These 15 Minute Pastas Will Change Your Dinners Forever!
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05:58 - Pistachio Pesto
10:03 - Tomato, Pancetta and Peas
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15 Minute Meals is back and ready to change the way you create your weeknight dinners! In this episode join Mike as he demonstrates how to cook four incredibly delicious pasta dishes that will up your confidence using new techniques with tried and true ingredients.
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Baked Penne with Italian Sausage and Sun-Dried Tomatoes
Baked Penne with Italian Sausage and Sun-Dried Tomatoes
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INGREDIENTS:
6 tablespoons Unsalted Butter, plus more for baking dishes
Coarse salt and Ground Pepper
1/4 teaspoon Fresh Nutmeg, grated
1 pound Penne Rigate Pasta
1 teaspoon Olive Oil
1 pound Ground Italian Sausage {not in casings}
1/2 cup plus 2 tablespoons All-Purpose Flour
4 garlic cloves, minced
6 cups Whole Milk, room temperature
8 ounces Crimini Mushrooms, trimmed and thinly sliced
1/2 cup oil-packed Sun-Dried Tomatoes, drained and thinly sliced
1-1/2 cups {or 6 ounces} Sharp Provolone Cheese, freshly grated
1-1/2 cup {or 4 ounces} Parmesan Cheese, finely grated
DIRECTIONS:
Preheat oven to 400. Butter two shallow 2-quart baking dishes {or equivalent}.
In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
In a large nonstick skillet, heat oil over medium-high. Brown Italian sausage until cooked all the way through. Remove from heat to cool.
In a 5-quart Dutch oven or heavy pot, melt butter over medium. Once melted add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, and in the fresh grated nutmeg and whisk frequently until thickened. Add mushrooms, sausage and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan. Add pasta to pot; season with salt and pepper.
Divide pasta mixture between baking dishes; sprinkle each with the remaining cup Parmesan. Bake, uncovered, until top is golden and bubbling, about 20-25 minutes. Let stand 5 minutes before serving.
*for freezing: Prepare up until after sprinkling with Parmesan and let pasta cool. Cover tightly with foil, and freeze up to 3 months.
*reheating frozen pasta:Preheat oven to 400 degrees, and bake {still covered in foil} on a rimmed baking sheet until center is hot, about 1 1/2 to 2 hours or until hot in the center. Remove foil; bake until golden, about 15 minutes more.
Adapted from:
Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food
This is guilt-free comfort food at it’s very best! Jamie’s ‘Happiness Pasta’ is made with aubergine, tomatoes, chilli & garlic, all cooked down into a beautiful pasta sauce with ricotta. Serve it up with some wholewheat pasta and you’re making a great, healthy meal for four people. Not only that, but it’s only 470 calories per portion. Winner!
If you’re craving more healthy recipes check out jamieoliver.com and pick up a copy of Everyday Super Food
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This Italian Sausage Pasta Is So Easy, You'll Forget About Other Pasta Recipes
Italian Sausage Pasta is so amazing and you need only a few ingredients.
In this Italian sausage pasta bake, you'll love the easy and quick preparation time. This pasta dish is perfect for a quick and easy weeknight meal.
If you're looking for easy and quick pasta recipes, you need to try this Italian sausage pasta bake! This recipe is simple to follow and will have you enjoying a delicious and comforting pasta dish in no time at all. With its quick and easy preparation time, this pasta is perfect for any time of the year!
#italiansausagepasta #italiandinnerrecipes #italiansausge
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Measurements Used
16 oz Mild or Spicy Italian Sausage
2 cup Dry Penne Pasta
1- 14 oz can Diced Tomatoes
2 1/2 cups Freshly Grated Mozzarella
1 Yellow Onion chooped
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 to 2 teaspoon Salt
1/2 teaspoon Black Pepper
5 Garlic Cloves chopped
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You'll Eat The Whole Pan! Baked Rigatoni With Sausage Recipe (PASTA AL FORNO) - Glen And Friends
You'll Eat The Whole Pan! Baked Rigatoni With Sausage Recipe (Pasta al Forno) This baked pasta recipe isn't traditional... It just uses food that you may already have hanging around in your cupboard. We use sausage, ricotta, and rigatoni in this take on a pasta al forno recipe.
Ingredients:
Olive oil
1 onion, chopped
3-4 cloves garlic, chopped
Pinch red pepper flakes
Pinch oregano
250g - 500g (½ to 1 lb) Italian sausage, casing removed
250 mL - 500 mL (1 - 2 cup) passata tomato sauce
1 - 796 mL (26 oz) can Roma tomatoes
Salt and pepper to taste
1 hot pepper, chopped
500g (1 Lb) rigatoni or ziti
500g (1 Lb) Mozzarella, diced or shredded
500g (1 Lb) tub ricotta
Parmesan to taste
Our 2009 video on making Italian Sausage:
More info on the Dry Ager:
Method:
Preheat oven to 200ºC (400ºF).
Bring a pot of salted water to a boil.In a large pan over medium heat, sauce the onion and garlic in some olive oil until translucent.
Stir in the red pepper flakes and oregano, and cook 2-3 minutes.
Add in the sausage and break it up as it browns.
When the sausage has browned, stir in the passata, tomatoes, and hot pepper.
Check for seasoning and adjust with salt and pepper to taste.
While the sauce cooks, boil the pasta until it is just under half way cooked.
Drain the pasta and stir it into the sauce.Stir in the ricotta.
Transfer half of this mix to a baking dish, then a layer of the mozzarella and some grated Parmesan.
Add the rest of the pasta, and top with another layer of the mozzarella and some grated Parmesan.
Place in the oven and bake for 45-60 minutes.
Let rest before serving.
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EASY CHORIZO PASTA - One pot, under 30 minutes, and perfect for a quick and easy weeknight meal!
A quick and easy mid-week dinner, ready in less than 25 mins!
One Pot Creamy Tomato and Chorizo Rigatoni - an indulgent and super-tasty family meal. It's all finished with lovely chunks of mozzarella, baby spinach and plenty of parmesan.
Free printable recipe is available on our site:
Ingredients:
1 tsp olive oil
200 g (7oz) chorizo sliced
1 small onion peeled and finely chopped
pinch of salt and pepper
1 red bell pepper de-seeded and sliced
1 yellow bell pepper de-seeded and sliced
3 cloves garlic peeled and minced
250 g (8.8oz) dried rigatoni pasta
480 ml (2 cups) chicken or vegetable stock
400 g (14 oz) tin of finely chopped tomatoes
1 heaped tbsp tomato puree/paste
120 ml (½ cup) double (heavy) cream
75 g (2 ½ packed cups) baby spinach leaves
150 g (5.3 oz) mozzarella chopped/torn into small chunks
75 g (¾ cup) grated parmesan cheese
10 cherry/grape tomatoes sliced in half. I used a mixture of different colour tomatoes
To Serve:
pinch of black pepper
2 tbsp chopped fresh parsley
2 tbsp grated parmesan cheese
Instructions:
1. Heat the oil in a large frying pan (skillet) on a medium heat.
2. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.
3. Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened.
4. Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes.
5. Add in the rigatoni, then pour in the stock, tinned tomatoes and tomato puree. Stir together, pushing the rigatoni under the liquid. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.
6. After 10 minutes, carefully remove the lid and give everything a stir. Add the cream, spinach, mozzarella and parmesan. Stir together, then arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.
7. Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley and grated parmesan.
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away (especially the flavour of the chorizo), but you can make it ahead and it will still taste good.
Make the whole thing ahead (except adding the fresh tomatoes and parsley at the end), then cool, cover and refrigerate for up to two days.
Reheat in a pan, on the hob, over a medium heat, stirring often. You'll probably need to add a few splashes of water or stock to loosen up the sauce.
Note: As the dish cools, the pasta will continue to absorb liquid, so the pasta will be a little softer upon reheating.
Can I freeze it?
Yes, leftover portions can be placed in freezer-proof containers and frozen. Defrost overnight in the refrigerator, then reheat as per the 'make ahead' instructions above.
Ingredient swaps
Swap the pasta for your favourite pasta shape
Add extra vegetables (or swap existing ones) - mushrooms, green beans and broccoli make great additions.
Add the mushrooms in at the same time as the peppers
Add green beans and/or broccoli in about 10 minutes before the end of cooking.
Add chilli flakes, chilli sauce or sliced fresh chillies in for a spicy kick. Add them in when you add the bell peppers.
Add chicken if you like more meat. After frying and removing the chorizo from the pan, fry chicken pieces off in the leftover chorizo oil, before adding the onions and continuing on with the recipe.
How to scale up and scale down this recipe
You can double or halve the recipe, sticking to the same recipe ratios. The dish will take the same amount of time to cook if you're halving it.
If you're doubling the recipe, you'll need to use quite a deep pan to hold everything. It will probably take an extra minute or two to cook the pasta
#CookingShow #Recipe #pasta