PEASANT PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.
JAMES BEARD'S PLEASANT PASTA
Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious. Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding). Drain the pasta and return to the pot with a button of butter. Add peas, prosciutto and cream and toss to coat. Season well with salt, pepper and grated Parmesan. Toss some more. Serve and swoon.
Provided by Alex Witchel
Categories easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside.
- Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.
Nutrition Facts : @context http, Calories 896, UnsaturatedFat 13 grams, Carbohydrate 97 grams, Fat 37 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 1871 milligrams, Sugar 8 grams, TransFat 0 grams
PEASANT PASTA ( FIT FOR A KING)
This simple pasta dish is very cheap to make, Just a few ingredients and a good olive oil turn this into a meal to relish. I cook the bones from a chicken carcass to make a stock, chicken stock cubes work well if you don't want to make your own stock. Pasta shells are prefered in this dish as they catch the chick peas and the final result is like having a shell with an oyster inside. Kids seem to go for this version of pasta that I cooked many times while in Italy. Serve topped with Parmesan cheese and drizzled with olive oil.
Provided by Brian Holley
Categories Pasta Shells
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the stock in a pot with the chickpeas, garlic, herbs and chicken pieces.
- Bring liquid to the boil, add pasta.
- Cook till pasta is done.
- Serve with grated parmesan cheese and drizzle with good olive oil.
PEASANT PASTA
Make and share this Peasant Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot, brown/crumble sausage; drain sausage in colander.
- Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
- Bring to a bubble and cook for 5 minutes.
- Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
- Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
- Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
- Top with the remaining sauce and serve with grated cheese, crusty bread and wine.
Nutrition Facts : Calories 548, Fat 21.8, SaturatedFat 10.8, Cholesterol 74.8, Sodium 1106.6, Carbohydrate 60.6, Fiber 5.3, Sugar 9.3, Protein 28.8
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