Pasta with Sausage, Peas and Butternut Squash Cream Sauce

Taken from Martha Envy

2 cups (1/2 squash) butternut squash, peeled and cut in to large dice
half package of kielbasa-like sausage
half of a yellow onion
1 clove garlic
1 cup chicken broth
2/3 cup heavy cream
pinch of nutmeg
salt and pepper
1 cups thawed frozen peas
1 lbs pasta
handful of Parmesan

1. Steam squash and puree in blender until smooth.
2. Brown sausage in large skillet over medium heat. When finished, remove.
3. Add a bit of olive oil to skillet. Saute onions until translucent and then add garlic, cooking for a few more minutes.
4. Deglaze skillet with chicken stock, stirring to get all the browned bits.
5. Add pureed squash to the pan and whisk until smooth.
6. Once sauce starts to bubble, whisk in cream. Add nutmeg, salt and pepper to taste.
7. Cook pasta. Drain and reserve some cooking water.
8. Add pasta to sauce, along with sausage and peas. If mixture seems dry or pasty, add reserved pasta water.
9. Turn off heat. Stir in Parmesan and serve.

Macaroni Grill's Carmella's Chicken Rigatoni

Taken from Lauren's Kitchen

Butter
8oz baby bella mushrooms
1/2 sweet onion caramelized
8 oz grilled chicken breasts (chunked)
salt and pepper
2t dried basil
4oz of Marsala wine
10 oz heavy cream
12oz rigatoni (cooked)
2oz shredded Parmesan

Melt butter in pan. Saute mushrooms, chicken, basil, caramelized onions salt and pepper. Saute for 2-3 minutes.

Add Marsala wine and cook for 1 minute.

Add heavy cream and bring to a boil for 2 minutes.

Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix.

Sprinkle with shredded Parmesan cheese.

Market's A Very Adult Mac & Cheese

1 lb elbow macaroni
2 Tbls extra virgin olive oil
1 cup sour cream
3 Tbls Dijon mustard
1 cup Panko breadcrumbs
3 cups heavy cream
1 cup Fiscalini cheddar (or other artisinal sharp cheddar); grated
1/4 cup Parmigiano-Reggiano; grated
1/2 cup Hobb's bacon; cooked and crumbled
3 Tbls parsley; chopped
3 Tbls chives; chopped

Cook elbow macaroni according to package directions. Drain noodles and toss with 2 Tbls extra virgin olive oil. Allow to cool to room temperature. Once noodles are cool, toss with sour cream and Dijon.

Toast Panko crumbs on baking sheet at 275 for 8-10 minutes until golden brown.

Heat heavy cream until hot but not boiling. Add grated cheddar and parmesan. Stir until cheese is melted. Add the pre-cooked noodles and bacon and stir to combine. Once the noodles are heated through, add the parsley and chives. Season with salt and pepper to taste.

Pour into a serving dish and top with toasted Panko crumbs.

Rigatoni alla Carbonara with pancetta, Peas and Parmesan

Taken from Good Thymes & Good Food

2 eggs
3/4 cup Parmesan cheese, grated
1/2 tsp. salt
Freshly ground black pepper
1 tbsp. parsley, chopped
2 tbsp. butter
2 tbsp. olive oil
2 oz. pancetta, finely chopped
1/4 cup onion, chopped
1/4 tsp. ground red pepper
1/2 cup frozen peas
1/2 lb. rigatoni pasta

1. Beat eggs, Parmesan cheese, salt, several twists of black pepper and parsley in a bowl.
2. Meanwhile, in a large skillet over medium heat, melt butter and olive oil. Add pancetta, onion and red pepper and saute for about 10 minutes or until onion is soft. Add frozen peas, turn off the heat and cover.
3. Cook rigatoni according to package instructions. Drain and return to pot.
4. Add pancetta mixture to rigatoni and cook over low heat 1 minute, tossing pasta to coat with oil and butter. Remove from heat. Stir in egg-cheese mixture and toss vigorously. Top with freshly grate Parmesan and serve.

Pasta with Asparagus, Parmesan, and Crispy Prosciutto

Taken from American's Test Kitchen

1 teaspoon olive oil
4 ounces thinly sliced prosciutto, cut into 1/4" strips
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
1 pound fusilli or penne
1 pound asparagus trimmed and cut into 1-inch pieces
1 1/2 cups grated Parmesan cheese
3/4 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.

Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, ½ cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.

Chicken Piccata Pasta Toss

Taken from Rachel Ray

Ingredients

• 2 Tbsp olive oil
• 1 1/3 lb chicken breast, cut into 1" pieces
• salt and pepper
• 1 1/2 Tbsp butter
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 Tbsp flour
• 1/2 cup white wine
• 1 lemon, juiced
• 1 cup chicken broth or stock
• 3 Tbsp capers, drained
• 1/2 cup parsley, chopped
• 1 lb penne, cooked

Directions

1. Heat a deep nonstick skillet over medium high heat. Add a Tbl olive oil and chicken to the pan.
2. Season chicken with salt and pepper. Brown chicken until lightly golden, about 5 to 6 minutes.
3. Remove chicken from pan and return the skillet to heat.
   
4. Reduce heat to medium. Add another Tbls olive oil and 1 Tbls butter, garlic, and shallots to skillet. Saute 3 minutes.
5. Add flour and cook 2 minutes.
6. Whisk in wine and reduce liquid for 1 minute.
7. Whisk lemon juice and broth into sauce.
8. Stir in capers and parsley.
9. When liquid comes to a bubble, add remaining 1/2 Tbls butter. Add chicken back to pan.
10. Toss pasta with chicken mixture.

Mac and Cheese with Pancetta

Ingredients
8 tablespoons(1 stick) butter, divided
4 oz thinly sliced pancetta (Italian bacon), coarsely chopped
1 cup finely chopped onion
3/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 cup all purpose flour
3 1/2 cups(or more) whole milk
2 1/2 cups coarsely grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8- to 8.8-ounce container mascarpone cheese
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup chopped fresh Italian parsley
1 pound orecchiette or large elboacaroni

Preparation
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat. Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.

Pasta Salad

4 cups cooked past - I like tri-colored spirals
1 cup sliced celery
1/2 cup chopped onion
1/4 cup sliced radishes
2 Tbsp chopped parsley
1/2 cup sliced olives
1 cup mayonnaise
2 Tbsp white vinegar
2 tsp mustard
1/2 tsp celery seeds
1 1/2 -2 tsp salt
1/8 tsp pepper

American Chop Suey

Taken from Simply Recipes

1 pound ground beef
1 yellow onion, chopped
Olive oil
1/2 teaspoon seasoned salt
Dash crushed red pepper
1/2 teaspoon celery seed
1 large can (28 oz) of diced tomatoes
2 Tbsp Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni

Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.

In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add seasoned salt. Add celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.

Serves 4.

Emeril's Lasagna

Taken from foodnetwork.com

2 cups fresh ricotta
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon chiffonade of fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe of Emeril's Meat Sauce, recipe follows
1/2 pound grated Parmigiano-Reggiano cheese
1 package of dried lasagna noodles

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.

Emeril's Meat Sauce:
2 tablespoons olive oil
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
4 cups beef stock or water
2 sprigs of fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch of crushed red pepper
2 ounces Parmigiano-Reggiano

In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.

Yield: 1 1/2 to 2 quarts

Stuffed Shells

Taken from allrecipes.com

INGREDIENTS

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

DIRECTIONS

1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Pasta di Pollo

Taken from canarygirl

Ingredients:

2-3 tablespoons butter
1 red onion, minced
1/2 pound (200 grams) bacon, in small pieces
2-3 cloves garlic, minced
1 bunch green onions, chopped
3-4 chicken breasts, pan seared and sliced
2 pounds (1 kilo) farfalle (bowtie) pasta or other smaller pasta
1 cup cream

for sauce:

3 cups cream
1 chicken boullion cube
1 cup grated parmigiano-reggiano, asiago or grana padano cheese
cornstarch slurry to thicken

Preparation:

First make the cream sauce.
Heat cream to just below boiling, then add boullion and cheese and whisk through.
Heat cream to just below boiling again, and add cornstarch slurry to thicken, whisking constantly.
Reserve.
Melt butter in a deep sautee pan.
Sautee garlic first, just until golden, then add onions and sautee until transluscent.
Add bacon and cook through until it is nice and brown.
Add 1 cup cream and stir through.
Add chicken and green onions and stir through.
While you are doing these steps, cook the pasta according to package directions.
Drain pasta and return to pot.
Pour sauce over pasta and stir through.
Serve pasta garnished with chopped parsley