Pastas and Grains – Page 5 – Rants Raves and Recipes

December 31, 2013November 14, 2014

Pasta with Sausage, Spinach and Tomato

Another night of what to do for dinner? Had the sausage but no onion or peppers, so a quick look around and I came up with this idea which came out quite well.

Ingredients for Pasta with sausage, spinach and tomatoes

8 sweet sausage
1 pound bag frozen spinach well drained and chopped
1 can diced tomato well drained
1 pound pasta your choice
3 -4 garlic cloves sliced
1 Tbs hot pepper flakes
1 cup reserved pasta water or
1/2 cup chicken stock
Olive oil

Directions for pasta, sausage, spinach and tomato

In a large fry pan cook and brown the sausage. Once cooked let the sausage rest for 10 -15 minutes before cutting into coin slices.

Cook the pasta and while the pasta is cooking put the sausage back into the fry pan add the spinach tomato and garlic and about 8 Tbs Olive oil and cook until garlic is softened and the other ingredients are heated through.

Drain the pasta, add back to the pot then add all the other ingredients and stir to combine thoroughly. If it looks to dry add some of the pasta water, chicken stock or more Olive oil.

Here are a few items to help make this recipe:
Emeril by All-Clad E9208264 Hard Anodized Nonstick 5-Quart Saute Pan with Lid Cookware, Black
New Professional Commercial Grade 8 QT (Quart) Heavy-Gauge Stainless Steel Stock Pot, 3-Ply Clad Base, Induction Ready, With Lid Cover NSF Certified Item

Another of those full of leafy green stuff, make you feel good your eating right, recipes. At least this one has a “little bit of meat on the bone.” 3 paws for the effort and let’s get a luau going!

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Pasta with sausage, Spinach & Tomato

2013-12-31 16:29:05

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Prep Time

30 min

Cook Time

30 min

Prep Time

30 min

Cook Time

30 min

Ingredients

8 sweet sausage
1 pound bag frozen spinach well drained and chopped
1 can diced tomato well drained
1 pound pasta your choice
3 -4 garlic cloves sliced
1 Tbs hot pepper flakes
1 cup reserved pasta water or
1/2 cup chicken stock
Olive oil

Instructions

In a large fry pan cook and brown the sausage. Once cooked let the sausage rest for 10 -15 minutes before cutting into coin slices.
Cook the pasta and while the pasta is cooking put the sausage back into the fry pan add the spinach tomato and garlic and about 8 Tbs Olive oil and cook until garlic is softened and the other ingredients are heated through.
Drain the pasta, add back to the pot then add all the other ingredients and stir to combine thoroughly. If it looks to dry add some of the pasta water, chicken stock or more Olive oil.

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

December 15, 2013November 14, 2014

Broccoli and Penne Rigati

Such a simple dish, yet it is a wonderful, delicious meal. Easy to prepare just a few ingredients and like magic a gourmet meal appears.

First step is to prepare “Perfect Broccoli”, the second is to season it and add it pasta, and that’s it.

Perfect Broccoli

I like to use smaller heads with thinner stalks The stems are easier to peel and cook. The first step is to cut the head off and trim it into small florets. I have a belgique pot with a steamer and a lid that works great for this recipe. Place the florets into the steamer set it over the pot with a few inches of water in it and bring to a boil. As soon as the water begins to steam let it cook for 3 to 4 minutes then take it off the heat and let it sit for about 10 minutes. You now have perfectly cooked broccoli, if your not going to use it right away place it in a ice bath to set the color and stop the cooking.

I take the stems and using a paring knife cut the dried bottoms off each stem then pull the tough outer layer off. You should end up with a thin stick of creamy colored broccoli stem, which I cut into small pieces and hard boil in a small pan until fork tender. Once cooked I add to the florets.

Broccoli and Penne Rigati Ingredients

2-4 small heads of broccoli
3 cloves of garlic sliced
1 Tbs pepper flakes
Olive oil
1 pound penne rigati
1 cup reserved pasta water

Directions for Broccoli with Penne Rigati

I do this recipe all in the same pot it makes clean up easy.

First prepare perfect broccoli and set aside.

Next take the pot with enough salted water and cook the penne until it’s done to your preference , before draining take about 1 cup of pasta water and set aside.

Place the pot back onto a medium hot burner allow the heat to dry any water in the pot. Add about 5 Tbs of Olive oil and once hot add the garlic and pepper flakes and cook for about two minutes (don’t brown the garlic), and once the garlic is lightly cooked add the broccoli to the pan and stir to combine and cover the broccoli with the oil.

Now add in the pasta another 3-4 Tbs of Olive oil and stir to combine. If the pasta appears to dry and not coated with sauce add some of the pasta water and stir until you all the ingredients are coated.

Serve with Parmesan on the side.

That’s it simple and delicious.

Here are a few items to help with this recipe:
Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set

No meat “Borrring”, and just like G. Bush senior I’m not that fond of broccoli either! 3 paws for the effort.

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.

Broccoli and Penne Rigati

2013-12-15 17:27:18

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Prep Time

45 min

Cook Time

10 min

Total Time

55 min

Prep Time

45 min

Cook Time

10 min

Total Time

55 min

Ingredients

2-4 small heads of broccoli
3 cloves of garlic sliced
1 Tbs pepper flakes
Olive oil
1 pound penne rigati
1 cup reserved pasta water

Instructions

Perfect Broccoli
I like to use smaller heads with thinner stalks The stems are easier to peel and cook. The first step is to cut the head off and trim it into small florets. I have a belgique pot with a steamer and a lid that works great for this recipe. Place the florets into the steamer set it over the pot with a few inches of water in it and bring to a boil. As soon as the water begins to steam let it cook for 3 to 4 minutes then take it off the heat and let it sit for about 10 minutes. You now have perfectly cooked broccoli, if your not going to use it right away place it in a ice bath to set the color and stop the cooking.
I take the stems and using a paring knife cut the dried bottoms off each stem then pull the tough outer layer off. You should end up with a thin stick of creamy colored broccoli stem, which I cut into small pieces and hard boil in a small pan until fork tender. Once cooked I add to the florets.
First prepare perfect broccoli and set aside.
Next take the pot with enough salted water and cook the penne to your desired doneness. before draining take about 1 cup of pasta water and set aside.
Place the pot back onto a medium hot burner allow the heat to dry any water in the pot. Add about 5 Tbs of Olive oil and once hot add the garlic and pepper flakes and cook for about two minutes (don't brown the garlic), and once the garlic is lightly cooked add the broccoli to the pan and stir to combine and cover the broccoli with the oil.
Now add in the pasta another 3-4 Tbs of Olive oil and stir to combine. If the pasta appears to dry and not coated with sauce add some of the pasta water and stir until you all the ingredients are coated.
Serve with Parmesan on the side.

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

October 7, 2013November 14, 2014

Baked Spaghetti & Egg

Well we have moved all our stuff in, now just a matter of cleaning and figuring out where to put everything. Not an easy task at all.

The simplest menu of late has been spaghetti and sauce, quick, easy but it does leave a lot of left overs especially if you have the same thing a few days in a row. So here was a quick fix to that problem, baked spaghetti & egg. Mix it all together add an egg for a little more protein and voilà another quick dinner and only one pan to clean up.

Directions

Take enough left over spaghetti and sauce to feed the number of people you are serving, and mix in a bowl. Place the mixture into a baking dish, sprinkle a little Parmesan over the top cover with foil, and bake at 350° for about 30-45 minutes until hot. When heated using a spoon create slight indentations in the spaghetti and crack an egg per person into the well. Leaving the foil off bake in the upper third of the oven for up to 15 minutes until the eggs set and cooked to your liking.

Here are a few items to help make this recipe:
Pyrex Easy Grab 5 piece set includes, 1-ea 3 quart oblong with blueplastic cover, 2 quart oblong, 8 inch square, 1.5 quart loaf dish
Heavy Duty Stainless Steel Mixing Bowls – Set of 4

Spaghetti and an Egg a very nice S.A.P. (Scottish American Princess) dinner,even if it’s leftovers. 5 paws

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.

Baked Spaghetti and Egg

2013-10-07 18:16:51

A great idea for all those left overs

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Prep Time

10 min

Cook Time

1 hr

Prep Time

10 min

Cook Time

1 hr

Ingredients

cooked spaghetti
spaghetti sauce
Parmesan cheese
egg

Instructions

In a large bowl mix the left over spaghetti and sauce until well blended, place into a baking dish sprinkle Parmesan cheese over top, cover dish and bake at 350 for 30- 45 minutes until hot.
Press a spoon into the spaghetti to form indentations for eggs, add the eggs and bake up to 15 minutes in the upper third of the oven, until eggs are set and cooked.

By Chef Macbearin

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