Rotini with Sausage and Asparagus - 1 lb(s) Rotini
- 8 oz Sweet or Hot Italian Sausage
- 1 lb(s) Asparagus, fresh
- 1 cup(s) Heavy Cream
- 1 oz Butter
- 1 oz Extra Virgin Olive Oil
- 1 - 2 diced Tomatoes
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Slice the sausage into quarter sized pieces, about 1/4 inch thick. Gently fry the sausage in a non-stick pan with a little oil. Drain the fat when finished.
Steam the asparagus until tender. Separate the tips from the asparagus and put off to the side. Take the remaining portion of the asparagus and combine it with the heavy cream and simmer 10-12 minutes.
In a pot of hot boiling salted water, cook the rotini for 7-9 minutes until al dente. When the desired al dente bite is achieved, combine it immediately with the asparagus cream sauce, parmesan and butter. Add cream sauce with the sausage and sauté until simmered. Top with asparagus tips and tomatoes.
Salt and pepper to taste.
Shrimp Scampi with Linguini
- 2 lbs peeled shrimp
- 1/2 cup olive oil
- 4 tablespoons butter
- 1 cup white wine
- Chopped parsley
- 2 teaspoons minced garlic
- 1/2 onion chopped
- Fresh ground pepper
- Salt
- Linguini - cooked
Heat olive oil and sauté onion and garlic for 2-3 minutes in large skillet. Pour wine into pan and reduce (5 minutes). Add shrimp and cook 2-3 minutes or until opaque through center. Stir in butter and add parsley. Add salt and pepper to taste. Toss with Linguini and serve with parmesan.
Garlic and Leek Pasta
- 8 oz. Pasta (small)
- 2 tablespoons butter
- 1/2 cup chopped leek
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1 cup freshly grated Romano cheese
- 1 pinch black pepper (optional)
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. Melt butter in a large skillet over low heat. Sauté leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.
Seafood Linguine
- 1/2 cup olive oil
- 1/2 cup unsalted butter
- 1 large onion chopped
- 6 garlic cloves minced
- rosemary & oregano
- 28 oz. can tomatoes chopped
- salt & pepper
- 1 cup dry white wine
- 1/2 c. parsley
- cooked or raw shrimp, crab, lobster, scallops (whatever combination or just one - sometimes I buy the imitation crab)
Melt butter and oil - sauté onion and garlic until golden. Add wine, cook until evaporated and golden.
Reduce heat add tomatoes, spices, salt & pepper ( you can do ahead to this point).
Add the seafood of your choice (scallops and raw shrimp take about 5 minutes to cook in sauce) I like crab, shrimp and a can of lobster meat but basically any combination works).
Pasta Ala Amatriciana
- 6 tablespoons olive oil
- 1/2 cup chopped onion
- 6 strips smoked bacon, chopped
- 2 cans (14 1/2 ounces each) diced tomatoes
- 1/2 cup dry red wine
- 1 teaspoon hot red pepper flakes
- 12 ounces angel hair pasta
Heat oil in a large skillet; add onion; sauté over low heat, stirring, until golden. Add bacon; sauté, stirring until cooked but not brown or crispy. Drain juice from tomatoes and add to skillet along with red wine and red pepper flakes. Cook until sauce is thickened, about 15 minutes. Cook the pasta until ala dente. Toss with the sauce, sprinkle with Parmesan cheese.
Spaghetti With Creamy Sun Dried Tomato Sauce
- 5 slices bacon (1/4 lb), finely chopped
- 1 medium onion, finely chopped
- 1 large garlic clove, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup heavy cream
- 1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
- 1 lb spaghetti
- 1 oz finely grated parmesan (1/2 cup)
Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander. Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.
Tuscan Garlic Chicken
- 6 boneless, skinless chicken breasts
- 1 1/2 cup(s) flour, plus 1 tablespoon
- 1 Tbsp salt
- 2 tsp black pepper
- 2 tsp Italian herb seasoning
- 1 lb(s) curly or regular fettuccine
- 1 Tbsp garlic, chopped
- 1 red pepper, julienne cut
- 1/2 cup(s) dry, white wine
- 1/2 lb(s) whole leaf spinach, stemmed
- 12 oz heavy cream
- 1 cup(s) Parmesan cheese, grated
Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. In a large, nonstick, oven proof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary.
When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Cook pasta according to package directions. Drain and set aside until needed. While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. Add remaining 1 Tbsp of flour and stir to combine.
Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese. Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.
