italian pasta recipies please?

Answer 1

Check out these links... they have many of them..

http://www.mit.edu/~wchuang/cooking/Pasta.html

http://allrecipes.com/Recipes/Pasta/Main.aspx

Enjoyyyyyyyyyyyyyyyy

Answer 2

http://food.yahoo.com/search?tp=recipe&cs=italian&p=pasta

Answer 3

Pasta Puttanesca

2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.

--Rachael Ray
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Mushroom Walnut Sauce for Pasta

2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Real Fettucine Alredo

1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg

As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from heat and serve immediately with additional cheese on the side.

Serves 4-6

--Parmaggano-Reggino Cheese Cookbook