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.
PENNE ALLA NAPOLITANA
A light, vege-ful pasta and sauce dish. Adapted from "The Essential Mediterranean Cookbook" published by Borders.
Provided by Da Huz
Categories Vegetable
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Fry onion and garlic for 2 minutes in the olive oil. Add the carrot and celery and fry another 2 minutes.
- Add the tomatoes (with juice) and tomato paste. Simmer 1 hour.
- Cook pasta according to directions. Drain.
- Serve with sauce poured over the pasta. Garnish with basil and parmesan.
Nutrition Facts : Calories 375.8, Fat 7.7, SaturatedFat 1.6, Cholesterol 3.7, Sodium 134.7, Carbohydrate 70.7, Fiber 11.2, Sugar 6.2, Protein 9.3
RAGU ALLA NAPOLETANA
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine-nut and raisin mixture on one side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.
- Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes and reserved juice to pan, and bring to a simmer. Cook until sauce is very thick, about 2 hours.
- Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 535 milligrams, Sugar 9 grams, TransFat 0 grams
PENNE ALLA NAPOLITANA
Make and share this Penne Alla Napolitana recipe from Food.com.
Provided by Timothy H.
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drop penne into kettle of boiling water, return to boil and boil gently for 8 - 10 minutes or until al dente. Drain, toss with 1 tablespoons olive oil, return to pan and keep warm.
- Sauté garlic slowly in 3 tablespoons olive oil in skillet until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring, until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired.
Nutrition Facts : Calories 352, Fat 24.5, SaturatedFat 6.5, Cholesterol 22.1, Sodium 1215.4, Carbohydrate 24.9, Fiber 4.8, Sugar 5.6, Protein 11.3
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
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