Yields : Serves 4
Ingredients
- Salt and pepper
- 1 pound penne rigate or whole grain penne rigate pasta
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 pound ground beef sirloin
- 1 large onion, chopped, divided
- 1 large jalapeño halved, seeded and thinly sliced crosswise
- 4 cloves garlic, finely chopped
- 2 tablespoons chili powder, about 2 palmfuls
- 1 tablespoon ground coriander, about a palmful
- 1 1/2 tablespoons ground cumin, about 1/2 palmful
- 1/4 cup tomato paste
- 1 cups chicken stock
- 2 cups shredded cheddar, Monterey jack or any Mexican semisoft cheese
- 2 small plum tomatoes, seeded and chopped
- 1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped
Preparation
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6-7 minutes. Stir in the tomato paste, cook for 1 minute then stir in the chicken stock.
Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce – just like tacos!
***Recipe from Rachael Ray
Yields: Serves 4-6
Ingredients
- EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
- 12 slices good quality smoky bacon, cut into half-inch dice
- 1 1/2 cups panko breadcrumbs
- A handful of flat-leaf parsley, chopped
- A couple of generous handfuls grated Parmigiano-Reggiano cheese
- 1 small red onion, finely chopped
- 4 cloves garlic, chopped or grated
- A pinch crushed red pepper flakes
- 2 pints cherry tomatoes
- Salt and pepper
- 1 pound bowtie pasta
- 4 cups arugula, a couple of bundles, coarsely chopped
- 1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Preparation
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties to al dente. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve.
***Recipe From Rachael Ray Show
Yields: Serves 4
Ingredients
- 3 small pieces split chicken breast, bone-in, skin-on
- 2 bay leaves
- 2 medium onions
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 small to medium carrots, peeled and finely chopped
- 1 small rib celery, finely chopped
- 3 to 4 cloves garlic, finely chopped
- Salt and pepper
- 2 to 3 sprigs fresh rosemary, finely chopped
- A few sprigs fresh thyme, finely chopped
- 3 tablespoons tomato paste
- 1 cup whole milk
- A little freshly grated nutmeg, to taste
- 1 pound papardelle or fettuccini
- Grated Parmigiano-Reggiano (for a nutty taste) or grated Pecorino-Romano (if you prefer a sharp, tangy taste) for tossing with pasta and for passing at table
- 1 cup basil, loosely packed
Preparation:
Rinse and dry chicken breasts. Place chicken in a medium Dutch oven or other pot with tight fitting lid. Add a few bay leaves to pot. Peel and quarter an onion, leaving the root end in tact. Arrange with chicken and bay leaves then add water to the pot to come up to the top of chicken without covering it. Bring to a boil and drop heat to simmer. Cover pot and poach chicken about 15-20 minutes. Cool meat, strain and reserve 2 cups of cooking liquid. Remove skin and bones and shred meat into small pieces with forks or your hands.
Heat EVOO in Dutch oven, a couple of turns of the pan, over medium to medium-high heat. Add carrots, celery, a medium onion, finely chopped and garlic. Season with salt, pepper, rosemary and thyme and cook 8 minutes to soften. Add tomato paste and stir 1 minute. Add chicken to sauce and bring sauce to a boil. Reduce heat to simmer and stir in milk, then season with a little nutmeg. Simmer sauce, stirring occasionally, for 30 minutes over low heat.
Meanwhile, bring a large pot of water to a boil for pasta. Add papardelle or fettuccini and cook to al dente. Reserve a ladle of starchy cooking liquid just before draining pasta. Toss drained pasta with cooking liquid, half the sauce and a handful of cheese.
Serve pasta in shallow bowls topped with remaining sauce and torn basil, a little more cheese for topping.
**
Recipe from Rachael Ray Show
