Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

http://shine.yahoo.com/shine-food/baked-pasta-youll-season-long-222500255.html

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1/4 cup vodka (optional)

 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands

1/2 teaspoon dried oregano

1/2 cup heavy cream

1 pound rigatoni

10 ounces baby spinach

12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated

 1/4 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

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Ginger Chicken Stir-Fry with Sesame Noodles

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http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/ginger-chicken-stir-fry-with-sesame-noodles

Ginger Chicken Stir-Fry with Sesame Noodles

Ingredients

Salt

1 pound spaghetti

3 tablespoons vegetable oil (eyeball it)

3/4 pound chicken cutlets, cut into thin strips

1 small head or 1/2 large head Napa cabbage, shredded (about 4 cups)

1 bunch scallions, chopped into 2-inch pieces

Shiitake mushrooms, stemmed and thinly sliced (a couple of generous handfuls)

6 cloves garlic, finely chopped

1 2 inch piece fresh ginger, peeled and grated

1 teaspoon coarse black pepper (1/3 palmful)

1/3 cup tamari (dark soy sauce)

2 tablespoons sesame oil

2 tablespoons toasted sesame seeds

Directions

Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain.
While the pasta is working, in a large nonstick skillet, heat the oil over high heat until rippling. Add the chicken and stir-fry until golden, 3 to 4 minutes. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes. Season with a little salt and the pepper and keep warm.

In a large bowl, combine the tamari and sesame oil. Stir in the spaghetti and toss to coat. Sprinkle the sesame seeds on top. Using tongs, serve the pasta in bowls and top with the chicken stir-fry.

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Photo of this Recipe

http://m.foodnetwork.com/recipes/708201

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Ingredients

  • Kosher salt
  • 12 ounces mostaccioli or penne pasta
  • 1/2 cup mayonnaise
  • 1/4 cup whole milk
  • 1/4 cup white vinegar, plus more if needed
  • Freshly ground pepper
  • 1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
  • 1 10-ounce package grape tomatoes, halved lengthwise
  • 1/2 pound smoked gouda cheese, cut into small cubes
  • 24 fresh basil leaves, thinly sliced

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside. Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl. In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving. Photograph by Kana Okada

 

Chinese Slow-Cooked Pork Shoulder

http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-slow-cooked-pork-shoulder-recipe/index.html?oc=linkback

Chinese slow-cooked pork shoulder

Ingredients
3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving
Directions
Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-slow-cooked-pork-shoulder-recipe/index.html?oc=linkback