The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Morel Mushroom Ravioli
By á-170456
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
Dove Ravioli With Tomato-Basil Vinaigrette
By á-170456
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
Steak And Ale's Spicy Chicken Pasta
By á-170456
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
Semolina's Jambalaya Pasta
By á-174942
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
Fettuccine Alfredo with King Crab Leg Meat
By flour_arrangements
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
Classic Macaroni and Cheese (America's Test Kitchen)
By abrocakes
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
Linguine With Spicy Red Clam Sauce
By á-3801
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
Copeland's Of New Orleans' Chicken And Tasso Pasta
By á-174942
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
Rigatoni "d" (Maggiano's)
By á-34480
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)
Ravioli, butternut squash w/ butter and brown sugar cinnamon sauce
By John Hallock
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)
Buca Di Beppo's Linguine Frutti Di Mare
By á-174942
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
Low Sodium Macaroni & Cheese
By bossenga
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
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