Category: Pasta

09/13/11

Penne with Chicken & Smoked Gouda

Permalink 04:48:24 pm, Categories: Entrees, Pasta, Chicken  

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound penne pasta
3 cups chicken -- cooked and cubed
1 cup roasted red peppers -- drained and sliced
1 package frozen chopped spinach -- thawed and drained
1/4 pound bacon -- cooked and crumbled
1 cup half and half
8 ounces smoked Gouda cheese -- shredded
1/4 cup Parmesan cheese -- grated
1 teaspoon garlic -- crushed

Cook pasta according to package instructions. Drain and place in large bowl.
Stir in chicken, red peppers, chopped spinach, and bacon. In a small
saucepan over low heat, stir half-and-half, cheeses, and garlic until melted
and well blended. Pour over pasta.

04/21/08

Lasagna

Permalink 07:19:16 pm, Categories: Entrees, Pasta  

I can't believe I've made it this long without posting a lasagna! Well, I can since it's one of the few things I make without a recipe.

1 lb sausage, browned
1 jar (yes, jar, I know) spaghetti sauce, I prefer Barilla's marinara
dry red wine

16 oz. ricotta
1 egg
1/2 c. freshly grated Parmesan (divided)
fresh chopped oregano & basil, if available
salt & pepper

1 lb mozzarella, shredded
1 lb Barilla no-boil lasagna noodles

You can use non-no-boil noodles, or other brands of no-boil, but I vastly prefer Barilla.

Preheat oven to 350F, spray 9x13 baking pan with Pam.

Drain the sausage, add the spaghetti sauce, and simmer for 5-10 minutes. Add a healthy splash of wine and simmer for another five minutes. Set aside.

Combine ricotta, egg, half the parmesan, herbs, salt, and pepper.

Combine mozzarella & remaining parmesan.

Ladle a half cup of sauce into the pan, top with three noodles.
Top the noodles with half the ricotta mixture, 1/3 the sauce, and 1/3 the cheeses. Top with three more noodles, then repeat the last layer. Top with three more noodles, the remaining sauce, and the remaining cheese. Be sure the noodles are completely covered with sauce or you'll have unpleasantly crispy edges.

Cover tightly with tin foil and bake for 45 minutes. Remove the foil and bake for another ten minutes to brown. Let sit for ten minutes, and enjoy! We like it with garlic bread, red wine, and a salad.

03/14/07

Stovetop Mac & Cheese

Permalink 07:39:16 pm, Categories: Entrees, Pasta  

From Good Eats

1/2 pound elbow or corkscrew macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
Fresh black pepper
1/2 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Spaghetti Carbonara

Permalink 06:41:12 pm, Categories: Entrees, Pasta  

This is from Cook's Illustrated and is basically the recipe I grew up on, with the addition of garlic. I've tweaked the technique a bit to temper the eggs and make it more difficult to curdle.

2 tbs extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), cut crosswise into 1/4-inch pieces
3 eggs
3 ounces Parmesan cheese , finely grated (1 cup)
3 small cloves garlic , minced
1 pound spaghetti
Table salt and ground black pepper (see note)

Cook spaghetti, reserving a cup of cooking water.

Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl. Slowly stir in about 1/3 cup of the hot pasta cooking water to temper the eggs.

Return drained pasta to pot; pour egg mixture over hot pasta stirring constantly. Sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss lightly to combine. Serve immediately.

09/16/06

Tomato, Feta, and Artichoke Heart Pasta

Permalink 09:21:57 pm, Categories: Entrees, Pasta, Photo  

tomato and artichoke pasta

From While the Pasta Cooks.

This one's been a family favorite for years and is (somewhat disturbingly) one of the few dishes I no longer consult a recipe for.

1 lb pasta (I prefer shells)
1 jar marinated artichoke hearts, diced into bite-size pieces
2 large tomatoes, diced
8 oz feta, crumbled
2 tbs extra virgin olive oil
1 tbs minced parsley
1 tbs minced basil

Cook the pasta. Add remaining ingredients, including the artichoke marinade.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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