Rigatoni with Sausage and Tomato Cream Sauce
Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
Yield: 4
Ingredients
* 1 tablespoon olive oil
* 1 1/2 pounds mild or hot Italian sausage, casings removed
* 1 onion, chopped
* 3 cloves garlic, minced
* 1/3 cup dry white wine
* 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
* 1/2 teaspoon salt
* 1/2 teaspoon fresh-ground black pepper
* 1/4 cup chopped fresh parsley
* 1 cup light cream
* 1 pound rigatoni
* Grated Parmesan, for serving
Fettuccine With Portobello-Alfredo Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: Makes 6 to 8 servings
Ingredients
* 1 (12-ounce) package fettuccine
* 1 (6-ounce) package portobello mushrooms
* 1/2 cup butter
* 3 garlic cloves, minced
* 1 cup whipping cream
* 1 cup milk
* 1 cup (4 ounces) shredded Parmesan cheese
* 1 teaspoon coarsely ground pepper
* 1/2 teaspoon salt
* 2 tablespoons chopped fresh Italian flat-leaf parsley
* Garnish: Italian flat-leaf parsley sprigs
Preparation
Prepare pasta according to package directions; drain.
Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
Not Yo’ Mama’s Mac ‘n’ Cheese
Decadent is the only word to describe this top-rated specialty of John’s City Diner in Birmingham. The smoked gouda adds marvelous flavor, but you can substitute regular gouda. Don’t use preshredded cheese; it doesn’t melt as smoothly. You can shred the cheese and crisp the prosciutto up to one day ahead and chill. You can also toast the breadcrumbs ahead and store them in a zip-top plastic bag.
Prep Time: 30 minutes
Cook Time: 28 minutes
Bake: 22 minutes
Yield: Makes 8 to 10 servings
Penne in Creamy Basil-Walnut Sauce
Essentially a pesto made with walnuts instead of pine nuts, this hearty sauce is a specialty in the Tuscan countryside. Thickening the sauce with milk-soaked bread cuts down on both olive oil and cheese. The sauce will darken quickly, so process the pesto just before serving.
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients
- 2 (1/2-ounce) slices white bread
- 1/2 cup fat-free milk
- 2 cups loosely packed basil leaves
- 1/2 cup coarsely chopped walnuts
- 2 tablespoons grated fresh pecorino Romano cheese
- 1 tablespoon extravirgin olive oil