Italianinnseafoodfettuccini Recipes

FETTUCCINE WITH NEAPOLITAN MEAT SAUCE (FETTUCCINE CON RAGU ALLA NAPOLETANA)

Fettuccine with Neapolitan Meat Sauce (Fettuccine con Ragu alla Napoletana) image

Provided by Gianni Scappin

Categories Beef Pasta Tomato Kid-Friendly Dinner Winter Simmer Boil Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
2 pounds boneless beef rump or bottom round
Kosher salt
1 fresh red chile, seeded and chopped
1 garlic clove
1 medium onion, chopped
1/4 cup tomato paste
1/2 cup dry white wine
4 cups fresh or canned peeled tomatoes, seeded and crushed, juices reserved
1 pound fettuccine

Steps:

1. In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. Add the tomato paste, wine, and tomatoes, and bring to a boil.
2. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. The finished sauce should be a deep, rich red color. (The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)
3. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to submerge and separate it. Cook according to the package directions until al dente.
4. Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. Add the sauce and toss together until the pasta is evenly coated. Serve at once with the braised meat as desired.

FETTUCCINE ITALIANA

Fettuccine Italiana image

Janet Quigley of Galveston, Texas perks up a platter of fettuccine with spice sausage and delicately flavored asparagus and mushrooms. The satisfying entree is easy enough for an everyday meal and colorful enough for company.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked fettuccine
1 package (14 ounces) reduced-fat smoked turkey sausage, thinly sliced
2 cups cut fresh asparagus (1-1/2-inch pieces)
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 garlic clove, minced
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup shredded Parmesan or Romano cheese

Steps:

Cook fettuccine according to package directions. , Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 908mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

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