Posted by Trish | Under Dinner, Pasta, Pork
Saturday Mar 29, 2008
Submitted by Carli
| 1lb tube pasta (rigatoni, penne, etc.) |
|
1 tbsp olive oil |
| 1lb kielbasa sausage, cut into 1″ chunks |
|
2 bell peppers (1 red & 1 yellow), diced |
| 2 c. broccoli florets, bite size |
|
1 tbsp minced garlic |
| 1 14oz. can chopped tomatoes |
|
1 c. shredded mozzarella |
Cook pasta per directions until firm-tender. While pasta cooks, heat oil in a nonstick skillet over medium heat. Add sausage & heat through. Remove with a slotted spoon & set aside. Add peppers, broccoli, & garlic & cook until crisp-tender. Stir in tomatoes & add sausage back. Increase heat to high & cook uncovered until hot, stirring often. Drain pasta & return to pot. Add sausage mixture, then toss to mix. Spoon into serving dish & top with cheese.
Posted by Trish | Under Dinner, Pasta, Seafood
Saturday Mar 29, 2008
Submitted by Monica
| 3 6½ oz. cans chopped clams |
|
6½ oz. can whole clams |
| 3-4 cloves garlic, minced |
|
1 tsp dry Italian seasoning |
| 2 tbsp fresh oregano |
|
2 tbsp fresh basil |
| 2 tbsp fresh parsley (flat leaf or Italian) |
|
1 box pasta |
| Olive Oil |
|
salt & Pepper |
| Dry White Wine (Sauvignon blanc works well) |
|
Romano cheese |
1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
2. Add 4 cans of clams (with juice), add salt & pepper to taste.
3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.
Posted by Trish | Under Dinner, Pasta
Saturday Mar 29, 2008
Submitted by smalltownsongs
Serves 4
| 1 box Barilla brand fettuccine |
|
½ stick butter |
| 1 qt heavy cream |
|
8 oz. Parmesan cheese |
| 6 cloves garlic, minced |
|
2 tbsp basil |
| 1 tbsp oregano |
|
1 tsp salt |
| 2 tsp black pepper |
|
olive oil |
1. In a big pot fill ¾ of the way with cold water. Dash some salt in there, & about a tbsp or so of Olive Oil. Bring that to a boil, & throw in your box of pasta. If it’s Barilla brand it will be about 11½ – 12 minutes to boil until done. Be sure to stir it every so often. Drain it, put it aside.
2. In a good sized saucepan, throw in the garlic, basil, oregano, salt, & pepper with the butter. On low-medium heat, simmer until butter melts. Once the butter melts, sauté herbs for about 3-5 minutes (stirring constantly), any longer than that & the mixture will burn.
3. Turn the heat up to medium level & splash a little heavy cream in there & get a good stir going. I’d say, maybe ½ c.. Keep that up every 5 minutes until you have about a ½ container left. Now you’ve got about ½ container of cream left, some unused cheese, & the herb mixture. Open the container of cheese. With a kitchen knife, stab at the cheese in the container & break the bigger clumps of cheese down.
4. Put about a quarter of the cheese into the pot. Stir well, pour in ½ c. of the remaining cream, & repeat until you have no more cheese or cream left. Turn the heat up to medium-high heat & stir every 3-5 minutes for about 15 minutes The cream will eventually expand & “puff” up the whole thing, so don’t panic. When that happens, turn the heat to low, & get ready to serve. If it doesn’t happen, no worries, after your 15 minutes is up (after adding the last of the cream & cheese) just turn the heat down to low & prepare to serve.
5. Put some pasta on the plate, dump some sauce on all over it, garnish with a basil leaf.
Posted by Trish | Under Beef, Dinner, Pasta, Pork
Saturday Mar 29, 2008
Submitted by Pixy
Serves 4
| 1 c. button mushrooms |
|
1 leek, thinly sliced |
| 5 slices good bacon, finely diced |
|
2½ c. (600mL) light cream |
| ½ c. good white wine |
|
¼ c. FRESH Parmesan |
| Pasta for 4; whatever you like best. Veal tortellini |
|
Fresh herbs: thyme, oregano, flat parsley |
| works very well. |
|
1 tbsp olive oil (may not need it) |
1. Cook enough pasta for 4 people following the directions on the pkg.
2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
5. Add parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
6. Garnish with fresh herbs & serve with a crispy side salad.
Posted by Trish | Under Dinner, Pasta
Saturday Mar 29, 2008
Submitted by Johnboy
Serves 4
| 1 pkg angel hair pasta |
|
turmeric |
| Olive Oil |
|
salt & pepper |
1. Cook the angel hair pasta, slightly overcooked. It should take about 8 minutes or so.
2. Drain the pasta & place in a bowl.
3. Add olive oil & place a liberal sprinkling of tumeric on top. At least cover the top.
4. Put on a light amount of pepper, freshly ground is best. Toss all spices until evenly mixed. Salt to taste.
