Basic Pasta Recipe: Start with the flour - measure
Cook pasta according to package directions.
edium heat. Add salt and pasta. Bring to boil. Cook for
Cook and drain pasta as directed on passage.
Toss pasta and remaining ingredients.
Serve warm or cold.
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
ith the rest of the recipe, stirring occasionally with a wire
Cook pasta for 12 minutes; then drain. (
Cook the pasta until done.
Drain.
In a skillet, melt the butter.
Stir in the Cajun seasoning and cream.
Bring to boil, and reduce the sauce by half, stirring often.
Add the green onions, crawfish and shrimp.
Cook until just heated through.
To serve, pour sauce over angel hair pasta.
Garnish with additional chopped green onions.
wl, and whiz until the pasta starts coming together.
If
d cook the fresh fettuccine pasta until just tender, about 3
Prepare rigatoni using package instructions.
Drain and set aside.
In a large saucepan on medium heat, melt butter.
Add flour, stirring constantly.
Mixture should thicken.
When flour thickens, add milk, salt, paprika and cheese cubes.
Stir constantly until the sauce thickens but is smooth.
The cheese sauce should resemble an extra-thick cream.
If mixture is too thick, a little more milk may be added.
Pour the drained pasta into the sauce and gently stir until pasta is completely coated.
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.
Boil the pasta in salted water until it
o use in Desert Fire Pasta. Yields 2 cups.
For
n the side.
This recipe yields 4 to 6 servings
Chop lettuce in 1/2-inch squares.
Mix lettuce with the carrot, cabbage, pecans and vinegar.
Add the angel hair pasta, blue cheese and chives.
Serve in a chilled bowl.
Serving Suggestion: Top with sliced grilled chicken breast.
skillet, and fry drained pasta until crispy. Drain on paper
n prepare dish, add uncooked pasta and pour *chili sauce over
Cook pasta as instructed on the packet,