What are some great recipes for pasta?

PASTA PUTTANESCA





1/8-1/4 cup pancetta, finely diced


3 tablespoons olive oil


5-8 cloves garlic, peeled and minced


1 large can (approx 35oz) whole peeled Italian tomatoes


1 dozen oil-cured black olives, pitted and chopped


3 anchovies, finely mashed (optional)


2 tabelspoons red wine vinegar


a pinch red hot pepper flakes


2 tablespoons each fresh basil and oregano


1/4 cup chopped fresh parsley (save a little for sprinkling)


1 bay leaf


Romano or Parmesan cheese (for sprinkling)


1 lb pasta, cooked according to package directions


salt and pepper, to taste





Note: If you don't have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.


In a large skillet, saut茅 pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.





Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.





When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.





Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.





Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.





In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).





Note: Always use a good quality wine vinegar, and don't substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.





Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.What are some great recipes for pasta?
OLD WORLD PASTA


8 Ripe Plum tomatoes


3 Red Onions sliced into 录 inch rings


1 Can crushed Tomatoes


4 Cloves crushed Garlic


1 Pound Campanelle pasta


Dried basil, oregano and parsley


Fresh Basil


Olive oil


Salt and Pepper


Red pepper flakes














Cut plum tomatoes in half lengthwise. Scoop out seeds and membrane(discard). Put in a bowl with the onions and add half the garlic and 3 Tbsp. Olive Oil, salt and pepper. Mix until coated. Put onions and tomatoes cutside down on cookie sheet lined with parchment paper ( if you have it ). Place in 200 degree oven for 1hour and 45 minutes. Turn oven up to 400 for 15 minutes more, this will loosen skin. Take them out of oven and let cool. When they have cooled down, remove as much skin as you can. While they are cooling, put 1 Tbsp. olive oil in pot with the rest of the garlic, do not burn garlic. When the garlic is turning brown, add can of tomatoes. Stir in the dried spices to taste. Cook uncovered, until it begins to thicken, about 10 minutes. At this time you can cook your pasta. 3 minutes before your pasta is done, add the roasted tomatoes and onions to the pot of sauce. Stir in 1 Tsp. of red pepper flakes,( more or less can be added to your taste). Be careful, try not to break up tomatoes. When pasta is done, drain it and pour it into the sauce. ( when draining pasta, save some of the liquid) Add about a half cup of the pasta water, the starch in the water helps the sauce stick to pasta, also add a handful of cut up basil. Toss lightly with tongs and serve. It is worth the time. EnjoyWhat are some great recipes for pasta?
INGREDIENTS:


1/4 cup butter


8 ounces fresh mushrooms,


quartered


1 teaspoon Cajun seasoning


1 teaspoon minced garlic


24 shucked oysters, quartered


1/2 cup whole corn kernels,


blanched


2/3 cup French-style green


beans, chopped


2 tablespoons chopped pimento peppers


1/2 cup seafood stock


10 ounces fresh pasta


2 tablespoons butter


2 tablespoons all-purpose flour


2 tablespoons chopped fresh


parsley


3 tablespoons thinly sliced


green onion


4 ounces crabmeat





DIRECTIONS:


1. In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.


2. Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and pasta, and bring to a slight simmer.


3. Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.





INGREDIENTS:


1 pound cooked and drained


pasta


5 chicken breasts, cooked and


cubed


2 (10.75 ounce) cans


condensed cream of chicken soup


2 1/4 cups water


1/4 cup butter


2 cubes chicken bouillon


1/4 cup shredded Cheddar


cheese





DIRECTIONS:


1. Put cooked pasta into 9x13-inch baking dish. Place chicken on top of pasta


2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.


3. Bake at 350 degrees F (175 degrees C) for 25 minutes.





INGREDIENTS:


16 ounces pasta


1 (6 ounce) can black olives,


drained and chopped


1 (5 ounce) jar stuffed green


olives, sliced


8 ounces shredded Cheddar


cheese


8 ounces shredded Monterey Jack cheese


2 1/2 tablespoons bacon bits


1 (16 ounce) bottle ranch-style


salad dressing


1/2 cup chopped green onions


1/2 teaspoon ground black


pepper





DIRECTIONS:


1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.


2. In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.


3. Cover bowl, refrigerate to chill for one hour, and serve.
One thing Iv'e been doing lately is making a sort of carbonara, but using smoked fish instead of ham or bacon. It's really simple and taste very posh. (spaghetti, cream, smoked fish - you only need a tiny bit per person, and a mix of parmesan and pecorino cheeses) I don't bother with the egg. Putting chopped fresh spinach sauteed in garlic makes it look pretty and extra tasty too.
The amounts of each ingredient depend on the number of chicken strips you prepare, and the amount of pasta added.





Basic ingredient list:





Boneless skinless chicken breast strips (saute' them in Extra Virgin Olive oil with spices you like.





The sauce:


Twice as much cream of mushroom soup as sour cream


Just a little dried onion soup (Ranch dressing can be used instead of the sour cream, if you wish.)





The veggies:


Fresh steamed Brocolli Normandy (Brocolli, Cauliflower, Carrots)





Pasta:


Wide noodles fully cooked al dente' in lightly salted water with just a few drops of oil added to prevent sticking (twice the amount of the other ingredients)





Heat sauce to simmering just a few minutes before the noodles are done cooking. Add the chicken strips to the sauce.





Drain noodles but do not rinse. Quickly put on platter or large bowl. Top with steaming Brocolli Normandy. Cover with the simmering sauce and chicken strips. Stir if you wish. Do not allow to cool before serving.





Serve with buttered 100% whole wheat bread.
PASTA CASSEROLE





1/4 lb. each rotelle, cavatini %26amp; radiatore or any mix of pasta noodles


1 lg. jar spaghetti sauce


1 (4 1/2 oz.) can mushrooms, drained


1/4 lb. thin sliced pepperoni, cut in half (reserve a few to top casseroles)


12 oz. mozzarella cheese, sliced thin %26amp; grate a sm. amount


1 med. green bell pepper, chopped


1 sm. onion, chopped





Cook pasta according to package directions; drain. Cover bottom of 4 large individual casseroles with sauce. Cover sauce with a layer of mixed pasta, mushrooms, pepperoni, onion and green pepper. Cover with cheese and sauce. Repeat with a second layer of all ingredients. Decorate with grated mozzarella and whole slices of pepperoni. Cover each with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking until cheese is nicely browned. Serve with Italian salad and garlic bread.





CHICKEN FETTUCCINE





1 stick butter


2 lbs boneless, skinless chicken breast


1 cup half and half or cream


1/3 cup Parmesan cheese


1/4 cup green onions, chopped


2 cloves garlic, minced


1 T lemon juice





Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions.


Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender.


Serve over cooked and drained fettuccine. Sprinkle with lemon juice and additional Parmesan cheese if desired


RAVIOLIS STUFFED WITH MUSHROOMS AND


POTATOES





1 baking potato, peeled and cut into 6 piece


1/4 pound mascarpone cheese or sour cream


6 each whole peeled garlic cloves


6 tablespoons unsalted butter


1/2 pound mixture of domestic and wild mushrooms, finely chopped


1 peeled shallot


1 tablespoon fresh parsley, chopped


1 teaspoon fresh thyme, chopped


8 large eggs


16 fresh pasta sheets, 5 x 5 inches


2 peeled shallots


1/4 teaspoon hot red pepper flakes


8 each tomatoes peeled, seeded and cut


1/4 cup small basil leaves


8 thin slices Pancetta or Proscuitto (optional)


1/4 cup grated Parmesan cheese


8 sprigs Italian parsley


sea salt, to taste


black pepper, to taste





Put the potato and garlic into a pot and cover with water. Simmer until potatoes are fork tender.


Drain and push through a sieve or food mill while still warm. Beat in the mascarpone cheese or sour cream.





Chop shallot finely. Melt 1/4 cup butter in saute pan, add shallot and fry several minutes. Saute mushroom until tender and dry.





Season well with salt and pepper. Mix the mushrooms with the potatoes. Add the chopped parsley and thyme. Allow to cool. Beat one of the eggs with 1 tablespoon water to form an egg wash.





Brush the edges of a sheet of pasta with egg wash. Place several tablespoons of mushroom mixture into center of pasta. Make a well in the mixture. Crack egg into a small cup. Pour yolk and half the white into the well.





Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour dusted tea towel while you make the rest of the raviolis. Thinly slice 2 shallots. Heat the remaining butter in a small pan.





When the foam subsides, add the shallots, season with salt and pepper and cook until tender. Add the hot red pepper flakes, tomatoes and basil and cook 2 minutes. Season with salt. Keep warm. Preheat oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake until they just begin to brown and crisp. Keep warm. Bring 5 quarts water to a boil.





Season with salt.





Slide raviolis into simmering water gently. Continue stirring several more minutes, or until done. Raviolis will float when done yolks will remain runny. Remove raviolis out with a slotted spoon, or drain in a colander and serve several per person.





Divide tomatoes as topping for the raviolis and add Pancetta or Proscuitto slices.





Sprinkle with cheese. Garnish with parsley sprigs and serve immediately.





Yield: 4 servings





VEGETABLE LASAGNA





portobello mushrooms


zucchini


yellow squash


onion


spinach


garlic


olive oil


tomato sauce


lasagna noodles


ricotta cheese


shredded mozzerella





Fry mushrooms, onion,garlic, zucchini and squash in olive oil.


Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don't cook spinach first becasue it will add moisture).





Bake 350 for 30 min to an hour.


CHICKEN TETRAZINI





3 tbsp. flour


1/2 stick butter


2 c. milk


1 green pepper; optional


1 can cream of mushroom soup


3/4 c. grated sharp cheese


1 sm. jar pimientos, chopped


1/2 tsp. garlic powder


1 tsp. salt


3 c. chopped chicken





Cook spaghetti in broth for half of the time required (listed on package).


Melt butter and blend in flour until smooth. Stir in milk. Cook over medium heat, stirring until thick. Add green pepper and cook 5 more minutes over low heat.





Add cheese, soup, and garlic powder. Blend well. Add chicken and spaghetti. Put in casserole and sprinkle with cheese.





Bake at 350掳F degrees for approximately 30 minutes.





Serves 8. May be frozen.
Angel Chicken Pasta


INGREDIENTS





* 6 skinless, boneless chicken breast halves


* 1/4 cup butter


* 1 (.7 ounce) package dry Italian-style salad dressing mix


* 1/2 cup white wine


* 1 (10.75 ounce) can condensed golden mushroom soup


* 4 ounces cream cheese with chives


* 1 pound angel hair pasta





DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C).


2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.


3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Build up a ';pasta base'; that you can alter on and off - take chopped garlic, chopped onion and saute them in olive oil. Add to that a can of pureed tomatoes - add some dried or fresh hedrbs - you have a red sauce base.





Add 1/2 a can of the pureed tomatoes - add some half and half (I use the fat free) and you have a blush sauce...add some vodka to taht, a vodka cream sauce.





To eitehr of these sauces you can add any veggies or meat you want.





To make a cream sauce, take chopped garlic - saute - melt 1/2 stick of butter - add either fat free half and half or milk to it (about 1 cup) - add soem pinot grigio - about 1/2 cup - heat on medium - add about 1 cup of parmesean cheese -fresh grated or just out of the can - cook until thick





The above is an alfredo sauce - what you can do is lower the amounts of cheese and add veggies, prosciotto, panchetta, whatever you want - once you figure out the basics, the world is yours for the taking!!
my favorite is a dish similar to one that's made by giada delaurentis on everyday italian. cook up some pasta of your choice, and while it's cooking, cook some chopped garlic and chili pepper flakes (optional) in olive oil, then add some peeled uncooked shrimp. cook the shrimp until it's done (about a minute and a half per side). turn the heat off add the cooked pasta into the skillet and toss with a bag of baby spinach leaves, letting the leaves wilt with the heat of the pan and pasta. serve!





my other go-to pasta meal is from the old spaghetti factory. i cook some spaghetti, and then brown some butter (for myself, i usually use 2-3 tablespoons of butter) - put it in a skillet and let it carmelize until it's nice and golden brown. toss the spaghetti in the butter, and top it with some grated mizithra cheese (it can be found in the grocery store in the foreign cheese section).





another easy one is cowboy spaghetti, from rachael ray's 30 minute meals (except it's my variation). cook garlic, onion, bacon and ground beef in a skillet, then add in some pasta sauce of your choice and mix it together. pour it over your pasta.
marinaria sauce with a side of chicken mm yum
Heres one that is simple. Put your pasta on the stove to cook, any type. While your waiting for the pasta to cook brown some ground meat in a frying pan (could be chicken, pork, whatever) When the pasta is done drain it and then toss the meat through it. Place it back in the pot (assuming you didn't drain it into a collander) and mix in some pasta sauce. It is a very good meal. I add garlic bread. Takes about twenty minutes depending on how much pasta your making and how you like your pasta cooked.
the great thing about pasta is that you don't necessarily need a recipe to make a quick, delicious meal!





you can make a cold pasta salad by cooking pasta twirls until they have a little firmness left in the center, then drain and run under cold water, and drain again. add some shredded carrots, sliced mushrooms, green onions, baby corn, broccoli, yellow squash or any combination of cut-up veggies that you like. drizzle some italian dressing over it, throw in a handful of shredded parmesan cheese, add salt and pepper to taste, and chill. add some cooked chicken or sliced ham/turkey for a heartier meal.





for a hot pasta dish, you can simmer some bottled marinara sauce with a few tablespoons of cream for a quick sauce to toss with your favorite pasta. another great combo is browned sausage (italian sausage removed from its casing, or even just breakfast sausage), with some pumpkin or butternut squash puree, a little chicken stock, and some fresh sage leaves added in at the end.





it's hard to mess up with pasta - just be creative and use your favorite ingredients. remember that pasta shapes with more dimension (twirls, elbows, shells) are better for holding on to heavier sauces, such as those with meat or lots of chunky veggies, and thin pastas, like angel hair and linguine work well with lighter sauces such as olive oil with basil and diced fresh tomatoes or basic creamy sauces.\





bon appetit!