Recipe: Appetizing Fettucini Marinara Pasta


Fettucini Marinara Pasta. Marinara pasta is a classic traditional dish, executed to perfection by Italian Michelin-starred Chef Chicco Cerea. A simple dish with a unique taste: a. Made with Double concentrated tomato paste.

Fettucini Marinara Pasta Fresh pasta helps make this fettuccine marinara a seriously quick dish to put together, yet it's bursting with flavour from the seafood and saffron. To serve, divide pasta between bowls and spoon over the sauce. Try Barilla Classic Blue Box's Fettuccine. You can cook Fettucini Marinara Pasta using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fettucini Marinara Pasta

  1. You need of Sauce.
  2. You need 5 of habanero pepper.
  3. You need 2 clove of whole garlic.
  4. Prepare 1/2 can of ragu sauted onion and garlic pasta sauce.
  5. Prepare 1/2 lb of ground pork.
  6. You need 2/3 of ground beef.
  7. Prepare 2/3 cup of red wine.
  8. Prepare 1 of sea salt (season depending on your tastes).
  9. It's of Optional: Meatballs.
  10. You need 1 lb of ground pork.
  11. It's 2/3 cup of minced garlic.
  12. It's 1 tsp of paprika.
  13. It's of Pasta.
  14. Prepare 1/2 box of fettucini.
  15. You need 1 of water (just enought to fill the pot, stopping not more than an inch before the top).
  16. It's 1 pinch of of sea salt.
  17. Prepare of Topping.
  18. Prepare 1 of grated parmesian cheese.

Fettuccine, one of the oldest pasta shapes, goes great with just about any sauce or pasta dish! Fettuccine with Broccoli, Sweet Corn and LimeLa Cocinera Con Prisa. While the pasta is cooking, heat the oil. Vind stockafbeeldingen in HD voor Pasta Seafood Fettuccine Marinara en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie.

Fettucini Marinara Pasta instructions

  1. boil water, add salt and pasta when ready. drain water and set pasta aside. be sure to toss every so often (or add a bit of oil) to keep from sticking together..
  2. usong the same pot or another pan, whichever you prefer, add oil and cook the veggies on medium-to-low heat for 5-8 minutes. or whenever they're soft and cooked through. and be sure to season with salt and any other spice you prefer..
  3. add the ground beef and ground pork and cook "till lightly browned, but make sure they're thoroughly cooked. lower heat to the lowest setting and take pot/pan off the fire. take over to sink and drain most of the excess oil produced by the meat, leaving a tablesoon or so to for flavor to add to the sauce..
  4. add pasta sauce and wine and cook on medium heat for 10-to-15 minutes, then let simmer for another 5 minutes..
  5. now simply add the pasta to the sauce and mix or leave aside and spoon it on if you prefer it that way, and serve! I usually add a liberal amount of parmesian to my pasta..
  6. FOR MEATBALLS: Mix the ground pork, garlic and paprika (and any other seasoning or ingredient you want) and shape into round balls. I prefer them small to medium size but you can make them extra big if you want. In a wok or a similar pan, deep fry the meatballs for about 10 min, let's say. When thoroughly cooked set aside on plate with paper towel to absorb any excess oil. Serve on each plate individually or add to sauce..

I served the marinara sauce over fettuccine because they are thicker in width and are able to somewhat hold more sauce when you slurp up the pasta. Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. My first time attempting Zucchini marinara sauce, I hafta say it adds a nice squashy flavor to the seriously though that looks good. I don't eat fettucini enough, it's a really nice substantial pasta. Fettuccine pasta topped with a homemade rich decadent alfredo sauce.

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