Ingredients | Instructions |
| Cook pasta in salted boiling water until al dentee. Meaanwhile, in a small nonstck skillet, melt one tabls butter over medium heat. Add garlic and dash of red pepper flakes, cook until fragrant, about one minute. Raise heat to medium high, add wine. Cook until reduced by 1/3, about one minute. Add shrimp and season with salt and pepper, cook unitl opaque throughout, 1 -2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. |
Ingredients | Instructions |
| Preheat oven to 400. Bring a large pot of water to a boil. Add 1/2 tsp salt. Cook pasta until just shy of al dente. Drain thoroughly. While the water is coming to a boil, start the red sauce: Add olive oil to a medium saucepan. Add onion and garlic and cook, stirring, until onion is tender, about 4 minutes. Add the tomatoes and basil. Season with salt and pepper. Bring to a bubble and simmer 15 minutes. Make the white sauce while the red sauce is simmering: Melt butter in an medium sauce pan. Add the flour, stir to combine and cook for one minute. Whisk in the milk and add the bay leaf, some salt and pepper and a couple of grates of nutmeg. Lower the heat and simmer, stirring frequently, for five minutes. Remove bay leaf. Combine the drained ziti with the red sauce in the pot the pasta was cooked in. Transfer to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated parmesan on the top, transfer to the oven and bake for 25 - 30 minutess. We like to add 1 1/2 pounds of cooked italian sausage and/or 12 meatballs. Mix with the ziti and red sauce before transferring to baking dish. |
Ingredients | Instructions |
| Bring cream to a boil. Add salt, pepper, parsley. Toss with rest of ingredients. Top with parmesan. |
Ingredients | Instructions |
| Using a electric mixer, beat 2 butter and parmesan until creamy. Cook noodles in salted water until al dente about 12 minutes. Reserve about 1/2 cup cooking water; drain pasta. Return fettuccine to warm pat. Toss pasta with salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese. |
Ingredients | Instructions |
| In large skillet, combine shallots, lemon juice, broth, thyme, red pepper, and 1/4 tsp. salt; heat to boiling. Add shrimp and artichokes and reduce heat; cook, uncovered, over medium heat for 2-3 minutes or till shrimp is pink, stirring often. With slotted spoon, remove shrimp, artichokes and shallots. Reduce liquid in pan to about 1 tbls. Add cream; boil gently for 2-3 minutes or till thickened, stirring constantly. Remove from heat, stir in butter and lemon peel till melted. Stir shrimp-artichoke mixture into sauce; heat through. Pour sauce over cooked fettucine and toss gently. Serve with lemon wedges. |
Ingredients | Instructions |
| Heat oil and butter in skillet. Add scallions, parsley, garlic, salt and pepper. Pour over hot pasta and toss with parmesan. Can be reheated in oven at low temperature. |
Ingredients | Instructions |
| In a large bowl, whisk the oil, parmesan, lemon juice, salt and pepper. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Bring a large pot of salted water to a boil. Add spaghetti and cook until tender but still firm to the bite, about 8 minutes. Drain, reserving one cup of the cooking water. Add the spaghetti to the lemon sauce and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Let the pasta sit in the lemon sauce for a few minutes. Add salt and pepper if needed. |
Ingredients | Instructions |
| Mix all in saucepan and simmer over low heat, stirring occasionally for several hours. Add salt to taste. Serve over penne pasta. |
Ingredients | Instructions |
| Saute’ olive oil, garlic and onion for 2 minutes. Add tomatoes, basil, salt and pepper. Simmer on low for at least 5 minutes. Cook angel hair pasta a' dente. Toss with butter. Add pommedore sauce and toss with a little parmesan |
Ingredients | Instructions |
| Saute’ the garlic in olive oil. Add the red pepper, basil, green onion and salt and pepper. Saute’ for about one minute. Toss with the warm pasta (we prefer thin spaghetti) and garnish with the chopped tomato. Serve with a little parmesan. |
Ingredients | Instructions |
| Cook the pasta according to package directions until tender but still firm; drain. Heat oil and butter in large skillet until butter is melted. Cook shrimp and garlic until shrimp just turns pink, about 2 to 3 minutes. Stir in lemon juice and herbs. Gently toss the pasta with shrimp mixture until all the strands are coated. Season with salt and pepper. Serve with grated parmesan and lemon slices. |
Ingredients | Instructions |
| Bring cream to a boil. Add salt and pepper. Add all and serve with parmesan. |
Ingredients | Instructions |
| Saute’ shallots in oil for two minutes until soft. Add chicken and tomatoes and cook over moderate heat for 5 minutes. Add cream and cook, stirring occasionally, for 5 minutes. Add remaining ingredients, and toss to combine. Serve immediately. |
Ingredients | Instructions |
| Preheat oven to 500. Add kosher salt to 5 quarts water to a boil and bring to a boil in a stockpot. Combine all the ingredients (including shrimp) except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes ( 1 1/2 - 2 cups capacity). Dot with the butter and bake until bubbly and brown on top, 7 - 10 minutes. Let set for 5 minutes before serving so liquid absorbs. Serve with lemon slices. |
Ingredients | Instructions |
| Place the stock and cream in a pan and bring to a boil. Simmer over a medium heat to reduce for 6-7 minutes. With a wooden spoon, beat the butter into the sauce until melted, then stir in the cayenne and nutmeg. Add the cooked pasta, the herbs and half of the cheese and remove from the heat. Toss all the ingredients together and serve with the rest of the parmesan sprinkled over the top. |
Ingredients | Instructions |
| Pour olive oil in 12" skillet on medium low heat. Add onion and cook until soft, about 10 minutes. Add garlic. Cook for 2 - 4 minutes. Add pepper flakes. Increase heat to medium and add tomatoes and kosher salt to taste. Cook, stirring occasionally until thickens and the flavors meld, about 20 minutes. Lower heat and stir in basil leaves. Boil 3 quarts water, add salt and spaghetti. Save 1/2 cup pasta water. Discard basil and bring sauce to a boil. Stir in reserved pasta water. Add pasta and let set for 2 minutes. Remove from heat. Add butter and parmesan. |
Ingredients | Instructions |
| Place basil, salt, nuts, and garlic in blender. Blend at high speed until finely chopped. Add oil in slow, steady stream. Can be frozen at this point. Add cheeses and blend until smooth. Refrigerate if made ahead. In heated serving dish, toss warm vermicelli with basil mixture until thoroughly coated. Sprinkle with parmesan and serve immediately. |
Ingredients | Instructions |
Sauce
Meatballs
| Saute’ onions and garlic in hot oil in 2 quart saucepan. Add all sauce ingredients and simmer 1 1/2 hours, uncovered, stirring occasionally. Combine all meatball ingredients except olive oil. Shape into 12 meatballs. Brown quickly in oil. Add with drippings to spaghetti sauce ½ hour before sauce is done. Serve over pasta. |
Ingredients | Instructions |
| Cook and stir ground beef and onion until meat is brown and onion just tender. Stir in remaining ingredients except spaghetti and cheese. Cover and simmer 1 1/2 hours, stirring sauce occasionally |
Ingredients | Instructions |
| In a large pot of boiling, salted water, cook spaghetti, until al dente, according to package instructions. Grate the zest of lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, add 1 cup coarsely grated ricotta salata cheese or parmesan. Add drained pasta to lemon sauce, and sprinkle in chives. Season with salt and pepper. Toss well and serve. |
Ingredients | Instructions |
| Melt butter in large skillet over medium heat. Add shrimp, garlic and tarragon and stir until opaque and just pink, about one minute. Remove shrimp using slotted spoon; set aside. Add cream, cheese and cayenne to skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp to skillet. Toss gently until heated through, about 1 minute. Pour shrimp over pasta. Toss to mix well. Sprinkle with parsley. 4 to 6 servings. Can add sliced artichokes and mushrooms when you saute’ the shrimp. |
Ingredients | Instructions |
| Saute mushrrooms in 2 tbls butter in a large skillet until light brown. Add the wine and tarragon and cook over the medium heat until the liquid evaporates. Melt 1/4 cup butter in small saucepan. Whisk in the flour, nutmeg, salt and white pepper. Cook for 1 to 2 minutes, stirring constantly. Remove form the heat and stir in the half and half and chicken broth gradually. Cook until thickened and smooth, stirring constantly. Stir in mushrooms. Cook the noodles using the package directions, rinse with cold water and drain. Spread a thin layer of the sauce in a greased 9 x 13 baking dish. Layer the 1/2 of the following: noodles, chicken, sauce, and cheese in the prepared dish . Repeat layers. Bake uncovered, at 350 for 40 to 50 minutes or until bubble. Let stand 5 minutes before serving. Serves 8. |