Fettuccine with Sausage-Marinara Sauce

"The meat and vegetables are ready in the freezer so all you have to do is add marinara sauce."

Original recipe yield: 4 servings.

Prep Time:15 MinutesCook Time:20 MinutesReady In:35 MinutesServings:4 (change)

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INGREDIENTS:
1 pound mild or hot turkey Italian sausage, casings removed
1 medium yellow bell peppers, cut into thin strips
2 medium carrots, thinly sliced
1 medium onion, cut into thin wedges
4 (15 ounce) containers BUITONI® Mushroom Marinara Sauce
2 (9 ounce) packages BUITONI® Cut Pastas Spinach Fettuccine
1/2 cup shredded Parmesan cheese (optional)

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DIRECTIONS:
COAT large nonstick skillet with cooking spray. Heat over medium-high heat. Add sausage; cook, stirring to break into pieces, for 5 to 10 minutes or until cooked through.
ADD bell peppers, carrots and onion. Cook, stirring occasionally, for 5 to 6 minutes or just until tender. Remove from heat; cool slightly. Divide mixture in half. Transfer half of mixture to a 1-quart freezer bag. Seal, label and freeze for up to 2 months.
COMBINE remaining meat and vegetable mixture with 2 containers sauce in the same skillet. (Freeze the other 2 containers sauce.) Cook, stirring occasionally, for 5 to 10 minutes or until heated through. Meanwhile, prepare 1 package of pasta according to package directions. Top with sauce; sprinkle with cheese.


TO REHEAT FROZEN PORTION: Transfer frozen meat and vegetable mixture to a large saucepan. Defrost the remaining 2 containers sauce according to package directions and add to meat and vegetable mixture; cover. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until heated through. Meanwhile, prepare 1 package of pasta according to package directions. Top with sauce; sprinkle with 1/2 cup shredded Parmesan cheese.

Fettuccine with Clams, Garlic & Fresh Tomato
‘Fettuccine alle Vongole’

Impress dinner party guests with this speedy
combination of evocative ingredients.
Guaranteed to become a weekly favourite.

Serves: 4
Preparation time: 20 minutes
plus 30 minutes soaking
Cooking time: 15 minutes


Ingredients Method
350g (12oz) clams
3 fat garlic cloves
4tbsps olive oil
1 fresh red chilli
4 bay leaves
125ml (4fl oz) good white wine
400g (14oz) baby plum tomatoes, halved lengthways
115g (4oz) sun dried tomatoes, sliced
25g (1oz) fresh basil, stalks discarded
25g (1oz) freshly chopped flat-leaf parsley
400g (14oz) Buitoni Tagliatelle pasta
salt and freshly ground black pepper
extra virgin olive oil, to drizzle

Soak the clams in salted water for 30 minutes to remove the grit, and then wash in clean water and drain. Remove any clams that have opened.

Bring a large pan of salted water to a rolling boil.

Place the unpeeled garlic cloves on a clean surface and crush with the blade of a heavy knife, then remove the peel. Put the oil in a large non-stick frying pan and add the garlic, chilli and bay leaves. Cook for a minute over a low heat. Add the clams and wine, cover and cook for 2–3 minutes. Once opened, (remove any clams that have remained closed) simmer for 3 minutes over a medium heat. Add the tomatoes, sun dried tomatoes, basil and parsley and cook for a further 5 minutes over a low heat. Set aside.

Meanwhile, ease the pasta into the pan of boiling water and cook according to pack instructions.

Remove the whole chilli from the sauce and then toss the pasta with the clams. If you find there are two many shells, remove and discard some of them. Drizzle with extra virgin olive oil and toss to mix. Adjust the seasoning and serve immediately with a drizzle of olive oil.

Nutrition Information

Typical values Per Serving Per 100g

Energy 710Kcal 190Kcal

Protein 28.8g 7.7g

Fibre 4.5g 1.2g

Sodium 591mg 158mg

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