Pastiera di maccheroni
Ingredients: 6 tablespoons extra virgin olive oil, 1 red onion, peeled and finely chopped, 1 carrot, peeled and finely chopped, 9 ounces pancetta, cubed, 18 ounces ground pork, 2 tablespoons freshly chopped rosemary, 1 x 14 ounce can cherry tomatoes, Salt and pepper to taste, 2 3/4 cups (11 ounces) penne rigate, 4 large eggs, 1/2 cup freshly grated Parmesan cheese
Follow these steps and…….
-In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.
-Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.
-Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.
-Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.
-Preheat the oven to 350°F.
-Break the eggs into the pan of cool pasta and sauce, then add the grated Parmesan. Mix together.
-Brush the remaining oil over the side and base of an 8 1/2-inch round nonstick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.
-Cook in the center of the preheated oven for 20 minutes until crispy and set.
-Once cooked, let rest for 5 minutes–it will be easier to cut and serve, as the layers will hold together. VOILA!!!!
Turkey Sausage & Tortellini in Creamy Tomato Basil Sauce
Ingredients: 1 pound Italian-style turkey sausage, casing removed, 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free), 1/2 cup water,1 can (about 14.5 ounces) diced tomatoes , undrained, 1 pound frozen cheese-filled tortellini, 2 tablespoon chopped fresh basil leaves, grated Parmesan cheese
-Cook the sausage in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to break up the meat.
-Pour off any fat. Stir the soup, water, tomatoes, and tortellini in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the tortellini is tender.
-Stir in the basil and serve with the cheese, if desired.
Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza
Ingredients: Cornmeal, for dusting, 1/2 cup whole-milk ricotta cheese, 2 garlic cloves, crushed, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 cups (8 ounces) shredded smoked mozzarella cheese, 1 packed cup (1 ounce) arugula, Flour, for dusting, 1 (1-pound) ball store-bought pizza dough, Olive oil, for drizzling, 2 plum tomatoes, sliced 1/4 inch thick
-In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky.
-On a lightly floured work surface, roll out the dough into a 14-inch circle, 1/4 to 1/8 inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the ricotta mixture on top, leaving a 1-inch border. Arrange the tomato slices on top and drizzle with olive oil.