Creamy Pasta Rags Recipes
CREAMY PASTA RAGS
This skillet meal was born out of necessity on a busy weeknight. I pulled together a package of turkey sausage links, lasagna noodles and a bag of frozen peas and went to work. -Amy Freeze, Avon Park, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook broken noodles according to package directions for al dente. Drain; rinse with water and drain again. Toss with oil to coat. , In a large skillet, cook sausage with onion over medium-high until no longer pink, 5-7 minutes, breaking up sausage into 3/4-in. pieces. Add garlic; cook and stir 1 minute., Stir in peas, pepper and cream; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Stir in 1/2 cup cheese. Stir in noodles., Serve immediately. If desired, serve with additional cheese.
Nutrition Facts : Calories 386 calories, Fat 17g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 486mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
PASTA WITH CREAMY SPINACH MUSHROOM RAGú
Steps:
- Bring a large pot of salted water to a boil.
- Heat the olive oil in a large heavy pot over high heat. Cook the mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a medium heatproof bowl.
- Reduce the heat to medium and add the butter, onion, garlic and serrano and cook, stirring often, until the onions are translucent and softened, about 6 minutes. Add the spinach and 1/4 cup water, cover and cook until the spinach is wilted, about 5 minutes. Return the mushrooms to pot.
- Meanwhile, boil the pasta, stirring occasionally, until just under al dente, about 2 minutes less than the package directs.
- Reserve 3/4 cup of the pasta cooking liquid and drain the pasta. Transfer the pasta and reserved cooking liquid to the pot with the spinach and mushrooms and add the crema. Bring to a boil and reduce to a simmer over medium heat, tossing the pasta constantly, until the pasta has fully cooked through and has absorbed some of the liquid, about 3 minutes. The sauce should be thick and creamy and will continue to thicken as it sits.
- Remove the pot from the heat. Add the 1 cup basil, 1/2 cup Parmesan and 1/4 teaspoon pepper and toss to combine. Taste and season with more salt, if needed.
- Divide the pasta among bowls and top with more Parmesan and basil leaves.
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