Best 5 Pasta Rustica Recipes

PASTA RUSTICA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
• Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
• Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

PASTA RUSTICA

Steps:

• Cook and drain the pasta.
• Brown the onions in the oil for about 5 minutes.
• Add the garlic and cook 1 minute more.
• Break the sausage into small pieces and crumble over the onion.
• Brown thoroughly, so no pink remains.
• Add the herbs, pepper flakes, tomatoes, puree, and water.
• Bring to a boil.
• Reduce heat to med-low and simmer for 30 minutes, until thickened.
• Do no not cover.
• Taste and add salt as necessary.
• Mix together the pasta, cottage cheese, mozzarella, and the sauce.
• Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.

PASTA RUSTICA WITH SMOKED MOZZARELLA

Steps:

• Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES

Steps:

• In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
• Stir in the basil, oregano, and red pepper flakes.
• Add the tomatoes with their puree and the water and bring to a boil.
• Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
• Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
• Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
• In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
• Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
• Serve hot.

PASTA RUSTICA WITH THREE CHEESES

Steps:

• 1. Preheat oven at 350 degrees.
• 2. Saute garlic, onion, sausage, basil and red pepper flakes and salt. Add tomatoe puree, bring to a boil, reduce heat to medium low and simmer for 10 minutes. Add cooked pasta and remove from heat.
• 3. Stir in ricotta cheese and half of the mozarella cheese. Transfer into a baking dish and sprinkle the rest of the mozarella cheese and parmigiano. Bake for half an hour or until cheese are melted.