Pasta recipes

[Liketobake]

Post your pasta recipes here:)

Liketobake's Lovely Rotini

I package 900g of Rotini
one red pepper
one medium sized tomatoe
1/2 large onion or one medium sized onion
salt
pepper
garlic powder
lean ground turkey
fresh or frozen spinich chopped up (1-2 cups)
olive oil
Vodka and 3 cheese pasta sauce (one full jar)
ketchup (a couple squirts)
grated parmason or romano cheese

Place some olive oil in your cast iron frying pan and then warm it up to an appropraite temerapture. Brown the turkey. While the turkey is cooking use this this time to chop up the vegtables. Once the turkey is brown add the salt, pepper and garlic (you choose the amounts). Let it cook for about 2 minutes, then add your vegtables (I do them one at a time as I chopp them up). Cook your vegtables in the meat until they are the desired tenderness. Then add the pasta sauce and ketchup. Blend well. Bring to a boil and then let simmer. Now prepare the rotini. Add water oil and salt to a large pot and bring to boil. Add the Rotini noodles and cook until desired tenderness is reached. Serve with grated parmasan and or romano cheese on top.

Enjoy

:D

[NOCHEF&JUSTLOVESFOOD.YUM]

Sounds lovely, thanks!

Here is one that will keep you warm on those cold winter days:

MACCHERONI DI FUOCO

3 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1 red onion, thinly sliced
2 fresh jalapenos, finely chopped (seeds removed if less spice is desired)
1 diavolichio chili (may sub fresh habanero chili), thinly sliced (seeds removed if less spice is desired)
1 pinch red chili flakes
1 pound bucatini or substitute spaghetti, but I like a pasta with a hole.
Salt and freshly ground black pepper
1 cup baby arugula, roughly chopped ( I have also used Belgian Endive and spinach)
1/4 cup caciocavallo cheese, to grate ( or substitute provolone)

1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. In a 12-inch saucepan, heat olive oil over a medium-high flame until hot but not smoking. Add the garlic and the onion and cook until soft and translucent, about 5 minutes. Add the peppers and pepper flakes and continue cooking over moderate heat until the peppers are soft, about 6 minutes. Season to taste with salt and pepper.

3. Add the pasta to the boiling water and cook according to the pack age directions, until tender but al dente. Drain thoroughly, reserving 1/2 cup of the cooking water.

4. Add the drained pasta to the pan with the onion and chilis. Toss over high heat until the ingredients are well mixed, about 1 minute. Add a little reserved water if the pasta appears too dry. Add the arugula and toss for 30 seconds more. The heat will wilt the arugula. Serve in 4 warmed pasta bowls. Grate caciocavallo cheese generously over the top and serve immediately.

Yes, this one is on the "warm" side :)

[Benton Tarantella]

Here is a simple pasta recipe that I enjoy quite often:

Vermicelli piccanti alla Calabrese
Calabria-Basilicata (Lucania)

12 anchovies packed in oil, drained and chopped
5 cloves garlic, peeled and chopped
5 T extra virgin olive oil
1/2 peperoncino, or 1/4 t red chili flakes, more to taste
2 T fresh parsley, chopped
1 lb vermicelli, angel hair or spaghettini
Salt
Water

Bring the pasta water to a boil and cook pasta.
Meanwhile, in a large skillet heat the olive oil.
Add the garlic and sauté till golden.
Add the chili pepper and sauté for a minute more.
Add the anchovy and mash into a puree with a fork.
Drain pasta lightly reserving a 1/4-cup of the water.
Pour hot anchovy sauce onto pasta.
Toss moistening with a tablespoon or two of the pasta water if you like.
Sprinkle with parsley.
Serve.