GOOD FENNELS PASTA
I make this one to watch with Good Fellas. Shave the garlic nice and thin, like Pauly, but don't use a razor blade like he does in the movie. A sharp knife is fine.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente.
- While water comes to boil and pasta cooks, make the sauce. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate. Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown ¿ reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.
- Drain the pasta very well and add to the sauce. Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine. Transfer pasta to a large shallow platter and cover with the pasta with basil leaves. Serve with extra cheese and pass crusty bread at the table to mop up the plates.
FRIED EGG, RED PEPPER, GARLIC, AND HERB TOPPING FOR PASTA
Provided by Food Network
Number Of Ingredients 9
Steps:
- While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for 2 to 3 minutes without turning, or until the eggs are just done (the yolks must remain runny). Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes.
- You must time this dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with the Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the contents of the egg pan, including the oil, butter, and garlic, onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately. Pass the additional Parmigiano-Reggiano at the table.
- Suggested drink: Giuseppe Franca Nozze D'Oro, Tasca D'Almerita, 1994.
ROASTED RED BELL PEPPER PASTA
In Los Angeles, my cousin made variations of this every single night and it is the best combination of flavors for a pasta that I have ever had! Everyone I have made it for has begged me to make it again and again... but always use SHREDDED parmesan! (Great with French Bread)
Provided by CheSara
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil on medium to high heat in large skillet or wok.
- Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style).
- Meanwhile, slice roasted red bell peppers as desired.
- Add the peppers to onions and mushrooms and continue to saute for another 5 minutes.
- Cook pasta and drain.
- Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).
PASTA SALAD WITH OLIVES, ROASTED FENNEL AND ONIONS
Make and share this Pasta Salad With Olives, Roasted Fennel and Onions recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
- Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
- Set aside the fennel and onion.
- In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
- Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
- Season to taste with salt and pepper.
- Dice the onion, fennel and tomatoes and add to the cooled pasta.
- Add the olives, herbs, and dressing and toss.
- Cover and refrigerate for 1 hour before serving.
- To serve, sprinkle with Romano cheese and crushed red chili peppers.
Nutrition Facts : Calories 466.2, Fat 16.6, SaturatedFat 2.3, Sodium 188.1, Carbohydrate 68, Fiber 4.6, Sugar 7.4, Protein 11.1
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
PASTA WITH ROASTED RED PEPPER SAUCE
The roasted red peppers in this dish really add a special "something" to the tomato sauce. Growing up, we had pasta with tomato sauce at LEAST once a week. This recipe really adds another depth of flavor to a very familiar dish
Provided by Kozmic Blues
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
- For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium high heat.
- Add the garlic and shallots and saute for 2-3 minutes.
- Next add the roasted red pepper puree and saute for another 2 minutes more.
- Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
- Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
- Stir in half of the chopped parsley.
- Cover sauce and simmer until pasta is ready.
- Drain pasta, toss with the sauce, and pour into a serving dish.
- Top with remaining chopped parsley and Pecorino Romano cheese, and serve.
Nutrition Facts : Calories 387.7, Fat 3.9, SaturatedFat 0.6, Sodium 1327.8, Carbohydrate 70.2, Fiber 5.3, Sugar 6.6, Protein 11.9
CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Provided by Kendra Vaculin
Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
- Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
- Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
- Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
PASTA WITH SARDINES, ROASTED RED PEPPERS AND GARLIC
Make and share this Pasta With Sardines, Roasted Red Peppers and Garlic recipe from Food.com.
Provided by Cheshie
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil, add 1 tbsp olive oil. Once boiling add pasta and cook to desired doneness.
- In a medium sized skillet melt the butter on medium heat. Once melted add chicken stock.
- Slice roasted red pepper into strips and chop the clove of garlic.
- Add horseradish to the pan and mix. Let the liquid reduce slightly and add remaining ingredients. Simmer the sauce until reduced a little more.
- Once pasta has cooked, drain and add a little olive oil so as not to stick.
- Add pasta to the sauce, take off the heat and mix to coat.
- Enjoy.
More about "pasta with garlic fennel and roasted red pepper food"
VELVETY GARLIC & ROASTED RED PEPPER PASTA - A SAUCY …
From asaucykitchen.com
4.6/5 (31)Category Recipes By DietCuisine Gluten FreeTotal Time 20 mins
- Warm olive oil in a large sauce pan or skillet. Add the garlic and sauté for one minute. Stir in oregano and tomato paste and cook another minute. Stir the chopped red peppers.
- Transfer the sauce to a blender and process for a minute or two until you have a smooth, creamy texture.
ROASTED RED PEPPER PASTA - THIS HEALTHY TABLE
From thishealthytable.com
PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 30 minsCategory Main DishCalories 125 per serving
ROASTED FENNEL PASTA RECIPE - CHEESY, GARLICKY FENNEL PASTA
From food52.com
PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER
From recipenet.org
ASTRAY RECIPES: PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER
From astray.com
QUICK AND EASY ROASTED RED PEPPER PASTA - FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED RED PEPPER PESTO PASTA RECIPE - FIND ALL RECIPE
From findallrecipe.com
ROASTED FENNEL PASTA WITH RICOTTA - CROSSROADS COMMUNITY FARM
From crossroadscommunityfarm.com
CREAMY ROASTED RED PEPPER AND ITALIAN SAUSAGE PASTA
From closetcooking.com
ROASTED RED PEPPER PESTO PASTA - FIND ALL RECIPE
From findallrecipe.com
SAUCE - ROASTED TOMATO AND PEPPER PASTA SAUCE RECIPE
From findallrecipe.com
RECIPES ALL – VALENTE PASTA
From valentepasta.com
SAUSAGE AND ROASTED RED PEPPER PIZZA RECIPE - UNCATEGORIZED
From findallrecipe.com
CHICKEN ROASTED RED PEPPER ARTICHOKE PASTA RECIPE - MAIN COURSE
From findallrecipe.com
ROASTED FENNEL + GARLIC PASTA — FORK & PATH | BOSTON FOOD …
From forkandpath.com
COOKING LIGHT ROASTED RED PEPPER DIP RECIPE - BIG KIDS RECIPES
From findallrecipe.com
ROASTED RED PEPPER PASTA: QUICK & EASY! | LAURA FUENTES
From laurafuentes.com
MAINDISH - ROASTED RED PEPPER AND ARTICHOKE TAPENADE RECIPE
From findallrecipe.com
PAPPARDELLE PASTA WITH ROASTED RED PEPPER SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
ROASTED CHICKEN TO YUMMY PASTA: HERE'S ALL YOU CAN ADD TO YOUR ...
From indiatvnews.com
EASY ROASTED RED PEPPER PASTA - FIND ALL RECIPE
From findallrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love