CHRISTMAS PASTA
We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
CHRISTMAS DAY FETTUCCINE
Steps:
- Soak the sun-dried tomatoes in warm water until soft. Boil the water and add fettuccine. Place chicken in a flat baking dish and cover with white wine until the breasts are covered. Bake at 350 degrees for approximately 30 minutes or until done. Once chicken is done strain the wine and season the chicken with Cajun seasoning spice, oregano, 1 tablespoon of the garlic and pepper. Cover until pasta dish is finished. Toast the pine nuts in a frying pan with a teaspoon of the garlic and olive oil until browned. In the same pan begin to saute, in additional olive oil and 2 teaspoons of garlic, the thinly sliced green and red peppers, as well as the chopped eggplant, until soft and moist. Put into a bowl for later. In the same frying pan mix the pesto sauce with the green peas and chopped cilantro while adding some additional olive oil, margarine, the remaining garlic and curry to taste. Let sit for a while on extremely low heat and simmer for 3 minutes. Add the reserved pine nuts, peppers, and eggplant into your green sauce. Once your pasta is cooked and strained, toss into the hot saucepan over low heat while adding in the sun-dried tomatoes. Place in a serving dish and slice the chicken over the top.
CHRISTMAS PASTA
We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
CHRISTMAS EVE CONFETTI PASTA
This easy Christmas dinner has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread - and always gets raves! - Ellen Fiore, Ridgewood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,
Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 176mg cholesterol, Sodium 331mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
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