Christmas Spaghetti Recipes
CHRISTMAS PASTA
We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
CHRISTMAS CARBONARA
You can use spaghetti or penne for this simple supper dish. Mushrooms aren't traditional in a carbonara, but we love them here.
Provided by Andy Harris
Categories Mains Jamie Magazine Christmas Leftovers Pasta & risotto Mushroom
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Cook the tagliatelle in a large pan of boiling salted water, according to the packet instructions.
- Slice the mushrooms, peel and finely chop the garlic, then add to a frying pan over a medium heat with the oil. Sauté for 5 minutes until softened.
- Finely grate the Parmesan (if using) into a bowl, then finely chop and add the parsley leaves and chives.
- Beat in the egg yolks and crème fraîche, and season well with black pepper.
- Add the fried mushrooms, shred and add the ham, then stir to combine.
- Drain the tagliatelle, saving a cupful of the cooking water, then return it to the pan.
- Off the heat, pour the sauce over the pasta and stir to coat. Add some cooking water to loosen it up if needs be. Serve with an extra grating of Parmesan, if you like.
Nutrition Facts : Calories 585 calories, Fat 20 g fat, SaturatedFat 10 g saturated fat, Protein 25.5 g protein, Carbohydrate 75.5 g carbohydrate, Sugar 5.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHRISTMAS PASTA
We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 large servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
- Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
- Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
CHRISTMAS SPAGHETTI
Original recipe that has remained the same for many years and has been declared as a Family Tradition. I am not sure about times because we used to know when it was ready by looking at the color of the salsa (sauce). It needs to be more orange than red or pink. It has to boil inside. Serve with bread and enjoy.
Provided by Sofia Jones
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Stir olive oil and basil leaves into the boiling water; cook spaghetti, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
- Grease a large casserole dish with 2 teaspoons butter. Loosely pile about 1/3 of the spaghetti into the casserole dish; do not pack. Dot spaghetti with about 1/3 of the garlic herb butter.
- Combine evaporated milk, American cheese, red bell peppers, and salt in a blender, working in batches if necessary; blend until smooth.
- Sprinkle spaghetti in the dish with 1/3 the Monterey Jack cheese and pour 1/3 the blended American cheese sauce over the top. Layer 1/3 the remaining spaghetti, 1/3 the garlic herb butter, 1/3 the Monterey Cheese, and 1/3 the sauce twice more. Cover dish with aluminum foil.
- Bake in the preheated oven until the dish is bubbling and the sauce has darkened slightly from pink to orange, about 30 minutes.
Nutrition Facts : Calories 630.5 calories, Carbohydrate 51.8 g, Cholesterol 94.2 mg, Fat 34.5 g, Fiber 2.6 g, Protein 27.4 g, SaturatedFat 19.7 g, Sodium 1058.9 mg, Sugar 9.7 g
CHRISTMAS PASTA
Make and share this Christmas Pasta recipe from Food.com.
Provided by Smilyn
Categories Meat
Time 35m
Yield 4 large
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat.
- Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute.
- Add meats and brown.
- Chop carrot, celery, and onions near stove and add to the pot as you work.
- Cook veggies with meat for 5 minutes and add wine.
- Cook for 1 minute; add stock and tomatoes to the pot.
- Stir in parsley, allspice (or cinnamon), and season sauce with salt and pepper.
- Bring sauce to boil, reduce heat to medium low and cook 10 to 15 minutes before serving.
- Toss pasta with a couple of ladles of sauce to coat, then top with extra.
- Top pasta with lots of grated romano cheese.
Nutrition Facts : Calories 1341.6, Fat 37.5, SaturatedFat 11.6, Cholesterol 95.4, Sodium 990.9, Carbohydrate 178.2, Fiber 8.1, Sugar 8.3, Protein 56.9
CHRISTMAS EVE CONFETTI PASTA
This easy Christmas dinner has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread - and always gets raves! - Ellen Fiore, Ridgewood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,
Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 176mg cholesterol, Sodium 331mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
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CHRISTMAS PASTA | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Christmas
- Preheat the oven to 325 degrees . In a large Dutch oven, heat 4 tbsp. EVOO, 4 turns of the pan, over medium-high heat. Add the pancetta and render out the fat until crisp. Remove the pancetta with a slotted spoon and drain on paper towels.
- Season the short ribs generously with salt and pepper. Add to the pan and brown on all sides--you may need to do this in batches. Set aside. Stir in the carrots, celery, onions, garlic, rosemary, thyme, sage, oregano and cloves. Partially cover the vegetables and cook to soften a bit, 5 to 8 minutes. Once softened, add the tomato paste and stir for a minute or two to incorporate, then add the wine, consomme and tomatoes. Return the short ribs and pancetta to the pot, stir everything together, bring up to a simmer, cover and bake until the meat is tender to the touch or falls apart easily, 2 to 2 1/2 hours. Cool and refrigerate overnight if making ahead.
- Remove the excess fat that has floated to the top and solidified. Take the meat off the bones and shred with two forks or with your fingers. Add the meat back into the sauce. Place the pot over medium heat to bring up to temperature.
- Meanwhile, in a large skillet, heat the remaining 2 tbsp. EVOO, 2 turns of the pan, over medium- high heat. Add the sausages to the pan and cook, breaking up with the back of a wooden spoon, until browned, crisp and crumbly, 8 to 10 minutes. Drain the sausage and then add it to the meat sauce. Stir together to combine.
CHRISTMAS PASTA - RECIPE GIRL®
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5/5 (5)Total Time 50 minsCategory Main CourseCalories 587 per serving
- Heat a large pot over medium-high heat. Add the pancetta and brown to render the fat. Transfer the pancetta to paper towels to drain. Add the oil to the pan, and then the meats and brown and crumble them for 5 minutes. Stir in the garlic, and pancetta bits.
- Chop the carrot, celery, and onions near the stove and add to the pot as you work. Cook the vegetables with the meat for 5 minutes and then add the wine. Cook for 1 minute; add the broth and tomatoes to the pot.
- Stir in the parsley, allspice, or cinnamon and season the sauce with salt and pepper, to taste. Bring the sauce to a boil, reduce the heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
- Toss the pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top the bowl with extra sauce. Top the pasta with lots of cheese, as desired.
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CHRISTMAS SPAGHETTI WITH WALNUTS RECIPE - FOOD & WINE
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- Preheat the oven to 400°. Spread the walnuts in a pie pan and toast in the oven for 4 minutes, or until fragrant. Transfer the nuts to a kitchen towel and rub together to flake away as much of the skin as possible. Coarsely chop the nuts.
- In a large saucepan, warm the olive oil. Add the garlic and cook over moderately low heat, stirring occasionally, until softened. Add the anchovies and cook, stirring and pressing them into the oil with the back of a fork until almost dissolved. Stir in the walnuts and keep warm.
- Cook the spaghetti in a large pot of boiling salted water until almost al dente; add 1/2 cup of the pasta cooking water to the walnut sauce and bring to a simmer. Drain the spaghetti and add it to the walnut sauce. Turn and stir the pasta to coat it with the sauce as it finishes cooking, 1 1/2 to 2 minutes. Season with salt. Transfer the pasta to a warmed bowl, garnish with the parsley and serve at once.
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- Creamy Penne With Shrimp & Herbed Sauce. This penne with shrimp and herbed cream sauce not only tastes amazing, it makes a beautiful presentation. The brilliant green of fresh basil and parsley are a lovely contrast to the pale pink of the tomato sauce.
- Rigatoni With Eggplant Puree. Non-meat eaters will love this rigatoni with eggplant puree. Toasted pine nuts sprinkled over the dish add a lovely rustic touch.
- Pasta Twists With Peppers & Mozzarella. This pasta with red peppers and mozzarella is both colorful (it's topped with bright green arugula) and flavorful.
- Bow Ties & Broccoli. Make sure the kids get their veggies in this yummy broccoli and bow tie pasta dish. You can easily add shrimp or chicken if you think your guests would enjoy it.
- Spinach Ravioli With Tomato Sauce. Those pressed for time (and who isn't? It's Christmas!!) will love this spinach ravioli with tomato sauce recipe because it calls for frozen pasta!
- Seafood Marinara Pasta. Seafood lovers won't be able to get enough of this delicious pasta dish. Shrimp and mussels served over spaghetti or linguine combine with thyme and oregano for a mouth-watering dinner perfect for Christmas.
- Fusilli With Spinach, Ricotta, & Golden Raisins. Creamy ricotta melts in your mouth in this flavorful pasta dish. Spinach gives it a rich hue and plenty of vitamins, while golden raisins add a nice sweetness guests of all ages will love.
- Tempting Tri-Color Pesto Rotini. Talk about an easy and colorful entree! This tri-color rotini dish is good and good for you. Packed full of red and green peppers, carrots and sun-dried tomatoes, it's a beautiful addition to any holiday table.
- Chicken-Broccoli Mac & Cheese With Bacon. Who doesn't love mac and cheese? This dish, with chicken and broccoli, also includes bacon! Just when you thought it couldn't get any better!
- Baked Ziti. Baked ziti is a great holiday dish for so many reasons! You can make it ahead of time. It feeds a large crowd without breaking the bank. It tastes amazing.
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- Vin Brûlé. Holiday revelers throughout the world enjoy mulled wine. Italy's version, vin brûlé, pairs the warming spices of cinnamon, cloves, nutmeg, ginger, star anise, vanilla, allspice, and black peppercorns with red wine.
- Lasagne alla Bolognese. A baked pasta dish, this Bolognese-style lasagna pleases entire families. It's made with a tomato-based meat sauce (ragù), besciamella (Italian-style béchamel, a white sauce), and plenty of Parmigiano-Reggiano cheese.
- Spinach and Ricotta Cannelloni. A comforting baked stuffed pasta dish, spinach and ricotta cannelloni is quick and simple to make, especially if you use dried cannelloni.
- Rotolo di Tacchino ai Funghi. Though indigenous to North America, turkey became a traditional part of Christmas dinner in many parts of northern Italy after Spanish traders brought domesticated birds to Europe.
- Struffoli. Crisp-fried morsels of dough covered in honey and colorful sprinkles, struffoli are an essential part of a traditional Naples-style Christmas feast.
- Panettone. Panettone, perhaps the most widely recognized of the Italian Christmas treats, is a light, fluffy yeast cake studded with candied fruit and raisins.
- Bomboloni. This Tuscan treat is similar to an American filled doughnut except the filling isn't hidden inside. A yeast dough rises once, is rolled out and cut into circles, rises again, and then fried until golden brown.
- Pandoro. Panettone's sister cake from Verona, the star-shaped pandoro looks like it could be the topper for a Christmas tree. It's also a yeast-risen airy yellow cake, but pandoro does not contain panettone's signature candied fruit or raisins.
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