PASTA E FAGIOLI AL FORNO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Pasta e Fagioli is a dish I keep revisiting trying to play around with methods for it so I can keep making it new to me. Here, the classic soup turns into a baked pasta dish. Loosen your belts and open wide. Have your blankies ready for a family nap.
- Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.
- Chop pancetta into 1/4-inch dice.
- While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
- While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
- While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
- Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.
PASTA AL FORNO
Steps:
- For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
- For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
- Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
- For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
- For the pasta al forno: Preheat the oven to 350 degrees F.
- Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
- Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.
PEASANT PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.
PASTA AND BEANS: PASTA E FAGIOLI
I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 BIG servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams
PASTA AL FORNO (RACHAEL RAY)
Make and share this Pasta Al Forno (Rachael Ray) recipe from Food.com.
Provided by Irmgard
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil, then salt and cook the pasta to al dente on the chewy side, 7 minutes.
- Once your pasta water comes to a boil to cook the ziti, preheat the oven to 500 degrees F.
- To a medium skillet over medium heat, add the extra virgin olive oil.
- Cook the onions and garlic in the oil 3 to 5 minutes.
- Stir in the tomatoes and bring to a bubble.
- Add the cream and season with the cinnamon, salt and pepper.
- Add the chopped prosciutto to the sauce and stir with the cooked pasta to combine.
- Grease a medium casserole dish.
- Adjust the seasonings and transfer the pasta to the casserole.
- Cover the pasta with parmesan cheese and place in the oven for 10 minutes.
- Serve hot.
Nutrition Facts : Calories 665.7, Fat 22.2, SaturatedFat 9.6, Cholesterol 48.1, Sodium 287, Carbohydrate 96.5, Fiber 6, Sugar 3.9, Protein 20.8
PASTA E FAGIOLI AL FORNO (RACHAEL RAY)
Just saw this on 30 Minute Meals last night. It looks great! Rachael says you can use dried herbs if you don't have fresh.
Provided by hungrykitten
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil; salt it, cook pasta to just shy of al dente.
- Chop pancetta into 1/4 inch dice.
- While pasta cooks, heat a skillet with olive oil over medium to medium high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
- While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
- While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
- Drain pasta and return the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.
Nutrition Facts : Calories 732, Fat 25.8, SaturatedFat 14.6, Cholesterol 80.5, Sodium 779.7, Carbohydrate 84.4, Fiber 6.8, Sugar 3.6, Protein 36.5
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