Best Pasta Rustica Recipes

PASTA RUSTICA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
• Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
• Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

PASTA RUSTICA

Steps:

• Cook pasta in a large pot of boiling salted water according to package instructions.
• Heat a large saute pan on high heat. when hot, add bacon, stirring often. When bacon is browned, remove from pan and save some of the fat in the pan.
• Coat the chicken lightly with flour and saute on medium heat in remaining bacon fat until cooked through, add onions and garlic, and cook stirring often for 2 to 3 minutes.
• Add olive oil, salt and pepper to taste and bacon.
• Drain pasta, but do not rinse. The starch clinging to the pasta will help bind the sauce. Add to the above ingredients. Stir in parmesan and parsley.

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.

PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES

Steps:

• In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
• Stir in the basil, oregano, and red pepper flakes.
• Add the tomatoes with their puree and the water and bring to a boil.
• Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
• Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
• Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
• In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
• Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
• Serve hot.

PASTA RUSTICA WITH SMOKED MOZZARELLA

Steps:

• Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES

Steps:

• In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes and puree and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt. Preheat an oven to 350ºF. Lightly oil a baking dish. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well. In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot. Serves 6 to 8.

BACON-PASTA RUSTICA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large nonstick skillet on medium heat 14 min. or until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add tomatoes and garlic to drippings in skillet; cook 1 min. or just until garlic starts to brown.
• Drain pasta. Add to skillet with wine; cook 2 min., stirring occasionally. Stir in remaining ingredients.

PASTA RUSTICA WITH THREE CHEESES

Steps:

• 1. Preheat oven at 350 degrees.
• 2. Saute garlic, onion, sausage, basil and red pepper flakes and salt. Add tomatoe puree, bring to a boil, reduce heat to medium low and simmer for 10 minutes. Add cooked pasta and remove from heat.
• 3. Stir in ricotta cheese and half of the mozarella cheese. Transfer into a baking dish and sprinkle the rest of the mozarella cheese and parmigiano. Bake for half an hour or until cheese are melted.

PASTA RUSTICA (BAKED ZITI)

Steps:

• In a large Dutch oven over medium heat, warm oil. Add onion and cook until golden, about 5 min. Add garlic and cook, stirring, for 1 min. Add sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 min. Stir in oregano and red pepper flakes. Add tomatoes with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10-12 min. Add chopped basil and simmer until wilted, 1 -2 min. Taste and adjust seasonings. Preheat oven to 350 degrees. Lightly oil a baking dish. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add pasta, stir well and cook until barely al dente (tender but firm to the bite), 10-12 min. Drain well. In a large bowl, toss pasta with sauce, ricotta and fontina. Spread in pre-pared baking dish and sprinkle with Parmigiano-Rrreggiano. Bake until cheeses are melted and tips of pasta are crusty, about 30 min. Let stand 5 min. before serving. Serve hot.

CREAMY CHICKEN PENNE RUSTICA PASTA COPYCAT RECIPE AND VIDEO

Steps:

• HowToSection Sauce Array
• HowToSection Meats Array
• HowToSection Baking Array

PASTA RUSTICA WITH CHICKEN SAUSAGE

Steps:

• In a large Dutch oven over medium heat warm oil. Add onino and cook until golden, about 5 min. Add garlic and cook,stirring, for 1 min. Add sausag and cook, breaking it up into bit-size pieces, until no longer pink, about 6 min. Stir in basil, oregano and red pepper flakes. Add tomoatoes with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occassionally , until thickened, 10-12 min. Taste and adjust seasonings. Preheat oven to 350. Lightly oil a baking dish. Bring a large pot 3/4 full of water to boil over high heat. Salt the water add pasta stir well and cook until barely al dente (10-12 min). Drain well. In large bowl toss pasta with sauce, ricotta and fontina. Spread in prepared baking dish and sprinkly parmigiano reggiano. Bake until cheeses are melted and tips of pasta re crusty, about 30 mins. Let stand 5 mins before serving. Serve hot,