FRIED PASTA
Make and share this Fried Pasta recipe from Food.com.
Provided by teresas
Categories High In...
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Spray 8X8 inch oven proof pan with cooking spray, set aside.
- Cook pasta per package directions until al dente, drain and set aside.
- Meanwhile, on medium high heat melt 1/2 tbs butter and 1/2 tbs of olive oil in a medium sauce pan .
- Add in onion and saute until caramelized about 10 minutes.
- Add in garlic and saute for 30 seconds.
- Sprinkle in the flour and mix well.
- Slowly whisk in half and half mixing well.
- Add in 1-2 tsp of Sciracha hot chili sauce (or as much as you like) mix until thicken.
- Season with salt and pepper and set aside.
- Using a 10 inch cast iron or non stick skillet, melt remaining 1/2 tbs butter and 1/2 tbs olive oil on medium high heat.
- Once melted add in drained pasta and fry, stirring occasionally for about 10-15 mins until brown and pasta becomes crispy.
- Remove from stove and add in the onion mixture, stir well.
- Sprinkle in 1 cup of shredded cheese, mix well and adjust seasoning if needed.
- Pour mixture into your prepared pan.
- Cover and cook for 20 - 25 minutes.
- Remove from oven and sprinkle additional cheese on top.
- Cook uncovered for 5 more minutes or until cheese melts.
- Garnish with chopped parsley.
Nutrition Facts : Calories 449.8, Fat 20, SaturatedFat 10.6, Cholesterol 49.9, Sodium 138, Carbohydrate 49.1, Fiber 2.2, Sugar 2.8, Protein 17.9
FRIED PASTA SHELLS WITH VODKA SAUCE DIP
When you need a crowd-pleasing party platter appetizer, here's what to make. (You're welcome!). We deep-fried pasta shells to create crisp scoops-the perfect vehicles for a creamy and tangy vodka dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dipping sauce: Melt the butter with the olive oil in a large high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the skillet from the heat and stir in the vodka and crushed tomatoes. Return the skillet to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring frequently, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm.
- For the pasta shells: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain in a colander, then spread the shells on a paper towel-lined baking sheet to absorb excess water.
- Add enough canola oil to come about 2 inches up the sides of a Dutch oven or a heavy-bottomed pot. Heat over medium-high heat until the oil reaches a temperature of 375 degrees F on an instant-read thermometer. Fry the pasta shells in batches, about 3 minutes each, using a spider or slotted spoon to rotate the shells halfway through. When golden brown and crisp, remove from the oil and let drain on a rimmed baking sheet fitted with a wire rack.
- Pile the fried shells on a platter and shower with the Parmesan. Serve the warm dipping sauce garnished with additional torn basil on the side.
FRIED PASTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook about a minute less than the recommended cooking time. Drain the pasta and spread it in a single layer on a baking sheet lined with parchment. Let cool and pat completely dry with paper towels.
- Pour about 2 inches of oil into a large Dutch oven and heat over medium heat until a deep-fry thermometer reaches 375 degrees F.
- Fry the pasta in 3 batches (about a cup each batch) until golden brown and crispy, 2 to 3 minutes.
- Meanwhile, to a mini processor or spice grinder, add the basil, thyme, rosemary, oregano, garlic powder, red pepper flakes, black pepper and 1/2 teaspoon salt. Process until finely ground.
- Remove the fried pasta from the oil, drain on paper towels, then sprinkle immediately with some of the seasoning mix. Repeat, working in batches, with the rest of the pasta and seasoning mix.
- Put the fried pasta on a serving platter and sprinkle with the Parmesan. Serve alongside the warm marinara for dipping.
STIR FRIED PASTA WITH VEGGIES
This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!
Provided by JARRELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
- Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
- Toss pasta with vegetables, and serve warm.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g
SAUSAGE PASTA
Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance - brilliant for students (and as a hangover cure)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack
Time 30m
Number Of Ingredients 7
Steps:
- Put a large pan of water on to boil.
- Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
- Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
- Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
- Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
- Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.
Nutrition Facts : Calories 645 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.77 milligram of sodium
DEEP-FRIED MAC & CHEESE SHELLS
I created this deep-fried mac and cheese recipe for my husband. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside. -Shirley Rickis, Lady Lake, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 20 appetizers (2-1/2 cups dipping sauce).
Number Of Ingredients 12
Steps:
- Cook pastas separately according to package directions for al dente; drain. Meanwhile, in a large saucepan, melt butter over low heat. Add Velveeta, cheddar cheese, cream and 1/4 cup Parmesan cheese. Cook and stir over low heat until blended. Remove from heat., In another large saucepan, combine small pasta shells and half of the cheese mixture; set aside. For dipping sauce, stir 1 cup milk into remaining cheese mixture; keep warm., In a shallow bowl, whisk eggs with remaining milk. In another shallow bowl, mix bread crumbs with remaining Parmesan cheese. Place flour in a third shallow bowl. Fill each large shell with scant 1/4 cup pasta mixture. Dip in flour to coat all sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In an electric skillet or a deep fryer, heat oil to 375°. Fry shells, a few at a time, 1-2 minutes on each side or until dark golden brown. Drain on paper towels. Serve with dipping sauce.
Nutrition Facts : Calories 340 calories, Fat 23g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 451mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
FRIED BEEF AND PASTA
This was my mother-in-law's recipe. It makes 6-8 servings. I like shells or bow ties and italian seasoning the best, but you can use any kind of pasta, and any kind of seasoning. This is always a warm our tummy type of recipe. She called it "fried noodles" but I thought this name would confuse readers.
Provided by Joanne M.
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef in a large pan.
- Remove from pan, and drain excess grease from pan.
- Saute pepper and onions.
- Add ground beef back to pan with pepper and onions.
- Stir to blend.
- Add Italian seasoning.
- Add tomatoes and just heat slightly.
- While beef is frying- (step 1) cook pasta according to directions.
- Add cooked pasta to beef and veggies.
- Stir together to mix.
- Add salt and pepper to taste.
- Adjust seasonings.
- Slightly mix two eggs and add pan.
- Turn burner to high setting and stir the eggs quickly in the pasta beef mixture.
- About 1 minute.
- Turn burner to low.
- Add cheese.
- Cover.
- After one minute, turn burner off.
- Check after 2 minutes to see if cheese is melted.
FRIED PASTA CHIPS RECIPE - (3.7/5)
Provided by Jomamma
Number Of Ingredients 3
Steps:
- Cook the pasta according to package directions, but for only half of the cooking time. Drain the pasta. Heat the oil in a frying pan over medium high heat. You need enough oil to cover the pasta, depending on the size of your pan probably around a 1/2 cup. Working in batches, fry the pasta until golden, flip & then fry until both sides are light golden brown. Remove from the pan and immediately season with salt. Repeat the process until all of the pasta is fried.
FRIED GARLIC PASTA
This is for garlic lovers! Tiny pieces of garlic are fried in olive oil and served over pasta, then topped with Parmesan cheese. Don't be scared off by the amount of garlic used, it caramelizes and sweetens as it fries in olive oil. It has become a favorite in my family, including my kids.
Provided by Cindy Peterson Kilday
Categories World Cuisine Recipes European Italian
Time 28m
Yield 6
Number Of Ingredients 4
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 olive oil in a saucepan over medium heat until a piece of garlic dropped into the oil slowly bubbles. Add the garlic, and cook and stir until golden brown, 5 to 7 minutes. Remove garlic from the oil with a slotted spoon and set aside; reserve oil.
- To serve, place the pasta onto individual serving dishes and sprinkle with fried garlic. Drizzle with a little of the frying oil and sprinkle with Parmesan cheese. Reserve remaining garlic-flavored oil for another use.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 48.1 g, Cholesterol 11.7 mg, Fat 13.2 g, Fiber 3.1 g, Protein 14.3 g, SaturatedFat 3.3 g, Sodium 360.5 mg, Sugar 1.6 g
FRIED PASTA SNACK
This recipe calls for spaghetti, but any long, thin noodle will work as well.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 12-inch round
Number Of Ingredients 5
Steps:
- Toss pasta with tomato sauce just to completely coat. Heat a 12-inch cast-iron skillet over medium-low heat. Swirl in olive oil. Add pasta in one layer. Do not move -- leave it to crisp to a golden brown on one side, about 10-15 minutes. Turn onto plate. Top with grated Parmesan and cut into wedges. Serve with carrot slices on the side.
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5/5 (1)Category Side DishAuthor Patty KernCalories 370 per serving
- Cook pasta in salted water to about two minutes less than done. (Still a bit chewy). Pour into a strainer, cool with cold water and drain completely.
- Line a sheet tray with paper towels and pour drained pasta on top and cover with more paper towels to absorb most of the water.
- In a wide heavy bottomed saute pan or wok, heat oil over medium low heat and add pepper flakes and garlic and let cook for 15 or so minutes until garlic is golden brown and soft (keep turning garlic to brown all sides). Remove cooked garlic to your cutting board and dice fine. Set that aside.
- Pour half of the oil into a heat proof small bowl. We will be frying the pasta in two batches and need to reserve half of the oil to do so.
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