What to make with homeade pasta?!
I need a good meal that can be prepared using my homeade pasta!.
No seafood (neither fish nor shellfish) please!.Www@FoodAQ@Com
No seafood (neither fish nor shellfish) please!.Www@FoodAQ@Com
Answers:
A cream sauce (white sauce made with cream) with garlic and Romano cheeseWww@FoodAQ@Com
Wow, fresh home made pasta is a true gift and needs to be center stage here, so I say toss it lightly with!.!.!.!.!.!.!.!.!.!.!.!.!.and by that I mean: Grape tomatoes, (yellow or red), cut in half, spanish onions, Italian Sausage, garlic, S&P, Merlot or Cab Sav with a dash of tomato paste OR Baked Chicken slices, scallions, reduced Chardonnay or House White Wine, vegetable base, shiitake mushrooms, Roasted Red Peppers and Asparugus OR Seared Duck Breast with an apple raspberry compote, Grilled Filet Mignon with sauteed Portabello Mushrooms and Vidalia Onions, topped with freshly grated root of Horseradish OR simple cut up and sauteed vegetables from your frig with Thyme, Parsely, S&P, Parmesan Cheese,basil,chives and smokey Paprika!. Whatever protein, veggies and seasonings you decide to serve, make sure this awsome gift of your homemade pasta does not get drowned out by the other ingredients! I wish I was a dinner guest at this celebration!Www@FoodAQ@Com
Since pasta is freshly made, I would recommend some gourmet version of simple sauce like:
Fusilli with Fresh Tomato and Olive Sauce
1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups cheese (I used a combo of parm and mozzerella)
1 cup chopped fresh basil
Heat olive oil in heavy large pot over medium-high heat!. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes!. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes!. Mix in red wine vinegar!. Add cooked pasta, soy cheese and fresh basil and toss to combine!. Season to taste with salt and pepper!. Transfer to large bowl!.
----
or
Vodka Cream Pasta
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat!. Add oil, butter, garlic, and shallots!. Gently saute shallots for 3 to 5 minutes to develop their sweetness!. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup!. Reduce vodka by half, this will take 2 or 3 minutes!. Add chicken stock, tomatoes!. Bring sauce to a bubble and reduce heat to simmer!. Season with salt and pepper!.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it)!. While pasta cooks, prepare your salad or other side dishes!.
Stir cream into sauce!. When sauce returns to a bubble, remove it from heat!. Drain pasta!. Toss hot pasta with sauce and basil leaves!. Pass pasta with crusty bread!.
------
2 teaspoons oil (from sun dried tomatoes packed in oil)
1 clove garlic, minced
1 lb medium shrimp, shelled and deveined
1/4 cup thinly sliced green onions
1/3 cup sun-dried tomatoes, packed in oil and cut into slivers
1/2 teaspoon white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 ounces bow tie pasta
water
shaved parmesan cheese
fresh, minced basil
In a 12 inch frying pan over medium high heat combine oil and garlic!.
When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes!.
Lift out shrimp and set aside!.
Add to pan onion, tomatoes, pepper, broth, booze, and cream!.
Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes!.
Add shrimp and stir until hot!.
Meanwhile cook pasta in water until done-around 8 minutes!.
Drain well!.
Add to cooked sauce and toss lightly!.
Offer shaved cheese and basil at the table
------
1 lb!. spaghetti
1/2 c!. extra virgin olive oil
4 garlic cloves, minced
1/2-3/4 tsp!. red pepper flakes
the zest of 2 lemons
1 1/2 tsp!. salt
1/2 tsp!. black pepper
1/2 c!. chopped fresh flat-leaf parsley
Cook the pasta in 6-8 qts!. of boiling salted water until al dente!. While the pasta is cooking, heat the oil in a 12in!. heavy skillet over low heat!. Add the garlic and red pepper and cook, stirring, until garlic is golden brown, about 3 minutes!. Stir in lemon zest, lemon juice, salt, pepper!. Toss the oil mixture with the pasta and mix in the parsley!.Www@FoodAQ@Com
Fusilli with Fresh Tomato and Olive Sauce
1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups cheese (I used a combo of parm and mozzerella)
1 cup chopped fresh basil
Heat olive oil in heavy large pot over medium-high heat!. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes!. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes!. Mix in red wine vinegar!. Add cooked pasta, soy cheese and fresh basil and toss to combine!. Season to taste with salt and pepper!. Transfer to large bowl!.
----
or
Vodka Cream Pasta
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat!. Add oil, butter, garlic, and shallots!. Gently saute shallots for 3 to 5 minutes to develop their sweetness!. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup!. Reduce vodka by half, this will take 2 or 3 minutes!. Add chicken stock, tomatoes!. Bring sauce to a bubble and reduce heat to simmer!. Season with salt and pepper!.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it)!. While pasta cooks, prepare your salad or other side dishes!.
Stir cream into sauce!. When sauce returns to a bubble, remove it from heat!. Drain pasta!. Toss hot pasta with sauce and basil leaves!. Pass pasta with crusty bread!.
------
2 teaspoons oil (from sun dried tomatoes packed in oil)
1 clove garlic, minced
1 lb medium shrimp, shelled and deveined
1/4 cup thinly sliced green onions
1/3 cup sun-dried tomatoes, packed in oil and cut into slivers
1/2 teaspoon white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 ounces bow tie pasta
water
shaved parmesan cheese
fresh, minced basil
In a 12 inch frying pan over medium high heat combine oil and garlic!.
When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes!.
Lift out shrimp and set aside!.
Add to pan onion, tomatoes, pepper, broth, booze, and cream!.
Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes!.
Add shrimp and stir until hot!.
Meanwhile cook pasta in water until done-around 8 minutes!.
Drain well!.
Add to cooked sauce and toss lightly!.
Offer shaved cheese and basil at the table
------
1 lb!. spaghetti
1/2 c!. extra virgin olive oil
4 garlic cloves, minced
1/2-3/4 tsp!. red pepper flakes
the zest of 2 lemons
1 1/2 tsp!. salt
1/2 tsp!. black pepper
1/2 c!. chopped fresh flat-leaf parsley
Cook the pasta in 6-8 qts!. of boiling salted water until al dente!. While the pasta is cooking, heat the oil in a 12in!. heavy skillet over low heat!. Add the garlic and red pepper and cook, stirring, until garlic is golden brown, about 3 minutes!. Stir in lemon zest, lemon juice, salt, pepper!. Toss the oil mixture with the pasta and mix in the parsley!.Www@FoodAQ@Com