Pastas and Grains – Page 3 – Rants Raves and Recipes

May 2, 2015

Chicken Alfredo

This is not a true Alfredo sauce more like a mornay in that I use a roux to thicken the sauce, but with an abundance of Parmesan it has the great taste of an Alfredo. With the addition of the chicken it make a most satisfying and filling main course of Chicken Alfredo and pasta.

Ingredients for Chicken Alfredo

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Directions for Chicken Alfredo

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.

In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.

Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.

Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.

Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

Here are a few items to help make this recipe:
Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Muti-Cookware Set With Encapsulated Base
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid
Rosanna Pasta Italiana Pasta Bowls Set of 4

Chicken, cream sauce, and pasta how can you possibly go wrong I’ll be a ardent “Scotti” tonight. 5 paws and keep it coming!

Yum

Chicken Alfredo

Ingredients

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Instructions

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.
In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.
Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.
Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.
Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

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March 28, 2015March 28, 2015

Pasta Eggplant Bacon & Tomato

Pasta Eggplant Bacon & Tomato

I am always trying to think of new ways to serve up eggplant. This pasta eggplant bacon & tomato is quick easy and the lesser time cooking doesn’t leave the eggplant so soft. By prepping the vegetables first you can , depending on how fast your stove heats up water, cook it all in almost the same time.

Ingredients for Pasta Eggplant Bacon & Tomato

1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)

Directions for Pasta Eggplant Bacon & Tomato

Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.

Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.

Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.

Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.

Cover and cook at a simmer until pasta is done about 10-15 minutes.

Drain the pasta, reserving one cup of pasta water.

If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.

Portion out the pasta and cover with sauce.

Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

Here are a few items to help make this recipe:
Cuisinart 633-30H Chef’s Classic Nonstick Hard-Anodized 5-1/2-Quart Saute Pan with Helper Handle and Lid
Zwilling J.A. Henckels Twin Four Star II 11-Piece Knife Set with Block

Again with the vegetables. What could possibly be wrong with a juicy delicious MEATBALL!!!!

Yum

Pasta Eggplant Bacon & Tomato

Ingredients

1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)

Instructions

Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.
Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.
Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.
Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.
Cover and cook at a simmer until pasta is done about 10-15 minutes.
Drain the pasta, reserving one cup of pasta water.
If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.
Portion out the pasta and cover with sauce.
Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

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December 10, 2014December 15, 2014

Rigatoni with Roasted Red Pepper Sauce

Roasted Red Peppers don’t last too long around here as I love to use them in all sorts of recipes. For this one I decided to make a sauce for pasta. A sauce like this needs a hearty pasta like rigatoni.

Ingredients for Rigatoni with Roasted Red Pepper Sauce

5-6 Roasted red peppers, skinned and seeded
4 cloves of garlic minced
1 medium onion diced
salt and pepper
1 tsp hot pepper flakes
1 Tbs butter
1Tbs Olive oil
1-3 cups chicken stock
1 pound pasta (your choice of shape)

Directions for Rigatoni with Roasted Red Pepper Sauce

Roasting Peppers

To roast peppers I like to use my grill set on high. I place the peppers on the grill and close the cover, turning the peppers as the sides closet to the fire blacken. Once the peppers are completely blackened remove them to a double lined paper bag, close the bag and allow to steam and come to handling temperature. Once they are cool enough carefully remove the skins and seeds.*

If you don’t have a grill place them on a sheet pan and place under your broiler turning as they blacken. Again once blackened place in a paper bag.

Or you can place on a sheet pan and roast in oven on high, turning again as they blacken and then allow to steam in the paper bag.

By placing the peppers in the paper bag allows them to steam and loosen the skins making it easier to remove the skins. But whatever you do DO NOT RINSE THEM UNDER RUNNING WATER! You’ll rinse off most of the taste.

Red Pepper Sauce

Take the butter and Olive oil and bring up to medium high heat. Add the onion , garlic and sauté until onions are softened. Once softened remove from the heat and allow to cool slightly. You can at this point use any number of techniques. A one pot method with an immersion blender or in a food processor will work just fine.

Add the sautéd onion and garlic, the roasted peppers and about one cup of stock together. Blend and if it looks too thick add more stock until you have a sauce with a consistency that you want. Put into a sauce pot add the pepper flakes and bring up to heat.

In a pot with well salted water cook the pasta. Once cooked, drain well and put back in the pot over medium heat. Add ½ cup of the sauce and stir to combine allowing the pasta to soak up the sauce.

Serve with additional sauce over the pasta and Parmesan on the side and a sprinkling of parsley for garnish.

If you want you can add a little extra flavor to your sauce. Try a little chiffonade of fresh basil or some dried oregano .

*If you don’t have large paper bags available find any large tupperware with tight fitting lid, and place a layer of paper towels on the bottom and seal tight and allow the peppers to come to handling temperature, but whatever you do don’t use plastic bags as they will melt on to the peppers and render them useless.

Here are a few items to help make this recipe:
Certified International Garden of Olives 5-Piece Pasta Sets
Sur La Table Stovetop Pepper/Tortilla Roaster
Rubbermaid 7J76 Easy Find Lid Rectangle 24-Cup Food Storage Container

I think that I have oft waxed eloquently on vegetables, Nuff said?

Rigatoni with Roasted Red Pepper Sauce

2014-12-09 17:52:28

Serves 4

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Ingredients

5-6 Roasted red peppers, skinned and seeded
4 cloves of garlic minced
1 medium onion diced
salt and pepper
1 tsp hot pepper flakes
1 Tbs butter
1Tbs Olive oil
1-3 cups chicken stock
1 pound pasta (your choice of shape)

Instructions

Directions for Rigatoni with Roasted Red Pepper Sauce
Roasting Peppers
To roast peppers I like to use my grill set on high. I place the peppers on the grill and close the cover, turning the peppers as the sides closet to the fire blacken. Once the peppers are completely blackened remove them to a double lined paper bag, close the bag and allow to steam and come to handling temperature. Carefully remove the skins and seeds.
If you don't have a grill place them on a sheet pan and place under your broiler turning as they blacken. Again once blackened place in a paper bag.
Or you can place on a sheet pan and roast in oven on high, turning again as they blacken and then allow to steam in the paper bag.
By placing the peppers in the paper bag allows them to steam and loosen the skins making it easier to remove the skins.
Red Pepper Sauce
Take the butter and Olive oil and bring up to medium high heat. Add the onion , garlic and saute until onions are softened. You can at this point use any number techiniques. A one pot method with an immersion blender or in a food processor will work just fine.
Add the sauted onion and garlic, the pepper flakes, the roasted peppers and about one cup of stock together. Blend and if it looks too thick add more stock until you have a sauce with a consistancy that you want. Put into a sauce pot and bring up to heat.
In a pot with well salted water cook the pasta. Once cooked drain well and put back in pot over medium heat. Add ½ cup of the sauce and stir to combine allowing the pasta to soak up the sauce.
Serve with additional sauce over the pasta and Parmesan on the side and a sprinkling of parlsey for garnish.

Notes

For extra flavor add a little basil or oregano to the sauce

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.