Peasant Pasta Fit For A King Recipes

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.

Steps:

• In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

Steps:

• In a large pot, brown/crumble sausage; drain sausage in colander.
• Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
• Bring to a bubble and cook for 5 minutes.
• Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
• Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
• Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
• Top with the remaining sauce and serve with grated cheese, crusty bread and wine.

Steps:

• Put the stock in a pot with the chickpeas, garlic, herbs and chicken pieces.
• Bring liquid to the boil, add pasta.
• Cook till pasta is done.
• Serve with grated parmesan cheese and drizzle with good olive oil.