Best Creamy Pasta Rags Recipes

PASTA WITH CREAMY SPINACH MUSHROOM RAGú

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a large heavy pot over high heat. Cook the mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a medium heatproof bowl.
• Reduce the heat to medium and add the butter, onion, garlic and serrano and cook, stirring often, until the onions are translucent and softened, about 6 minutes. Add the spinach and 1/4 cup water, cover and cook until the spinach is wilted, about 5 minutes. Return the mushrooms to pot.
• Meanwhile, boil the pasta, stirring occasionally, until just under al dente, about 2 minutes less than the package directs.
• Reserve 3/4 cup of the pasta cooking liquid and drain the pasta. Transfer the pasta and reserved cooking liquid to the pot with the spinach and mushrooms and add the crema. Bring to a boil and reduce to a simmer over medium heat, tossing the pasta constantly, until the pasta has fully cooked through and has absorbed some of the liquid, about 3 minutes. The sauce should be thick and creamy and will continue to thicken as it sits.
• Remove the pot from the heat. Add the 1 cup basil, 1/2 cup Parmesan and 1/4 teaspoon pepper and toss to combine. Taste and season with more salt, if needed.
• Divide the pasta among bowls and top with more Parmesan and basil leaves.

MUSHROOM RAGù PASTA

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

PASTA "RAGS" WITH A THOUSAND HERBS

Steps:

• If using fresh pasta, cut sheets into roughly 4- by 1-inch pieces with pastry wheel, then lightly dust with flour and arrange in 1 layer on paper-towel-lined large baking sheets. Let pasta dry until leathery but still pliable, 5 to 30 minutes. If using no-boil lasagne, break sheets into large pieces (about 4 by 1 inch).
• Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water and cool. Peel off skin, beginning from scored end, with a paring knife and discard. Halve tomatoes and discard seeds, then cut tomatoes into 1/4-inch dice.
• Stir together oil and herbs in a large bowl.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, 1 to 2 minutes for fresh pasta (time for dried pasta may vary). Drain, then toss with herb mixture. Add tomatoes, salt, pepper, and cheese and toss again. Season with salt and serve immediately, with additional cheese.

PARMESAN CHICKEN WITH PASTA RAGS

Steps:

• Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir.
• In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.
• Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm.
• In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.