FETTUCCINE WITH KALE AND TOMATO-OLIVE-CREAM SAUCE
Tomatoes, fresh garlic, black olives (juice and all), spices, black pepper, Italian cheeses, and olive oil combine with fettuccine pasta and lacinato kale plus cream and butter for a gourmet meal that requires no added salt.
Provided by noaddedsaltguy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Put tomatoes in a bowl. Add 1/4 cup olive oil, Asiago-Romano cheese mix, black olive and juice, pepper, garlic, oregano, parsley, and basil. Stir and let marinate for 30 minutes.
- After 30 minutes, transfer juice from the marinating tomatoes to a saucepan over medium heat.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil, about 5 minutes. Cook fettuccine at a boil for 3 minutes. Add 1/4 cup olive oil and kale. Continue cooking until pasta is tender yet firm to the bite, about 5 minutes more. Reserve 1/2 cup cooking water. Drain pasta and keep warm.
- Add reserved pasta cooking water to the saucepan with the tomato marinade. Continue cooking to thicken and reduce the sauce. Add butter to the sauce and allow to melt, about 1 minute. Add cream and continue cooking until sauce is thickened as desired.
- Transfer cooked pasta to a large serving bowl. Add tomatoes and top with cream sauce.
Nutrition Facts : Calories 814.6 calories, Carbohydrate 64 g, Cholesterol 59.3 mg, Fat 58.7 g, Fiber 5.2 g, Protein 13.3 g, SaturatedFat 17.3 g, Sodium 228 mg, Sugar 2.6 g
KILLER KALE PASTA
"I'm a huge kale fan. The texture and body it adds to this dish is spot-on."
Provided by Guy Fieri
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
- Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
- Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.
CREAMY SHRIMP AND KALE WITH PASTA
A blend of shredded cheddar and Parmesan brings some cheesy to this Creamy Shrimp and Kale with Pasta dish.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 2 min. Stir in tomatoes; simmer 4 min., stirring occasionally. Add kale; cook and stir 2 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.
- Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until cheddar cheese is melted.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 130 mg, Sodium 710 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 4 g, Protein 20 g
FETTUCCINE WITH CREAMY TOMATO SAUSAGE SAUCE
Yes, I know there are other tomato sausage pasta recipes here, but this one is a bit different and by far my favourite! The semi sundried tomatoes and sage add a lot of flavour; any pasta can be used. This is based on a recipe from "Super Food Ideas" - we love it at my house, hope you do too!
Provided by currybunny
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in frying pan, cook sausages for 8-10 minutes or until cooked through.
- Remove from pan and chop roughly, cover to keep warm.
- Return pan to medium heat and add garlic, crushed and sundried tomatoes, white wine and cream and bring to the boil.
- Reduce heat to low and simmer, uncovered for 10 minutes or until sauce thickens slightly.
- Meanwhile, cook pasta according to package directions, drain.
- Stir cooked sausage, spring onions and sage through sauce, season to taste.
- Divide pasta among serving bowls and spoon over sauce.
Nutrition Facts : Calories 1102, Fat 67.4, SaturatedFat 29.2, Cholesterol 254.8, Sodium 1306.8, Carbohydrate 88.8, Fiber 6.6, Sugar 10.2, Protein 34.7
FETTUCCINE WITH ITALIAN TOMATO SAUCE
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
- Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
- Meanwhile, cook and drain fettuccine as directed on package.
- Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
KALE-SAUCE PASTA
This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene's in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.
Provided by Tejal Rao
Categories weekday, weeknight, noodles, pastas, main course
Time 20m
Yield 2 servings as a main course or 4 as a side
Number Of Ingredients 7
Steps:
- Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
- When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don't drain the pot; you'll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
- Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.
Nutrition Facts : @context http, Calories 944, UnsaturatedFat 28 grams, Carbohydrate 108 grams, Fat 42 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 962 milligrams, Sugar 9 grams
FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE
From Epicurious.com A Salad, some crusty bread and wine are all that's needed with this hearty pasta dish.
Provided by Dona England
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
- Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.
Nutrition Facts : Calories 590, Fat 30.7, SaturatedFat 14.4, Cholesterol 132.3, Sodium 884.7, Carbohydrate 54.6, Fiber 4, Sugar 6.3, Protein 25.8
FETTUCCINE WITH KALE AND TOMATO-OLIVE-CREAM SAUCE
Tomatoes, fresh garlic, black olives (juice and all), spices, black pepper, Italian cheeses, and olive oil combine with fettuccine pasta and lacinato kale plus cream and butter for a gourmet meal that requires no added salt.
Provided by noaddedsaltguy
Categories Italian Recipes
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Put tomatoes in a bowl. Add 1/4 cup olive oil, Asiago-Romano cheese mix, black olive and juice, pepper, garlic, oregano, parsley, and basil. Stir and let marinate for 30 minutes.
- After 30 minutes, transfer juice from the marinating tomatoes to a saucepan over medium heat.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil, about 5 minutes. Cook fettuccine at a boil for 3 minutes. Add 1/4 cup olive oil and kale. Continue cooking until pasta is tender yet firm to the bite, about 5 minutes more. Reserve 1/2 cup cooking water. Drain pasta and keep warm.
- Add reserved pasta cooking water to the saucepan with the tomato marinade. Continue cooking to thicken and reduce the sauce. Add butter to the sauce and allow to melt, about 1 minute. Add cream and continue cooking until sauce is thickened as desired.
- Transfer cooked pasta to a large serving bowl. Add tomatoes and top with cream sauce.
Nutrition Facts : Calories 814.6 calories, Carbohydrate 64 g, Cholesterol 59.3 mg, Fat 58.7 g, Fiber 5.2 g, Protein 13.3 g, SaturatedFat 17.3 g, Sodium 228 mg, Sugar 2.6 g
FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE
Provided by Kathleen Hulsy
Categories Milk/Cream Pasta Tomato Sausage Winter Bon Appétit Maine
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
- Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.
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