CARRABBA'S TAGLIARINI PICCHI PACCHIU
Mrs. Jack gave me this recipe from Carrabba's since I had been looking for it and I appreciate her help. I am posting for safekeeping.
Provided by Kathies Kafe
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions.
- Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
- Add remaining ingredients and stir over medium heat another 2 minutes.
- Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.
Nutrition Facts : Calories 245.5, Fat 14.8, SaturatedFat 2.1, Sodium 5.5, Carbohydrate 24.4, Fiber 1.7, Sugar 2.4, Protein 4.5
TAGLIARINI WITH PICCHI PACCHIU SAUCE RECIPE
Provided by therman
Number Of Ingredients 6
Steps:
- To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes. Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well. Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.
TAGLIARINI CASSEROLE
This is my variation of a family classic from the 1950's. Perfect for OAMC as it makes a big batch & freezes well. For OAMC I divide it into 3 8" foil pans, cover tightly with foil, & tape a small baggie with 1 C. shredded cheese to the top & label.
Provided by Chef Cindee
Categories Meat
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
- Drain off fat.
- Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
- Simmer meat mixture on low heat for about 15 minutes.
- Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
- Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
- Cover with foil & bake for 45 minutes at 350 degrees.
- Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.
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