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.

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.

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

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.

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.

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 !

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

Creamy Macaroni and Cheese

ITALIAN PASTA RECIPE : CREAMY MACARONI AND CHEESE

Try this Italian Pasta recipe...the classic macaroni and cheese...as always..great taste !

ITALIAN PASTA RECIPES INGREDIENTS

• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

ITALIAN PASTA RECIPES INSTRUCTIONS
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. And the great Italian pasta is ready to serve...mama mia...nice ! Enjoy it !

Italian Pasta with Zucchini and Mozzarella

Italian Pasta with Zucchini and Mozzarella

Italian Pasta Recipe INGREDIENTS

• 1 cup olive oil
• 2 medium zucchini, sliced thinly
• flour spread on a plate for dredging
• salt & pepper to taste
• 1 pound of penne pasta
• 4 cups Marinara Sauce
• 1/2 pound fresh mozzarella
• 1/4 cup pecorino-romano cheese

Italian Pasta Recipe INSTRUCTIONS
1.Heat olive oil in medium saute pan over medium heat. Dredge zucchini in flour, shaking off any excess and fry in batches. Using a slotted spoon transfer them to paper towels, and season with salt & pepper.
2.Meanwhile, preheat oven to 400°F and bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente, the pasta should be slightly undercooked.
3. Strain pasta and transfer to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, zucchini, 1/4 pound of mozzarella and 1/8 cup pecorino-romano, and toss until well combined.
4. Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 8-10 minutes...and the Italian Pasta recipe of zucchini is ready to serve..enjoy it ! !
Italian pasta-with-grape-tomatoes

Pasta Piselli

Pasta Piselli...another great Italian pasta recipe....mama mia !

Italian Pasta Recipe INGREDIENTS

• 1 package of frozen fresh peas
• 1/4 cup olive oil
• 1/2 large onion chopped.
• 1/4 cup of marinara sauce
• 1 pound of datali pasta or small shells

Italian Pasta Recipe INSTRUCTIONS
1.Bring a small pot of water to a boil, drop frozen peas in water and cook until just under done.
2.At the same time, heat olive oil in Large Saute Pan over Medium heat. Add onion and cook until translucent.
3.Add the marinara sauce and the peas with 1/4 cup of the water that you cooked the peas in. Season with salt & pepper to taste and cook for 15 minutes.
4.While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.
5.Cook uncovered over high heat until al dente.
6.Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top. The Italian pasta recipe is ready to serve....hmm...delicious ! Enjoy !

minestrone-soup-with-pasta-beans

Penne con Fagiolini

Italian Pasta Recipe -Penne con Fagiolini ...another amazing Italian pasta recipe...try it...mama mia !

Italian Pasta Recipe INGREDIENTS

• 1-1/2 pounds string beans.
• 1/2 cup olive oil
• 3 cloves of garlic
• salt and pepper to taste
• 1 pound of penne pasta

Italian Pasta Recipe INSTRUCTIONS
1.Clean string beans by breaking off ends.
2.Bring one pot of water to a boil and place string beans and 1 tablespoon of salt in water and cook until tender. Bring a second pot of water to a boil add 2 tablespoons of salt and the penne, cook until just al dente.
3.While string beans and pasta are cooking, peal garlic cloves and crack them by pressing down on them with the side of a chef's knife.
4.Heat oil in large frying pan over medium heat.
5.Add garlic and cook until lightly browned.
6.Drain the string beans, reserving 1/4 cup of the water they were cooked in.
7.Add string beans, pasta, salt & pepper and the water to oil and garlic in pan.
8.Stir together for about 1 minute and the Italian pasta recipe is ready to serve.

turkey-and-spinach-lasagna

Linguini White Clam Sauce

Linguini White Clam Sauce...an amazing Italian pasta recipe...try it ! Mama mia !

INGREDIENTS

• 3/4 cup of olive oil
• 4 cloves of Garlic chopped
• 1 and 1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
• 1 pound of linguini
• 2 Tablespoons chopped parsley

INSTRUCTIONS
1.Heat olive oil in large saute pan over medium heat.
2.Add garlic, cook until lightly browned.
3.Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes.
4.While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.
5.Cook uncovered over high heat until Al dente.
6.Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
7.Dish out pasta spooning remaining sauce over top. Garnish with chopped parsley.
The Italian pasta recipe of linguini white clam sauce is ready to serve...enjoy it !

penne-con-fagiolini.

Trenette Al Pesto

Trenette Al Pesto..a nice Italian pasta recipe to try !

INGREDIENTS

• 2 cups tightly packed fresh basil leaves
• 1/4 cup plus 4 tablespoons olive oil
• 1/4 cup of pine nuts
• pinch of salt
• 2 cloves of garlic chopped fine
• 1/2 pound of trenette
• 1/4 cup freshly grated parmigiano-reggiano cheese

INSTRUCTIONS
1.Wash the basil in cold water and gently pat it dry with paper towels.
2.Put 1/4 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.
3.In a large saute pan add 4 tablespoons of olive oil and 4 tablespoons of pesto, turn heat on low and heat through.
4.Bring a large pot of water to a boil. Add 1 tablespoon of salt and the trenette. Cook until al dente.
5.Reserve 2 tablespoons of water from the pot then drain pasta and add to saute pan with pesto, and turn the heat up to high.
6.Add the 2 tablespoons of the water the pasta was cooked in, and the parmigiano cheese and stir vigorously coating the pasta completely with the sauce.
7.Transfer the pasts to individual serving plates and theItalian pasta recipe is ready to serve immediately. Enjoy the meal !

linguini-white-clam-sauce.

Gnocchi di Ricotta

Gnocchi di Ricotta...a great Italian pasta recipe to try....nice one !

INGREDIENTS

• 3 1/4 cups of flour
• 2 eggs
• 1.5 pound of ricotta cheese, well drained
• 1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling
• pinch of salt & pepper
• 1 teaspoon of olive oil
• 4 cups Marinara Sauce

INSTRUCTIONS
1.Place 3 cups of the flour in a large bowl. Lightly beat the egs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together with your hands to form a dough.
2.Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.
3.Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.
4.Preheat oven to 350 degrees.
5.Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.
6.Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.
7.Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.
8.Toss gnocchi in sauce until coated, then transfer to a caserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and the Italian pasta recipe is ready to serve....nice ! Enjoy it !
bucatini-allamatriciana.

Linguini Puttanesca

Linguini Puttanesca...a great Italian Pasta recipe...try this one !

INGREDIENTS

• 2 tablespoons of olive oil
• 1 clove of garlic, chopped
• 6 anchovy fillets, chopped
• 1 35 oz can imported italian plum tomatoes, crushed with their juices
• 1 tablespoon capers
• 12 gaetta olives, pitted
• 1/2 teaspoon of oregano
• freshly ground black pepper to taste
• 1 pound Linguini pasta

INSTRUCTIONS
1.Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned.
2.Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer.
3.Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes.
4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente.
5. Drain pasta, toss with sauce and the Italian pasta recipe is ready to serve....enjoy..! Great one !
gnocchi-di-ricotta.

Italian Pasta Recipe-Baked Ziti

Italian Pasta Recipe -Baked Ziti
A nice Italian pasta recipe to try !

Italian Pasta Recipe INGREDIENTS

• 1 pound of ziti pasta
• 4 cups Marinara Sauce
• 8 ounces fresh mozzarella, chopped or shredded
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound ricotta cheese (optional)

Italian Pasta Recipe INSTRUCTIONS
1. Bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente then strain, the pasta should be slightly undercooked.
2. Preheat oven to 375°F. Transfer pasta to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, 4 ounces of mozzarella, and 1/4 cup Parmigiano-Reggiano cheese (if using the optional ricotta cheese add it all at this point also), and toss until well combined.
3. Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 15-20 minutes.

Italian Pasta-Spaghetti Alla Gricia

Italian Pasta-Spaghetti Alla Gricia
A nice Italian Pasta Recipe to try !
INGREDIENTS

• 1/4 cup extra virgin olive oil
• 4 ounces guanciale, cut into1/4 inch slices, then chopped coarsely
• 1/4 teaspoon red pepper flakes
• 1 pound spaghetti
• 1 cup freshly grated Pecorino Romano cheese

INSTRUCTIONS
1. Heat the olive oil in a large sautè pan over medium heat. Add the guanciale and the hot pepper and sautè until guanciale is crisp. Remove from the heat.
2.Bring a large pot of liberally salted water to a boil. Add the spaghetti and cook uncovered over high heat until al dente.
3.Place the pan with the guanciale back over medium heat. Drain the pasta and add it to the pan with ½ cup of the Pecorino Romano. Stir the pasta vigorously until guanciale and cheese are well distributed.
4.The Italian pasta recipe is ready to serve immediately with remaining Pecorino Romano on the side...nice ! Enjoy the spaghetti !

CORKSCREW PASTA WITH VEGETABLES IN ITALIAN VINAIGRETTE

CORKSCREW PASTA WITH VEGETABLES IN ITALIAN VINAIGRETTE ...an amazing Italian pasta recipes to try...nice one !

INGREDIENTS

• 1 lb. fusilli (corkscrew)
• 3/4 c. olive oil
• 6 green onions, thinly sliced
• 1 red sweet pepper, finely chopped
• 2 carrots, peeled & coarsely shredded
• 3 yellow crookneck squash, coarsely chopped
• 1 lb. fresh broccoli florets, blanched until just tender, then quickly cooled in ice water & drained
• 3 tbsp. minced fresh chives
• 1 c. firmly packed chopped fresh basil
• 1 c. freshly grated Parmesan cheese
• 1 tbsp. Dijon style mustard
• 1/4 c. balsamic vinegar
• 2-3 cloves garlic, minced
• 1 tsp. granulated sugar
• Salt
• Freshly ground black pepper
• Crushed dried red pepper flakes
• 1 red sweet pepper, cut into thin julienne (garnish)
• Whole fresh basil leaves (garnish)
• Capers (garnish)

INSTRUCTIONS
For a festive party dish in traditional Italian colors, use equal portions of spinach, egg and tomato pastas. The tangy dressing goes perfectly with grilled or barbecued meats.

1. Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with 1/4 cup olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
2. Add green onions, chopped red pepper, carrots, squash, most of the broccoli florets (reserve a few for garnishing), chives, chopped basil and 3/4 cup cheese. Mix thoroughly with hands.
3. Whisk together mustard, vinegar, garlic, sugar and salt, pepper and red pepper flakes to taste. Continue to whisk while slowly dribbling in the remaining 1/2 cup olive oil. Pour over pasta and mix thoroughly.
4. Allow pasta to sit at room temperature for at least 2 hours or chill as long as overnight, then return to room temperature before serving. Garnish with pepper strips, reserved broccoli florets, basil leaves, the remaining 1/4 cup Parmesan and capers. Serves 10-12 as
salad or side dish. The Italian pasta recipe is ready to serve....hmmm...mama mia....delicious ! Enjoy it !

fettuccine-alfredo.

ITALIAN PASTA WITH CHICKEN

ITALIAN PASTA WITH CHICKEN a great Italian pasta recipe to try. Nice one !

INGREDIENTS

• 8-10 oz. spaghetti (1/2 1 1lb box)
• 1 1/2 cups grated Parmesan cheese
• 3-4 chicken breast, 1/2" cubes
• 2-3 large tomatoes, chopped
• 1 cup Italian salad dressing, or to taste

INSTRUCTIONS
Cook chicken cubes in large skillet with a dash or two of olive oil. Cook pasta according to package directions and drain.Toss everything together in a large bowl and the Italian pasta recipe is ready to serve....great taste ! Enjoy it !

turkey-and-spinach-lasagna

Spaghetti Bolognese

Try this classic Italian pasta recipe.... as always a great taste !

INGREDIENTS

• 1 tablespoon olive oil
• 4 ounces bacon or pancetta, diced
• 1 1/2 cups chopped yellow onions
• 3/4 cup diced carrots
• 3/4 cup diced celery
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pound ground beef or ground veal
• 1/2 pound pork sausage, removed from the casings, or ground pork
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 (14 1/2-ounce) cans crushed tomatoes and their juice
• 1 (14 1/2-ounce) can tomato sauce
• 1 cup beef or chicken stock or broth
• 2 teaspoons sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 3 tablespoons chopped fresh parsley leaves
• 1 pound spaghetti
• 1 cup freshly grated Parmesan

INSTRUCTIONS
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes.
Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm
until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and the Italian pasta recipe of spaghetti bolognese is ready to serve with the cheese passed tableside. ...great feasts ! Enjoy !

portobello-mushroom-lasagna.