I feel like cooking something new. Can anyone share a good pasta recipe that they like or a site that has some good ones? Thanks ahead of time ^-^Yummy pasta recipes....?
I love fusion cooking and being an Indian I have tried out this simple recipee
Capsicum Pasta (Simla Mirch Pasta)
Ingredents: 120 gm pasta of choice-cooked bite like2 tbsp olive oil1/2 cup capsicum-thinly sliced1/2 cup onions-thinly sliced Sauce1 cup milk2 tbsp flour (maida)1 tbsp butter3 tsp salt or to taste1 tsp powdered black pepper1/8 tsp nutmeg-gratedherbs of choice
Method: In a heavy based pan, heat the butter, stir in the flour and saute till slightly darkened. Add milk very gradually, stirring vigorously all the time to avoid lumps. Bring to a boil. Lower the heat and simmer for 2-3 minutes, continuing to stir to avoid scorching. Add the salt, pepper and any other seasoning that you desire. Heat the olive oil, and saut?nions and capsicum till a little soft. Add the sauce, bring to a boil and add pasta. Mix well and serve hot. Add grated cheese if you so desire.
Bon Apetit
EdgarYummy pasta recipes....?
Penne, mushrooms and sausage, in cream sauce!
butter
1 lb portabella mushrooms sliced
pinch of salt
1/4 cup white wine
1-lg. red onion peeled, chopped
3 cloves garlic chopped
2tbsp oil
1 lb. sweet Italian sausage -casing removed
1 small jar artichoke hearts -drained
1 small jar roasted red peppers- drained and sliced
pinch of Cayenne
S%26amp;P to taste
1 cup heavy cream
1 head broccoli florets, blanched
1-lb. penne pasta
saute mushrooms in butter when almost browned add 1/4 c wine let wine reduce by half, set aside
in same pan saute onions in butter add garlic 1/2 way thru cooking set aside,
add 2tbsp oil to same pan cook sausage till browned
add to the sausage ,the mushrooms, onions,garlic, artichokes, red peppers, cream, cayenne, and broccoli,
pour over cooked pasta,
INGREDIENTS
500g packet spaghetti
275g pancetta or lardons
2 teaspoons olive oil
60ml dry white wine or vermouth
4 eggs
50g Parmesan, freshly grated
black pepper
60ml double cream
freshly grated nutmeg
Serving Size : Serves 2 (or 4 on less intimate occasions
Photograph by James Merrell
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INGREDIENTS
500g packet spaghetti
275g pancetta or lardons
2 teaspoons olive oil
60ml dry white wine or vermouth
4 eggs
50g Parmesan, freshly grated
black pepper
60ml double cream
freshly grated nutmeg
Serving Size : Serves 2 (or 4 on less intimate occasions)
METHOD
1. Put a large pan of salted water on to boil for the pasta. Cut the pancetta into 1 x 1.5cm cubes. If the pancetta has its rind on, cut it off 鈥?and use a bigger piece of pancetta, as the amount I鈥檝e specified is for the prepared cubes 鈥?and put the rind in a pan with a film of oil and cook it gently to render down.
2. Then in a large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Chuck over them the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
3. In a bowl, beat together the eggs, Parmesan, cream and some pepper. Cook the pasta more or less according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before the wrapper says it鈥檚 done. Lower in a cup and remove approximately 125ml of the pasta water before draining. Put the other pan, the one with the bacon cubes, on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Add a little of the reserved pasta water to lubricate if necessary.
4. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Grind over some more pepper and grate over the nutmeg, carry proudly aloft, and dive in.
This one's really good!
Penne with Spicy Vodka Tomato Cream Sauce
Prep Time
10 min. Cook Time
15 min. Serves 4
Ingredients
1 pound uncooked penne pasta
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
3/4 teaspoon salt
2 tablespoons vodka
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage
Cooking Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
this is ABSOLUTELY amazing !!!
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Serves 6.
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
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http://supremerecipes.blogspot.com/2009/鈥?/a>
Mix shredded smoked salmon with some cream and dill into cooked pasta - delicious and simple!
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