FETTUCCINE ALLE RIGAGLIE DI POLLO (FETTUCCINE WITH CHICKEN GIBLET RAGù)
This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days.
Provided by Jarrett Wrisley
Categories #WasteLess Dinner Pasta Chicken Poultry Peanut Free Soy Free
Yield Serves 4 as a main course, or 6 as a starter
Number Of Ingredients 14
Steps:
- With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
- Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
- Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
- Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.
QUICK LAMB RAGù
A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies - they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.
Provided by Alison Roman
Categories dinner, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
- Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
- Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
- Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
- Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 7 grams
FETTUCCINE WITH ROMAN RAGU
Make and share this Fettuccine With Roman Ragu recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a dutch oven over medium heat. Add the onion, carrot, celery and cook, stirring with a wooden spoon, until the vegetables are soft, about 8 minutes. Add the beef and prosciutto and season with a bit of salt and pepper. Cook over high heat until meat is browned.
- Add wine and scrape any browned bits from the bottom of the pan. Cook until wine is almost all evaporated. Add the tomatoes with their juices and the beef broth. As soon as the tomatoes start to bubble, reduce heat to a gentle simmer, partially cover the pan, and cook, stirring every 30 minutes or so, for 1 1/2 hours. At the end of cooking the sauce should be a rich reddish color and a medium thick consistency. Taste and adjust seasoning to taste and turn off heat.
- Bring a large pot of water to a boil. Add the fettuccine and 1 tablespoon coarse salt. Cook until al dente. Drain and place pasta in a large bowl. Add half the sauce, 1 tablespoon butter, and a handful of parmesan. Toss until pasta and sauce are well combined. Stir in more sauce if needed. Serve immediately with remaining parmesan on the side.
Nutrition Facts : Calories 946.9, Fat 39.6, SaturatedFat 11.5, Cholesterol 188.1, Sodium 2491.3, Carbohydrate 98.1, Fiber 6.5, Sugar 12.6, Protein 45
FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS
Steps:
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
- Note: This recipe was doubled for filming.
FETTUCCINE WITH QUICK RAGU
Provided by Food Network Kitchen
Time 35m
Yield 4 servings (with leftover ragu)
Number Of Ingredients 12
Steps:
- Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
- Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with Parmesan. Reserve the remaining ragu for another use.
- Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g
Nutrition Facts : Calories 484, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 48 milligrams, Sodium 462 milligrams, Carbohydrate 71 grams, Fiber 5 grams, Protein 25 grams
FETTUCCINE WITH ITALIAN TOMATO SAUCE
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
- Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
- Meanwhile, cook and drain fettuccine as directed on package.
- Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg
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FETTUCCINE WITH WEEKNIGHT LAMB RAGù - SAVORING ITALY
From savoringitaly.com
Reviews 9Servings 6Cuisine ItalianCategory Dinner
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add the anchovies, if using, and cook for a couple of minutes.
- Add lamb and season with salt and pepper. Add the fresh tomato. Break up the meat with a wooden spoon and stir. Cook for about 8 minutes and then add the crush tomatoesUsing a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
- Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can 3/4 with water. Give the can a swirl to gather up any leftover tomato sauce and add that to the sauce. Check the sauce and see if it needs more salt and pepper. Let the sauce simmer for about 1 1/2-2 hours. Add more water (1/4 cup at a time)if it seems to be getting too thick.
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- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
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