can anyone give me recipe ..various macaroni sauces?

Question

thanks

Answer 1

Pasta with Lentil and Prosciutto Sauce

Ask your butcher for an end piece of prosciutto. Usually these pieces are less expensive, and they are fine for this sauce.

4 tablespoons olive oil
1 stalk celery, diced
1 carrot, scraped and chopped
1 large onion (4 to 5 ounces), peeled and diced
1 tablespoon minced fresh garlic
1 jalapeño pepper, seeded and chopped
¼ teaspoon crushed red pepper flakes
One 3-ounce piece prosciutto or pancetta, chopped (1/2 cup packed)
1 teaspoon kosher salt
8 ounces (1 heaping cup) lentils
1 red onion
1½ pounds imported spaghettini or linguini fini
8 tablespoons (1 stick) unsalted butter, cut up

Heat the olive oil in a small heavy stockpot and add the celery, carrot, diced onion, garlic, jalapeño, red pepper, prosciutto, and salt. Gently sauté, stirring occasionally, until the vegetables are soft and aromatic, 15 to 20 minutes.
Add the lentils and 5 cups of water, bring to a boil, and simmer until the lentils are soft but not mushy and falling apart, 18 to 22 minutes. The sauce may be completed to this point and chilled in the refrigerator until ready to use.
If you have refrigerated the sauce, heat it slowly over a low flame. Bring 5 quarts of salted water to a boil in another large pot, and chop he red onion for garnish.
When the lentil sauce is hot, drop the pasta in the water and boil until it is still quote firm, 4 to 5 minutes.
Drain the spaghettini in in a colander, then add it to the sauce with the butter. Toss the pasta in the sauce for 1 to 2 minutes until al dente. Serve very hot, topped with the chopped red onion.
Serves 6 as an appetizer



Pasta with Garlic and Olive Oil Sauce (two ways)

Makes 4 servings

Ingredients:

1 pound pasta (angel hair or thin spaghetti)
1/3 cup extra virgin olive oil
3 cloves garlic chopped fine
1 hot red chili pepper chopped (more or less to taste)
sea salt to taste (fleur de sel)
2 tablespoons parsley coarsely chopped

Preparation:

The sauce can be served either cooked or uncooked with the pasta.

Cook the pasta according to the directions on the package.

Place the olive oil, garlic and hot pepper in a small saucepan over a medium low heat. Cook and stir the sauce until the garlic just starts to turn a pale color and remove from the heat.

Toss the cooked pasta with the oil in the saucepan turning it several times. Sprinkle lightly with the fleur de sel (we like the crunchy texture of this salt) and all of the parsley. Toss several more times and serve immediately.

To serve the sauce uncooked, place all the ingredients in a warm serving bowl except for salt and parsley. Add the cooked pasta and toss several times to coat. Add the salt and parsley tossing several more times before serving.

Options: Peeled fresh, raw and seeded tomatoes coarsely chopped and chopped fresh basil leaf.



Bay Scallops and Pasta with Fresh Tomato Cream Sauce

Makes 4 servings

Ingredients:

2 ripe tomatoes
1 gallon boiling water
1 1/2 pounds bay scallops
1 tablespoon butter
1/2 cup dry white wine
2 tablespoons minced shallots
1 tablespoon chives
1 teaspoon minced garlic
2 tablespoons minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream
2 cups cooked pasta shells
salt and pepper, to taste

Preparation:

Plunge the tomatoes into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid.)

Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic and bell pepper. Cover the pan and let simmer for three minutes or until the scallops are just done. Remove the scallops with a slotted spoon and set aside. Add the basil to the liquid from the cooked scallops and put into a separate bowl.

Put the cream and chopped tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute.

Serve with freshly grated Parmesan cheese. Some people say NO to fish and cheese, I would serve it on the side if I had the choice.



Pasta with Chinese Tahini Sauce

Ingredients

(4 servings)

8 oz Pasta *
1 c Peas

CHINESE TAHINI SAUCE:
2 tb Tahini (sesame butter)
1 tb Rice Vinegar
1 tb Soy sauce
1 tb (pref. toasted) Sesame Oil
2 ts Chili Paste w/garlic (hot)
1 ts Minced Gingerroot
2 tb Vegetable stock or water
1 ds Freshly ground black pepper


Instructions

* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional. """""""""""""""""""""""""""""""""""" NOTE:
Chinese wheat noodles are compacted into cubes. To cook, break the cubes and drop into boiling water. When water returns to a boil, cook for 3 minutes and drain. They may be served as is or patted dry and sauteed in oil until lightly browned. Bring a large pot of water to a boil, cook pasta until al dente. While pasta is cooking, steam peas. In a large bowl, combine remaining ingredients. When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp; mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed sliced carrots, or scallions. If you add several, the amt of dressing may need to be increased.



Pasta with Quick Tomato and Garlic Sauce

Ingredients

(4 servings)

1 Recipe Egg Pasta (or 3/4 Lb fettucine or tagliatelle)
16 Italian plum tomatoes
2 Cloves garlic
2 tb Fresh parsley, chopped
2 tb Fresh basil, chopped
1/3 c Olive oil


Instructions

Salt Pepper Parmesan cheese, grated (optional)
PREPARATION: Make the Egg Pasta; roll the dough as thin as possible and cut into 1/8- to 1/4-inch wide strips. Peel, seed, and chop the tomatoes. Mince the garlic. Heat the olive oil over low heat in a saucepan. Add the garlic and cook over medium heat for about 3 minutes, until soft. Add the tomatoes, raise the heat to high, and cook for 5 minutes, until they give up some of their juice. NOTE: Recipe can be made up to this point several hours ahead.
COOKING AND SERVING: Chop the parsley and basil. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and return pasta to pot. Add tomato sauce and fresh herbs. Toss over low heat until pasta is lightly coated with sauce and warmed through. Season to taste with salt and pepper. Serve immediately with Parmesan cheese if desired.
Makes 4 servings



Fettuccine Alfredo Prince

Ingredients

(4 servings)

12 oz Fettuccine
1/2 c Butter or margarine
1 c Cream, heavy or light
1 1/2 c Parmesan, grated
1/2 ts Salt
Pepper, white, dash
Romano cheese to taste


Instructions

We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons.
Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese., salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated.

Answer 2

FRESH TOMATO CREAM SAUCE

1 can chopped tomatoes, or 8 plum tomatoes skinned and chopped w/ juice
2 cloves of garlic, chopped
1/2 minced onion
1 tbsp olive oil
1 cup of whipping cream
Fresh basil, torn
salt and pepper to taste

Heat oil in a sauce pot over med heat and add onion and garlic. Saute until onion is soft. Add tomatoes and salt and pepper. Simmer for 10 min.
Add cream, reserving 2 tbsp. Let the sauce simmer for 20 minutes until slightly reduced.

Add the last 2 tbsp of cream at the last minute.

Sprinkle with fresh basil. Serve over fusili or linguine pasta.

Answer 3

cut up velvetta cheese 1/2 cup milk 1/4 stick butter (can add a little can of chilis ) heres another 16 ounces sour cream 1 stick butter 1 block of cream cheese, parmasan &and some mozarella stir so it wont scorch it,s alfredo sauce put a little piece of crisco in water when boiling macaroni and it won,t stick together