Tag Archives: pasta

PASTA WITH BASIL PESTO SAUCE

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1 pound of gemelli

2-3 cups young fresh basil leaves

½ cup olive oil

6 T. Parmigiano grated

2 T. Pecorino grated

2 cloves garlic

1 T. pine nuts

Salt                      

Wash and pat dry basil.  Crush a clove of garlic in the
mortar and add some basil (30 leaves per clove) and then a sprinkle of
salt.  Use the mortar to tear the basil until it turns into a bright green oily liquid.
Repeat the process until all of the basil and garlic are added.  Add the pine nuts and gently crush them into the mixture.  Next add the cheese.  When the cheese is mixed in, slowly drizzle in the olive oil and mix together.  At this point the pesto is ready to use. Cook the pasta, retaining some of the cooking water.  Drain the pasta and place it in a serving bowl.  Slowly mix in the pesto sauce and a few
tablespoons of cooking water as necessary if it looks dry.  Serve immediately with cheese.

PASTA: LINGUINE WITH MUSSELS

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  • 1 POUND LINGUINE

  • 2 POUNDS MUSSELS SCRUBBED WELL

  • ½ CUP OLIVE OIL

  • 1 CUP DRY WHITE WINE

  • 1 POUND CHERRY TOMATOES HALVED

  • 4 CLOVES GARLIC CHOPPED COARSLEY

  • 2 T. Italian parsley chopped

  • Salt and pepper

Remove any mussels that are broken and which do not close immediately if tapped.  Scrub the mussels well with a wire sponge or brush.  Bring a large pot of salted water to boil for pasta.  In a large skillet, add a few tablespoons of olive oil and sauté half of the garlic until golden.  Add the mussels and cover.  Cook for about 5-10 minutes or until the shells open – discarding any mussels that do not open.  Remove the mussels from the skillet with a slotted spoon and then remove all but 12 mussels from their shells.  Place all shelled mussels back into the
skillet with the remaining liquid.  In a separate skillet, sauté the remaining garlic in about ½ cup of olive oil.  When golden add the wine and tomatoes and
simmer over medium heat for about 10 minutes.  Add parsley, salt and pepper to taste.  Add this mixture to the large skillet containing the mussels and heat
together.  Add back the mussels remaining in their shells.  Meanwhile prepare the
linguine until al dente.  Drain and add to skillet with mussels.

PASTA: ED GARRUBBO’S RIGATONI AND MEAT BALLS

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  • 1 pound rigatoni

Sauce:

    • 1 28 oz can peeled Italian tomatoes

    • ½ cup olive oil

    • 1 onion chopped

    • 4-6 basil leaves

    • 1 t. salt

    • 1 t. pepper

Cop onion and fry in olive oil until golden brown.  Puree tomatoes and add to onion.  Add basil, salt and pepper.  Cook on low heat, uncovered for 1 hour until reduced.

Meat Balls

  • 1 pound chopped sirloin

  • ¼ cup Italian parsley, chopped

  • 2 cloves garlic, finely chopped

  • 2 T. Parmigiano cheese grated

  • 1 t. salt

  • ½ t. white ground pepper

  • 2 eggs beaten

  • Milk as needed for bread

  • 4 slices Italian bread without crusts

Mix together dry ingredients and add beaten eggs.  Dip bread in milk, squeeze out most of liquid and mix into egg mixture.  Add meat and mix by hand.  Shape into 2” max meatballs.  In large skillet heat about ¼ cup olive oil.  When hot, place meatballs in skillet with enough room to flip easily. Cook on low heat until brown on all sides.  Remove and add to tomato sauce and cook for about an hour.

 

PASTA LASAGNA WITH SPINACH

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    • 1 pound lasagna

    • 1 pound spinach, cooked and chopped with liquid pressed out

    • 1 pound mozzarella cheese chopped

    • 16 oz ricotta cheese

    • ½ cup parmagiano cheese grated

    • 2 eggs

    • ½ t. each of salt and pepper

    • 1 28 oz can peeled tomatoes with basil

    • 1 onion chopped finely

    • ½  T. olive oil

    • 1 tsp salt and pepper

Sauté onion in olive oil until golden brown.  Puree tomatoes
and add to onions with salt and pepper.
Cook on low heat uncovered for 1 hour until reduced.

In large bowl mix eggs into ricotta, add ¾ of the mozzarella, the Parmigianino and the salt and pepper.

Cook the lasagna for ½ of the suggested package cooking time, drain and set aside.  Coat the bottom of a 9 x 11 pan with a little olive oil and then cover with ¾ cup of sauce.
Then a layer of lasagna, a layer of the ricotta mixture, 1/3 of the
spinach, ¾ cup of the sauce.  Repeat layers until you reach the top.  Cover
top with layer of lasagna and ¾ cup sauce, the remaining mozzarella and
generous sprinkle of Parmigianino.  Cover with aluminum foil and cook at 350 for 30 minutes.  Remove foil and cook for 10-15 minutes until top is brown.  Remove from oven and let rest for 10 minutes before serving.

PASTA FETTUCINE ALFREDO

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    • 1 pound fettuccine

    • 2 sticks butter, softened and cut into pieces

    • 1 ½ cups grated Parmigiano Reggiano

    • Black pepper

Cook fettuccine in large quantity of lightly salted water.
Place small pieces of butter in large warm serving bowl.  When pasta is cooked al dente, drain it and reserve ¼ cup of water.  Add some of the
reserved water to the butter and then add the fettuccine, mixing with the
mutter.  Add the cheese and continue to mix until creamy.  Add some fresh black
pepper and serve immediately.

PASTA LINGUINE CON SALSA SOPHIA

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    • 2 cups Italian parsley leaves

    • 3 cloves garlic peeled

    • ¼ cup pine nuts

    • 3-4 anchovy fillets in salt

    • 10 or more black olives

    • 2 T. capers drained

    • 1 small onion, minced

    • ¼ cup olive oil

    • 1 pound linguine

    • Freshly ground black pepper

Pound together parsley, garlic, pine nuts, anchovies, olives , capers, and onion until uniformly combined.  A food processor might do the trick.  Gradually pour in
oil continuing to wisk or process the paste until thick and sauce like.  Cook pasta until just al dente.  Place a lightly oiled pan over medium heat.  Drain the linguine and toss it into the pan.  Cook for less than one minute until it dries completely and just begins to brown.
Place the pasta in a serving bowl and toss with the sauce and a dusting of pepper or paprika.

PASTA BOLOGNESE WITH SHELLS

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    • 1 pound of shells

    • 2 T. butter

    • 3 T. olive oil

    • 1 carrot finely chopped

    • 1 celery stalk finely chopped

    • 1 onion finely chopped

    • 8 0z ground veal

    • 8 oz ground pork

    • ¾ cup dry red wine

    • 1 28 oz  can peeled tomatoes, pureed

    • Grated Parmigiano cheese

Saute onion, carrot, celery in butter and oil over low heat until golden brown.  Add meat, salt and pepper and cook till meat is not read.  Add wine and stir until
evaporated.  Add tomatoes and cook on low heat for 1 hour until shickened, stirring occasionally.

PASTA: TAGLILATELLE WITH PORCINI MUSHROOMS

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    • 1 pound of tagliatelle

    • 1 pound of fresh (or 8 0z. of dried) porcini mushrooms

    • ¼ cup olive oil

    • 2 cloves garlic chopped

    • ¼ cup fresh Italian parsley chopped

    • Salt and pepper to taste

    • Parmigiano cheese

Soak dried mushrooms in cold water for 20-30 minutes until their size and moisture are restored.  Slice them into bite sized pieces.  In a large skillet, heat the oil and add the garlic.  Cook until golden.  Add the mushrooms and cook over
medium heat for 15-20 minutes.  Add salt and pepper to taste.

Bring a large pot of salted water to boil.  Cook pasta until al dente.  Drain and add to mushrooms.  Add the parsley.  Then cook together for about a minute.  Add some of the retained cooking water if necessary.  Serve with cheese.

PASTA: MANICOTTI

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Pasta Sheets

    • 1 cup all purpose flour, ;unsifted

    • 1 cup milk

    • 1/3 cup water

    • 1 large egg

Wisk flour, liquids and egg together until smooth.  Heat a griddle on low heat.  Grease with Crisco and make “pancake” sheets that cook through but do not turn golden.

Filling

  • 16 ounces ricotta cheese

  • 2 T. Parmigiano cheese, grated

  • 1/3 cup Italian parsley, chopped

  • 1 t. salt

Mix filling ingredients together until creamy

Sauce

    • 1 28 ounce can Italian tomatoes with basil

    • 1 medium onion, finely chopped

    • ½ cup olive oil

    • 1 t. salt

    • ½ t. ground black pepper

    • 4-5 basil leaves, chopped

Puree tomatoes in blender.  IN large skillet, sauté the onion in olive oil until golden.  Next add tomatoes and salt and pepper.  Add a little sugar.  Reduce heat and simmer about 20-30 minutes.

Fill the center of each pancake with 2 or so tablespoons of ricotta mixture. Place in baking dish.  Cover loosely with foil and bake at 350 degrees for 30 minutes.  Serve immediately with a spoonful of tomato sauce and sprinkle of Parmigiano cheese

 

PASTA: RED PEPPERS AND SAUSAGE

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    • 1 pound of cavatappi or openne

    • 1 onion

    • 3 red –peppers

    • 12 oz. Italian sausage

    • 1 28 oz can peeled Italian tomatoes, pureed

    • ¾ cup heavy cream (optional)

    • Olive oil

    • Salt to taste

    • Ground black pepper to taste

    • Pecorino cheese

Wash and cut peppers into bit sized pieces.  Dice onion.  In large skillet, sauté the onions and peppers until they begin to soften.  Remove sausage from its case and add to vegetables, breaking the sausage apart with a fork.  When sausage is cooked through and onions are golden, add the tomatoes and salt and pepper.  Cook over low heat for about 30 minutes until reduced.  Then add cream.  Cook for an additional 10-15 minutes until further reduced.  Serve with drained
pasta and cheese.