Pasta Recipes

Dicey pasta sauce Recipe

Bring a large can of diced tomatoes to a boil.
Reduce to a simmer 
Add several diced garlic cloves (or granulated dried garlic)
Add a small diced onion
Add small amounts of the following to taste:
Salt
Parsley
Marjoram
Basil
Rosemary
Thyme

Cover and simmer at least 20 minutes, stirring occasionally 
while preparing pasta.

This can be served on top or mixed in.

Pasta Bolognese

2 tablespoons butter   
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips   
1 onion, chopped   
1/2 pound ground beef   
1 cup canned low sodium chicken broth   
1/2 cup dry white wine   
2 tablespoons tomato paste   
1/2 teaspoon dried oregano   
3/4 teaspoons salt   
1/4 teaspoon fresh ground black pepper   
1/2 cup heavy cream   
3/4 pound spaghetti   
2 tablespoons fresh parsley, chopped

	
In a large frying pan, heat the butter and bacon over moderately low 
heat. Cook until the bacon renders some of its fat, about 3 minutes. 
Add the onion and cook, stirring occasionally, until starting to 
soften, about 3 minutes longer. Stir in the ground beef and cook 
until the meat is no longer pink, about 2 minutes. Add the broth, 
wine, tomato paste, oregano, salt, and pepper. Simmer, stirring 
occasionally, until the sauce thickens, about 25 minutes. Stir in the 
cream and remove from the heat.

In a large pot of boiling, salted water, cook the spaghetti until 
just done, about 12 minutes. Drain and toss with the sauce and the 
parsley.

White Clam Sauce With Linguine

	


1/2 pound Linguine, cooked
1 Tablespoon Olive oil
1 teaspoon Garlic, minced
1 1/2 teaspoon Parsley, chopped
1/2 teaspoon Oregano
1/4 cup White wine
1 cup Clam juice (bottled)
3/4 cup Clams, minced (canned)

	
Cook the pasta, drain, rinse, and set aside. Heat the
oil in a heavy skillet over medium heat. Add the
garlic and cook for one minute. Add the parsley,
oregano, wine, and clam juice. Bring to just under a
boil. Add the clams and cooked pasta. Cook until just
heated. Serve warm. Serves 2

Vermicelli with Chorizo

34 Nature Sweet Tomatoes (Cherry Tomatoes)
1/4 onion
1 clove garlic
5 oz. chorizo
8 oz. vermicelli
3 cups chicken stock
1 tsp. salt
1/2 tsp. ground pepper
12 sprigs parsley
6 T. grated parmesan

	
1. In a blender puree the onion, garlic and 22 tomatoes. Set aside.
2. In a large skillet, cook chorizo on low heat. Transfer to a plate 
and set aside. Pour off all but 2 T. of the drippings.
3. Add the vermicelli and brown lightly.
4. Add the purred tomatoes, the stock, the salt and pepper. Bring to 
a boil, cover and cook over medium heat for 5 minutes.
5. Uncover and add the chorizo and the remaining tomatoes. Continue 
cooking until the noodles are tender and dry. Divide among 6 plates.
6. Garnish each plate with 2 sprigs parsley and 1 T. cheese.  

Cooking Time: 20 Minutes

Manicotti

ingredients for 6 servings: EAT FILLING-------------------------------
- 
1 lb Lean Ground Beef 
3 ea Slices Bread; Torn Up Small 
1 ea Egg; Lg 
1 ts Salt 
1 1/2 c Mozzarella Cheese; Shredded 
1/2 c Milk 
1/4 ts Pepper 
15 oz Tomato Sauce; 1 Cn 
1/4 c Onion; Chopped, 1 Sm 
4 c Water 
1/2 ts Salt 
1/3 c Parmesan Cheese; Grated 
1 tb Italian Seasoning 

Preparation: PASTA----------------------------------- 
8 oz Manicotti Shells; 1 Pk TOMATO SAUCE------------------------------
-- 
4 oz Mushroom Stems & Pieces;1 Cn 
12 oz Tomato Paste; 1 Cn 
1 ea Clove Garlic; Minced 
1/2 ts Sugar 
1/8 ts Pepper 
1 tb Parsley; Snipped

	

Cook and stir the meat and the first 1/4 cup of onion in a large 
skillet until the meat is brown. Drain off excess fat. Remove from 
the heat and stir in the remaining ingredients for the Meat Filling. 
Fill the uncooked manicotti shells, packing the filling into both 
ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. 
Heat the oven to 375 degrees F. Heat the undrained mushrooms and the 
remaining ingredients for the Tomato sauce except the Parmesan Cheese 
to boiling, stirring occasionally. Reduce the heat and simmer, 
uncovered, for about 5 minutes. Pour the sauce over the filled 
shells. Cover the pan with aluminum foil and bake until the shells 
are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 
to 10 minutes before serving.