Shells And Peas Poor Mans Pasta Sauce Food

PASTA AND PEAS

Steps:

• Start the water for the pasta.
• Meanwhile,heat a little of the oil in a sauce pan.
• Add the onions and cook until golden.
• (DO NOT BURN).
• Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
• Keep warm.
• Drain the cooked pasta and put it in a bowl.
• Add the peas and mix.
• Add the rest of the water, if needed.
• I have also used Great Northern or Pork and beans--all undrained.
• You may add a diced tomato to the onions and peas, if you like.
• add the rest.

POOR MAN'S PASTA FAGIOLI

Steps:

• Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
• Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
• Serve topped with olive oil and Parmesan cheese.

POOR MAN'S EGGS BENEDICT SANS SAUCE

Steps:

• I always keep a container of deviled ham mixed with mayo in the fridge.
• The proportion for the mix are up to your taste.
• I use about 1 heaping tablesoon for each 4.25 oz can of Underwood deviled ham.
• Toast the halves of one sandwich size English muffin, I use Thomas'.
• Spread deviled ham mix to cover each half. Fry 2 eggs to your taste. Soft yolks best for this.
• Put one egg on each English muffin half.
• and ENJOY!.

CHEESE AND SAGE PASTA

Steps:

• 1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• 2. Melt the butter in a saucepan over medium heat. Add the camembert, parmesan, brie and goat cheese, and stir over low heat until the cheese melts.
• 3. Add single cream and sage and stir well. Cook for another 10-15 minutes on a very low heat until the sauce thickens. Season with salt and pepper.
• 4. Add the cheese mixture to the pasta and toss to combine. Enjoy!

PASTA SHELLS WITH PEAS AND HAM

Steps:

• Cook pasta shells according to package directions until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
• Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham in lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until thickened slightly, about 5 minutes.
• Stir the cream sauce into the shells. Add the parmesan and dill and season with salt and pepper to taste.

STUFFED SHELLS WITH PROSCIUTTO AND PEAS

Steps:

• Preheat oven to 350 degrees.
• Make creamy tomato sauce: in a large saucepan, melt butter. Saute onion until tender, about 3 minutes. Stir in tomato sauce, condensed chicken broth, Parmesan cheese, and pepper. Simmer, uncovered, for about 20 minutes, or until sauce is slightly thickened. Add cream; simmer 5 minutes longer, whisking occasionaly. Set aside.
• Meanwhile, cook shells according to package directions until al dente; drain well. Place shells in a single layer on a flat surface until ready to fill.
• Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
• Carefully fill each shell with about 1/4 cup cheese mixture.
• Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
• Bake 30 minutes or unil sauce is bubbly.

30-MINUTE PASTA SAUCE

Steps:

• Heat the oil in a large skillet.
• Add the pepper, fennel and garlic and saute a couple of minutes just until the garlic is golden (not brown!).
• Add the tomatoes with their juice, the herbs and salt.
• Stir to combine, bring to a good simmer, turn the heat to low and let cook, uncovered, for about 20 minutes.
• Mix with cooked pasta and serve.
• Note 1- add as little or much garlic as you like- we like a lot.
• The same with the other ingredients- add the herbs you want in the amounts you want.
• You can saute 1/2 of an onion with the garlic if you like it.
• Note 2- You can substitute fresh herbs, but if you do double the measurement, and add them during the last few minutes of cooking.
• Note 3- add some raw, peeled shrimp to the sauce for the last five minutes for shrimp pasta.

POOR MAN'S STROGANOFF

Steps:

• In a 10-inch skillet with lid, brown hamburger and add garlic salt.
• Poor noodles on top. Do not mix.
• Mix sauce and tomato juice; pour over noodles.
• Cover and simmer until noodles are soft, about 30 minutes.
• After noodles are soft, stir and remove from heat.
• Serve hot.

SHELLS AND PEAS (POOR MAN'S PASTA SAUCE)

Steps:

• Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
• In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
• Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
• Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
• Garnish with additional cheese.
• Enjoy!