The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Barbecue Shrimp Over Pasta
By bjmj_1622
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
Crusty Beef, Cheese and Noodle Casserole
By GrandmaFred
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
Pasta With Shrimp and Jalapeño-Orange Sauce
By danaheller
***
- 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
Sotanghon (Glass Noodle) Soup
By lili4
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
Shang Dong Stir-Fry Noodles
By á-174942
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
Hearty Pasta And Pink Beans
By á-170456
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)
Macaroni Fish Pie
By á-174942
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
Ragusa Shepherd's Pasta - {Fusilli Al Pastore Ragusa}
By á-170456
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
Linguine With Sea Urchins
By á-174942
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)
The Pasta Factory's Shrimp Al Diablo
By á-170456
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
Small Pasta Molds - {Timballini Di Pasta}
By á-170456
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)
Pasta 'Caramels' - {Caramelle Di Pasta}
By á-170456
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)
Any burning questions? Our chefs answer!