How To Make Spaghetti Primavera with Saffron By Rachael
This classic vegetable pasta comes alive when tossed with a flavorful herb sauce.
Pasta with Meatballs and Escarole
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Edward Cooks Italian Dinner
In the year 2004, Edward J. Capolongo demonstrates how to prepare an Italian meal, including roasted red peppers, pasta with home-made tomato sauce, braciole, broccoli rabe, and stuffed artichokes, in the style of the region of Italy from which his family emigrated, as taught to him by his maternal grandmother, Mrs. Laura D’Avanzo…shot and edited by Neil Capolongo.
Homemade Cavatelli with Ragu` Sauce - Rossella's Cooking with Nonna
In this episode, Rossella invites Nonna Rosetta Rauseo, originally from Campania, to prepare a classic recipe of Homemade Cavatelli with Ragu` Sauce.
See how we make a very easy Sunday Sauce or to some people Sunday Gravy.
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CHORIZO & BROCCOLI PASTA WITH PARMESAN & FETA CHEESE
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So this week I’m my impromptu Chorizo & Broccoli Pasta with Parmesan & Feta cheese recipe video ???? ???? it is a super simple and easy recipe that I just made up and it came out tasting delicious ???? Definitely try it out and let me know how it goes ???? I have placed the ingredients in the description box and the method can be found in the video ????
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Ingredients
2 tbsp olive oil
2 tbsp of crushed garlic
Slice 1 1/2 onions
Slice 1 string of chorizo
Half squeezed lemon
1 tbsp of garlic & herb inna parma spice
1/2 tbsp Rosemary & Olive spice
1/2 tbsp of Robertson Steak & Chops spice
1/2 tbsp of black pepper
500g of cooked ribbon pasta
Slice 1 broccoli head
4 tbsp of Parmesan
3 sliced full sliced spring onion
Cubed feta
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Tyler Florence's Orecchiette with Broccoli Rabe, Clams and Sausage | Tyler's Ultimate | Food Network
Tyler makes a fabulous pasta dish with pork sausage meatballs, broccoli rabe and steamed clams!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish
Directions
1. Set a large pot of salted water over high heat and bring to a boil.
2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.
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Tyler Florence's Orecchiette | Tyler's Ultimate | Food Network