BACON-PASTA RUSTICA
This Bacon-Pasta Rustica only takes 30 minutes to put together, thanks to a short list of robust ingredients.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large nonstick skillet on medium heat 14 min. or until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add tomatoes and garlic to drippings in skillet; cook 1 min. or just until garlic starts to brown.
- Drain pasta. Add to skillet with wine; cook 2 min., stirring occasionally. Stir in remaining ingredients.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 2 g, Protein 9 g
ROAST BACON
Steps:
- Preheat oven to 400 degrees F.
- Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.
BACON PASTA
Make and share this Bacon Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; set aside.
- Cook bacon in large skillet over medium heat until crisp; remove bacon; reserve 2 T.
- drippings in skillet.
- Crumble bacon and set aside.
- Saute sliced mushrooms and garlic in reserved drippings 3 minutes or until tender.
- Stir in pasta, parmesan cheese, whipping cream, and pepper; simmer over medium-low heat until sauce is thickened, stirring often.
- Stir in bacon and green onions; serve immediately.
Nutrition Facts : Calories 1041.9, Fat 64.4, SaturatedFat 35.7, Cholesterol 201.3, Sodium 633.5, Carbohydrate 96.3, Fiber 13, Sugar 0.8, Protein 23.9
PENNE RUSTICA
A delicious pasta dish very similar to what you will get in Macaroni Grill®!
Provided by Star40852
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
- Preheat the oven to 500 degrees F (260 degrees C).
- Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
- Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
- Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g
PASTA RUSTICA
This was a dish that was served at an Italian restaurant that is no longer in business. I am not sure how I got this recipe, but it is great.
Provided by diner524
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water according to package instructions.
- Heat a large saute pan on high heat. when hot, add bacon, stirring often. When bacon is browned, remove from pan and save some of the fat in the pan.
- Coat the chicken lightly with flour and saute on medium heat in remaining bacon fat until cooked through, add onions and garlic, and cook stirring often for 2 to 3 minutes.
- Add olive oil, salt and pepper to taste and bacon.
- Drain pasta, but do not rinse. The starch clinging to the pasta will help bind the sauce. Add to the above ingredients. Stir in parmesan and parsley.
Nutrition Facts : Calories 735.8, Fat 40.6, SaturatedFat 10.7, Cholesterol 97.3, Sodium 462.8, Carbohydrate 55.2, Fiber 7, Sugar 1.4, Protein 37.8
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
PASTA RUSTICA
Lindsay® Black Olives or Lindsay® Green Ripe Olives - or even a mixture of both - are tossed into this Pasta Rustica, bringing together the flavors of sweet bell pepper, mellow olive oil, and spicy pepper flakes. Finish with Parmesan cheese, and enjoy!
Provided by LindsayOlives
Categories Trusted Brands: Recipes and Tips
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
- Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
- Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.
Nutrition Facts : Calories 593 calories, Carbohydrate 68.6 g, Cholesterol 16 mg, Fat 27.6 g, Fiber 5.1 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 769.8 mg, Sugar 7.6 g
CREAMY PASTA WITH BACON
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.
Nutrition Facts : Calories 474 calories, Fat 33g fat (17g saturated fat), Cholesterol 202mg cholesterol, Sodium 440mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
RUSTY PENNY (PENNE RUSTICA)
This is similar to the Penne Rustica at Macaroni Grille, but I was very surprised to see the Copycat recipes on Recipezaar and how different they were. This is an easy dish to make and is very good, even if it's not an exact copy of the original. If I'm short on time, I use the precooked Italian Chicken strips and Classico's Tomato Alfredo Sauce instead of the 2 sauces. This recipe is very forgiving if you're short on some of the ingredients.
Provided by Chef LMJ
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook Penne Pasta until Al Dente.
- Place shimp in warm water to thaw if using frozen.
- cube pancetta and brown on medium heat with garlic.
- Add shrimp and just heat through
- cut cooked chicken into thin slices, or cubes.
- Mix together pancetta, garlic, shrimp and chicken.
- Mix together both sauces with sour cream until well blended and then stir in
- 1/2 cup(leaving the other half for topping)
- Parmesan Cheese.
- Pour over pasta and mix in the pancetta, garlic, shrimp and chicken.
- Pour into casserole dish, or individual dishes.
- Top with mozzarella and parmesan cheese.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 405.5, Fat 8.8, SaturatedFat 4, Cholesterol 145.4, Sodium 536.4, Carbohydrate 51, Fiber 6.8, Sugar 3.8, Protein 31
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