Pasta/Pizza Recipes

This is a classic Italian dish that is simple beyond description yet delicious and filling as well. There are a few specific tips that make this dish a success;

- You must use fresh garlic cloves and chop and slice them freshly. Using pre-chopped, jarred garlic cloves add a flavor you don’t want

- This dish only works with long thin pastas like spaghetti and angel hair.

- The pasta must be cooked perfectly; this is such a simple dish that the pasta is the star

- I prefer ¼ cup olive oil for every 8 ounces of pasta, which produces pasta that is equally covered in oil but not swimming in it; if you want more oil I suggest 1/3 cup but no more.

- 1/8 teaspoon of red pepper flakes for every 8 ounces of pasta produces spice that should be acceptable to all pallets. If you like spicy foods, double it (that’s what I do).

I use a general rule of 4 ounces per serving, so this should serve 2.

8 ounces spaghetti
¼ cup high quality extra virgin olive oil
1/8 teaspoon red pepper flakes
10 cloves garlic; 5 sliced lengthwise, 5 chopped finely
Parmesan or Romano cheese, grated (I prefer Romano)

1. Boil water in a large pot for pasta, add salt and a dash of olive oil and add pasta when water is ready

2. In a large pan, place olive oil over medium heat and add half of the garlic. Stir constantly 45 seconds then add remainder of garlic and red pepper flakes, stirring regularly. Reduce heat to low and be sure to not overcook the garlic (some browning is ok, but not much. If it seems to be cooking too much or too fast, remove from heat completely).

3. When the pasta is cooked, drain and add to pan and toss to coat.

4. Serve, topping with the amount of cheese appropriate to tastes.

Ingredients

1 medium/large red onion chopped
2 whole medium garlic bulbs, each clove chopped
4 cups diced fresh tomatoes
1 16 oz can diced tomatoes, pre-seasoned with basil & garlic
1 8 oz can tomato paste
1 cup chicken broth
½ cup white wine
5 sprigs fresh thyme
3 sprigs fresh rosemary
8 sprigs fresh oregano
½ stick butter
salt & pepper to taste
Ground red (Cayenne) pepper (if you like things spicy)

Add these ingredients to turn sauce into an entrée
Italian sausage (substitute turkey sausage for a healthier alternative, or eliminate)
The pasta of your choice

To Make....

1. Over medium high heat, sauté the red onion and garlic until translucent (approximately 5 minutes)

2. Season with salt and pepper

3. Add the fresh tomatoes and freshly chopped herbs, more salt and pepper, cook for 3 minutes.

4. Add the canned tomatoes, tomato paste, wine, and broth, more salt and pepper bring to a boil, stirring often.

5. Reduce heat to medium/low and simmer, stirring often for approximately 20 minutes.

6. Check taste. Adjust salt & pepper. Add 1 tablespoon dry Thyme leaves, 1 tablespoon dry oregano leaves. Cook for additional 15-25 minutes, stirring occasionally. Add Cayenne to taste, if desired.

7. Sauté Italian sausage in separate pan, until cooked through, add to sauce when done.

8. Add butter and stir sauce together.

9. Cook pasta in salted boiling water, serve all together and watch everyone's face light up.

Remember, Americans ALWAYS screw pasta dishes up in the following ways:

**Overcooked pasta. The pasta Should be aldente; meaning, cooked through, but it still "bites back" at you.

**Too Much Sauce. PLEASE. In traditional Italian cooking, the pasta is the star, not the damn sauce. Besides, A good sauce goes a long way. Generally, for every cup of pasta, you only need 2 tablespoons of sauce.

**Too Much Salt. The idea behind seasoning as you go is to make sure that each ingredient is properly seasoned. Also remember, you can always ADD salt and pepper at the end, better to be safe than sorry.

RECOMMENDED SIDE DISHES

Pasta, to me, is a meal unto itself. Always serve good Sourdough, French or Garlic Bread with the meal, and maybe a nice mixed green salad before hand.

RECOMMENDED BEVERAGES

Wine: Any good red goes well with a hearty pasta sauce like this.

Pinot Noir, Zinfandel, Merlot, Cabernet, Barolo, Chianti would all work.

Others: If you make it spicy, Milk and beer are great choices.

Some people freak out at the idea of “warm lettuce,” in this dish but think about it; people eat pasta with cooked spinach and/or arugula all the time! If you love the flavor of Caesar salad, at least give this a try.

8 ounces penne pasta

1/8 cup salt

1 tablespoon olive oil

2 skinless, boneless chicken breasts, cut into bite sized chunks

Salt and pepper to taste

2 tablespoons butter

8 ounces favorite Caesar dressing (if you have a bottled one you love, or prefer to make your own)

¼ cup red wine vinegar

¼ cup grated Romano or Parmesan cheese

3 hearts of romaine lettuce, chopped (about 12 ounces)

1 teaspoon of Tabasco (more if you like spice)

2 cups croutons

Shaved parmesan for garnish

MAKES 4 SERVINGS

1. In a large pot, boil water with 1/8 cup salt and a tablespoon olive oil for pasta and cook pasta to al dente.
2. In a large saute pan, over medium heat, warm 2 tablespoons butter and add chicken, seasoning with salt and pepper. Stir often and cook chicken through, 8-10 minutes
3. In a large bowl, mix together the salad dressing, vinegar and cheese. Add pasta, chicken, lettuce and Tabasco and toss
4. Serve, topping with croutons and shaved parmesan

This is one of the healthiest, lightest, colorful, most balanced recipes I have. High in protein and carbs, low in fat, and perfect for everything from an easy-at-home meal to a really nice dinner. Once the chicken has been cooked properly the dish is a snap to make

2 Boneless skinless chicken breasts

8 ounces penne pasta

1 pound fresh Roma tomatoes, chopped

1 fifteen ounce can chopped tomatoes

½ white onion, chopped

½ orange bell pepper, thinly sliced

½ yellow bell pepper, thinly sliced

2 garlic cloves, minced

½ teaspoon sugar

½ teaspoon red pepper flakes

½ cup fresh basil, chopped

1 bay leaf

1/8 cup olive oil

Freshly grated parmesan cheese for garnish

Salt and pepper as needed

 MAKES 2 SERVINGS

1. Season both sides of chicken with a little olive oil and salt and pepper, then grill (or pan roast) to medium rare (not quite done) and remove from grill, allowing to cool. Chop chicken into bite sized chunks
2. Cook pasta to al dente
3. While pasta water cooks, warm large sauté pan over medium high heat and add olive oil
4. Add onion and garlic and sauté 3 minutes, stirring occasionally
5. Add all of the tomatoes, peppers, sugar, red pepper flakes, and bay leaf and stir
6. Simmer over low heat for 20 minutes
7. Add in chicken and cook for an additional 5 minutes, finishing chicken
8. Add freshly cooked pasta, stir and serve, topping with basil and cheese

Attention all you health whackos... this dish is rich and delicious and loaded with fat, and it's supposed to be. The recipe below is NOT the traditional recipe for Alfredo, it's better, trust me. The old-style Italian way to serve this is simple, as listed below, but if you want to add vegetables, etc it will still work.

Ingredients
1 pound fettucine
¾ cup whipping cream
6 oz butter
¼ teaspoon salt
¼ teaspoon pepper
4 eggs YOLKS only, beaten
1 cup grated parmesan cheese (the real stuff, not the shit from the green can)

To Make...

1. Boil water in a large pan and add fettucine.

2. In a separate large saucepan, slowly melt the butter over medium heat.

3. When the butter begins to bubble, add the cream and bring to a slight boil.

4. Add salt & pepper, stir.

5. Remove pasta from water, drain, and add to butter/cream sauce.

6. Drizzle the egg yolks over the pasta and toss thoroughly.

7. Add the grated cheese and toss thoroughly, serve immediately.

About 1 pound fresh pizza dough (most high end grocery stores sell them now)

1 15 ounce can pizza sauce
About 6 ounces of shredded cheese of choice
About 6 ounces meat of choice
2 vegetables of choice (1 medium white onion sliced, 6 ounces mushrooms perhaps)
Freshly chopped basil or oregano if desired
Flour
Extra virgin olive oil

1. On a wooden working surface, like a cutting board, sprinkle some flour and pound your dough into a flat, round pie

2. Brush a thin layer of olive oil on one side

3. Preheat gas grill to 500 degrees, then lower heat to medium

4. I suggest prepping all of your toppings now, so they are ready to go in a few minutes. Slice everything, get it ready.

5. Place oiled side of dough onto the preheated grill grate and close the BBQ lid.

6. After 25 seconds, rotate the dough ½ turn and cook for an additional 20 seconds.

7. Flip the pie and grill for an additional 30 seconds

8. Remove the pie from the grill, leave grill cooking on low heat

9. Top your pizza as follows: Sauce (layered thin using a flat spatula), cheese, one veggie, meat, veggies, herb

10. Place pizza back on grill and cook, cover closed, for 2 minutes.

11. Check pizza toppings. It will take an additional 1-3 minutes for cheese to melt properly and toppings to reach desired doneness

12. Remove pizza from grill and allow to rest at room temperature for 3-5 minutes before slicing. I suggest a fresh drizzle of olive oil and perhaps a sprinkling of Romano cheese on top

This is a saucy, super spicy show stopper. Not for the faint of heart. Obviously, you can eliminate the jalapenos, but what’s the point?

Serves 2

8 ounces angel hair spaghetti
¾ pound lean ground beef
2 large eggs
¾ cup grated romano cheese
¾ cup Italian style bread crumbs
1 tablespoon minced red onion
1 tablespoon dried oregano
1 tablespoon dried parsley
2 medium fresh jalapeno peppers, diced, seeds included for maximum spicines
2 tablespoons olive oil

3 cups basic tomato sauce (Click here for tomato sauce recipe)

1. Boil water in a large pan for spaghetti, add pasta when water is ready

2. In a large mixing bowl, combine ground meats and the eggs and combine

3. Then, in stages, add the bread crumbs, cheese, onion and seasonings and mix thoroughly. It will be gooey moist until well mixed. Use your hands for best affect.

4. Roll up the meatballs making sure they are each only slightly larger than a golf ball (just under 2 inches in diameter). You should get between 16-20 meatballs out of this much meat.

5. Heat the olive oil on high in a large sauté pan

6. When the oil is quite hot, add the meatballs and brown for 4 to 6 minutes, turning after each “side” is browned. Remove and drain

7. In the same sauté pan, heat over medium high heat the tomato sauce and add the drained meatballs and diced jalapenos

8. When cooked to al dente, add spaghetti to sauté pan and mix well, finishing for about 3 minutes

9. Serve, topping with fresh romano cheese.

Ingredients

9 unbroken lasagna noodles
2 cups ricotta cheese (low fat is great)
¼ cup grated parmesan cheese
½ pound sliced mozzarella
½ pound sliced provolone
1 egg
2-3 cups tomato sauce (with or without meat, your choice)

To Make...

1. Boil a large kettle of water and cook noodles slightly (still slightly firm).

2. Drain the noodles and rinse with cold water.

3. Preheat oven to 375.

4. Mix together the ricotta, parmesan cheese, egg, salt and pepper.

5. Very lightly oil (or pam spray) a glass baking pan and spread ½ cup of tomato sauce on bottom.

6. Lay three of the cooked noodles on the top of the sauce.

7. Spread 1/3 of the ricotta mixture on top of the noodles.

8. Top with 1/3 of the mozzarella and 1/3 of the provolone. .

9. Top with ½ cup of tomato sauce.

10. Place three more noodles on top of the sauce, and repeat steps 6-8.

11. Top with the final 3 lasagna noodles.

12. Spread the remaining ricotta mixture on the noodles.

13. Top with the sauce.

14. Add the remaining provolone and mozzarella to the top.

15. Sprinkle some freshly grated parmesan cheese on the very top.

16. Bake in the oven for 35-45 minutes until bubbling and lightly brown. MAKE SURE YOU LET IT COOL FOR AT LEAST 5 MINUTES BEFORE SERVING (otherwise it will fall apart when you cut and try to serve it).

This is a show stopper. Everyone loves this dish but beware; this is a rich, fattening meal.

I am perfectly comfortable using pre-made ravioli found in the fresh pasta section of every major grocery and warehouse store. I have found great versions made by the Monterey Pasta Company readily available. I prefer to use a spinach/ricotta ravioli for the below.

18 ounces ravioli, cooked to just before al dente (usually takes no more than 3 minutes in boiling water…make sure you don’t overcook!)
1/3 cup of fresh lemon juice (usually produced by 2 medium lemons)
2 tablespoons fresh lemon rind, made by rubbing the lemon peel across a grater
1 cup cream (ANY CREAM WILL DO, NOT COOL WHIP...IDIOT)
¼ cup butter
1 teaspoon cayenne
¼ teaspoon salt

Makes 4 servings

1. 2-4 hours before serving, grab a large sauté pan and in it assemble the lemon juice, lemon rind, cream, cayenne and salt. Mix together and cover and allow the flavors to blend naturally.

2. Upon placing the pasta in its boiling water to be cooked, heat sauté pan to medium high and add butter

3. As pasta cooks, gently whisk the melting butter into the sauce. Lower heat to medium

4. Place perfectly cooked ravioli in sauce and gently stir together the pasta with the sauce over medium low heat for 2-3 minutes. Serve

Obviously, any dish that involves lobster is lavish, decadent, somewhat pricey and, in this case, a labor of love. There are a number of steps and prep to this dish, including having a great tomato sauce on hand and pre-grilling the lobsters ahead of time.

In a pinch, a high quality jarred sauce from the store will work, but keep in mind that it will be the base flavor of the dish. I have never in my life had a pasta sauce from a jar that came close to homemade sauce (especially mine). I find, also, that grilling the lobster tails is really key to getting the best flavored lobster. You are, of course welcome to boil or broil it ahead of time if you prefer.

Made as directed below, this dish has just a little bite of spice that almost everyone can handle. I’d double the red pepper flakes if you really want it to be spicy.

Finally, keep in mind that the lobster is the star of this dish as described below. It seems silly to me to put $50 worth of lobster under a glop of tomato sauce and other flavors. As a result, this dish does not come out very “saucy” like most crappy American pasta dishes. If you need a lot of sauce with your pasta, add more than directed.

Serves 4

2 pounds lobster tails, grilled as per recipe (click here), allowed to cool, and removed from tail shell.

12 ounces homemade tomato sauce (click here for recipe)

16 ounces angel hair spaghetti
5 garlic cloves, chopped
1 large shallot, chopped finely
5 ounces white wine (I recommend a good quality chardonnay)
1 fresh jalapeno pepper, seeds removed and chopped finely
5 ounces chicken broth
5 ounces fresh basil, roughly chopped
1 teaspoon red pepper flakes
Olive oil as directed below
Salt as needed below

1. Chop the cooked, cooled and shelled lobster into bite sized pieces and set aside

2. For the pasta, boil a large pot of water, adding a tablespoon of salt and 2-3 ounces of olive oil and cook pasta to al dente

3. In a large sauté pan, warm 4 ounces of olive oil over medium high heat

4. Add garlic, shallots and jalapeno and sauté for 2 minutes, stirring often

5. Add the wine and reduce to 1/3

6. Add tomato sauce, broth and half of the basil

7. When the pasta is cooked, drain and add lobster to the sauce

8. Add pasta and red pepper flakes (crushing them as they’re added) to the sauce and lobster and toss and stir to coat

9. Serve, topping with the remainder of the fresh basil

This Dish represents the only positive military contribution ever made to the World by the country of Italy. WWII soldiers used to eat this dish, loaded with pepper, to keep warm. Make it as spicy as you can handle for true authenticity

Ingredients
1 medium yellow or white onion, chopped
2 eggs
¼ cup grated romano
¼ cup grated parmesan
4 cloves garlic, chopped
4 slices of bacon, chopped into ¼ inch cubes
freshly ground black pepper
red pepper flakes to your taste
parmesan cheese
olive oil
¾ pound spaghetti boiled to al dente

To Make...

1. In a large Saute pan, warm 3 tablespoons of olive oil over medium heat and add onions and bacon and garlic.

2. Salt lightly and season with a generous amount of black pepper.

3. Cook until the bacon is done, but not crunchy.

4. Break the eggs into the bottom of a pasta serving bowl, then beat them lightly with a fork.

5. Add the cheeses to the eggs, along with some salt and pepper and mix thoroughly.

6. Add the drained, hot pasta to the bacon mixture, in the saute pan, now on med-low heat.

7. Crush the amount red pepper flakes appropriate to your taste. My wife and I live for super spicy food, so I use about a tablespoon of red pepper, which will make this dish quite hot, depending on how much black pepper you also used. If you don't like much spice, use only a few flakes…you can always add more later.

8. Add the pasta mix to the pasta bowl and toss rapidly. Serve with additional cheese on the side at the table.

Ingredients

1 pound fettuccine or similar pasta
4 ounces (about 5 slices) bacon
1 cup white wine
1 shallot, minced
1 tablespoon minced garlic
½ Red Onion, minced
2 Tablespoons olive oil
1 pound baby spinach leaves
¼ teaspoon red pepper flakes (more if you really like it spicy)
½ cup pine nuts, toasted ahead of time under broiler (this takes 5 minutes, place pine nuts in a fry pan, put under broiler. toss occasionally so they don't burn.)
Parmesan cheese, grated

To Make...

1. Boil water in a large pan for fettuccine, add pasta when water is ready.

2. In a large pan, saute bacon over medium high heat until barely crispy. Remove bacon from pan.

3. Add the wine, and cook for 1 minute.
4. Add the shallot and garlic, stir and cook for 2 minutes.

5. Add 1 tablespoon olive oil, then add the spinach. Saute for 30-35 seconds, as spinach begins to wilt.

6. Add red pepper.

7. Add drained pasta noodles and toss.

8. Add pine nuts and toss

9. Serve, topping with parmesan cheese.

The other potential name for this dish is “antipasti pasta,” for it tastes like either a glorious combination pizza or a perfectly prepared plate of antipasti at a fine Italian restaurant. Serve with grilled garlic bread for the full effect.

I usually use a general rule of 4 ounces per serving when it comes to pasta, however this dish has an equal amount of meat and pasta totaling 16 full ounces.

Serves 4

8 ounces Rigatoni or Ziti
5 tablespoons high quality extra virgin olive oil
1/8 teaspoon red pepper flakes
20 cherry tomatoes
5 cloves garlic; 3 sliced lengthwise, 2 chopped finely
8 ounces sliced pepperoni, halved into half moons (use turkey pepperoni for less fat)
¼ cup very dry sherry
¼ cup green olives (preferably soaked in a garlic brine), sliced into thirds (if you prefer black olives, use them)
¼ cup fresh parsley, chopped
Parmesan cheese, shaved into 1 inch slices
Salt and pepper to taste

1. Boil water in a large pot for pasta, add salt and a dash of olive oil and add pasta when water is ready

2. Preheat oven to 375 degrees. In a small baking dish, toss tomatoes with 2 tablespoons of the olive oil and some salt and pepper. Roast the tomatoes for about 10 minutes, until their skins begin to split. Remove from oven.

3. In a large pan, place remaining olive oil over medium heat and add the pepperoni. Season with freshly ground black pepper and cook for two minutes while stirring and tossing occasionally

4. Remove pepperoni with a slotted spoon, allowing juices to remain in pan. Set meat aside.

5. To the pan, add sliced and chopped garlic and cook over medium heat for 30 seconds

6. Add the roasted tomatoes and lightly smash each of them with the back of a spoon so each one bursts

7. Add sherry and red pepper flakes to pan and simmer, stirring occasionally, for 3 minutes

8. Remove pan from heat and add the olives, parsley and previously cooked pepperoni. Stir together and let rest until pasta is ready.

9. When the pasta is cooked to al dente, reserve 1/3 cup of the cooking water; drain pasta and add to sauce over medium heat; also add the reserved water

10. Toss and cook for 1-2 minutes. Serve in shallow bowls with shaved parmesan on top.

Chow fun is a flat noodle dish served at most Chinese restaurants with a unique sauce. While the noodle is often the appeal of the dish, it is also hard to find to cook at home and a colossal pain in the butt to work with. I’ve created an “at-home” version of the chow fun sauce and use it with simple egg noodles that you can buy in the store to create a great, easy to make knock-off. Ingredients below are separated by usage

1 Pound sirloin, sliced

8 ounces wide egg noodles

1 bunch green onions, chopped

4 ounces sliced mushrooms

FOR PREPPING THE MEAT:

2 teaspoons cornstarch

2 tablespoons soy sauce

4 teaspoons rice wine vinegar

FOR COOKING THE MEAT:

1 tablespoon chili paste

1 tablespoon chopped garlic

SAUCE FOR ENTIRE DISH:

6 teaspoons soy sauce

4 teaspoons rice wine vinegar

4 teaspoons sugar

2 teaspoons oyster sauce

4 teaspoons water

1 tablespoon sesame oil (used at end of dish)

Olive oil as needed

SERVES 2

1. Combine cornstarch, soy sauce and vinegar and stir well. Add to the beef and stir to coat; allow to sit for at least 10 minutes
2. Boil a large pot of salted water and cook the egg noodles to al dente. When finished, drain and set aside
3. Combine sauce ingredients for entire dish and mix well
4. Heat a large wok (or sauté pan) to high heat and add 2 teaspoons of olive oil to very hot. Add beef, garlic and chili paste and stir continuously, cooking beef to rare. (about 2 minutes)
5. Add mushrooms and sauce and mix well, cooking meat to just before desired doneness of medium rare (about another 2 minutes)
6. Add cooked noodles and green onions to dish along with sesame oil and toss well to mix together. Serve immediately.

This is a great recipe to have on hand if you have kids and/or occasionally lead a hectic lifestyle. Almost all of the ingredients are easily and readily found in most pantries, and the whole dish can be made and served in less than 30 minutes.

1.5 pounds lean ground beef

10 garlic cloves, sliced

1 14-ounce canned chopped tomatoes, drained of juice

8 ounces pasta (I find that small fun shapes like fussilli, rigatoni and similar work best)

1/8 cup salt

Salt and pepper to taste, as needed while cooking

2 tablespoons olive oil, divided

MAKES 4 SERVINGS

1. In a large pot boil water with 1/8 cup salt and a tablespoon olive oil for pasta and cook pasta to al dente
2. While the pasta cooks, warm a large sauté pan over medium high heat and add 1 tablespoon olive oil
3. place half of the sliced garlic in the olive oil and cook for 30 seconds
4. Add ground beef and remainder of garlic and salt and pepper to taste. Cook for 2-3 minutes
5. Add the tomatoes, stir often over low heat for no more than 5 minutes more.
6. Add pasta to meat mixture in saute pan, mix together and serve hot.

Obviously, if you have the time, talent and inclination, fresh, homemade raviolis would be the best with this dish. However, in this day and age, I am perfectly comfortable using pre-made ravioli found in the fresh pasta section of every major grocery and warehouse store. I have found great versions made by the Monterey Pasta Company readily available. I prefer to use a four cheese and/or spinach ravioli for this dish, but have also found that tortellini and pappradelle rags works great as well. I wouldn’t suggest any type of pasta that is not hearty and full-bodied. This sauce needs a dense pasta to stand up to it.

Arrabbiata is an Italian word for angry or furious and refers in this dish to the wrath of red pepper. Obviously, if you are not a fan of spice, this is not the dish for you. Certainly you can use less red pepper than I do below (and I generally like food very spicy) but you simply can’t eliminate the spice all together because then you aren’t making Arrbbiata sauce…you’re just making some silly red sauce.

8-9 ounces ravioli, cooked to just before al dente (usually takes no more than 3-4 minutes in boiling water…make sure you don’t overcook!)
One 14 ounce can chopped tomatoes with their liquid
1/8 cup olive oil
4 cloves garlic, chopped
1 tablespoon dried oregano
½ to 1 full teaspoon red hot pepper flakes (crushed as described below)
Salt and pepper

Makes 2 servings

1. In a deep sauté pan or saucepan, stir together the tomatoes with their liquid and the chopped garlic, olive oil and dried oregano. Bring to a boil and immediately lower heat to maintain a low boil.

2. Stir sauce regularly and often, breaking up the tomatoes with a large spoon (wooden, sauté, mixing, etc). After about 30 minutes the sauce should be nice and thick.

3. Season with a small amount of salt and pepper and stir, checking the taste.

4. Place the pasta in its boiling water (the water should be mixed with about a tablespoon of salt and tablespoon and olive oil, of course) to be cooked

5. As pasta cooks, place the red pepper flakes in the palm of one of your hands and then, holding your hands over the sauce, crush the pepper flakes into the sauce (the crushing brings out the heat of the flakes). Stir the sauce well and allow to simmer until pasta is cooked. Make sure you wash your hands VERY well after the red pepper flake crushing or you will regret it later.

6. Place perfectly cooked ravioli in sauce and gently stir together the pasta with the sauce over medium low heat for 2 minutes. Serve

Ingredients

½ pound fettuccine or similar pasta
1/3 pound fresh, uncooked shrimp
4 bay scallops, seasoned with Creole seasoning
1 lobster tail, approx ½ pound, removed from shell, uncooked and cut into 1 inch pieces
¾ cup white wine
½ cup shallot, minced
2 garlic cloves sliced into rounds
1 Anaheim Chile, sliced into ¼ inch rounds
1 cup plum tomatoes, chopped (usually two plum tomatoes produces 1 cup)
¼ cup chopped green onions
¼ cup chopped basil leaves
4 tablespoons butter
2 Tablespoons olive oil
Parmesan cheese, grated

Add 1 Tablespoon red pepper flakes to make this a dish with bite (The anaheim peppers are not very spicy, they add flavor and texture but not much heat)

To Make...

1. Boil water in a large pan for fettuccine, add pasta when water is ready.

2. In a small sauté pan, warm 2 tablespoons butter and heat to high. Add scallops and cook for 2 minutes per side. Set aside.

3. In a large sauté pan, over medium heat add olive oil. When hot, add the shallots and garlic, season with salt and pepper. Sauté for 1 minute.

4. Add the Chile and sauté for 30 seconds.

5. Add the lobster and sauté for 3 minutes.

6. Add the tomatoes, wine and remaining butter. Bring to a simmer.

7. Add the shrimp; season the dish with salt and pepper. Cover and cook for 2-4 minutes.

8. Add the green onions, scallops, basil and cooked pasta and stir together.

9. Serve, topping with Parmesan cheese.

The catch here is pre-planning. The result is a fantastic hearty meal that’s even better left-over. I like to make the ribs overnight for pasta the next day if for no other reason, you wake up to amazing smells throughout the house. Who doesn’t love the smell of beef in the morning?

1 pound penne pasta

1/8 cup salt for pasta

1 tablespoon olive oil for pasta

3 pounds beef short ribs

2 tablespoons olive oil

Salt and pepper to taste

1 celery rib, chopped

1 tablespoon minced garlic

56 ounces canned chopped tomatoes

2 tablespoons tomato paste

1 tablespoon Italian Seasoning

2 teaspoons freshly chopped thyme

2 teaspoons freshly chopped rosemary

2 bay leaves

1 cup beef broth

8 ounces fresh pearl onions, boiled in salt water for 5 minutes and then peeled

MAKES 8 SERVINGS

1. The day before serving the pasta dish, In a large skillet, heat olive oil over medium high heat
2. Season all sides of the beef short ribs with salt and pepper
3. Brown ribs, about 3 minutes per side and then place in a slow cooker/Crock pot
4. Add all of the remaining ingredients and mix together
5. Cook on low for 8 hours
6. Remove short ribs and any bones. Adjust seasoning
7. Pull short ribs apart to make shredded beef and add back to the pot.
8. add onions and stir together
9. In a large pot, boil water with 1/8 cup salt and a tablespoon olive oil for pasta and cook pasta to al dente.
10. Serve in shallow bowls, topping pasta with the amazing sauce

Serves 4

Ingredients
1 pound spaghetti
1 pound ground beef
2 slices white bread
½ cup milk
½ cup minced white onion
1 tablespoon chopped/minced garlic
salt and pepper to taste
4 tablespoons olive oil
basic tomato sauce (see recipe)

To Make...

1. Boil water in a large pan for spaghetti, add pasta when water is ready.

2. Place the bread in a shallow baking dish and pour the milk over the bread. Allow to sit for at least 5 minutes.

3. Add to the dish the meat, onions, garlic and salt and pepper and mix together thoroughly with your hands.

4. Heat the olive oil on high in a large saucepan.

5. Form the meat mixture into balls of your desired size. You can probably make 6-8 big balls or 20-24 small balls with this much meat…it's up to you!

6. When the oil is quite hot, add the meatballs and brown for 4 to 6 minutes, turning after each "side" is browned. Remove and drain.

7. Add the meatballs to the tomato sauce, then add the cooked pasta.

8. Serve, topping with parmesan cheese.

Ingredients

12 ounces pasta of your choice
8 ounces hot/jalapeno polish sausage, cut into rounds
4 ounces spicy beef sausage link, cut into rounds
1 red bell pepper, sliced into strips
2 shallots, diced
1 tablespoon minced garlic
1 bunch green onions, diced
¼ cup dry sherry or white wine
2 tablespoons seasoned salt mix (recipe below)
Juice of 1 lemon
1 cup heavy cream
½ cup grated parmesan cheese
olive oil

Seasoned Salt Mix
2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried cayenne
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
2 tablespoons garlic powder
1 tablespoon dried basil

MIX ALL INGREDIENTS TOGETHER IN BOWL

To Make...

1. Grill the sausages, either whole or after cutting into rounds. The point is to get the great charred flavor of the grill into the sausages. This should take less than 5 minutes.

2. Boil a large pot of water for the pasta.

3. In a large saute pan heat 2 tablespoons olive oil over medium high heat.

4. Add the bell pepper and shallots, cook stirring for about 2 minutes.

5. Add the garlic, green onions and 1 tablespoon of seasoned salt mix. Stir and cook for 1 minute.

6. Add the sherry/wine, grilled sausage, and 1 more tablespoon salt mix. Cook 1 minute.

7. Add the lemon juice and cream and boil while stirring for 1-2 minutes.

8. Drain pasta and add to sauce mix along with cheese. Stir together and serve

This is a classic Italian pasta dish that is amazingly simple, quick and great to eat. I make mine with the pine nuts and always with red pepper.

Ingredients
5 roma/plum tomatoes, chopped
1 bunch basil, chopped
1 pound spaghetti (or other pasta), boiled to al dente
olive oil
Parmesan cheese, served grated at the table
3 cloves garlic, chopped

Possible additions:
Toasted pine nuts
Shrimp
Red pepper flakes, for a spicy version
Italian sausage

To Make...

1. In a large skillet, heat 3 tablespoons over medium heat.

2. Add the garlic and saute until light brown.

3. Add the tomatoes and gently saute for no more than two minutes.

4. Add the basil.

5. Immediately add the hot, cooked pasta to the saute pan and mix well.

6. If you are adding any additional (already cooked) ingredients, do so now and serve immediately.