PASTA NAPOLITANA
This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 25
Steps:
- In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.
Nutrition Facts : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.
NEAPOLITAN PASTA WITH SWORDFISH
The lusty foods and intense wines of southern Italy provide inspiration to spare for cooks and connoisseurs. San Marzano tomatoes, fresh mozzarella, succulent olives, tender pastas and fragrant olive oils, alone or combined, spell sheer enjoyment. The roots of red-sauce Italian, ever popular in the United States, are in the south - in Campania and Naples (its capital city) as well as in Puglia and Basilicata. This recipe is a riff on the traditional pasta alla puttanesca, with tomato, capers, olives and garlic, but without the anchovies. The recipe goes bigger on the fish front, with chunks of seared swordfish to bolster the mixture with meaty, briny notes.
Provided by Florence Fabricant
Categories main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
- Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
- Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA NEAPOLITAN
This has always been a hit with my guests and is one of my favourite pasta dishes. Although its advisable to make the chicken sauce at the last minute, you can make the tomato sauce in advance, refrigerate & reheat. The chicken sauce tastes as good made with half & half but it takes longer to thicken. The dish can be made with any pasta - it doesn't have to be green - only if you want the tri-colour (neapolitan) presentation.
Provided by CountryLady
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
- Add garlic& saute for another minute.
- Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
- Adjust seasoning, if necessary and remove the bay leaf.
- PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
- Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
- Meanwhile, pour the cream into a small, heavy pan over a low heat.
- Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
- Combine the cream with the chicken mixture and season.
- Set aside& keep warm.
- PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
- Drain well.
- ASSEMBLY: Turn noodles onto individual plates.
- Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
- Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
- Sprinkle with basil leaves.
Nutrition Facts : Calories 986, Fat 65.4, SaturatedFat 27.4, Cholesterol 189.9, Sodium 776.1, Carbohydrate 63, Fiber 11.4, Sugar 6.9, Protein 40.4
PASTA NEOPOLITAN
Steps:
- Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
- In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
- Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve.
- Serve with fresh grated Romano and sliced black olives.
NEAPOLITAN SAUCE
You might just stop buying store-bought marinara sauce, especially because homemade Neapolitan sauce is so simple to make! I personally find sweet basil is sweet enough to not need any additional sweetener. Serve on top of pasta or use as a sauce for pizza or lasagna.
Provided by thedailygourmet
Categories Marinara Pasta Sauce
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
- Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
- Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
- Stir in fresh basil and remove from the heat. Serve immediately.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 9.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 302.4 mg, Sugar 6 g
PASTA AND LENTILS (PASTA E LENTICCHIE)
This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.
Provided by Ali Slagle
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
- Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.
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