Best Peasant Pasta Recipes

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PEASANT PASTA



Peasant Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Steps:

  • Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

PEASANT PASTA STEW



Peasant Pasta Stew image

When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups beef broth
2 celery ribs, chopped
2 large carrots, cut into 1/4-inch slices
1 medium onion, chopped
1 can (46 ounces) V8 juice
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cans (6 ounces each) Italian tomato paste
1 tablespoon dried oregano
1-1/2 teaspoons pepper
1/4 teaspoon garlic powder
3/4 pound ground pork
3/4 cup kidney beans, rinsed and drained
3/4 cup great northern beans, rinsed and drained
1 cup medium shell pasta, cooked and drained
Shredded Parmesan cheese

Steps:

  • In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.

PEASANT PASTA



Peasant Pasta image

Make and share this Peasant Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb sweet Italian sausage
1 (28 ounce) can crushed tomatoes
1/2 cup frozen peas
1/2 cup heavy cream (or half-and-half)
1/2 lb penne rigate, cooked until al dente

Steps:

  • In a large pot, brown/crumble sausage; drain sausage in colander.
  • Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
  • Bring to a bubble and cook for 5 minutes.
  • Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
  • Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
  • Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
  • Top with the remaining sauce and serve with grated cheese, crusty bread and wine.

Nutrition Facts : Calories 548, Fat 21.8, SaturatedFat 10.8, Cholesterol 74.8, Sodium 1106.6, Carbohydrate 60.6, Fiber 5.3, Sugar 9.3, Protein 28.8

PEASANT PASTA ( FIT FOR A KING)



Peasant Pasta ( Fit for a King) image

This simple pasta dish is very cheap to make, Just a few ingredients and a good olive oil turn this into a meal to relish. I cook the bones from a chicken carcass to make a stock, chicken stock cubes work well if you don't want to make your own stock. Pasta shells are prefered in this dish as they catch the chick peas and the final result is like having a shell with an oyster inside. Kids seem to go for this version of pasta that I cooked many times while in Italy. Serve topped with Parmesan cheese and drizzled with olive oil.

Provided by Brian Holley

Categories     Pasta Shells

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 skinless chicken breast, and cut into 1-inch cubes
1 liter chicken stock
14 ounces chickpeas, precooked
2 garlic cloves, chopped
1 teaspoon dried herbs
pasta (your choice)
parmesan cheese
olive oil

Steps:

  • Put the stock in a pot with the chickpeas, garlic, herbs and chicken pieces.
  • Bring liquid to the boil, add pasta.
  • Cook till pasta is done.
  • Serve with grated parmesan cheese and drizzle with good olive oil.

FRIED ZITI... "PEASANT PASTA"



Fried Ziti...

This was the first dish I ever made at my Grandfather's Restaurant... You can see the full story and video on how to make this dish at: www.thecookbookproject.net Become a Fan.... http://www.facebook.com/pages/The-Cookbook-Project/301155349937849?sk=photos

Provided by Michael Epifanio

Categories     Pasta

Number Of Ingredients 16

1 lb cooked ziti or penne
2 Tbsp olive oil
3 clove garlic
1 c marinara sauce
2 Tbsp butter
4 bunch scallions
1 onion
1 1/2 c mozzarella shredded
1/2 c shredded provolone
8 fresh basil leaves
1 Tbsp freshly chopped italian parsley
5 Tbsp asiago or parmesean cheese
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp oregano
2 cooked italian sausage's

Steps:

  • 1. Cook Ziti al dente- drain and refrigerate to chill (can be done a day ahead of time). Transfer ziti to a cutting board and chop coarsely.
  • 2. In a large skillet, heat butter and olive oil, add scallions, onions and garlic, sauté briefly 1 minute.
  • 3. Add chopped ziti and sauté until the pasta starts to brown up and caramelize a bit -be sure to stir and shake the pan back or use a spoon to move the ziti around so you do not burn the pasta and you get some great color throughout the pasta.
  • 4. Once you have some great brown color on the Ziti, add salt, pepper, oregano and the fresh herbs than add the sauce mixing and begin sauteing for another few minutes or so. I like to add Cooked Sweet sliced Italian Sausage at this time. Next add a couple of table spoons of the Asiago cheese and fold in.
  • 5. Top the whole pan with the grated mozzarella and provolone evenly over the top along with the remaining Asiago cheese.
  • 6. Bake in a preheated oven 400 degrees cook pasta for 20-30 minutes until brown and a bit crisp on the sides. Serve with some garlic bread and enjoy!
  • 7. You can add any one of the following ingredients in place of the Sausage: Pepperoni- Diced Sautéed Mushrooms Fresh Spinach Meatballs (Cooked and Sliced) Sun dried Tomatoes
  • 8. Check the full cooking demo and story behind this dish! www.thecookbookproject.net

PEASANT PASTA STEW



Peasant Pasta Stew image

Got this recipe from taste of home and absolutely love it!! Pasta can be omitted by all means, i haven't added it in a long time. It's the flavour I love! The key is the V8 juice!

Provided by Krista Roussy

Categories     Pasta

Time 1h50m

Number Of Ingredients 14

1 1/2 c beef broth
2 celery ribs chopped
2 large carrots chopped
1 medium onion chopped
1 can(s) 46oz v8 juice
1 can(s) diced tomatoes undrained
2 can(s) 6oz each tomato paste (i use one)
1TB oregano, dried
pepper
garlic powder (to your taste)
3/4-1lb ground pork
1 can(s) kidney beans, rinsed & drained
1 c med shell pasta or other small pasta cooked and drained
parmesan cheese

Steps:

  • 1. In skillet, brown pork till no longer pink, drain and set aside.
  • 2. In dutch oven/large pot combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat and simmer for 5 min or so till veggies are crisp-tender. Stir in V8 juice, tomatoes, tomato paste, pork and spices. Simmer for approx 1 1/2 hours, add the beans during the last half hour of cooking.
  • 3. Stir in the pasta just before serving and sprinkle with parmesan cheese. Serves approx 8.

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