Fettuccini Tomato Rustica I 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.

FETTUCCINI TOMATO RUSTICA II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
• In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

FETTUCCINI TOMATO RUSTICA II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
• In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

FETTUCCINI TOMATO RUSTICA II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
• In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

RUSTIC PASTA SAUCE

Steps:

• On a lined cookie sheet, spread onions, zucchini, pepper and mushrooms.
• Sprinkle with olive oil, salt and pepper.
• Roast uncovered at a 425°F oven for 45 minutes.
• Meanwhile bring a 28 oz can of tomatoes to a boil then simmer with the garlic.
• Combine with roasted vegetables and herbs.
• After adding the vegetables and the herbs to the tomatoes simmer another 30 minutes.
• Serve with freshly cooked penne or pasta of your choice.
• Sprinkle with shaved parmesan cheese and freshly crushed pepper.