PARMESAN PASTA SAUCE RECIPES

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SPAGHETTI WITH BUTTERNUT SQUASH PARMESAN SAUCE - SKINNYTASTE - SKINNYTASTE - DELICIOUS HEALTHY RECIPES MADE WITH REAL FOOD



Spaghetti with Butternut Squash Parmesan Sauce - Skinnytaste - Skinnytaste - Delicious Healthy Recipes Made with Real Food image

Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 8

1 lb butternut squash (peeled and diced)
1 tbsp light butter
8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
1 cup large leek (white part only)
2 cloves garlic (minced)
1/4 cup fresh shaved parmesan cheese
4 sage leaves (sliced thin)
kosher salt and freshly ground black pepper (to taste)

Steps:

  • Bring a large pot of salted water to a boil.
  • Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon and place in a blender, blend until smooth.
  • Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
  • Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes.
  • Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
  • Stir in parmesan cheese and sage and mix in pasta until well coated.
  • Serve with additional parmesan cheese on the side.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 266 kcal, CarbohydrateContent 56 g, ProteinContent 9.5 g, FatContent 3.5 g, CholesterolContent 5 mg, SodiumContent 97 mg, FiberContent 9 g, SugarContent 2 g

PASTA WITH WHITE SAUSAGE SAUCE RECIPE - NYT COOKING



Pasta With White Sausage Sauce Recipe - NYT Cooking image

Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce. But it can also mean the very opposite. Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce. In fact, sausage is a gift to the minimalist cook: it comes already seasoned, and its seasoning can be used to flavor whatever goes with it. The technique is simple. It's easiest to start with bulk sausage, or patties, because then there's no need to remove the meat from a casing. (Though that is easy to do: Just slit the casing with a sharp knife and peel it off.) You crumble the sausage into a little melted butter, which adds smoothness to the final sauce (omit it if you prefer), add water or other liquid and finish with grated Parmesan.

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

1 tablespoon butter
1/2 pound sweet or hot Italian sausage (if using link sausage, remove it from the casing)
1/2 cup water, white wine or red wine
1/2 pound cut pasta like ziti
1/2 cup or more freshly grated Parmesan
Salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Put the butter in a medium skillet over medium-low heat. As it melts, crumble the sausage meat into it, making the bits quite small, 1/2 inch or less. Add the liquid, and adjust the heat so that the mixture simmers gently.
  • Cook the pasta until it is tender but not at all mushy. Reserve about 1/2 cup of the pasta cooking water.
  • Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.

Nutrition Facts : @context http//schema.org, Calories 489, UnsaturatedFatContent 13 grams, CarbohydrateContent 43 grams, FatContent 25 grams, FiberContent 2 grams, ProteinContent 21 grams, SaturatedFatContent 11 grams, SodiumContent 614 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California
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SPAGHETTI WITH BUTTERNUT SQUASH PARMESAN SAUCE - SKINNYTASTE - SKINNYTASTE - DELICIOUS HEALTHY RECIPES MADE WITH REAL FOOD
Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!
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Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce. But it can also mean the very opposite. Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce. In fact, sausage is a gift to the minimalist cook: it comes already seasoned, and its seasoning can be used to flavor whatever goes with it. The technique is simple. It's easiest to start with bulk sausage, or patties, because then there's no need to remove the meat from a casing. (Though that is easy to do: Just slit the casing with a sharp knife and peel it off.) You crumble the sausage into a little melted butter, which adds smoothness to the final sauce (omit it if you prefer), add water or other liquid and finish with grated Parmesan.
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