Anyone know any good pasta recipes? i need a recipe to make on my anniverssary.?

I am trying to find a really good pasta recipe I can make my husband for our anniverssary... I heard one on Oprah that was ... well i dont remember what it was called, but it was like vodka creme... something like that.. Anyway if anyone has any good ideas please let me know, thanks!Anyone know any good pasta recipes? i need a recipe to make on my anniverssary.?
PASTA E FAGIOLI ALLA VENEZIANA





Recipe By :


Serving Size : 4 Preparation Time :0:00


Categories : Pasta Vegetables


Soups Italian





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 c Dry white beans


-(fagiolo toscanello)


1/3 c Italian canned peeled


-tomatoes, broken by hand


3 1/2 oz Cotechino Italian sausage


- or 1 piece of pancetta


Extra virgin olive oil


1 lg Onion, chopped


1 md Potato, small cubes


- partially cooked


2 cl Garlic,finely chopped


2 Carrots, finely chopped


1 Celery stalk, finely chop


1/4 c Dry white wine


4 Whole basil leaves


1 pn Oregano


3/4 c Ditalini (small penne)


- partially cooked


Salt


Fresh ground black pepper


21 c Hot chicken broth


Parmigiano-Reggiano cheese


- freshly grated





Measures: 3/4c Ditalini 枚 1/2oz(200g)


21c Chicken broth 梅 pints(5 Liters)


Soak the dry beans in cold running water for 12 hours or more, depending on


the quality of the beans. Then take them out of the water and cook in


plenty


of fresh cold salted water with the cotechino or pancetta for 2 hours over


medium heat. Taste the beans for softness.


Heat the oil in a large saucepan and saute the onion and garlic over medium


heat until transparent. Add the celery and carrots, and cook until the


carrots are soft. Add the beans with their juice, discarding the cotechino


and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt


and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta


and


continue simmering over low heat until the pasta is al dente. Let stand for


10 minutes before serving.


Serve the cheese in a separate bowl so that each person can garnish their


soup with it to taste.Anyone know any good pasta recipes? i need a recipe to make on my anniverssary.?
My husband's current favorite -- saute roasted garlic cloves, 2 sliced shallotts, jullienned sundried tomatoes and scallions (you can also add fresh mushroom slices) in olive oil with 1/2 pound shelled, deveined shrimp until shallots and onions are wilted and shrimp are cooked through. Heat 1/2 cup of olive oil (more if you desire). Toss everything into 1 pound cooked linguine. Add more heated olive oil if too dry. Season with salt and pepper to taste.
it's a real simple recipe and very inexpensive.all you need is 2 can of cream of chicken soup, frozen brocolli, wide egg noodles, and chicken breast(boneless). cook the pasta as directed, cut up the chicken breast and saute it in olive oil and fresh garlic for about 5-7 minutes, add the soup with one can of whole milk and simmer for 10 minutes add the frozen brocolli and simmer for an additional 10 minutes all you have left to do is ladle the sauce over the pasta and enjoy. if you wanted to you can get the garlic and muzz cheese sticks. they go along perfectly!!
Pasta Pesto





1 pound penne pasta


1/4 cup pine nuts, toasted


2 pints cherry tomatoes, halved


3 cloves garlic, minced


1 teaspoon red pepper flakes, or to taste


1/2 cup basil leaves, torn


Salt


1/3 cup grated Parmesan, optional





Cook the pasta in rapidly boiling water until al dente. Just before draining the pasta, reserve 1 cup of the water.


In a medium saute pan over medium high heat, toast the pine nuts until fragrant and golden, about 2 to 3 minutes, set aside. Place pan back on the heat over medium-high heat. Add the tomatoes and 1/2 cup of the pasta water. Add the garlic and the red pepper flakes. If the sauce is too dry, add the remaining pasta water. Add the basil to the pan. Saute until just wilted. Remove the sauce from the heat.


Place the pasta in a large bowl. Season the pasta with salt. Top the pasta with the tomato sauce. Sprinkle the toasted pine nuts over the pasta and cheese (if using). Toss to combine, taste and adjust seasonings, serve immediately.











Fiery Angel Hair Pasta





1 pound angel hair pasta


1/2 cup Chili Oil, recipe follows


1/2 cup chopped fresh Italian parsley leaves


1 lemon, juiced


2 tablespoons lemon zest


Coarse sea salt


Dried crushed red pepper flakes


1/2 teaspoon grated lemon peel, optional


2/3 cup freshly grated Parmesan





Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.


Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.








Chili Oil:


2 cups olive oil


4 teaspoons dried crushed red pepper flakes


Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.





Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.





Yield: 2 cups


Prep Time: 2 minutes


Cook Time: 5 minutes


Inactive Prep Time: 2 hours











Pasta with Pancetta and Tomato Sauce





6 ounces pancetta, diced


2 tablespoons olive oil


1 onion, chopped


Sea salt


2 garlic cloves, coarsely chopped


Pinch dried crushed red pepper flakes


1 (28-ounce) can tomato puree


1 pound linguine


1/2 cup grated Pecorino Romano





Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.


Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.





Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
http://pasta.allrecipes.com
This is real easy and kinda of like cheating at the same time. Get one jar of a good sundried tomato alfredo sauce ( I think Four Brothers makes one or maybe Classico) Now add a four cheese pasta sauce of the same brand. This is really yummy over bow tie pasta. The sauce turns a salmon pink. My husband calls it pink butterfly pasta thingy, and asks for it all the time.
Dice up some black olives, mushrooms, red peppers and fresh garlic and simmer it in a large pan. Add a can of italian stewed tomates and sprinke in romano or parmesan cheese. When it all come to a slow boil add fresh uncooked, peeled shrimp, scallops or both. Stir until shrimp is pink. Cover and simmer for 10 minutes. Serve over pasta. It is yummy! I serve it all the time when I have company and it is always a hit! Happy Anniversary.