Fettuccine With Tomato And Lovage Sauce Food

FETTUCCINE WITH ITALIAN TOMATO SAUCE

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.

FETTUCCINE PASTA WITH TOMATOES AND GARLIC

Steps:

• Cook pasta according to package directions. Drain and return to pan.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; cook and stir 1 to 2 minutes or until fragrant. Add undrained tomatoes; bring to a boil. Reduce heat to medium; simmer 5 to 7 minutes or until sauce thickens slightly.
• Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.

FETTUCCINE WITH TOMATO AND LOVAGE SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and cook for 8 to 12 minutes, until done.
• Heat the oil in a medium-large frying pan over medium heat. Add the onions, and stir to coat in the oil. Cook, stirring occasionally, for 2 minutes. Add the mushrooms and garlic. Cook, stirring occasionally, for 3 minutes. Add the tomatoes and cook for 5 minutes, or until the tomatoes have collapsed. Stir in the lovage, and cook for 2 more minutes. Season with salt and pepper.
• Drain the pasta, and add it to the frying pan with a little of the pasta cooking liquid. Toss to coat, and cook for 1 or 2 minutes.

FETTUCCINE WITH CREAMY TOMATO SAUSAGE SAUCE

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.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

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.

FETTUCCINE WITH AVOCADO TOMATO SAUCE

Steps:

• Place a large pot of water on to boil.
• Heat the 1 tablespoon of olive oil in a large skillet, over medium heat. Add the onion, garlic and chili pepper; cook until softened, about 5 minutes. Add the tomatoes, salt & pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.
• Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large pot of slightly salted water, cook the noodles until just tender, about 8-10 minutes. Drain well and transfer to a warmed serving bowl.
• Add the tomato sauce, avocados, 3 tablespoons olive oil (optional) and lime juice. Toss to mix well, and serve immediately.

FETTUCCINE WITH TOMATO CREAM SAUCE

Steps:

• 1.
• Cover tomatoes in a large bowl with boiling water and allow to stand about 10 minutes, then drain.
• 2.
• Place tomatoes, garlic, cream cheese, and oregano in a food processor and blend until you have a smooth mixture.
• 3.
• Melt butter in a saucepan over medium heat, then stir in cream cheese mixture and sour cream.
• Allow to cook about 10 minutes stirring often until your have a smooth sauce.
• 4.
• Toss fettuccine with olive oil and cheese mixture.
• Season with salt and pepper to taste.

FETTUCCINE WITH TOMATO AND CHICKEN LIVER SAUCE

Steps:

• To prepare the sauce: Drop the dried porcini into the hot stock, and let it rehydrate for 30 minutes or longer. Before you start cooking, lift the soaked mushrooms from the stock and squeeze them dry-saving all the liquid, of course. Cut the mushrooms in bite-sized pieces, about 1/2 inch. Let the stock sit so any sediment settles to the bottom of the container.
• Pour 1/3 cup olive oil in the skillet, and set it over medium-high heat. Stir in the onion and garlic, and salt lightly. Cook the onion for a couple of minutes, until it's wilting and sizzling.
• Clear a space in the pan, and drop in the prosciutto strips. Toss these in the hot spot to caramelize for a minute, then stir them in with the onion.
• Clear another hot spot for the chopped chicken livers; salt the pieces lightly, stir for a minute until they start to sizzle, then mix with everything else.
• Introduce the porcini the same way: cook them for a minute in a hot spot, then stir in with other ingredients.
• Pour in the wine, bring it to a boil, and let it bubble for a minute or so. Pour in the mushroom-soaking stock (but not the sediment in the container). Bring to a boil, and let cook rapidly to reduce slightly, about 2 minutes.
• Pour the crushed tomatoes and their juices into the pan, and stir. Rinse the tomato container with a cup or so of "slosh" water, and stir in. Season lightly with salt.
• Bring the sauce to a boil, then adjust the heat to keep it perking gently. Stir in another 2 tablespoons of olive oil; cook the sauce uncovered for about 20 minutes, to thicken it and develop the flavors.
• As the sauce cooks, start heating a large pot of water for the fettuccine, if you will be serving it right away. You will need about 8 quarts of water with 2 tablespoons of coarse salt for this big batch of fresh fettuccine.
• When the sauce is almost reduced to the consistency you like, start cooking the pasta. (If you will be cooking the pasta later, turn off the heat and let sauce cool; it will thicken as it sits.)
• Have the pasta water at a full rolling boil. Just before adding the fettuccine, shake each small nest of noodles in a colander or sieve to remove excess flour.
• Drop in the fettuccine nests at the same time; keep stirring and lifting with tongs to loosen the nests and separate the strands. Cover the pot, and bring the water back to the boil over high heat; stir once or twice to keep the fettuccine from sticking. (At this point, bring your sauce to a simmer if it has been turned off.)
• When the water's at a rolling boil again, stir and cook the fettuccine for about 2 minutes, or until the strands are cooked al dente. Lift out the noodles in big bunches, using tongs and a spider, and lower them into the sauce; work quickly, so the noodles don't overcook.
• Toss the fettuccine continuously in the simmering sauce until they're all coated. If the sauce is too thick, loosen it with spoonfuls of hot pasta-cooking water; if the sauce is soupy, cook rapidly over high heat for a few moments to thicken.
• Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil.
• Serve right away-from the skillet, or a large warm serving bowl if you prefer-passing more cheese at the table.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add shallots and garlic and saute until beginning to soften, about 3 minutes.
• Add sausages and saute 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 is combined with pasta, adding reserved liquid in 1/4 cupfuls if mixture is dry.
• Season with salt and pepper.
• Transfer to bowl.
• Sprinkle with cheese.
• Serve.