1/8-1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic, peeled and minced
1 large can (approx 35oz) whole peeled Italian tomatoes
1 dozen oil-cured black olives, pitted and chopped
3 anchovies, finely mashed (optional)
2 tabelspoons red wine vinegar
a pinch red hot pepper flakes
2 tablespoons each fresh basil and oregano
1/4 cup chopped fresh parsley (save a little for sprinkling)
1 bay leaf
Romano or Parmesan cheese (for sprinkling)
1 lb pasta, cooked according to package directions
salt and pepper, to taste
Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it’s cooked, too, if you want to avoid having to mince them – just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.
When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.
Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.
Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.
In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).
Note: Always use a good quality wine vinegar, and don’t substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.
Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.
a block of mozerella cheese, 1 egg, 1 tub cottage cheese, some parmesean cheese, one jar of spaghetti sauce, one box of jumbo shells
cook the jumbo shells according to directions, mix all ingredients except the sauce in a bowl, pour a small layer of sauce on a baking dish, set oven to 375, stuff the mixed ingredients in the shells, lay them down in the dish, cover with the rest of the sauce, cover dish with aluminium foil, cook for 45-50 minutes, let cool for 15 min
6 large mild italian sausages
1 medium green pepper
1 medium red pepper
1 medium red onion
1/2 lb uncooked penne
olive oil
pepper to taste
while you’re heating water (in a large pot) to boil your pasta, fry up the italian sausages.Quarter and thiny slice the peppers and onion. When the sausages are fully cooked slice them in half lengthwise and cube. Put back in pan with all veggies on low heat. When your pasta is tender drain and put back in pot. Drizzle olive oil on pasta and stir to keep pasta from getting sticky.Add pepper to taste. Your sausage/veggie mixture should be ready now! Add the whole works to your pasta and blend. Alternatively you could spoon the sausage/veggies over the pasta for a different presentation. Serve with fresh buns. Everyone I have ever served this to loves it. It is flavourful without overpowering spices and so easy. Bon Appetit!
ps
You could also halve the recipe for a dinner for 2.
1 Lg. Bag Medium Egg Noodles 2 sm. cans of tomatoe sauce, 2 tblspns. sugar, 1-2 lbs ground beef, 1 average sized container of sour cream, 1 average sized container cream cheese….. 1 large pkg. Sharp Cheddar cheese. Heat in oven at 350, for 45 minutes to 1 hour, and broil for a couple minutes to get Top Golden Brown, (ONLY). Brown your meat in a teflon skillet until done, drain fat, into an empty can.. Add your tomatoe sauces, and sugar to meat…. Set aside…. Take a plate and shread a good plate full of the Cheddar cheese…… Set aside…. Get out your strainer and a good boiling pot to boil the Egg Noodles, add a touch of oil to the boiling water, to keep Noodles from sticking….. In a seperate bowl, with a mixer mix the whole pkg. of cream cheese with the whole container of sour cream…… Set aside…. (You might want to leave cream cheese out a couple hours before, to soften it)… Get out a cake pan….And begin layering ….. Starting with the meat sauce, just a little because your going to layer everything twice.. Add some of the cream cheese and sour cream dab here & there on top of the meat sauce, then Egg Noodles, then Cheddar Cheese… Repeat, until Cheddar Cheese is on the top… Put in the oven for 45 minutes to 1 hour….. Just keep checking it,,, then I’d turn it on broil for a couple minutes ( only) but check it so it doesn’t burn…. And this has been said taste better than some lasagne’s people have had….I’ve been told that anyway, by friends…… Have fun & Happy Eating to you & Your’s!!! Smile!!!
May 16th, 2008 at 4:56 pm
PASTA PUTTANESCA
1/8-1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic, peeled and minced
1 large can (approx 35oz) whole peeled Italian tomatoes
1 dozen oil-cured black olives, pitted and chopped
3 anchovies, finely mashed (optional)
2 tabelspoons red wine vinegar
a pinch red hot pepper flakes
2 tablespoons each fresh basil and oregano
1/4 cup chopped fresh parsley (save a little for sprinkling)
1 bay leaf
Romano or Parmesan cheese (for sprinkling)
1 lb pasta, cooked according to package directions
salt and pepper, to taste
Note: If you don’t have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.
In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.
Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it’s cooked, too, if you want to avoid having to mince them – just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.
When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.
Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.
Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.
In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).
Note: Always use a good quality wine vinegar, and don’t substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.
Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.
May 18th, 2008 at 7:43 am
a block of mozerella cheese, 1 egg, 1 tub cottage cheese, some parmesean cheese, one jar of spaghetti sauce, one box of jumbo shells
cook the jumbo shells according to directions, mix all ingredients except the sauce in a bowl, pour a small layer of sauce on a baking dish, set oven to 375, stuff the mixed ingredients in the shells, lay them down in the dish, cover with the rest of the sauce, cover dish with aluminium foil, cook for 45-50 minutes, let cool for 15 min
May 18th, 2008 at 11:24 am
HERE YA GO HUN. ENJOY THEM ALL THEY LOOK WONDERFUL, MIGHT TRY A FEW MYSELF !
May 21st, 2008 at 4:51 am
Pick up phone
Call favorite Italian restaurant
Make reservation
Show up
Eat
Pay and tip
Repeat as needed
May 23rd, 2008 at 4:55 pm
6 large mild italian sausages
1 medium green pepper
1 medium red pepper
1 medium red onion
1/2 lb uncooked penne
olive oil
pepper to taste
while you’re heating water (in a large pot) to boil your pasta, fry up the italian sausages.Quarter and thiny slice the peppers and onion. When the sausages are fully cooked slice them in half lengthwise and cube. Put back in pan with all veggies on low heat. When your pasta is tender drain and put back in pot. Drizzle olive oil on pasta and stir to keep pasta from getting sticky.Add pepper to taste. Your sausage/veggie mixture should be ready now! Add the whole works to your pasta and blend. Alternatively you could spoon the sausage/veggies over the pasta for a different presentation. Serve with fresh buns. Everyone I have ever served this to loves it. It is flavourful without overpowering spices and so easy. Bon Appetit!
ps
You could also halve the recipe for a dinner for 2.
May 26th, 2008 at 12:29 am
Pasta Primavera
Ingredients
1/3 cupChopped onion
3 tbspButter
3 tbspFlour
1 cupWater
2Medium carrots, pared and sliced
1 tbspChicken Bouillon
3/4 tspBasil leaves
1 cupBroccoli flowerets
1 cupSliced fresh mushrooms
1 cupSliced summer squash
1 cupHalf-and-half
1/4 tspPepper
1/2 packageFettucini cooked and drained
Grated Parmesan cheese, optional
Preparation
In large saucepan, cook onion in butter until tender; stir in flour until smooth, Add water, carrots, bouillon and basil; bring to a boil. Reduce heat; cover and simmer 5 minutes. Add broccoli, mushrooms and squash; cook 5 minutes. Add half-and-half and pepper; cook and stir until slightly thickened. Serve over hot fettuccini. Garnish with cheese if desired. Refrigerate leftovers.
May 29th, 2008 at 2:22 am
1 Lg. Bag Medium Egg Noodles 2 sm. cans of tomatoe sauce, 2 tblspns. sugar, 1-2 lbs ground beef, 1 average sized container of sour cream, 1 average sized container cream cheese….. 1 large pkg. Sharp Cheddar cheese. Heat in oven at 350, for 45 minutes to 1 hour, and broil for a couple minutes to get Top Golden Brown, (ONLY). Brown your meat in a teflon skillet until done, drain fat, into an empty can.. Add your tomatoe sauces, and sugar to meat…. Set aside…. Take a plate and shread a good plate full of the Cheddar cheese…… Set aside…. Get out your strainer and a good boiling pot to boil the Egg Noodles, add a touch of oil to the boiling water, to keep Noodles from sticking….. In a seperate bowl, with a mixer mix the whole pkg. of cream cheese with the whole container of sour cream…… Set aside…. (You might want to leave cream cheese out a couple hours before, to soften it)… Get out a cake pan….And begin layering ….. Starting with the meat sauce, just a little because your going to layer everything twice.. Add some of the cream cheese and sour cream dab here & there on top of the meat sauce, then Egg Noodles, then Cheddar Cheese… Repeat, until Cheddar Cheese is on the top… Put in the oven for 45 minutes to 1 hour….. Just keep checking it,,, then I’d turn it on broil for a couple minutes ( only) but check it so it doesn’t burn…. And this has been said taste better than some lasagne’s people have had….I’ve been told that anyway, by friends…… Have fun & Happy Eating to you & Your’s!!! Smile!!!
May 30th, 2008 at 7:44 am
i likie the first answer