Cook pasta to al dente. Strain completely.
POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
POUR 3 cups of cold water into the pan ensuring that the water covers the pasta.
Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
After 5 minutes add meatballs and STIR to combine.
With about 1 minute left, ADD both sauces and SEASON with salt and pepper, FOLD to combine.
REMOVE the skillet from the heat and TOP with onions, cheese and cilantro. Serve immediately.
boil, add salt. Cook pasta 1 minute less than required
Bring a large pot of water to a boil.
Meanwhile, in a large skillet, render bacon until crispy. Remove the bacon from the skillet and dry on a paper towel.
In the same skillet, saute garlic and rosemary with half the olive oil for one minute. Add tomatoes and blister.
Add lentils and bring to simmer, then season to salt and pepper.
Cook the pasta according to directions, drain and toss with lentil sauce.
Stir in remaining olive oil, parsley and top with crumbled bacon and cheese before serving.
Bring a large pot of water to a boil.
Meanwhile, in a skillet, saute shallot in olive oil over medium heat until translucent, about 2 minutes.
Next, turn the heat to high and add asparagus and tomatoes.
Saute for 2 minutes, then season with salt and pepper.
Cook pasta according to package directions, then drain & toss with veggies.
Stir in cheese and basil before serving.
POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
POUR 3 cups of cold water into the pan, ensuring that the water covers the pasta.
ADD mushrooms and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
COOK on high, stirring occasionally, until almost all of the liquid has evaporated.
When desired pasta texture is reached, REMOVE from heat and STIR in arugula and cheese. Serve immediately.
Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta. Add onion, turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
When pasta is almost done, add pepperoni and garlic; gently cook through.
Remove from heat and stir in cheese and basil. Serve immediately.
Bring a large pot of water to a boil, add salt.
Saute garlic with olive oil in a large skillet over medium heat until slightly yellow. Add sausage and thyme, cook until browned. Deglaze by pouring white wine into the skillet. Scrape up all the browned bits from the bottom until smooth, reduce well. Add tomato and water, season with salt and simmer until reduced, about 10 minutes.
Cook pasta according to the package directions. Drain pasta and toss it with the ragout in a large mixing bowl.
Bring a large pot of water to a boil.
Meanwhile in a large skillet, saute the garlic in the olive oil for 1-2 minutes.
Cook the pasta according to the directions. Drain and save 1/2 cup of the cooking water.
Add the cooking water to the skillet and bring to a simmer. Then toss the pasta with the garlic and add the arugula, basil and lemon juice to the skillet. Season with salt and pepper.
Remove the skillet from the flame and fold in the cheese and top with almonds.
Bring a large pot of water to a boil.
In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer.
Cook the pasta according to package directions; drain and toss with the sauce.
Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.
Bring a pot of water to boil.
Meanwhile, in a skillet, saute the shallot in olive oil over medium heat until translucent - about 2 minutes. Turn the heat to high and add the asparagus and tomatoes. Saute for 2 minutes, then season with salt/pepper.
Cook the pasta according to package directions, then drain and toss with veggies. Stir in the cheese and basil.
Enjoy!
Bring a large pot of water to a boil.
Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color. Add the tomatoes, olives and capers, bring to a simmer. Season the sauce with salt.
Meanwhile, cook the pasta according to package directions, drain and toss with sauce.
Stir in parsley before serving.
Bring a large pot of water to a boil.
Meanwhile, in a large skillet, add olive oil & saute onions for about 5 minutes over medium heat. Turn the heat to high, then add chicken and mushrooms; brown for approximately 5 more minutes.
Add vodka and reduce completely. Stir in cream and tomato sauce, then bring to a simmer. Season with salt and pepper.
Cook pasta according to directions. Drain and toss with sauce, then stir in cheese and parsley right before serving.
Bring a large pot of water to a boil.
Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
Add cream and bring to simmer.
Meanwhile, cook pasta according to package directions.
Drain and toss with sauce and stir in cheese before serving.
f water to boil for pasta. Salt the water and add
Put on water to boil (and when boiling put in penne). Meanwhile, saute garlic in the olive oil briefly then add tomatoes, parsley, whole peppers and salt.
(Always prepare this sauce in an open skillet.)
Simmer until pasta is cooked.
Mix the sauce with the drained pasta and top with sprigs of fresh parsley.
Cook the pasta according to the package instructions. Add the sugar and 2 tbsp of the lemon juice to a pan of water, bring to a boil and cook the asparagus for about 5 mins.
For the dressing, whisk together the honey, mustard and remaining lemon juice, stir in the dill and season with black pepper.
Drain the pasta and asparagus and rinse under cold water. Mix with the dressing and set aside for about 10 mins. Gently stir in the smoked salmon and lettuce. Arrange on serving plates and serve with the reserved dill.
Put on water to boil (and when boiling put in penne). Meanwhile, saute garlic in the olive oil briefly then add tomatoes, parsley, whole peppers and salt.
(Always prepare this sauce in an open skillet.)
Simmer until pasta is cooked.
Mix the sauce with the drained pasta and top with sprigs of fresh parsley.
Cook pasta according to directions. Drain.
oil in preparation for the pasta.
In a large stainless