Take a tour of our
the everyday occasions store
Shop the store
dripping heart cake pink bakery boxes
LoveBugCupcakes1 IMG7
Love Bug Cupcakes milk Chocolate heart cupcakes
IMG8 IMG16281024x1
floral tags heart tags
IMG9 PinkWhiteStraws1
Heart Jam cookies party Supplies
m8 m9
cleaning kitchen brush set
m13 m14
linens kitchen
m17 m18
pastry bag roll of 100 baking supplies
m21 m22
platter collection linens
m25 m26
baking supplies bread board collection
m29 m30
classic throws linen pillow covers
reclaimed bread boards
linen storage ideas
m35 m36
Baking pantry DIY
m39 m40
paper & stationery everyday tags

Wednesday, March 23, 2011

Vegetable Ragu with Shrimp & Rigatoni | Dinner Recipes | Pasta

Vegetable Ragu with Shrimp and Rigatoni

Ragu comes in all shapes and sizes...  I've posted my beef ragu and pappardelle pasta, but this is a lighter version made with vegetables.  The texture, slight sweetness and flavor from carrots, onions and cherry tomatoes.  It is a quick recipe - a whirl in the food processor, then 10 minutes in the skillet. 

I added shrimp (reminiscent of a dinner I had at a French bistro with wide egg noodles) to this recipe, but you can add mushrooms, chicken, pork, pancetta, etc.

Vegetable Ragu with Shrimp and Rigatoni

2 large carrots
1 yellow onion
5 cloves of garlic
1 teaspoon of salt
1/2 tablespoon of italian herbs (any combo of dried or fresh basil, thyme, rosemary, oregano)
3 tablespoons of olive oil
1 cup of red wine
4 tablespoons of tomato paste
1 cup of cherry tomatoes, halved or sliced
1/4 cup of heavy cream
1 pound of shrimp, peeled
1 pound of pasta - rigatoni or penne work great
parmesan cheese
italian flat leaf parsley

Before you begin the sauce, put a pot of water on to boil.  Add 2-3 tablespoons of sea salt to the water.

Cut onions, carrots and garlic into a large dice and put in the food processor.

 Pulse food processor until the vegetables are chopped - not too finely. 
 Cook the vegetables in a skillet on medium with the olive oil for 5 minutes until tender.

*Now would be a great time to put the pasta in the boiling water to cook. 

 Add wine and tomato paste.  Stir and cook on medium for 5 minutes until the vegetables have absorbed the wine.

Add the cherry tomatoes and continue to cook.
Add the shrimp and cook for 2 minutes - just until shrimp are cooked.
Add cream.  *Pasta should be just about done!
Stir the cream in and combine until a sauce is formed.  To thin the sauce, add some of the pasta water, if necessary.   Remove the sauce from heat.  Strain pasta and put it directly into the sauce (without rinsing).

Toss and serve with Parmesan cheese and parsley.

No comments:

Post a Comment

Blog    Store
The Everyday Occasions Store:
home entertaining and ifestyle expert
my email newsletter
rss feed
ValentinesCollection1 HeartCake1 IMG5 Shop the store m56 m55 IMG6082 m65