PASTA

 

PEA AND PARSLEY PESTO WITH LINGUINE

Serves 4
2 cups frozen peas (from a 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
12 ounces linguine
Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper. In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more Parmesan.

CHICKEN TACO PASTA.

I don’t think you heard me the first time. Chicken. Taco. Pasta. Your soul is going to flip with this concoction! This recipe will take all you thought you knew about pasta dishes and toss it in the trash. I swear by it and know you will too!
What it took for 4:
1 pound organic ground chicken

1/2 medium red onion, finely chopped
3 cloves garlic, minced
3 Tbs. favorite taco seasoning
1 (14.5 oz) can drained and rinsed kidney beans (or black)
1 (4 oz) can diced green chiles
1 ear fresh corn
1 roma tomato, diced
2 cups pasta shells
4 oz (half a block) cream cheese
2 Tbs. greek yogurt
1/2 cup freshly chopped cilantro
coarse salt and pepper

Heat a medium skillet over medium-high. Add the chicken and cook until browned all over, about 6 minutes. Add the onion, garlic and taco seasoning. Sauté 4 minutes. Season with salt and pepper.
Add the beans, corn and diced green chiles. Toss to combine and continue to cook another 5 minutes.
Add the diced tomato and toss to combine. In the meantime, cook your pasta shells until al dente. Reserve about 1/3 cup pasta water and drain the rest. Add the shells, cream cheese and yogurt to the skillet. Toss to combine. Add some of the pasta water to thin out the sauce if it’s a little too thick for your taste. Taste one more time and season accordingly. Serve with lots of fresh cilantro!

CAJUN SHRIMP & SAUSAGE PASTA

1/2 - 3/4 lb cooked fettuccine
2 TBS olive oil
1 lb peeled, deveined raw large shrimp
1 TBS plus 2 tsp Emeril's Essence seasoning or use recipe below
1 1/2 smoked turkey sausages, sliced and quartered
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 TBS minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan
Essence Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds.
Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes.
Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

CHICKEN & SPINACH PASTA BAKE

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

ASIAN BEEF WITH NOODLES RECIPE

8 ounces uncooked spaghetti, broken in half
3 cups fresh sugar snap peas
1 cup julienned sweet red pepper
1/2 cup Catalina salad dressing
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1/2 cup thinly sliced green onions
1/2 cup dry roasted peanuts
In a large saucepan, cook spaghetti according to package directions, adding the snap peas and pepper during the last 2 minutes of cooking; drain. Meanwhile, in a large skillet, heat salad dressing over medium-high heat. Add beef; cook for 8-10 minutes or until meat reaches desired doneness. Add peanut butter and soy sauce; cook for 2 minutes or until thickened. Stir in the spaghetti mixture and onions; sprinkle with peanuts. Yield: 6 servings

BACON CHEESEBURGER SPAGHETTI RECIPE

10 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
2/3 cup chopped onion
6 slices ready-to-serve fully cooked bacon, chopped
1-1/2 cups ketchup
1 cup chopped dill pickles
1 cup barbecue sauce
1/2 cup prepared mustard
2 cups (8 ounces) shredded cheddar cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the bacon, ketchup, pickles, barbecue sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain spaghetti; stir into meat mixture. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 6 servings.

BEST SPAGHETTI 'N' MEATBALLS RECIPE

2 eggs
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup tomato juice, milk or beef broth
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 teaspoon Italian seasoning
1/2 teaspoon each salt, poultry seasoning and garlic powder
2 pounds bulk pork sausage
SAUCE:
4 cups water
2 cans (11-1/2 ounces each) tomato juice
3 cans (6 ounces each) tomato paste
1 jar (1/2 ounce) dried celery flakes
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
Hot cooked spaghetti
In a large bowl, combine eggs, bread crumbs, cheese, tomato juice, green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain. In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally. Discard bay leaf. Add meatballs to sauce; simmer for 1 hour or until a thermometer reads 160°. Serve with spaghetti. Yield: 10 servings.

BEST SPAGHETTI AND MEATBALLS RECIPE II

1-1/2 cups chopped onion
2 tablespoons olive oil
3 garlic cloves, minced
3 cups water
1 can (29 ounces) tomato sauce
2 cans (12 ounces each) tomato paste
1/3 cup minced fresh parsley
1 tablespoon dried basil
1 tablespoon salt
1/2 teaspoon pepper
MEATBALLS:
4 eggs, lightly beaten
2 cups soft bread cubes (1/4-inch pieces)
1-1/2 cups milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
1 tablespoon salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
Hot cooked spaghetti
In a Dutch oven over medium heat, saute onion in oil. Add garlic; cook 1 minute longer. Add the water, tomato sauce and paste, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes. In a large bowl, combine the first seven meatball ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, brown meatballs in oil until no longer pink; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended, stirring occasionally. Serve with spaghetti. Yield: 12-16 servings.

CHEDDAR CHICKEN SPAGHETTI RECIPE

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.

CABBAGE & NOODLES WITH BACON

1 head of cabbage, chopped
1 pound of bacon*
1 large onion, chopped
2-3 large handfuls of egg noodles*
Black pepper
In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there’s a chance that you could end up snacking on the bacon bits while you’re finishing dinner. It’s been known to happen here.)  Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside. Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

CHICKEN WITH ROSEMARY POTATOES AND PASTA

1 lb. penne

1½ lbs. chicken cutlets, cubed
2 tsp. rosemary
2 can sliced potatoes
1 tsp. salt
¼ tsp. pepper
1 cup white wine
½ cup olive oil
1 tsp. garlic powder

Bring pasta to boil in salted water. In large fry pan heat oil and add in chicken. Saute until golden brown. Add in wine, salt, pepper, garlic powder, rosemary, and potatoes. Simmer for 20-25 minutes or until wine has evaporated. Drain pasta and place in serving dish or bowl. Combine the chicken mixture and toss well. Serve with salad.

GOUDA SAUCE WITH SPINACH PASTA

2 lbs. spinach pasta (any shape or style)

2 cups Gouda, shredded
3 cups skim milk
1 cup cornstarch
2 tsp. paprika
½ tsp. pepper

Cook pasta in salted water. Mix together skim milk and cornstarch. Stir together very well, not to see any clumps. In medium sauce pan heat skim milk and cornstarch mixture. Bring to a low boil, stirring occasionally. It will begin to thicken. After about 5-10 minutes add in the cheese, pepper and paprika.

Stirring constantly, the cheese will begin to melt and the mixture will really thicken up. Heat until the consistency of pudding. Drain pasta and place on large serving platter. Pour the cheese sauce over it and toss well.

GRANDMA'S BUTTER NOODLES

2 eggs
3 tablespoons butter, melted and cooled
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry. When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using. To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

GRANDMA'S NOODLES II

1 egg, beaten
1/2 teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
1/2 teaspoon baking powder (optional)
Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls. Roll out dough, and let stand for 20 minutes. Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours. Drop into hot soup--cook for about 10 minutes.

GRANNY'S HOMEMADE NOODLES

4 eggs
2 tablespoons water
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms. Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.

JO MAMA'S WORLD FAMOUS SPAGHETTI

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese
In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! Cook spaghetti according to package directions.Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

HOMEMADE PASTRAMI

Everybody loves pastrami and this homemade version may be the best you’ve ever tasted. The recipe avoids the long brine method and substitutes a more efficient combination of injection and dry-curing. It may seem like an intimidating project, but it’s really pretty simple as long as you remember to start the process four days before you plan to eat it. If you can’t find the Morton’s Tender Quick near the salt at your local grocery store, look for it online.
Ingredients:
Brine Injection
2 tablespoons Morton’s Tender Quick
1 tablespoon brown sugar
2 teaspoons garlic powder
1 teaspoon ground coriander
1/2 teaspoon black pepper
1 cup ice water
Dry Cure
2 tablespoons Morton’s Tender Quick
2 tablespoons brown sugar
1 1/2 tablespoons garlic powder
1 tablespoon ground coriander
Cooking Rub
1/4 cup coarsely ground black pepper
3 tablespoons ground coriander
Directions:
To make the brine injection: In a small saucepan over medium heat, combine 1 cup of water, the Tender Quick, brown sugar, garlic powder, coriander and pepper. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and pour into a medium bowl. Add the ice water and mix well. Refrigerate until very cold. To make the dry cure: In a small bowl, combine the Tender Quick, brown sugar, garlic powder, and coriander. Mix well and set aside. Lay the brisket fat-side down on a sheet pan with sides. Cover loosely with plastic wrap. With a kitchen injector, inject the brine deeply into the brisket in a grid pattern at 1-inch intervals. Continue until all the brine has been used. Remove the plastic and dry the brisket and the pan. Flip the brisket over and season the fat side with half of the dry-cure mixture. Press the mixture into the fat. Flip the brisket and season the other side with the remaining dry cure and press it into the meat. Put the brisket in a heavy plastic bag. Push out as much air as possible and seal the bag. Refrigerate for 3 1/2 days, flipping and massaging it through the bag twice a day. Take the brisket out of the bag and rinse it well under cold running water. Place the brisket in a large pan of cold water to cover for 30 minutes. Dump the water and replace it with fresh water; soak for another 30 minutes. This will keep the pastrami from being too salty. Prepare your cooker to cook indirectly at 235 degrees F using medium oak wood for smoke flavor. To make the cooking rub: Combine the pepper and coriander in a small bowl and mix well. Take the brisket out of the water and dry it well. Season the fat side with half of the cooking rub, pressing it into the meat. Flip the brisket and season the meaty side with the other half of the rub, pushing it into the meat. Put the brisket in the cooker, fat-side up. Cook for 4 hours and then flip the brisket to fat-side down. Cook until it reaches an internal temperature of 170 degrees F, another 1 or 2 hours. Lay out a big double-thick piece of heavy-duty aluminum foil. Take the brisket out of the cooker, and lay it on the foil fat-side up. Wrap the foil up around the brisket, adding 1/2 cup water to the package. Close up the package tightly, pushing out as much air as possible. Return to the cooker until the internal temperature of the brisket reaches 200 degrees F, another 1 or 2 hours. Take the package out of the cooker and open it to allow the steam to escape. Let rest for 15 minutes. Take the brisket out of the foil and discard the juices. Slice thinly across the grain to serve.

HOMEMADE SPAGHETTI

1 lb sausage; browned
2 can (28 oz) tomatoes
2 cup onion; chopped
1 teaspoon basil
1 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon red pepper
1 lb mushrooms; chopped
1 package (16 oz) noodles
1 cup parmesan cheese
1 can (14 oz) tomato paste
Brown meat and drain. Run tomatoes through blender. Add rest of ingredients. Let simmer in crock pot for at least 6 hours. Cook noodles according to directions. Serve with Parmesan Cheese.

LEMON DIJON PASTA TOSS

1/2 cup soft margarine spread (60% or more oil)
1/4 cup Dijon mustard
2 cloves garlic, chopped
1 tablespoon lemon juice
3 tablespoons chopped fresh parsley
Dash ground black pepper
12 ounces linguine pasta, cooked
In saucepan, over medium heat, heat margarine, mustard, garlic, lemon juice, parsley and pepper until margarine melts and mixture is hot. To serve, toss hot pasta with mustard mixture. Makes 4 servings
 

MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE

1 teaspoon olive oil
1 1/2 tablespoons water, or more if needed
2 eggs
2 cups all-purpose flour, or more if needed
1/4 teaspoon salt
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 ounces cream cheese, softened
1/3 cup grated Parmesan cheese
1/2 cup mozzarella cheese
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/2 teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 egg white, beaten
3 tablespoons butter
1 1/2 teaspoons chopped fresh chives
Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper. Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain. To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

PASTA WITH CHICKEN AND BACON

8 large chicken cutlets, cubed

½ lb. bacon
¼ cup vegetable oil
2 lbs. rotini pasta
1 cup parmesan cheese

In large fry pan heat oil and cook bacon until nice and crispy. Remove and cover and blot with paper towels. When bacon has cooled keep covered and push down on the bacon to break into small pieces.

Bring pasta to boil in salted water. In bacon oil start cooking the chicken cubes until golden brown.
Place cooked chicken and bacon into large bowl and toss with the parmesan. Add in the cooked pasta and toss well again.

PASTA WITH ARTICHOKE HEARTS

1 lb. pasta ( any style)

2 8 oz. cans artichoke hearts
3 tbsp. of olive oil
½ lb. boneless chicken breasts
½ cup skim milk
¼ cup parsley
¼ cup dijon mustard
¼ cup parmesan cheese
salt & pepper to taste

Cook pasta in salted water for 8 minutes. In large skillet cook chicken, artichokes and mustard in

olive oil until chicken is golden brown. Stir in milk and parsley. Heat until liquid is reduced in half.
Drain pasta and add to skillet and mix well. Toss in parmesan cheese and salt and pepper.

PEPPERED SHRIMP ALFREDO

12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
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. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

PASTA CARBONARA

4 eggs

¼ cup of butter
¼ cup whipping cream
½ lb. bacon, cooked and crumbled
1 lb. spaghetti
1 cup grated cheese
¼ cup parsley

Boil pasta in water. In mixing bowl blend eggs, butter, whipping cream, bacon, parmesan cheese and parsley. Drain pasta well and empty into mixing bowl. Preheat oven to 300F. Empty pasta and mixture into baking dish and bake for 15 minutes

PASTA WITH CHICKEN AND CREAM COGNAC SAUCE

2 lbs. pasta

24 chicken thighs, does not have to be boneless
1 cup cognac
6 tbsp. butter
1 cup white wine
½ cup whipping cream
Salt and Pepper

Bring pasta to boil in salted water. Place butter in large fry pan on medium heat. When butter has melted add chicken thighs. Add in salt and pepper to taste. Cook until golden brown. In mixing bowl add cognac, wine and whipping cream. Mix very well and pour over chicken. Let simmer for 30 minutes on low heat. If you need to help the sauce thicken add a tbsp. of flour to a ½ cup of water and pour into sauce mixture and blend well. When sauce has completed to the thickness that you want remove from heat. To serve, place pasta on individual dishes, top with chicken, and pour sauce over chicken.

PEPPERED SHRIMP ALFREDO

12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
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. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

PASTA WITH CREAM SAUCE AND SAUSAGE

1 lb. pasta

1 tbsp. butter
1 tbsp. olive oil
1 small onion, diced
4 cloves garlic, finely chopped
1 lb. sweet sausage, no casing
3/4 cups of white wine
1 14 ½ oz. can of crushed tomatoes
1 cup whipping cream
4 tbsp. of parsley
1 cup Parmesan cheese

Melt butter and olive oil in skillet. Add onion and garlic and saute until tender. Do not let burn. Add sausage and cook until brown. Drain excess drippings from pan and add wine. Let simmer until wine evaporates. Add tomatoes and cream. Cook until sauce thickens. Add in the parsley. Cook the pasta with 3 tbsp. of salt. Drain well and place in large bowl. Add the cream and sausage sauce. Blend well and add the parmesan cheese.

SAUTEED SPINACH WITH SPAGHETTI

1 lb. spaghetti

1 lb. green leaf spinach, cleaned
1 6 cloves of garlic, sliced
3 tbsp. olive oil
4 tbsp. pecorino romano cheese
8 mushrooms, cleaned - shitake, portabella or fresh, diced
1 tsp. salt
1 tbsp. cayenne pepper

Bring spaghetti to boil in salted water. In large sauce pan heat oil and garlic for a few minutes. Add in spinach and cook until wilted and dark green and add in the mushrooms, salt and cayenne pepper. Saute for 2-5 minutes. Drain pasta and place in large serving dish. Add in the spinach and toss well. Add in the cheese and toss again. Serve with bread.

SAUTEED PEPPERS OVER LINGUINE

2 lbs. linguine

4 yellow bell peppers, cubed
4 red bell peppers, cubed
4 green bell peppers, cubed
10 garlic cloves, chopped finely
¼ cup olive oil
½ tsp. salt
¼ tsp. pepper
1 tbsp red pepper flakes
1 tbsp. garlic powder

Bring pasta to boil in salted water. In large saute pan heat oil and add in all ingredients. Stirring occasionally for 10 minutes. Lower the heat to low and let simmer for 10 minutes or until peppers are soft. Drain pasta and pour into large serving bowl. Pour the pepper mixture over the pasta and toss well. Serve with bread.

TANGY MUSTARD CHICKEN AND PASTA

2 lbs. pasta

3 lbs. boneless chicken, cut in bite size pieces
3 tbsp. hot sauce
8 garlic cloves, finely chopped
3 tsp. paprika
4 tbsp. worcestershire sauce
1½ cups dijon mustard
3 tbsp. olive oil

Bring pasta to boil in salted water. In large saute pan heat oil and add in chicken. When almost completely cooked add in hot sauce, garlic, paprika, worcestershire sauce and dijon mustard.

Combine all ingredients very well and saute for 15 minutes on medium heat, stirring occasionally.
Remove from heat and let sit 5 minutes. To serve place pasta in individual dishes and top with heaping scoop of chicken mixture.

 ONE POT CHEESY PASTA AND SAUSAGE
3 cups halved grape tomatoes, divided
1 large onion, sliced
1 pound smoked Italian sausage links, precooked (sliced into coins)
20-30 basil leaves, divided
4 garlic cloves, sliced
1 pound dry linguine
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
4 1/2 cups water
1 cup shredded Parmesan cheese
 Reserve (set aside) 1 cup halved tomatoes, 10 basil leaves and cheese.
 Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat.  Cover and bring to a boil.  Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking.  Liquid will be mostly absorbed when pasta is cooked. Add cheese and toss to combine.  Cheese may clump but will melt into the sauce after a few minutes.  Toss in remaining tomatoes and basil before serving.