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Spaghetti Carbonara. The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and crisp bacon goodness!

Spaghetti Carbonara

Save I have yet another super easy pasta dish for you all today. And the best part about this dish is that you only need 5 ingredients to whip this up! No wait, the best part is the bacon. Yeah, the bacon. Save No, but really, this is one of those dishes that comes together in 15 minutes or less with just 5 ingredients of spaghetti, bacon, garlic, Parmesan and eggs. Cavatappi with Butternut Squash and Bacon Recipe. This is a quick and simple recipe with amazing ingredients — butternut squash, bacon, pasta, and Pecorino cheese; what's not to love?

Cavatappi with Butternut Squash and Bacon Recipe

Advertisement - Continue Reading Below Cal/Serv: 510 Yields: 6 servings Prep Time: 0 hours 20 mins Cook Time: 0 hours 10 mins Total Time: 0 hours 30 mins 1 1/4 lb. peeled butternut squash, cut into 4 lg. chunks 8 oz. thick-cut bacon, chopped 3 cloves garlic, finely chopped 1/2 tsp. crushed red pepper. MyRecipes. Orzo Salad. Best Pasta With Pumpkin And Sausage recipes. Creamy Avocado and Spinach Pasta. How to Make Homemade Pasta - Recipe & Tips. Food & Wine. Creamy Butternut Squash Pasta. Singapore Rice Noodles Recipe - Chinese.Food.com. Quick Chinese-Style Vermicelli (Rice Noodles) Recipe - Allrecipes.com. Pasta with Sausage, Basil and Mustard Recipe -Nigel Slater.

Penne with Butternut Squash Recipe. Directions Bring a large pot of salted water to a boil.

Penne with Butternut Squash Recipe

Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Penne with Cauliflower, Bacon and Creamy Tomato Sauce Recipe - Ken Oringer. Prosciutto and Mushroom Ravioli with Basil Browned Butter Sauce. February 14, 2011 Prosciutto and Mushroom Ravioli with Basil Browned Butter Sauce The boys and I celebrated Valentines this weekend by indulging in a truly special and incredibly delicious meal.

Prosciutto and Mushroom Ravioli with Basil Browned Butter Sauce

It was a feast fit for a king (or four kings as the case may be) that required ample time, patience, and love to put together. Alex helped roll out the pasta and cut out the shapes. He really wanted to make dinosaur ravioli, but I somehow convinced him that hearts would be more suitable for the occasion. Melanie: Mushroom, shallot, sage, proscuitto, ricotta – simple butter sauce would be all you’d need to top it and maybe some fresh grated romano?? Definitely a rockin’ delicious choice. Before I move on to pasta rolling however, I have a little (exciting!) Shrimp, Leek, and Spinach Pasta Recipe Recipe. Cauliflower and Mushroom Mac and Cheese Recipe : Bobby Flay. Directions For the mushrooms: Heat 1 tablespoon of the oil in a large saute pan over medium heat.

Cauliflower and Mushroom Mac and Cheese Recipe : Bobby Flay

Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Increase the heat to high, add the remaining 2 tablespoons of oil and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes. For the mac and cheese: Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Linguine with Clam Sauce Recipe : Emeril Lagasse. Butternut squash pasta - Running to the Kitchen. Butternut squash is puréed to create a creamy delicious sauce for the pasta which is topped with caramelized mushrooms and sage.

Butternut squash pasta - Running to the Kitchen

The summer after my freshman year of college I worked as an “administrative specialist” for Cutco. It was quite possibly the sketchiest job I’ve ever had between the business never actually calling itself Cutco (it was Vector Marketing Association) and the dirty spider infested office it resided in below a day care.

I had no idea what I was getting myself into until my first day when I figured out that “specialist” meant placing follow-up phone calls to all the poor souls that felt too bad to say no to the fresh out of college salesman that got their names from some family member or friend throwing them under the bus and had to sit through the torturous hour demonstration involving knives that cost as much as your mortgage cutting through pennies, rope and leather. Pan-Seared Scallops on Linguine with Tomato-Cream Sauce Recipe.

Fresh Rice Noodles with Meat and Greens Recipe - Jeffrey Alford and Naomi Duguid. Linguine with White Clam Sauce Recipe : Food Network Kitchens. Celery Root and Mushroom Lasagna Recipe - Fabio Trabocchi. Macaroni-and-Beef Casserole Recipe - Justin Chapple. Pasta with Pumpkin and Sausage Recipe : Rachael Ray. Directions Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows Heat a large, deep nonstick skillet over medium high heat.

Pasta with Pumpkin and Sausage Recipe : Rachael Ray

Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add bay leaf, sage, and wine to the pan. Return drained pasta to the pot you cooked it in. Buffalo-Chicken Macaroni and Cheese Recipe : Food Network Kitchens. Pasta with butternut squash and sage. Gourmet Unbound is a group of bloggers saddened at the demise of the magazine who have banded together to keep the spirit of Gourmet alive.

Pasta with butternut squash and sage

You can read about the project here but basically you choose a recipe from any year of Gourmet magazine for the month ahead, make it and post it by the first of that month and the Gourmet Unbound team will post a recap of those who participated. To celebrate my 10 years being in Canada (nearly), I chose a recipe from the January 2000 Gourmet: Pasta with Butternut Squash and Sage (In the recipe it states: “For a savory addition, toss a little sautéed pancetta or bacon into this pasta.”

Since I was making this for vegetarians, I stuck to the original)