Your favourite pasta recipe?!
What is your favourite pasta recipe?
If you like pasta al-fuorno I would love to hear how you make it too. I would have liked mine a little spicier but was afraid the kids might not.
Answers: I just made pasta al'fuorno, baked pasta with hot and sweet italian sausage and LOTS of cheese...and made veal parmesan and a salad to go with it. Took me one hour! LOL Not as long as you would think. All home made too.
What is your favourite pasta recipe?
If you like pasta al-fuorno I would love to hear how you make it too. I would have liked mine a little spicier but was afraid the kids might not.
5 ounces smoked salmon, cut into small pieces
1 onion, chopped
1 clove crushed garlic
2 cups sliced fresh mushrooms
3/4 cup prepared basil pesto sauce
3 tablespoons tomato paste
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1/4 cup water
8 ounces spaghetti
DIRECTIONS
Cook pasta in a large pot of boiling water until al dente.
In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
Drain pasta. Serve sauce over noodles.
Pasta with Proscuitto and Peas
Cook pasta (I use penne)
heat ~ 1/2 cup olive oil in pan, cook proscuitto until crisp, add salt and pepper and 1 bag frozen peas, mix together and our on top of pasta, toss - top with fresh parm and toasted pine nuts.
Cheesy Chicken Pasta.
Chicken.
Poach your chicken pieces in some stock and set aside, until cool enough to handle, and de-bone.
Pasta.
Place in salted boiling water and cook until you get the degree of cooking you like.
Penne or Elbows will do very well here.
Sauce.
Make a normal white sauce and add some grated tasty cheese, remove from heat and stir until it is smooth.
Combine everything and place in an oven proof dish, sprinkle with more cheese and bake until it is bubbling and the cheese has melted and started to brown.
i saute minced & chopped clams with the broth and add sundried tomatoes, black olives, artichoke hearts and some pine nuts over pasta.
I get pasta like spaghetti or penne. I fry some turkey mince, onion, peppers and mushrooms, add a tin of chopped tomatoes, a vegetable stock cube, and heaps of oregano, some pepper, some paprika. I simmer a while and then serve over spaghetti. It's fab especially with some cheddar sprinkled on the top.
This is my absolute favorite pasta dish, not real original, but I do love it with Garlic bread.
Fettuccine Alfredo
Yield: 4 servings
Pasta Dough:
3 c 00 flour or unbleached all-purpose, plus more for dusting
1 t salt
3 lg eggs plus 2 yolks
1 T extra-virgin olive oil, plus 1 tablespoon
1 T water
Cornmeal, for dusting
To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
Alfredo Sauce:
1 pt heavy cream
1/2 c (1 stick) unsalted butter, softened
1 c freshly grated Parmigiano-Reggiano
Freshly cracked white pepper
Dash nutmeg, freshly ground
Chopped fresh flat-leaf parsley, for garnish
1/2 c bay scallops
1/2 c crayfish, shelled
1/4 c lump crab meat
12-16 lg shrimp
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Add cooked seafood. Sprinkle in cheese and stir to incorporate. Season with freshly cracked white pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
Penne ala Vodka
1 cup vodka
1 cup cream
1 cup diced tomatoes (you can use canned)
1 stick of butter
red pepper flakes
1/2 cup grated Parmesan cheese
1 pound cooked penne pasta
Puree tomatoes in a food processor or blender. Melt butter in large sauce pan over low heat. Add vodka and simmer for 5 minutes. Return to low and add pureed tomatoes and cream. Stir until thickened about 5 minutes. Let cool 5 minutes then pour over penne pasta. Stir in grated Parmesan cheese and sprinkle with pepper flakes. Serve immediately.
I think I like the sound of that one gotta be better than Big Jay's burnt bread in a tube...lol
Definitely hands down my family loves Pasta Carbonara:
I saute five slices of pancetta
Olive oil
4 scrambled eggs
Grate your favorite cheddar cheese,
that's the extra secret recipe.
Boil long pasta
Once your past is boiled put your pancetta
quickly add your scrambled eggs
add it really fast to the HOT pasta
The cheese also, do this quickly
Then add black pepper ..it's delicious.
We are the family that loves pasta al fourno as well
I do mine like yours put sausage sometimes eggs in
there it's the best. I love the crusty little pasta around
the edges..
YUM.
Tommorow my kids want
sheppard pie, yuck I hate
the stuff but they love it.
I don't know where they got
to like this recipe and why.
Linguini Putanesca