Best Christmas Day Fettuccine Recipes

Christmas Day Fettuccine image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 18

2 handfuls sun-dried tomatoes (preferably whole)
2 pounds fresh or dried fettuccine
2 pounds skinless chicken breasts
White wine, to taste
Cajun seasoning
Oregano, to taste
3 tablespoons of finely chopped garlic
Pepper, to taste
16 ounces of pine nuts
Olive oil
3 green peppers
2 red peppers
1 eggplant chopped
24 ounces of combined basil, olive oil, pine nuts, Parmesan cheese and garlic blended very well (i.e., pesto)
1 can green peas
1 bunch of cilantro
Margarine
4 tablespoons of curry powder

Steps:

Soak the sun-dried tomatoes in warm water until soft. Boil the water and add fettuccine. Place chicken in a flat baking dish and cover with white wine until the breasts are covered. Bake at 350 degrees for approximately 30 minutes or until done. Once chicken is done strain the wine and season the chicken with Cajun seasoning spice, oregano, 1 tablespoon of the garlic and pepper. Cover until pasta dish is finished. Toast the pine nuts in a frying pan with a teaspoon of the garlic and olive oil until browned. In the same pan begin to saute, in additional olive oil and 2 teaspoons of garlic, the thinly sliced green and red peppers, as well as the chopped eggplant, until soft and moist. Put into a bowl for later. In the same frying pan mix the pesto sauce with the green peas and chopped cilantro while adding some additional olive oil, margarine, the remaining garlic and curry to taste. Let sit for a while on extremely low heat and simmer for 3 minutes. Add the reserved pine nuts, peppers, and eggplant into your green sauce. Once your pasta is cooked and strained, toss into the hot saucepan over low heat while adding in the sun-dried tomatoes. Place in a serving dish and slice the chicken over the top.

Christmas Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

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.