Pizza and Pasta Recipes



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Quick Cheeseburger Pasta
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1 pound penne or similar pasta, cooked
1 pound ground beef
3/4 cup milk
1/2 teaspoon garlic powder
2 cups cheddar cheese
1 teaspoon pepper
1/2 teaspoon salt
1/4 cup parmesan cheese

Brown beef in a medium size skillet. Drain fat. Add salt and pepper. Add milk and cheese; stir until cheese is melted. Add Parmesan cheese and mix well. Add cooked pasta and mix well.

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Breakfast Sausage And Egg Pizza
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1 package (19 ounce) mild Italian sausage links
1 10-12” baguette, cut in two and sliced open, inside dough removed
3 Roma tomatoes, diced
1-1/2 cups fontina, mozzarella or monterrey jack cheese, shredded
Dried red pepper flakes
2 tablespoons extra virgin olive oil
4 eggs, whole
Pepper, to taste
1/3 cup shredded parmesan cheese
2 tablespoons fresh chives, chopped
2 tablespoons extra virgin olive oil, for finishing

Position oven rack in center of oven and preheat oven to 400 degrees.

Cut baguette in half and then slice it open to create four equal open-faced pieces. Remove the doughy center, leaving a half inch border close to the edge.

In a large skillet, heat 2 tablespoons extra virgin olive oil and sauté sausage until browned. Remove from heat, thinly coin slice and set aside.

Top the baguettes evenly with 3/4 of the shredded fontina cheese. Shake on red pepper flakes to taste. Place sausage pieces evenly on top around the edges. Add the rest of the fontina and the diced tomatoes. Bake for 5-8 minutes and remove from oven.

Using the back of a spoon, lightly make 4 indentations in the center of the baguettes not too close to the crust, pushing some of the ingredients to the sides. Carefully crack an egg into each depression. Grind pepper on each egg, and top with parmesan cheese. Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, sprinkle with fresh chives.

Finish with drizzle of extra virgin olive oil before cutting.

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Jalapeno Popper Pizza
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1 (14 ounce) package prepared pizza crust
Olive oil or olive oil flavored cooking spray
4 -6 slices pancetta or bacon, chopped
1 pound bulk Italian sausage
2 jalapenos, sliced (to taste)
1 -2 teaspoons olive oil
1 shallot, sliced (or 1/2 white onion)
6 ounces cream cheese, softened
1 1/2 cups grated monterey jack cheese (or more to taste)

Preheat the oven to 500 degrees. Lightly coat baking sheet or pizza pan with olive oil or cookng spray.

Heat small skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Remove fat from skillet and brown sausage; set aside.

In small bowl, combine jalapenos and shallot with 1-2 teaspoons olive oil.

Transfer pizza crust to prepared baking sheet or pizza pan. Bake the crust 5-8 minutes then remove from oven.

Spread the cream cheese evenly over top of pizza crust, leaving a 1-inch border. Top with monterey jack, jalapenos, shallots, sausage, and bacon.

Bake for 15-20 minutes, or until the crust is crisp and brown on the bottom and the cheese is melted on top.

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Pappardelle with Italian Sausage and Mushrooms
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1 pound sweet or hot Italian sausage
3 tablespoons olive oil
1 pound small or medium white or Cremini mushrooms
1 clove of garlic; finely chopped
1 teaspoon dried red pepper flakes or to taste
salt and freshly ground black pepper; to taste
juice of 1/2 lemon
1 package (16 ounces) 6-inch square egg roll pasta
1/4 cup grated Parmesan cheese
1/4 cup fresh flat-leaf parsley; roughly chopped
2 tablespoons unsalted butter; room temperature
freshly grated Parmigiano-Reggiano; to taste

Put the oil in a large skillet and heat over medium-high heat. Add sausage and cook, breaking up clumps, until no more pink shows. Transfer with a slotted spoon. Drain all but 2 tablespoons fat from skillet and return to heat.

Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Cut mushrooms into quarters and add to the remaining hot oil in the skillet. Let them fry fast, tossing once only after the edges are browned.

Add the garlic and pepper flakes with a pinch of salt. Return sausage to skillet and continue to fry fast, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss, taste and adjust seasoning to taste.

Meanwhile, cut egg roll pasta squares into 1-1/2 inch wide strips (4 strips each square) and cook in boiling salted water 3 to 4 min., just until al dente.

Drain and add to the sausage and mushrooms with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor.

Serve and sprinkle with freshly grated Parmesan cheese.

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Pasta With Fresh Tomatoes And Basil

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
12 ounces pasta, cooked according to package directions
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

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Spaghetti With Onions

4 cups thinly sliced onion (about 1 pound)
2 cups Italian dry white wine
1/2 cup finely chopped flat-leaf parsley
6 tablespoons extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
1 pound spaghetti

In a 12-inch skillet, combine onions and wine; cook over high heat until wine evaporates, about 15 minutes. Reduce heat to low and cook, stirring occasionally, until onions are very tender and flavorful, about 30 minutes more. Add parsley, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Remove from heat.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserving 1/2 cup of the pasta cooking liquid, drain pasta and transfer to a large serving bowl. Add onion mixture and most of reserved pasta cooking liquid; toss to combine. Adjust seasoning, adding remaining pasta cooking liquid to moisten, if desired. Serve immediately.

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Pappardelle With Corn

1 1/2 cups frozen corn kernels
5 tablespoons unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
12 ounces pappardelle pasta, or broad noodles
1/2 cup chicken broth
1 small bunch scallions, thinly sliced
1/2 cup freshly grated parmesan, plus more for topping

Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile prepare pasta according to package directions. Reserve 1 cup of the cooking water. Drain pasta and set aside.

Add the chicken broth and corn kernels to the skillet and bring to a simmer. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan.

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Tuscan Pasta With Tomato Basil Cream

1 (20-ounce) package refrigerated ravioli or tortellini
1 (16-ounce) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Stir in wine, chopped tomatoes and 1/2 cup chopped basil. Cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

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Gorgonzola Buttermilk Pasta With Arugula

8 ounces penne pasta
1 tablespoon salt
4 ounces Gorgonzola, crumbled
1/2 cup buttermilk
2 tablespoons flat-leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 cups fresh arugula leaves, washed, dried, and torn

In a large pot over high heat, bring 4 quarts water to a boil. Add the salt and stir in pasta until water boils again. Continue to cook 10 to 12 minutes, until done. Remove from heat and drain. Place in a large pasta bowl and set aside.

In a small bowl, stir together Gorgonzola, buttermilk, parsley, salt, and pepper. Pour over hot cooked pasta and toss to coat evenly.

Add the arugula to the pasta, toss well, and serve immediately.

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Lasagna In A Bowl

8 ounces rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, sliced
8 ounces sliced white mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (14-ounce) diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper
1/2 cup ricotta cheese
4 teaspoons grated Parmesan cheese
4 tablespoons grated Mozzarella cheese

Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt, and pepper and cook, stirring, 4 to 6 minutes. Add tomatoes, spinach, and crushed red pepper. Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls. Sprinkle each serving with 1 teaspoon Parmesan and 1 tablespoon Mozzarella. Dollop each serving with 2 tablespoons of ricotta.

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Linguine And Spinach With Gorgonzola Sauce

1 (8-ounce) package linguine
1 tablespoon butter
1 tablespoon all-purpose flour
1 (12-ounce) can evaporated milk
3/4 cup (3 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) bag fresh baby spinach (about 6 cups)

Cook pasta according to package directions, omitting salt and fat. Set aside.

While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat.

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Cheese And Pepper Pasta

Kosher salt, to taste
1 pound spaghetti
4 tablespoons extra-virgin olive oil
2 teaspoons freshly cracked black pepper, plus more to taste
1 3/4 cups finely grated Pecorino Romano

Bring a 6-quart pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12" skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3/4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 1 1/2 cups Pecorino Romano over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding more pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.

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Pasta With Sausage And Cheese

2 tablespoons extra-virgin olive oil
6 ounces sweet Italian sausage, cut into 1" pieces
Kosher salt, to taste
8 ounces penne pasta
1/2 cup white wine
1/2 ounce blue cheese, crumbled
1/4 cup heavy cream
1/4 cup loosely packed fresh oregano leaves
1/4 cup grated Parmesan cheese, for garnish
Freshly ground black pepper, to taste

Heat oil in a 12" skillet over medium-high heat. Add sausage and cook, stirring occasionally, until browned, about 7 minutes.

Meanwhile, bring a 4-quart pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Strain pasta, reserving 1/2 cup pasta cooking liquid; set aside.

Add wine to sausage and cook until reduced by one quarter, about 2 minutes. Add the blue cheese, cream, and oregano and cook until the mixture is thick and the cheese has melted, about 2 minutes. Stir in pasta and season with salt. (If sauce seems too thick, stir in some of the reserved pasta cooking liquid.) Transfer pasta to a small platter; garnish with grated cheese and season with black pepper.

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Chicken Pasta

1 (12-ounce) package farfalle (bow-tie) pasta
5 tablespoons butter, divided
1 medium onion, chopped
1 medium-size red bell pepper, chopped
1 (8-ounce) package fresh mushrooms, quartered
1/3 cup all-purpose flour
3 cups chicken broth
2 cups milk
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 teaspoon pepper
1/2 teaspoon salt
Toppings: Chopped fresh flat-leaf parsley, shredded Parmesan cheese

Prepare pasta according to package directions. Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion and bell pepper; sauté 5 minutes or until tender. Add mushrooms; sauté 4 minutes. Remove from Dutch oven.

Melt remaining 3 tablespoons butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until thickened and bubbly.

Stir chicken, sautéed vegetables, and hot cooked pasta into sauce. Add cheese, pepper, and salt. Serve with desired toppings.

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Bacon, Onion, and Feta Pasta

1 pound pasta (spaghetti, linguini, fettucine, etc)
1/2 pack of bacon, cut into pieces
3 medium red onions, thinly sliced
4 garlic cloves, chopped
1 tablespoon fresh thyme leaves
Coarse salt and ground pepper
4 ounces crumbled feta cheese
1 tablespoon olive oil

Cook pasta until al dente. Drain reserving 2 cups pasta water. Set aside.

Meanwhile, cook bacon in skillet until crisp, remove to a plate lined with a paper towel.

Add onions, garlic, and thyme to the bacon skillet; add salt and pepper. Cook until tender, about 10 minutes.

Add pasta to onion mixture and mix well. Add some pasta water if the pasta seems dry.

Put in serving dish and sprinkle olive oil, feta, bacon, and more thyme over top of pasta.

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Pasta With Broccoli And Goat Cheese

1 pound broccolini or broccoli cut into small florets
1 pound linguine
4 tablespoons extra virgin olive oil
Juice and zest of 1 lemon
7 ounces fresh goat cheese, crumbled
1/4 cup fresh oregano leaves
Salt and freshly ground black pepper, to taste
Finely grated Parmesan

Bring a large pot of salty water to boil and cook the pasta until al dente. Reserve 1 cup of pasta cooking water before draining.

In the meantime, steam the broccoli or broccolini until crisp-tender.

Return the pasta to the empty pot and add olive oil, lemon juice, and half of lemon zest, tossing to coat. Add broccoli, goat cheese, and half of oregano. Heat over low heat while stirring until goat cheese melts, adding reserved pasta water as necessary to create a silky sauce that coats the noodles. Season to taste with salt and pepper. Divide the pasta between warm plates and top with the remaining zest and oregano. Sprinkle with Parmesan cheese. Serve immediately.

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Bacon Bow Tie Pasta

1/2 (16-ounce) package bow tie pasta
1/2 pound bacon
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons Italian seasoning
2/3 cup milk
1/2 cup grated Parmesan cheese

Cook pasta according to package directions; drain. Keep warm.

Cook bacon according to package directions; drain well, and crumble.

Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth.

Microwave cream cheese mixture on high 3 minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and 1/2 cup grated Parmesan cheese.

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Pasta With Broccoli, Tomatoes, and Herbs

1-1/2 pounds broccoli, trimmed and cut into bite-size pieces
Salt
1/3 cup olive oil
1 tablespoon Amore Garlic Paste
1 pint cherry tomatoes, halved
2 teaspoons Amore Herb Paste
1 pound penne pasta

Bring a large pot of water to boiling. Add salt to taste. Add the broccoli and cook 5 minutes. Remove it with a slotted spoon. Bring the water back to a boil. Add the pasta to the boiling water. Cook, stirring often, until tender. Drain, reserving some of the cooking water.

Heat the oil in a large skillet over medium heat. Stir in the Amore Garlic Paste. Add the broccoli and tomatoes and cook, stirring, until tender. Stir in the Amore Herb Paste.

Add the pasta to the skillet and toss well. Add some of the cooking water if the pasta seems dry. Serve hot.

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Dropped Egg Dumplings

2 cups flour
1 teaspoon salt
1 large egg
About 3/4 to 1 cup water

Mix egg, salt and water. Add enough flour to make a soft dough. Heat a pot of water. At the boil, drop small teaspoonfuls of the dough into the water. When they come to the surface, cook 1-2 minutes and drain.

These dumplings are usually served with Hungarian goulash. I sometimes drop them into boiling chicken broth for a great soup.

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Caesar Pasta With Romaine And Parmesan

2 tablespoons salt
1 pound linguine
½ cup olive oil
1/2 teaspoon anchovy paste, or to taste
1 tablespoon capers, rinsed and drained
3 garlic cloves, minced
3 heads of romaine, washed and bases removed
1/2 teaspoon black pepper
1/2 teaspoon Accent
1/4 cup lemon juice
1/2 cup Parmesan

Bring large sauce pan filled with water to a boil. Add salt. Add pasta to sauce pan and cook it 8-10 minutes (al dente). Drain pasta; set aside.

When pasta has 5 minutes left to cook, heat olive oil in a large saute pan. Add anchovy paste and capers to high heat and cook for 3 minutes. Add garlic, lettuce, pepper, Accent and lemon juice. Saute until lettuce just wilts. Stir in cooked linguine and Parmesan. Season with salt and pepper to taste.

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Macaroni And Cheese

8 ounces macaroni
4 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika
2 1/2 cups whole milk
1 1/2 cups grated cheese
1/2 cut buttered bread crumbs

Melt butter, blend in flour and seasonings. Add milk and cook, stirring constantly until thickened. Add one cup of the cheese and stir until cheese melts. Cook macaroni according to directions on package. Combine with sauce in a baking dish, top with remaining cheese and bread crumbs. Sprinkle lightly with paprika and bake, uncovered, in 375 degree oven for 25 minutes. Makes 6 servings.

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Pasta With Red Pepper Cream Sauce

10 ounces spinach or plain fettuccine or linguine
Roasted Red Pepper Cream Sauce

Cook pasta according to package directions. Ladle the pepper sauce on top of the hot pasta. 6-8 side dish servings.

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Pasta Alfredo With Spinach

6 ounces egg noodles
6 ounce bag baby spinach (washed and ready to eat)
1 jar Bertolli alfredo sauce
1/2 cup grated Parmesan, Asiago, Romano cheese

Cook pasta according to package directions for al dente. DO NOT DRAIN. Add spinach leaves and return pot to boil. Immediately pour into colander and drain well. DO NOT COOK SPINACH; IT WILL TASTE BAD!! Add sauce to same pot and heat until just beginning to bubble. DO NOT BOIL. Add pasta and spinach; toss to coat well. Add grated cheeses and mix well. Enjoy.

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Gemelli with Shrimp and Prosciutto

2 cups uncooked gemelli pasta
4 ounces prosciutto, diced
2 pounds cooked shrimp
1 red onion, sliced
1 green pepper, sliced
1 clove garlic, minced
8 ounces cremini mushrooms, sliced
2 tablespoons extra virgin olive oil
1/4 cup sauterne, or as needed
1 small bunch green onions, cut in 1-inch pieces
1/2 teaspoon Accent
Feta Cheese Crumbles

Cook pasta according to package directions for al dente. Drain and set aside.

Put 1 tablespoon olive oil and prosciutto in large skillet over high heat. Add green peppers and onions. Stir-fry about 2 minutes. Add 1 tablespoon olive oil, garlic, and mushrooms. Add sauterne, 1 tablespoon at a time, as pan liquid evaporates. Continue stir-frying for about 5 minutes. Add shrimp, Accent, green onions, gemelli, and more sauterne, if needed. Cook only until shrimp are heated through.

Serve with feta cheese crumbles. Makes 4 servings.

NOTE: The prosciutto, feta cheese, and sauterne add a salty taste to this dish so no salt is added. Do not adjust seasonings until you have tasted with cheese crumbles.

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Pasta with Prosciutto and Goat Cheese

1 cup fusilli or gemelli pasta, uncooked
1 tablespoon olive oil
1 medium red onion, peeled sliced vertically
2 ounces prosciutto, diced
1 tablespoon finely chopped basil
1/4 cup slivered sun-dried tomatoes
1/4 cup slivered sun-dried red peppers
1 1/2 cups chicken stock or broth
4 ounces goat cheese, broken into small pieces
1/4 teaspoon Accent
Salt and pepper to taste

Prepare pasta according to package directions. Drain and keep warm.

In a large sauté pan, heat olive oil and sauté onion for 2 minutes. Add prosciutto, basil, sun-dried tomatoes and sun-dried red peppers. Toss together, add chicken stock and cook 5-7 minutes longer. Add the cooked pasta, goat cheese, and Accent. Stir. Warm over low heat for another minute. Season with salt and pepper. Serve while piping hot.

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Tomato Dumplings
Source Donna Nicholson Harper, Huntsville, Alabama

6-8 fresh garden tomatoes
salt & pepper to taste
2 cups flour
3/4 cups water (or milk can be used)
1 tablespoon of cooking oil, butter or margarine

Peel tomatoes. Cut in smaller pieces & place in pot, salt & pepper to taste. Cover tomatoes in water & bring to a boil. Cover & turn down while making dumplings

Dumplings: combine flour & water (or milk) & one tablespoon oil until it is sticky/stiff. Turn tomatoes back up slightly, drop by teaspoon into the tomatoes (mom's version - I don't like to touch the dough lol - press it out in my and break off sections and drop into the tomatoes) - you can also use the frozen dumplings from the grocery store. cover & turn to low heat for around 30 minutes or so. turn off heat & let sit for around 5-10 minutes. Serve

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Fettucine With Gorgonzola Sauce

1/4 pound Gorgonzola, at room temperature
1/3 Cup milk
3 tablespoons butter
1/2 cup heavy whipping cream
1 1/4 pound fettucine, or other pasta
1/3 cup freshly grated parmigiano or romano cheese
More grated cheese at the table

In a large saucepan put gorgonzola, milk, butter, and a pinch of salt. Turn heat to low and stir with a wooden spoon, mashing the cheese with the back of the spoon and as it begins to dissolve, incorporating it with the milk and butter. Cook for a minute or two until the sauce has a dense creamy consistency. Take off heat until the pasta is nearly ready.

Shortly before the pasta is cooked, add the cream to the sauce and stir over medium heat until it is partly reduced. Add the cooked, drained pasta and toss. Add the 1/3 cup Parmesan and toss thoroughly to melt it. Serve immediately.

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Sausage And Sundried Tomatoes With Pasta

1/4 pound Italian sausage links
1/2 teaspoon minced garlic
1 ounce sundried tomato halves
1 cup sliced fresh mushrooms, preferably shitakes
2 tablespoons white wine
1/2 teaspoon MSG
1 cup 2% milk
1/4 cup parmesan cheese
1 cup ziti pasta
Salt and Pepper to taste

Soak tomatoes in warm water for 10 minutes. Remove and press out excess water with paper towel. Cut into shreds. Set aside.

Cook pasta according to package directions. Set aside.

Cut sausage into 1-inch pieces. Saute in skillet until lightly browned. Add garlic, tomato halves, and mushrooms. Stir-fry 1 minute. Add wine, MSG and milk. Cook, over medium heat, until almost to boiling point. DO NOT BOIL. Add cheese. Stir until well mixed. Add pasta and mix well. Serve immediately.

1 serving

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Farfalle with Prosciutto and Gorgonzola

1 cup farfalle
1 tablespoon olive oil
2 green onions, minced
1 (1/4-inch thick) slice of prosciutto, cut into 3-by-1/4-inch matchsticks
1/2 cup drained, oil-packed sun-dried tomatoes, cut into thin strips
Crushed red pepper
Salt and freshly ground black pepper
3/4 cup chicken stock or broth
4 ounces Italian Gorgonzola cheese
1/4 teaspoon Accent
2 tablespoons finely chopped flat-leaf parsley

Prepare pasta according to package directions. Drain and keep warm.

In a large pot of boiling salted water, cook the farfalle until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, cover partially and keep warm.

Meanwhile, heat the oil in a large skillet. Add green onions and garlic and cook over moderately high heat for 1 minute. Stir in the prosciutto and sun-dried tomatoes. Season with crushed red pepper, salt and black pepper and cook for 5 minutes. Add 1/4 cup of the chicken stock and stir up any browned bits clinging to the bottom of the pan. Pour the sauce over the pasta and toss well.

Add the remaining 1/2 cup chicken stock and the Gorgonzola to the skillet and stir over moderate heat until creamy. Strain the sauce over the pasta, add the parsley and toss, adding some of the reserved cooking liquid if the pasta seems dry. Serve at once.

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Linguine With Shrimp And Pancetta

1 pound linguine
1/4 cup olive oil
6 ounces pancetta, chopped
3 shallots, peeled thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 1/2 pounds large shrimp, peeled, deveined
1/4 cup chopped fresh parsley leaves
3/4 cup parmesan cheese, shredded
garnish with extra chopped parsley

In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.

Meanwhile, in a large skillet heat the olive oil over medium-high heat.

Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.

In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.

Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.

Add the parsley and stir to combine.

In a large bowl, combine pasta with shrimp mixture. Toss well to combine.

Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.

Garnish with parsley and serve immediately.

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