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    Betty Crocker The Big Book Of Pasta
    Betty Crocker The Big Book Of Pasta
    Betty Crocker The Big Book Of Pasta
    Ebook496 pages6 hours

    Betty Crocker The Big Book Of Pasta

    By Betty Crocker

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    About this ebook

    Featuring a variety of 175 tasty and hearty recipes, Betty Crocker The Big Book of Pasta shows how delicious and versatile this pantry staple can be when planning family meals.

    Pasta is the perfect dinnertime solution for busy, budget-conscious families, and this collection delivers with more than 175 delicious, creative, and foolproof recipes and more than 125 beautiful full-color photos. Information on mix-and-match recipes, working with non-wheat pastas and different cooking methods for fresh versus dried pastas helps home cooks find perfect noodle and sauce combinations for every night of the week–from oven-baked Moroccan Spinach Lasagna or Classic Spaghetti and Meatballs to simmering one-pot soups featuring tortellini and orzo. Special icons highlight Fast, Make-Ahead, and Meatless recipes. The book even includes information on making fresh pasta and gnocchi, for those cooks looking to take their pasta prep to the next level.
    LanguageEnglish
    PublisherHarperCollins
    Release dateFeb 2, 2016
    ISBN9780544580060
    Betty Crocker The Big Book Of Pasta
    Author

    Betty Crocker

    With more than 75 million cookbooks sold since 1950, Betty Crocker is the name Americans trust most to level the culinary playing field with innovative new ways to make delicious simple through reliably tasty and intuitive kitchen solutions. For 100 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines, and social media.

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      Book preview

      Betty Crocker The Big Book Of Pasta - Betty Crocker

      Homemade Pasta

      Gluten-Free Homemade Pasta

      Marinara Sauce

      Puttanesca

      Bolognese

      Creamy Tomato-Vodka Sauce

      Italian Tomato Sauce

      Arrabbiata Pasta Sauce

      Short Rib–Sausage Ragu

      Basil Pesto

      Four-Cheese Homemade Ravioli

      Cacio e Pepe

      Fettuccine Alfredo

      Macaroni and Cheese

      Creamy Noodles Romanoff

      Primavera Pasta

      Manicotti

      Spaghetti and Meatballs

      Beef with Bow Tie Pasta

      Skillet Lasagna

      Italian Sausage Lasagna

      Chicken Tetrazzini

      Straw and Hay Pasta

      Ham and Broccoli Fettuccine

      Spaghetti Carbonara

      Scampi with Fettuccine

      Linguine with Spicy Red Clam Sauce

      Spaghetti with White Clam Sauce

      • MEATLESS •

      homemade pasta

      prep time: 30 Minutes • start to finish: 1 Hour 15 Minutes • 8 servings

      2 cups all-purpose flour

      ½ teaspoon salt

      2 eggs

      ¼ cup water

      1 tablespoon olive or vegetable oil

      1 In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)

      2 Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Cover with plastic wrap or foil; let stand 15 minutes.

      3 Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time (keep remaining dough covered) into rectangle,

      1

      /

      16

      to ⅛ inch thick (if using a hand-crank pasta machine, pass dough through machine until

      1

      /

      16

      inch thick*). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, ¼-inch strips for fettuccine or ⅛-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack, or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry.

      4 In 6- to 8-quart Dutch oven or saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water; drain.

      *Our recipes were not developed for or tested in electric extrusion pasta machines. These machines generally have specific measuring devices for dry and liquid ingredients unique to each machine. We recommend following the manufacturer’s directions.

      1 Serving: Calories 150; Total Fat 3.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 55mg; Sodium 160mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 5g Exchanges: 1½ Starch, ½ Fat Carbohydrate Choices: 1½

      Improvise

      Add 1 tablespoon chopped fresh or 1 teaspoon dried crumbled herb leaves to flour mixture before adding eggs.

      For Whole Wheat Pasta, make as directed, except use 3 cups whole wheat or white whole wheat flour and 5 eggs, beaten. Omit water.

      Pasta Point

      Use a large wooden board or laminated countertop for rolling out pasta dough. Avoid cold surfaces like granite, metal or marble because the dough tends to stick.

      Cutting Homemade Pasta

      • MEATLESS •

      gluten-free homemade pasta

      prep time: 30 Minutes • start to finish: 1 Hour 15 Minutes • 8 servings

      2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend

      ½ teaspoon salt

      2 eggs

      ⅓ cup water

      1 tablespoon olive or vegetable oil

      1 In medium bowl, mix flour blend and salt. Make a well in center of mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in water, 1 teaspoon at a time, until dough is easy to handle. If dough is too sticky, gradually add flour blend when kneading.) Gather dough into a ball. On surface lightly sprinkled with flour blend, knead 3 to 5 minutes or until firm and smooth. Cover with plastic wrap or foil; let stand 15 minutes.

      2 Divide dough into 6 equal parts.* On surface lightly sprinkled with flour blend, roll one-sixth of dough at a time (keep remaining dough covered or it will dry out and crack) into rectangle,

      1

      /

      16

      to ⅛ inch thick (if using hand-crank pasta machine, pass dough through machine until

      1

      /

      16

      inch thick**). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, ¼-inch strips for fettuccine or ⅛-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on towels lightly sprinkled with flour blend; let stand 30 minutes or until dry.

      3 In 6- to 8-quart Dutch oven or saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water; drain.

      *Gluten-free pasta dough is more fragile and can break more easily. We found working with smaller dough portions and keeping dough sheets 12 inches or shorter worked best.

      **Our recipes were not developed for or tested in electric extrusion pasta machines. These machines generally have specific measuring devices for dry and liquid ingredients unique to each machine. We recommend following the manufacturer’s directions.

      1 Serving: Calories 150; Total Fat 3.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 55mg; Sodium 160mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 5g Exchanges: 1½ Starch, ½ Fat Carbohydrate Choices: 1½

      • MEATLESS •

      marinara sauce

      prep time: 15 Minutes • start to finish: 45 Minutes • 12 servings

      2 cans (28 oz each) crushed tomatoes with basil, undrained

      1 can (6 oz) tomato paste

      1 large onion, chopped (1 cup)

      8 cloves garlic, finely chopped

      1 tablespoon olive or vegetable oil

      2 teaspoons sugar

      1½ teaspoons dried basil leaves

      1 teaspoon dried oregano leaves

      1 teaspoon pepper

      ½ teaspoon salt

      1 In 3-quart saucepan, stir all ingredients until well mixed. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes to blend flavors.

      2 Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

      1 Serving: Calories 130; Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 900mg; Total Carbohydrate 24g (Dietary Fiber 4g); Protein 4g Exchanges: ½ Starch, 1 Other Carbohydrate, ½ Vegetable, ½ Fat Carbohydrate Choices: 1½

      puttanesca

      prep time: 40 Minutes • start to finish: 40 Minutes • 4 servings

      ⅓ cup olive or vegetable oil

      2 cloves garlic, halved

      1 tablespoon capers

      4 flat anchovy fillets in oil, drained, finely chopped

      2 cans (28 oz each) whole tomatoes, drained, chopped

      1 small jalapeño chile, seeded, finely chopped

      1 package (16 oz) spaghetti

      ½ cup sliced pitted kalamata or ripe black olives

      1 In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Remove garlic and discard.

      2 Stir capers, anchovy fillets, tomatoes and chile into oil in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.

      3 Meanwhile, cook and drain spaghetti as directed on package. Stir spaghetti and olives into tomato mixture; cook until thoroughly heated.

      1 Serving: Calories 750; Total Fat 24g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 790mg; Total Carbohydrate 112g (Dietary Fiber 9g); Protein 22g Exchanges: 6 Starch, ½ Other Carbohydrate, 2½ Vegetable, 4 Fat Carbohydrate Choices: 7½

      bolognese

      prep time: 25 Minutes • start to finish: 1 Hour 10 Minutes • 12 servings

      2 tablespoons olive or vegetable oil

      1 tablespoon butter

      2 medium carrots, finely chopped (1 cup)

      1 medium stalk celery, finely chopped (½ cup)

      1 medium onion, chopped (½ cup)

      2 cloves garlic, finely chopped

      1 lb lean (at least 80%) ground beef

      ¼ cup chopped pancetta or bacon

      ½ cup dry red wine, nonalcoholic red wine or beef broth

      3 cans (28 oz each) whole tomatoes, drained, chopped

      1 teaspoon dried oregano leaves

      ½ teaspoon pepper

      ½ cup milk or heavy whipping cream

      1 In 12-inch skillet, heat oil and butter over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring frequently, until crisp-tender. Stir in beef and pancetta. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

      2 Stir in wine. Heat to boiling; reduce heat to low. Simmer uncovered until wine has evaporated. Stir in tomatoes, oregano and pepper. Heat to boiling; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally. Remove from heat; stir in milk.

      3 Use sauce immediately, or cover and refrigerate up to 48 hours or freeze up to 2 months.

      1 Serving: Calories 100; Total Fat 4g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 25mg; Sodium 360mg; Total Carbohydrate 8g (Dietary Fiber 2g); Protein 9g Exchanges: 1½ Vegetable, 1 Medium-Fat Meat Carbohydrate Choices: ½

      Pasta Point

      A staple of Northern Italy, bolognese is a hearty, thick meat sauce with canned tomatoes, wine and milk or cream. Think of it as a meat sauce with tomato versus a tomato sauce with meat.

      • QUICK •

      creamy tomato-vodka sauce

      prep time: 10 Minutes • start to finish: 30 Minutes • 6 servings

      1 tablespoon olive or vegetable oil

      1 small onion, chopped (⅓ cup)

      2 cloves garlic, finely chopped

      1 can (28 oz) crushed tomatoes with basil, undrained

      ½ cup vodka or chicken broth

      1 teaspoon sugar

      ¼ teaspoon coarse (kosher or sea) salt

      ⅛ teaspoon pepper

      ½ cup heavy whipping cream

      1 In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring constantly, until crisp-tender.

      2 Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in whipping cream. Heat just until hot.

      1 Serving: Calories 130; Total Fat 9g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 8g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Vegetable, 2 Fat Carbohydrate Choices: ½

      • MEATLESS •

      italian tomato sauce

      prep time: 15 Minutes • start to finish: 1 Hour 5 Minutes • 8 servings

      2 tablespoons olive or vegetable oil

      1 large onion, chopped (1 cup)

      1 small green bell pepper, chopped (½ cup)

      2 large cloves garlic, finely chopped

      1 can (28 oz) whole tomatoes, undrained

      2 cans (8 oz each) tomato sauce

      2 tablespoons chopped fresh or 2 teaspoons dried basil leaves

      1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves

      ½ teaspoon salt

      ½ teaspoon fennel seed

      ¼ teaspoon pepper

      1 In 3-quart saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.

      2 Stir in remaining ingredients, breaking up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occasionally.

      3 Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

      1 Serving: Calories 90; Total Fat 3.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 670mg; Total Carbohydrate 11g (Dietary Fiber 2g); Protein 2g Exchanges: 2 Vegetable, ½ Fat Carbohydrate Choices: 1

      Improvise

      To make in the slow cooker, use 1 medium onion, chopped (½ cup). Substitute 1 can (28 ounces) diced tomatoes, undrained, for the whole tomatoes. Use 1 can (8 ounces) tomato sauce. Spray 3½ to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients. Cover; cook on Low heat setting 8 to 10 hours.

      Pasta Point

      Make a batch or two and freeze it in portion sizes that work for you. Use it as is, or toss in some pepperoni, cooked Italian sausage and mushrooms or olives.

      • QUICK • MEATLESS •

      arrabbiata pasta sauce

      prep time: 10 Minutes • start to finish: 25 Minutes • 4 servings

      1 tablespoon olive or vegetable oil

      3 cloves garlic, finely chopped

      1 can (28 oz) crushed tomatoes with basil, undrained

      ½ teaspoon crushed red pepper flakes

      ½ teaspoon coarse (kosher or sea) salt

      ⅛ teaspoon pepper

      1 In 3-quart saucepan, heat oil over medium heat. Cook garlic in oil about 1 minute, stirring constantly, until golden.

      2 Stir in remaining ingredients. Heat to boiling. Reduce heat; simmer uncovered about 15 minutes, stirring occasionally, until thickened.

      3 Serve over cooked pasta.

      1 Serving: Calories 70; Total Fat 3.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 550mg; Total Carbohydrate 9g (Dietary Fiber 2g); Protein 2g Exchanges: 1 Vegetable, 1 Fat Carbohydrate Choices: ½

      Pasta Points

      Be sure to cook the garlic just until golden. If the garlic burns, the sauce will have a bitter, unpleasant flavor.

      Ah-rah-bee-AH-tah is the Italian word for angry and refers to culinary dishes with lots of spice. Tomatoes, pancetta and chiles are often used. The crushed red pepper flakes and garlic give its signature spice.

      short rib–sausage ragu

      prep time: 35 Minutes • start to finish: 3 Hours 35 Minutes • 8 servings

      3 lb boneless beef short ribs

      1 teaspoon salt

      2 tablespoons olive oil

      ¼ cup finely chopped carrot

      ¼ cup finely chopped celery

      ¼ cup finely chopped onion

      2 cloves garlic, finely chopped

      4 oz mild bulk Italian pork sausage

      ½ cup dry red wine

      2 tablespoons tomato paste

      1 tablespoon all-purpose flour

      2½ cups reduced-sodium beef broth

      ¼ teaspoon pepper

      2 slices bacon, crisply cooked, crumbled

      2 sprigs fresh thyme (about 5 inches long)

      2 sprigs fresh rosemary (about 5 inches long)

      Hot cooked pappardelle or rigatoni pasta, if desired

      Shredded Parmesan cheese, if desired

      1 Heat oven to 350°F. Sprinkle ribs with salt and rub it into all surfaces. In 6-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook ribs in oil 6 to 8 minutes, turning frequently, until browned on all sides (brown ribs in batches if necessary). Remove ribs; set aside.

      2 Reduce heat to medium. Add carrots, celery, onion, garlic and sausage to Dutch oven. Cook 6 to 8 minutes, stirring frequently and scraping up any browned bits, until sausage is browned. Drain any fat if necessary. Stir in wine; heat to boiling. Reduce heat; simmer uncovered about 6 minutes or until wine is almost evaporated.

      3 Stir in tomato paste and flour until well blended. Gradually stir in 2½ cups of the broth; stir in pepper and bacon. Place herb sprigs on counter and tie together with kitchen string, place in broth. Place ribs into broth, coating with broth on all sides. Ribs may not fit in a single layer and will not be submerged in broth mixture.

      4 Cover and bake 2½ to 3 hours or

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