Blushing Angel Hair Pasta Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, place tomatoes in a food processor; cover and process until pureed. Set aside., Sprinkle chicken with pepper. In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm., Stir the spreadable cheese and pureed tomatoes into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-4 minutes or until slightly thickened. Stir in lemon juice and remaining oil. Return chicken to pan; heat through. Drain pasta and serve with chicken mixture.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil. Cook the pasta until still slightly crunchy and undercooked, about 2 minutes. Drain and set aside.
• Wipe out the pot, add the oil and heat over medium-high heat. Add the sausage, onions and garlic and cook, flipping the sausage and stirring occasionally, until the sausage is browned and the onions are soft and starting to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the crushed tomatoes, 1/2 cup water, 2 teaspoons salt and a few grinds of pepper and bring to a boil. Reduce to a simmer, cover and cook until the sauce starts to thicken and the sausage is cooked through, about 25 minutes. Remove the sausage from the pan and set aside. Add the pasta to the pan and stir to coat.
• Meanwhile, coat a 9-inch nonstick springform pan with cooking spray. Roll out 1 puff pastry sheet to a 13-inch square. Transfer it to the prepared pan, pressing it into the bottom and up the sides and allowing the excess pastry to hang over the rim. Spread half of the pasta mixture in the pan. Arrange the sausage on top of the pasta around the rim of the pan to create a ring. Evenly spread the spinach in the middle of the sausage ring. Top with the mozzarella, then the rest of the pasta mixture. Place the second pastry sheet on top of the pasta and pinch the edges of both the bottom and top pastry together to seal, then trim the edges. Cut a slit in the center of the puff pastry to allow the steam to escape.
• Bake until the pastry is browned and puffed on top, about 1 hour and 30 minutes. Let cool for 30 minutes before serving. Remove the pan and cut into wedges.

Steps:

• Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
• Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
• Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
• Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.

Steps:

• Bring a large pot of salted water to a boil.
• Put the tomatoes in a large bowl. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic is translucent, but not at all browned, 1 to 2 minutes. Stir in the crushed red pepper flakes, then pour the garlic oil over the tomatoes. Add 1 teaspoon salt and toss to coat.
• Cook the pasta according to package directions. Transfer the pasta directly from the boiling water to the bowl with the tomatoes using a pasta fork or tongs. Sprinkle in the Parmesan and some of the basil and toss to coat; let stand 5 minutes so that the sauce absorbs slightly. Top with the remaining basil and a little additional olive oil and serve with additional Parmesan.

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

Steps:

• Prepare pasta according to package directions.
• Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.