Spaghetti With Bean And Chestnut Sauce Recipes

SPAGHETTI WITH BEAN AND CHESTNUT SAUCE

Steps:

• Cook the spaghetti according to pack instructions.
• Meanwhile heat the oil and gently fry the chilli for 2 minutes.
• Add the puree, stock and sherry to the pan and heat gently to make a sauce.
• Stir in thyme, beans, chestnut and seasoning if desired. Warm over a gentle heat for 5 minutes Stir in cream.
• Drain pasta and toss in sauce.
• Serve garnished with parsley and black pepper.

SPAGHETTI AND BEANS

Steps:

• In a medium sauce pan heat the oil.
• Saute the onion till soft.
• Add the 2 cans of tomato sauce, the beans and the water.
• Simmer 10 minutes.
• Cook spaghetti according to directions.
• Drain (leave a bit wet) and put in large bowl.
• Top with bean sauce.
• Let sit a few minutes before serving.
• Add parmesan cheese.
• Serve with a salad and crusty bread.

TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE

Steps:

• Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

CREAMY SPAGHETTI AND BEANS

Steps:

• Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
• Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.