ALFREDO MOSTACCIOLI - Italian Recipes

ALFREDO MOSTACCIOLI - Italian Recipes

Ingredients

1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

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. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.

Linguine with Tomato-Seafood Sauce - Italian Recipes

Linguine with Tomato-Seafood Sauce - Italian Recipes

Ingredients:

2 tablespoons olive oil
1/2 cup onion, finely chopped
1 (2-pound, 3-ounce) can Italian plum tomatoes
1 teaspoon dried basil
Salt and pepper
1 cup whipping cream
2 pinches cayenne pepper
3/4 pound cooked shellfish (use any combination of shrimp, scallops, crab and lobster meat)
1 pound linguine

Directions:

In a large saucepan, heat oil, add onions, and saut? until tender.

Drain canned tomatoes and chop.  Add chopped tomatoes to onion and season with basil, salt and pepper.  Bring mixture to a boil.  Cover and simmer for 30 minutes.  Remove from heat and cool.

In a food processor or blender, pur?e cooled tomato mixture until smooth.  Return pur?e to saucepan and add cream.  Simmer tomato pur?e, stirring frequently, for 15 minutes until sauce is slightly reduced.

Stir in cayenne and cooked seafood.  Adjust seasonings and simmer for 5 minutes.

While finishing final preparation of sauce, boil pasta according to package directions.  Drain well.  Transfer pasta to serving dish, and top with sauce.  Toss well and serve.

Serves 4 to 6

Spaghetti With Cauliflower & Green Olive Pesto - Italian Recipes

Italian Recipes: Spaghetti With Cauliflower & Green Olive Pesto

Ingredients:

1 (2 to 2 1/2 Pound) Head Cauliflower, Cored & Cut Into 1 Inch Pieces
1 1/2 Cups Pitted, Brine Cured Green Olives
1/2 Cup Fresh Parsley
1/4 Cup Olive Oil Plus 3 Teaspoons
2 Tablespoons Capers, Drained
3 Large Cloves Garlic, Peeled
Sea Salt & Cracked Black Pepper
Red Pepper Flakes
3/4 Pound Whole Grain or High Fiber Spaghetti
To Serve:
3/4 Cup Lightly Toasted Sliced Almonds
1/2 Cup Grated Pecorino Romano Cheese

Directions:

Place a large pot of salted water on to boil for the pasta.
In a large frying pan, heat the 3 teaspoons of olive oil and cut the cauliflower over medium low heat for about 6 minutes or until it begins to color.
Add 1/2 of water to the cauliflower along with salt and pepper and continue to cook until the cauliflower is tender and the water is absorbed.
In a food processor, pulse together the olives, capers, garlic, and parsley until very coarsely blended.
Add the 1/4 cup of olive oil and pulse briefly. (You want a chunky sauce, not a smooth one)
Cook the pasta following instructions on the pasta until it is a little under done.
Drain the pasta, reserving 1 cup of pasta water.
Stir the olive mixture into the cauliflower, add the pasta and stir over high heat, adding as much of the reserved pasta water as is needed to coat the pasta.
Divide the pasta between four pasta bowls, and top with the toasted sliced almonds and grated Pecorino cheese.
Serve immediately.

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 20 mins

Lasagna recipe

Lasagna

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
 

 

FOUR CHEESE MANICOTTI - Italian Recipes

FOUR CHEESE MANICOTTI - Italian Recipes

Ingredients

1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

Directions:

Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.

Italian Recipes: Spagehitti Alla Puttanesca

Italian Recipes: Spagehitti Alla Puttanesca

Ingredients

8 oz. Thick Spagehitti, uncooked
1 3 1/8 oz. can white tuna packed in olive oil, drained and crumbled
1/4 cup chopped fresh parsley or 2 tbsp. dried parsley
3 tbsp. chopped pitted olives (Gaeta)
4-6 anchovy fillets, rinsed (optional)
Grated Parmesan or Pecorino Romano Cheese

Directions

Prepare pasta according to package directions. While pasta is cooking, reheat Super Low-Fat Tomato Sauce in a 2-quart saucepan over medium heat, stirring occasionally, until warmed through. Stir the tuna, parsley, olives and anchovies (if using) into the sauce and simmer for 5 minutes. Check the seasoning and add salt and pepper if necessary.
When pasta is done, drain well and return it to the pot. Add the sauce and stir until it is evenly distributed. Transfer the pasta to serving bowls or platter and serve immediately.
Pass the cheese separately.

Serves 4

Italian Recipes: Spagehitti Alla Puttanesca

Italian Recipes: Spagehitti Alla Puttanesca

Ingredients

8 oz. Thick Spagehitti, uncooked
1 3 1/8 oz. can white tuna packed in olive oil, drained and crumbled
1/4 cup chopped fresh parsley or 2 tbsp. dried parsley
3 tbsp. chopped pitted olives (Gaeta)
4-6 anchovy fillets, rinsed (optional)
Grated Parmesan or Pecorino Romano Cheese

Directions

Prepare pasta according to package directions. While pasta is cooking, reheat Super Low-Fat Tomato Sauce in a 2-quart saucepan over medium heat, stirring occasionally, until warmed through. Stir the tuna, parsley, olives and anchovies (if using) into the sauce and simmer for 5 minutes. Check the seasoning and add salt and pepper if necessary.
When pasta is done, drain well and return it to the pot. Add the sauce and stir until it is evenly distributed. Transfer the pasta to serving bowls or platter and serve immediately.
Pass the cheese separately.

Serves 4

Italian Recipes: Penne Alla Melanzani

Penne Alla Melanzani

Ingredients

eggplant ( 4 small Italian)
fresh plum tomatoes ( 2 lbs) fresh basil ( chopped)
garlic ( 6 cloves)
olive oil
pecarino cheese
hot pepper
butter
salt ( 1? tbsp)

Directions

Wash eggplant and dice into cubes. Heat oil in skillet, put in eggplant and sprinkle with salt; saute until soft. Set eggplant aside. Boil tomatoes in water ( about 3 min.) and remove skin. Chop and brown garlic in olive oil-butter mixture. Add tomatoes, chopped basil and a pinch of hot pepper and cook for several minutes. Add eggplant to sauce and simmer. Bring a large pan of water to boil with salt. Cook penne until al dente. Drain pasta, add sauce, and garnish with grated cheese and basil.