Everyday Pasta by Giada De Laurentiis Read Free Book Online Page A

manicotti with the béchamel sauce and sprinkle with the remaining ¼ cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.
    Rigatoni with Sausage, Peppers, and Onions
    4 to 6 servings
    Stroll through any Italian-American street fair and you’ll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they’re even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.
    ¼ cup extra-virgin olive oil
    1 pound sweet Italian turkey sausages
    2 red bell peppers, cored, seeded, and sliced
    2 yellow onions, sliced
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    4 garlic cloves, chopped
    ½ teaspoon dried oregano
    ½ cup chopped fresh basil
    2 tablespoons tomato paste
    1 cup Marsala wine
    1 (14.5-ounce) can diced tomatoes, with juice
    ¼ teaspoon crushed red pepper flakes (optional)
    1 pound rigatoni pasta
    Freshly grated Parmesan cheese, for garnish
    Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
    Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
    Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
    While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.
    Roman-Style Fettuccine with Chicken
    4 to 6 servings
    This is a typically Italian way of preparing chicken, but Italians rarely combine chicken with pasta; by serving chicken over wide ribbons of fettuccine I’ve created a hybrid Italian-American one-dish meal.
    ¼ cup extra-virgin olive oil
    4 boneless, skinless chicken breast halves
    2 boneless, skinless chicken thighs
    Salt and freshly ground black pepper
    1 red bell pepper, cored, seeded, and sliced
    1 yellow bell pepper, cored, seeded, and sliced
    3 ounces prosciutto, chopped
    2 garlic cloves, chopped
    1 (14.5-ounce) can diced tomatoes, with juice
    ½ cup dry white wine
    1 tablespoon chopped fresh thyme
    1 teaspoon chopped fresh oregano
    ½ cup low-sodium chicken broth
    1½ pounds fresh fettuccine
    2 tablespoons drained capers
    ¼ cup chopped fresh flat-leaf parsley
    Heat the oil in a large, heavy skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Cook the chicken until brown on both sides, about 4 minutes per side. Remove from the pan and set aside.
    Keeping the same pan over medium heat, add the bell peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and their juice, wine, thyme, and oregano. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Return the chicken to the pan, add the broth, and bring the mixture to a boil. Reduce the heat, cover, and simmer until the chicken is cooked through, 20 to 30 minutes.
    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fresh pasta, stir, and cook until tender, about 1 minute. Drain.
    Remove the chicken and let it cool slightly on a cutting board. Using a fork and knife, gently shred the chicken. Return the chicken to the pan. Stir in the capers and parsley.
    To serve, spoon the pasta into serving dishes and top