Pasta Hot Hot Hot Food
PASTA HOT! HOT! HOT!
Pasta with olive oil sauteed with garlic cloves and crushed red pepper topped with Parmesan.
Provided by Kathleen Novo
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 5
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.
- In a small saucepan over low heat place olive oil, garlic and peppers and simmer. Pour olive oil mixture over cooked pasta and serve with Parmesan cheese.
Nutrition Facts : Calories 561 calories, Carbohydrate 84.8 g, Cholesterol 4.4 mg, Fat 16.7 g, Fiber 3.7 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 83.9 mg, Sugar 3.1 g
QUICK PASTA AND HOT LINKS
Easy and suprisingly good. Not sure where the basic recipe idea came from, but it has been a "no time to cook" favorite of my family for a long time. This works well without the ricotta, but better with. The spicy hot links are the key ingredient. We have made this with hot Italian sausage, but the unique "personality" of the dish is altered. It also takes time to cook the the Italian sausage before adding to the sauce. The hot links can be found in the packaged meat section of the grocery store. More info on the hot links can be found on the Hillshire Farm web site (good recipe source). HINT:The hot links can be cubed and frozen in good zip lock bags so they are ready for those "unexpected guests for dinner" situations.
Provided by MTDavids
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pasta per package instructions.
- Meanwhile, cube hot links into 1/4" pieces.
- Place marinara sauce and hot links in a saucepan and bring to a boil.
- Reduce heat, cover and simmer 15 to 20 minutes.
- Add ricotta and mix.
- Simmer another 2 minutes.
- Serve over hot pasta with parmesan on the side.
- Note: We like lots of sausage...you can adjust amount down if desired. Also time does not include dicing sausage. We keep diced sausage on hand.
Nutrition Facts : Calories 878.9, Fat 37.7, SaturatedFat 13.7, Cholesterol 76.4, Sodium 1489.5, Carbohydrate 97.3, Fiber 4, Sugar 9.1, Protein 34.8
HOT PASTA
Very easy fast meal to prepare. Sauce is not thick like spaghetti sauce but meant to be thin and soupy. The more peppers you use, the hotter it is. Serve with garlic bread to soak up the juice with your meal and a nice green salad to round the meal out. Add more or less spice, peppers, onion and garlic to your taste. The more garlic and onion the better. Add sliced spicy Italian links if desired.
Provided by Morti
Categories Penne
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large frying pan.
- Add onion and garlic, cook until done but not brown.
- Add both cans of tomatoes, spices, mushrooms, wine, meat (if using) and peppers to the onion and garlic mixture; simmer while pasta cooks and until peppers are dark green.
- Cook pasta according to instructions; drain well.
- Serve sauce over penne.
Nutrition Facts : Calories 637.7, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 915.7, Carbohydrate 128.5, Fiber 20.2, Sugar 18.5, Protein 16.6
PASTA HOT! HOT! HOT!
Pasta with olive oil sauteed with garlic cloves and crushed red pepper topped with Parmesan.
Provided by Kathleen Novo
Categories Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 5
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.
- In a small saucepan over low heat place olive oil, garlic and peppers and simmer. Pour olive oil mixture over cooked pasta and serve with Parmesan cheese.
Nutrition Facts : Calories 561 calories, Carbohydrate 84.8 g, Cholesterol 4.4 mg, Fat 16.7 g, Fiber 3.7 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 83.9 mg, Sugar 3.1 g
AVOCADO PESTO PASTA
This creamy green avocado pesto is super easy to whip up and it's packed full of flavor!
Provided by Lauren Toyota
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Boil a large pot of salted water. Cook linguine to al dente. While noodles are cooking make the pesto.
- Scoop the flesh of the avocados into a food processor and add basil, nutritional yeast, lemon juice, chives, sea salt, and ground pepper. Run the machine to get the ingredients smooth while drizzling in the olive oil.
- Drain pasta but do not rinse. Toss in the avocado pesto until well combined and all the noodles are well coated. Plate and top each serving with diced tomato and hemp hearts or vegan parmesan.
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- Bring a large pot of salted water to a boil. Cook pasta to al dente (it takes approximately 10 minutes), then drain from the cooking water but do not rinse!
- Meanwhile in a food processor, combine all the ingredients for the walnut pesto, except the olive oil. Once the machine is running and the walnuts and other ingredients start to come together to form a fine meal, drizzle the olive oil through the spout as the food processor is running. You may need to stop and push the pesto back down toward the blade with a spatula, and then start up the machine again. Combine until smooth and set aside.
- Heat a large pan over medium-low heat with 1/2 a tablespoon of olive oil and add the cooked pasta and all the pesto. Stir to coat well and heat through for approximately 3 to 4 minutes. Then add another 1/2 a tablespoon of olive oil and 1 tablespoon of vegan parmesan and continue tossing over the heat until well combined.
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