Road rules1 min ago
Pasta recipies
16 Answers
Whats your fave pasta recipie for me to try!? Xxx
Answers
1 to 16 of 16
Best Answer
No best answer has yet been selected by tinkerbell23. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
I finely chop a shallot and chuck it in a frying pan with chopped parsley and garlic. I get one of those mixed seafood packs (mussels, prawns and calamari) and throw that in to warm with a good splash of white wine. Then just tip it onto a bowl of spaghetti or angel hair pasta. It`s really quick and easy.
Making a "macaroni cheese" from scratch but with a difference:
(i) make or buy fresh tagliatelle from scratch.
(ii) sauté off some bacon and leeks
(iii) make a white sauce and add plenty and more of good grated cheese (like a farm cheddar)
assemble, stirring in plenty of fresh black pepper, chopped red chilli to taste and chipotle.....
sprinkle some ciabatta crumbs, more grated cheese perhaps a fresh parmesan or hard sheep cheese, cover in cherry toms, (or quarter toms) and bake for 20 mins.
Good bottle of Rioja or a Cotes du Rhone and enjoy....make plenty.
(i) make or buy fresh tagliatelle from scratch.
(ii) sauté off some bacon and leeks
(iii) make a white sauce and add plenty and more of good grated cheese (like a farm cheddar)
assemble, stirring in plenty of fresh black pepper, chopped red chilli to taste and chipotle.....
sprinkle some ciabatta crumbs, more grated cheese perhaps a fresh parmesan or hard sheep cheese, cover in cherry toms, (or quarter toms) and bake for 20 mins.
Good bottle of Rioja or a Cotes du Rhone and enjoy....make plenty.
open a tin of pek chopped pork cut it into 1" cubes
fry in olive oil with chopped onion until it gets a crusty exterior
add 4 cloves chrushed garlic chopped chicken stockcube 100g tomato puree
reduce heat strir with wooden spoon until it starts to stick on pan
add good slugs of soy, thai fish sauce, red wine vinegar & worcester sauce
add tin chopped tomatoes reduce heat as low as poss. put on lid
cook pasta - spirals work well
make a roux add warm milk/water , melt in grated cheese (cheddar&brie)
add drained pasta to tomato sauce put in ovenproof dish
pour over cheese sauce top with grated parmesan
bang in oven 200c for 20 mins serve with garli bread....
LUSH
fry in olive oil with chopped onion until it gets a crusty exterior
add 4 cloves chrushed garlic chopped chicken stockcube 100g tomato puree
reduce heat strir with wooden spoon until it starts to stick on pan
add good slugs of soy, thai fish sauce, red wine vinegar & worcester sauce
add tin chopped tomatoes reduce heat as low as poss. put on lid
cook pasta - spirals work well
make a roux add warm milk/water , melt in grated cheese (cheddar&brie)
add drained pasta to tomato sauce put in ovenproof dish
pour over cheese sauce top with grated parmesan
bang in oven 200c for 20 mins serve with garli bread....
LUSH
To serve 4 people:
500g minced pork (also good with beef or lamb)
I chopped onion
2 crushed garlic cloves
tablespoon of olive oil
glass of white wine
cup of chopped mushrooms
tablespoon of tomato puree
3/4 pint of chicken or vegetable stock
teaspoon of dried mixed herbs
seasoning to taste.....black pepper, a pinch of cayenne
small cup of double cream
pasta.....I like spaghetti, broken up...
cupful of grated cheddar mixed with grated parmesan
2 tablespoons dried breadcrumbs.
Sweat the onion until soft, add the garlic, mushrooms and pork, stir around until pork mince has separated. Drain off any excess fat. Add the wine, and boil until reduced, stirring constantly. Add stock, herbs, puree, and bring to the boil, and simmer very gently for one hour. Add the cream, and continue to simmer. You should have plenty of liquid.....essential to avoid a stodge!
Meanwhile cook the pasta for about 8-10 minutes, stir to separate the spaghetti. Drain, and mix with the sauce. Pour into a large, flattish dish, and sprinkle the grated cheese and breadcrumbs all over.
Place the dish under a pre-heated grill for a few minutes, when the topping will be brown, crisp, and sizzling.
Serve with crusty bread and a green salad.
500g minced pork (also good with beef or lamb)
I chopped onion
2 crushed garlic cloves
tablespoon of olive oil
glass of white wine
cup of chopped mushrooms
tablespoon of tomato puree
3/4 pint of chicken or vegetable stock
teaspoon of dried mixed herbs
seasoning to taste.....black pepper, a pinch of cayenne
small cup of double cream
pasta.....I like spaghetti, broken up...
cupful of grated cheddar mixed with grated parmesan
2 tablespoons dried breadcrumbs.
Sweat the onion until soft, add the garlic, mushrooms and pork, stir around until pork mince has separated. Drain off any excess fat. Add the wine, and boil until reduced, stirring constantly. Add stock, herbs, puree, and bring to the boil, and simmer very gently for one hour. Add the cream, and continue to simmer. You should have plenty of liquid.....essential to avoid a stodge!
Meanwhile cook the pasta for about 8-10 minutes, stir to separate the spaghetti. Drain, and mix with the sauce. Pour into a large, flattish dish, and sprinkle the grated cheese and breadcrumbs all over.
Place the dish under a pre-heated grill for a few minutes, when the topping will be brown, crisp, and sizzling.
Serve with crusty bread and a green salad.
"Proper Bloke's Fusilli with Sausage (Jamie Oliver)
ingredients
• 2 heaped teaspoons fennel seeds
• 2 dried red chillies, crumbled
• olive oil
• 600g good-quality coarse Italian or Cumberland sausages
• 1 tablespoon dried oregano
• a wineglass of white wine
• zest and juice of 1 lemon
• 500g good-quality fusilli or penne
• sea salt and freshly ground black pepper
• a couple of knobs of butter
• a handful of freshly grated Parmesan cheese, plus extra for serving
• a small bunch of fresh flat-leaf parsley, leaves picked and chopped
This is a real blokey, gutsy yet simple pasta dish – but saying that, girls tend to like it as well! It hasn’t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that’s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.
Bash up the fennel seeds and chillies in a pestle and mortar or Flavour Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top."
I make this all the time, once we had no white wine so I used cider instead, we like it that way even better! (If you use the cider you don't need the lemon)
ingredients
• 2 heaped teaspoons fennel seeds
• 2 dried red chillies, crumbled
• olive oil
• 600g good-quality coarse Italian or Cumberland sausages
• 1 tablespoon dried oregano
• a wineglass of white wine
• zest and juice of 1 lemon
• 500g good-quality fusilli or penne
• sea salt and freshly ground black pepper
• a couple of knobs of butter
• a handful of freshly grated Parmesan cheese, plus extra for serving
• a small bunch of fresh flat-leaf parsley, leaves picked and chopped
This is a real blokey, gutsy yet simple pasta dish – but saying that, girls tend to like it as well! It hasn’t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that’s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.
Bash up the fennel seeds and chillies in a pestle and mortar or Flavour Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top."
I make this all the time, once we had no white wine so I used cider instead, we like it that way even better! (If you use the cider you don't need the lemon)
1 to 16 of 16
