Pasta Roma Food

PASTA ROMA

Pasta Roma image

Originally from Martha Stewart's Great Food Fast. I make this for a hungry group - it always amazes! So easy and tastes like gourmet! Enjoy!

Provided by ecoddington

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb linguine
1 lb hot Italian sausage, casings removed
6 garlic cloves, thinly sliced
4 bell peppers, yellow or red thinly sliced
4 tablespoons butter
salt and pepper, for seasoning

Steps:

Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
Transfer to pot. Season with salt and pepper. Toss; add more pasta water as desired. Serve.

Nutrition Facts : Calories 630.5, Fat 29.6, SaturatedFat 12.3, Cholesterol 63.5, Sodium 974.5, Carbohydrate 64.7, Fiber 3.9, Sugar 3.9, Protein 25.3

OLIVE GARDEN PASTA ROMA SOUP

Olive Garden Pasta Roma Soup image

There is an Olive Garden right next to my office and I love to get this soup and some breadsticks to go for lunch! Now I can make it on the weekends when it is cold outside! This soup is easy to make satisfying and delicious. :You could leave out the bacon and chicken broth for non meat-eaters.

Provided by Little Bee

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

32 ounces garbanzo beans, drained
6 slices cooked bacon, chopped
1/3 cup olive oil
3/4 cup onion, diced
1 cup celery, diced
1/4 teaspoon garlic, minced
1 cup carrot, julienned
1 1/2 cups canned tomatoes, drained and diced
1 quart chicken broth
1/2 teaspoon black pepper
1/8 teaspoon rosemary, ground
2 tablespoons fresh parsley, chopped
1/2 cup minature bow tie pasta, cooked ale dente

Steps:

Directions:.
Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.

Nutrition Facts : Calories 597.2, Fat 27.5, SaturatedFat 4.9, Cholesterol 17.2, Sodium 1876.7, Carbohydrate 66.3, Fiber 13, Sugar 6.2, Protein 22.9

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