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Video: One-pot meals: Pasta and sausage, baby back ribs

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    >>> this morning on cooking with the scotto family, simple and delicious one pot meals.

    >> they're from the new york restaurant the classic fresco by scotto.

    >> good morning, guys.

    >> good morning.

    >> we'll start with stuffed tomatoes and peppers.

    >> no, baked with bread crumbs. here we start with sausage and peas. i already started the sausage cooking. put in the onion. saut?. al, give it a spin.

    >> yes, ma'am.

    >> this is sweet sausage.

    >> yes.

    >> now i'm putting in my peas. okay. and we're going to let this -- if this was normal time, i would say about ten minutes. until the peas get soft.

    >> okay.

    >> okay.

    >> got some salt.

    >> there you go.

    >> then let that cook and this is pasta that i already cooked in the one pot.

    >> done.

    >> and it's strained and i'm putting it in here and by the way, i cooked it al dente because otherwise you have a mush. this is what it is. it's delicious.

    >> it looks delicious.

    >> we're doing ribs.

    >> i skimmed it through the back and cooked them through so they're nice and clean.

    >> you got the butcher to do it.

    >> i did. it's a great weekend meal. this is something you do on a saturday. it needs about an hour and a half to cook. but we browned up the ribs.

    >> okay.

    >> we'll start with a little garlic.

    >> okay. so we'll leave that fat --

    >> leave everything the way it s. onions, garlic, red wine , sage, tomato, crushed.

    >> wow.

    >> and then last we just have to hit it with a little white wine . sorry i did the vinegar already. let that sit 15 to 30 minutes and add the ribs in.

    >> browned ribs already.

    >> we'll cover for an hour and a half. this is what it's going to look like.

    >> how long do they go in the oven?

    >> just browned.

    >> and then back in.

    >> let's get to dessert.

    >> well, happy autumn everyone.

    >> how is married life for you?

    >> it is so fantastic. i haven't seen you sense. anyway, we're doing typical autumn dish. poached pears and apples. i started with my butter and cut up granny smith apples , pears, we like those because they're nice and firm and hold up to cooking. so we started with butter --

    >> wow.

    >> wow.

    >> i'm sorry.

    >> okay.

    >> you will be.

    >> so, anyway, we started pears, apples, water, sugar, two to one water to sugar. so apple cider . we reduced ours.

    >> it's a little thicker.

    >> a little thicker. a little bit of cinnamon and vanilla bean . we mix this all together. we like to make them with a crumb topping. so we would typically just put this topping on top and will i'm going to ask you to stand back for one second because now we bake it in the oven and this is what it looks like, 350 for about 20 minutes .

    >> very nice.

    >> and top it off with a little cream. how fabulous is that?

    >> fabulous.

    >> all in one pot.

    >> fabulous.

    >> thank you so much. recipes on today.com. we're back in a moment. this is "today"

TODAY recipes
updated 10/25/2013 9:46:53 AM ET 2013-10-25T13:46:53

Recipe: Baked tomatoes stuffed with seasoned Italian bread crumbs

  • 2 cups seasoned or unseasoned bread crumbs
  • 2 tablespoons finely chopped flat-leaf Italian parsley
  • 1 medium garlic clove, peeled and finely chopped
  • 1 tablespoon capers
  • Salt and pepper to taste
  • 1 cup extra virgin olive oil
  • 6 large tomatoes

1. In a bowl, add bread crumbs, parsley, garlic, capers, salt, pepper and olive oil. Mix thoroughly making sure bread crumbs are coated well with the olive oil.

2. Cut tomatoes in half crosswise and remove seeds. Place tomatoes, cut side up, on a greased baking sheet. Fill with bread crumb mixture, heaping it on top of each
tomato half.

3. Bake in preheated 375°F oven until a brown crust forms, 15 to 20 minutes.
Serve hot or at room temperature.

Serving Size

Makes 6 servings

Recipe: Italian baby back ribs

  • 1 full rack pork baby back ribs, cut into individual ribs
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 medium garlic clove, peeled and finely chopped
  • 6 large fresh sage leaves, coarsely chopped
  • 1/2 cup dry white wine
  • 4 tablespoons red wine vinegar
  • 2 cups canned whole peeled tomatoes with their juice, chopped

1. In a large pot, heat olive oil over medium high heat. Add ribs and brown on all sides. Transfer ribs to a serving dish and season with salt and pepper.

2. Add the garlic, sage and wine. Let bubble over medium high heat for about 1 minute, then add the tomatoes; season with salt and pepper, and simmer for about 15 minutes. Add the ribs and, lower heat to low setting and cover the pot.

3. Cook ribs until very tender, simmer for about 1 hour. Serve immediately.

Serving Size

Makes 4 servings

Recipe: Ditali with sweet Italian sausage and peas

  • 1 pound fresh peas, shelled (or 1 package of frozen peas)
  • 1 medium onion, peeled and finely chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons butter
  • 1 pound sweet Italian sausage, casing removed, cut into small pieces
  • Salt and freshly ground black pepper
  • 1 pound Ditali pasta (small, short-cut pasta tubes)
  • 1 cup water
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmigiano Reggiano

1. In a large pot filled with lightly salted boiling water, add the pasta and cook according to package directions until al dente. Drain and set aside. Using a paper towel, wipe the pot clean.
2. In the same pot, heat the butter and olive oil over medium heat. Add the sausage and cook until the meat begins to brown then add the onion and sauté until lightly golden brown, about 3 to 4 minutes.

3. Add the peas, season with salt and pepper to taste, and stir in 1 cup water. Lower heat to medium low, cover and cook until peas are tender, about 10 minutes. Add the cream and cook until reduced and sauce is thick in consistency.

4. Add pasta to the pot containing the sausage, peas and cream; add the grated cheese and toss well. Serve immediately.

Serving Size

Makes 4 servings

Recipe: Stewed apples and pears with mascarpone cream

  • 3 Granny Smith apples
  • 3 Bosc Pears
  • 2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 vanilla bean
  • 1/2 cup apple cider
  • 1 teaspoon cinnamon
  • 1 cup water
  • 1 cup mascarpone
  • 1 tablespoon granulated sugar for Mascarpone

1. Cut apples and pears in half, remove pit and then cut them again, 4 slices from each.

2. In a pot, melt butter. Add apples and pears, and sauté fruit for a few minutes then add sugar, vanilla bean, apple cider, cinnamon and water. Stirring frequently, simmer for 15 to 20 minutes until fruit is soft.

3. Combine 1 tablespoon sugar with mascarpone, mix and top each serving.

Serving Size

Makes 6 servings

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