My Favorite Pasta Recipes

PASTA, PASTA, PASTA

These five pasta recipes are the best of the best. They have been enjoyed by my family and friends for many years and now it‘s time for you and your family to enjoy them.

The first recipe is my absolute favorite. I apologize, but I love cream sauce recipes. I know I’m getting up there and should slow down a bit but I can’t seem to help myself especially when it comes to this recipe. Enjoy!

Penne with a Sage Cream Sauce

INGREDIENTS

1lb. penne pasta

2 Tbls of extra virgin olive oil

1 Tbls of butter

3 cloves of garlic, chopped

1 bunch of long green onions, chopped

6 baby portabella mushrooms, sliced

1/4 cup of white wine

1 cup of heavy whipping cream

8 fresh sage leaves

1 cup of fresh grated Parmesan cheese

1 tsp of fresh ground black pepper

1/4 cup of fresh flat leaf parsley

PREPARATION

In a large frying pan sauté the garlic, onions and mushrooms in the oil and butter until tender.

Deglaze the pan with the wine.

Add the cream and sage and simmer for a few minutes.

Stir in the cheese.

Season with pepper.

In a large pot bring 6 quarts of salted water to a boil. Cook the penne for about 10 to 12 minutes until al dente.

Drain and add the penne to the sage cream sauce.

Plate and garnish with parsley.

Feel free to add sautéed shrimp, chicken or broccoli to this sauce. Serves 4 people

Linguini Caprese

This dish is simple to make and great for the springtime.

INGREDIENTS

1lb. of linguini pasta

2 cloves of garlic, chopped

4 tbls of extra virgin olive oil

4 roma tomatoes, diced

1/2 cup of fresh basil leaves, torn

1 tsp of dried oregano

2 tbls of balsamic vinegar

1/2 tsp of salt

1/2 tsp of fresh grated black pepper

1 pound baby mozzarella (bocconcini), drained

PREPARATION

In a large pot bring 6 quarts of salted water to a boil. Cook the linguine for about 8 to 10 minutes until al dente.

In a large frying pan sauté the garlic in the olive oil for 2 minutes.

Add the diced tomatoes basil, oregano, vinegar, salt and pepper.

Cook for about 10 minutes.

Drain and add the linguine.

Lightly toss in the bocconcini.

Serves 4 people

Tagliatelle with Meat Sauce

INGREDIENTS

1lb of tagliatelle pasta

3 Tbls of extra virgin olive oil

3 cloves of garlic, chopped

1 small yellow onion, chopped

1 carrot, chopped

1 small green pepper, chopped

1/4 pound of pancetta, chopped

1 pound of ground chuck

1/2 pound of ground pork

1/2 pound of ground veal

1 6oz. cans of tomato paste

3 cups of beef broth

3/4 cup of heavy whipping cream

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

PREPARATION

In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent.

Add the beef, pork and veal and cook until lightly browned.

Drain off any fat.

Stir in the tomato paste and cook for 2 minutes.

Stir in beef broth and cook for about 10 minutes.

Add the cream.

Season with salt and pepper.

Cover and cook for about an hour

In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain.

Plate the pasta and top with the meat sauce.

Serves 4 people and don’t forget the shaved Pecorino Romano cheese.

Angel Hair Pasta with Lemon Pepper Shrimp

INGREDIENTS

1lb of angel hair pasta

1 bunch of asparagus, cut into pieces

2 Tbls of extra virgin olive oil

2 Tbls of butter

2 cloves of garlic chopped

1 bunch of long green onions, chopped

8 white button mushrooms, sliced

1 pound of medium sized shrimp, peeled and deveined

2 tsp of lemon pepper

1/2 cup of white wine

1/4 cup of fresh basil, chopped

1 lemon, cut into wedges

PREPARATION

In a small pot of boiling water blanch the asparagus until tender, drain and set aside.

In a large pan sauté the garlic, onion, mushrooms and shrimp in the oil and butter until tender. About 2 to 4 minutes turning the shrimp once.

Add the asparagus and heat through

Season with lemon pepper

Deglaze the pan with the wine..

Add the chopped basil.

In a large pot bring 6 quarts of salted water to a boil. Cook the angel hair for about 5 minutes until al dente.

Drain and plate the pasta.

Top with shrimp and asparagus mixture.

Garnish with lemon wedge. Serves 4 people.

Pasta Primavera

INGREDIENTS

1lb of spaghetti

2 Tbls of extra virgin olive oil

1 Tbls of butter

2 cloves of garlic, chopped

1 medium size zucchini, diced

1 yellow onion, chopped

10 stalks of asparagus, cut into pieces

1/2 cup of broccoli florets

10 string beans

2 carrots, sliced

1/2 cup of peas

15oz can of diced tomatoes

1/4 cup of flat leaf parsley, chopped

1/2 tsp of dried basil

1/2 tsp of dried or oregano

1/4 tsp of dried thyme

1/2 tsp of salt

1 tsp of freshly grated black pepper

1/2 tsp of crushed red pepper flakes

Fresh grated parmesan cheese

PREPARATION

Separately blanch the broccoli, string beans, carrots and asparagus until almost tender.

Place the greens in an ice bath to retain color and stop the cooking process.

In a large frying pan sauté the garlic in the butter and olive oil for 2 minutes.

Add the zucchini and onions and cook until tender.

Add the asparagus, broccoli, string beans, carrots and peas and heat through.

Add the diced tomatoes, parsley, basil, oregano, thyme, salt, black pepper and red pepper and simmer for around 5 to 10 minutes.

In a large pot bring 6 quarts of salted water to a boil. Cook the spaghetti for about 8 to 10 minutes until al dente.

Drain the pasta, plate and top with vegetables and Parmesan cheese.

Serves 4