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POP-sta Pasta Bar with Three Sauces (Rachael Ray) Recipe

POP-sta Pasta Bar with Three Sauces (Rachael Ray) Recipe

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POP-sta Pasta Bar with Three Sauces (Rachael Ray)

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Ingredients:

Serving

2 lb penne rigate pasta
2 cups italian flat-leaf parsley
1 (3-oz) jar or 1/4 cup pignoli nuts
1 clove garlic , cracked away from skin
1/2 cup extra-virgin olive oil, divided
1 tsp coarse black pepper
1 cup grated parmigiano-reggiano
2 tbsp extra-virgin olive oil , 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, chopped
1 (28-oz) can crushed tomatoes
1 (14-oz) can diced tomatoes, drained
salt and pepper
20 leaves fresh basil , torn or shredded
2 tbsp butter
2 tbsp all-purpose flour
1/2 cup white wine
1 cup chicken stock
1/2 cup cream
2 tbsp chopped sage leaves
3/4 lb gorgonzola cheese , cut into pieces
salt and freshly ground black pepper

Directions:

Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente.
In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup evoo. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining evoo, stir to combine.
Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions - just keep an eye on the hat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.
In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste.
Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.
Serve the three pastas family style or buffet style, immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1273.23 Kcal (5331 kJ)
Calories from fat	576.93 Kcal
		% Daily Value*
Total Fat	64.1g	99%
Cholesterol	96.84mg	32%
Sodium	1113.78mg	46%
Potassium	417.18mg	9%
Total Carbs	123.21g	41%
Sugars	8.91g	36%
Dietary Fiber	7.83g	31%
Protein	47.51g	95%
Vitamin C	30.2mg	50%
Vitamin A	0.6mg	20%
Iron	4.9mg	27%
Calcium	378.4mg	38%

Amount Per 100 g
Calories	306.25 Kcal (1282 kJ)
Calories from fat	138.77 Kcal
		% Daily Value*
Total Fat	15.42g	99%
Cholesterol	23.29mg	32%
Sodium	267.9mg	46%
Potassium	100.34mg	9%
Total Carbs	29.63g	41%
Sugars	2.14g	36%
Dietary Fiber	1.88g	31%
Protein	11.43g	95%
Vitamin C	7.3mg	50%
Vitamin A	0.1mg	20%
Iron	1.2mg	27%
Calcium	91mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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