Carbonara
¼lbground pork¼lbthinly sliced ham4T butter½lbspaghetti, hot/cooked/drained½C minced parsley3eaeggs well beaten½C freshly grated Parmesan d fresh ground pepper1C additional ParmesanFinely chop the ham and combine with pork in a large frying pan with 2 T butter. Cook on low heat for 10 minutes until sausage is brown and ham is frazzled. Blend remaining ham with mixture.
Have ready in separate containers: butter, parsley, eggs, 1/2 c Parmesan and pepper mill. Add the "hot" spaghetti to the meats and add butter and parsley. Mix quickly to blend. At once pour in the eggs and continue quickly lifting and mixing to coat spaghetti. Sprinkle in remaining cheese and a dash of pepper. Serve with additional Parmesan cheese.
Serves:4
Keys: main dish, dinner, quick, easy, Italian, pasta
main dish, dinner, quick, easy, Italian, pastaFettuccine with Spinach Sauce
1ea16 oz pkg. fettuccine 1ea10 oz pkg. frozen chopped spinach ¼C butter 1C ricotta cheese ¼C grated Parmesan ¼C whipping cream ½t salt1/8t nutmegCook fettuccine according to pkg. directions; drain well. Rinse with warm water, and drain again; set aside. Cook spinach according to pkg. directions; drain and set aside. Melt butter in a large skillet over medium heat. Add spinach, cheese, whipping cream, salt, and nutmeg; stir well. Combine spinach mixture and warm noodles, tossing gently.
Serves: 8-10
Keys: pasta, cheese, dinner
Garlic & Oil Spaghetti
1lbspaghetti 2T chopped garlic ½C olive oil ½t chopped parsleyCook spaghetti, heat oil in pan and cook garlic until brown, then add parsley. Add 1 T of garlic sauce to pot of cooked spaghetti and sauté for 1-2 minutes. Pour remaining garlic sauce over the spaghetti and mix completely. Serve immediately.
Serves: 4
Keys: main dish, dinner, quick, easy, Italian, pasta
Dad's Irish Lasagna
1lbground beef 1eacan (1 lb., 13 oz) tomato puree 1eacan (12 oz) tomato paste 1lbthin sliced mozzarella ¼t pepper ¼t salt ¼t oregano 9ealasagna noodlesBrown beef, add puree, paste and seasonings, bring to boil. Layer in 7x11 inch lasagna pan: 1/3 sauce, 1/4 noodles, 1/3 cheese, ending with cheese. Bake in oven at 325 for 30 minutes.
Serves: 4
Keys: main dish, dinner, quick, easy, Italian, pasta
Pasta Primavera
2eacloves garlic1T olive oil1easmall yellow onion, peeled and diced2earipe tomatoes chopped salt & pepper to taste½t basil½t oregano2eamedium zucchini grated into coarse pieces½C dry red wine1eaegg beaten¼C grated Parmesan cheese1lbpasta cookedIn a large frying pan, sauté the garlic in the oil until it is lightly browned. Add the onion, and sauté until it is clear. Add the tomatoes, salt, pepper, basil, and oregano. Simmer for a few minutes and add the zucchini. Cook for about 5 min. on high heat or until the moisture is almost gone.
Add the wine and simmer to reduce moisture. Add the egg and cheese. Pour over the pasta, and enjoy.
You can use this sauce over meats, fish even poultry. It is also good over rice.
Serves: 6
Keys: pasta, vegetable
Spaghetti Sauce
1qttomatoes1eacan (1 lb., 13 oz) tomato puree1eacan (10 oz) tomato paste1lbground beef 1eacan mushrooms sliced1eaonion diced1eagreen pepper diced d salt to taste d pepper to taste d oregano to taste Brown ground beef, add mushrooms, onion and green pepper. Sauté medium high for 2-3 minutes, add remaining ingredients and simmer on low for 20 minutes. Serve over pasta.
Serves: 4
Keys: main dish, dinner, Italian, pasta
Pasta with White Clam Sauce
4lbclams, steamed & chopped (or 2 6.5 oz cans of minced clams)3T olive oil1eamedium yellow onion peeled & chopped2T green sweet bell pepper finely chopped 2T flour¼C chopped parsley½t basil1C clam nectar or juice3eacloves garlic, peeled and finely chopped¼C dry white wine 1C whipping cream d salt & pepper to taste d dash of Tabasco d dash of Worcestershire½T fresh lemon juice 1lbspaghetti Heat a frying pan and add the olive oil. Sauté the yellow onion and the green pepper until the onion is clear. Stir in the flour, parsley and basil, then remove to a bowl.
Reheat the frying pan and add the clam juice or nectar, along with the garlic, and reduce by half. Add the wine and cream and bring to simmer. Stir in the vegetables with a whip, stirring as they cook so that the mixture can thicken. Cook over medium heat for a few minutes to further reduce and thicken the sauce. Add the remaining seasonings, including the lemon sauce. Stir in the clams and pour over the freshly cooked pasta.
Serves: 4
Keys: main dish, dinner, Italian, pasta
Tortellini & Gorgonzola Sauce
Topping:
½C dry white bread crumbs 1T freshly grated Romano cheese 1T olive oil ½t dried oregano, crumbled ½t dried basil, crumbledSauce:
1¾C shipping cream 4ozGorgonzola cheese, crumbled ¼t ground nutmeg 1lbcheese TortelliniMix all topping ingredients in medium bowl. Set aside. Simmer cream, Gorgonzola and nutmeg in heavy large saucepan over medium heat, stirring until cheese melts. Cook until mixture is reduced to thin sauce consistency, stirring frequently, about 10 minutes.
Meanwhile, cook Tortellini in large pot of boiling salted water until just tender, stirring
occasionally to prevent sticking. Drain thoroughly.
Preheat broiler. Add Tortellini to sauce and stir until heated through. Transfer to large
shallow heat proof baking dish. Sprinkle enough crumb topping over pasta to cover lightly. Broil until top is lightly toasted. Divide pasta among plates and serve.
Serves: 4
Keys: pasta, Gorgonzola, Tortellini, Italian
Pasta
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