Entree – Pasta

Mahir’s Gorgonzola Pasta

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Did you know you can cook your rigatoni (or any pasta actually) up to 48 hours before you want to serve it. Once your noodles are finished boiling (al dente), you take them out of the pot, take one or two tablespoons of olive oil per pound and drizzle it onto your noodles, tossing them to make sure they are all coated. Once your noodles cool for about 15 minutes, dump them in a large Ziploc bag and put the sealed bag in the refrigerator.  Time to serve – set your pasta pot on the stove and bring salted water to a boil. Add the pasta. A 30 second soak is all you need. The point here is to warm the pasta to serving temperature and remove most of the oil. 

Ingredients:

  • 1 1/2 lbs Rigatoni pasta cooked
  • 6 Tab butter
  • 4 c heavy cream (1 qt)
  • 8 oz crumbly Gorgonzola (not creamy or “dolce”)  1/2 lb
  • 4 Tab grated Parmesan
  • 1/2 tsp salt
  • 1/2 c minced fresh parsley

Directions:

  1. Melt butter in large pan.
  2. Add salt, parsley and cream.
  3. Heat to just before boiling.
  4. Add Gorgonzola.
  5. Stir until cheese melts and it begins to thicken (3-5 minutes).
  6. Add Romano cheese.
  7. Stir and cook 2 minutes more.
  8. Mix with pasta.
  9. Serve.

Serves:  Makes 3 cups – about 4 people

Source:  Rich Barkley. About the name. . . .I don’t know where Rich got the recipe but when I googled it this is what I found.  Mahir Aggarwal lives in Singapore!

It taste amazing like the Italian pasta

1 Like
Mahir Aggarwal
Mahir Aggarwal
Level 2 Burppler · 3 Reviews
Jun 7, 2014 · Italian

Pasta With Raw Tomato Sauce

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Tweak this simple uncooked tomato sauce to suit your taste. Substitute fresh mint for basil if you like or add a little chopped raw red onion or finely diced, fresh fennel bulb. Capers can be omitted, and sliced (black or green) pitted olives can take their place. For carnivores, this vegetarian dish can be spiked with pieces of ham or prosciutto, or chunks of roasted chicken. Pasta topped with uncooked tomato sauce and Parmesan can be a light choice for the hot summer days ahead.

Ingredients:

  • 11⁄2 lb large ripe heirloom tomatoes, about 2-3 large tomatoes
  • 1 garlic clove, finely chopped
  • 1 Tab capers, drained
  • Pinch of dried red chile flakes or 1⁄2 small red chile, seeded and minced
  • About 10 large basil leaves, cut into narrow shreds, divided use
  • 1⁄2 c extra-virgin olive oil
  • Coarse salt and freshly ground black pepper to taste
  • 12oz pasta, such as small conchigliette (medium small shells), small penne or medium-small orecchiette
  • Shaved Parmesan cheese

Directions:

  1. Place tomatoes in a heatproof bowl.
  2. Cover with boiling water and leave for 1minute.
  3. Remove.
  4. When tomatoes are cool enough to handle, peel off and discard skin.
  5. Place a sieve over a bowl.
  6. Quarter tomatoes.
  7. Press juice and seeds from tomato quarters over sieve.
  8. Coarsely chop the seeded tomato flesh and put into another bowl.
  9. Press juice from the seeds in the sieve.
  10. Add strained juice to the chopped tomatoes.
  11. Add garlic, capers, chili flakes (or minced fresh chili) and half of shredded basil.
  12. Gently stir in oil.
  13. Add a little salt (capers may be salty) and pepper.
  14. Set aside somewhere fairly cool (but not in fridge) for an hour for flavors to mingle.
  15. Cook pasta al dente in salted water according to package directions.
  16. Drain well in colander, giving the colander several good shakes to remove excess water.
  17. Combine the hot pasta with the raw tomato sauce.
  18. Toss.
  19. Taste and adjust seasoning as needed.
  20. When serving be sure to scoop up some of the juices at the bottom of the bowl.
  21. Serve scattered with remaining shredded basil and grinding of black pepper.
  22. Top with shavings of Parmesan cheese.

Source:  4

Source: Adapted from “River Cottage Veg,” by Hugh Fearnley-Whittingstall

 

 

Fettuccine Alfredo

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This does not have the American Heart Association’s approval!  Mac and Cheese for grownups.  You can add peas, tomatoes, etc and diced chicken, beef or salmon — but then it isn’t Alfredo.

Ingredients:

  • 1 pound fettuccine noodles
  • 1 stick butter (1/2 c) (must be real butter)
  • 1 c heavy cream
  • Salt and freshly ground black pepper
  • 2 c freshly grated Parmesan

Directions:

  1. Cook the pasta according to package directions.
  2. In a saucepan or skillet over low heat, warm the butter and cream.
  3. Season with salt and pepper.
  4. Place half of the Parmesan into a large serving bowl.
  5. Pour the warm butter/cream mixture over the top.
  6. Drain the pasta and immediately pour it into the bowl.
  7. Toss a couple of times.
  8. Then sprinkle in the other half of the Parmesan.
  9. Toss to combine, thinning with pasta water if necessary.
  10. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

Serves:   6

Source:  Ree Drummond, The Pioneer Woman

Pasta Bar for 75

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The clue for figuring meat for a crowd:  1/4 to 1/3 a pound per person.  However, the truth is meat does not come packaged that way.  So, guesstimate what is going to be most popular and go heavy on that product.  People will, of course, take a little of several things.  Trust me, no one will go away hungry!

4# pasta – mixed
3# angel hair pasta
marinara – 1#10 marinara + 1 qt
Alfredo  – ½ gal cream + 1 ½ # Parmesan cheese + ½  # butter (or check out               the *Fake Quattro Formaggi Sauce)
pesto  – 2 jars pesto
180 cooked shrimp – medium
10# chicken – cooked, sliced (or chicken tenders)
126 frozen meat balls – heated
5# Italian sausage – browned and drained
2# mushrooms sautéed
1 jar sun dried tomatoes
½ bag pine nuts
2# parm cheese
1 fresh basil (buy the plant – it will last longer if camping)

The trick is to lay everything out in a logical order.

Start with the bowls – large, or rimmed plates.
Next the pastas.
Then the meat choices.
Now you are ready for the sauces.
Finally the add-ons.
Last the cheese on top of everything.

For a large group arrange the set-up so it can be reached from both sides of the table.  Two lines – twice as fast!

Fake Quattro Formaggi Sauce

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When you are camping, or feeding a large group, you don’t want to mess around in the kitchen a lot.  You need simple.  Canned Alfredo sauce has almost all the ingredients you will find in Quattro Formaggi  (Four Cheese).  Take advantage of someone else grating, stirring and all that.

Ingredients:

  • 1 gal Alfredo sauce – about a #10 can if you can find it
  • 1/2 lb Gorgonzola cheese – or other mild blue cheese – crumbled

Directions:

  1. Heat the Alfredo – a crock pot works nicely.
  2. Add the blue cheese.
  3. Stir until cheese melts.

Serves:   Enough for 75 if on a pasta bar with other sauce choices.  25 if only choice.

Source:  I enjoy the people at a party, not cooking in the kitchen.  (Although, frequently the party is in the kitchen!)

Crab Giovanni

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This is one of those “family” dishes that cries out “modify me!”

Ingredients:

  • 1/2 c butter
  • 2 onions, coarsely chopped
  • 1/4 lb mushrooms, sliced
  • 6 oz conchiglie, medium size (shells)
  • 3/4 crab
  • 1/4 c green olives
  • 1 c cheddar cheese, shredded (4 oz)
  • 1/4 c sour cream
  • 1 can tomatoes (about 1 lb)
  • 3/4 tsp salt
  • 1/2 tsp basil

Directions:

  1. Preheat oven 350°.
  2. Melt butter in frying pan.
  3. Add onions and cook until limp.
  4. Add mushrooms and garlic.
  5. Saute about 2 minutes, until garlic is aromatic.
  6. Cook pasta until al dente.
  7. Drain and add to onion mixture.
  8. Add crab, olives, cheese, sour cream, tomatoes (and their liquid – break them up a bit).
  9. salt and basil.
  10. Pour mixture into greased 1 1/2 qt baking dish.(If made ahead, cover and refrigerate.)
  11. Bake, uncovered, for 30 – 35 minutes or until hot and bubbly.

Serves:  4 – 6

Source:  Sunset Pasta Cook Book

Note:  I used coiled fideo, increased the tomatoes to a large can (1 lb 12 oz), increased the sour cream to 1 cup and used a combination of crab and shrimp.  (Probably could use chicken too.) Omitted green olives – someone in the family doesn’t like them!  Still a very hearty, tasty dish.

 

 

Pasta Salad

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Try this with the flavored noodles – spinach, tomato, etc.

Ingredients:

  • 1 lb pasta – shells, spiral, etc.
  • 5 celery stalks, chopped
  • 1 cucumber cut into small pieces
  • 3 tomatoes diced
  • 1/2 red onion diced
  • 1/4 lb mushrooms sliced
  • 12 olives, sliced (green or ripe – your choice)
  • 1 bottle Bernstein’s Italian dressing

Directions:

  1. Cook pasta.
  2. Mix with vegetables.
  3. Marinate it all in the dressing, making sure you have plenty of dressing – enough to puddle in the bottom of the bowl.
  4. Serve at room temperature or chilled.

Serves: 6-8

Source:  John and Susan Nitta

Shrimp Puttanesca

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Ingredients:

  • 16 large raw shrimp, peeled and deveined
  • 4 Tab smashed garlic
  • 5-6 whole pickled anchovies
  • 2 Tab chopped shallots
  • 4 Tab capers
  • 2 Tab chopped olives
  • 1 Tab red pepper flakes
  • 1 c white wine
  • 1 c peeled seeded tomatoes
  • 1/2 c cherry tomatoes
  • chopped parsley as needed
  • extra “virgin” olive oil

Directions:

  1. In a very hot saute pan, add garlic, shallots, anchovies, toolive oil.
  2. Cook for one minute or until very aromatic.
  3. Deglaze with white wine.
  4. Add shrimp, tomatoes, capers, olives.
  5. Cook for about 2 more minutes or until shrimp is done.
  6. Add parsley.
  7. Season as desired.
  8. Serve over pasta.

Serves:  4

Source:  

Margie’s Chicken Pasta with Spinach and Sun-dried Tomatoes

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This recipe was originally used for the alpha dinners at Good Shepherd Church. I have scaled this down to family size, but have made this in a large roaster for 100. The key for large serving large groups, is to cook the components separately. That way everything is cooked well and you don’t have to guess on when it will be ready.

  • 1 lb chicken
  • 1/2 c sherry
  • 1 c chicken broth
  • 1 1/2 c water
  • 1 Tab butter
  • 1 clove garlic – crushed
  • 1 Tab flour
  • 8 oz cream cheese
  • 8 oz sour cream
  • 1 c half and half
  • 1 lb pasta – penne, radiatore or other sturdy pasta
  • 1 1/2 oz sun-dried tomatoes, julienned
  • garlic salt
  • pepper
  • 1 lb spinach, fresh or frozen (defrosted)

Directions:

  1. Simmer chicken in broth, sherry and water in large sauce pan.
  2. When cooled, remove chicken and reserve broth.
  3. Chunk chicken and set aside.
  4. Return 1/2 c broth to pan.
  5. Add cream cheese to broth and stir until smooth.
  6. Meanwhile, melt butter in sauce pan.
  7. Add garlic and salt.
  8. Add flour and cook 2 minutes.
  9. Add half the reserved broth to make a thick gravy.
  10. Cook pasta as directed al dente.
  11. Add half and half to cream cheese mixture while pasta cooks.
  12. Season to taste with garlic salt and pepper.
  13. Drain pasta.
  14. Combine pasta, chicken, gravy, tomatoes, spinach.
  15. Add reserved broth as needed.

For a large group, I would finish this in an electric roaster and keep warm on low. At home, everything goes into the pasta pot and heated on low if needed. I will also, make it ahead of time and put it into a large covered casserole. Heat in oven at 350 for 45 min. or until hot.

Serves: 8 – 10

Source:  Margie – Inspired by Lucia’s chicken

Notes – Ginger the Mom:  Prepared this for dinner Sunday – sort of.  Used 4 chicken breasts, (save broth to cook the pasta) 1 c sherry, 1 Tab onion soup mix, doubled cream cheese, sour cream, half and half, 4 c small macaroni, 3 oz sundried tomatoes, and 2 bags (10 oz each) spinach.  I made the gravy, but would not bother next time – just add the cream cheese, sour cream, and part of the 1/2 and 1/2 (mixed with the tomatoes, garlics) to the pasta.  Add enough more 1/2 and 1/2 for the creaminess you want.  I would use frozen spinach – easier to mix in.  It made enough for 10-12 – leftovers are a goal!

Lobster Baked Macaroni and Cheese

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American Cruise Lines had a 7 day Lobster Cruise along the coast of Maine – lobster breakfast, lunch and dinner.  YUM!

Ingredients:

  • 16 oz elbow macaroni, dry
  • 1 Tab butter plus 1/4 cup butter divided
  • 1/4 c flour
  • 1 Tab Dijon mustard
  • 1 tsp pepper
  • 1/2 tsp Kosher salt
  • 1 Tab Old Bay seasoning
  • 1/4 tsp paprika
  • 2 1/2 c heavy cream
  • 1 1/2 c Swiss cheese, shredded
  • 1 12 c cheddar cheese, shredded
  • 1 1/2 c smoked Gouda cheese shredded
  • 1 c siago cheese, grated
  • 3 lbs lobster meat, picked

Topping:

  • 2 c panko bread crumbs
  • 6 Tab butter, melted
  • 1 1/2 c cheddar cheese, shredded
  • 1/4 c Parmesan cheese

Instructions:

  1. Preheat oven 350º.
  2. Cook macaroni al dente.
  3. Drain and rinse in cold water.
  4. In a large saucepan, melt buter.
  5. Stir in  flour, pepper, salt and paprika until smooth.
  6. Gradually add mustard and cream.
  7. Bring to a boil;  cook and stir for 2 minutes or until thickened.
  8. Stir in the cheese, mix until blended.
  9. Remove from heat, fold in macaroni and lobster.
  10. Transfer to a greased 9×13 baking dish or individual casserole dishes.
  11. In a small bowl, combine panko, butter and cheese.
  12. Sprinkle on macaroni mixture.
  13. Bake for 15 – 20 minutes or until golden brown.
  14. Let stand for 5 minutes before serving.

Serves:  8

Source:  Executive Chef, American Cruise Lines