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The Pasta-bilities Are Endless - 1351 recipes

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More Pasta and Noodle recipes

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Combine mushrooms, wine, garlic, thyme, salt, and pepper in a saucepan and bring to a boil

  • RAVIOLI DOUGH:
  • 6 ounces fresh morel mushrooms sliced or chopped (approximately 2 1/2 cups)
  • 1/3 cup dry white wine
  • 3 garlic cloves minced
  • 1 tablespoon snipped fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1/3 cup ricotta cheese
  • 2 tablespoons grated parmesan
  • 1 tablespoon snipped fresh chives
  • Ravioli Dough (listed below)
  • 1 tablespoon olive oil
  • 1 cup evaporated skim milk
  • 1 tablespoon all-purpose flour
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 2 tablespoons water
  • 1 teaspoon olive oil
4/5 (1 Votes)

By

Season breast halves with salt and pepper; broil until rare and then cool

  • VINAIGRETTE:
  • 10 dove breast halves - (to 12) skin and rib
  • cages removed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup grated Monterey Jack cheese
  • 1/3 cup ricotta cheese
  • 2 garlic cloves minced
  • 1/4 cup chopped yellow onion
  • 1 tablespoon dried Italian seasoning
  • 1/4 cup seasoned breadcrumbs
  • 40 round won ton wrappers
  • 1/4 cup cornstarch mixed with
  • 1/4 cup cold water
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 cup olive oil
  • 1 cup chopped ripe tomato
  • 1/4 cup chopped fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
4.5/5 (2 Votes)

By

To prepare the sauce, melt butter over medium heat

  • CAJUN CREAM SAUCE:
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 3 cups heavy cream
  • 6 tablespoons freshly-grated Parmesan cheese
  • 3 tablespoons Cajun seasoning
  • FOR THE PASTA:
  • 4 boneless chicken breasts - (6 oz ea)
  • 2 tablespoons Cajun seasoning
  • 4 cups Cajun Cream Sauce
  • 1 1/2 pounds linguini cooked
  • 1 cup diced tomatoes
  • 1/4 cup sliced green onions
  • 1/2 cup shredded Parmesan cheese
  • 8 pieces garlic toast for serving
3.5/5 (6 Votes)

By

Brown chicken, sausage and tasso in corn oil over flame

  • 1/2 ounce corn oil
  • 2 ounces chicken chopped
  • 2 ounces sausage chopped
  • 1 tablespoon chopped tasso
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1 tablespoon chopped fresh garlic
  • 1/4 cup butter
  • 6 ounces marinara sauce
  • Spirelli pasta
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Cayenne pepper to taste
  • 1 cup Gouda Provolone
  • 1 tablespoon chopped green onion
3.4/5 (10 Votes)

By

A simple and easy but delicious recipe

  • 3/4 pound fettuccine
  • 2 tablespoons butter
  • 2 tablespoons garlic, chopped
  • 10 button mushrooms, quartered
  • 12 canned artichoke heart halves
  • 1/4 cup dry white wine
  • 1 pint heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1 pound king crab leg meat
  • 2 tablespoons fresh parsley, chopped
3.5/5 (76 Votes)

By

Adjust oven rack to lower-middle position and heat broiler

  • 2 Cups Panko breach crumbs
  • 3 tablespoons unsalted butter, cut into 6 pieces (cold)
  • 1 lb elbow macaroni
  • 1 tablespoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 1/2 teaspoons mustard powder
  • 1/4 teaspoon cayenne pepper
  • 5 cups milk
  • 2 cups shredded monterey jack cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
3.7/5 (43 Votes)

By

From Giada's family dinners by Giada de Laurentiis this seafood pasta recipe will get your family or friends leavin...

  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 6 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed dried red pepper flakes
  • 3 (14 1/2 ounce) cans diced tomatoes in juice
  • 2 cups bottled clam juice
  • 1 1/2 cups dry white wine
  • 4 pounds small manila clams, scrubbed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons unsalted butter
  • Salt to taste
  • 1 1/2 pounds dried linguine
  • Freshly ground black pepper to taste
3.9/5 (8 Votes)

By

Cook pasta and drain well

  • 3 cups diced chicken breast
  • 6 teaspoons Creole seasonings divided use
  • 1 cup julienned tasso (Savoie's or K-Paul's)
  • 1 stick butter
  • 1 cup sliced green onions
  • 1 pint heavy cream
  • 3 pounds cooked pasta (fettucine or linguini)
  • 1 cup grated Parmesan cheese
3.9/5 (14 Votes)

By

Heat oil. Caramelize onions

  • 2 tablespoons extra virgin olive oil
  • 10 ounces button mushrooms
  • 3 tablespoons balsamic vinegar
  • 1 yellow onion, chopped
  • 2 teaspoons garlic, pureed
  • salt and pepper
  • 1 lb chicken breast, cut into 1 to 1 1/2 inch pieces
  • 1 ⁄2 quart chicken stock
  • 2 -4 ounces marsala wine (Cribari)
  • 2 ounces white wine
  • 1 ⁄2 quart heavy cream
  • 1 lb rigatoni pasta
  • 1 tablespoon fresh basil, chopped (and parsley mix)
  • 2 tablespoons parmesan cheese, grated
  • 2 ounces garlic butter
  • parmesan cheese, shavings (garnish)
  • chopped fresh parsley (garnish)
3.5/5 (15 Votes)

By

Butternut squash ravioli w/ butter and brown sugar cinnamon sauce

  • 1 package of frozen butternut squash ravioli
  • 4 T Salted butter
  • 1 C Brown sugar
  • 2 T Whole milk
  • 1 t Kosher salt
  • 1/2 t Fresh cracked black pepper
  • 1 t Ground cinnamon
  • 1 t Crushed red pepper flakes (optional)
3.6/5 (78 Votes)

By

Heat olive oil in a large sauté pan

  • 16 ounces marinara sauce
  • 16 ounces clam sauce
  • 20 ounces mussels
  • 8 ounces squid cleaned
  • 3 ounces chopped garlic
  • 2 ounces olive oil
  • 2 1/2 pounds hot cooked linguini
  • Lemon wedges for garnish
3.5/5 (15 Votes)

By

Cook macaroni as directed but omit salt

  • 1 can (14 1/2 ounce size) low sodiumchicken broth
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 1/2 cup skim milk
  • 6-7 slices swiss or provolone cheese, cut up
  • 3 cups dry elbow macaroni
3.2/5 (14 Votes)

Any burning questions? Our chefs answer!

Low Sodium Macaroni & Cheese Morel Mushroom Ravioli