Christmas Pasta: Imagine a dish so vibrant, so festive, it practically sings carols! This isn’t just another pasta recipe; it’s a celebration on a plate, a symphony of flavors designed to bring joy to your holiday table. Forget the same old roast; this year, surprise your loved ones with a stunning and delicious Christmas pasta creation that will become a cherished tradition.
While pasta itself boasts a rich history rooted in Italian culinary tradition, the concept of “Christmas Pasta” is more about embracing seasonal ingredients and festive colors. Think bright red tomatoes, deep green spinach, creamy white cheeses all coming together to create a visually stunning and palate-pleasing experience. It’s a modern twist on a classic comfort food, perfectly suited for a cozy Christmas Eve dinner or a potluck gathering with friends.
People adore this dish for its versatility and sheer deliciousness. The beauty of Christmas pasta lies in its adaptability. You can customize it to suit your family’s preferences, adding your favorite proteins, vegetables, and sauces. But beyond its flexibility, it’s simply a delightful combination of textures and tastes. The al dente pasta, the savory sauce, the fresh vegetables it’s a culinary experience that’s both comforting and exciting. Plus, it’s relatively easy to prepare, making it a stress-free option for busy holiday schedules. So, are you ready to ditch the holiday cooking stress and embrace a new, delicious tradition? Let’s get cooking!
Ingredients:
- 1 pound Italian sausage, removed from casings
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 8 ounces cremini mushrooms, sliced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 pound pasta (such as penne, rigatoni, or farfalle)
- 8 ounces fresh mozzarella cheese, cubed
- 1/2 cup grated Parmesan cheese
- Olive oil
Preparing the Sausage and Vegetable Base
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 8-10 minutes. Remove the sausage from the pot and set aside. Leave any rendered fat in the pot this will add flavor to the vegetables.
- Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the Bell Peppers and Mushrooms: Add the chopped red and green bell peppers and sliced cremini mushrooms to the pot. Cook, stirring occasionally, until the peppers are slightly softened and the mushrooms have released their moisture and started to brown, about 8-10 minutes.
Simmering the Christmas Pasta Sauce
- Combine the Tomato Ingredients: Stir in the crushed tomatoes, tomato sauce, diced tomatoes (undrained), and tomato paste. Mix well to combine all the ingredients.
- Deglaze with Red Wine: Pour in the dry red wine and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. This process, called deglazing, adds depth of flavor to the sauce. Let the wine simmer for a few minutes to allow the alcohol to evaporate.
- Add the Herbs and Spices: Stir in the chopped fresh basil, chopped fresh parsley, dried oregano, dried thyme, and red pepper flakes (if using). Season with salt and black pepper to taste. Remember that the sausage and Parmesan cheese will also add saltiness, so start with a smaller amount and adjust as needed.
- Simmer the Sauce: Return the browned sausage to the pot. Reduce the heat to low, cover the pot, and let the sauce simmer for at least 1 hour, or up to 2-3 hours for a richer flavor. Stir occasionally to prevent sticking. The longer the sauce simmers, the more the flavors will meld together.
- Finish with Cream: Stir in the heavy cream during the last 15 minutes of simmering. This will add a touch of richness and creaminess to the sauce.
Cooking the Pasta
- Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions. Be sure to salt the pasta water generously this is your only chance to season the pasta itself. Cook the pasta until it is al dente, meaning it is firm to the bite.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to adjust the consistency of the sauce and help it cling to the pasta.
- Drain the Pasta: Drain the pasta in a colander.
Assembling the Christmas Pasta
- Combine Pasta and Sauce: Add the drained pasta to the pot with the sauce. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add Mozzarella: Gently stir in the cubed fresh mozzarella cheese. The heat from the pasta and sauce will melt the mozzarella slightly, creating pockets of cheesy goodness.
- Serve and Garnish: Serve the Christmas pasta immediately. Garnish with grated Parmesan cheese and a sprinkle of fresh basil or parsley, if desired.
Tips and Variations
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether.
- Vegetarian Option: To make this dish vegetarian, omit the Italian sausage and add more vegetables, such as zucchini, eggplant, or spinach. You can also use a vegetarian sausage substitute.
- Cheese Variations: Feel free to experiment with different types of cheese. Provolone, fontina, or ricotta salata would all be delicious additions.
- Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce before adding the pasta.
- Freezing: The sauce can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- Wine Pairing: A medium-bodied red wine, such as Chianti or Merlot, would pair well with this dish.
- Fresh Herbs: Using fresh herbs really elevates the flavor of this dish. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
- Tomato Paste: Don’t skip the tomato paste! It adds a concentrated tomato flavor and helps to thicken the sauce.
- Browning the Sausage: Make sure to brown the sausage well. This adds a lot of flavor to the dish.
- Simmering Time: The longer you simmer the sauce, the more flavorful it will be. If you have time, let it simmer for 2-3 hours.
- Pasta Shape: While penne, rigatoni, and farfalle are great choices, feel free to use your favorite pasta shape. Just make sure it’s a shape that will hold the sauce well.
- Garlic: Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch.
- Onion: Yellow or white onion works well in this recipe.
- Bell Peppers: You can use any color of bell pepper you like. Red and green bell peppers are traditional for Christmas colors.
- Mushrooms: Cremini mushrooms are a good choice, but you can also use button mushrooms or portobello mushrooms.
- Heavy Cream: The heavy cream adds richness to the sauce, but you can use half-and-half or milk if you prefer a lighter sauce.
- Parmesan Cheese: Freshly grated Parmesan cheese is always best, but you can use pre-grated Parmesan cheese in a pinch.
- Olive Oil: Use a good quality olive oil for the best flavor.
Enjoy your delicious and festive Christmas Pasta!
Conclusion:
This Christmas pasta recipe isn’t just another dish; it’s a festive celebration on a plate, bursting with flavors that evoke the warmth and joy of the holiday season. From the vibrant cranberries and toasted pecans to the creamy sauce and perfectly cooked pasta, every element works in harmony to create a truly unforgettable culinary experience. I truly believe this will become a staple in your holiday traditions.
Why is this a must-try? Because it’s more than just a meal; it’s a memory in the making. It’s the kind of dish that brings people together, sparks conversation, and leaves everyone feeling satisfied and content. It’s relatively simple to prepare, yet elegant enough to grace any Christmas dinner table. The combination of sweet, savory, and nutty flavors is simply irresistible, and the festive colors make it a visual delight as well. It’s a guaranteed crowd-pleaser, even for those who might not typically be pasta enthusiasts.
But the best part? It’s incredibly versatile! Feel free to get creative and adapt the recipe to your own preferences. For a vegetarian option, you can easily omit the prosciutto or substitute it with sautéed mushrooms or roasted vegetables like butternut squash or Brussels sprouts. If you’re looking for a bit of extra heat, add a pinch of red pepper flakes to the sauce. And for those who love cheese, a sprinkle of freshly grated Parmesan or Pecorino Romano on top is always a welcome addition.
Serving suggestions are endless! This Christmas pasta makes a fantastic main course for a holiday dinner, but it’s also perfect as a side dish to accompany roasted turkey, ham, or beef. You can even serve it cold as a pasta salad for a festive potluck or picnic. For a complete meal, pair it with a simple green salad and some crusty bread for dipping in the delicious sauce.
Looking for variations? Consider using different types of pasta, such as farfalle (bow tie pasta) or orecchiette (little ears), for a different texture and visual appeal. You can also experiment with different types of nuts, such as walnuts or pistachios, in place of the pecans. And if you’re feeling adventurous, try adding a splash of balsamic vinegar to the sauce for a touch of acidity and complexity.
I’m so excited for you to try this recipe and experience the magic of Christmas pasta for yourself. I’ve poured my heart into creating a dish that is both delicious and meaningful, and I truly believe it will bring joy to your holiday celebrations.
So, what are you waiting for? Gather your ingredients, put on some festive music, and get cooking! I promise you won’t be disappointed. And most importantly, don’t forget to share your experience with me! I’d love to hear your feedback, see your photos, and learn about any variations you’ve made. Tag me in your social media posts or leave a comment below I can’t wait to see your culinary creations! Happy cooking, and happy holidays! I hope this recipe becomes a cherished part of your family’s Christmas traditions for years to come. Let the flavors of the season fill your kitchen and your hearts!
Christmas Pasta: Festive Recipes & Holiday Meal Ideas
Hearty Christmas Pasta with Italian sausage, rich tomato sauce simmered in red wine and herbs, topped with fresh mozzarella. Perfect for a festive holiday meal!
Ingredients
- 1 pound Italian sausage, removed from casings
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 8 ounces cremini mushrooms, sliced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 pound pasta (such as penne, rigatoni, or farfalle)
- 8 ounces fresh mozzarella cheese, cubed
- 1/2 cup grated Parmesan cheese
- Olive oil
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside. Leave any rendered fat in the pot.
- Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Bell Peppers and Mushrooms: Add the chopped red and green bell peppers and sliced cremini mushrooms to the pot. Cook, stirring occasionally, until the peppers are slightly softened and the mushrooms have released their moisture and started to brown, about 8-10 minutes.
- Combine the Tomato Ingredients: Stir in the crushed tomatoes, tomato sauce, diced tomatoes (undrained), and tomato paste. Mix well to combine all the ingredients.
- Deglaze with Red Wine: Pour in the dry red wine and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to allow the alcohol to evaporate.
- Add the Herbs and Spices: Stir in the chopped fresh basil, chopped fresh parsley, dried oregano, dried thyme, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Simmer the Sauce: Return the browned sausage to the pot. Reduce the heat to low, cover the pot, and let the sauce simmer for at least 1 hour, or up to 2-3 hours for a richer flavor. Stir occasionally to prevent sticking.
- Finish with Cream: Stir in the heavy cream during the last 15 minutes of simmering.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions. Be sure to salt the pasta water generously. Cook the pasta until it is al dente.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the Pasta: Drain the pasta in a colander.
- Combine Pasta and Sauce: Add the drained pasta to the pot with the sauce. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add Mozzarella: Gently stir in the cubed fresh mozzarella cheese.
- Serve and Garnish: Serve the Christmas pasta immediately. Garnish with grated Parmesan cheese and a sprinkle of fresh basil or parsley, if desired.
Notes
- Adjust the amount of red pepper flakes to your liking.
- For a vegetarian option, omit the Italian sausage and add more vegetables.
- Experiment with different types of cheese like Provolone, fontina, or ricotta salata.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- A medium-bodied red wine, such as Chianti or Merlot, would pair well with this dish.
- Using fresh herbs really elevates the flavor of this dish.
- Don’t skip the tomato paste! It adds a concentrated tomato flavor and helps to thicken the sauce.
- Make sure to brown the sausage well. This adds a lot of flavor to the dish.
- The longer you simmer the sauce, the more flavorful it will be. If you have time, let it simmer for 2-3 hours.
- While penne, rigatoni, and farfalle are great choices, feel free to use your favorite pasta shape. Just make sure it’s a shape that will hold the sauce well.
- Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch.
- Yellow or white onion works well in this recipe.
- You can use any color of bell pepper you like. Red and green bell peppers are traditional for Christmas colors.
- Cremini mushrooms are a good choice, but you can also use button mushrooms or portobello mushrooms.
- The heavy cream adds richness to the sauce, but you can use half-and-half or milk if you prefer a lighter sauce.
- Freshly grated Parmesan cheese is always best, but you can use pre-grated Parmesan cheese in a pinch.
- Use a good quality olive oil for the best flavor.