EMERIL'S ROASTED GARLIC PASTA SAUCE
Make and share this Emeril's Roasted Garlic Pasta Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Sauces
Time 1h30m
Yield 1 1/2 quarts sauce
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
- Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
- Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.
- Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves and stir to combine.
- Continue to simmer for 30-45 mnutes longer until the flavors have come together.
- Serve over your choice of pasta.
Nutrition Facts : Calories 594.7, Fat 29, SaturatedFat 4, Sodium 4081.4, Carbohydrate 81.6, Fiber 14.3, Sugar 37.4, Protein 15.5
ORCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.
ROASTED GARLIC PASTA SAUCE
Provided by Food Network
Time 1h30m
Yield 1 1/2 quarts sauce
Number Of Ingredients 12
Steps:
- In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.
- Serve over pasta of choice.
PASTA PRIMAVERA
Provided by Emeril Lagasse
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.
- While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
- Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.
FRESH PASTA
Provided by Emeril Lagasse
Categories main-dish
Yield 1 pound of pasta, 4 servings
Number Of Ingredients 5
Steps:
- Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.
EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE
This is a fantastic thing to do with leftover pot roast, even the roast cooked in the crockpot. Since my DH doesn't like eating leftovers, I find his a good way to disguise them. This looks like a long recipe but it is not hard to make. And it is delicious to eat!
Provided by Lorraine of AZ
Categories Roast Beef
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
- Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
- Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
- Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
- To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.
Nutrition Facts : Calories 1272.7, Fat 58.6, SaturatedFat 23.6, Cholesterol 254.5, Sodium 1710.6, Carbohydrate 114.9, Fiber 8.3, Sugar 11.8, Protein 63
EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE
I got this recipe through a recipe exchange with a friend and it is very good! It does have quiet a few steps and ingredients but it is definitely worth it.
Provided by sofie-a-toast
Categories Creole
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
- Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
- Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.
EMERIL LAGASSE SUPER STUFFED SHELLS
If it's from Emeril, it's got to be good! AND, not very complicated. The recipe calls for 1 teaspoon or Emeril's Essence but the program won't recognize it. So either purchase the Essence or use this recipe #14372. The directions may seem alot but just read them all first, and you'll see how easy this recipe really is. Just be sure to put shells on to cook 1st.
Provided by Nana Lee
Categories Pasta Shells
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
- Bring a medium pot of water to a boil.
- Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together.
- Drain and rinse under cold running water. Drain.
- While pasta is cooking, prepare the following:.
- In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.
- Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes.
- Add the ground veal and cook, stirring, until cooked and browned.
- Add the squeezed spinach and cook, stirring, for 3 minutes.
- Remove from the heat and season with salt and pepper.
- In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese.
- Add the spinach mixture, the extra-virgin olive oil, 1 tsp Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly.
- Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell.
- Place the filled shells in the prepared dish.
- If using ground beef, brown in fry pan, drain and add to pasta sauce of your choice.
- Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.
- Bake, uncovered, until bubbly, about 20 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 948.4, Fat 61.4, SaturatedFat 27.1, Cholesterol 234.5, Sodium 2765.6, Carbohydrate 44, Fiber 4.2, Sugar 5.7, Protein 55.1
ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE
This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.
Provided by Chef Remy 186273
Categories One Dish Meal
Time 25m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente.
- Drain pasta and return to the pot.
- Cover to keep warm.
- If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
- If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
- In a large saute pan, heat the oil over medium-high heat.
- Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
- Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
- Add the cream.
- Increase the heat to high, and bring to a boil.
- Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
- Remove from the heat and divide equaly among serving bowls or plates.
- Sprinkle each serving with chives and serve immediately.
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