8 oz. fettuccine o pasta
1 Cda mantequilla
1/4 taza crema "light"
1/2 taza queso Parmesano, rayado
Cocine la pasta y cuela. Pon la pasta en un recipiente grande para mezclar. Agrega la mantequilla. Muevela cuidadosamente hasta que se derite la mantequilla y se cubre la pasta. Agrega la crema, y mezcla. Agrega el queso Parmesano, y poquito sal y pimienta. Mezcla con cuidado. Sirve.
Salsa de Pasta Alfredo Tradicional (aún es facil para preparar) Sirve 4
1/2 taza de mantequilla
3 tazas de salsa para pasta con o sin carne, calientada
1 lb pasta penne
½ lb queso mozzarella fresco o regular, cortada en cubos de ½”
½ taza de queso mozzarella rebanada delgadamente o rayado
½ taza de queso Parmesan
Precalienta el horno a 375°. Cocina la pasta hasta que esté casi cocida, cuela. Unte recipientes con manteca – una grande o dos chiquitas. Regresa la pasta a la hoya, agrega y mezcla la salsa para pasta, y queso en cubos. Vacea en los recipientes. Polvorea con queso mozzarella y parmesano. Cocine, levamente tapada por 15 minutos, destapa, y cocina por 15 minutos más.
Macaroni de 3 quesos sirve 4
1 ½ taza de macaroni queso
2 Cdas mantequilla
2 Cdas arina
1 ½ taza leche entera
2 tazas queso, extra sharp cheddar, rayado finamente
1 taza de queso Gruyère o Swiss, rayado
½ taza media crema
2/3 taza borronas de pan fresco
1/3 taza de queso parmesano fresco, rayado
sal y pimienta
Precalienta el horno a 375°. Cocina el macaroni, cocina, y pon a un lado. Mientras cocina la pasta, derite la mantequilla en una hoya mediana sobre fuego mediano. Agrega la arina y mezcla hasta que esté suave. Agrega la leche gradualmente, moviendo constantemente. Cocina hasta que la salsa hierve bajito y se espese, 3-4 minutos. Agrega el queso cheddar a la salsa blanca y muevela hasta que el queso se derite. Agrega la salsa al macaroni y mezcla. Sazone con sal y pimienta. Pon el macarone en un recipiente de 20 qts. Polvorea el queso Swiss arriba y vacea la media crema sobre todo. (Puedes cubrirlo y mantenerlo asi en el refrigerado por hasta 2 dias, si quiere.) Combina el queso parmesano y las borronas de pan, y polvorealo encima del queso y macaroni. Cocina en el horno, por 25-30 minutos, hasta que esté doradito y caliente. (Cocina 15 minutos más si estaba en el refrigerador).
Lasaña sirve 12
4 tazas de salsa para pasta
2 Cdas perejil o albahaca fresca, picada
½ cdta pimienta molida
2 lbs de queso ricotta.
½ cdta nutmeg fresco y rayado
2 huevos
1 lb queso mozzarella rayado or 1/2 mozzarella, 1/2 Provolone
1 taza de queso Parmesano rayado, o ½ taza Parmesano, ½ taza Romano
12 pasta de lasaña o los que caben en su recipiente
Precalienta el horno a 375°. Remoja la pasta en agua caliente por 15 minutos. Bate los huevos en un recipente hondo, luego agrega el ricotta, 3/4 de el parmesano, nutmeg, sal, pimienta, y perejil. Revuelve para mezclar. En un recipiente grande y hondo, pon 1-1/2 tazas de salsa para pasta. Pon una tapa de pasta, tapa con la mitad de la mezcla de ricotta, polvorea con la tercera parte del queso mozzarella. Tapa con 1-1/2 taza de salsa, otra tapa de pasta, una tapa de ricotta, una tapa de mozzarella. Si está profunda su recipients, puedes poner 3 tapas; solo divide todo en 3. Pon el resto de la salsa arriba y el resto del queso mozzarella y el queso parmesano. En un pedazo de papel aluminio, ponle spray de cocina(aceite), para que no se le pega al queso. Tapa. Cocina por 25-30 minutos, destapa y cocina por 25-30 minutos más hasta que este muy caliente. Deja reposar la lasaña por 15 minutos antes de servir.
Lasaña de Verduras: En vez de la carne, use lo que desea de 2-3 tazas de verduras picadas. Simplemente, en un sarten con un poquito de aceite de olivo, cocine las verduras y agrega la salsa. Ó, cocina 2 tazas de espinacas frescas por 5 minutos, cuela, o descongela 1 caja de epinacas congeladas y saca el liquido. Agrega a la mezcla de ricotta.
Conchas grandes de Pasta Rellenos
Pasta de Conchas grandes
Usa la mezcla de ricotta de la receta de lasaña con ½-1 taza de queso mozzarella,rayado
½ taza de queso mozzarella rayado, para usar arriba
3 tazas de salsa para pasta con o sin carne
Precalienta el horno a 450°. Pon a hervir agua en una hoya grande. Agrega sal y suficiente pasta para servir 2-4 por persona. Cocina la pasta hasta que este casi cocida, cuela y enjuage con agua fria. Haz la mezcla de ricotta. Con cuidado, llena las conchas con la ricotta y ponlas en un recipiente que se puede usar en el horno. Pon la mitad de la salsa abajo en el recipiente y el resto arriba de las conchas, polvorea con 1/2 taza de mozzarella y cocina por 10 minutos hasta que este caliente y el queso este deritido.
Variaciones: Agrega esinacas medio cocidas ó descongeladas y esprimidas. Agrega carne a la mezcla de ricotta en vez de salsa. Agrega hongos azados.
Pizza
Salsa para pasta, masa, queso mozzarella,
Masa (prepara por lo menos 2 horas antes) de “Artisan Bread in Five Minutes a Day” (pan artisano en 5 minutos al dia)
En un recipiente grande para mezclar, con tapadera, pon 3 tazas menos 2 Cdas de agua tibia, 2 Cdas de aceite de olivo, 1-1/2 Cda sak kosher(use 1 cdta si no usa sal gruesa), 1-1/2 Cdas de levadura seca. Mezcla brevemente (la levadura no necesita disolverse). Agrega 6-1/2 tazas de arina y mezcla con una cuchara grande hasta que toda la arina este humeda. (Cuando mides la arina, mezclala con una cuchara grande metiendola en una taza de medida y quite el exceso con un cuchillo) Pon la tapadera en el recipiente y dejalo en su mueble por 2-3 horas. Así ya se puede usar la masa, ó se puede mantener así en el refrigerador y usar dentro de 2 semanas. La masa que le sobra hace pan muy rico. Si la masa ha estado en el refrigerador, dejalo reposar por 20 minutos antes de extender con el rodillo.
Precalienta el horno a 450°, con una piedra de horno abajo en el horno, si tiene uno. Polvorea la masa con arina, y corta un pedazo de masa del tamaño de una toronja para cada pizza que va hacer. Polvorea con más arina si es necesario para que la masa no se le peque en sus dedos.
Amasa cada bolita de masa, y deja reposar por 10 minutos en el mueble rociado con arina.
Estire y/or extiende la masa en un circulo, pon en un recipiente de pizza engrasada or polvoreado con cornmeal. Ponle la salsa, polvorea con queso mozzarella, carne, y verduras que escoje, y queso parmesano (solo, no pongas muchas cosas o la masa alrededor se va a quemar antes que el centro de la pizza se pueda calientar y el queso se derite). Cocine por 10-12 minutos. La masa que le sobra se puede mantener en el refrigerador por hasta 2 semanas.
Basic Tomato Pasta Sauce (Use over any cooked pasta)
1–1 ½ cups chopped sweet onion (less if you use stronger onions)
3-4 cloves garlic, minced
2 T olive oil
2 quarts tomatoes in sauce or 2 large cans crushed tomatoes, or 3 quarts regular canned tomatoes
1 t salt
1 t sugar
pepper to taste
2 t beef “Better than Bouillon”
1 T fruit juice (opt)
1 bay leaf (remove before serving)
2 t basil or a combination of Italian herbs
Sauté the onion and garlic in the olive oil for 5 minutes over medium heat. Add the rest of the ingredients and simmer for 20-30 minutes, stirring occasionally. As the sauce thickens, you will need to stir it more often. If you like a very thick sauce, add 1 can tomato paste or cook for longer. If desired, add cooked ground beef or Italian sausage. This sauce freezes well, so I make big batches.
Vary by adding sautéed vegetables just before serving such as mushrooms, summer squash, eggplant, sweet or slightly hot peppers, or carrots, or anything else you like. Or, add the vegetables in the beginning so they cook down with the sauce. Change the seasonings for variety.
Cooking Pasta
The most important thing to do when you cook pasta is use plenty of water. The second thing is to add salt when the water comes to a boil – 2-3 teaspoons, but don’t add oil, it doesn’t help. The last thing is don’t cook the pasta too long. Choose your pasta shape according to the sauce and cooking process. Flat noodles like linguini are good for thin sauces. Shapes that have ridges or are cup shaped will hold heavier sauces. Choose sturdy shapes for baked pasta or to put in soups.
Bolognese Sauce (version of Michele Urvater’s recipe)
In a 3 quart saucepan heat oil. Add bacon and cook for 6 to 8 minutes, or until most of the fat has been rendered. Then add carrots,celery, and onions and sauté for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add water with juice and simmer until evaporated.
Pasta with a Super Easy Sauce 4 servings
1 small can of chopped tomatoes
2-4 T Pesto
Pasta of your choice
Put on a pot of water for the pasta. Simmer the chopped tomatoes until they are thickened, stir in pesto, and serve over cooked, hot pasta with Romano or Parmesan cheese.
Variations: Add ¼ c whipping cream to sauce and keep warm but don’t boil. Or you can add sautéed zucchini, mushrooms, or peppers to the sauce. If you want meat, add cooked Italian sausage, quartered pepperoni, chunks of chicken sausage (cooked in the oven or in a pan), or grilled or stir-fried chicken to the pasta just before serving.
Fresh Tomato Pasta
Pasta
Tomatoes (you need fresh-from the garden tomatoes—especially pretty with different colored tomatoes)
Salt & Pepper
Fresh basil or oregano
1 t olive oil
Cook pasta until al dente. While pasta is cooking, chop tomatoes and basil. Drain pasta, add olive oil, chopped tomatoes and basil. Sprinkle with salt and pepper and Parmesan cheese, if desired. Eat immediately!
Variations: Cut Roma or other paste-type tomatoes in half. Brush cut side lightly with olive oil. Grill or broil until edges are slightly charred. Let rest a few minutes, then chop coarsely and use as above.
Simple but Flavorful Cream Sauce
1 c cream
1 T butter or margarine
1 minced garlic clove
1-2 T minced shallots or onion
1 t chicken bouillon
salt & pepper to taste
½ c grated parmesan cheese
Melt butter in a small saucepan and sauté the garlic and onions on medium heat for several minutes. Add cream, bouillon and salt and pepper. Boil gently for 10-15 minutes, stirring occasionally. Turn off heat, add cheese and let sit for a few minutes, stir and serve. If the sauce gets too thick, add a little of the water from the pasta.
Variations:
Add 1-4 T Pesto just before serving. Or, add 1-2 T minced fresh basil. Sprinkle finished pasta with toasted pine nuts. Add sun-dried tomatoes to the sauce. Lemon—add 1-2 t lemon juice before adding the cheese. To make a complete main dish: add sautéed chicken, shrimp, crisp-fried bacon, or ham chunks and sautéed mushrooms, peppers, summer squash, broccoli florets, sweet onions, eggplant, edamame, sun dried tomatoes, and/or carrots cut in bite-size pieces. If you like more sauce, just double the recipe. You can use half and half or whole milk, but it won’t thicken as well, so thicken with 1 t cornstarch mixed with a little cold water and simmer for 1-2 minutes. Or add 1 T flour after you sauté the onions and garlic and add the milk gradually. Simmer for at least 5 minutes.
Lightning Fast Alfredo Sauce Serves 4-6
Read more about it at www.cooks.com/rec/view/0,181,
Content Copyright © 2011 Cooks.com - All rights reserved.
8 oz. fettuccine or noodles
1 tbsp. butter
1/4 c. light cream
1/2 c. grated Parmesan cheese
Cook pasta and drain. Put pasta in large bowl. Add butter. Toss gently until butter is melted and coats pasta. Add cream, toss. Add Parmesan, dash of pepper and salt. Toss lightly. Serve.
Traditional Pasta Alfredo Sauce (still quick to make) Serves 4
1/2 cup butter or margarine
Baked Penne Pasta serves 8 (can make 2 pans and freeze one)
3 c pasta sauce with or without meat, warmed
1 lb penne pasta
½ lb fresh or regular mozzarella, cut in ½” cubes
½ c thinly sliced or shredded mozzarella
½ c grated Parmesan
Preheat oven to 375°. Cook pasta until not quite done, drain. Grease pan(s) – one large baking dish or two smaller. Put pasta back in pan, stir in pasta sauce, and cubed cheese. Spread in pan(s). Sprinkle with mozzarella and Parmesan. Bake, lightly covered for 15 minutes, uncover, bake 15 minutes more.
Three Cheese Macaroni serves 4 ( )
1 ½ c dried macaroni
2 T butter
2 T flour
1 ½ c whole milk
2 c lightly packed, coarsely grated extra sharp cheddar cheese
1 c lightly packed, coarsely grated Gruyère or Swiss cheese
½ c half and half
2/3 c fresh breadcrumbs
1/3 c freshly, finely grated parmesan cheese
salt & pepper
Preheat oven to 375°. Cook macaroni, drain, and set aside. While macaroni is cooking, melt butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly. Cook, until the sauce simmers and thickens, 3-4 minutes. Add the cheddar cheese to the white sauce and stir until the cheese melts. Add sauce to the macaroni and stir. Season with salt and pepper. Put macaroni in a 20qt shallow baking dish. Sprinkle the Swiss cheese on top and drizzle the half and half over it. (You can cover and refrigerate this for up to 2 days, if you want.) Combine the parmesan and breadcrumbs and sprinkle over the top of the macaroni and cheese. Bake in the lower third of the oven for 25-30 minutes, until golden brown and bubbly. (Cook 15 minutes longer if its been refrigerated).
Lasagna serves 12
4 c pasta sauce
2 tablespoons chopped fresh Italian parsley or basil
1 t salt
½ t ground pepper
2 lb container of ricotta cheese.
½ t fresh grated nutmeg
2 eggs
1 pound shredded mozzarella cheese or half mozzarella, half Provolone
1 cup grated Parmesan cheese, or ½ c Parmesan, ½ c Romano
12 lasagna noodles or whatever fits your pan
Preheat oven to 375°. Soak lasagna noodles in hot water for 15 minutes. Beat eggs in a bowl, then add ricotta, ¾ of the parmesan, nutmeg, salt, pepper, and parsley. Stir to blend. In a large, deep pan, place 1-1/2 c pasta sauce. Put down a layer of noodles, spread half the ricotta mixture on the noodles, sprinkle with 1/3 of the mozzarella. Spread with 1-1/2 c of sauce, layer of noodles, layer of ricotta, layer of mozzarella. If your pan is very deep, you may want 3 layers; just divide fillings by 3. Spread the rest of the sauce over the top and sprinkle with the rest of the mozzarella and the Parmesan cheeses. Spray a piece of aluminum foil with cooking spray or tent slightly, so it doesn’t stick to the cheese. Bake for 25-30 minutes, uncover and bake for 25-30 more minutes until bubbly hot. Let the lasagna rest for 15 minutes before serving.
Vegetable lasagna: Instead of the meat, use your choice of 2-3 c chopped vegetables. Simply sauté the vegetables in a little olive oil and add to the sauce. Or, cook 2 c fresh spinach for 5 minutes, drain, or defrost 1 box of frozen spinach and squeeze out any liquid. Stir into the ricotta mixture.
Jumbo Stuffed Shells
Jumbo Shell Pasta
Use the ricotta mixture from the lasagna recipe with ½-1 c shredded mozzarella
½ c shredded mozzarella for top
3 c pasta sauce with or without meat
Preheat oven to 450°. Bring large pot of water to a boil. Add salt and enough large shells for 2-4 apiece. Cook pasta until not quite done, drain and rinse in cold water. Make ricotta mixture. Gently spoon ricotta into shells and place in a baking dish. Put half the sauce on the bottom of the pan and pour the rest of the sauce over the shells, sprinkle with ½ c mozzarella, and bake for 10 minutes until hot and cheese has melted.
Variations: Add defrosted or lightly cooked spinach — squeeze the water out. Put meat in the ricotta mixture instead of the sauce. Add sautéed mushrooms.
Pizza
Pasta sauce, dough, mozzarella, toppings
Dough (make at least 2 hours ahead) from “Artisan Bread in Five Minutes a Day”
In a large bowl or plastic container with a lid, put 3 c minus 2 T warm water, 2 T olive oil, 1-1/2 T kosher salt (use 1 t if not using a coarse salt), 1-1/2 T dry yeast. Stir briefly (the yeast does not need to dissolve). Add 6-1/2 c all-purpose flour and stir with a large spoon until all the flour is moistened. (When you measure the flour, stir it with a scoop or large spoon and scoop it into a 1 c measuring cup, scrape off excess with the flat edge of a knife.) Put the lid on the bowl and leave on the counter for 2-3 hours. The dough can then be used or can be put in the fridge and used within the next 2 weeks. Extra dough makes great hard rolls or breadsticks. If the dough has been in the fridge, let the balls of dough rest for 20 minutes before rolling out.
Heat oven to 450°, with a baking stone on the bottom or next to the bottom shelf, if you have one.
Sprinkle dough with flour and cut off a grapefruit sized piece of the dough for each pizza you’re making. Sprinkle with additional flour, if needed, to keep the dough from sticking to your fingers. Take one edge of the dough around to the back, turn the piece of dough ¼ turn, and do the same process 3 more times (like making a roll). Place dough on a floured surface and let sit for 10 minutes.
Stretch and/or roll dough into a circle, place on oiled pizza pan or cornmeal sprinkled pizza peel. Spread with sauce, sprinkle with mozzarella, meat and veggies of your choice, and parmesan cheese (just don’t put too many toppings on or the crust will burn before the center of the pizza toppings get hot and the cheese melts. Bake for 10-12 minutes. Extra dough can be kept in the refrigerator for up to two weeks.
