Rustic Italian Parmesan Pasta Toss Food

PASTA RUSTICA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
• Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
• Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

RUSTIC ITALIAN PARMESAN PASTA TOSS

Steps:

• Cook pasta as directed on package. Drain; set aside.
• Add tomatoes and zucchini to same pan; cover. Cook on medium-high heat 5 min. or until zucchini is tender.
• Reduce heat to medium; add cream cheese spread, stirring until blended. Add pasta and Parmesan cheese; cook until heated through.

PROSCIUTTO PASTA TOSS

Steps:

• Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

ITALIAN COLORS PASTA TOSS

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place orcchiette pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Place the red bell pepper in a skillet over high heat. Roast 10 minutes turning often, remove and place in paper bag for 15 minutes. Scrap burned skin off, deseed, remove stems and coarsely chop.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, bell pepper and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes and bell pepper. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.

RUSTIC SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
• Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

SUMMER PASTA TOSS II

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• In a large saucepan heat the Italian dressing and olive oil together over medium heat. Add drained spaghetti; toss well to coat. Add chopped tomatoes, chicken or turkey, and grated Parmesan cheese and toss lightly.
• Serve warm.