Jennies Christmas Pasta Food

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CHRISTMAS PASTA



Christmas Pasta image

We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 17

1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
2 tablespoons extra-virgin olive oil
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
4 cloves garlic, crushed
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
Handful chopped flat-leaf parsley
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Steps:

  • Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
  • Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
  • Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

CHRISTMAS PASTA



Christmas Pasta image

We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Steps:

  • Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
  • Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
  • Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

JENNIE'S CHRISTMAS PASTA



Jennie's Christmas Pasta image

This is a delicious recipe and very quick and easy to make. I don't actually eat it on Christmas day (we're traditional turkey people)...but it always reminds me of Christmas time with it's red and green colors. For some reason - making this always cheers up my day! Hope it does the same for you. Enjoy!

Provided by Jennibear

Categories     One Dish Meal

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) box farfalle pasta (I use the bows, but you can use any kind of pasta)
3 cups broccoli florets (cut into bite size pieces)
1 (7 ounce) jar roasted red peppers (cut into bite size pieces)
1 teaspoon Italian spices
8 tablespoons butter (1 stick)
1 tablespoon minced garlic
salt and pepper
1/2 cup parmesan cheese (grated or shredded)

Steps:

  • Prepare pasta according to package directions. (Remember to heavily salt the water!)
  • Meanwhile, melt the butter in a sauce pan and add the garlic, seasonings and roasted red peppers.
  • Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking. Drain.
  • Pour garlic butter sauce over the pasta and broccoli.
  • Stir and top with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 471.6, Fat 19.1, SaturatedFat 11.4, Cholesterol 48, Sodium 702.9, Carbohydrate 60.7, Fiber 2.9, Sugar 1.4, Protein 14.7

CHRISTMAS PASTA



Christmas Pasta image

Make and share this Christmas Pasta recipe from Food.com.

Provided by Smilyn

Categories     Meat

Time 35m

Yield 4 large

Number Of Ingredients 17

2 tablespoons extra virgin olive oil
4 cloves garlic, crushed
1 bay leaf
1/4 lb pancetta, chopped into small bits (Italian cured pork)
1/2 lb hot Italian sausage
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 stalk celery, chopped
1 medium onion, chopped
1 cup dry red wine
1 cup beef stock
2 (32 ounce) cans crushed tomatoes
1/4 teaspoon allspice or 1/4 teaspoon cinnamon
chopped fresh parsley leaves
salt and pepper
2 lbs penne rigate, cooked al dente

Steps:

  • Heat a deep pot over medium high heat.
  • Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute.
  • Add meats and brown.
  • Chop carrot, celery, and onions near stove and add to the pot as you work.
  • Cook veggies with meat for 5 minutes and add wine.
  • Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice (or cinnamon), and season sauce with salt and pepper.
  • Bring sauce to boil, reduce heat to medium low and cook 10 to 15 minutes before serving.
  • Toss pasta with a couple of ladles of sauce to coat, then top with extra.
  • Top pasta with lots of grated romano cheese.

Nutrition Facts : Calories 1341.6, Fat 37.5, SaturatedFat 11.6, Cholesterol 95.4, Sodium 990.9, Carbohydrate 178.2, Fiber 8.1, Sugar 8.3, Protein 56.9

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