Best Peasant Pasta Fit For A King Recipes

Peasant Pasta image

Provided by ratherbeswimmin

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb sweet Italian sausage
1 (28 ounce) can crushed tomatoes
1/2 cup frozen peas
1/2 cup heavy cream (or half-and-half)
1/2 lb penne rigate, cooked until al dente

Steps:

In a large pot, brown/crumble sausage; drain sausage in colander.
Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
Bring to a bubble and cook for 5 minutes.
Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
Top with the remaining sauce and serve with grated cheese, crusty bread and wine.

Nutrition Facts : Calories 548, Fat 21.8, SaturatedFat 10.8, Cholesterol 74.8, Sodium 1106.6, Carbohydrate 60.6, Fiber 5.3, Sugar 9.3, Protein 28.8

Peasant Style Spaghetti image

Provided by Simply Chris

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium garlic cloves, minced
1 lb roma tomato, chopped
1 tablespoon extra virgin olive oil
1/4 lb prosciutto, minced
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
12 ounces thin spaghetti, cooked and drained
1/4 cup Italian parsley, chopped
1/3 cup asiago cheese, grated

Steps:

Saute the garlic and tomatoes with the olive oil in a 10 inch skillet over medium-high heat until tender, about 5 minutes.
Add the prosciutto, black pepper and oregano.
Reduce heat and simmer until ingredients are well blended, about 3 minutes.
Remove from heat and add the parsley and Asiago cheese.
In a large pasta bowl toss the sauce mixture with the cooked and drained spaghetti.
Garnish with additional whole parsley sprigs.

Nutrition Facts : Calories 378.1, Fat 5.6, SaturatedFat 0.8, Sodium 15.3, Carbohydrate 63.8, Fiber 1.7, Sugar 3.1, Protein 18.3

Peasant Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Steps:

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.