Pasta
Linguine with White Clam Sauce
Ingredients & Measurements: Ingredients/Measurements:
1 lb dry linguine noodles
8 cups of water
1 tbsp of salt
1 cup of clam juice
8 oz chopped clams drained and rinsed (canned)
1 TBSP butter
1 TBSP garlic
2 TBSP olive oil
1 TBSP fresh chopped Parsley
1 TBSP fresh grated Parmesan Cheese
½ cup white wine
2 TBSP of fresh chopped white onion
Pasta Cooking Process: Place Pot on stove with water and salt and bring to boil. Add your noodles and cook until al’ dente. Once the cooking process is done turn off heat and take your pasta from the pot and add them into the white clam sauce also add ¼ cup of pasta water to your clam sauce mixture add your parmesan cheese, toss and serve topped with fresh parsley.
White Clam Sauce Process: Place skillet on stove and add your olive oil, garlic and onion and begin to cook. Add in your salt & pepper, white wine, clam juice, and some of the pasta water and let cook for about 10 minutes until wine cooks off. Add in your clams last so that they do not cook to much and become tough and then add in your noodles, toss in your butter, parmesan cheese and then toss all together and serve topped with fresh parsley. Remember to add ¼ cup of the pasta water to your mixture.
Angel Hair Pasta with Pesto Sauce
Ingredients/Measurements:
ANGEL HAIR PASTA:
1 lb of dry angel hair pasta
1 gallon of water
1tsp salt
PESTO SAUCE:
1 Bunch Fresh Parsley
1 Bunch Fresh Basil
1 Bunch Green Onions
½ Cup Chopped Garlic
1tsp Salt & pepper combo
1tsp Pinch
1tsp Crushed Red Pepper Flakes
1-Cup Olive Oil
1-Cup Sherry Wine
1Lb lightly salted butter
Prepartion Directions:
ANGEL HAIR PASTA:
Place on stove cover and bring to rapid boil, add pasta and cook for about 2 minutes until al dente’ to touch. Turn off heat. Do not drain off the water, as we will use some of the water in our finished pasta dish.
PASTA SAUCE:
Chop first three ingredients and place in food processor begin to add the remaining ingredients while processing occasionally. We are making a compound butter sauce. Remove from processor and spatula out into skillet, bring product up to temp and begin the process of taking product from a solid into more of a liquid product bring to temp and then add your pasta directly to the skillet and toss with sauce and serve. Top off with some fresh grated Parmesan Cheese.
Linguini Giardenara
Ingredients/Measurements:
1 Bag of Broccoli and Carrot Cole Slaw Mixture (produce section)
1 lbs Linguine Noodles (dry)
1 gallon of salted water for noodles (bring to boil)
½ cup water (For Vegetables)
½ Cup Olive Oil
1 tsp chopped Garlic
1 tbsp of Butter
1tsp Salt & Pepper combo
3 TBSP Grated Parmesan Cheese
Prepartion Directions:
Pasta Cooking Process:
Boil water and add pasta, cook until al-dente (snap to touch)
Vegetable Process: In Skillet add 1/2cup water, garlic & vegetables; cover and steam for 2 minutes. In the same skillet add your olive oil, butter, cooked pasta and ½ cup of pasta water, toss with Parmesan cheese and salt & pepper to taste and serve.
Tortellini Romano
Ingredients/Measurements:
1 Lb fresh/frozen Tortellini Noodles
¼ cup frozen peas
1 lb proscuitto ham diced
1 tsp Tabasco
1 tsp lea & Perrins
1 tsp salt & pepper combo
¼ cup Olive oil
1 tsp garlic
4 oz. Parmesan cheese
16 oz heavy cream
6 oz lightly salted butter
1 gallon of water (for pasta cooking)
Prepartion Directions:
Pasta Cooking Process: place one gallon of water in pot and bring to a boil. Add your tortellini noodles and cook until they all float. Take off of heat
Pasta Sauce: In skillet add your olive oil, garlic, salt and pepper and ham. Sautee until ham is crisp and then add in your Tabasco, lea & perrins then add in your cream and butter. Bring up to the first boil and add in your noodles right from the water and the peas. Bring up to second boil and add in your cheese and let sauce and cheese become one with the noodles. When sauce begins to thicken up make sure you toss and add salt & pepper to taste. Serve topped with some Parmesan cheese.
For Mushroom lovers: you can add mushrooms to this dish during the sauce sauté’ process; add the mushrooms in right before your ham is fully crisp.
Paglia Fieno Seafood Pasta (Straw & Hay)
Ingredients/Measurements:
1 lb. Each Dry Wheat Fettuccini & Spinach Fettuccini (we will only use have of the yield for the dish)
2 gallons of water lightly salted
Seafood Sauce
Ingredients/Measurements:
4 oz. canned shrimp
4 oz. Canned Crab meat
4 oz. Chopped claims in juice (use the juice)
1 cup sliced portabella mushrooms
3 Tbsp Olive Oil
1 Tbsp Garlic
1 tsp pinch
1 8oz can of diced tomatoes in juice (drain off the juice)
1 tsp salt & pepper combo
1 cup white wine
2 Tbsp Butter
1 tsp flour
2 jiggers of Lea & perrins
1 jigger of Tabasco
2 oz Parmesan cheese
1 Tbsp of fresh chopped parsley
Prepartion Directions:
Pasta Cooking Process: Bring Water to Boil and cook pasta until al’ dente. Place off to the side keeping water.
Sauce Process: In skillet add olive oil and garlic and get some action then add your shrooms, s&p combo, pinch, diced tomatoes (meat only no juice) and seafood to include the claim juice. Sautee for 1 minute and then add in the white wine and cook off for about 2 minutes, add your butter and place flour right on top of butter and whip this into the sauce. This will help the sauce thicken up just a little. Add your noodles (about half of the yield) to the sauce and let come up to another boil then add your cheese and toss together. Serve topped with fresh Parmesan cheese and fresh chopped parsley.
Important Note: When adding the butter you could first roll the butter in the flour until the butter is fully coated with flour and then add it to the dish. The purpose of this process is to use this as a thickening ingredient for the dish. It helps tighten up the sauce. This is a little trick of the trade.
Pasta Giardenara
Ingredients/Measurements:
1 lb. Dry Penne
1 Bag Shredded Broccoli and Carrot (Vegetable Slaw Mix)
¼ cup Butter
1 tsp salt & pepper combo
2 tsp chopped garlic
2 Tbsp olive oil
3 Tbsp Parmesan cheese
¼ cup pasta water
Prepartion Directions:
Pasta Cooking Process: Place one gallon of water in pot and add 1 tsp of salt to water cover and bring to boil. When water is boiling add noodles and cook until al’ dente (see “dishing terms”) Set pasta aside saving ¼ cup of the water for the sauce.
Pasta & Sauce Process: In skillet place ¼ cup of water and ring to a boil, add your vegetables and steam for about 4 minutes or until most of the water has dissipated, then right in the same skillet add your garlic, salt & pepper, your noodles, butter and olive oil toss together, then add your pasta water and toss together then add your cheese and toss then add salt & pepper to taste. Serve
Rigatoni Carbonara
Ingredients/Measurements:
1 lb box of Dry Rigatoni
1 gallon of water
1 Tbsp salt
Pasta Sauce Ingredients/ Measurements:
1 oz Olive Oil
1 cup diced smoked bacon ( cook and use grease)
1 tsp salt & pepper combo
1 tsp garlic
1 cup pasta water
2 each eggs
½ cup parmesan cheese
4 oz. butter
Prepartion Directions:
Pasta Process: Bring water to boil and place noodles in water and cook until al’ dente. Move off of the heat and save water.
Sauce Process: In skillet render bacon until crisp leaving bacon fat in skillet, add in garlic, noodles and toss; add in the pasta water, butter and toss; add in the two eggs and whip into the mixture. DO NOT SCRAMBLE THE EGGS! Take off heat and whip eggs and cheese into pasta, toss and serve. Top with fresh grated parmesan cheese.
Fettuccini Alfredo
Ingredients/Measurements:
1 lb Dry Fettuccini Noodles
1-gallon water (save water for your beans below)
1 tbsp salt
Alfredo Sauce Ingredients/Measurements:
16 oz. Heavy cream
8 oz lightly salted butter
4 oz. Fresh grated Parmesan cheese
2 tsp salt & pepper combo
Prepartion Directions:
Pasta Cooking Process: Bring lightly salted water to boil and add Fettuccini Noodles, cook until Al’ Dente’ remove from heat and hold.
Alfredo Sauce Process: In large skillet add your heavy cream, butter and salt & pepper. Bring sauce up to a rapid boil (DO NOT SCARTCH THE CREAM) and take your noodles right from the water into your sauce. You will now need to let your sauce come up to a second boil while you keep mixture mixed and then add your parmesan cheese and continue to mix in. Sauce will begin to thicken and then you can take it off and serve. Top with fresh Parmesan cheese and fresh cracked black pepper.
Penne Ala Valentino
Ingredients/Measurements:
1 lb dry rigatoni noodles
3 TBSP Olive Oil Extra Virgin
1 TBSP Garlic in Oil
2 cand Diced Tomatoes in Juice (drained)
1 lb proscuitto ham
1 TBSP unsalted butter
1/2 cup cooking white wine
1/2 cup frozen peas
1 tsp lea perrins
1 tsp tobassco
pinch Salt & pepper combo
pinch of pinch
Prepartion Directions:
cook pasta in 1 gallon of water and drain saving 1/2 cup of pasta water / take large skillet and heat olive oil and then add your garlic, salt & pepper, proscuitto ham and cook until ham is crisp, then add your lea perrins, tobascco ands saute for 1 minute add your wine and let cook for about 3 minutes and then add your tomaotes and butter, cook for about 4 minutes and then add peas and noodles and toss all together. At the end add about 3 TBSP of freshly grated parmesan cheese and serve.
Ravioli Porcini Alfredo
Ingredients/Measurements:
10 each fresh seafood ravioli ( lobster and crab)
1 lb dried porcini mushrooms ( soak for 10 minutes in warm water and drain and use)
4 oz heavy cream
2 TBSP Sherry Wine
1 TBSP unsalted butter
3 TBSP Parmesan Cheese (freshly grated)
1 TBSP Extra Virgin Olive Oil
1 pinch sea salt
3 turns of cracked black pepper (pepper mill)
Prepartion Directions:
take about
2 cups of water and bring to boil, place ravioli in water and cook until they float and then add 1 minute / drain and save. In skillet take your oil and saute your garlic and mushrooms until oil add your sherry wine and let cook for about 2 minutes until most of the liquid is absorbed, then your heavy cream, salt & pepper and butter and bring to a rapid boil, add ravioli and cover with the cream sauce, bring to a second boil and add your parmesan cheese and let thicken and then serve. Top with some fresh parmesan cheese. Remeber with this dish it is important to NOTY cook your raviloi to much in the water as they will go thru a further cooking process in the cream sauce!!
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