved
8-12 ounces cheddar cheese, cubed
6-8 ounces mozzarella, cubed or in balls
olive oil, for drizzling
1/2 cup toasted sunflower seeds
1 cup fresh sprouts
smoked salt, pepper and crushed red pepper, to taste

Steps:

  • smoked salt, pepper and crushed red pepper, to taste Instructions Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain. Meanwhile, in a large serving bowl, combine the basil pesto, sun-dried tomato pesto, juice of 1 lemon, olives, red peppers, corn kernels, peach or nectarine, cheddar cheese, mozzarella cheese and a pinch of smoked salt, pepper and crushed red pepper. Add the hot pasta and a little drizzle of olive oil. Toss well to combine. Top with toasted sunflower seeds and fresh sprouts. Serve warm or at room temperature, but my family personally loves this warm. The salad can be kept in the fridge for up to 4 days. I have found that the longer it sits, the more flavorful it gets.

KITCHEN SINK PASTA



KITCHEN SINK PASTA image

Categories     Cheese     Pasta     Side     Freeze/Chill     Vegetarian

Yield would serve 6-8 persons

Number Of Ingredients 5

prepare 2 cups colored rotini
drain and toss with feta cheese
sliced black olives
brocoli and/or cauliflower (small) florets
diced green and red pepper and red onion. Add about 1/2 cup mayonaise and ground pepper and chill.

Steps:

  • as above

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