7 Italian Christmas Dinner Ideas Pairing Roast Meats With Rustic Pastas

As I ponder the festive meals that warm the heart during Christmas, I can’t help but think of the perfect pairing of succulent roasted meats and rustic pasta dishes. Each combination offers a unique experience, balancing rich flavors and comforting textures. If you’re looking to elevate your holiday dining with Italian flair, these seven pairings might just inspire your menu. Let’s explore these delicious options that promise to create a memorable feast.

Succulent Roast Porchetta With Pappardelle Alla Ragu

Succulent Roast Porchetta with Pappardelle Alla Ragu is an Italian dish that combines the rich flavors of seasoned pork roast with a hearty meat sauce over wide, flat pasta. This dish is perfect for a festive Christmas dinner, bringing warmth and indulgence to your holiday table with its delicious combination of flavors and textures.

Cooking Steps Instructions:

1. Prepare the Porchetta:
• Preheat your oven to 450°F (230°C).
• Lay the pork belly skin-side down and score the meat without cutting through the skin. This helps the seasoning penetrate the meat.
• In a bowl, mix the rosemary, sage, minced garlic, fennel seeds, salt, and black pepper. Rub this mixture evenly over the scored meat.
• Roll the pork belly tightly into a log shape, ensuring all the seasoned meat is enclosed. Secure with kitchen twine at regular intervals.
2. Roast the Porchetta:
• Place the rolled porchetta on a rack in a roasting pan and drizzle with olive oil.
• Roast in the preheated oven for 30 minutes until the skin is crispy and golden.
• Reduce the oven temperature to 325°F (163°C) and continue roasting for an additional 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Baste occasionally with drippings.
3. Prepare the Ragu:
• While the porchetta is roasting, heat a large skillet over medium heat and add olive oil.
• Add the chopped onion, carrot, and celery, sautéing until softened, about 5-7 minutes.
• Stir in the ground beef and pork, cooking until browned.
• Add the minced garlic and tomato paste to the meat mixture, stirring for another minute.
• Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes.
• Stir in the canned crushed tomatoes and season with salt and pepper. Simmer on low heat for about 30-40 minutes, stirring occasionally.
4. Cook the Pappardelle:
• In a large pot of boiling salted water, cook the pappardelle until al dente according to package instructions. Drain and set aside.
5. Serve:
• Once the porchetta is done, let it rest for 15 minutes before slicing into thick pieces.
• Serve the sliced porchetta over a generous portion of pappardelle, topped with the rich ragu and finished with a sprinkle of grated Parmesan cheese.

Enjoy this delightful Italian Christmas dinner that will impress your guests and evoke the warmth of festive gatherings!

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Herb-Crusted Lamb With Fettuccine Alfredo

Herb-Crusted Lamb with Fettuccine Alfredo is a magnificent Italian dish that brings a touch of elegance and decadence to your Christmas dinner table. The tender, herb-seasoned lamb complements the creamy, rich fettuccine alfredo, creating a delightful harmony of flavors. This dish is not only satisfying but also visually stunning, making it perfect for a festive occasion.

Cooking Steps Instructions:

1. Prepare the Lamb:
• Preheat your oven to 400°F (200°C).
• In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and black pepper to create a herb paste.
• Rub this mixture all over the rack of lamb, ensuring it is evenly coated.
2. Roast the Lamb:
• Place the herb-crusted rack of lamb on a roasting pan, bone side down.
• Roast it in the preheated oven for about 25-30 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
• Once done, remove the lamb from the oven and let it rest for at least 10 minutes before slicing into individual chops.
3. Cook the Fettuccine:
• While the lamb is roasting, bring a large pot of salted water to a boil.
• Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
4. Prepare the Alfredo Sauce:
• In a large skillet over medium heat, melt the butter and cream together, stirring occasionally.
• Add grated Parmesan cheese and mix until melted and smooth, creating a creamy sauce. Season with salt and black pepper to taste.
5. Combine Fettuccine and Sauce:
• Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing until the pasta is well-coated. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
6. Serve:
• Slice the rested rack of lamb into individual chops and place them elegantly on a plate.
• Serve with a generous portion of fettuccine Alfredo on the side, garnished with chopped parsley and additional grated Parmesan if desired. Enjoy your sumptuous Italian Christmas dinner!

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Braised Beef Short Ribs and Baked Ziti

Braised Beef Short Ribs and Baked Ziti is a hearty and comforting Italian-American dish that is perfect for a festive Christmas dinner. The tender, flavorful beef short ribs are slow-cooked to perfection, allowing the rich flavors to meld together, while the baked ziti creates a deliciously cheesy counterpart. This dish is sure to impress your guests and keep everyone warm and satisfied during the holiday season.

Cooking Steps Instructions:

1. Brown the Beef Short Ribs:
• Preheat your oven to 325°F (163°C).
• In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and black pepper, then sear them in the hot oil until browned on all sides, about 8-10 minutes. Remove the short ribs from the pot and set them aside.
2. Sauté the Vegetables:
• In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
• Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Deglaze and Add Liquid:
• Stir in the tomato paste and cook for 1-2 minutes. Then, add the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce for about 3-5 minutes.
• Pour in the beef broth and add the bay leaves, thyme, and short ribs back into the pot. Bring the mixture to a simmer.
4. Braise the Short Ribs:
• Cover the pot and transfer it to the preheated oven. Braise the short ribs for about 3 hours, or until the meat is tender and easily pulls away from the bone.
5. Cook the Ziti:
• About 30 minutes before the short ribs are done, bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente, following package instructions. Drain and set aside.
6. Prepare the Baked Ziti:
• In a large mixing bowl, combine the cooked ziti, marinara sauce, ricotta cheese, and half of the shredded mozzarella. Mix well to combine.
7. Assemble the Dish:
• In a large baking dish, spread half of the ziti mixture evenly on the bottom. Place the braised short ribs on top, then cover with the remaining ziti mixture. Sprinkle the top with the remaining mozzarella and the grated parmesan cheese.
8. Bake:
• Cover the baking dish with foil and bake in the oven at 350°F (177°C) for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
9. Serve:
• Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving. Enjoy your hearty Braised Beef Short Ribs and Baked Ziti!

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Roasted Chicken With Orecchiette and Broccoli

Roasted Chicken with Orecchiette and Broccoli is a delightful Italian-inspired dish that combines tender, juicy roasted chicken with al dente orecchiette pasta and vibrant broccoli. This comforting meal is perfect for a festive Christmas dinner, offering a balance of flavors and textures that will surely satisfy your guests.

Cooking Steps Instructions:

1. Prep the Chicken:
• Preheat your oven to 425°F (220°C).
• In a small bowl, combine the olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and black pepper to create a marinade.
• Pat the whole chicken dry with paper towels and rub the marinade all over the chicken, making sure to get it under the skin for maximum flavor.
2. Roast the Chicken:
• Place the chicken in a roasting pan, breast-side up. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear and an internal thermometer reads 165°F (74°C). Baste the chicken with its own juices halfway through for added moisture.
3. Cook the Orecchiette:
• While the chicken is roasting, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining the pasta.
4. Prepare the Broccoli:
• In the last 5 minutes of cooking the pasta, add the broccoli florets to the pot. Drain the pasta and broccoli together, then return to the pot.
5. Combine Ingredients:
• Add a drizzle of olive oil to the pasta and broccoli, and toss gently. If the mixture seems dry, add some of the reserved pasta cooking water until it reaches the desired consistency. Stir in the grated Parmesan cheese and optional red pepper flakes for extra heat.
6. Serve:
• Once the chicken is done roasting, let it rest for 10-15 minutes before carving. Serve the carved chicken alongside the orecchiette and broccoli mixture. Enjoy your delicious Italian Christmas dinner!

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Glazed Duck Breast With Farfalle in Pumpkin Cream Sauce

Glazed Duck Breast with Farfalle in Pumpkin Cream Sauce is a luxurious Italian-inspired dish that combines the rich flavors of duck with a creamy, savory pumpkin sauce and perfectly cooked farfalle pasta. This elegant centerpiece is sure to impress your guests during the festive Christmas dinner, offering a delightful blend of textures and autumnal flavors.

Cooking Steps Instructions:

1. Prepare the Duck Breasts:
• Score the skin of the duck breasts with a sharp knife, making shallow cuts in a crosshatch pattern. This will help render the fat and get a crispy skin. Season both sides with salt and black pepper.
2. Sear the Duck:
• In a large skillet, heat olive oil over medium heat. Place the duck breasts skin-side down in the skillet, and cook for about 6-8 minutes, or until the skin is golden brown and crispy. Flip the breasts and cook for an additional 4-5 minutes for desired doneness (medium-rare is recommended). Remove the duck from the skillet and set aside to rest.
3. Make the Glaze:
• In the same skillet (leave the rendered fat in), add the minced garlic and sauté for 1 minute until fragrant. Add maple syrup and cook for about 2-3 minutes until it thickens slightly. Remove the glaze from heat and set aside.
4. Cook the Farfalle:
• In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining.
5. Prepare the Pumpkin Cream Sauce:
• In the same pot used for the pasta, combine the pumpkin puree, heavy cream, chicken broth, and nutmeg. Stir well and let simmer over low heat for about 5 minutes until warmed through. If the sauce is too thick, add a bit of the reserved pasta cooking water until you reach the desired consistency. Stir in grated Parmesan cheese until melted and creamy.
6. Combine Ingredients:
• Add the drained farfalle to the pumpkin cream sauce and toss gently to coat the pasta evenly.
7. Serve:
• Slice the duck breasts thinly and drizzle the maple glaze over the top. Plate the farfalle with pumpkin cream sauce next to the duck slices. Garnish with fresh chopped sage, if desired. Enjoy your decadent dish!

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Spicy Sausage and Capellini With Roasted Vegetables

Spicy Sausage and Capellini with Roasted Vegetables is a vibrant and flavorful dish that combines savory Italian sausage with delicate capellini pasta and an array of colorful roasted vegetables. This hearty yet light meal offers a delightful balance of spices and textures, making it a wonderful addition to any festive Christmas dinner.

Cooking Steps Instructions:

1. Preheat the Oven:
• Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Prepare the Vegetables:
• In a large mixing bowl, combine the sliced bell peppers, zucchini, and cherry tomatoes. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes. Toss until the vegetables are evenly coated.
3. Roast the Vegetables:
• Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
4. Cook the Sausage:
• While the vegetables are roasting, heat a large skillet over medium heat. Remove the casings from the spicy Italian sausage and crumble the sausage into the skillet. Cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Add the minced garlic in the last minute of cooking, stirring until fragrant.
5. Cook the Capellini:
• In a large pot, bring salted water to a boil. Add the capellini pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta.
6. Combine the Ingredients:
• In the skillet with the cooked sausage and garlic, add the drained capellini and roasted vegetables. Toss everything together, adding a splash of the reserved pasta water if needed to help the ingredients combine. Adjust seasoning with salt and black pepper to taste.
7. Serve:
• Plate the Spicy Sausage and Capellini with Roasted Vegetables, garnishing with fresh basil leaves. Serve warm as a comforting main dish for your Christmas dinner!

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Prime Rib With Rigatoni Alla Vodka

Prime Rib with Rigatoni Alla Vodka is a luxurious and indulgent dish that brings together the rich flavors of perfectly cooked prime rib paired with creamy and flavorful rigatoni alla vodka. This combination is a show-stopping centerpiece for a festive Christmas dinner, where the tender beef complements the luscious tomato and cream sauce of the pasta.

Cooking Steps Instructions: