Main Courses: Pasta

Please enjoy the existing Pasta recipes and leave your own to share in the comments section.

3 Comments Add your own

  • 1. lemare  |  May 26, 2007 at 12:50 pm

    Gnocci with Bacon and Tomatoes

    I adapted this from a recipe in the Chicago Tribune

    Preparation time: 20 minutes
    Cooking time: 15 minutes
    Yield: 2 servings

    4 slices thick bacon, chopped
    1 shallot, thinly sliced (or a half red onion)
    1 package (13 oz) refrigerated potato gnocci
    1 cup chopped flat-leaf parsley
    8 cherry tomatoes, halved
    1/4 tsp each: sea salt, freshly ground pepper
    Freshly grated parmesan cheese

    Directions:
    1. Heat a medium skillet over medium heat; add bacon and onion. Cook, stirring often, until the onion starts to brown, about 10 minutes.
    2. Meanwhile, heat a large saucepan of water to a boil; add gnocci, cook according to package directions. Drain, reserving about 1/2 cup of the cooking water.
    3. Add some of the cooking water to the skillet; cook, stirring, to make a sauce. Add parsley, tomatoes, salt, and pepper. Heat, about 1 minute. Add gnocci; toss to coat. Serve with parmesan cheese.

    Reply
  • 2. lemare  |  July 2, 2007 at 5:37 pm

    Goat Cheese Lasagna

    From IRF Contributor, Myrtle.

    Barilla no-boil lasagna noodles
    1 bottle pasta sauce (I prefer Newman’s marinara – you can season yourself)
    1 can diced tomatoes
    1 package of Jimmy Dean sausage
    1 small container of Ricotta cheese (low-fat)
    8 or so oz of Goat Cheese, unflavored and warmed to room-temperature
    Fresh parmesan cheese, (grated, not the powdery kind)
    2 eggs
    ¾ large packet of mushrooms, diced.
    Baby spinach, diced
    Olive oil

    Spices:
    salt and fresh ground pepper
    Italian spices medley
    parsley
    fresh garlic

    Optional:
    A little less than ¼ c of white wine (real wine, not the vinegar)

    Directions:
    Brown the sausage, add garlic, pasta sauce, and diced tomatoes. Add white wine if you choose. Spice to taste – start out with less Italian spices than you would think and then add more (it’s pretty strong).

    In a regular bowl, mix the ricotta, two eggs, parsley, and salt and pepper. The eggs are really important because they prevent the breakdown of the ricotta cheese.

    Line a glass casserole dish with olive oil. Spread each the lasagna noodle with the goat cheese, like buttering a piece of bread. Layer the casserole dish with the noodles. Spoon onto top of the noodles a rather thick layer of tomato sauce, so the entire dish is covered. Dollop on the ricotta cheese every couple of inches, and then take a fork and make small circles, thus spreading a thin, even layer of ricotta over the tomato sauce while maintaining the whiteness. Sprinkle all the fresh, diced mushrooms and spinach over the cheese – do not mix in. Repeat the process with layering the goat-cheesed noodles, another layer of tomato sauce, the ricotta cheese, and vegetables. Sprinkle the top with the parmesan cheese – you can add as much or as little parmesan as you want and can also substitute mozzarella if you want.

    Cook at 375 for about 40 minutes, until the top as melted and the sides are bubbling. Preparation time is about 30 minutes.

    Reply
  • 3. lowdogg  |  March 20, 2009 at 3:42 pm

    From Bon Appetit:
    http://www.bonappetit.com/magazine/2008/09/mac_and_cheese_with_pancetta

    This really is superb Mac-N-Cheese

    Ingredients
    8 tablespoons (1 stick) butter, divided
    4 oz thinly sliced pancetta (Italian bacon), coarsely chopped
    1 cup finely chopped onion
    3/4 teaspoon dried crushed red pepper
    1 garlic clove, minced
    1/4 cup all purpose flour
    3 1/2 cups (or more) whole milk
    2 1/2 cups coarsely grated sharp cheddar cheese
    1 cup finely grated Parmesan cheese
    1 8- to 8.8-ounce container mascarpone cheese*
    1 1/2 cups panko (Japanese breadcrumbs)**
    1/2 cup chopped fresh Italian parsley
    1 pound orecchiette (little ear-shaped pasta) or large elbow macaroni
    Preparation
    Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat.
    Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill.
    Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.
    *An Italian cream cheese; sold at many supermarkets and at Italian markets.
    **Available in the Asian foods section of some supermarkets and at Asian markets.

    Reply

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