Sunny Anderson shared two simple pasta recipes that anyone can whip up at home for a delicious meal, no delivery service required.
The Food Network "Thanksgiving Pie Fight" host made two of the top dishes from Grubhub and Seamless, but made it healthy and affordable.
Guess what time it is …. it’s time for TAKEOUT FAKEOUT! Chef @SunnyAnderson is here to put her own healthy and affordable spin on our favorite pasta dishes! Get the recipes here: https://t.co/BRdC2HPcVa pic.twitter.com/Ej28CqZssX
— Good Morning America (@GMA) November 5, 2019
Check out her full recipes below and don't forget to save some pasta water!
One important tip to making restaurant quality pasta at home -- reserve some of the water that the pasta cooked in. It contains more starches that when added back to the pan with the sauce will help coat the noodles and create a glossy finish.
For the sauce
2 tablespoons olive oil
1/2 cup chopped sweet onion
Kosher salt
2 cloves garlic, sliced paper thin
1/2 teaspoon hot Hungarian paprika
1 (28-ounce) can whole tomatoes with basil
1 cup heavy cream
1/3 cup vodka
1/2 cup grated Asiago cheese (from the wedge/block
1 pound penne, cooked al dente (pasta water reserved)
Freshly chopped parsley leaves (to garnish)
Grated Asiago cheese (from the wedge/block to garnish)
Directions:
In a large non-stick pan with straight sides add the olive oil over medium heat. When it swirls add the onions and a pinch of salt. Cook while stirring until tender, but not browned. Stir in the garlic and paprika. Make sure everything is coated with the color of paprika and tender, then add the tomatoes and break up with a masher or a wooden spoon.
Stir and bring to a simmer for 10 minutes. Add the cream and vodka and cook a few minutes more.
Toss in cheese and stir.
Drain the pasta and add to the sauce with half a cup of pasta water. Mix until pasta is nicely coated and continue to cook pasta in the sauce for about two minutes while stirring.
Serve in a large family-style bowl with a sprinkle of parsley and some grated cheese.
Ingredients:
For the pesto
3/4 cup toasted hazelnuts
Zest of 1 lemon
Juice of 1 lemon
4 cups spinach, loosely packed
2 cloves garlic
1/2 cup grated parmesan cheese (from the wedge/block)
Kosher salt and freshly ground pepper
1/2 cup olive oil
For the pasta
1 pound fresh ricotta ravioli (or any fresh pasta)
1/4 cup toasted hazelnuts, chopped
Grated parmesan cheese (from the wedge/block)
Directions:
To make the pesto, use a food processor and add hazelnuts, lemon zest and juice, spinach, garlic, parmesan, a pinch of salt and a few grinds of pepper. Pulse until slightly combined, then drizzle in olive oil and pulse until a bit choppy.
Make the pasta and serve. Boil pasta in salted water as directed on package. Drain pasta, reserving about a cup of the water. Add pesto to the already warm pot you used to boil the pasta. Add a splash of the still-hot water used to cook the pasta. Stir to make into a bit of a sauce, adding more water if needed. Add the pasta and swirl gently to coat.
Pour into a family-style pasta bowl and serve with a sprinkle of hazelnuts and cheese.
Recipes reprinted with permissions courtesy of Sunny Anderson, 2019.
