Pasta Of The Grape Harvest Recipes

Steps:

• Chop grapes in a food processor.
• Pour into a large pan with the wine, spices, zest and salt and pepper.
• Bring to a boil and cook, uncovered, for 20 minutes or until reduced by 1/2 stirring often.
• Strain & Set aside.
• Cook pasta as directed on package until al dente and drain.
• Toss the hot pasta with the grape sauce.
• Plate into individual servings and top (if desired) with a dollop of ricotta and a sprinkling of nuts.

Steps:

• Set a large pot of water to boil. In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes. Transfer sausage to a paper towel. Add oil to skillet; return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes. Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high. Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Divide pasta among 4 bowls; sprinkle each with Parmesan and parsley before serving.

Steps:

• Heat oven to 400ºF.
• Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
• Bake 20 min. or until heated through.