Tag Archives: pasta

PASTA WITH SHRIMP AND SUGAR SNAP PEAS SALAD

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    • 3 pounds of shrimp, peeled, deveined, and cooked until just opaque

    • 2 pounds of small pasta shells cooked al dente, rinsed under cold water and drained

    • 1 bunch scallions, white bulbs and green stalks, sliced

    • 1 red bell pepper,seeded and cut into fine julienne strips

    • 1 ½ pounds sugar snap peas, blanched in boiling water for 30 seconds, cooled under cold running water and drained.

    •  Dressing:

    • 3 T. tomato paste

    • 3 T. fresh lemon juice

    • ½ cup dry vermouth

    • 4 hard-cooked eggs

    • 3 T. fresh tarragon

    • 3 cups Hellmann’s mayonnaise

    • S&P to taste

    • 2 T. Pernod

Place 2 ½ pounds of the shrimp in a large mixing bowl. (Reserve the remaining ½  pound for the dressing).  Add the pasta and peas to the shrimp and toss to combine.  Stir in the scallions and red pepper.  Place the reserved shrimp, tomato paste, lemon juice, eggs and tarragon in a processor and process until smooth.  Season to taste with S&P.  Add mayonnaise and process again until smooth.  Season with S& P.  Add Pernod.  Process once more just to blend.  Pour dressing over pasta salad and toss thoroughly.  Serve at one or refrigerate for several hours.  Makes 10-12 servings.

TUNA (OR WHATEVER) TETRAZZINI

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  • 6 T. chopped onion

  • 2 T. olive oil

  • 2 cans cream of mushroom soup

  • 1 ½ cups water

  • 1 cup grated parmesan cheese

  • 2  7 oz cans tuna drained

  • 2/3 cups sliced pitted ripe olives

  • 2 T. chopped parsley

  • 2 t. lemon juice

  • Pinch of thyme, marjoram

  • ½ # spaghetti

Sauté onion in oil until golden and tender. Add soup mixed with water and ¼ cup of cheese.  Break tuna into bite-sized pieces and add to sauce along with olives.  Mix gently and heat thoroughly.  Sprinkle with herbs and  lemon juice.  Cook spaghetti.  Drain well. Mix with the sauce and put into a greased 3 quart casserole.  Top with remaining cheese and heat until broiler until dish is hot, bubbling and golden brown.

RAVIOLIS FROM NONIE

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  • 2 pound bag of flour

  • 6 eggs

  • Pinch of salt

  • ½ cup water (not too cold)

  • 2 pounds of ricotta cheese

  • 1 ball of mozzarella diced – about 1 ½ cups

  • Pinch of salt and pepper

  • 2 eggs

  • 2 T. chopped Italian parsley

For filling: Mix everything (except flour and eggs) together in a large crockery bowl.

For dough:  Make a well in the flour (either on a board or in a pot).  Add eggs to well.  Start kneading.  Need about 30 minutes or until soft and elastic.  Put dough through a pasta press until correct thinness is reached.  Then about a tablespoon of filling for every square. Cut out and press edges with a fork to seal.  Cook in boiling water until they float to the top.

PAPPARDELLE WITH RICH MEAT SAUCE

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  • 2 ounces dried porcini mushrooms
  • 1 ½ cups hot water
  • 2 T. unsalted butter
  • 2 T. olive oil
  • 1 ½ cups finely chopped yellow or red onion
  • 2/3 cup peeled and finely chopped carrot
  • ½ cup finely chopped celery
  • 1 pound ground beef (or half beef, half pork)
  • 1 cup white wine       
  • 3 T. tomato paste
  • 1 t. salt
  • 1 t. ground pepper
  • ½ t. ground nutmeg
  • 4 cups beef broth heated
  • 1-2 cups heavy cream
  • 1 pound fresh pappardelle
  • 4 T. unsalted butter
  • ¼ cup grated parmesan (always use parmesan reggiano)

Place dried porcini in a bowl, add hot water to cover and let soak until softened (about an hour).  Remove porcini, squeezing out excess water and chop finely.  Line a small sieve with cheesecloth, place over bowl, and pour soaking liquid through it.  Set the mushrooms and liquid aside.  In a large sauté pan, melt butter with oil.  Add onion, carrot and celery and sauté until lightly colored, about 15 minutes.  Add meat and cook, stirring often until browned – about 10 minutes.  Add wine and cook until evaporated, 8-10 minutes.  Stir in tomato paste, then add salt, pepper, nutmeg, broth and porcini and strained soaking liquid.  Bring to boil, cover partially, reduce heat to low and simmer gently, stirring from time to time, until flavors are blended – about 2 hours.  Add cream pouring slowly until sauce has a pleasant richness.  Toss with cooked pasta, pass cheese for topping.

RABBIT RAGU FOR PASTA

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  • 2 ½ #  rabbit cut into pieces

  • 2 T. flour1/4 cup olive oil

  • 1 cup chopped yellow onions

  • ¼ cup chopped celery

  • ¼ chopped carrots1 T. minced garlic

  • ½ t. salt

  • ¼ t. ground pepper

  • ¼ t. red pepper flakes

  • 2 t. tomato paste

  • 1 cup chopped seeded tomatoes

  • 2 bay leaves

  • 2 sprigs fresh thyme

  • 1 cup dry red wine

  • 2 cups veal stock

  • 8 oz. wild mushrooms, wipe clean, trim stems, and slice tops

  • 3 T. chopped fresh parsley

  • 2 T. chopped fresh basil

  • 2 t. unsalted butter

  • 12 oz. pappardelle or fettuccini

Season rabbit on all sides with salt and pepper, then lightly dust with flour, shaking to remove excess.  In large pot heat oil, add rabbit, and brown on all sides.  Transfer to plate.  In fat remaining, add onions, celery and carrots, cooking until soft (3 minutes).  Add garlic, salt, peppers and cook for 1 minute.  Add red wine and veal stock and cook deglazing the pan.  Add mushrooms, parsley, basil and rabbit.  Bring to boil, then reduce heat and simmer, covered, until meat is cooked through and falls from the bones.  About 2 hours.  Remove pan from heat.  Remove thyme springs and bay leaves.  Remove rabbit.  Cool and remove meat from bones, shred meat, and return to simmer in pot about 10-15 minutes.  Add butter and stir until incorporated. 

PASTA, PESTO, AND PEAS

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  • ¾ pound of fusilli pasta

  • ¾ pound bow ties pasta

  • ¼ cup olive oil

  • 1 ½ cups homemade pesto

  • 1  10 oz. package frozen chopped spinach, defrosted and squeezed dry

  • 3 T. freshly squeezed lemon juice

  • 1 ¼ cups good mayo

  • ½ cup grated Parmesan cheese

  • 1 ½ cup frozen peas defrosted

  • 1/3 cup pine nuts toasted

  • ¾ t. kosher salt

  • ¾ t. ground black pepper

Cook pasta separately, drain and toss with olive oil.  In a bowl of processor, puree the pesto, spinach and lemon juice.  Add mayo and continue to puree.  Add pesto mixture to cooled pasta, and then add cheese, peas, nuts, salt and pepper

PASTA WITH MEATBALLS AND SAUSAGE

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  • 1 # Italian sausage

  • 1 ½ # ground chuck

  • 1/3 cup bread crumbs

  • 1 egg

  • 1 T. dried basil

  • 1/3 cup parmesan cheese

  • 2 large cans tomato puree

  • 1 6 oz  can tomato paste

  • Olive oil

  • 1/3 cup dried basil

Sauté sausage in olive oil.  Remove sausage.  Mix ground chuck, bread crumbs, egg, basil and cheese.  Form meatballs.  Brown in olive oil.  Remove to platter.  Add tomato puree and paste to drippings.  Add basil.  Put meat back into pot and simmer for 3 hours.

PASTA SAUCE – ANDY’s

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  • 3 T. olive oil

  • 3 T. finely chopped garlic cloves

  • 3 T. finely chopped onion

  • 1 T. sweet basil (chopped leaves)

  • 1 T. minced sun dried tomato (I would purchase Lesprit minced sun ripened dried tomatoes)

  • 6 oz. can of Contadina tomato paste

  • 1 28 oz. can puree

  • 1 28 oz. can of Contadina tomato sauce

  • 1 28 oz. can of Star Cross tomato sauce

  • 1/4 tsp. sugar

  • 1 T. Jalapeno hot sauce

  • 1# sweet Italian sausage links cut into 1-1 ½ “ bite size chunks

Sauté the onions and garlic in the olive oil.  When properly sautéed, add the sweet basil and sauté with the garlic and onions for approximately 30 seconds.

Add the sun dried tomato and sauté mixture for approximately another 30 seconds.

Add the can of tomato paste and sauté for another 30 seconds.

Make sure that your burner is on low so as not to burn the mixture, especially when originally sautéing the garlic and onion.

Add one of the cans of tomato sauce and puree and mix with the paste until a uniform consistency. Add second can of tomato sauce, the sautéed meatballs, sautéed sausage and simmer for approximately 90 minutes.

Serve over favorite pasta.

MEATBALLS – Andy’s

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  • ½ pound ground veal

  • ½ pound ground pork

  • 1 pound ground beef

  • 1 cup fresh white bread crumbs (4 slices, crusts removed)

  • ¼ cup seasoned dry bread crumbs

  • 2 tablespoons chopped fresh flat-leaf parsley

  • ½ cup freshly grated Parmesan cheese

  • 2 teaspoons kosher salt

  • ½ teaspoons freshly ground black pepper

  • ¼ teaspoon ground nutmeg

  • 1 extra-large egg, beaten

  • Vegetable oil

  • Olive oil

  • 1 # 0f sweet Italian sausage links cut into 1”-1½” bite size chunks

Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and ¾ cup warm water in a bowl.  Combine very lightly with a fork.  Using your hands, lightly form the mixture into 2-inch meatballs.  You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of ¼ inch.  Heat the oil.  Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork.  This should take about 10 minutes for each batch.  Don’t crowd the meatballs.  Remove the meatballs to a plate covered with paper towels.

Sauté the sausage.

 Discard the oil.

PASTA SAUCE ALA MARJORY

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  • 1/3 cup olive oil

  • 2 cloves garlic chopped

  • 1 large can crushed plum tomatoes

  • 2-3 T. sun dried tomato paste

  • 3 T. dried basil

Sauté garlic in oil for 3 minutes.  Add tomatoes and basil.  Simmer on low for 20 minutes.