4 servings
Ingredients:
1 (9-ounce) package Fettuccine
1 pound plum tomatoes, chopped
3/4 cup shredded mozzarella cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.
PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese.
Showing posts with label red pepper flakes. Show all posts
Showing posts with label red pepper flakes. Show all posts
Hazelnut Pesto
Ingredients:
basil,
extra virgin olive oil,
garlic,
hazelnuts,
red pepper flakes
Makes 1 cup
Ingredients:
2 cups fresh basil leaves, washed, dried and lightly packed
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra-virgin olive oil
Salt to taste
PLACE the basil, garlic, red pepper flakes, and hazelnuts in a food processor and pulse 3 times to start the chopping process. Turn the machine on and drizzle in the olive oil in a thin stream. Season with salt.
Ingredients:
2 cups fresh basil leaves, washed, dried and lightly packed
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra-virgin olive oil
Salt to taste
PLACE the basil, garlic, red pepper flakes, and hazelnuts in a food processor and pulse 3 times to start the chopping process. Turn the machine on and drizzle in the olive oil in a thin stream. Season with salt.
Pasta with Pesto and Beans
Ingredients:
cannellini beans,
parmesan cheese,
pesto,
red pepper flakes,
rotini,
sun-dried tomatoes
4 servings
Ingredients:
7-ounce package Pesto (see RECIPE LIST)
8 ounces rotini pasta, prepared according to package directions
15-ounce can cannellini beans, rinsed and drained
1/3 cup chopped, drained oil-packed sun-dried tomatoes
1/8 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese
COOK pesto, beans and tomatoes in medium saucepan. Cook over medium-low heat. Add pasta, red pepper flakes and cheese; stir well to combine.
Ingredients:
7-ounce package Pesto (see RECIPE LIST)
8 ounces rotini pasta, prepared according to package directions
15-ounce can cannellini beans, rinsed and drained
1/3 cup chopped, drained oil-packed sun-dried tomatoes
1/8 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese
COOK pesto, beans and tomatoes in medium saucepan. Cook over medium-low heat. Add pasta, red pepper flakes and cheese; stir well to combine.
Rigatoni with Spicy Tomato-Cheese Sauce
Ingredients:
basil,
cheddar cheese,
chicken broth,
flour,
milk,
parmesan cheese,
red pepper flakes,
rigatoni pasta,
tomatoes
Serves 4
Ingredients:
3 tablespoons olive oil
3 tablespoons all purpose flour
3/4 cup milk
1/2 cup chicken broth
1 14 1/2-ounce can tomatoes, drained, diced
1 teaspoon dried red pepper flakes
1/2 teaspoon pepper
1 teaspoon dried basil, crumbled
2 cups shredded sharp cheddar
1 cup freshly grated Parmesan
Salt to taste
1 pound rigatoni pasta, cooked according to package directions
Additional freshly grated Parmesan
HEAT oil in heavy large skillet over medium-low heat. Add flour; stir and saute for 1 minute. Gradually stir in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and basil and simmer 5 minutes, stirring occasionally.
Reduce heat to low. Add cheddar and 1 cup Parmesan and stir until well blended. Season with salt to taste. Pour sauce over rigatoni. Toss thoroughly.
Serve, passing additional Parmesan cheese separately.
Ingredients:
3 tablespoons olive oil
3 tablespoons all purpose flour
3/4 cup milk
1/2 cup chicken broth
1 14 1/2-ounce can tomatoes, drained, diced
1 teaspoon dried red pepper flakes
1/2 teaspoon pepper
1 teaspoon dried basil, crumbled
2 cups shredded sharp cheddar
1 cup freshly grated Parmesan
Salt to taste
1 pound rigatoni pasta, cooked according to package directions
Additional freshly grated Parmesan
HEAT oil in heavy large skillet over medium-low heat. Add flour; stir and saute for 1 minute. Gradually stir in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and basil and simmer 5 minutes, stirring occasionally.
Reduce heat to low. Add cheddar and 1 cup Parmesan and stir until well blended. Season with salt to taste. Pour sauce over rigatoni. Toss thoroughly.
Serve, passing additional Parmesan cheese separately.
Sunny Sweet Lasagna
Ingredients:
butter,
chicken broth,
lasagna,
leeks,
orange juice,
red pepper flakes,
spinach,
sweet potato,
thyme,
walnuts
4 servings
Ingredients:
1/2 cup chopped walnuts, divided
1 tablespoon butter
1 cup finely chopped leeks
2 cups cooked, mashed sweet potato
6 tablespoons undiluted orange juice concentrate, divided use
1 1/4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper, to taste
8 lasagna noodles, cooked according to package directions
1 cup finely shredded spinach or Swiss chard
1/8 teaspoon red pepper flakes
COOK walnuts in large, dry skillet over medium-high heat until lightly toasted, about 1 to 2 minutes; remove to bowl and set aside. In same skillet, melt butter. Sauté leeks until softened, about 2 to 3 minutes, stirring occasionally. Reduce heat to medium and add sweet potato, 1/4 cup of the orange juice, 1/4 cup of the chicken broth, 6 tablespoona of the walnuts, thyme and salt and pepper. Set aside; keep warm. Cut each cooked noodle into 3 equal-size rectangles; cover and set aside.
COMBINE remaining chicken broth in small saucepan, , remaining orange juice, spinach and pepper flakes. Bring to a boil; reduce heat and simmer gently 2 to 3 minutes. To assemble ravioli, place 3 noodle rectangles onto each dinner plate; top with sweet potato mixture, about 3 tablespoons per noodle. Cover with remaining noodles. Spoon spinach mixture over noodles and sprinkle with remaining walnuts.
Ingredients:
1/2 cup chopped walnuts, divided
1 tablespoon butter
1 cup finely chopped leeks
2 cups cooked, mashed sweet potato
6 tablespoons undiluted orange juice concentrate, divided use
1 1/4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper, to taste
8 lasagna noodles, cooked according to package directions
1 cup finely shredded spinach or Swiss chard
1/8 teaspoon red pepper flakes
COOK walnuts in large, dry skillet over medium-high heat until lightly toasted, about 1 to 2 minutes; remove to bowl and set aside. In same skillet, melt butter. Sauté leeks until softened, about 2 to 3 minutes, stirring occasionally. Reduce heat to medium and add sweet potato, 1/4 cup of the orange juice, 1/4 cup of the chicken broth, 6 tablespoona of the walnuts, thyme and salt and pepper. Set aside; keep warm. Cut each cooked noodle into 3 equal-size rectangles; cover and set aside.
COMBINE remaining chicken broth in small saucepan, , remaining orange juice, spinach and pepper flakes. Bring to a boil; reduce heat and simmer gently 2 to 3 minutes. To assemble ravioli, place 3 noodle rectangles onto each dinner plate; top with sweet potato mixture, about 3 tablespoons per noodle. Cover with remaining noodles. Spoon spinach mixture over noodles and sprinkle with remaining walnuts.
Penne Pasta with Lemon Infused Vegetables and Ricotta Salata
Ingredients:
fennel,
garlic,
lemon zest,
parsley,
penne,
red pepper,
red pepper flakes,
ricotta,
shiitakes,
thyme
6 servings
Ingredients:
1 pound penne pasta
2 tablespoons salt
4 to 6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1 to 2 teaspoons red pepper flakes
1 pound Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup parsley, coarsely chopped
1 pound ricotta salata cheese
COOK the broccoli and fennel by boiling for 3 to 4 minutes in salted water, drain and
reserve.
COOK pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8 to 10 minutes. Drain and reserve some of the cooking liquid.
SAUTE the garlic, lemon zest, and the red pepper flakes in the olive oil for 3 to 4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender. Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid. Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley.
Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor;
it is available in most Italian grocery stores. This is a vegetarian dish with large pieces
of Shiitake mushrooms that help give this dish a hearty, meaty flavor.
Ingredients:
1 pound penne pasta
2 tablespoons salt
4 to 6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1 to 2 teaspoons red pepper flakes
1 pound Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup parsley, coarsely chopped
1 pound ricotta salata cheese
COOK the broccoli and fennel by boiling for 3 to 4 minutes in salted water, drain and
reserve.
COOK pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8 to 10 minutes. Drain and reserve some of the cooking liquid.
SAUTE the garlic, lemon zest, and the red pepper flakes in the olive oil for 3 to 4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender. Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid. Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley.
Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor;
it is available in most Italian grocery stores. This is a vegetarian dish with large pieces
of Shiitake mushrooms that help give this dish a hearty, meaty flavor.
Pasta al Forno
Ingredients:
carrot,
celery stalks,
chopped tomatoes,
fontina cheese,
garlic,
ground beef,
mozzarella,
onion,
parmesan cheese,
parsley,
red pepper flakes,
rigstoni
Ingredients:
Sauce:
4 tablespoons of olive oil
4 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
salt & pepper
red pepper flakes
1/4 cup fresh chopped parsley
2 14 ounce cans chopped tomatoes
Pasta:
1 pound rigatoni or ziti pasta
12 ounces mozzarella or fontina cheese, diced
3 ounces Parmesan, freshly grated
COOK the vegetables in oil until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley and simmer for 30 minutes until thickened.
COOK the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400F. oven until bubbly. Serve immediately.
Sauce:
4 tablespoons of olive oil
4 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
salt & pepper
red pepper flakes
1/4 cup fresh chopped parsley
2 14 ounce cans chopped tomatoes
Pasta:
1 pound rigatoni or ziti pasta
12 ounces mozzarella or fontina cheese, diced
3 ounces Parmesan, freshly grated
COOK the vegetables in oil until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley and simmer for 30 minutes until thickened.
COOK the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400F. oven until bubbly. Serve immediately.
Linguine with Clams and Porcini Mushrooms
Ingredients:
clam juice,
clams,
diced tomatoes,
garlic,
linguine,
mushrooms,
parsley,
red pepper flakes
6 Servings
Ingredients:
1 ounce dried porcini mushrooms
1 ounce dried porcini mushrooms
1/4 cup olive oil
10 cloves garlic, minced
1 teaspoon dried red pepper flakes
36 fresh clams, cleaned
2 cups dry white wine
4 tomatoes, cubed
3 of 8 ounce jars clam juice
1 1/2 cups chopped fresh parsley
16 ounce package linguine pasta
SOAK mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
HEAT oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
COOK linguine, and cook for 8 to 10 minutes or until al dente; drain. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
TIP: Serve with Italian bread, green salad a good bottle of wine.
Spaghetti with Cheesy Pink Sauce
Ingredients:
baby spinach,
basil,
extra virgin olive oil,
heavy cream,
parmigiano cheese,
red pepper flakes,
spaghetti,
tomato pulp
10 minutes to prepare
15 minutes to cook
5 servings
Ingredients
3 tablespoons extra virgin olive oil
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon crushed red pepper flakes
2 cups Basilico Sauce (tomato pulp and fresh basil leaves)
3/4 teaspoon salt
1/2 cup heavy cream (may substitute with 1/2 cup half and half)
1 box Spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese
HEAT olive oil in a large skillet. Add spinach and red pepper flakes. Saute until tender.
ADD Tomato & Basil Sauce, salt and cream. Simmer 2 minutes over medium heat.
COOK Spaghetti according to package directions. Drain Spaghetti reserving 1-2 cups of cooking water.
ADD Spaghetti to skillet and toss with sauce mixture. Add cooking to thin sauce if desired. Sprinkle with Parmigiano cheese and serve
15 minutes to cook
5 servings
Ingredients
3 tablespoons extra virgin olive oil
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon crushed red pepper flakes
2 cups Basilico Sauce (tomato pulp and fresh basil leaves)
3/4 teaspoon salt
1/2 cup heavy cream (may substitute with 1/2 cup half and half)
1 box Spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese
HEAT olive oil in a large skillet. Add spinach and red pepper flakes. Saute until tender.
ADD Tomato & Basil Sauce, salt and cream. Simmer 2 minutes over medium heat.
COOK Spaghetti according to package directions. Drain Spaghetti reserving 1-2 cups of cooking water.
ADD Spaghetti to skillet and toss with sauce mixture. Add cooking to thin sauce if desired. Sprinkle with Parmigiano cheese and serve
Cheese Ravioli with Pepper Topping
Ingredients:
cheese ravioli,
chicken broth,
green bell pepper,
onion,
red bell pepper,
red pepper flakes,
yellow bell pepper
6 servings
15 Minutes to prepare
20 Minutes to cook
Ingredients
1 pound cheese ravioli
3 tps olive oil
1 small diced onion
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
COOK ravioli for 8 to 10 minutes, and drain.
HEAT olive oil in large skillet and saute onion and bell peppers until tender.
ADD the broth, season with pepper flakes, and simmer 5 minutes. Pour pepper mixture over ravioli.
15 Minutes to prepare
20 Minutes to cook
Ingredients
1 pound cheese ravioli
3 tps olive oil
1 small diced onion
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
COOK ravioli for 8 to 10 minutes, and drain.
HEAT olive oil in large skillet and saute onion and bell peppers until tender.
ADD the broth, season with pepper flakes, and simmer 5 minutes. Pour pepper mixture over ravioli.
Subscribe to:
Posts (Atom)