Bow-Tie Pasta side dish

I honestly don't know what to call this.  The only thing that is ever consistent in it is the pasta.  Like BaconSlut, I eyeball the dressing ingredients because it's good no matter what.  I know it looks gross by the ingredients, but it really is good.  I use things from the garden so I add whatever is growing.

1 Box BowTie Pasta (I prefer the small size pasta)

1-2 cups of Mayo or Miracle Whip
1/3 cup Parm cheese
1/2 cup white sugar
a small handful of chopped up basil or about a tablespoon of dry

1 cut up green pepper
1 cut up red pepper
a pint of cherry tomatoes, halved;  or tomatoes from the garden, diced up
1/2 a diced onion
1/2 cup chopped celery
1/2 cup peas
12 oz chopped up broccoli

Make the pasta according to directions and drain.  Chop up the peppers, onion and broccoli and mix with the pasta.  Mix up the mayo, cheese, sugar and basil until the sugar dissolves and add to the pasta/veggies.  Fold in the tomatoes and refrig for a few hours before serving.  Goes great with steaks.

Cajun Mac and Cheese

It's almost tailgating season at the Ray household, so I've been trying out some new recipes.  This one comes from Louisiana Cookin magazine.  My mom is too ill to cook (or even read for that matter) so every month dad just hands them off to me.  This is a definite keeper for the LSU game.






14 oz Andouille sausage, cut into chunks
1 cup chopped red pepper
1 cup chopped green pepper
1/2 cup all-purpose flour
1 1/2 teasp Cajun seasoning
1 quart whole milk
16 oz American Cheese (I get the Kraft brand and peel the plastic off each slice)
3 cups shredded mild cheddar cheese
16 oz elbow pasta, cooked.

In a large skillet, brown the sausage over medium heat.  Add red and green peppers and cook until tender.  Sprikle the flour and cajun seasoning and stir constantly.  (this makes a Roux for you non-cajun cooks).

Gradually add milk while still stirring.  Add the cheeses letting them melt before adding more.  Dump in the pasta and stir till all mixed and creamy.  Serve immediately.

BaconSlut's No Phucks To Give Pasta

This is often my go-to dish when I simply want something that is both super fast and delicious.  And it's purdy, too!

Into a bowl lob the following, to taste, while the pasta water is heating:

sliced grape or cherry tomatoes and/or chopped Kumatos (deliciously sweet brown tomatoes)

extra virgin olive oil

Penzey's Tuscan Sunset salt-free Italian-style seasoning

jarred roasted garlic

sea salt

lots of freshly ground black pepper

pre-shredded Parm or Asiago from the deli

leftover cooked chicken from home or the deli, shredded

Give everything a little swirlinization to blend/briefly marinate.  Dump in al dente cooked spinach linguine and stir.  Done.  :D

Cannelloni with Bechamel Sauce

This recipe is a summer meal for me once the garden comes in.  I use fresh oregano (and basil).  This goes well with sliced tomatoes and cucumber salad with mozzarella with fresh herbs and red wine vinegar.  If you don't want to  go to the trouble of making the bechamel sauce, just use half a jar of plain spaghetti sauce with fresh herbs added.  Yes, another recipe I wing.  I hate measuring.

1/2  package(19 ounce) Hot or Sweet JOHNSONVILLE® Italian Sausage Links (2 or 3 links)
1/2 lb. of ground round
2 tablespoons olive oil
1 medium onion, finely chopped
4 ounces mushrooms, finely chopped
12 ounces shredded mozzarella cheese
2 egg yolks
6 tablespoons butter 
6 tablespoons flour

3 cups milk (not skim)

12 Cannelloni pasta shells
1/2 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, shredded
1 teaspoon dried oregano


1.  Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.

2 .  Once most of the liquid has dissipated, add sausage and beef crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.

3.  To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.

4.  Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.

5.  Preheat oven to 400°F. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.

6.  Nestle the cannelloni in the sauce and cover with remaining béchamel sauce.

7.  Top with mozzarella and parmesan cheese and a sprinkling of oregano.

8.  Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

Greek Pasta Salad

1/2 a box of sea shell pasta (or small penne)
1 or 2 cans of diced tomatoes
a handful of fresh basil, chopped
Fresh oregano (however much you like)
Fresh Thyme (however much you like)
a carton of Feta cheese

Cook the pasta according to the directions.  I like mine al dente, but whatever.

Rinse the pasta to cool it off a bit and put it in a bowl (or in tupperware).  Add the fresh herbs so the heat open up the flavor.

Drain about half the liquid from the tomatoes and mix in.  Add salt and pepper if you like.

When cooled, add the Feta and mix it up.

This is served at a restaurant around town, Zoe's, and I studied it to death til I figured out everything in it.  Now it's a summertime salad staple in Casa de Terri.  I grow my own herbs so add however much I have of the oregano and thyme.  I have left it out and it's great...because the basil and feta are the stars.  I'm making it right now and will post a photo later (memory permitting).

Sunday Night Pasta with Balsamic Vinegar

~ Lynne Rossetto Kasper

Lynne’s ‘Sunday Night’ supper is a variation on Italy’s popular pasta dressed
with garlic and olive oil, ‘pasta aglio olio; but hers goes a good step farther by blending mellow, slow-cooked garlic with the bright, fresh taste of barely cooked tomatoes, fresh green herbs – and a final anointing with sweet, rich balsamic vinegar. This is a lovely simple basic pasta, typical of the best Italian cooking,
which depends on the beauty of its ingredients. There should be no waiting
around when it’s ready – it is to be served and eaten at once.”

Ingredients for 4 servings as a main course

For slow-cooking the garlic
3 tablespoons excellent olive oil
12 large cloves of garlic, peeled and
cut into 1/2-inch dice
Salt
Freshly ground black pepper

For the sauce
7 medium-size ripe red superbly flavored tomatoes
(about 4 pounds) or 4 cups best-quality drained,
 canned peeled plum tomatoes
3/4 cup (firmly packed) fresh basil leaves,
plus a dozen nice leaves
for decoration
3 tablespoons chopped fresh mint,
marjoram, and chives

For the pasta
1 pound best-quality (imported durum wheat
semolina) tagliatelle or linguine
6 quarts water, rapidly boiling when you are
ready to cook the pasta
1 1/2 tablespoons salt, plus more if needed

For serving
A generous wedge of Parmigiano-Reggiano cheese
of which you will need some 25 to 30 shavings,
cut with a vegetable peeler
4 to 6 tablespoons best-quality commercial
balsamic vinegar

Special Equipment Suggested: A heavy 12-inch sauté pan, 4 to 5
inches deep (for the garlic and final mixing of pasta); a colander; a
warm pasta bowl and serving bowls; a vegetable peeler for the
cheese; a long-handled spoon and fork (for tossing and serving)
 

Preliminaries:
Slow-Cooking the garlic: Pour enough olive oil into the sauté pan to
film the bottom lightly. Stir in the garlic, season with a sprinkling of salt
and pepper, and cook slowly over low heat. stirring frequently, until the
garlic is soft and barely blond, about 15 minutes. Take great care not to
let it color more than a pale gold; if it browns it will lose its sweetness.
(You may wish to add a little water to the pan – about 1/4 cup – to keep
the garlic from coloring too much.) When soft and blond, cover the pan
and set aside at room temperature.

Ahead-of-Time Note:The garlic may be cooked several hours in advance.

Preparing the Sauce Ingredients:If you are using fresh tomatoes, seed and juice them but do not peel,
then cut the pulp into 1/2-inch dice [see below]. For canned tomatoes,
crush them with your hands, reserve about 1/4 cup for garnish, and set
the rest aside in a large bowl. Chop the measured basil leaves roughly,
combine with the other herbs, and set aside next to the tomatoes.

Shortly before serving:
Cooking the Pasta – 7 to 10 minutes. Pour the salt into the rapidly
boiling pasta water, and taste to be sure it is just right for you. Drop in
the pasta, give it a quick stir, and cover the pan to return the water quick-
ly back to the high boil. Then uncover the pan. Begin to test and taste the
pasta as soon as it begins to bend when you lift a piece. It will be done
when it is tender, yet slightly firm, but not brittle to the bite – al dente. Undercooked pasta is disappointing, while overcooked pasta is limp and characterless. You are the judge - get a second opinion if you have doubts.
As the pasta cooks, scoop out half a cup of the pasta water, pour it in the
pan with the garlic, and set the pan over moderate heat. Make sure your
serving bowl and dishes are hot, and that all is ready at the table, including your guests.
Finale and Serving: The very minute that the pasta is cooked, drain it and turn it into the garlic pan along with the herbs. Proceeding rapidly, toss the pasta with salt and pepper as needed, then toss with the prepared tomatoes. Carefully correct seasoning again. Using the vegetable peeler, shave a dozen
or so thin slivers of Parmesan over the pasta, transfer it to the heated bowl, scatter the reserved basil leaves and tomatoes on top, and bring to the table. Dramatically shave more cheese over the pasta, and lastly the glorious drizzle of balsamic vinegar. Toss again several times with feeling, and serve at once.
 

Julia’s Notes on Peeling, Seeding, and Juicing Tomatoes

Blanching Before Peeling: One or two at a time, drop the tomatoes into a 3-quart saucepan of rapidly boiling water, bring rapidly back to the boil, and boil exactly
10 seconds. Immediately remove with a slotted spoon and drop them into a bowl
of cold water. (Unless you have a caldron of boiling water, blanch no more than
one or two at a time, or they’ll start to cook, and will not peel cleanly.Peeling: Cut out the stem piece with a small knife, cut a 1/2-inch cross in the
skin at the other end, and strip off the peel. (You may want to save the peels
for a tomato sauce, since peel intensifies the red color as well as imparting a
little flavor.)Seeding and Juicing: You can cut a peeled tomato in half crosswise and,
holding one half, cut side down, gently squeeze out juice and seeds, poking
out the remaining seeds from the interstices with your little finger. This is
fine for most purposes, like the tomato sauce in [the recipe above].

Note:  This recipe is not as complicated as it looks, just make sure you have everything ready at hand the first time.  You can figure out shortcuts.  It is very good and satisfying.  bambam

 

Pasta with Asparagus and Scrambled Eggs

Coarse salt and ground pepper
3/4 pound spaghetti
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter
2 ounces Parmesan, grated (1/2 cup), plus more for serving
5 large eggs, lightly beaten
1/4 cup part-skim ricotta....

1.In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain..

2.Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta..

3.In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper....

submitted by bambam

Rotini with Fresh Tomatoes, Basil and Parmesan

You can use regular rotini  or vegetable pasta to make this dish, both are fine. If you are in a rush, this only takes a few minutes to prepare.

1/2 lb Rotini

2 tbsp Virgin Olive Oil

4        Green Onions, chopped

4        Tomatoes, coarsely chopped

3-4     Cloves of Garlic, minced

1 cup  Strips or Cubes of Chicken (optional)

1 cup  Fresh Parsley, coarsely chopped

1/4 cup Fresh Basil, coarsely choopped

1/2 cup Parmesan Cheese, freshly grated

Some Salt and Freshly Ground Pepper

Cook pasta with some salt and a drop of oil until it is al dente and drain. In a saucepan, heat oil on high heat. Add onions, tomatoes and garlic and stir for 2 to 3 minutes. Tomatoes should be cooked quickly to avoid over-cooking. Add rotini, chicken (optional) and stir in parsley, basil and parmesan cheese. Reduce heat to medium and cook for another couple of minutes or until warm. Add salt and pepper to taste. If you like, you can  add some sliced olives and sprinkle with some feta cheese.  Serves 4. 

Queenie's Mac and Cheese

8 ounces macaroni or similar pasta concoction (I use gemelli or small shells to switch things up)
2 tablespoons butter
2 tablespoons flour
8 ounces heavy cream, room temperature
¼ cup milk, room temperature
Splash of white wine (optional)
At least 1 ½ cups shredded/cubed cheese, as you prefer (I usually use sharp cheddar and blue cheese crumbles, but tonight it’s cheddar, blue cheese and Italian 6 cheese Sargento shred)
4 ounces cream cheese, room temperature
Salt and pepper to taste
(Optional for panko crust: 1 cup panko crumbs, additional 2 tablespoons butter)


Preheat oven to 350 degrees.
Prepare an ice bath to shock the pasta. Cook
pasta 2 minutes less than al dente instructions on package. Drain in colander and place the colander in the ice bath just long enough to chill it (if you leave it in too long the cheese sauce won’t stick). Drain again and set aside in the fridge.
Grease medium-sized casserole dish.
Melt 2 tablespoons butter over medium heat. Stir in the flour till smooth (don’t overcook), then whisk in the heavy cream, milk, and wine. Stir this till mixture is smooth and slightly thickened. Add shredded/cubed cheese and cream cheese, and stir till melted. Add salt and pepper. Stir in chilled pasta, then dump mixture into prepared casserole dish.
(Optional: Melt additional 2 tablespoons butter in a medium saucepan. Add panko and stir till toasted, approximately 5 minutes. Sprinkle crumb mixture atop pasta and cheese mixture in casserole dish.)
Cover casserole and place in oven for 30 minutes, then remove cover and bake for 10 additional minutes.

Submitted by QueenieBK

Squash in Your Spaghetti

1 package of Angel hair pasta
1 Zucchini
1 yellow squash
1 jar of your favorite pasta sauce (homemade is of course optional)
Cook Angel hair pasta to your liking.

Heat up your tomato sauce.
While your sauce is heating up, chop your zucchini and yellow squash in to chunks and broil just until they are tender, but still maintain some crunch. Add zucchini and squash to sauce and allow to marinate. Once your sauce is warmed up to your liking, add over pasta and Voila!
(It’s also delicious if you add in meatballs).

Submitted by BoredAs