Sunday Night Pasta Grand Lux Recipes

BILL'S SUNDAY NIGHT PASTA

Steps:

• First, dice the tomato and sprinkle with the salt.
• Start 2 quarts of salted water to boil, and when it is a rolling boil, add the pasta.
• Cook until desired doneness (about 8 minutes for me) Dice the garlic and put in the bottom of a pasta dish with one tablespoon of olive, while the pasta is cooking.
• Add the hot cooked pasta to the dish, and toss until the the olive oil and garlic coats the pasta.
• Add pepperoini and tomato and toss again.
• Drizzle the rest of the olive oil on top, and add parmesan cheese.

CHEF JOHN'S SUNDAY PASTA SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
• Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
• Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

HEARTY SUNDAY NIGHT PASTA

Steps:

• 1. Set a large pot of salted water to boil for the pasta. Slice onions, mushrooms, and olives. Chop garlic and set aside.
• 2. Heat a large frying pan over medium heat, add oil and butter. When butter bubbles, add onions and a bit of salt to help them soften. Stir well to coat. Reduce heat to medium low. Cover partially and continue to cook, stirring often, for about 20 minutes until onions are caramelized. You can add a bit of sugar to help the process along.
• 3. When water boils, cook pasta 1 minute less than al dente according to box directions. Reserve 1/2 cup or so of pasta water. Drain and keep warm.
• 4. Add garlic to caramelized onions, then mushrooms and fennel seeds. Saute for about two minutes till mushrooms are softened. Add olives, basil, and 1/3 to 1/2 cup reserved pasta water, then add all the cooked pasta to the pot. Stir well, turn up heat, cover and bring quickly to a gentle boil.
• 5. Remove from heat and gently fold in feta cheese taking care not to break up chunks if possible. Taste and adjust salt and pepper.
• 6. Serve with a hearty Burgundy or Cabernet Sauvignon wine and crusty Italian bread.