What is the best Italian pasta dish and why?

Question

What is your favorite receipe ..who has made you the best italian pasta dish?

Answer 1

Parma ham pasta, made by cooking pasta, drain. Add chopped parma ham, single cream, white wine, season. Remove from heat. Stir in one beaten egg, which will gently cook from the heat of the pasta alone. Very rich mind.

It was made by my brother, who learnt to cook it from a stint working in Italia Villagio.

He also cooked something similar using prawns; and the pizzas were out of this world!!

Answer 2

I easily have some tremendous recipes. healthful Lasagna a million pkg entire wheat lasagna noodles a million pkg Turkey Italian Sausage a million pkg Lo-fat Ricotta a million/2 pkg mushrooms a million/2 pkg Lo-fat Mozzarella Cheese Sauce (you should use pre-made or make your own) Couple cloves garlic Parmasean Cheese Basil a million tremendous Egg a million. Brown the turkey italian sausage with the garlic, eliminate from pan. at the same time as doing this, prepare dinner noodles in accordance to equipment 2. In same pan saute mushrooms, go back sausage to pan and upload sauce (my sauce is made with neckbone, italian seasonings, tom sauce and tom paste) Simmer on low for approximately a million/2 hour 3. blend ricotta cheese, parmasean cheese on your tasting, basil and a million egg 4. once noodles are comprehensive, take a oblong cake pan and spoon sauce blend onto bottom of pan. correct with a layer of noodles. Repeat a layer of sauce then a layer of the ricotta blend and mozzeralla cheese. proceed layers till you've aobut 4 layers of noodles. correct layer should be sauce + mozzeralla. I oftentimes upload some parmasean cheese and sprinkling of basil to the right layer besides. 5. Bake at 350 for approximately an hour. I easily have yet another fantastic recipe for risotto and a good looking spiced pasta dish utilising fennel. Yum!!!!!

Answer 3

My own spaghetti bolognese, with tons of herbs and garlic, nothing artificial, a quick and easy sauce to make and always tastes great

1 carton Tomato frito, its a tomato puree that has been made with tomatoes and olice oil
450g beef, minced,
1 Onion chopped and fried in best olive oil
basil & oregano
Mushrooms
Garlic

Pasta, and parmesan to dress & taste the finished dish

Answer 4

Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 5

Lasagne is the best either with meat or vegetables and the best was cooked by myself in a microwave (for the first time as an experiment) in l991, have tried 5 times since and never got it so good as the first time.

Answer 6

Hmm...I like fagioli and cabanara. Its a toss up. They both are good and true immigrant Italian dishes. They are not the typical Alfredo or something like that. I've made them myself of course!

Answer 7

Definately Linguine with Red Sauce (wine optional) and seafood. No recipe per se, just cook linguine, or your favorite pasta, add sauce (picante) and mussels, shrimp, capers and whatever else tickles your fancy.

Cheers

Answer 8

Spaghetti With Marinara Sauce

"Quick and easy! Leftover sauce can be easily frozen for a later meal."

INGREDIENTS:
1 pound spaghetti
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon minced garlic
2 teaspoons white sugar
2 teaspoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1 1/2 tablespoons capers
1 pinch crushed red pepper flakes (optional)

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DIRECTIONS:
In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
Lower heat and simmer, with cover, for 45 to 60 minutes.
As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
Toss spaghetti with cooked sauce. Serve warm.

Answer 9

spaghetti and meat sauce!
grisanti's bol a pasta italian restaurants located in germantown and cordova,tn. make the best pasta recipes by far. the service is great!!!

Answer 10

My friend, an ex-chef, makes the best alfredo. I was never a fan until I tried his. It's even better when it's cajun! Love the creamy, cheesy flavor - and the bite of the cajun.