PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
PAPA'S PASTA SAUCE (GREAT ON SPAGHETTI, ZITI, OH YEAH RIGATONI!)
This is my dad's sauce. It tastes like Marinara with a pizazz. I love it. I only eat this and homemade marinara. Other than that, I don't like tomato sauce.
Provided by MissMia
Categories < 4 Hours
Time 1h40m
Yield 2 1/2 quarts
Number Of Ingredients 12
Steps:
- Sauteed garlic in olive oil until golden brown, add onion and cook until translucent.
- Add remaining ingredients and cook until it cooks down about an inch. About two hours.
- My dad would add italian sausage and spare ribs and cook it for a couple hours. I like it without meat.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 411.9, Fat 29.9, SaturatedFat 4.2, Sodium 2343.4, Carbohydrate 35.4, Fiber 8.4, Sugar 19.9, Protein 7.1
MY FAVORITE PASTA SAUCE
Make and share this My Favorite Pasta Sauce recipe from Food.com.
Provided by AngelicFantasia
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine whipping cream and chicken broth in a sauce pan and bring to a boil.
- Reduce heat and simmer for 25 minutes or until thickened and reduced to 2 cups.
- Remove from heat.
- Add Parmesean cheese, peas, and bacon.
- Stir until cheese melts.
- Toss with favorite pasta.
- I use regular spaghetti pasta.
Nutrition Facts : Calories 720.9, Fat 67.3, SaturatedFat 37, Cholesterol 208.2, Sodium 1132.6, Carbohydrate 9.9, Fiber 1.5, Sugar 2.6, Protein 20.3
PAPA'S FAVORITE PASTA SAUCE
Growing up, Sunday meant "Pasta" in our home. But believe it or not, Papa never cared too much for the traditional italian "gravy" made with beef or pork. He developed this recipe and loved the lightness of this chicken sauce. So while my friends were having spagetti and meatballs; we were having shells and chicken! You get the benefits of two delicious meals in one; tender juicy chicken and peppers AND pasta sauce in one!
Provided by Gingerbee
Categories Sauces
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Wash, cut up pieces of chicken; pat dry with paper towel.
- Season with 1 tsp.
- salt; set aside.
- In a large saucepan, heat oil and saute onions and garlic.
- Add chicken pieces skin-side down and brown lightly.
- Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes.
- Cover and simmer over low- medium heat on the stovetop for 1-1/2 hour.
- Note: Usually, tomato puree suggests adding a can of water.
- In this recipe, the water comes from the cooking peppers and chicken which dilutes the puree without additional liquid.
- However, if sauce becomes too thick during cooking, add 1/2 can of water (or wine) a little at a time until its consistency is to your liking.
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