Pasta with Cherry Tomato Sauce & Truffle Oil

 

INGREDIENTS

1 pound pasta

3 tablespoons olive oil

2 small shallots, finely chopped

2 cloves garlic, finely chopped

Small pinch red pepper flakes

Pinch of sugar

½ cup white wine

1 tablespoon butter

½ teaspoon fresh ground black pepper

1 pint grape tomatoes, halved

¼ cup basil, torn

¼ cup Parmesan cheese, grated

2 tablespoons truffle oil, to taste (optional)

 

DIRECTIONS

Bring water to a boil and season with salt. Add pasta and cook to al dente. Drain and reserve some of the pasta cooking water. In a large sauté pan add oil and heat to medium-high. Add shallots and sauté until softened then add garlic, red pepper flakes, tomatoes and sugar. Sauté for about a minute, being careful not to burn the garlic. Add wine and deglaze pan. Let simmer for a couple of minutes. Add the butter and pasta to the sauce. Toss to combine. Remove from the heat. Add the basil, cheese and truffle oil. Add a small amount of pasta water to adjust the consistency. Serve immediately.

 

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Meyer Lemon & Crab Pasta

 

INGREDIENTS

1 pound spaghetti

1 pound crabmeat

2 tablespoons extra virgin olive oil

1/2 cup white wine

1/2 cup Meyer lemon juice, plus wedges for garnish

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

1/2 cup finely minced flat-leaf parsley

 

DIRECTIONS

Bring the pasta water to a boil, salt it and the pasta. While the pasta cooks, add the crabmeat to the olive oil in a large skillet over low heat, and just warm briefly. Add the wine and bring to a quick boil. Immediately turn the heat to low. Stir in the lemon juice and seasonings. Drain pasta, reserving 1/2 cup of pasta water. Pour the pasta in the pan with the crab. Toss in 1/4 cup of the cheese and the parsley. If the pasta needs more liquid, add a little of the reserved pasta water. Serve in bowls, sprinkling the remaining cheese on top and garnishing with lemon wedges.

 

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San Marzano Marinara

 

INGREDIENTS

1-28 ounce can of San Marzano tomatoes

1-28 ounce can of crushed tomatoes

2 tablespoons grapeseed oil

1 medium sweet onion, minced

5 cloves garlic, minced

2 tablespoons of tomato paste

1/2 cup dry red wine, divided

2 tablespoons dried oregano

2 tablespoons herbs de Provence

1 tablespoon black pepper

1/2 teaspoon salt, plus more to taste

1 handful of fresh basil, chopped (1 tablespoon, dried)

 

DIRECTIONS

Over medium heat add oil to a large sauce pan. When oil is hot, add onion. Using a wooden spoon, sauté until soft, but not brown. Add garlic and sauté for 1 minute. Add the tomato paste and stir into the onion and garlic. Let the mixture caramelize and darken just a bit and then add wine to deglaze.

 

Add the San Marzano tomatoes and crush slightly with the wooden spoon. Add the can of crushed tomatoes and stir together completely. Reduce heat to low and add the herbs, pepper and salt. Stir to combine and let simmer for at least 30 minutes or much longer, if possible. Taste with a piece of bread and adjust seasoning if necessary.

 

If you make adjustments simmer for another 15 minutes. When desired flavor is achieved, remove from heat and add the basil. If you think the flavor is too acidic you can add a pat of butter or 1 teaspoon of sugar. If adding sugar let the sauce simmer for another 10 minutes and test again. This makes about 6 cups of sauce. Put half of it in a large freezer bag and freeze for later use.

 

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Fresh Pumpkin Ravioli with Sage-Brown Butter

 

INGREDIENTS

2 cups all-purpose flour, plus more for dusting

4 eggs

1 can pumpkin puree

1/4 cup ricotta cheese

2 tablespoons dried, sweetened cherries, finely chopped

1/4 cup crushed almond cookies (Anna’s)

1 teaspoon almond extract

2 tablespoons parmesan cheese, grated

1/4 teaspoon salt

1 stick butter

1/4 cup pine nuts, toasted

1 tablespoon fresh sage, chopped

 

DIRECTIONS

To make ravioli filling, combine pumpkin, ricotta, cherries, cookie crumbs, almond extract, parmesan and salt in a large bowl. Place in a piping bag with a wide tip and set aside. To make ravioli dough, add flour to a large bowl. Make a well with the flour and add the eggs to the middle of the flour. Using your hands break up the eggs and slowly begin working in the flour. Continue to combine until all flour is incorporated. Your dough should be slightly dry, not sticky but soft. If it is too wet add a small amount of flour. If it is too dry add a small amount of water. Flour a board and knead the dough for a few minutes until is elastic but still soft. Wrap in plastic and refrigerate for 20 minutes. Using a rolling pin roll out slightly so that it is a more manageable size for the pasta roller. Set the pasta roller to the widest setting. Roll it through two times for each number, turning the dough each time it is rolled. Continue to flour the dough as it is rolled out. The flour will help the dough stretch. Lay the dough flat on a large work surface. Find the middle of the dough and cut in half. On one half of the dough pipe a small amount of filling in two inch intervals down the length of the strip dough.  Create another row two inches away from the first row. Place the other sheet of pasta over the sheet with the filling. Press around the mounds of filling to remove excess air. Using a pizza cutter, cut out 2 by 2 inch  squares of ravioli. Ravioli can be frozen at this point. Do not thaw before cooking. When ready to cook bring a large pot of salted water to a gentle, low boil. Add the ravioli to the water. If the ravioli is frozen cook for 5 to 7 minutes. Otherwise cook for 2 to 4 minutes.  While the ravioli is boiling melt the butter in a large sauté pan. Allow the butter to foam and brown slightly, remove from the heat. Add the sage. When ravioli is done, add to the butter, along with a small amount of pasta water. Toss to combine. Garnish with grated parmesan and toasted pine nuts.

 

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Spaghetti Al Limone

 

INGREDIENTS

1/2 pound fettuccini

2 tablespoons olive oil

1 shallot, minced

1/4 cup pine nuts1

/4 cup white wine2

lemons, juiced and zested

2 tablespoons cream

1/4 cup Parmesan, grated

1/2 cup cherry tomatoes, quartered

1/4 cup mozzarella, cubed

8 to 10 torn basil leavesLemon slices, for garnish

 

DIRECTIONS

Boil water for pasta. While pasta is cooking heat a large sauté pan over high heat. Add the olive oil, shallot and pine nuts and sauté until shallots are soft and pine nuts begin to toast.

Add the wine and lemon juice to deglaze the pan. Add the zest and cream and bring to a boil. Turn off the heat. Using tongs add the fettuccini to the sauté pan.

Add the Parmesan and toss the pasta in the pan to coat completely with the sauce and cheese. Add the tomatoes, mozzarella and basil.

Serve immediately with lemon slices and more Parmesan for garnish. 

 

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Seared Scallops with Lemon Pesto

 

INGREDIENTS

1/2 pound linguine

1 pound large sea scallops

4 tablespoons olive oil, divided

2 large garlic cloves, minced

1/2 cup white wine

2 lemons , juice and zest

1/4 cup basil pesto

salt & cracked black pepper, to taste

Grated parmesan cheese, for garnish

 

DIRECTIONS

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Remove from heat and set aside. Keep warm by only draining half the water.

Rinse scallops and dry thoroughly with paper towels. Season with salt and pepper on both sides. Heat 2 tablespoons of oil in a sauté pan over high heat. Add scallops and turn after two to three minutes. If they are still sticking to the pan do not turn yet. When they release on their own they are ready to turn. After turning, lower heat to medium, add the juice from 1/2 a lemon and cook for one minute. Remove pan from the heat and set aside.

In a large sauté pan add the garlic and remaining 2 tablespoons of oil over medium heat. Gently sauté the garlic, being careful not to burn. Add the wine, lemon juice and zest. Heat through and then add the pesto and remove from heat. Drain remaining water from the pasta and pour the sauce over the pasta. Use tongs to toss and combine. 

Add the scallops and all of the liquid from the pan. Add black pepper and salt to taste. Toss gently to combine. Garnish with grated parmesan. 

 

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Fresh Pasta

 

INGREDIENTS

1 3/4 cups flour (all purpose or Italian 00 flour)

2 eggs

1 egg yolk

2 tablespoons warm water

 

DIRECTIONS

In a small bowl combine the whole eggs, egg yolk and water. Beat to combine. Place flour in the bowl of a food processor. Turn on the machine and slowly add the egg mixture.

The dough will begin to form small clumps and then a large ball. At this point remove the dough from the processor and transfer to a floured work surface.

Knead for 3 to 5 minutes until dough is smooth and elastic, but not sticky. Knead with more flour if sticky. If too dry, knead a few times with wet hands. Cover dough with a damp towel and let it rest on the counter for 30 minutes.

The dough can be refrigerated for up to 2 days. Sprinkle with cornmeal, wrap in plastic and refrigerate. Bring to room temperature before rolling out.

Small noodles can be dried completely and kept in the pantry for up to a month. Nests of pasta strands and stuffed pastas can be refrigerated for up to 2 days or frozen for up to a month.

 

 

FLAVORED PASTA:

Red Beet Dough: Boil, cool, peel and roughly chop one medium beet. Prior to mixing dough place beet in food processor and blend with 2 eggs. Remove from processor and set aside. Continue with dough recipe but only use 1 1/2 cups flour. Omit the water and extra egg yolk.

 

Lemon Pepper Dough: Combine 2 whole eggs, 1 egg yolk, zest and juice from one lemon and 2 tablespoons of warm water. Place 2 cups of flour in the food processor with 1/2 teaspoon of black pepper. Drizzle in the lemon-egg mixture. Continue with steps in dough recipe. 

 

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Mussels on Fresh Pasta 
with White Wine Lemon Truffle Sauce

 

INGREDIENTS

2 cups all-purpose flour, plus more for dusting

4 eggs

2 dozen mussels

1 large shallot, minced

3 cloves garlic, minced

3/4 cup white wine

1/4 cup fresh lemon juice

2 tablespoons fresh parsley, chopped

1 tablespoon butter

1 tablespoon truffle oil

 

DIRECTIONS

To make pasta, Add flour to a large bowl. Make a well with the flour and add the eggs to the middle of the flour. Using your hands break up the eggs and slowly begin working in the flour. Continue to combine until all flour is incorporated. Your dough should be slightly dry, not sticky but soft. If it is too wet add a small amount of flour. If it is too dry add a small amount of water. Flour a board and knead the dough for a few minutes until is elastic but still soft. Wrap in plastic and refrigerate for 20 minutes. Using a rolling pin roll out slightly so that it is a more manageable size for the pasta roller. Set the pasta roller to the widest setting. Roll it through two times for each number, turning the dough each time it is rolled. Continue to flour the dough as it is rolled out. The flour will help the dough stretch. Once you reach the lowest number on the dial, add the cutting attachment. Using a knife cut the length of the dough into sections about a foot long. Roll through the cutter to make the fettuccini size strands. Gather the strands loosely as they are cut and place on a floured board. Bring a large pot of water to boil, add a generous pinch of salt and boil the pasta for about two minutes. While waiting for the water to boil, rinse the mussels in cold water and debeard. Set aside and keep cold. Heat 2 tablespoons olive oil in a large sauté pan. Add the shallots and sauté until soft. Add the garlic and stir to combine. Add the wine and bring to a simmer. Add the mussels and lemon juice and stir until the mussels begin to open. Discard any mussels that do not completely open. Remove from heat and add parsley.  Spoon the mussels and sauce into a large bowl. When pasta is cooked place in a separate bowl and toss with the butter and truffle oil.  Serve each plate with a bed of pasta and top with six mussels each and a large spoonful of sauce. Serves 4.

 

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Pumpkin Lasagna

 

INGREDIENTS

1 pie pumpkin (or 1 – 15 ounce can of pumpkin)

1 box of lasagna noodles, cooked and drained

1/2 sweet onion, diced and sautéed until soft

2 tablespoons chopped fresh sage, divided

1 cup ricotta cheese

2 1/4 cups grated parmesan, divided

1/2 pound ball of fresh mozzarella, cut into 1/2 inch cubes

1 cup milk

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

1/2 cup crushed almond or ginger snap cookies

1/2 cup panko or fresh breadcrumbs

1/2 cup walnut pieces

2 tablespoons olive oil

 

DIRECTIONS

To prepare the pumpkin:

Preheat oven to 400 degrees. Cut top off of pumpkin and then split in half from top to bottom.  Clean out the seeds and guts of the pumpkin. Rub the inside of the pumpkin with oil and place face down on a well-oiled rimmed baking sheet. Bake until fork tender and the flesh easily scoops out of the skin. About 45 minutes. Let cool and then scoop out the flesh. You will need 1 1/2 cups of pumpkin for the lasagna. Refrigerate or freeze the excess for later use.

 

To make breadcrumb topping:

In a food processor, combine 1 tablespoon fresh sage, 1/4 cup parmesan, crushed cookies, breadcrumbs, walnut pieces and 2 tablespoons olive oil.  Pulse to a fine crumb mixture and set aside.

 

To make pumpkin filling:

In a large bowl combine 1 1/2 cups pumpkin, 1 cup parmesan, 1 tablespoon fresh sage, ricotta, milk, sautéed onion, salt and pepper. Stir together completely and also add 1/4 cup of the breadcrumb mixture. 

 

To assemble the lasagna:

Grease a 9 x 13 baking dish and begin layering the noodles, then filling and then mozzarella cubes. Continue to layer until all of the filling and noodles are used. Save 8 mozzarella cubes for the top of the lasagna. On top layer add remaining mozzarella and then add remaining cup of parmesan. Scatter a generous amount of breadcrumbs over the top of the parmesan. Cover and place in a 375 degree oven. Bake until cheese is melted and lasagna is heated through. About 30 to 45 minutes. Uncover in the last 10 minutes so the top can brown.

 

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Pasta Carbonara

 

INGREDIENTS

1/2 pound tagliatelle or fettuccini pasta

4 ounces pancetta, diced

4 large egg yolks

1/2 cup Grana Padano or Parmigiano-Reggiano cheese, finely grated

2 tablespoons Italian parsley, finely chopped

2 teaspoons freshly ground black pepper

1/4 teaspoon salt

 

DIRECTIONS

In a sauté pan over medium heat add pancetta and brown lightly. Turn off heat and leave pancetta and the drippings in the pan. Bring a large pot of water to a boil, add about a tablespoon of salt, and cook the pasta according to package directions.  While the pasta is cooking, in a medium size bowl whisk together egg yolks, grated cheese, parsley, freshly ground black pepper and salt. Whisk for about a minute to incorporate air and volume into the sauce. When pasta is done, reserve some of the pasta water in a small bowl, drain pasta but don't rinse.  Return pasta to stove top. Add pancetta and drippings and with tongs and work into the pasta. Add egg mixture and continue to mix until pasta is completely coated. The heat of the pasta will cook the eggs. Add small amounts of the reserved pasta water if sauce seems too thick or dry. You are looking for a silky texture that is not too sticky. Serve immediately.

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Italian Macaroni & Cheese

 

INGREDIENTS

1/2 pound dried elbow macaroni

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 cup finely grated Italian fontina cheese

1 cup grated mozzarella cheese

1 cup Parmesan cheese, divided

 

DIRECTIONS

Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer’s instructions. Transfer to a colander, rinse under cold running water, and drain well. Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes. Add fontina and mozzarella cheese and 1/2 cup Parmesan. Stir until completely melted and sauce is smooth. Season with salt and black pepper and stir to combine. Add pasta to sauce in a large baking dish and stir to combine. Top with the remaining Parmesan cheese. Bake at 350 degrees for 20 minutes until top is golden and cheese is bubbly.

 

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Pasta with Glazed Cherry Tomatoes in a Champagne Cream Sauce

 

INGREDIENTS

2 tablespoons olive oil

2 cups grape tomatoes

Pinch of sugar

1/4 cup champagne

1 cup cream

1 teaspoon chicken bouillon powder

1/4 cup parmesan cheese

1/4 cup basil leaves

 

DIRECTIONS

Bring a large pot of water to boil, add a generous pinch of salt and boil the pasta for about two minutes for homemade pasta or follow package directions if store-bought.

To prepare the sauce add the olive oil to the pan. Add the tomatoes and a pinch of sugar. Sauté the tomatoes lightly allowing the sugar to glaze the tomatoes. Remove the tomatoes from the pan. Pour in the champagne and deglaze the pan. Add the cream and bouillon. Bring the cream to a simmer and add the tomatoes and pasta to the pan. Toss well with tongs to completely coat the pasta. Remove from the heat and add the cheese and basil. Season with salt and cracked black pepper.

 

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Chicken & Squash Baked Pasta

 

INGREDIENTS

3 cups butternut squash (peeled and cubed)

8 ounces whole wheat penne pasta

2 tablespoons olive oil

1/2 onion, small dice

3 cloves garlic, minced

1 cup sliced mushrooms

1 cup frozen peas

2 tablespoons flour

1 1/2 cups lowfat milk

1/2 teaspoon each salt and black pepper

1 cup gruyere (aged swiss) cheese

1/2 cup grated parmesan, plus more for garnish

2 chicken breasts, boiled and diced

fresh parsley, for garnish

 

DIRECTIONS

Cook butternut squash by boiling, roasting or microwave. If boiling, simmer until fork tender. If microwaving, place in a container with enough water to barely cover and microwave until soft. Check after five minutes and continue in one minute increments until fork tender. To roast, preheat oven to 375 degrees, toss with two tablespoons of olive oil, and cook until soft.

 

Preheat oven to 375 degrees. Lightly spray a 9 x 13 baking dish with cooking spray and set aside. Cook pasta according to package directions; drain. In a saucepan, heat oil over medium heat. Add the onion and mushrooms and sauté until soft. Add the garlic and peas and sauté for an additional minute. Add flour and stir to coat and cook for one minute. Stir in milk, salt and pepper. Bring to a simmer to slightly thicken and remove from heat.

 

Stir in squash. Add pasta and gently combine. Spread half of the pasta into the baking dish. Add half of the gruyere and parmesan. Add remaining pasta and then the remaining cheese. Bake uncovered for 20 to 25 minutes until cheese is melted and top is golden. Garnish with additional parmesan and parsley.

 

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Spinach, Mushroom & Gorgonzola Rigatoni

 

INGREDIENTS

8 ounces rigatoni

3 tablespoons extra virgin olive oil, divided

2 shallots, chopped

3 cloves garlic, minced

2 cups mushrooms, sliced

1/2 cup white wine

1 tablespoon butter

2 cups baby spinach leaves, roughly chopped

1/4 cup grated Parmesan cheese

1/2 cup crumbled Gorgonzola

1/2 cup toasted walnut pieces

 

DIRECTIONS

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. While pasta is boiling heat two tablespoons olive oil over medium heat and add the shallots and mushrooms. Sauté until soft. Add the garlic and sauté for an additional minute. Add the wine and let it reduce by half. Add the butter and allow to melt. Add the spinach and wilt slightly. Remove the sauce from the heat and season with salt and pepper. Drain the pasta and leave it in the pot. Place the pot back on the stove over low heat. Add the sauce to the pasta and stir to combine. Add the parmesan, gorgonzola and remaining tablespoon of olive oil. Stir to combine. Season with cracked black pepper and toasted walnuts and serve immediately.

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