Any ideas for delicious pasta recipe?

I am kinda hungry but i want pasta that has a delicious sauce please dont post tomato sauce, pesto sauce, or alfredo sauce! if you do it has to have variation and be interesting! :)Any ideas for delicious pasta recipe?
*** YeZ BuT I Iz NoT TelLiNG ***


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I made this over the weekend for a 4th of July Party, everyone loved it!





4 Cheese Pasta (for one pound of pasta)


2 cups half and half


1 cup tomato sauce (I made my own - diced tomatoes, salt, pepper, garlic, basil)


1/2 cup swiss cheese


1 cup mozzarella cheese


1/2 cup provel cheese


1/4 cup Parmesan cheese





Preheat oven to 500


Boil and cook pasta about 3/4 done


In a bowl combine the above ingredients


Pour pasta in a pan and pour mixture on top.





Bake for 10-15 minutes.
Here are some ideas for you, I'm partial to the caponata. Enjoy! %26lt;3





Rag霉 alla Napoletana





Ingredients:


1/2 cup pine nuts, chopped


1/2 cup raisins, chopped


4 cloves garlic, minced


2 lbs. beef chuck, sliced to 1/8-inch thickness


Salt and freshly ground black pepper


5 tbsp. extra-virgin olive oil


1 onion, sliced


1/2 cup (or 2 demitasse glasses) red wine


1-2 35-oz. cans chopped tomatoes


1 12-oz. can tomato paste


Grated parmesan for serving





Preparation:


In a small bowl, combine pine nuts, raisins, and garlic. Lay meat slices on a work surface and season them lightly on both sides with salt and pepper. Sprinkle pine nut and raisin mixture on one side of the slices. Roll slices up and secure them with a toothpick or kitchen twine.





Place rolls in a large, deep saut茅 pan and add oil, onions, and 4 cups water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 hour.





Continue cooking, turning rolls with tongs, until they are lightly browned on all sides. Add wine to pan and cook until evaporated. Add tomatoes and tomato paste to pan and bring to a simmer. Cook until sauce is very thick, about 2 hours.





Remove meat from pan with tongs; remove toothpicks or cut twine. Season sauce with salt and pepper. Spoon sauce over a cooked tubular pasta, such as penne or ziti, top with meat, and serve with grated parmesan cheese on the side.








Caponata di Melanzane





This is a typical Sicilian dish based on vegetables, above all on aubergines. The vegetables are fried and then simmered in a sweet-and-sour sauce. This dish, served cold as an antipasto, is now popular all over Italy. It can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce.





Ingredients:


1 large onion, chopped


3-4 celery stalks, including leaves, chopped


5 tbsp olive oil


1kg (2 1/4 lb) aubergines (eggplants), cut into 2.5cm (1 inch) chunks


1 tbsp salted capers, soaked in water for 10 minutes, then drained


20 green olives, stoned


1 tbsp sugar


1 tbsp white wine vinegar


55g (1 3/4 oz) concentrated tomato paste


Salt and pepper





Preparation:


Blanche the onion and celery in lightly salted water for a few minutes, then drain.





Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don't over crowd the pan; you will probably have to cook them in batches). Add the onion, celery and all the remaining ingredients. Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tablespoon or two of water during cooking. Season to taste with salt and pepper. Serves 6








Pasta with Pan-Roasted Vegetables





Ingredients:


5 tablespoons extra virgin olive oil


4 large portobello mushroom caps , halved and cut into 1/2-inch slices


2 red bell peppers , seeded and chopped


1 red onion , chopped


5 tablespoons balsamic vinegar


Salt and pepper


2 garlic cloves , minced


1 pound campanelle or fusilli or penne


1 pint cherry tomatoes , halved


1 cup chopped fresh basil





Preparation:


Bring 4 quarts water to boil in large pot. Heat 3 tablespoons oil in large skillet over medium-high heat until shimmering. Add mushrooms, peppers, onion, 3 tablespoons vinegar, 1 teaspoon salt, and 陆 teaspoon pepper to skillet and cook covered, stirring occasionally, until vegetables begin to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are tender and browned around edges, 10 to 12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.





While vegetables are cooking, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 陆 cup cooking water, drain pasta, and return to pot. Add cooked vegetables, remaining oil, and remaining vinegar to pot with pasta and toss to combine, adding reserved pasta water as needed. Stir in tomatoes and basil and season with salt and pepper. Serve. Serves 4





Spicy Asian-Style Pasta Salad





Ingredients:


1 pound linguine, broken in half


4 tbs. Oriental sesame oil


3 tbs honey


3 tbs soy sauce


3 tbs balsamic vinegar


1/4 tsp cayenne pepper


3 red bell peppers, seeded, thinly sliced


3 cups snow pea pods


1 large red onion, thinly sliced


3/4 cup honey-roasted peanuts, coarsely chopped


1/2 cup chopped fresh basil





Preparation:


Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Rinse and drain very well. Transfer to large bowl.





Whisk 3 tbs. sesame oil, honey, soy sauce, vinegar, and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta.





Heat remaining 1 tbs. Oil in heavy large pot over medium-high heat. Add bell peppers, snow peas, and onion and saut茅 until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil, and enough dressing to coat. Serve, passing any remaining dressing separately. Yield: 8 servings.
Farfalle


with Fresh Tomatoes, Wine, Olives and Golden Raisins





6 tablespoons extra-virgin olive oil, divided


1 cup julienned red onion


1 tablespoon minced garlic





2 cups peeled, seeded, and diced tomatoes


3/4 cup sliced olives, such as kalamata


1/2 cup golden raisins


1/2 cup dry white wine


2 tablespoons drained capers


1/2 teaspoon crushed red pepper flakes, or to taste


Kosher salt and freshly ground black pepper


3/4 pound farfalle or other dry pasta


1/4 cup freshly chopped basil leaves


1/2 cup crumbled feta cheese, for garnish


Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened,7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.


Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.


Yield: 4 to 6 servings
INGREDIENTS (Nutrition)


6 skinless, boneless chicken breast halves


1/4 cup butter


1 (.7 ounce) package dry Italian-style salad dressing mix


1/2 cup white wine


1 (10.75 ounce) can condensed golden mushroom soup


4 ounces cream cheese with chives


1 pound angel hair pasta


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DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.


Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Penne Rosa with Sausage


Ingredients:





* 1lb penne


* 1/4c olive oil


* 4cloves garlic minced


* 1/2tsp cr. red pepper flakes


* 1 28oz can crushed tomatoes


* 3/4 tsp salt


* 2tbl vodka


* 1/4 c heavy cream


* 1/4 c chopped fresh parsley


* 1tsp dry oregano


* 1tsp italian seasoning


* 1 hot italian and 1 sweet italian sausage


* mushrooms and peas ( however many you like)





Cook pasta until al dente in salted water. While the pasta is cooking, heat oil in a large skillet over medium heat. Remove casing from sausage and add to skillet, add mushrooms, and cook about 3-4 min or until sausage is browned. Add garlic and red pepper flakes. Cook till garlic is golden brown. Add the can of tomatoes, peas, salt, pepper, italian seasoning, and oregano and bring to a boil. Reduce and simmer 15 minutes. Add vodka and heavy cream and bring to a boil. Reduce to low and add pasta. Toss 1 minute and add parsley.
this is something that my mom used to make me and my brother all the time and its really delicious.


boil up any type of pasta...we always just had it with spaghetti noodles but hey you can use whatever you want. ok, so boil and drain. toss in like, 2 or 3 tablespoons of butter. now: spices. ALWAYS ALWAYS ALWAYS add mrs. dash!! it is the secret ingredient. be liberal with it. then pepper and maybe a few herbs if you so desire. then: lots and lots of parmesean cheese.
Baked Pasta with Asparagus





Ingredients


14 ounces penne pasta (or other short pasta)


2 lbs asparagus


4 ounces butter (1 stick)


chicken stock


salt and pepper


10 ounces ricotta cheese (or similar curd cheese)


1 tablespoon olive oil


4 ounces freshly-grated parmesan cheese


3 eggs





http://www.foodsndrink.blogsopt.com
Spice up some Cheez Whiz with Italian herbs, Basil or Oregano - mix it with your pasta and add some Parmesan to top - don't forget the garlic or cheese toast