Fettuccini Tomato Rustica I Recipes

FETTUCCINI TOMATO RUSTICA II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
• In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

PENNE RUSTICA

Steps:

• Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.

PASTA RUSTICA

Steps:

• Cook and drain the pasta.
• Brown the onions in the oil for about 5 minutes.
• Add the garlic and cook 1 minute more.
• Break the sausage into small pieces and crumble over the onion.
• Brown thoroughly, so no pink remains.
• Add the herbs, pepper flakes, tomatoes, puree, and water.
• Bring to a boil.
• Reduce heat to med-low and simmer for 30 minutes, until thickened.
• Do no not cover.
• Taste and add salt as necessary.
• Mix together the pasta, cottage cheese, mozzarella, and the sauce.
• Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.

FETTUCCINI TOMATO RUSTICA I

Steps:

• In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.
• Preheat oven to 250 degrees F (120 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with marinade until evenly coated. Spread into a baking dish.
• Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.