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Italy: A Collection of Pasta Entrees
Including Fettucine Alfredo, Tortellini with Cream, Pasta alla Puttanesca, and many more.
---------- Recipe via Meal-Master (tm) v8.05
Title: Adriatic Spaghetti (Spaghetti Dell'adriatico)
Categories: Italian, Seafood, Ceideburg 2
Yield: 4 Servings
1 sm Octopus (about 3 1/4 pounds)
1/2 c Olive oil
pn Rosemary
1 Bay leaf
pn Oregano
1 ts Cumin seeds
Chopped parsley
1 Green chili pepper chopped
1/2 lb Tomatoes, peeled and cut in
-strips
3 Cloves garlic, (inner buds
-removed), chopped
Salt and pepper
1 lb Spaghetti
The octopus must be very carefully washed and dried, and the mouth removed.
Cover the bottom of a saucepan with oil; add the rosemary, bay leaf
oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic.
Place the octopus on top of this mixture and season with salt and pepper.
Cover the pot very tightly and simmer for about 45 minutes. Cook the
spaghetti in plenty of boiling salted water until it is 'al dente' (firm to
the bite). Drain and turn onto a warm serving dish. Mix the octopus sauce
into the spaghetti. Serve piping hot.
From "Feast of Italy", translated from the Italian edition published by
Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco. Thomas
Crowell, New York. ISBN 0-690-00059-6
Serves 4 to 6.
Posted by Stephen Ceideberg; September 7 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Title: Angel Hair Pasta with Cilantro, Sun-Dried Tomatoes and Feta
Categories: Italian, Pasta
Yield: 4 Servings
8 oz "Bella" sun-dried tomatoes
-in oil; coarsely chopped
2 tb Olive oil; from tomatoes
8 oz Feta cheese; crumbled
1 bn Fresh cilantro; coarsely
-chopped
4 oz Angel hair pasta; cooked
Combine first 3 ingredients and set aside. Cook pasta according to
directions and toss with the tomatoes, cilantro and feta cheese. Serve warm
or cold.
NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes. Recipe by: "Bella" Sun Dried Tomatoes Recipe Card
Posted to recipelu-digest Volume 01 Number 413 by RecipeLu
on Dec 29, 1997
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Title: PASTA WITH LENTILS AND SPINACH
Categories: Pasta, Vegetarian, Vegetables, Italian
Yield: 2 Servings
1/2 c Red lentils
250 g Wholemeal spaghetti
7 1/2 g Butter
1/2 ts Ground nutmeg
1/2 Onion
3 Spinach leaves
1/2 tb Lemon Juice
1/8 c Toasted pine nuts
1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a
large quantity of boiling water until just
tender. 3. While they are cooking melt the butter in a pan. Add the
nutmeg
and onion and cook over a gentle heat until the onion is soft.
Add spinach, cover and cook until the spinach is just tender. 4. Drain
the lentils, add the lemon juice;stirring to combine.
Drain the pasta.
Combine the lentils, pasta and spinach.
Place on a serving plate and sprinkle with pine nuts.
Serve immediately.
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Title: BUTTERED GARLIC NOODLES
Categories: Pasta, Garlic, Italian
Yield: 2 Servings
1/2 ts Garlic Powder
1/2 ts McCormick Salt'n Spice
1/2 c Melted Butter
8 oz Cooked Noodles
1/2 c Monterey Jack Cheese
Combine the garlic powder, Salt'n Spice and melted butter. Toss with the
drained and cooked noodles. Add shredded Monterey Jack cheese, stir to mix
and serve.
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Title: FETTUCINE ALFREDO
Categories: Pasta, Italian
Yield: 6 Servings
1/2 c Unsalted (sweet) butter,
1 lb Fresh Fettucine noodles
1/2 c Light cream (or diluted
-Creme Fraiche),
1 c Freshly grated parmesan
-cheese,
1 Pinch of nutmeg,
1 Pinch of fresh parsley
-(optional),
1 Little pepper (optional).
Put water on to boil for the noodles. As the water comes to a boil, start
preparing the sauce. In a separate pan melt unsalted (sweet) butter
over very low heat - DO NOT LET IT BROWN!!
Once the butter has melted, stir into the butter: light cream (or the
diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a
whisk to keep the sauce from clumping. Once the sauce is smooth, season
the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and
a little pepper (optional).
Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch
of homemade noodles) to the boiling water. When the noodles are cooked
al dente, drain and toss gently with sauce. Serve immediately.
The order of these steps is important, as it is better to make the sauce
wait for the noodles than to make the noodles wait for the sauce.
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Title: SHRIMP SCAMPI WITH SPINACH NOODLES
Categories: Seafood, Italian, Pasta
Yield: 1 Servings
3 tb Butter
3 tb Flour
1 ts Salt
1 1/2 c Milk or half and half
White pepper to taste
3 tb Butter
1 tb Shallots, finely chopped
2 Garlic cloves, finely
-chopped
1 lb Shrimp, peeled, deveined,
-tails off (28-30)
1/3 c Dry white wine
1/8 ts Dried oregano
1/2 ts Chopped chives
6 oz Spinach noodles
salt to taste ground pepper (fresh) to taste
Cream Sauce
Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour;
cook and stir for 2 minutes. 1 teaspoon salt, 1 1/2 cups milk or half and
half and white pepper. Cook until mixture comes to a boil and is thickened.
Makes 1 1/2 cups. Cover and set aside.
Shrimp Scampi
Heat 3 tablespoons butter and saute shallots and garlic for a few seconds.
Add shrimp and saute until they turn pink, 3-5 minutes. Remove shrimp and
set aside. Add wine and oregano, chives, salt and pepper to skillet. Cook
until wine is reduced to 1/3. Then add cream sauce and blend well. Return
shrimp to sauce and heat.
Cook noodles according to package directions. Drain. Place noodles on
plates and top with Shrimp Scampi.
From "Cooking with Mickey around our world", Lake Buena Vista Club, Lake
Buena Vista Communities
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Title: Shells with Shrimp and Green Beans in Garlic Oil
Categories: Italian, Pasta, Garlic, Beans
Yield: 4 Servings
1/4 c Olive Oil
1/4 ts Crushed dried red pepper
2 tb Thnly slivered dried tomat
8 oz Medium Shells
2 Garlic cloves crushed
8 oz Shrimp,shelled deveined,chp
2 tb Italian parsley
8 oz Fresh grn beans 1" long
Heat olive oil in a medium skillet; stir in garlic and red pepper; saute
over low heat 1 min. Raise heat to high; immediatley add the shrimp all at
once. Saute, stirring constantly, until they become pink, about 3 min. ( do
not over cook ). Stir in the sundried tomatoes (in oil) and parsley. Remove
from heat. Cook shells until they are tender.
Toss shrimp mixture, shells and beans together. Serve at once.
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Title: Sicilian Pasta Salad Piccata
Categories: Pasta, Italian, Salads
Yield: 8 Servings
2 c Rotini macaroni, uncooked
1 lb Chicken breasts, boneless
-and skinned
1/2 c Dry white wine
1/2 c Water
1/3 c Olive oil or vegetable oil
2 tb White wine vinegar
2 tb Lemon juice
2 Cloves garlic, minced
1/2 ts Salt
1/4 ts Coarsely ground black pepper
1 1/2 c Thinly sliced sweet red
-pepper, cut in 2-inch
-lengths
1/2 c Chopped fresh parsley
1/2 c Sliced green onion
2 tb Capers
Cook pasta according to package directions; drain. Rinse with cold water
to cool quickly; drain well. In a small saucepan, place chicken breasts;
cover with wine and water. Simmer, uncovered, about 20 minutes or until
done; discard liquid. Set chicken aside to cool. Cut chicken into strips.
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and
pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red
pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate.
8 servings
SOURCE: Sunday Newspaper
_ ( | ___\ \ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up"
dish from Sandee's Kitchen! ;-)
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Title: Spaghetti Alla Ciociara
Categories: Pasta, Italian, Sauces
Yield: 4 Servings
1/2 c Olive oil
3/4 c Drained canned plum tomatoes
- Italian-style
2 Red or green bell peppers
- washed, seeded, and cut
- into 2-by-1/4-in strips
1/4 lb Black olives, pitted
-(oil-cured or Gaeta)
Salt
Freshly ground black pepper
1 lb Imported Italian spaghetti
2 tb Grated pecorino romano
HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes, peppers, olives, 1/2
teaspoon salt and several grindings of pepper; mix well. Cover and cook
over medium heat 10 minutes, stirring occasionally. Off heat, set sauce
aside until pasta is ready. Bring 4 quarts water to a boil with 1
tablespoon salt. Add spaghetti and cook until slightly less than al dente.
Return sauce to a simmer. Drain pasta and add it to sauce. Toss over medium
heat 30 seconds, then add cheese and toss once more. Serve at once.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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Title: Spaghetti Alla Carbonara (Cheese Spaghetti Toss)
Categories: Italian, Cheese/eggs, Pasta, Pork/ham
Yield: 4 Servings
1 pk Thin spaghetti(16oz)
1/2 lb Bacon,cut into 1/2" squares
1/2 c Dry white wine
3 Eggs,well beaten
1 c Grated Romano cheese
1 c Grated Parmesan cheese
Freshly ground pepper
Cook spaghetti as directed on package; drain but do not rinse. Return to
kettle.
While spaghetti is cooking, fry bacon over medium heat until almost crisp;
remove bacon and drain on paper towels.
Stir wine into hot bacon fat. Heat to boiling. Boil and stir 3 minutes. Mix
bacon, wine and bacon fat with spaghetti.
Add eggs and 1/2 cup of either cheese; toos over low heat until egg adheres
to spaghetti and appears cooked. Serve with remaining cheese and freshly
ground pepper.
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Title: Spinach Fettucine
Categories: Pasta, Italian, Garlic
Yield: 2 Servings
8 oz Fettucine
1/2 lb Fresh Spinach
1 ts Garlic Salt
1 c Heavy Cream
1/4 c Grated Parmesan Cheese
Add the fettucine and the fresh spinach to boiling water together and cook
for 10 minutes, drain. Stir in the garlic salt, heavy cream and Parmesan
cheese. Mix well and serve.
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Title: Stuffed Shells Primavera
Categories: Pasta, Italian, Vegetables
Yield: 6 Servings
2 c Chopped Fresh Broccoli
2 md Zucchini; shredded
1 c Chopped Fresh Mushrooms
1 sm Onion; chopped
1/2 c Finely Chopped Carrots
2 tb Butter
1 pn Nutmeg
1 lb Ricotta Cheese
2 c Mozzarella Cheese
1 Egg; lightly beaten
1/4 c Parmesan Cheese; grated
3 tb Chopped Fresh Basil
1 pk Jumbo Pasta Shells *
1 Jar Spaghetti Sauce **
Salt and Pepper to taste
* 12oz package, shells for stuffing, cooked and drained. ** 30oz jar Ragu
Chunky Gardenstyle or use homemade Preheat oven to 350øF. In a large
skillet, saute broccoli, zucchini, mushrooms, onion and carrots in butter
until vegetables are tender. Season with nutmeg, salt and pepper. In a
large bowl, thoroughly combine ricotta cheese, mozzarella cheese, egg,
Parmesan cheese and basil. Add sauteed vegetables; stir to mix well. Spoon
1 cup spaghetti sauce evenly in a 13x9" baking dish. Fix shells with
vegetable-cheese mixture. Arrange in baking dish. Spoon remaining sauce
over shells. Bake covered, 45 mins. Bake uncovered, 10 mins or until
bubbly.
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Title: Tortellini with Garden Vegetables
Categories: Pasta, Vegetables, Italian
Yield: 2 Servings
8 oz Tortellini or Penne
1/2 c Fresh or Frozen Peas
2 tb Olive Oil
2 tb Parmesan Cheese; grated
1 md Carrot *
1 tb Fresh Basil or Parsley ***
1 md Zucchini; sliced thin
Fresh Ground Pepper To taste
Ripe Tomato **
* Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use
1/2 tsp each.
In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and
cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain
pasta. Meanwhile in a 12" skillet heat oil over low heat for one min. Add
the carrot and zucchini and gently saute for 5 mins stirring occasionally.
Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid
and remaining ingredients. Toss to combine and heat through about one min.
Serve with additional Parmesan cheese on the side.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tortellini with Cream
Categories: Pasta, Italian
Yield: 6 Servings
4 tb Butter
1 c Heavy cream
48 Tortellini
1 c Freshly grated Parmesan
Freshly ground black pepper
MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat
through. Cook the tortellini in boiling salted water, then drain them and
place them in a heated serving bowl. Pour the cream-butter mixture over
them and toss thoroughly so that some of the cream is absorbed. Add 1/2 cup
grated Parmesan cheese and a generous quantity of pepper, and toss again.
Pass additional cheese at table.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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Title: Tortellini Pesto Salad
Categories: Salads, Pasta, Sauces, Italian
Yield: 4 Servings
1 c Mayonnaise
2 c Tortellini, cooked
1/4 c Parmesan cheese
1 c Julienne zucchini
1/4 c Chopped parsley
1 c Julienne carrots
2 Minced garlic cloves
1 c Cherry tomato halves
1 1/2 ts Crushed basil leaves
1/2 c Chopped walnuts
2 tb Milk
Combine first six ingredients. Add remaining ingredients except walnuts.
Chill. Add walnuts before serving. Makes 4 servings.
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Title: Vitello Tonnato on Pasta
Categories: Veal, Italian, Pasta, Fish/sea
Yield: 6 Servings
1 Onion; chopped
1 tb Minced garlic
10 tb Olive oil
2 lb Veal loin or leg roast
6 3/4 oz Canned tuna, drained
24 Anchovy fillets
1 c Dry white wine
1 c Water or chicken broth
1 ts Thyme leaves
2 Bay leaves
1 ts Ground white pepper
1/2 lb Dry pasta; such as:
- penne or small shells
2 Egg yolks
Salt to taste
1/4 c Capers
2 tb Finely chopped parsley
COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place over
medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies,
wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and
cook for 45 to 50 minutes or until a meat thermometer measures 135F. Remove
the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2
pound dry pasta according to directions. Drain, toss with 1 tablespoon oil
and cool. Remove the veal from the cooking liquid and boil liquid 5
minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl
and let cool. Remove bay leaves, transfer the contents to a food processor,
add yolks and blend until smooth. Continue to blend, adding the remaining
1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss
the pasta with the capers, parsley and half of the sauce and arrange on a
large platter. Slice the veal very thinly and arrange slices on the pasta.
Spoon remaining sauce in a ribbon over the veal and decorate with
criss-crosses of anchovies.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: Warm Tortellini Salad
Categories: Pasta, Salads, Italian, Cheese/eggs
Yield: 4 Servings
2 pk (9 oz each) fresh cheese
-tortellini
2 c Broccoli flowerets (1 bunch)
1/2 lb Havarti cheese, cut in 1/4"
-cubes
Half of 7 1/4 oz jar roasted
-red peppers, thinly sliced
1/2 c Reduced-calorie Dijon
-vinaigrette dressing
Serves 4
Cook the tortellini in a large pot of boiling water according to the
package directions. Add the broccoli for the last 5 min of cooking.
Combine cheese, peppers and dressing in bowl. Drain pasta and broccoli.
Add to cheese and peppers.
Per serving: Cal 659 Pro 38g Fat 27g Carb 68g Sod 1,370mg Chol 128mg
Exchanges: 4starch/bread, 1 veg, 3 3/4 med-fat meat, 1 1/2 fat
From Family Circle magazine 11/26/91 Posted by Theresa Merkling
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Title: Pasta With Tomatoes, White Beans, And Pepperoni
Categories: Pasta, Italian, Entree
Yield: 2 servings
1 Garlic clove, thinly sliced
1 tb Olive oil
1/4 c Onion, chopped
1/3 c Pepperoni, coarsely chopped
16 oz Plum tomatoes, with juice, c
1/2 ts Basil, crumbled
1/4 ts Oregano, crumbled
1/4 ts Hot red pepper flakes
2/3 c White beans, canned, drained
1 tb Fresh parsley, minced
1/4 lb Tubular pasta
1 Parmesan cheese, grated
In a heavy skillet, cook the garlic in the oil over moderate heat,
stirring, until it is golden. Remove it with a slotted spoon and discard.
Add the onion and pepperoni and cook over mod-low heat, stirring
occasionally, for 3 minutes. Add the tomatoes and the juices, basil,
oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, for 5 minutes. Add the beans and parsley, and
simmer the sauce, covered partially, for 5-7 minutes, or until it is
thickened slightly. In a kettle of boiling salted water, cook the pasta
until it is al dente and drain it well. In a bowl, toss it with the sauce.
Divide the pasta between 2 heated bowls and serve it, sprinkled with
Parmesan cheese and garnished with parsley sprigs. a 1987 Gourmet Mag.
favorite
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Title: RIGATONI ALLA CARBONARA
Categories: Pasta, Italian, Maresca, Darrow
Yield: 4 servings
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper
1 tb Chopped parsley
1 lb Imported Italian spaghetti
FINELY DICE THE PANCETTA and saute it gently with the onion and chile in
the butter and olive oil until pancetta is rendered and the onion soft,
about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2
teaspoon salt, several grindings of black pepper and the parsley. Bring
4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the
pasta. When pasta is still slightly underdone, drain it and add it to the
pan with the pancetta. Over low heat, toss thoroughly to coat the pasta
with the oil and butter. Off heat, stir in the egg-cheese mixture and toss
vigorously. Serve at once.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Cavatelli
Categories: Casseroles, Pork/ham, Pasta, Italian
Yield: 6 Servings
2 1/2 c Macaroni, wagonwheel or
Corkscrew
12 oz Italian sausage links,
Sliced 1/2" thick
3/4 c Green onion, chopped
2 Cloves garlic, minced
1 cn Tomato sauce (15 oz)
1 cn Spaghetti sauce w/mushrooms
(14 oz)
4 oz Mozzarella cheese, shredded
1 ts Italian seasoning, crushed
1/4 ts Pepper
Prepare pasta according to package directions. Drain; set aside.
In a large skillet to cook sausage till no pink remains; remove from
skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and
garlic in reserved drippings till tender.
In a 2 quart casserole combine cooked pasta, sausage, onion mixture, tomato
sauce, spaghetti sauce, half of the mozzarella, Italian seasoning, and
papper. Toss gently to combine.
Bake, covered, in a 375 F. oven for 25 minutes. Uncover; sprinkle with
remaining mozzarella. Bake for 5 to 10 minutes more or till heated
through.
NOTE: For individual casseroles, prepare as directed except combine
ingredients in a large mixing bowl. Spoon into 6 individual casseroles.
Bake, covered, in a 375 F. oven for 15 minutes. Uncover; sprinkle with
remaining mozzarella. Bake for 5 to 10 minutes more or till heated
through.
Source: BETTER HOMES and GARDENS, January, 1993 issue. Typed for you by
Nancy Coleman Posted to MM-Recipes Digest V3 #241
Date: Tue, 3 Sep 1996 19:01:57 -0400
From: BobbieB1@aol.com
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rigatoni Al Gorgonzola Romana
Categories: Pasta, Italian
Yield: 6 Servings
1 c Heavy Cream
1/2 lb Gorgonzola cheese, crumbled
1/2 ts Nutmeg, grnd
2 tb Butter
3/4 c Parmesan, grated
Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and
nutmeg; crush Gorgonzola against the pot's sides with the back of a wooden
spoon until it's thoroughly mixed. Cook rigatoni al dente, toss with
butter, then mix the pasta into the cream sauce. Mix in about half the
Parmesan, serve the rest at table.
[It's worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola
for this!]
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Title: Linguine "Deliziose"
Categories: Pasta, Italian, Masterchefs, Reclassify
Yield: 8 Servings
1 lb Linguine
1 lb Prawns, medium, cleaned
-- deveined
1 lb Salmon, filet, fresh,
-- julienned coarsely
Flour
3/4 c Oil, olive
1 c Leeks, julienned
6 oz Mushrooms, sliced
1/2 c Wine, white
1 tb Marjoram
1 tb Parsley, chopped
2 md Garlic, cloves, minced
Salt
Pepper
2 tb Butter (optional)
1 c Broth, chicken
Boil linguine according to the package instructions or make it fresh.
Cool under cold running water and set aside.
Flour the prawns and salmon lightly.
In a large saute pan, heat the olive oil over high heat, then add the
prawns and salmon and saute for 1 minute.
Add the leeks and mushrooms (one at a time), and saute for 1 minute
after each addition.
Next, add wine, marjoram, parsley, garlic, salt, pepper, and butter.
Saute lightly for 1 minutes.
Add broth, lower heat and simmer for 2 minutes, adding more broth if
the mixture becomes too dry.
Add the drained linguine and mix well, then simmer for 1 minute.
To serve, place linguine on a plate first, decorate with prawns, then
pour the remaining sauce over both.
Garnish with parsley.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
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---------- Recipe via Meal-Master (tm) v8.05
Title: Penne Bolognese
Categories: Italian, Low-cal, Reclassify
Yield: 4 Servings
2 ts Olive oil
1 Onion, minced
1 Carrot, minced
1 Celery rib, minced
1/2 lb Ground beef, lean
1/2 c White wine, dry
1/3 c Tomato paste
1 2/3 c Milk
3/4 ts Slat
1/2 ts Pepper
1/2 ts Oregano
12 oz Penne pasta
1/4 c Parsley, chopped
3 tb Parmesan cheese
In a large nonstick skillet, heat the oil until hot but not smoking over
medium heat. Add the onion and cook, stirring frequently, until softened
about 5 minutes. Stir in the carrot, celery, and 1/3 cup of water and cook
until the vegetables are tender and the liquid has evaporated about 5
minutes longer. Stir in the ground beef and cook until no longer pink about
4 minutes. Add the wine and cook until the liquid has evaporated about 5
minutes. Stir in the tomato paste, 2/3 cup of milk, the salt, pepper and
oregano, reduce to a simmer and cook, stirring frequently, until the milk
has been absorbed. Continue to cook until the sauce is thick and creamy,
gradually adding the remaining 1 cup milk until all has been absorbed about
20 minutes longer. Meanwhile, cook the pasta in a large pot of boiling
water until just tender. Drain well. Transfer the sauce to a large bowl.
Add the pasta, parsely, if desired and the Parmesan and toss to combine.
Spoon the Penne Bolognese into 4 serving bowls. Suggested accompaniments:
Shredded Belgian endive with cooked frown artichoke hearts tossed with a
nonfat Italian dressing.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Penne in Vodka Sauce
Categories: Pasta, Italian
Yield: 4 Servings
2 Dried red peppers
3/4 c Vodka
2 2/3 c Whipping cream
10 tb Butter
6 oz Tomato, fresh ripe; peeled,
-seeded & chopped
1 lb Penne
3/4 c Parmesan; grated
3 tb Parsley, fresh; minced
Pepper; to taste
Soak red peppers in vodka for 24 hours.
Combine cream, butter and tomatoes in heavy large saucepan. Simmer until
reduced by 1/3, about 12 minutes. Cook pasta according to directions. Drain
and add to sauce. Boil 1 minute, stirring constantly. Discard red peppers,
and add vodka to pasta. Simmer until sauce thickens, stirring constantly,
about 3 minutes. Mix in 3/4 cup Parmesan and parsley. Serve immediately,
passing additional Parmesan and pepper separately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Broccoli Linquine
Categories: Veggie, Pasta, Main dish, Italian
Yield: 4 Servings
6 oz Linguine, uncooked
2 c Broccoli floweretts
1 c Sour Cream
1 lg Egg yolk
1/4 ts Pepper
1/2 ts Thyme, ground
1 ts Oregano
1/2 c Romano, grated
2 tb Butter
Steam the broccoli florettes. Cook linguine per package
directions. (if you use fresh use 9 oz). While they are cooking, combine
the next five ingredients. Place drained linguine and broccoli in a large
bowl and toss with cheese and butter. Combine with sour cream mixture and
serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Penne W/garlic Sauce
Categories: Veggie, Main dish, Italian, Pasta
Yield: 4 Servings
1 lb Penette pasta
1 ts Salt
1 ts Olive oil
2 tb Garlic clove minced
4 Bacon strips
6 md Garlic clove
3 md Tomato raw, 1 medium
1/2 c Wine table, white
1 1/2 c Cream, heavy whipping
1/2 c Parmesan grated
1/2 ts Basil
The 6 cloves of garlic is really a head of garlic. Slice the top off place
in an oven pan and drizzle olive oil over it. Roast about 3/4 hour in a 250
oven. Cook the penne per
instructions, leave a little al dente. Rinse and coat with olive oil to
prevent sticking together. Sauce: In a skillet over high heat add olive oil
and finely chopped bacon. Cook until golden add the roasted head of garlic
by squeezing the soft garlic into the pan. Cook for awhile to reduce then
add white wine. Stirring occasionally continue to reduce. Add the cream,
tomato and basil continue to reduce. Slowly stir in the grated parmesan and
blend into smooth sauce. When reduction is complete add the penne and cook
to heat it through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fettuccine with Cream Basil & Romano
Categories: Pasta, Italian
Yield: 4 Servings
4 Bacon slices; chopped thick
4 Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
Or:
1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh
1/2 lb Fettuccine
Salt and freshly ground pepp
Parmesan; freshly grated
Romano; freshly grated
Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add cream
and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup
Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large
pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain well. Return to hot pot. Add sauce and stir
to coat. Season with salt and pepper. Serve immediately, passing additional
cheese separately. *** My notes: When I made this, I used 1 cup whipping
cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and
substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly
in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner
pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo-
Cooking echo
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---------- Recipe via Meal-Master (tm) v8.05
Title: James Darren's Grandmom's Pasta
Categories: Italian
Yield: 6 Servings
10 oz Italian sausage
2 ts Water
1 Jar James Darren's Pasta
Sauce with basil and garlic
Or any pasta sauce
1/4 c Heavy cream
1 lb Rigatoni, cooked
Fresh grated Parmesan cheese
1. Remove sausage from casing and crumble into a large saucepot. Add the
water and cook over low heat for 20 minutes, or until it is cooked. Drain
off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream.
2. Serve pasta sauce over cooked rigatoni and top with cheese.
Source: "Cooking with Regis and Kathie Lee", 1993
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lamb Pasta E Fagioli
Categories: Meats, Italian, Pasta, Main dish
Yield: 8 Servings
1/4 c Virgin olive oil; PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk; finely minced
1 sm Carrot; finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-=OR=- Red kidney beans
4 Sprigs fresh oregano
-=OR=- Marjoram, -=OR=-
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni
----------------------------------GARNISH----------------------------------
1/2 c Grated Parmesan cheese
-=OR=- Romano cheese
1 sm Onion; finely minced
Freshly ground pepper
Virgin olive oil
IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pasta Ala Puttanesca
Categories: Italian
Yield: 4 Servings
1 lb Spaghetti, linguini, or
Other pasta of your choice
2 cn Peeled italian tomatoes
1/4 c Olive oil
1 ts Oregano
1/8 ts Dried red pepper flakes
1/2 c Tiny black Nicoise olives
1/4 c Drained capers
4 cl Garlic, peeled and minced
8 Anchovie filets, chopped
1/2 c Chopped parsley
2 tb Salt
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook
until tender but still firm. Drain, and transfer to heated plates.
2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise
into halves, and squeeze out as much liquid as possible. Combine tomatoes
and olive oil in a skillet and bring to a boil. Keep the sauce at a full
boil and add remaining ingredients except pasta, one at a time, stirring
frequently.
3. Reduce heat and continue to cook for a few minutes, or until sauce has
thickened to your liking. Serve immediately over hot pasta and garnish with
additional parsley.
Source: The Silver Palate Cookbook
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pasta Carbonara (Silver Pallete)
Categories: Italian
Yield: 4 Servings
1 lb Thick-sliced bacon, diced
2 tb Salt
1 lb Linguini
3 Eggs
1/3 c Chopped Italian parsley
Grated Parmesan cheese
Fresh ground pepper to taste
1. Saute the bacon in a small skillet until crisp. Remove with a slotted
spoon and drain well on a paper towel.
2. Boil the water and cook linguini until firm and tender.
3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for
serving. Have the cooked bacon and the chopped parsley ready at hand.
4. When the pasta is done, drain it immediately in a colander, and pour
into the bowl of eggs and immediately begin tossing it. As the strands of
pasta become coated with the beaten eggs, their heat will cook the eggs.
5. Sprinkle the bacon and parsley on, and serve immediately. This is great
with lots of freshly grated Parmesan cheese and freshly ground black
pepper.
Source: The Silver Palate Cookbook
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---------- Recipe via Meal-Master (tm) v8.05
Title: Penne with Eggplant
Categories: Italian, Pasta
Yield: 4 Servings
12 oz Penne
1 md Eggplant
3 tb Olive oil
1 sm Onion, coarsely chopped
1/2 c Thin sliced white mushrooms
1 1/2 c Tomato sauce
1 ts Dried basil
1 Dried bay leaf
1 ts Dried oregano
1/4 c Dry red wine
1/2 c Shredded part-skim
-mozzarella cheese (2 oz)
Salt to taste
Pepper to taste
1. Cook penne according to package directions until al dente. Drain,
reserving half cup of the cooking water. Set both penne and water aside.
2. Peel eggplant and cut into 1/3" cubes. In a large, nonstick pan over
medium heat, heat 2 tablespoons olive oil. Add eggplant and saute 5
minutes, or until browned and translucent. Transfer eggplant to a bowl. Set
aside.
3. In the same pan over medium heat, add remaining olive oil and saute
onions and mushrooms for 3 minutes, or until onion is transparent and
mushrooms are darkish-brown. Stir in cooked eggplant, tomato sauce, basil,
bay leaf, oregano and wine.
4. Cook 10 minutes longer, reducing heat if mixture begins to boil. If
sauce is too thick, slowly pour in a little reserved water. Remove bay leaf
and discard. Stir in penne and cheese. Cook, stirring, until cheese is
melted. Season with salt and pepper. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sicilian Linguini with Sausage & Peppers
Categories: Cheese, Italian, Main dish, Meats
Yield: 6 Servings
8 oz Mild Italian sausage
-- cut in 1/2" slices
3 tb Olive oil
2 Garlic cloves, chopped
2 md Onions, chopped
2 Red bell peppers
-- cut in 1" strips
1 Green bell pepper
-- cut in 1" strips
2 tb Chopped fresh oregano
1/2 c Dry white wine
1/2 c Chicken broth
12 oz Linguini
4 oz Feta or Gorgonzola cheese
-- crumbled
1/2 c Chopped fresh parsley
3 tb Freshly grated Parmesan
Freshly ground pepper
In a large skillet, saute sausages until browned. Remove sausage and drain
on paper towels. Discard fat.
Heat oil in skillet. Add garlic, onions and peppers; saute until softened.
Remove mixture from skillet and reserve.
In the skillet, bring wine and chicken broth to a boil and cook, stirring,
until liquid is reduced by half. Add drained sausage slices and
pepper-onion mixture to skillet.
Cook linguini in boiling salted water until done al dente. Drain.
Heat sausage-pepper mixture well. Add hot drained linguini, parsley and
cheese, fresh pepper and grated Parmesan. Mix well and serve.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 31. Posted by Cathy Harned.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tortellini with Peas & Prosciutto
Categories: Pasta, Italian
Yield: 4 Servings
15 oz Tortellini; cheese
1 1/2 c Whipping cream
Nutmeg; freshly grated pinc
6 tb Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed dr
1 1/2 oz Prosciutto; fat trimmed cut
Fat grams per serving: Approx. Cook Time: :12 Cook
tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile,
bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and
simmer until slightly thickened, about 8 minutes. Return tortellini to pot.
Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until
tortellini are tender and sauce thickens, stirring occasionally, about 4
minutes. Season with salt and pepper. Divide among four warm bowls and
serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tortelloni Di Zucca
Categories: Pasta, Italian
Yield: 6 Servings
-----------------------------------PASTA-----------------------------------
3 c Flour, all purpose
3 lg Eggs, lightly beaten
1 1/2 ts Oil, olive
2 tb Water (about)
----------------------------------FILLING----------------------------------
1 md Squash, acorn (about
-- 1 3/4 pounds)
1 c Escarole, leaves
1 1/2 tb Butter
1/3 c Cheese, Parmesan, grated
1 tb Parsley, chopped
1/4 c Ham, chopped
1/4 c Cheese, ricotta
1 lg Egg
Pepper, black, ground
1 pn Nutmeg, grated
Salt (to taste)
-----------------------------TOMATO-CREAM SAUCE-----------------------------
1/4 c Butter, unsalted
1 c Cream, whipping
1/3 c Cheese, pecorino
1/4 c Sauce, tomato
Cheese, Parmesan, grated
For Pasta: ==========
In a mixer with a dough hook, or a processor, combine the flour, eggs
and oil, adding water as needed to form a soft ball. Transfer to a lightly
floured work surface and knead for about 5 minutes. Cover with a damp cloth
and set aside for 30 minutes.
For Filling: ============
Halve the squash and remove all of its seeds and strings. Cut the
squash up into large wedges and cook, covered, in boiling salted water
until tender, about 12 minutes. Drain completely and cool briefly. Scoop
out the flesh. (You should have about 2 cups.)
Place the escarole in a saucepan with about 1 cup of water; cover.
Steam the escarole, tossing once or twice, just until wilted, 3 to 5
minutes. Drain in a colander, rinse with cold water, squeeze dry and chop
coarsely. Set aside.
Melt 1 1/2 tablespoons of butter in a large skillet over medium-high
heat. Add squash and cook, stirring, until dry, about 5 minutes, breaking
up the flesh coarsely as it cooks. Add Parmesan cheese and parsley, lower
heat to medium and stir for 3 minutes.
Transfer the mixture to a mixing bowl and stir in the escarole, ham,
ricotta and egg. Season with black pepper, nutmeg and a little salt, if
desired. Set aside.
To Assemble: ============
Cut the dough into 3 pieces. Roll each piece with a heavy rolling pin
on a lightly floured board (or use a pasta machine) until it's 1/8-inch
thick. (You should be able to see your fingers through the dough.)
Use a 4-inch cutter to cut out rounds of dough; place them on a
lightly floured baking sheet. Place about 1 1/2 teaspoons squash filling
on lower half of each round, leaving a border. Fold top half of each round
over filling and press edges together to seal. Warp edges of each
half-circle around your index finger, bringing ends together to overlap by
about 1/4 inch. Pinch edges to seal.
For Sauce: ==========
Melt 1/4 cup of butter in a heavy saucepan. Add cream and a generous
amount of white pepper, whisking over medium-high heat. Stir in the
pecorino cheese (in a pinch, you could probably get away with Parmesan, but
it won't taste the same) and tomato sauce. Boil gently 3 to 4 minutes.
Meanwhile, cook tortelloni in a large pot of boiling salted water
until they float to the surface, then boil 1 minute longer; drain. Place
the tortelloni in heated serving bowls, nap with sauce and serve
immediately, with additional Parmesan and white pepper.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York
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---------- Recipe via Meal-Master (tm) v8.05
Title: Vermicelli with Red Clam Sauce
Categories: Italian, Fish, Main dish
Yield: 6 Servings
3 lb Clams
1 tb Salt (for soaking clams)
1/4 c Olive oil
6 Medium cloves garlic,
-peeled and minced
1/4 ts Red pepper flakes
10 3/4 oz Tomato puree (1 can)
2/3 c Dry white wine
1/2 c Chopped parsley
1 lb Vermicelli pasta, cooked
3 tb Grated parmesan
Put clams into large pan and cover with water. Pour in the salt, stir, and
refrigerate 30 mins.
Heat olive oil over medium heat in a large pan. Add garlic and red pepper
flakes; saute about 2 minutes. Add tomato puree and wine, bring to a boil,
reduce heat and simmer 5 minutes.
Drain clams in a colander and rinse well. Put clams into the sauce with
half of the parsley. Bring to a boil, reduce heat to medium, cover and cook
about 7 mins, or until clam shells have opened. Discard any clams not
opened. Remove clams with slotted spoon, place in bowl, cover with foil.
Drain pasta and put into the sauce. Stir for about 3 mins, so that pasta
absorbs some of the sauce. Toss with the remaining parsely, the parmesan,
and clams. Serve on heated plates or pasta bowls.
Appeared in June 1, 1994 Birmingham News, originally appeared in the
Seattle Times.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Vermicelli with Ricotta Cream Sauce
Categories: Pasta, Low-fat, Italian
Yield: 4 Servings
-------------------------------JUDI M. PHELPS-------------------------------
1 1/2 c Part-skim ricotta cheese;
-room temperature
1/2 c Skim milk; room temperature
2 tb Imported Parmesan cheese;
-freshly grated
1 ts Lemon rind; grated
1/4 ts Nutmeg; freshly grated
2 tb Chives; snipped OR
2 tb Top part of green scallion
1/4 c Italian parsley leaves; well
-packed
1/4 ts Coarse salt; optional
1/2 ts White pepper; freshly grated
12 oz Vermicelli
2 ts Italian parsley; minced for
-garnish
In food processor, place ricotta cheese, milk, Parmesan cheese, lemon rind,
nutmeg, snipped chives, parsley, salt, and pepper. Process until chives are
finely minced and ricotta has the texture of lightly whipped cream, about
45 seconds.
Cook pasta in 6 quarts boiling water with 2 tsp. coarse salt (optional)
until al dente. Drain pasta and return to pot in which it was boiled.
Quickly toss pasta with the cream sauce. Transfer to 4 pasta bowls. Garnish
each with 1/2 tsp. parsley and serve.
Per serving: calories 350, fat 8 gm, chol. 24 mg, sod. 454 mg. Source:
Lean Italian Cooking by Anne Casale.
Shared and MM by Judi M. Phelps.
Posted By jphelps@shell.portal.com (JUDI MAE PHELPS) On rec.food.recipes or
rec.food.cooking
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---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Ziti with Meat
Categories: Italian, Meat, Pasta, Good, Meal
Yield: 4 Servings
1 lb Ground hamburger
Or
1 lb Italian sausage
2 tb Extra Virgin olive oil
1 md Pepper green
1 md Pepper red
1 tb Garlic clove minced
16 oz Tomato canned
1/4 c Wine table, red
8 oz Tomato Sauce, canned
3 md Onions
1 ts Basil
1/2 ts Salt
1/2 ts Pepper
1/4 tb Oregano
1/2 c Ricotta Chs skim milk
1/4 c Parmesan grated
1/2 lb Spinach fresh
1/2 c Frozen corn
8 oz Ziti
1/4 lb Mushrooms fresh
Coarsely chop the onion, red and green peppers. Clean stem and fine chop
the spinach. Chop mushrooms. Cook ziti and drain. Heat 1 tbs of oil over
medium heat saute the peppers about 5 minutes remove peppers with slotted
spoon and set aside. Put in the rest of the oil and saute onions about 3
minutes. Add the hamburger or suasage and brown stirring to break up the
meat. Add garlic and mushrooms and saute 2 more minutes. Drain the excess
fat and grease. Break up the tomatoes with fork and add with the tomato
sauce, wine, basil, salt, black pepper, and oregano. Bring to boil. Lower
heat and cook uncovered about 20 minutes. Add spinach and corn cooking
until spinach wilts. Preheat oven 375 degrees. Coat 2 1/2 quart casserole
dish with oil spray. Combine ziti, tomato mixture, ricotta, and 2/3rds of
peppers in large bowl then spoon into casserole dish. Sprinkle evenly with
parmesan. Bake 25 minutes and garnish with rest of peppers after removal.
Can substitute chopped brocolli for the fresh spinach, we like it better.
(use a 10 oz frozen package to make faster)
Source: The Vegetarian Times Magazine with meat added for flavor Posted to
MM-Recipes Digest V5 #019 by Hank & Anne Reintges
on Jan 19, 1998
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---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Ziti with Three Cheeses
Categories: Dairy, Italian, Main dishes
Yield: 3 Servings
6 oz Ziti
15 oz Ricotta cheese
8 oz Mozzarella cheese --
Shredded
1 Egg -- lightly beaten
1/4 c Chopped parsley
1 Clove garlic -- minced
1/4 ts Black pepper
pn Ground nutmeg
1/4 c Parmesan cheese
Cook pasta following package directions; drain. Preheat oven to 350F.
Grease 2-quart casserole. In lg bowl, blend ricotta, 1 cup mozzarella,
egg, parsley, garlic, pepper & nutmeg; stir in ziti. Spoon into prepared
casserole & sprinkle with remaining mozzarella & Parmesan. Bake until top
is golden, about 30 min. Makes 8 servings. (The way my family eats it does
not make 8 servings!!) Hope this works for you.Jamie in Fl FROM: JAMIE
WOOSTER (DRWN11A)
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