PASTA WITH BACON, ONIONS AND MUSHROOMS
Quick and easy weeknight dinner, all in one pan and on the table in 30 minutes.
Provided by Kelly | the hungry bluebird (adapted from Martha Stewart)
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. In the meantime, heat olive oil in large skillet over medium heat and cook bacon until golden brown and most of the fat has rendered, about 8 minutes. Add the onions, sprinkle lightly with salt, and cook and stir for another 8 minutes, until tender.
- Push bacon/onion mixture to the side, increase heat to medium-high and add the mushrooms to the pan. Cook without stirring until they start to sizzle and brown, releasing their liquid, about 5 minutes. Lower heat, sprinkle with salt and then stir to combine with bacon and onions and cook another 3 minutes or so.
- Cook pasta in boiling salted water until al dente, about 10 minutes. Transfer pasta to skillet, reserving pasta cooking water. Reduce heat to low and slowly stir in 1 cup of pasta water. Cook and stir, scraping up any browned bits, until sauce is silky and pasta is evenly coated, 2-3 minutes.
- Turn off heat and stir in chopped parsley and half the Parmesan cheese. Season to taste with salt and pepper. Serve in pan, or transfer to large bowl, and top with remaining cheese. Enjoy.
Nutrition Facts : Carbohydrate 71 g, Protein 24 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 498 mg, Fiber 4 g, Sugar 5 g, Calories 565 kcal, UnsaturatedFat 12 g, ServingSize 1 serving
FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
- Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
- Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.
FUSILLI WITH GARLICKY BROCCOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
- Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
- Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.
CHESTNUT MUSHROOM, FENNEL & BACON FUSILLI
Store cupboard ingredients, spices and seasonal veg make this recipe the tastiest way to get 3 of your 5 a day
Provided by Chelsie Collins
Categories Dinner, Main course, Pasta, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Bring a large saucepan of salted water to the boil. Heat 1 tbsp oil in a large pan over a medium heat and fry the fennel and onion for 15 mins, or until softened. Add the garlic and chilli, and cook for 1 min, then add the tomato purée and stir for 1 min more. Toss in the bacon and fry for 5-6 mins.
- Meanwhile, cook the pasta according to pack instructions. Add the mushrooms to the frying pan, stir and cover for 8 mins, or until the mushrooms are soft.
- Drain the pasta, adding a ladle of the cooking water to the sauce. Tip in the pasta and stir to coat. Add the rest of the oil and scatter over the parsley and Parmesan.
Nutrition Facts : Calories 746 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2 milligram of sodium
FUSILLI WITH MUSHROOMS, LEEK AND BACON
Make and share this Fusilli With Mushrooms, Leek and Bacon recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, saute the sliced mushrooms in the olive oil and butter over high heat for 5 minutes.
- Add the leek, bacon and red pepper. Cook over medium heat for 5 minutes.
- Add the stock and simmer for 2 minutes. Add salt and pepper to taste.
- In a large pot, cook the fusili in plenty of boiling, salted water until al dente.
- Drain the pasta and toss with the sauce. Add the thyme and parsley and toss gently. Transfer to a serving platter, sprinkle with cheese and serve immediately.
Nutrition Facts : Calories 624.4, Fat 29.3, SaturatedFat 11.2, Cholesterol 48, Sodium 431.1, Carbohydrate 69.6, Fiber 4, Sugar 3.7, Protein 19.8
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