Ziti With Prosciutto And Tomato Sauce From Cuisine Rapide Recipes

BAKED ZITI

Steps:

• Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
• Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
• Cook pasta until it's nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
• Once tomato sauce is done, stir in reserved pasta water.
• Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
• Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
• Let cool slightly before eating with a big green leafy salad.

PENNE WITH TOMATO PROSCIUTTO SAUCE

Steps:

• Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
• Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
• While pasta cooks, reheat sauce over medium heat.
• Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

BAKED ZITI WITH SPECIAL TOMATO SAUCE

Steps:

• QUICK TOMATO SAUCE:
• Make this first; heat oil in a medium saucepan over medium-high heat.
• Cook the sausages until begining to brown, about 3 minutes.
• Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
• Add the tomatoes, thyme and jelly or preserves and bring to a boil.
• Lower the heat and simmer, covered, for 10 minutes.
• Remove and sicard the sprig of thyme.
• Stir in the seasoning and season with pepper, to taste.
• Use now or store covered in the refrigerator for up to 3 dayse or freeze up to 2 months. The yield is 5 cups.
• ZITI:.
• Preheat oven to 400ºF.
• Cook the ziti according to pkg directions.
• Drain.
• Toss the cooked pasta with the sauce, cubed mozzarella, half of the Parmesan cheese, black pepper and red pepper flakes.
• Transfer the pasta to an oiled 9x13" baking dish.
• Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan.
• Bake until lightly browned and hot, about 30 minutes.
• Serve at once.

ZITI WITH PROSCIUTTO AND TOMATO SAUCE

Steps:

• Bring 4 quarts of water to a boil for cooking the ziti and vegetables.
• Cut the tomatoes in 1/2-inch cubes. There should be about 3 cups.
• Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portion of the asparagus on the bias into 1-inch pieces. There should be about 4 cups of asparagus, including the tips.
• Stack the prosciutto slices and cut them in 1/4-inch-wide strips. There should be about 1 1/4 cups.
• Drop the asparagus pieces into the boiling water and cook 3 minutes. Scoop out the asparagus and set aside. Allow the water to continue to boil.
• To the boiling water add salt and the ziti. When the water returns to a boil cook the ziti to the desired degree of doneness, about 12 minutes or longer. Scoop out and reserve Y cup of the cooking liquid. Set aside.
• Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto, stirring. Add the tomatoes, salt and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Drain the ziti, add it to the prosciutto mixture and stir. Add the asparagus pieces and the basil. Add the reserved Y cup of cooking liquid. Stir to blend and sprinkle with cheese. Toss and serve.

PASTA WITH PROSCIUTTO AND WHOLE GARLIC

Steps:

• Bring a large pot of water to a boil.
• Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
• Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
• Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

PROSCIUTTO TOMATO SAUCE

Steps:

• In large pot over medium heat, soften garlic and onion in olive oil until onion is translucent. Add prosciutto and cook five minutes. Use hands or fork to break up tomatoes and add; if using canned, also add juice. Simmer uncovered 30 minutes.
• Add basil, parsley, wine and pepper flakes, season with salt and pepper, and simmer one hour. Remove sauce from heat. Whisk in butter.

BEST ZITI EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

BAKED ZITI III

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
• Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
• Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

ZITI WITH PROSCIUTTO AND TOMATO SAUCE (FROM CUISINE RAPIDE)

Steps:

• 1. Bring 4 quarts water to a boil for cooking the ziti and vegetables. 2. Cut the tomatoes into 1/2-inch cubes. There should be about 2 1/2 cups. 3. Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portions of the asparagus diagonally into 1-inch pieces. There should be about 4 cups of asparagus including the tips. 4. Stack the prosciutto slices and cut them into 1/4-inch-wide strips. There should be about 1 1/4 cups. 5. Drop the asparagus pieces into the boiling water and cook 2 minutes. Scoop out the asparagus. Let the water continue to boil. 6. Add the salt and ziti. When the water returns to a boil, cook the ziti to the desired degree of doneness, about 12 minutes or longer. Drain the zit, reserving 1/2 cup cooking liquid. 7. Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto. Add the tomatoes, salt, and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Add the ziti and stir. Add the asparagus pieces, basil and reserved 1/2 cup cooking liquid. Stir to blend and sprinkle with the cheese. Toss and serve.