Taglierini Alla Campagnola Recipes

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

Steps:

• Melt butter in a large skillet over medium heat.
• Add bacon and fry until crisp.
• Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes.
• Stir in wine and cook until liquid evaporates.
• Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through.
• Spoon over cooked pasta and sprinkle with minced parsley.
• Serve, passing additional parmesan cheese.

Steps:

• Char peppers over gas flame or in broiler, turning until blackened on all sides.
• Place in paper bag and let stand 10 minutes to steam.
• Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips.
• Heat oil in large skillet over medium heat.
• Add sausage and cook until brown, turning frequently, about 6 minutes.
• Transfer sausage to plate using slotted spoon.
• Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.
• Add to sausage, using slotted spoon.
• Pour off all but a thin film of pan drippings.
• Add garlic and stir 2 minutes.
• Add wine and broth and bring to boil, scraping up any browned bits.
• Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes.
• Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce.
• Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.

Steps:

• Cook sausage in a large frying pan, until well browned. Drain fat.
• Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
• Add peas and cream and cook for 1 1/2 minutes more.
• Fill a large saucepan 2/3 full with salted water. Bring to a boil.
• Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
• Place a single serving of pasta on a plate, and top with as much sauce as you like!
• Serve immediately.
• Grated Parmigiano cheese may be added at table, if desired.

Steps:

• Make dough:
• Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.
• Roll out dough:
• Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
• Cut pasta:
• Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.
• Attach ribbon-pasta cutters to pasta machine and attach handle to 1/8-inch-wide cutter. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough. Cover taglierini with plastic wrap until ready to use.

Steps:

• Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
• Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
• Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
• Drain chicken and set aside.
• Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
• Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
• Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
• Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
• Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
• Stir in chopped parsley, then add drained angel hair pasta and toss.
• Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.

Steps:

• Remove sausage from the casing and break into chunks.
• -Cook sausage in olive oil over medium heat until browned slightly.
• -Add onion and peppers sauté until softened.
• -Add garlic and cook for 1 minute.
• -Add wine and allow to simmer for 3 minutes.
• -Add tomatoes and red pepper; season with salt and pepper.
• -Bring to a boil over high heat, stirring constantly.
• -Reduce heat to medium-low and simmer until thickened.
• -Stir in pasta, Romano, and basil and simmer for 3 minutes.
• -Portion onto plates and top with the crumbled goat cheese.