Ingredients:
2 tablespoons olive oil
1 pound shrimp, large, peeled and deveined
2 teaspoons garlic, minced3
tablespoons basil, fresh, chopped
3 tablespoons butter
1/2 pound linguine
grated Asiago cheese
COOK pasta according to package directions.
HEAT the oil in a skillet. Add the shrimp and cook until just pink. Add the garlic and basil. Add the butter. Toss in the cooked pasta. Garnish with the cheese.
Penne in Cream Sauce with Sausage
Ingredients:
butter,
diced tomatoes,
dry white wine,
garlic,
Italian sausage,
olive oil,
onion,
parmesan cheese,
parsley,
penne pasta,
whipping cream
4 to 6 servings
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 onion, sliced
3 garlic cloves, minced
1 pound sweet Italian sausage
2/3 cup dry white wine
14 1/2 ounce can diced peeled tomatoes
1 cup whipping cream
6 tablespoons fresh chopped parsley
1 pound penne pasta
1 cup Parmesan cheese
MELT butter and oil in a heavy large skillet over medium high heat. Add onion and garlic and saute until golden and tender, about 7 minutes.
REMOVE sausage from casings, crumble and add to skillet and saute until golden brown and cooked, breaking up with the back of a spoon, about 7 minutes. Drain excess drippings. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juice and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste.
COOK pasta until tender but still firm to bite. Drain pasta and pour into a warm large bowl. Pour sauce over pasta, add 3/4 cup of cheese and toss to coat. Sprinkle with remaining parsley and cheese and serve immediately.
Italian Bolognese for Spaghetti
Ingredients:
basil,
minced steak,
onion,
oregano,
parmesan cheese,
spaghetti,
tomato paste,
tomatoes
Ingredients:
2 tablespoon oil
1 large onion, finely chopped
1 pound minced steak
1/4 cup tomato paste
13 ounce can tomatoes in juice
1 teaspoon basil
1 teaspoon oregano
4 cups water
salt & black pepper
1/2 pound spaghetti, cooked
grated Parmesan cheese
HEAT oil in large frying pan. Add onion and cook until golden, stirring constantly. Stir in meat and quickly cook until browned on all sides. Add tomato paste. Push tomatoes and juice through sieve. Add to pan. Stir in basil, oregano and water. Bring to the boil, reduce heat and cook uncovered for 45 minutes to an hour or until sauce has a thick consistency. Season with salt and pepper to taste. Serve over hot spaghetti garnished with parmesan cheese. Bring large pan of water to boil. Put in spaghetti and cook until tender, usually from 8 to 12 minutes.
2 tablespoon oil
1 large onion, finely chopped
1 pound minced steak
1/4 cup tomato paste
13 ounce can tomatoes in juice
1 teaspoon basil
1 teaspoon oregano
4 cups water
salt & black pepper
1/2 pound spaghetti, cooked
grated Parmesan cheese
HEAT oil in large frying pan. Add onion and cook until golden, stirring constantly. Stir in meat and quickly cook until browned on all sides. Add tomato paste. Push tomatoes and juice through sieve. Add to pan. Stir in basil, oregano and water. Bring to the boil, reduce heat and cook uncovered for 45 minutes to an hour or until sauce has a thick consistency. Season with salt and pepper to taste. Serve over hot spaghetti garnished with parmesan cheese. Bring large pan of water to boil. Put in spaghetti and cook until tender, usually from 8 to 12 minutes.
Radicchio, Prosciutto and Penne
Ingredients:
onion,
parmigiano reggiano,
penne rigata,
prosciutto,
radicchio
4 servings
Ingredients:
1 small head of radicchio, washed and cut fine
2 ounces of prosciutto crudo, cut in thin strips
4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 tablespoons freshly grated Parmigiano Reggiano
salt and freshly ground black pepper
1 pound penne rigata
Remove the outer leaves of radicchio, separate the rest of the leaves, wash, drain and cut into small pieces. Heat the olive oil in a large heavy saucepan and saute onions till transparent. Add the prosciutto cut into thin strips and cook for a few minutes, till onions turn golden. Add the radicchio and a pinch or two of salt and cook, covered, about five minutes, till cooked through and soft. Cook the pasta, drain and add to the pan with the radicchio mixture for a minute or two. Remove from heat. Add the cheese and freshly ground pepper. Toss well and serve on preheated plates, or into a warm serving bowl. If too dry, add a tablespoon or two of the pasta cooking liquid till desired consistency is reached.
Ingredients:
1 small head of radicchio, washed and cut fine
2 ounces of prosciutto crudo, cut in thin strips
4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 tablespoons freshly grated Parmigiano Reggiano
salt and freshly ground black pepper
1 pound penne rigata
Remove the outer leaves of radicchio, separate the rest of the leaves, wash, drain and cut into small pieces. Heat the olive oil in a large heavy saucepan and saute onions till transparent. Add the prosciutto cut into thin strips and cook for a few minutes, till onions turn golden. Add the radicchio and a pinch or two of salt and cook, covered, about five minutes, till cooked through and soft. Cook the pasta, drain and add to the pan with the radicchio mixture for a minute or two. Remove from heat. Add the cheese and freshly ground pepper. Toss well and serve on preheated plates, or into a warm serving bowl. If too dry, add a tablespoon or two of the pasta cooking liquid till desired consistency is reached.
Garlicky Pasta with Asparagus, Tomatoes and Shrimp
Ingredients:
asparagus,
fusilli,
garlic,
Italian seasoning,
parmesan cheese,
shrimp,
thyme,
tomatoes
4 Servings
Ingredients:
1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tablespoons olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 teaspoons lemon juice
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
salt & pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese
CUT tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside.
PEEL shrimp and devein, if desired, set aside.
SLICE 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 teaspoons olive oil. Seal foil pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. BAKE without stirring for 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes.
COOK pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese.
Ingredients:
1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tablespoons olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 teaspoons lemon juice
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
salt & pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese
CUT tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside.
PEEL shrimp and devein, if desired, set aside.
SLICE 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 teaspoons olive oil. Seal foil pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. BAKE without stirring for 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes.
COOK pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese.
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