any ideas on a yummy pasta dish...using pasta and sauce? like what extras shud i use? i dont a lot of stuff!?

Question

typo*** i dont HAVE alot of stuff

Answer 1

I used to make this when I was single and still make it for me and my husband.

Cook whatever pasta you like. Add in some olive oil to coat well. Sprinkle in Parmesan cheese, pepper and parsely, (as much as you like) If you want to add a little color, add some tomatoes. Very good, very fast!!

Answer 2

Grandma C's Macaroni and Sauce

This may seem like it is a LOT of work, but it's not really-20 mins to put together (including browing the meat) and about 2 hrs simmer-time.

In a large sauce pan, over medium heat:
2 Tbs olive oil
1 tsp chopped garlic (fresh -4 peeled cloves)
1 lb mild Italian sausage-cut into bite sized pieces

Allow sausage to brown along with the garlic. Once the sausage is cooked through, drain the excess grease, return to the sauce pan and add the following over medium heat:

1 sm (6 oz.) can tomato paste (I prefer Contadina Italian style)
1 med (15 oz) can tomato sauce ( " )
1 lg can tomato puree'
1 lg can diced tomatoes
1 lg can-full water

Stir all together and add the following:

1 tsp onion salt
1 tsp cinnamon sugar (yes, cinnamon sugar)
1 tsp (heaping) baking soda (to take away the acidity)
1 Tbsp oregano (fresh or dried)
1 Tbsp basil (fresh or dried)
salt & pepper to taste

Bring to a boil (don't let it boil over), loosely cover and reduce heat to med-low and let simmer for 1 - 2 hrs, stirring occassionally.

Boil the pasta of your choice with a Tbsp of salt until al dente (not quite cooked all the way through), drain and spoon the sauce and meat on top and serve.

1. You can use link Italian sausage or bulk Italian. The links can be ccut and look fairly substantial if you're making this for a guy. The bulk adds texture to the sause itself and would be best if you add other things. (See below)

2. The sugar will make this a "sweet sauce" that is suitable to be served over any pasta or other dish that calls for a red sauce.

3. Be careful when adding the baking soda. It is an anti-acid and it will "foam" up in the pot. It WILL stop after a minute or so, just keep stirring. (Because you've added the baking soda, you won't have to cook the sauce "all day" like some people believe.)

4. Because you've browned the sausage before adding the tomatoes, the meat will be completely cooked by the time you serve it.

My mother would switch out spare ribs for the sausage on occassion but I've always preferred the sausage and the base to the sauce. You can add chopped onions, peppers, meatballs, zucchini, merlot wine, among other things to add some color and additional flavors. (My 6 yr old loves it as is.) It's good over stuffed peppers; home-made pizza; lasagna too.

The beauty of this sauce is it can be divided and frozen for later use. I usually divide into 2 portions and freeze one for the next week. It's one of those things thats better the next day.

I hope you try it and like it. (It's really VERY easy-trust ME!)


Or else you can boil your pasta with a little sauce until cooked; drain. Add butter OR olive oil and some grated cheese; mix thoroughly and eat. Either way, it's all GOOD! ;-)

Answer 3

Here's a good recipe that I just made tonight.
Ingredients needed:
Roma tomatoes
Balsamic Vinegar
Olive Oil
Salt
Pepper
Garlic Powder

depending on how many you will be feeding, I use about 8 small Roma tomatoes for two of us, they are pretty tiny sometimes.
Chop the tomatoes, put in pan, add a bit of olive oil and balsamic vinegar and water. I just add, never measure but be sure not to add too much at a time. Add seasonings and simmer for a while.
Pour over boiled angel hair pasta.
You can add fried chicken breasts for some meat if you prefer.
Cook the chicken till well done and put a slice of Mozz. Cheese or provolone and melt.
Delicious!!

Answer 4

Here is a recipe I made up recently:

Chicken Alfredo Lasagna

Ingredients:

1 jar of your favorite Alfredo sauce
1 can of mushrooms
1 can of diced tomatoes
1 can of diced cooked chicken
1 package of frozen spinach
1 package of mozzarella cheese
1 package of parmesan cheese
1 package of Lasagna noodles
Garlic, salt and pepper to taste
Butter or Olive oil

Preparation:

Defrost frozen Spinach and drain thoroughly place to the side for later.

Fill a pot with water and bring to a boil, add noodles and a generous handful of salt for seasoning…drain noodles and place to the side to cool.

In a frying pan melt butter or pour in some olive oil and add the chicken, mushrooms (drained), tomatoes (drained), and spinach (thoroughly defrosted and drained)
, add the garlic, salt and pepper to taste and then add the sauce…cook until the sauce bubbles and then remove from the heat.

In a baking dish make layers of noodles, then the sauce, then cheese until all ingredients are gone.

Top with a generous amount of cheese and then place in the oven and bake at about 350 until the cheese brown and bubbly.


****You can use fresh ingredients if you have them or if you prefer them, this is an easy recipe to switch out ingredients…just use what you like….this particular recipe should feed about 4 people comfortably so if you are feeding more than that you will need to adjust the amounts of ingredients you are using…now pop a loaf of French bread in the oven, whip up a salad and you are good to go!

Answer 5

Try adding a little chopped garlic and onion. You can alson add some mushrooms if you have them.. If you want to make a cheese sauce that is really simple just make a paste of flour, and water or milk. add some grated cheese and then thin to your consistency.

Answer 6

After you cook the pasta al dente, toss with italian dressing, sliced olives, sliced onions, artichoke hearts, and freshly grated parmesan cheese. Let set for a few hours.

Answer 7

Garlic is always good. Italian dressing is good too. If you don't have actual garlic cloves you can use the powered kind just be sure you get it stirred up well.

Answer 8

try a chicken & mushroom alfredo! yummy!

Answer 9

Asparagus & Basil Pasta
Serves 4-6


Here’s a little tip - When you open the jar of pesto, skim off and reserve the oil lying on the top to make a terrific dip for bread.

1 lb fresh asparagus
2 (9-oz) packages refrigerated cheese-filled tortellini
1 (7-oz) container prepared basil pesto
1/2 tsp grated lemon rind
1/4 tsp salt
3/4 cup pine nuts, toasted


Cut off and discard tough ends of asparagus. Cut the rest into 2-inch pieces.

Prepare tortellini according to package directions. Add asparagus pieces to pasta water during last 2 minutes of cooking; drain.








Toss together tortellini mixture, pesto (after skimming and saving the excess oil), lemon rind, and salt. Sprinkle with pine nuts, and serve immediately.

Unless you’re an Atkins-ite go ahead and serve some crusty Italian bread with the oil.


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Red and Black Pasta
Serves 4


Once they get over the smashing appearance of this easy pasta dish your eaters will go wild – really – over its flavor.


4 Tbsp extra virgin olive oil
4 large cloves garlic
1/2 tsp red chili flakes, or to taste
1 lb ripe plum tomatoes, chopped
1 14-oz can Italian plum tomatoes, well drained and chopped
Salt (but not much – canned products can be salty)
1 lb black linguine
2 Tbsp finely chopped flat-leaf parsley leaves


Heat 3 Tbsp oil in a large skillet. Add garlic and chili flakes, saute for a few seconds, then add fresh and canned tomatoes.

Adjust heat to medium and simmer about 15 minutes, until the sauce has somewhat thickened. Season to taste with salt. Remove from heat and add remaining Tbsp of olive oil.

While the sauce is simmering, bring a large pot of salted water to a boil for the linguine. As soon as the sauce has finished cooking, add linguine to the water and cook about 6 to 8 minutes, until al dente. Drain thoroughly.

Place pasta in skillet, toss with the sauce, adjust salt and chili flakes, sprinkle with parsley and serve.



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Whole-Wheat Pasta with Veggies
Serves 4


Bell peppers – or you might use olives – balance the hardier flavor of whole-wheat to make this a stand-out dish. And forget al dente when using this type of pasta since it really needs to be tender so, as they say, “follow the directions on the package”.


8 oz dried whole-wheat fusilli, or another shape of your choice
2 Tbsp olive oil
One 8-oz package sliced mushrooms
One 6-oz bag baby spinach, rinsed
1/3 cup roasted red bell peppers (from a jar), sliced match stick size
Salt & ground black pepper


Start the pasta and cook according to package directions.

In a large, lidded frying pan over medium-high heat, heat the olive oil. Add the sliced mushrooms and cook, stirring every minute or so, until the mushrooms begin to brown and release their moisture, 5 or 6 minutes. Add the spinach, reduce heat and cover the pan to steam the spinach for about a minute. Uncover and stir so it cooks down evenly. (This will only take a couple minutes.) Add the red pepper strips, salt and pepper to taste and remove from the heat.

Drain the cooked pasta, transfer to a large serving bowl and add the veggie mixture. Toss to combine and serve immediately.



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Rotini with Romesco Sauce
Serves 4


Tired of red pasta? Here’s a white sauce from the Catalan region of Italy that goes together quick & easy but tastes like it didn’t.


1 lb corkscrew pasta such as rotini
1 slice firm white sandwich bread, toasted
1 (7-oz) jar roasted red peppers, drained
1/4 cup roasted salted almonds (not smoked)
1 large garlic clove
1/2 cup chicken broth
1/4 cup extra-virgin olive oil
1 tsp Sherry vinegar, or to taste
3/4 tsp salt, or to taste
1/4 tsp dried hot red-pepper flakes, or to taste
10 oz frozen baby peas (2 cups)
1/4 cup finely grated Parmigiano-Reggiano plus additional for serving


Begin cooking pasta in a 6- to 8-quart pot of boiling salted water.

Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.

When pasta is barely al dente, add frozen peas and continue to cook until peas are just tender, about 2 minutes.

Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin but only if necessary. Serve immediately.



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Lemony Shells with Edamame
Serves 4


This is both beautiful and delicious - and all done in about 10 minutes.


8 oz med pasta shells
2 c frozen, shelled edamame (soybeans), thawed
Zest and juice of 1 lemon
1 Tbsp extra virgin olive oil
1 oz Pecorino Romano cheese, grated


In deep pot, bring 8 cups water to a boil. Cook pasta, stirring occasionally, 6 minutes. Add edamame and continue cooking until beans are tender and pasta is al dente, another 3 minutes.

Drain, reserving 2 table-spoons of pasta water.

Meanwhile, scrape lemon zest,the thin yellow outer layer and juice into a large bowl. Add reserved pasta water, oil, and three-quarters of the cheese, and mix well.

Add edamame and shells to lemon mixture and toss to coat. Serve in bowls, sprinkled with remaining cheese. If desired, add side salad or steamed spinach.



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Summer Spaghetti Salad
(Spaghetti Estivi Freddi)
Serves 4 as main course or 6 to 8 as an accompaniment


This special pasta salad from Rome is really great with outdoor dining since it's meant to be served room temp or cooler.

3 plump garlic cloves, minced
5 Tbsp best olive oil
a handful of fresh mint leaves, minced
5 Tbsp fresh orange juice
12 black olives, chopped
6 anchovy fillets, chopped (optional)
1 small jar marinated mushrooms in oil
salt
1 & 1/2 lb spaghetti


Cook the spaghetti in lots of boiling water, keeping it al dente, about 7 or 8 minutes.

While the pasta boils, cook the garlic a couple minutes over medium heat in the oil until golden. Add the mint and remove from heat. Pour in the orange juice, add the olives, anchovies and mushrooms and stir. Add salt to taste.

Mix the sauce into the drained pasta and spread out on a large platter to cool (use the fridge to accelerate if necessary). Transfer to your best pasta bowl and serve. Click Here for More Salad Recipes


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Crab Fettucine
Serves 2 as main course or 4 to 6 as appetizer

No one will be crabby after they take the first bite of this extremely






quick & easy pasta dish.
½ lb uncooked fettuccine
3-4 cloves garlic, minced
¼ lb butter, divided
1/4 cup whipping cream (not whipped)
1/2 cup grated Parmesan cheese
10 oz crab meat
salt to taste pepper to taste


Cook fettuccine in salted boiling water until al dente, about 7 or 8 minutes.

While pasta is cooking saute garlic in 3 tablespoons butter. Add cream, heat, then stir in cheese.

In separate skillet saute crab meat in remaining 5 Tbsps butter for 3 minutes. Add to creamed mixture with salt and pepper. Heat through.

Drain the pasta, add it to the sauce & toss it together. Serve immediately.



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Mediterranean Seafood Pasta
Serves 4-6A/b>

Lots of ingredients + Lots of $$ + Tiny bit of work = Lots of fantastic eating.



1 lb. jumbo lump crabmeat
24 jumbo shrimp peeled and deveined
24 fresh medium sea scallops
4 Tbsp fresh garlic, thinly sliced
2 Tbsp fresh shallots, thinly sliced
2 cups fresh baby spinach
1/2 cup sliced sun dried tomatoes
1/2 cup sliced green onions
1/4 cup olive oil
2 Tbsp butter
1 Tbsp fresh parsley chopped
Fresh parsley (for garnish) 2 lemons
2 Tbsp fresh grated romano cheese
1 lb capellini pasta



In a small stockpot, boil 2-3 quarts of water. Add 2 Tbsp olive oil, 1 tsp salt & capellini. Cook just until al dente (5-6 minutes). Drain pasta into colander.

While water is heating and pasta is boiling get everything else ready to add as follows:

In a large saute pan, over medium/high heat, warm remaining olive oil. Add shrimp and scallops to hot oil & cook 3-4 minutes until done.

Add Sliced garlic & shallots and saute 2 more minutes. Next add crab meat, tomatoes, onions and butter.

When butter has melted, toss in fresh spinach and remove from heat.

Divide hot pasta into 4 serving bowls and spoon the seafood over each dish, and drizzle a bit of olive oil over each.

Now here's the hard part:

try not to drool while you're serving this terrific and so-o-o easy pasta spectacular.


Click Here for More Easy Seafood Recipes


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Chicken & Fettucine in Orange-Cranberry Sauce
Serves 4

You could substitute almost any dried fruit for the cranberries.
.

6 oz dried fettucine (wide spaghetti)
1/2 lb boneless chicken breast or tenders cut Stir-fry size
1/4 tsp salt
1 & I/2 cups or 1 9 oz package frozen whole green beans
1 cup orange juice
1 Tbsp corn starch
I Tbsp orange marmalade
1/4 cup dried cranberries
1/4 cup chopped walnuts


Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat a 12-inch nonstick skillet over medium heat (add a little oil). Saute chicken and salt for 2 to 3 minutes, stirring occasionally, until chicken is brown.

Stir in frozen green beans. Cover and cook over medium heat 3 to 4 minutes, stirring occasionally, until beans are crisp-tender.

Mix orange juice and cornstarch until smooth. Stir orange juice mixture, marmalade and cranberries into chicken mixture. Heat to boiling, stirring constantly; reduce heat to medium. Cover and cook 2 to 3 minutes, stirring occasionally, until beans are tender and chicken is no longer pink in center.

Add fettuccine to chicken mixture; toss. Sprinkle each serving with walnuts.

Click Here for More Easy Chicken Recipes


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Spaghetti alla Carbonara
Serves 6

Try this with the new low-carb white pasta. You'll find it much more satisfactory than the more healthful but less tasty wheat pasta.


1 teaspoon extra-virgin olive oil
3 ounces thinly sliced prosciutto or Canadian bacon, diced (1/2 cup)
2 cloves garlic, minced
Pinch of crushed red pepper
3 large eggs
3/4 cup low-sodium chicken broth
3/4 teaspoon freshly ground pepper
12 ounces spaghetti or linguine
1/3 cup freshly grated Parmesan or Pecorino Romano cheese
Salt to taste

Put a large pot of water on to boil for cooking pasta. Also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler.

Heat oil in a medium nonstick skillet over medium heat. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Remove from heat.

Whisk eggs, broth and pepper in the top of the double boiler to combine. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes. Remove any small curdles that form.

Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle.

Meanwhile, cook pasta in the boiling water, stirring often, for 10 minutes. Drain and place in a large bowl. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well. Season with salt, if desired.

You have created in about 30 minutes an Italian classic.



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Penne Pasta with Lemon & Sun-Dried Tomatoes
Serves 4

Penne are those 2 inch ribbed tubes your kids love to blow through at each other (hope there's no sauce inside). Feel free to substitute pre-cooked packaged bacon to save time.


9 oz. penne
3 Tbsp. olive oil
3 strips chopped bacon, chopped
1 onion, chopped
1/3 Cup lemon juice
1 Tbsp. thyme leaves
I Cup chopped sundried tomatoes
1/2 Cup pine nuts, toasted


Add pasta to a large pan of rapidly boiling water and cook until just tender (but not soggy); drain.

Heat oil in a saute(frying) pan. Add bacon and onion; stir over medium heat until bacon is brown and onion has softened (about 4 minutes).

Add pasta to pan with lemon juice, thyme, tomato and pine nuts. Stir over low heat for 2 minutes or until heated through.

Wow! So easy and so quick - and so good!



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Shells with Cheese Sauce
Serves 6

Use any size pasta shells (there are many) that you like. This dressed-up version of macaroni & cheese is an Italian food delight.

1 lb. dried shells (you pick the size)
1 & 1/2 Cups milk 1 & 1/2 Cups whipping cream 2 Cups shredded extra-sharp Cheddar cheese
1 Cup shredded Asiago or Romano cheese
1 Cup shredded jack cheese
4 ounces ham, cut into 1 inch cubes (have deli cut 1 piece an inch thick)
Salt, black pepper, and ground red pepper (cayenne, but go easy)
1 Cup fine dry bread crumbs


In a 6-8-quart pan, bring about 4 quarts water to a boil over high heat; stir in pasta (8 to 12 minutes depending on size).

Meanwhile, in a medium-size pan, bring milk and cream to a simmer over medium heat. Add all 3 cheeses and ham; stir until cheese is melted and smoothly blended into sauce. Season to taste with salt, black pepper, and red pepper(again, just a little).

Drain pasta well and transfer to a 9 x 13 inch baking dish. Pour cheese sauce over pasta and stir to mix well. Spread out evenly, then sprinkle with bread crumbs. Bake in a 350° oven until top is golden brown and sauce is bubbly (about 20 minutes).

Stand back when you place this delectable dish on the table or you might get run over by the hungry horde.



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Linguine with Spinach
Serves 2 (or 4 as side dish)

You might even fool the kids into eating their spinach with this quick and easy recipe.






8 oz. dried linguine
2 Tbsp. extra-virgin olive oil
8 oz. sliced mushrooms
2 cloves garlic, minced or pressed
1/4 tsp. crushed red pepper flakes
2 tsp. anchovy paste or minced anchovies (optional, but it really does a lot for this dish)
1/2 Cup vegetable broth
1 pound spinach, rinsed (Get ALL that sand off), drained, and cut into 1/4 inch-wide shreds
Grated Parmesan cheese


In a 4-5-quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (8 to 10 minutes).

Meanwhile, heat oil in a wide frying pan over high heat. Add mushrooms and cook, stirring often, until lightly browned (about 6 minutes). Stir in garlic, red pepper flakes, and anchovy paste (if used-go on, do it).

Add broth and spinach; bring to a boil, then stir until escarole is wilted (2-3 minutes). Remove from heat and keep warm.

Drain pasta well and pour into a large bowl. Add escarole mixture and toss to mix. Spoon onto individual plates; offer cheese.



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Garden Pasta
Serves 4 to 6

Another one-dish quick and easy that provides red and green veggies,shrooms and garlic (no vampires tonight)


3 Tbsp. extra-virgin olive oil
1 lb. sliced mushrooms
1 medium-size onion, chopped
3 cloves garlic, minced or pressed
1 lb. dried rotini (little cork-screw shaped pasta)
1/2 Cup chicken broth
1 10 oz.package frozen thopped Swiss chard, thawed and drained very well
1/2 Cup grated Parmesan cheese
1½ lb.s Roma tomatoes (pear-shaped), chopped
Salt and pepper


In a 6-8-quart pan, bring about 4 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes).

While waiting for pasta heat oil in a wide fiying pan over medium-high heat and stir in mushrooms, onion, and garlic. Cover and cook until mushrooms have released their liquid and onion is soft (about 6 minutes).

Uncover fiying pan and stir vegetables until liquid has evaporated and mushrooms are lightly browned. Add broth and chard; cook over high heat, stirring aminutr or so until chard is heated through. Remove from heat and keep warm.

4. Drain pasta well and pour into a serving bowl. Pour chard-mushroom mixture over pasta; sprinkle with 1/4 cup of the cheese and top with tomatoes. Mix lightly; season to taste with salt and pepper. Sprinkle with remaining 1/4 cup cheese.