LEMON PASTA
This recipe is sponsored by Target. A few years ago, we were in Florida visiting Ryan's parents on his birthday. I asked him what he wanted for dinner and he said, "lemon pasta." I had never made him lemon pasta before, so I wasn't quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it's become a part of our regular rotation.
Provided by Katie Lee Biegel
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
- While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
- Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.
AMATRICIANA SAUCE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
- While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.
SPAGHETTI PIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
- In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
- In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
KAT'S MOM'S SPAGHETTI SAUCE
Even better the next day! I always make a *big* batch in the crockpot - because when my kids hear that I am making it, they come over to snag a jar or two. If pinched for time, substitute 3/4 TSP of garlic powder and 3 TBL dried minced onions for fresh and cook in a large pot on the stove on low heat for 2 hours (stirring occasionally). When available, I prefer to use meatloaf mix instead of hamburger, but you could use frozen meatballs if you prefer. This sauce freezes well and is always worth the effort.
Provided by Kats Mom
Categories Sauces
Time 9h
Yield 1 large pot, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Place sausage in a frying pan with 1/2 cup water.
- Poke a few holes on each side of the sausage with a fork so that grease will run out.
- Simmer on medium heat for 15 minutes, turning several times until sausage is no longer pink in the middle.
- Set aside to cool.
- In a big crockpot add the first eleven ingredients.
- Clean out frying pan and fry hamburger on medium heat until no longer pink.
- Use spatula to break into small pieces.
- Drain grease and add meat to the crockpot.
- Wipe out frying pan again.
- Chop onion and crush garlic cloves.
- Melt butter in frying pan and saute the onion and garlic until translucent - about 10 minutes on medium heat.
- Add to crockpot.
- Remove casings from cooled sausage and crumble sausage into the crockpot.
- Stir sauce, cover and cook about 8 hours on low.
- About 15 minutes before serving stir in the grated cheese.
- Serve over pasta.
- We like to sprinkle on more cheese and red pepper flakes and serve with a fresh salad and garlic bread.
Nutrition Facts : Calories 488.5, Fat 26.4, SaturatedFat 10.3, Cholesterol 95.1, Sodium 1781.6, Carbohydrate 32.2, Fiber 5.2, Sugar 24.1, Protein 33
SPAGHETTI WITH CANNED CLAMS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
- Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
- Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.
HOMEMADE MARINARA SAUCE
Steps:
- In a large skillet, combine the oil, onion, garlic and red pepper over medium heat. Cook, stirring, 3 to 4 minutes. Add the tomatoes, basil, bay leaf, salt and pepper. Bring to a low simmer and then reduce heat to low. Cover and cook about 15 minutes, stirring occasionally. Discard the bay leaf.
KATIE'S SPAGHETTI SAUCE
This is the way I have always made my sauce It makes plenty..I freeze the sauce in freezer gallon bags...so that we always have it on hand.
Provided by katie in the UP
Categories Sauces
Time 6h45m
Yield 1 large pot of sauce!, 112 serving(s)
Number Of Ingredients 11
Steps:
- In a large kettle, brown beef with veggies. Add the tomato paste.and continue browning.
- Add the rest of the ingredients and top off with approx 8 cups of water.
- Simmer for 4 to 6 hours. Never put the lid on tight -- it will make your sauce watery!
- Stir frequently.have plenty of crusty Italian bread on hand for dipping (taste testing)!
Nutrition Facts : Calories 31.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 7.5, Sodium 105.2, Carbohydrate 3.4, Fiber 0.7, Sugar 2.1, Protein 3.3
SPAGHETTI SAUCE
This recipe comes from mom. She's one of the best cooks I know and this recipe stands on its own. Very easy to make. Can be made vegetarian by omitting the meat and sauteeing vegetables in olive oil.
Provided by JfsKnight
Categories Spaghetti
Time 3h10m
Yield 3 quarts, 6-9 serving(s)
Number Of Ingredients 17
Steps:
- Add first 5 ingredients to a 4 quart saucepan.
- Brown meat on medium heat and then drain the grease. If you omit the meat, saute the vegetables in 2 tbsp olive oil on medium heat.
- Use paper towel to wipe off any excess grease.
- Add the rest of the ingredients, cover, and simmer on low heat for three hours, stirring every 15 minutes.
Nutrition Facts : Calories 368.8, Fat 13.8, SaturatedFat 5.4, Cholesterol 55.1, Sodium 2367.6, Carbohydrate 44.1, Fiber 9.6, Sugar 25.7, Protein 23.4
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