Know any good pasta recipes?

I love pasta, but it seems like every recipe contains a mostly cheese-based sauce. I really don't like cheese and am looking for some good pasta recipes without it. Any suggestions??Know any good pasta recipes?
Mix with a little oil and vinegar. Add some kalamata olives and some fresh basil.


I also like to make a balsamic reduction and top with roasted chickenKnow any good pasta recipes?
This one is my brothers favourite -





SICILIAN PASTA PESTO SALAD





2 lbs. ziti, penne, or other pasta, cooked





Pesto Sauce:





2 cups fresh basil leaves, chopped


1/2 cup walnut or pine nuts (optional)


4-6 large cloves garlic, minced or pressed


1 cup olive oil


1 1/4 cups grated Parmesan cheese


3-4 anchovies, blended (optional)


1/4 teaspoon crushed red pepper flakes


dash of black pepper


salt to taste





Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.


Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.





Can also be served at room temperature.
Chicken Pasta


Needed::


small box of angel hair pasta


3-4 Chciken Breasts


3/4Cup of butter


1/4 teaspoon of marjorum


1/4 teaspoon of garlic salt


2 Tablesppons of lemon juice


2 Table spoons finely chopped parsley


1 Bottle of Italian Dressing





Saute chicken in the italian dressing- I use the whole bottle but that up to you and fix noodles per directions on the box. In a medium bowl mix all the other ingredients and add noodles then add chicken. I serve it warm and I don't always use all of the noodles. If you use less noodles and more chicken it will have better flavor
Drunk Penne(really good)








1/2 pound (250 g) dried penne pasta


1 tbsp. butter


1 tbsp. olive oil


1 tbsp. chili pepper flakes or 2 small fresh red chili peppers, finely chopped


5 tbsp. tomato paste


1 cup warm water


1/4 cup vodka


1 tbsp. brandy


1 tbsp. cognac


1/2 cup heavy cream, at room temperature


1 cup Parmigiano Reggiano, freshly grated


salt to taste





Put a large pot of water to boil. Once it comes to a rolling boil, add a few tablespoons of salt and stir to dissolve. Add your pasta and cook according to package directions.


While the pasta is boiling, heat the olive oil and butter in a large saucepan over medium-high heat.


As soon as the butter has melted, add the chili pepper flakes or fresh chili pepper and saute for 1 minute. If using the pepper flakes, be careful that they don't burn.


In a bowl, combine the tomato paste and warm water and stir to loosen the tomato paste.


Pour the tomato mixture into the saucepan and stir. Turn the heat to high and let the mixture come to a boil. Stir it constantly to ensure that the tomato doesn't stick and burn. If it appears to thick, add a bit more water.


Once the tomato mixture comes to a boil, let it boil for 1 minute.


Add the vodka, cognac and brandy and stir. Let the mixture come to a boil and cook for 1 minute.


Lower the heat to medium, and add the cream. Stir and let come to a gentle boil. Let the cream simmer while your pasta continues to cook. About a minute before your pasta is ready, add half the Parmigiano Reggiano to the tomato/cream mixture and stir to combine. Taste the sauce and if you feel that it needs salt, season accordingly. (But remember, you'll be adding more Parmigiano Reggiano to the sauce.)


As soon as the pasta is cooked, drain it (reserve some of the cooking water) and add the pasta to the sauce pan. Begin mixing the pasta into the sauce, adding the rest of the Parmigiano Reggiano to be incorporated as well.


If the sauce appears too thick, add a bit of the reserved cooking water and continue mixing until the pasta is coated and you have a rich, creamy sauce.


Serve the pasta with a bit more Parmigiano Reggiano on top.


Enjoy
2 pounds of ground beef


1 green bell pepper, chopped


1 yellow bell pepper, chopped


1 purple bell pepper, chopped


1 red bell pepper, chopped


1 large onion, chopped


8 cloves of garlic, mashed


6 pieces of celery, sliced


6 pieces of carrots, sliced


8 large mushrooms, sliced


3 - 26 ounce containers of Parmalat or freshly chopped tomatoes (enough to fill up the pot)


a few spoons of fresh chopped parsley


spoon of fresh oregano


spoon of fresh basil


spoon of ground dried hot pepper


1/2 ounce Demi-Glace Gold or reduced beef stock


spoon of sugar


shot olive oil


glass wine


can beer


salt and fresh pepper








Heat up the oil in a big pot. Add garlic, fry for a minute, then add beef and half of the onions. After a few minutes, push to one side and in the empty space saut茅 peppers, onions, celery.





When the beef is browned, add mushrooms and tomatoes and stir everything together. No need to drain the fat. Add the remaining ingredients then simmer for two hours, stirring occasionally, adding some beer or wine at your discretion.





Serve over spaghetti cooked al dente.
somebody else hooked me up wit this recipe





Ok here is what you do:





1. Take some ground beef (usually I buy the $5 extra lean ground beef) and saute it in a pot at medium to high temperature


2. When the ground beef starts to turn brown then you add 2 small onions (chopped into small pieces of course ... the smaller the better but not tiny lol)


3. When the natural juices from the onions start to disappear then you add some vegetable oil ... as much as you feel comfortable with ... I usually use about 2-3 tablespoons or enough to slightly cover the ground beef ... but not too much


4. Now here is my secret ingredient ... in my country (Ethiopia) we have a hot powder called barbare or mitmita ... if you can find this in your town and add like a tablespoon seriously ... it gives it a bit more flavour and spiceness to it If you can't find it then proceed to 5


5. Cut up about 10 nice ripe tomatoes and dump it in ... stir it so everything is everywhere then let it simmer for about I'd say 20-25 minutes on medium low heat but occassionally still stirring it


6. When it looks like the tomatoes are cooked add a bottle of Ragu sauce (preferabbly the ground beef kind) ... let it continue to sit and stir for another about 10-15 minutes


7. Then add some Black pepper, Rosemary, and salt ... it'll be difficult to tell you how much cuz I go off of taste so just keep adding a little bit at a time and taste it to see when you like it


8. Let it cook for a bit longer on low heat ... still stirring of course





hope this what u were lookin for
My website features a Linguini and Clam Sauce Recipe and a Shrimp Scampi over pasta recipe. You can also get a free e-book which provides you with a super easy red sauce recipe. Here is the address: http://www.eat-well-save-money-recipes.c鈥?/a>


All my recipes are shown with step by step instructions with pictures, so they are easy to cook. Good luck!
take your favorite pasta


cook


make a sauce with butter garlic onions and herbs


mix pasta and sauce


add cooked chicken if wanted
sizzle with chicken and broccoli