PASTA RECIPE TUTORIAL

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Thursday, October 11, 2012

Italian Pasta Bucatini all'Amatriciana

Italian Pasta Bucatini all'Amatriciana
...an amazing Italian pasta recipe to try...a nice one !

INGREDIENTS
  • 2 tblsp of olive oil
  • 1/4 of a pound pancetta, chopped
  • 1 small yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 1 28 oz can of imported Italian tomatoes
  • salt & pepper to taste
  • 1 pound of bucatini pasta
  • 1 cup freshly grated Pecorino Romano cheese
ITALIAN PASTA INSTRUCTIONS
1.First of all heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute until golden about 1 minute longer.
2.And then crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
3.Next while the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.
4.Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and the Italian pasta recipe is ready to serve immediately, with the remaining Pecorino Romano on the side.Enjoy it !
trenette-al-pesto.

Saturday, August 11, 2012

Baked Macaroni and Cheese

ITALIAN PASTA RECIPE : BAKED MACARONI DAN CHEESE
Another great Italian pasta recipe to try ...baked macaroni and cheese..!

ITALIAN PASTA RECIPE INGREDIENTS
  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • Topping:
  • 3 tablespoons butter
  • 1 cup panko bread crumbs
ITALIAN PASTA RECIPES INSTRUCTIONS
First of all Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to all. And then while the pasta is cooking, in a separate pot, melt the butter. Next is to whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay
leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese...and the Italian pasta is ready for feasts....amazing ! Enjoy it !
Italian Pasta Recipe : creamy-macaroni-and-cheese.

Saturday, June 16, 2012

Italian Pasta Tagliatelle alla Bolognese

Italian Pasta Tagliatelle alla Bolognese

Italian Pasta Recipe INGREDIENTS
  • 3 tablespoons olive oil
  • 1 pound ground chuck
  • 1 pound ground pork
  • 1 pound ground veal
  • 1/4 pound pancetta, chopped coarsely
  • 1 small onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 6 tablespoons good quality tomato paste
  • 6 cups meat broth, hot
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 1 pound fresh tagliatelle pasta
Italian Pasta Recipe INSTRUCTIONS
1.First of all In a large deap saute pan, heat the olive oil over medium-high heat. Add beef, pork, veal and pancetta and cook until all the meat is lightly browned. Drain excess fat and add onion, carrots and celery. Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened.
2.And then Stir in the tomato paste, turn the heat to high and add one cup of the hot meat broth. Cook, stirring occasionally to scrape up any residues sticking to the bottom of the pan, until all the broth has evaporated. Repeat this process twice more adding one cup of broth at a time. After the third cup of broth evaporates, add the remaining 3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick approximately 2 hours.
3.Next Add the cream and simmer for 5 minutes. Season with salt and pepper to taste. Bring a pot of generously salted water to a boil, add the tagliatelle and cook until al dente. Strain pasta, toss with the bolognese sauce in a large bowl and serve...enjoy it !
italian-pasta-with-zucchini

Tuesday, December 6, 2011

Tortellini Salad with Fresh Herb and Tomato Vinaigrette











Tortellini Salad with Fresh Herb and Tomato Vinaigrette
Try this amazing Italian pasta recipe...a great one !

ITALIAN PASTA RECIPE INGREDIENTS
  • 2 pounds packaged tortellini
  • 2 tablespoons extra-virgin olive oil, plus 1 1/4 cups
  • 4 cups freshly diced tomato
  • 4 tablespoons chopped tarragon leaves
  • 4 tablespoons chiffonade basil leaves
  • 2 tablespoons minced parsley leaves
  • 2 minced shallots
  • 6 tablespoons lemon juice
  • 1 1/2 pounds fresh mozzarella, sliced 1/4-inch thick into approximately 30 slices
  • 4 cups fresh arugula
  • Gray salt
  • Freshly ground black pepper
ITALIAN PASTA RECIPE INSTRUCTIONS
Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and
allow to cool to room temperature.Meanwhile, in a nonreactive mixing bowl, combine the diced
tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 cups olive oil. Mix to combine and season with gray salt and pepper to combine. When the tortellini have cooled to room temperature toss with the vinaigrette.

To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella. Spoon the tortellini salad in the center and scatter the arugula leaves over the top...and the Italian pasta tortellini is ready to serve....great for feasts..enjoy with friends ! Bon apetit !
Italian-pasta recipes: turkey-and-spinach-lasagna.

Sunday, October 23, 2011

Baked Penne with Roasted Vegetables














Baked Penne with Roasted Vegetables

Another nice Italian pasta recipe to try....baked penne with roasted vegetables..great !

ITALIAN PASTA RECIPES INGREDIENTS

  • 2 red peppers, cored and cut into 1-inch wide strips
  • 2 zucchini, quartered lengthwise and cut into 1-inch cubes
  • 2 summer squash, quartered lengthwise and cut into 1-inch cubes
  • 4 cremini mushrooms, halved
  • 1 yellow onion, peeled and sliced into 1-inch strips
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon dried Italian herb mix or herbs de Provence
  • 1 pound penne pasta
  • 3 cups marinara sauce (store bought or homemade)
  • 1 cup grated fontina cheese
  • 1/2 cup grated smoked mozzarella
  • 1 1/2 cups frozen peas, thawed
  • 1/4 cup grated Parmesan, plus 1/3 cup for topping
  • 2 tablespoons butter, cut into small pieces

ITALIAN PASTA RECIPES INSRUCTIONS
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. The great Italian pasta Penne is ready to serve....nice one ! Bon apetit !
Italian-pasta recipes: lasagna-rolls.

Monday, September 19, 2011

Lasagna Rolls













ITALIAN PASTA RECIPES : LASAGNA ROLLS

Try this Italian pasta of Lasagna Rolls recipe....great one !

ITALIAN PASTA RECIPES INGREDIENTS
  • 12 whole-wheat lasagna noodles
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
  • 3 cups chopped spinach
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons finely chopped Kalamata olives
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 25-ounce jar marinara sauce, preferably lower-sodium, divided
  • 1/2 cup shredded part-skim mozzarella cheese

ITALIAN PASTA RECIPES INSTRUCTIONS
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
Meanwhile, heat oil in a large nonstick skillet over medium heat.
Add garlic and cook, stirring, until fragrant, about 20 seconds.
Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the
rolls.

Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot...hmmm...nice tasting Italian pasta of lasagne rolls. Enjoy it !

Monday, August 15, 2011

Italian Baked Chicken and Pastina












ITALIAN PASTA RECIPES : BAKED CHICKEN AND PASTINA
An amazing Italian pasta recipe to try....baked chicken pastina !

ITALIAN PASTA RECIPE INGREDIENTS
  • 1 cup pastina pasta (or any small pasta)
  • 2 tablespoons olive oil
  • 1/2 cup cubed chicken breast (1-inch cubes)
  • 1/2 cup diced onion (about 1/2 a small onion)
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 cup shredded mozzarella
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon butter, plus more for buttering the baking dish
ITALIAN PASTA RECIPES INSTRUCTIONS
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes...and the Italian pasta is ready to serve...delicious...!
italian-pasta-tagliatelle-alla
 

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