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The Pasta-bilities Are Endless - 1351 recipes

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Cook linguine according to package directions

  • 1 package (16 ounces) linguine
  • 12 bacon strips, diced
  • 1 medium onion, chopped
  • 1-1/4 pounds uncooked large shrimp, peeled and deveined
  • 1-1/4 cups barbecue sauce
  • 1/3 cup grated Parmesan cheese
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Crusty beef, cheese and noodle casserole

  • 2 tbl. oil
  • 1 chopped onion
  • 2 lbs. ground beef (7% fat is best)
  • 40 oz. meatless mushroom marinara sauce
  • 1 tsp. salt
  • 1 lb. fine noodles, cooked and drained
  • 1 lb. sharp cheddar, shredded
  • seasoned salt
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  • 6 tablespoons (3/4 stick) unsalted butter
  • 24 large shrimp, peeled and deveined
  • 2 tablespoons minced shallots
  • 1 small jalapeño, seeded, thinly sliced
  • 1/2 cup dry white wine
  • 1 1/2 cups orange juice
  • 3/4 cup whipping cream
  • Salt and pepper to taste
  • 12 ounces angel-hair pasta
  • 1/4 cup chopped fresh parsley
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This is a classic Filipino soup

  • INGREDIENTS:
  • 1/4 cup vegetable oil
  • 6 cloves garlic, chopped fine
  • 1 onion, diced
  • 1 chicken, quartered
  • 10 cups water
  • 1 carrot, chopped
  • 2 leeks, trimmed and chopped
  • 2 stalks celery, chopped
  • 1 tp salt
  • 2 tbs fish sauce
  • 10 pieces dried mushrooms
  • 1 8-ounce package glass noodles, soaked in water for 10 minutes
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Stir the cornstarch, soy sauce and sesame oil together in a medium bowl

  • FOR THE SOUP BASE:
  • 1/2 pound boneless pork cut thin strips
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 3 cups chicken stock (or canned chicken broth)
  • 3 tablespoons soy sauce
  • 1 tablespoon black vinegar (or balsamic vinegar)
  • 2 teaspoons sesame oil
  • 1/8 teaspoon freshly-ground white pepper
  • FOR THE DISH:
  • 2 dried wood ear mushrooms
  • 8 dried lily buds
  • 1 teaspoon dried shrimp
  • 16 ounces fresh wide Chinese egg noodles
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 small napa cabbage cored, and cut crosswise into 1/2" strips
  • 1/4 cup sliced bamboo shoots
  • 4 oyster mushrooms
  • 4 green onions trimmed, and cut into 2" lengths
  • 2 tablespoons cornstarch dissolved in
  • 1/4 cup water
  • 4 eggs
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Bring water to a boil in a large pot and cook the frozen pasta according to package directions

  • 1 bag frozen ricotta, tofu, or vegetable-filled
  • tortellini; ravioli; ricotta cavatelli;
  • or gnocchi - (16 oz)
  • 2 cans pink beans - (16 oz ea) drained, rinsed
  • 1 jar quality chunky marinara sauce - (28 oz)
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Place the fish on buttered foil and sprinkle over the lemon juice and seasoning, then dot with butter

  • CHEESE SAUCE:
  • 1 pound haddock fillet cut into 3 pieces
  • Juice of 1/2 lemon
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons butter
  • 2 cups elbow macaroni
  • 1/4 cup Cheddar cheese grated
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 1/4 cups milk
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pinch dry mustard
  • 1/2 cup grated Cheddar cheese
  • Parsley sprig for garnish
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In a 10- to 12-inch saucepan, heat the oil until hot but not smoking

  • 1 cup extra-virgin olive oil plus
  • more for drizzling
  • 1 medium onion thinly sliced
  • 2 pounds mixed red, yellow, and green peppers cut thin strips
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 pound ground pork
  • 1/2 cup dry white wine
  • 1/2 cup tomato paste
  • 1 cup Basic Tomato Sauce (see recipe)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound fusilli
  • 1/2 cup freshly-grated pecorino or caciocavallo
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Place 6 quarts water to boil and add 2 tablespoons salt

  • 1 pound fresh sea urchin roe chopped into
  • thumbnail-size pieces
  • 3 scallions thinly sliced
  • 1 yellow zucchini sliced paper thin
  • 2 1/2 cups roughly-chopped overripe plum tomatoes (abt 6 tomatoes)
  • 1/2 cup extra-virgin olive oil
  • Juice and zest of 2 lemons
  • 2 tablespoons hot crushed peppers
  • 1/2 tablespoon sea salt
  • 1 pound linguine
  • 1/2 cup finely-chopped Italian parsley (abt 2 bunches)
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Heat the oil in a skillet over medium-high heat

  • 1/3 cup olive oil
  • 6 garlic cloves chopped
  • 3 pounds large shrimp shelled
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil leaves
  • 2 teaspoons dried red pepper flakes
  • 4 cups marinara sauce
  • 2 cups dry white wine
  • 1 1/2 pounds linguine
  • Salt to taste
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In a large skillet, heat the olive oil

  • 3 tablespoons extra-virgin olive oil
  • 1 3/4 cups diced leeks
  • 1/4 pound pancetta or bacon diced
  • 1/3 cup minced flat-leaf parsley
  • 1 package frozen petite peas - (10 oz) thawed
  • 3 cups Tomato And Basil Sauce (see recipe) (or prepared tomato sauce)
  • Fine sea salt to taste
  • Coarsely-ground black pepper to taste
  • 1 pound capellini or angel hair pasta broken into thirds
  • 2 cups freshly-grated Asiago or Parmigiano-Reggiano cheese - (5 oz)
  • 20 aluminum foil cupcake cups (3" wide and 1 1/2" deep)
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Preheat the oven to 350 degrees

  • DOUGH:
  • 1 small beet stem trimmed to 2"
  • 2 1/2 cups unbleached all-purpose flour - (to 3)
  • 1/2 cup fine semolina flour
  • 1/8 teaspoon fine sea salt
  • 4 large eggs
  • FILLING:
  • 3 tablespoons butter
  • 3 tablespoons minced flat-leaf parsley
  • 1/4 pound prosciutto minced
  • 1/3 cup pine nuts
  • 1/2 pound Gorgonzola cheese chopped
  • SAUCE:
  • 1/2 pound unsalted butter - (2 sticks) room temperature
  • 3 garlic cloves peeled
  • 1 1/4 cups flat-leaf parsley leaves - (packed)
  • Fine sea salt to taste
  • 1 tablespoon extra-virgin olive oil - (to 2)
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