Whats a really good pasta recipe???!
Answers:
Cajun Seafood Pasta
"This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half!. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half!. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!"
INGREDIENTS
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
Method
1) Cook pasta in a large pot of boiling salted water until al dente!.
2) Meanwhile, pour cream into large skillet!. Cook over medium heat, stirring constantly, until just about boiling!.
3) Reduce heat, and add herbs, salt, peppers, onions, and parsley!. Simmer 7 to 8 minutes, or until thickened!.
4) Stir in seafood, cooking until shrimp is no longer transparent!. Stir in cheeses, blending well!.
Drain pasta!. Serve sauce over noodles!.
or try this one
Chicken and Bow Tie Pasta
"Easy and delicious chicken and bow-tie pasta with a white cream sauce!."
INGREDIENTS
4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese
Method
1) Place chicken in a saucepan, and add water to cover!. Boil 20 minutes!. Allow to cool, then pull meat into shreds!.
2) 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!.
3) In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper!. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender!.
4) Stir in cream cheese until smooth!. Mix in chicken and pasta until evenly coated!. Garnish with Parmesan cheese!.
or this one
Angel Chicken Pasta
"A delicious, easy company dish - the flavors are wonderful!. A favorite with my family!. I usually double the recipe so we can have leftovers!."
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
Method
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!.
3) Heat through, but do not boil!. Arrange chicken breasts in a single layer in a 9x13 inch baking dish!. Pour sauce over!.
4) 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!.Www@FoodAQ@Com
"This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half!. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half!. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!"
INGREDIENTS
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
Method
1) Cook pasta in a large pot of boiling salted water until al dente!.
2) Meanwhile, pour cream into large skillet!. Cook over medium heat, stirring constantly, until just about boiling!.
3) Reduce heat, and add herbs, salt, peppers, onions, and parsley!. Simmer 7 to 8 minutes, or until thickened!.
4) Stir in seafood, cooking until shrimp is no longer transparent!. Stir in cheeses, blending well!.
Drain pasta!. Serve sauce over noodles!.
or try this one
Chicken and Bow Tie Pasta
"Easy and delicious chicken and bow-tie pasta with a white cream sauce!."
INGREDIENTS
4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese
Method
1) Place chicken in a saucepan, and add water to cover!. Boil 20 minutes!. Allow to cool, then pull meat into shreds!.
2) 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!.
3) In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper!. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender!.
4) Stir in cream cheese until smooth!. Mix in chicken and pasta until evenly coated!. Garnish with Parmesan cheese!.
or this one
Angel Chicken Pasta
"A delicious, easy company dish - the flavors are wonderful!. A favorite with my family!. I usually double the recipe so we can have leftovers!."
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
Method
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!.
3) Heat through, but do not boil!. Arrange chicken breasts in a single layer in a 9x13 inch baking dish!. Pour sauce over!.
4) 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!.Www@FoodAQ@Com
I honestly don't think you can go wrong with the basics, in this case a simple, authentic and utterly delicious spaghetti bolognese!.!.!.
This one serves 4, and it comes direct from the recipe book of my neapolitan mamma-in-law Marisa!.
Ingredients:
500g/17!.5oz minced beef
1 x 395g/14oz tin of plum tomatoes
1 large glass of full-bodied red wine
1 medium onion (roughly chopped)
1 stick of celery (washed & roughly chopped)
1 medium carrot (peeled & roughly chopped)
2 teaspoons of tomato paste/purée
6-8 washed, torn basil leaves
400g/14oz spaghetti (100g/3!.5oz per person)
Salt & pepper
Extra virgin olive oil
Equipment:
2 large pans/skillets (for sauce and pasta)
Vegetable peeler
Colander/sieve
Food mixer/blender (not essential)
Timing
Around an hour
Step 1 – Prepare the onion and carrot by washing, peeling and chopping them (including getting rid of the carrot's ends)!. Roughly chop the celery too!.
Step 2 –Mix these in your food blender for just a few quick seconds!. If you don’t have a mixer, chop them some more - as finely as you can!.
Step 3 – Cover the pan with olive oil, and throw in 2 full tablespoons of this 3-veg mixture!.
Place this pan on a medium heat, cook and stir it for 3-4 minutes (until the veg starts to soften and brown)!.
Note: You should have some veg mixture left over!. Wrap and freeze this for your next Bolognese!
Step 4 – Pour in a quarter of the wine and leave it for a minute or so (to evaporate some of the alcohol)!.
Step 5 – Add the mincemeat and break it with a spoon!. Throw in half a handful of salt and a little pepper (as you like)!.
Cook and stir, on a medium heat, for 15 mins (to start the beef cooking)!.
If the sauce is dry at any point, add another quarter glass of wine (apply this rule throughout this recipe)!. If you don't have wine, a little water works!.
Step 6 – Add the tomato paste, basil leaves (washed and torn) and your chopped plum tomatoes (but not the liquid from the tin)!.
Cook it all on a low heat for a further 30 mins, stirring every 3-5 minutes!.
Step 7 – 10 minutes before the sauce’s time is up, boil a kettle and check your spaghetti's cooking time (see the packet)!.
Fill your second pan with the boiling water (adding a handful or two of salt) and boil the spaghetti, timing it so that it's roughly ready when the sauce's time is up!.
When both are done, drain the spaghetti and divide it into your bowls!.
You can add a little oil to stop the strands sticking if you like, then serve the sauce in the centre on top!. Garnish with 2 or 3 full basil leaves!.
Buon appetito!
PS: If you fancy spaghetti meatballs instead (this is even more fillling!), I have a recipe for this over at http://www!.pasta-recipes-made-easy!.com Enjoy!Www@FoodAQ@Com
This one serves 4, and it comes direct from the recipe book of my neapolitan mamma-in-law Marisa!.
Ingredients:
500g/17!.5oz minced beef
1 x 395g/14oz tin of plum tomatoes
1 large glass of full-bodied red wine
1 medium onion (roughly chopped)
1 stick of celery (washed & roughly chopped)
1 medium carrot (peeled & roughly chopped)
2 teaspoons of tomato paste/purée
6-8 washed, torn basil leaves
400g/14oz spaghetti (100g/3!.5oz per person)
Salt & pepper
Extra virgin olive oil
Equipment:
2 large pans/skillets (for sauce and pasta)
Vegetable peeler
Colander/sieve
Food mixer/blender (not essential)
Timing
Around an hour
Step 1 – Prepare the onion and carrot by washing, peeling and chopping them (including getting rid of the carrot's ends)!. Roughly chop the celery too!.
Step 2 –Mix these in your food blender for just a few quick seconds!. If you don’t have a mixer, chop them some more - as finely as you can!.
Step 3 – Cover the pan with olive oil, and throw in 2 full tablespoons of this 3-veg mixture!.
Place this pan on a medium heat, cook and stir it for 3-4 minutes (until the veg starts to soften and brown)!.
Note: You should have some veg mixture left over!. Wrap and freeze this for your next Bolognese!
Step 4 – Pour in a quarter of the wine and leave it for a minute or so (to evaporate some of the alcohol)!.
Step 5 – Add the mincemeat and break it with a spoon!. Throw in half a handful of salt and a little pepper (as you like)!.
Cook and stir, on a medium heat, for 15 mins (to start the beef cooking)!.
If the sauce is dry at any point, add another quarter glass of wine (apply this rule throughout this recipe)!. If you don't have wine, a little water works!.
Step 6 – Add the tomato paste, basil leaves (washed and torn) and your chopped plum tomatoes (but not the liquid from the tin)!.
Cook it all on a low heat for a further 30 mins, stirring every 3-5 minutes!.
Step 7 – 10 minutes before the sauce’s time is up, boil a kettle and check your spaghetti's cooking time (see the packet)!.
Fill your second pan with the boiling water (adding a handful or two of salt) and boil the spaghetti, timing it so that it's roughly ready when the sauce's time is up!.
When both are done, drain the spaghetti and divide it into your bowls!.
You can add a little oil to stop the strands sticking if you like, then serve the sauce in the centre on top!. Garnish with 2 or 3 full basil leaves!.
Buon appetito!
PS: If you fancy spaghetti meatballs instead (this is even more fillling!), I have a recipe for this over at http://www!.pasta-recipes-made-easy!.com Enjoy!Www@FoodAQ@Com
This is DELICIOUS! You wont regret making it!
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1/2 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat!. Saute shallots until softened!. Stir in onion and bacon, and cook until bacon is evenly browned!. Stir in garlic when bacon is about half done!. Remove from heat!.
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 pasta, then return it to the pot!.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan!. Pour the bacon mixture over the pasta, then stir in the cream mixture!. Season with salt and pepper!.
Serves 6!.
=========Www@FoodAQ@Com
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1/2 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat!. Saute shallots until softened!. Stir in onion and bacon, and cook until bacon is evenly browned!. Stir in garlic when bacon is about half done!. Remove from heat!.
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 pasta, then return it to the pot!.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan!. Pour the bacon mixture over the pasta, then stir in the cream mixture!. Season with salt and pepper!.
Serves 6!.
=========Www@FoodAQ@Com
Boil the water with some salt and oil!. Add bowties until al dente - in another pan fry some center cut bacon, add chopped onions, garlic, and a bayleaf!. After this is all set add a can of San Marzano tomatoes!. Crush the tomatoes and mix all together!. Last thing to add is this special creamy cheese called Mascarpone!. Add the hot creamy sauce to the bowties - soooooooo good!.Www@FoodAQ@Com
i make the best pastas!! so listen to my recipie: when u have cooked the pasta, add a small splash of milk, mix, then get out butter or magarine, and add like to table spoons!. mix and let it melt, then get any kind of cheese cheddar,mozerella, any and add a ton!! then take out tomato sauce and add and mix- DONE!! u should try it!! its really good!!Www@FoodAQ@Com
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, sauté 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!.
_______________
4 ounces farfalle pasta
2 cups water
1 tablespoon chicken bouillon granules
1/4 cup canned green peas
1 teaspoon butter
1 teaspoon crushed red pepper flakes (optional)
In a small pot cook farfalle pasta with the 2 cups of water!. Add chicken bouillon and boil until water has reduced!.
Stir in butter and peas!. Add red pepper flakes, if desired!.
Serve with sprinkled parsley on top!.
_______________
PENNE PASTA WITH SAUSAGE
1 lb penne pasta
2-3 tablespoons extra virgin olive oil
1 large can (28 oz!.) ground peeled tomatoes
3/4 can water (use tomato can)
1/2 teaspoon each dried oregano and basil
1/2 cup Marsala wine or 3 tablespoons red wine vinegar
6 Italian style sausages
1 large shallot, minced (optional)
2-3 thin slices lean salt pork, chopped (optional)
1-2 stalks celery, chopped
2 whole green or red bell peppers
1 large yellow or red onion
5-6 cloves garlic, peeled
salt, pepper, and garlic powder, to taste
2 bay leaves
2 hot peppers, chopped or 1/4 teaspoon hot pepper flakes
Use fresh basil and oregano herbs whenever available, substituting 2 tablespoons fresh for 1/2 teaspoon dry!. Use fresh hot peppers, if available, being careful only to add a small amount at a time until desired heat is reached!.
Note: Hot peppers vary in the amount of heat according to variety, growing conditions, size, etc!. Some peppers (such as Scotch bonnet) should only be used in small portions and the seeds and cores (the hottest part) removed, while others, such as jalapenos may be be used more liberally!. The best way to judge the heat of any particular variety is to taste a tiny portion (1/8"X1/8") before deciding how much to add to the sauce!. Red hot pepper flakes or cayenne pepper may be added when fresh hot peppers are unavailable!.
Wash and peel onions!. Wash, core and peel bell peppers!. Remove strings from celery (break a corner and pull strings back to remove)!. Chop vegetables coarsely in a food processor, if desired, or using a sharp knife!. Peel garlic!. Slice sausage into 1 inch pieces (kitchen shears make the job easy), leaving skin on!.
In a large, heavy skillet, add olive oil, chopped salt pork, chopped onions, bell peppers, shallot (if using) and celery!. Brown over high heat, stirring often!. When vegetables are taking on a slight amount of color, add sliced Italian sausage and whole garlic cloves!. Saute until sausage has browned nicely!.
As garlic begins to look roasted and softens (turn it a few times so it browns evenly), press it into the oil using the tines of a fork and move it to the outside edge of the pan (or pile it on top of the sausages) so it doesn't become overly dark!.
When ingredients have colored nicely, pour in 1/4 cup Marsala or wine vinegar stirring up brown bits from bottom of pan!. Add tomatoes and 3/4 can of water!. Reduce heat, add bay leaves and simmer over low heat for 15 minutes!. Add herbs and hot peppers; season to taste!. The sauce can be served after 30-40 minutes of simmering, or can cook over low heat for an hour or two!. The sauce may be prepared a day in advance and refrigerated overnight!.
In a large pot of salted boiling water, prepare penne pasta according to package directions until cooked al dente (firm to the tooth)!. When adding the pasta to the rapidly boiling water, add remaining 1/4 cup Marsala to the sauce and bring to a boil for 1 minute; reduce heat and simmer until pasta has cooked!. Sliced mushrooms may also be added to the sauce during the final 15 minutes of cooking, as a variation!.
Taste sauce and adjust seasonings as desired, adding salt, pepper, garlic powder and hot pepper!.
Serve pasta topped with sauce which includes a liberal portion of sausages and peppers!. Serve accompanied with Parmesan or Romano cheese for sprinkling at table!.Www@FoodAQ@Com
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, sauté 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!.
_______________
4 ounces farfalle pasta
2 cups water
1 tablespoon chicken bouillon granules
1/4 cup canned green peas
1 teaspoon butter
1 teaspoon crushed red pepper flakes (optional)
In a small pot cook farfalle pasta with the 2 cups of water!. Add chicken bouillon and boil until water has reduced!.
Stir in butter and peas!. Add red pepper flakes, if desired!.
Serve with sprinkled parsley on top!.
_______________
PENNE PASTA WITH SAUSAGE
1 lb penne pasta
2-3 tablespoons extra virgin olive oil
1 large can (28 oz!.) ground peeled tomatoes
3/4 can water (use tomato can)
1/2 teaspoon each dried oregano and basil
1/2 cup Marsala wine or 3 tablespoons red wine vinegar
6 Italian style sausages
1 large shallot, minced (optional)
2-3 thin slices lean salt pork, chopped (optional)
1-2 stalks celery, chopped
2 whole green or red bell peppers
1 large yellow or red onion
5-6 cloves garlic, peeled
salt, pepper, and garlic powder, to taste
2 bay leaves
2 hot peppers, chopped or 1/4 teaspoon hot pepper flakes
Use fresh basil and oregano herbs whenever available, substituting 2 tablespoons fresh for 1/2 teaspoon dry!. Use fresh hot peppers, if available, being careful only to add a small amount at a time until desired heat is reached!.
Note: Hot peppers vary in the amount of heat according to variety, growing conditions, size, etc!. Some peppers (such as Scotch bonnet) should only be used in small portions and the seeds and cores (the hottest part) removed, while others, such as jalapenos may be be used more liberally!. The best way to judge the heat of any particular variety is to taste a tiny portion (1/8"X1/8") before deciding how much to add to the sauce!. Red hot pepper flakes or cayenne pepper may be added when fresh hot peppers are unavailable!.
Wash and peel onions!. Wash, core and peel bell peppers!. Remove strings from celery (break a corner and pull strings back to remove)!. Chop vegetables coarsely in a food processor, if desired, or using a sharp knife!. Peel garlic!. Slice sausage into 1 inch pieces (kitchen shears make the job easy), leaving skin on!.
In a large, heavy skillet, add olive oil, chopped salt pork, chopped onions, bell peppers, shallot (if using) and celery!. Brown over high heat, stirring often!. When vegetables are taking on a slight amount of color, add sliced Italian sausage and whole garlic cloves!. Saute until sausage has browned nicely!.
As garlic begins to look roasted and softens (turn it a few times so it browns evenly), press it into the oil using the tines of a fork and move it to the outside edge of the pan (or pile it on top of the sausages) so it doesn't become overly dark!.
When ingredients have colored nicely, pour in 1/4 cup Marsala or wine vinegar stirring up brown bits from bottom of pan!. Add tomatoes and 3/4 can of water!. Reduce heat, add bay leaves and simmer over low heat for 15 minutes!. Add herbs and hot peppers; season to taste!. The sauce can be served after 30-40 minutes of simmering, or can cook over low heat for an hour or two!. The sauce may be prepared a day in advance and refrigerated overnight!.
In a large pot of salted boiling water, prepare penne pasta according to package directions until cooked al dente (firm to the tooth)!. When adding the pasta to the rapidly boiling water, add remaining 1/4 cup Marsala to the sauce and bring to a boil for 1 minute; reduce heat and simmer until pasta has cooked!. Sliced mushrooms may also be added to the sauce during the final 15 minutes of cooking, as a variation!.
Taste sauce and adjust seasonings as desired, adding salt, pepper, garlic powder and hot pepper!.
Serve pasta topped with sauce which includes a liberal portion of sausages and peppers!. Serve accompanied with Parmesan or Romano cheese for sprinkling at table!.Www@FoodAQ@Com