POP-STA PASTA BAR WITH THREE SAUCES
Two pounds of pasta, and red, white and green sauces, in under 30 -- this menu ROCKS!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente.
- In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup evoo. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining evoo, stir to combine.
- Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions -- just keep an eye on the hat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.
- In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste.
- Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.
- Serve the three pastas family style or buffet style, immediately.
BUFFET SPAGHETTI
I was making changes to a casserole one day because I had this and didn't have that and turned out a good casserole that everyone liked a lot. I took it to a church potluck and everybody wanted the recipe. It makes a bunch and gets better the next day warmed up. Freezes well too.
Provided by nesbitt929
Categories One Dish Meal
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, garlic and bell pepper in butter.
- Cook meat until brown. Add the pepperoni and drained spaghetti. In small bowl mix the soup, enchilada sauce, water and seasonings together.
- Add to the meat and spaghetti. Mix all together and taste for seasonings, pour into a large casserole dish. Top with grated cheese.Cover with foil and bake 45 minutes in 350°F oven. Remove foil and bake another 10 minutes or until top is browned.
Nutrition Facts : Calories 699.9, Fat 39.4, SaturatedFat 18.2, Cholesterol 120.7, Sodium 1341.8, Carbohydrate 51.5, Fiber 3.4, Sugar 3.6, Protein 33.7
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