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The PASTA Thread

#41
Wow, just made a simple spaghetti that was fabulous... It was different from what I usually do because of the garlic. I used fresh garlic cloves this time instead of the usual dried ones, and it gave a much smoother taste.

This amount serves two. I planned to save half of it but I couldn't resist... :)

Sauce: (*
200 g good sausage in pieces
3 cloves from a fresh garlic, finely chopped
½ onion, chopped
5 small tomatoes (or a few more cherry tomatoes) in halves
1 dl heavy cream
1/2-1 dl milk (pref. 3-5 % fat)
1-2 handfuls of basil leaves
Salt
Black pepper

Boil spaghetti, enough for two persons, to al dente. Fry the sausage, onions and garlic in some butter. Put in the tomatoes. Pour over the cream and after a short while the milk. Then add the basil leaves (chopped if you like) and let boil until it gets a bit thick. Salt and pepper to taste. Don't add any other unnecessary spices. Less is more (but some bacon could actually fit here. I just wanted to save it for the chocolate bacon I'm going to try). Stir the pasta into the sauce and serve. Garnish with something nice if you like.


(* Please note I never actually measure how much I use of everything when I cook so take the amounts with a grain of salt... :)
 
#42
here's a nice easy and delicious one complete with step by step with pics from my site.



Baked Penne with Italian Sausage, Charred Tomatoes, and Balsamic Roasted Onions
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This is a nice easy rustic dish with simple ingredients.
Ingredients
1 lb penne pasta cooked and cooled
2 yellow onions wedged
1 lb whole milk mozzarella cubed
1 head garlic sliced
several sprigs of rosemary picked
6 roma tomatoes halved
2 lbs spicy italian sausage cooked, cooled, and sliced
2 tbsp crushed red pepper
approx 1 cup of good red wine (that you would actually drink) i had chianti on hand
salt
pepper
olive oil
1/2 cup chicken stock
balsamic vinegar
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Before you do anything, preheat your oven to 400 deg. Then start by charring your tomatoes in a dry pan. I used my cast iron (thanks mom!) to do this.
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You want them to look like this-
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Take the onions and add several dashes of balsamic vinegar, salt and pepper.
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Add them to the same hot pan that the tomatoes were charred in and then raost them in the oven for about 10-15 minutes.
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Remove them from the oven and then in the same pan add a good knob of butter.
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and then add your sliced garlic and crushed red pepper and sauted for a couple minutes using the residual heat of the pan, if you are not using cast iron, then just saute over medium heat.
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Chop the tomatoes and add everything into a bowl and mix.
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Add everything to a baking dish and top with asiago cheese and several good threads of olive oil.
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Bake at 400 deg for approx 1 hour, or until the top starts to brown a little.
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Spoon onto a plate and top with some freshly grated asiago cheese, picked parsely, and toasted pine nuts.
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#45
I've often subsisted on pasta when food's been scarce. Pot of spaghetti, dash of oil and some mustard all over. Beats ketchup. - Sorry for not having any gourmet recipes to share, but standupright seems to have his chef chops together <drool>:hyper:</drool>.
 

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