Peasant Pasta Fit For A King Food

PEASANT PASTA

Peasant Pasta image

Provided by Rachael Ray : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Steps:

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

PEASANT PASTA ( FIT FOR A KING)

Peasant Pasta ( Fit for a King) image

This simple pasta dish is very cheap to make, Just a few ingredients and a good olive oil turn this into a meal to relish. I cook the bones from a chicken carcass to make a stock, chicken stock cubes work well if you don't want to make your own stock. Pasta shells are prefered in this dish as they catch the chick peas and the final result is like having a shell with an oyster inside. Kids seem to go for this version of pasta that I cooked many times while in Italy. Serve topped with Parmesan cheese and drizzled with olive oil.

Provided by Brian Holley

Categories Pasta Shells

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 skinless chicken breast, and cut into 1-inch cubes
1 liter chicken stock
14 ounces chickpeas, precooked
2 garlic cloves, chopped
1 teaspoon dried herbs
pasta (your choice)
parmesan cheese
olive oil

Steps:

Put the stock in a pot with the chickpeas, garlic, herbs and chicken pieces.
Bring liquid to the boil, add pasta.
Cook till pasta is done.
Serve with grated parmesan cheese and drizzle with good olive oil.

PEASANT PASTA

Peasant Pasta image

Make and share this Peasant Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb sweet Italian sausage
1 (28 ounce) can crushed tomatoes
1/2 cup frozen peas
1/2 cup heavy cream (or half-and-half)
1/2 lb penne rigate, cooked until al dente

Steps:

In a large pot, brown/crumble sausage; drain sausage in colander.
Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
Bring to a bubble and cook for 5 minutes.
Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
Top with the remaining sauce and serve with grated cheese, crusty bread and wine.

Nutrition Facts : Calories 548, Fat 21.8, SaturatedFat 10.8, Cholesterol 74.8, Sodium 1106.6, Carbohydrate 60.6, Fiber 5.3, Sugar 9.3, Protein 28.8

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