Pop-Sta Pasta Bar With Three Sauces

Recipe Ingredients

2 lbs	908g / 32oz	Penne rigate pasta
		Parsley Pesto
2 cups	80g / 2.8oz	Italian flat-leaf parsley
1/4 cup	59ml	Pignoli nuts - (3-oz jar)
1		Garlic clove - cracked away from
		Skin
1/2 cup	118ml	Extra-virgin olive oil - divided
1 teaspoon	5ml	Coarse black pepper
1 cup	198g / 7oz	Grated Parmigiano-Reggiano
		Tomato Basil Sauce
2 tablespoons	30ml	Extra-virgin olive oil
2		Garlic cloves - chopped
1		Onion - chopped (medium)
1		Crushed tomatoes - (28 oz)
1		Diced tomatoes - (14 oz) - drained
		Salt - to taste
		Freshly-ground black pepper - to taste
20		Fresh basil leaves - torn or shredded
		Gorgonzola Cheese Sauce
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour
1/2 cup	118ml	White wine
1 cup	237ml	Chicken stock
1/2 cup	118ml	Cream
2 tablespoons	30ml	Chopped sage leaves
3/4 lb	340g / 11oz	Gorgonzola cheese - cut into pieces
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 extra-virgin olive oil. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining extra-virgin olive oil, 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 heat 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.

This recipe yields 6 to 8 servings.

Description:

"Two pounds of pasta, and red, white and green sauces, in under 30 -- this menu ROCKS!"

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E29) - from the TV FOOD NETWORK

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