What is the best pasta raceipe?!?

Question

I need receipe to make sauces like white and pink sauce.

Answer 1

I make this all the time, quick and easy

Penne Sausage & Pepper

1 bag of penne noodles

6 mild Italian sausage links

1 Spanish Onion

1 Red bell pepper

1 Orange bell pepper

1 Zucchini

2 large jars of pasta sauce (Red wine pasta sauce works best)

Grill or pan fry Italian sausages till fully cooked, slice into bite sized pieces

Chop all the vegetables into bite size pieces and fry with olive oil until tender

Boil 6 qts of water in a large pot, add pasta, cook until el dante, drain.

In the same pot add all the cooked veggies, sausage, & pasta sauce. Combine all together, transfer to large serving pasta bowl, top with grated parmesan cheese

Answer 2

Ultimate Shrimp Scampi --



INGREDIENTS

1 (16 ounce) package angel hair pasta

1/2 cup butter

4 cloves garlic, minced

1/2 cup minced onion

1 tablespoon chopped fresh parsley

1 tablespoon salt

1/2 teaspoon black pepper

1 dash Worcestershire sauce

1/4 cup lemon juice

1 teaspoon dry white wine

1 pound peeled and deveined medium shrimp

1/2 cup Asiago cheese, diced

1 large avocado - peeled, pitted and diced

DIRECTIONS

Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.

Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.

Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.

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Sausage and Bow-tie Pasta Florentine --



INGREDIENTS

1 pound hot Italian sausage links

1 (12 ounce) package bow-tie pasta (farfalle)

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 tablespoon olive oil

3 cloves garlic, chopped

1 (16 ounce) jar Alfredo sauce

1/2 teaspoon black pepper

DIRECTIONS

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the sausage links onto a broiler pan, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Turn the sausage once as it cooks.

Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low heat.

Heat the olive oil in a separate pot over medium heat, and stir in the garlic, and cook until the garlic softens and the aroma mellows, about 3 minutes. Add the Alfredo sauce and black pepper, then bring to a simmer over medium-high heat. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauce.

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Sausage Minestrone --



INGREDIENTS

1 pound Bob Evans® Italian Sausage Roll

1/2 cup chopped onions

1 (16 ounce) can small white beans

1 (14.5 ounce) can beef broth

1 (14.5 ounce) can diced tomatoes

1/2 cup small uncooked pasta (i.e. elbow or rotini)

1 small zucchini, diced



DIRECTIONS

In large saucepan, crumble and cook sausage and onions over medium heat until sausage is browned. Drain if desired. Add remaining ingredients to saucepan. Bring to a boil. Reduce heat to low and simmer 15-20 minutes or until pasta is cooked and zucchini is tender. Refrigerate leftovers.  

Answer 3

This is a matter of opinion ,what ever your taste buds are aroused by is good start.Abasic fresh tomatoes&garlic with a little red pepper flakes is a start.

Answer 4

Depending on what you're looking for I'll give you a few really great recipes.

Pasta Noodles:

    * 1 egg

    * 1 tablespoon water (cold)

    * 1 teaspoon olive oil (extra virgin)

    * 1/2 teaspoon salt

    * 1-2 cup white flour

   1. Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.

   2. Combine the first 4 ingredients and whisk together well with a fork.

   3. Add 1/2°C flour and mix with the fork until all lumps are gone.

   4. Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4°C of flour, depending on the humidity, etc.

   5. Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.

   6. Allow it to sit for 30 minutes.

   7. Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).

   8. Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.

   9. Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.

  10. Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.

  

Red Sauce:

SERVES 6

    * 2 (14 1/2 ounce) cans diced tomatoes

    * 1 (28 ounce) can crushed tomatoes

    * 1 cup diced onion

    * 1 tablespoon dried basil leaves

    * 2 teaspoons italian seasoning

    * 2 tablespoons sugar (to taste) or 1/2-3/4 teaspoon Equal sugar substitute (to taste) or 2 tablespoons Splenda sugar substitute, granules (to taste)

    * 1/2 teaspoon crushed red pepper flakes (optional)

   1. In a saucepan, saute the onions, but do not let them brown.

   2. To the saucepan, add the liquid drained from the diced tomatoes. Add the basil, Italian seasonings, sugar (or sugar substitute) and crushed red peppers. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.

   3. Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute.

   4. If you prefer, you can used whole tomatoes and dice them, saving any tomato liquid for Step 2.

Alfredo Sauce:

    * 1/2 cup butter

    * 2 tablespoons cream cheese

    * 1 pint heavy cream

    * 1-2 teaspoon garlic powder (start with 1 and taste)

    * salt & freshly ground black pepper

    * 2/3 cup fresh grated parmesan cheese or romano cheese

   1. In a medium to large saucepan melt the butter over medium heat.

   2. Add the cream cheese and whisk to smooth and melted.

   3. Whisk in the heavy cream.

   4. Season with the garlic powder, salt and pepper.

   5. Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes.

   6. Remove from heat and stir in cheese.

   7. Taste and adjust seasoning's.