RECIPE TITLE "Acadian
Source: Quick from Scratch - Pasta,
courtesy of Cooking.com
Three ingredients form the foundation of Creole and Acadian cookery
- onion, celery, and green bell pepper. Our dish starts with this
trio and is enhanced by garlic, tomatoes, and the deliciously hot
The fiery sausage and the acidity of the tomatoes and peppers will
go very well with a refreshing slightly chilled red wine
a Chianti from Italy or a Pinot Noir from California.
1 tablespoon cooking oil
1 pound andouille or other spicy sausage such as hot Italian, casings
removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 cloves garlic, chopped
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 pound rigatoni
Ultimate Pasta Ultimate
Pasta opens with a gallery of irresistible pasta dishes illustrated
with superb close-up photography. There are pasta dishes here for
every occasion and every taste, all created by international award-winning
author Julia dell Crode. The easy-to-follow instructions and tasting
notes, and the expertise of an author passionate about her subject,
enable you to choose ingredients that hve a natural affinity with
each type of pasta.
In a large frying pan, heat the oil over moderate heat. Add the
sausage and cook, stirring, for 3 minutes. Stir in the onion, celery,
green pepper, and garlic. Cover the pan and cook over moderately
low heat, stirring occasionally, until the vegetables are soft,
about 10 minutes. Add the tomatoes, salt, and black pepper. Cover
and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until
just done, about 14 minutes. Drain and toss the pasta with the sauce.
Creamy Acadian Rigatoni
For a creamy version of this dish, use 1 1/2 tablespoons tomato
paste, 1 cup of cream, and an additional 1/2 teaspoon of salt in
place of the canned tomatoes in puree. This variation, while more
luxurious, is actually a little quicker.
If neither andouille nor hot Italian sausage is available, use
a mild sausage and add 1/4 teaspoon of dried red-pepper flakes with
the tomatoes and salt.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 767 Fat: 41g Carbohydrates: 72g
Cholesterol: 86mg Sodium: 1629mg Protein: 29g
Fiber: 5g % Cal. from Fat: 48% % Cal. from Carbs: 38%
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
|Food Made Fast: Pasta (Williams-Sonoma)
Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info