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Father Dan’s Favorite Pasta

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Ingredients
  Canned stewed tomatoes 28 Ounce (1 Can)
  Canned whole tomatoes 28 Ounce, chopped and drained (1 Can)
  Tomato paste 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Snipped oregano/2 teaspoons dried oregano, crushed 2 Tablespoon (Fresh)
  Snipped fresh thyme/2 teaspoons dried thyme, crushed 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper 1 Teaspoon
  Light cream 1 1⁄2 Cup (24 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 1 Cup (16 tbs)
  Prosciutto 6 Ounce, chopped
  Snipped fresh basil/1 tablespoon dried basil, crushed 1⁄4 Cup (4 tbs)
  Spinach fettuccine 1 1⁄2 Pound
  Freshly grated parmesan cheese/Shredded mozzarella cheese 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 350°.

MAKING
2. Take a 4-quart Dutch oven and mix chopped tomatoes, non-drained stewed tomatoes, garlic, tomato paste, thyme, oregano, pepper and salt and boil the mixture.
3. Lower the heat and simmer, on medium heat, uncovered, for 10 minutes.
4. Add wine, sour cream and light cream. Stirring intermittently, simmer for 20 minutes more.
5. Mix prosciutto, basil and 1 cup Parmesan cheese and allow the mixture to simmer for 5 minutes.
6. Simultaneously, take an 8-quart stockpot, add 6 quarts boiling salted water and cook fettuccine for about 8 to 10 minutes or till the fettuccine turns firmly tender.
7. Transfer cooked fettuccine back to stockpot after draining completely.
8. Top hot pasta with tomato mixture and toss till pasta is completely coated.
9. Take a oven-safe serving dish and transfer pasta mixture to it. Top with additional Parmesan cheese or Mozzarella cheese.
10. Allow to bake for 3 minutes or till cheese melts and starts turning light brown.

SERVING
11. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
4

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