Italian Sausage Rigatoni

Ingredients:|
1 package ground mild Italian sausage
1 package rigatoni pasta
3 Tbsps olive oil
2 cloves garlic, minced
1 large red bell pepper, chunked & sauted
1 jar (26 oz) pasta sauce
2 Tbps parsley, chopped

Cook sausage according to package directions, keep warm
Cook rigatoni according to package directions, keep warm
In a large pan place olive oil & garlic, saute lightly for 30 seconds
Add pepper & cook until crisp-tender
Combine cooked sausage & pasta sauce with pepper & heat until warm
Mix with the pasta
Top with parsley

Baked Ziti

Ingredients:
Sauce
2 Tbsps olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 can (28 oz) whole tomatoes
1 can (15 oz) tomato sauce
2 Tbsps tomato paste
2 tsps sugar
1/4 tsp salt
1/4 tsp pepper
1 can (14.5 oz) basil & oregano diced tomatoes, drained
1/2 cup fresh basil leaves, chopped

Ziti & cheese
1 box (16 oz) ziti
8 oz shredded mozzarella
1/4 cup grated Parmesean cheese

Heat oven to 375
Coat 13 x 9 x 2" pan with nonstick cooking spray
Heat oil in a 3 quart sauce pan over medium heat
Add onion & cook 4 mins
Add garlic & cook another min
Stir in whole tomatoes & their juice breaking tomatoes apart with wooden spoon
Stir in tomato sauce, tomato paste, sugar, salt & pepper
Simmer, stirring occasionally for 20 mins
Remove pan from heat
Stir in diced tomatoes & basil
Cook pasta according to directions on package
Drain & mix ziti with tomato sauce
Pour mixture into prepared pan
Top with cheese
Bake 20-25 mins

Sizzling Sage Butter Pasta

Recipe found in cookbook Pasta by Eric Treuille & Anna Del Conte

Ingredients:

1 lb dried pasta (ribbons or stuffed pasta)

6 Tbsps butter

2 garlic cloves, peeled & halved

16 fresh sage leaves

freshly grated Parmesan

Cook pasta in large pot of boiling, salted water until firm to the bite

While pasta is cooking, heat butter & garlic in a skillet over medium heat until just golden

Add sage leaves & cook, stirring until fragrant (30 seconds)
Remove & discard garlic

Drain pasta & return to the warm pasta pot
Add hot butter & sage to pasta; toss well to coat

Serve immediately with Parmesan

Spinach & Walnut Pesto Pasta

Quick dinner. Be careful not to overdo the garlic!

Ingredients:

1 cup packed, stemmed spinach leaves

4 garlic cloves, crushed

3 Tbsps walnut pieces

6 Tbsps extra virgin olive oil

1/2 cup grated Parmesan

salt & pepper

1 lb dried pasta (tubes or shells)

Place spinach, garlic, walnuts & olive oil in a food processor; pulse until smooth

Transfer to a bowl

Mix in Parmesan until well combined

Add salt & pepper to taste

Cook pasta in large pot of boiling, salted water until firm to the bite

Drain, reserving 1/2 cup pasta water

Return pasta to pot, toss with pesto adding reserved water as needed

Serve immediately

Pasta Skillet with Tomatoes & Beans

Ingredients:

2 tsps olive oil

15 oz can diced tomatoes, drained

2 garlic cloves, minced

3 cups hot cooked angel hair pasta

1/2 cup chopped fresh basil

1/2 tsp salt

1/4 tsp pepper

15.5 oz can chickpeas, drained

1/2 cup grated Asiago cheese

2 Tbsps balsamic vinegar

Heat oil in large nonstick skillet over medium-high heat

Add tomatoes & garlic; saute 2 mins

Add pasta, basil, salt, pepper, & chickpeas; cook 2 mins

Place mixture in a bowl; stir in cheese & vinegar

Pasta With Sun-Dried Tomato Pesto & Feta Cheese

Courtesy of Cooking Light. This is a great dinner that will be done in about 20 mins. Using refrigerated pasta vs dried speeds up the process. Serve with garlic bread & salad.

Ingredients:
1 (9oz) package refrigerated fresh linguine

3/4 cup oil-packed sun-dried tomato halves, drained (I used an entire 6.5 oz jar)
1/4 cup loosely packed basil leaves

2 Tbsps slivered almonds

2 Tbsps shredded Parmesan cheese

3 garlic cloves

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup crumbled feta cheese

Cook pasta according to the package directions

Drain over a bowl, reserving 1 cup cooking liquid

Return pasta to pan

While pasta cooks, place tomatoes & next 6 ingredients (through pepper) in a food processor; process until finely chopped

Combine tomato mixture & reserved 1 cup cooking liquid, stirring with a whisk

Add to pasta; toss well to coat

Sprinkle with feta

Quick Cook Peas, Prosciutto, & Fresh Herbs

Recipe found in my favorite pasta cookbook aptly titled, "Pasta" by Eric Treuille & Anna Del Conte

Ingredients:
2 cups tiny frozen peas, defrosted
6 Tbsps butter
4 oz prosciutto slices, cut into short, fine strips, about 1 inch long & 1/4 inch wide
1 lb dried pasta (medium to wide ribbons)
6 Tbsps freshly grated Parmesan cheese
2 Tbsp fine chopped basil
Salt & pepper
additional freshly grated Parmesan cheese to serve

Cook pasta in a large pot of boiling, salted water, until firm to the bite
While pasta is cooking, melt butter in a skillet
Add peas & prosciutto & cook, stirring constantly over medium heat until hot through, 2 mins
Add salt & pepper to taste
Drain pasta, reserving 1/2 cup pasta water
Add pasta with Parmesan cheese & basil, to the hot sauce
Toss well to coat, adding reserved water as needed
Serve immediately with additional Parmesan cheese

Pasta with Five Fresh Herbs

This is a great pasta & even better if you have your own herb garden so you don't have to buy all the packets from the store. This is the reason why I wish I had a herb garden.

Ingredients:
1 lb uncooked penne rigate
4 tsps extra virgin olive oil, divided
1/4 cup chopped fresh basil
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 pints fresh cherry tomatoes
1 garlic clove, minced
1 Tbsp chopped fresh chives
1/2 tsp chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth
2 Tbsps chopped fresh parsley
1/2 cup (about 3 oz) goat cheese, crumbled

Cook pasta according to package directions, omitting salt and fat; drain
Place in a large bowl
Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, & toss well to combine
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat
Add tomatoes & garlic; sauté 2 minutes
Add chives & thyme; sauté 1 additional minute or until tomatoes are slightly charred & skins are just beginning to burst
Add broth; bring to a boil
Cook over high heat 1 minute
Add tomato mixture & parsley to pasta; toss gently to combine
Sprinkle with cheese; serve immediately

Spaghetti & Meatballs

I found this recipe in Cooking Light & it's very good! I don't make spaghetti very often (that's my husband's forte) but when we want spaghetti & meatballs, this is the go-to recipe I use.

Ingredients
Sauce:
Cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
2 Tbsps tomato paste
1/4 tsp salt
1 (14 oz) can less-sodium beef broth
2 (28 oz) cans whole peeled tomatoes, undrained and chopped

Meatballs:
1 slice white bread
2 (4 oz) links sweet turkey Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 Tbsps egg substitute
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 garlic cloves, minced
1 large egg
1 lb ground sirloin

Remaining ingredients:
1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 lb hot cooked spaghetti
1/2 cup grated fresh Parmigiano-Reggiano
Fresh parsley sprigs (optional)

To prepare sauce, heat a large nonstick skillet over medium-high heat
Coat pan with cooking spray
Add 1 cup onion; sauté for 3 minutes
Add 3 garlic cloves, and sauté 1 minute
Add tomato paste; cook 1 minute
Stir in 1/4 teaspoon salt and broth; cook 4 minutes
Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally
Preheat broiler
To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup
Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl
With wet hands, shape sirloin mixture into 32 meatballs
Place meatballs on a broiler pan
Broil 15 minutes or until done
Add meatballs to sauce; simmer 15 minutes
Sprinkle with 1/2 cup parsley and 1/3 cup basil; serve over spaghetti
Sprinkle with cheese; garnish with parsley sprigs, if desired


Yield: 8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)

Spaghetti with Sweet Cherry Tomatoes, Basil, & Extra Virgin Olive Oil

I found this recipe in a magazine (I can't remember which magazine) & love it! It's a Jamie Oliver recipe & one of the easiest pastas I have ever made. A great wine (we enjoyed a 2004 Red Diamond Shiraz with this dinner this week) & garlic bread are the perfect accompaniments.

Ingredients:
1 lb dried spaghetti
11-14 oz ripe cherry tomatoes, red & yellow
2 handfuls fresh basil
6-8 glugs extra virgin olive oil
2-3 cloves garlic, minced
1 Tbsp white vinegar
salt & pepper

Cook pasta according to package directions
While pasta is cooking, halve the tomatoes; put them in a large bowl
Add basil, garlic, olive oil, & vinegar
Season to taste with salt & pepper
Scrunch with hands to slightly mash the tomatoes; this can sit until the pasta is done cooking
Drain the pasta & while steaming hot, mix well with tomato mixture
Serve immediately

Quick Cook Arrabbiata

This is a great weeknight dinner I found in my cookbook Pasta. It is a quick & easy weeknight dinner - focaccia bread is a nice accompaniment.

Ingredients:
1/2 cup extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, sliced
1 tsp crushed red pepper flakes
2 - 14 oz cans Italian plum tomatoes, chopped
salt
pepper
1 lb pasta (strands or tubes)
2 Tbsp torn fresh basil

Heat oil in a skillet
Add onion, garlic, & red pepper flakes & cook over medium-high heat, stirring frequently, until soft & golden, 7 mins
Add tomatoes & cook, stirring occasionally, until thickened, 15 mins
Add salt & pepper to taste
Meanwhile cook pasta in a large pot of boiling, salted water until firm to the bite; drain
Add pasta with basil to the hot sauce
Toss to coat, serve immediately

Quick Cook Crispy Pancetta & Scallions

Posted by popular demand. Anything with pancetta, butter, & olive oil is bound to be delicious!
Courtesy of the cookbook Pasta.

Ingredients:
8 pancetta slices
2 Tbsp butter
2 Tbsp extra virgin olive oil
4 scallions, sliced
1 lb dried pasta (tubes or shapes)*
1/4 cup grated Parmesan
salt, black pepper
additional grated Parmesan to serve

Chop pancetta into bite size pieces
Cook pancetta, turning frequently, in a skillet over medium-high heat until browned & crisp, 10 mins
Drain on paper towels
Pour off excess fat from skillet
Add butter & olive oil to skillet & melt over medium heat
Add scallions & cook, stirring constantly, until just soft, 2 mins
Meanwhile cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain, reserving 1/2 cup pasta water
Add pasta with Parmesan & pancetta to scallions
Toss well to coat, adding reserved water as needed
Add salt & pepper to taste
Serve immediately with additional Parmesan

* according to my pasta book - the shape of the noodle used is based on the recipe. Apparently the taste, texture, & ingridents all determine which kind of noodle shape is best.

Ziti with Spinach, Cherry Tomatoes, & Gorgonzola Sauce

This is my slightly modified version of a Cooking Light recipe. It's very easy to make & very yummy!

Ingredients:
16 oz uncooked ziti (1 package)
1 tsp extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp crushed red pepper
2 garlic cloves, minced
12 Tbsps half-and-half
6 Tbsps Gorgonzola cheese, crumbled
2 cups fresh spinach

Cook pasta according to package directions, omitting salt and fat; drain
Heat extra-virgin olive oil in a large nonstick skillet over medium heat
Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally
Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly
Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally

Serve with garlic bread sticks - 1 package refrigerated bread sticks, melt 1 Tbsp butter & mix with 1 1/2 tsp minced garlic. Brush butter mixture on bread sticks, twist, & bake in oven at 350° for 13 mins

Roasted Garlic & Cherry Tomatoes Pasta

Regardless of what you may think, this recipe isn't too garlicly. The roasted garlic doesn't come across as strong as minced or chopped garlic - and no 16 cloves of garlic is not too much!

Ingredients:
2 lbs cherry tomatoes, halved
16 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 lb dried pasta (spaghetti recommended)
1 handful torn, fresh basil leaves

Preheat oven to 400º
Arrange tomato halves & garlic cloves so that they fit snugly in an over tray or ovenproof pan
Drizzle with olive oil & sprinkle with red pepper flakes, salt, & pepper
Roast until garlic is soft & golden, about 25 mins
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain
Return pasta with tomatoes & garlic to the warm pasta pot
Toss well to coat
Sprinkle with basil
Serve immediately

Servings: 4

Herb-Ox Skillet Pasta Primavera

Ingredients:
4 cups water
4 tsp Herb-ox chicken flavored bouillon
8 oz uncooked spaghetti or linguine noodles
1 green pepper, chopped
1 small onion, chopped
2 - 3 cloves garlic, minced
1 head broccoli
2 - 3 carrots, chopped
1 Tbsp butter
2 Tbsp flour
1/4 tsp ground pepper
12 oz can evaporated skim milk
shredded Parmesan cheese

In a large, deep skillet, bring water & bouillon to a boil
Add pasta & cook as package directs
During the last 5 mins of cooking the pasta, add the vegetables
Cook until vegetables are crisp-tender
Drain pasta & vegetables; set aside
In the same skillet, melt butter
Stir in flour & pepper
Whisk evaporated milk all at once
Cook & stir over medium heat until thickened & bubbly
Return pasta & vegetables to skillet
Season with Parmesan cheese

Lasagna

Ingredients:
12 oz ground beef, pork, pork sausage, or Italian sausage
1 cup chopped onion (1 large)
2 - 4 cloves of garlic, minced
1 can tomatoes, cut up (7 1/2 oz can)
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
6 dried lasagna noodles
1 beaten egg
15 oz container ricotta cheese
1/4 cup Parmesan cheese
6 oz shredded mozzarella cheese

For sauce, in a medium saucepan cook the meat, onion, & garlic until the meat is brown; drain fat
Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, & pepper
Bring to boiling; reduce heat
Cover & simmer 15 mins; stirring occasionally
Meanwhile, cook noodles for 10 - 12 mins or until tender but still firm
Drain noodles; rinse with cold water, drain well
For filling, combine egg, ricotta cheese, & Parmesan cheese
Layer half the cooked noodles in a 2 quart rectangular baking dish
Spread with half of the filling, top with half of the meat mixture, add half of the mozzarella cheese
Repeat layers
Bake at 375º for 30 - 35 mins or until heated through
Let stand for 10 mins before serving

Yield: 8 servings

Macaroni & Cheese

Ingredients:
Butter, for greasing dish
12 oz wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 tsp all-purpose flour
1/2 tsp salt, plus more for pasta water
1/4 tsp freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 oz cooked ham, diced, optional
2 Tbsp finely chopped fresh Italian parsley leaves

Preheat the oven to 450º
Butter a 13 by 9-inch glass baking dish and set aside
Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes
Drain well, but do not rinse
Whisk the cream, milk, flour, 1/2 tsp salt, and pepper in large bowl to blend.
Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley
Add the noodles and toss to coat
Transfer the noodle mixture to the prepared baking dish
Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend
Sprinkle the cheese mixture over the noodle mixture
Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes
Let stand for 10 minutes before serving

Cheese Tortellini with Broccoli, Tomatoes, & Garlic

Ingredients:
3 Tbsp unsalted butter
2 lb broccoli stalks, removed, heads cut into small florets
4 garlic cloves, thinly sliced
1 1/2 lb frozen cheese tortellini
3 plum tomatoes, seeded & diced

Bring a large pot of salted water to a boil
Heat 1 Tbsp butter in a large skillet over medium heat
Add broccoli & garlic; season with salt & pepper
Cook, tossing occasionally, until broccoli is crisp-tender, 6 - 8 mins (if skillet gets too dry, add a little water)
Cook tortellini in boiling water until al dente
Drain, reserving 1/2 cup pasta water; return tortellini to pot
Add broccoli mixture, tomatoes, & remaining 2 Tbsp butter; season with salt & pepper, & toss gently to combine
Gradually add enough reserved pasta water to create a sauce that lightly coats tortellini
Serve immediately

Cavatappi with Arugula Pesto & Cherry Tomatoes

This Cooking Light pasta is amazing!
If you don't have time to make the pesto, Anne's Italian Basil Pesto works well and is wonderful. Using pre-made pesto is a huge time saver.
A great red wine paring is the 2004 Valpolicella Superiove Zenato.


Ingredients:
Pesto-
5 cups trimmed arugula
1/2 cup (2 oz) grated fresh Parmesan cheese
1/4 cup pine nuts, toasted
1 Tbsp lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 Tbsp extra virgin olive oil

1 lb uncooked cavatappi pasta
2 cups red & yellow cherry tomatoes, halved (about 3/4 lb)
2 Tbsp pine nuts, toasted

To prepare pesto, combine first 7 ingredients (through garlic clove) in a food processor; process until finely minced
With processor on, slowly pour 1/3 cup of water & oil through food chute; process until well blended
Cook pasta according to directions, omitting salt & fat; drain
Combine pesto, pasta, & tomatoes in a large bowl; toss well
Sprinkle pine nuts over pasta
Serve immediately

Creamy Stove-Top Macaroni & Cheese

Ingredients:
4 cups uncooked medium elbow macaroni
3 Tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/4 cups fat-free milk
1/4 cup (2 oz) less-fat cream cheese, softened
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp bottled minced garlic
1 1/4 cups (5 oz) shredded reduced-fat cheddar cheese

Cook pasta according to package directions, omitting salt & fat
Drain and set aside
While pasta cooks, place flour, salt, & pepper in a large saucepan
Add milk, stirring with a whisk until well blended
Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly
Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally
Stir in mustard, Worcestershire, & garlic; simmer 1 minute
Remove from heat
Add cheddar cheese, stirring until cheese melts
Combine pasta & cheese sauce in a large bowl; toss well