SPAGHETTI WITH OIL, GARLIC, AND CHILI. I know I haven’t posted in a couple of weeks, but things have been busier than usual; the pace of life has shifted ever so slightly—things are happening faster, and things are just happening in general.
I’ve taken time to absorb them all and just the enjoy the process. We’ve had news of new work and interesting projects, an ongoing search for a home, a birthday (with lots of cake), and the arrival of our beautiful baby nephew, Oliver. When life is pretty perfect—and when it demands that you be present—I don’t like to spend too much time preparing fussy meals. This is a super-quick and easy pasta, and my absolute favorite go-to when I’m short on time but want something comforting that packs a lot of flavor. It takes hardly any effort, and you really do just need four ingredients (five if you add parmesan). I almost feel bad calling this a recipe, but it is just that, and it’s how I love to cook—simple, easy, quick meals with a lot of flavor and heart. Spaghetti with Oil, Garlic, and Chili. Alfredo sauce (without cream) Alfredo sauce is a white sauce made with butter, cream, milk & cheese.
It is good for all kind of pasta dishes especially as pasta sauce in lasagna. Fettucine alfredo is one of the first & foremost recipe made with alfredo sauce dates back to 1914 (wow!!!!) And gained popularity from 1920 through a couple of American tourists to Rome! They say, bechamel sauce (French origin) is the mother sauce of French cuisine. Bechamel sauce is made with a roux of flour & butter cooked in milk.
Here's a little math for a good sauce, 1 tbsp of butter + 1 tbsp of flour + 1 cup of milk = thinner sauce 2 tbsp of butter + 2 tbsp of flour + 1 cup of milk = medium sauce 3 tbsp of butter + 3 tbsp of flour + 1 cup of milk = thick sauce and, this recipe is for a thick sauce. Basic Info Complexity - Simple Prep time - 5 mins Cook time - 10 mins Serves - about 2 cups of sauce Melt butter on medium heat in a sauce-pan. In the meanwhile, boil the milk in a separate pan and keep it ready. Note. Carbonara. I love carbonara.
It's fast, simple and cheap, yet very filling, warm and comforting. I generally don't like it when I get it at a restaurant which is surprising to me because it is so easy to make! Today we used bacon rather than pancetta for a few reasons. We have tried both in this dish, and I prefer bacon. Also at the store I went to, they didn't have the really good pancetta, only the thin round kind which I am not a fan of. We also made garlic bread. Usually we use raw garlic on garlic bread. The butter garlic mixture with some parsley added. Crushed red pepper on top and ready for the oven. My favorite pasta for this dish is linguine. I slice the bacon in half the long way, and then cut small pieces the short way. When the bacon has about 7 minutes left, I drop the pasta and add a few pieces of diced onion to the bacon. When the pasta has 1 minute left, add garlic to the bacon. Work quickly now.
Healthy Fettuccine Alfredo. I’ve been making a mess lately. click here to Pin this recipe A mess that starts with slurpy delicious noodles and ends with creamy fettuccine alfredo sauce.
I’m of the belief that Alfredo sauce is King. Even deep red tomato sauces (which are supposed to be deep and red) are at their best with the addition of a little cream. Which makes them not deep red anymore and more like a pinky-orange. Crispy Shrimp Pasta. This crispy shrimp pasta is such a treat.
It’s rich, buttery, creamy, and a cinch to whip up. The golden crust on the shrimp is just glorious. I can’t say enough good things about this perfectly indulgent delight! Boil noodles according to package directions. Meanwhile, grab three-fourths of a pound of raw shrimp that’s been peeled, deveined, and tails removed. Season generously with salt.. And freshly ground pepper. Sprinkle on one tablespoon of flour… Goat Cheese Pasta with Spinach & Mushrooms. Creamy Goat Cheese Pasta with Spinach & Roasted Mushrooms The temperatures are dropping which means it’s time for comfort food.
Jalapeno Popper Pasta. Spinach Artichoke Pasta. I love spinach artichoke dip.
I’ve loved it for over half my life. And I’ll love it till the day I croak or become allergic to artichokes. Whichever comes first. I posted my Spinach Artichoke Dip here over the (long, hot, thank goodness it’s over) summer, and it’s tremendously terrific. But a couple of weeks ago I decided to take a walk on the wild side and make a pasta version. And then I died from bliss. The Cast of Characters: Butter, garlic, spinach, canned artichokes, flour, milk, cream cheese, Monterey Jack (or mozzarella), Parmesan, salt, cayenne pepper, and (not pictured because I’m an airhead) seasoned Panko breadcrumbs. Don’t get too attached to that there cream cheese, though. We’ll start by quickly wilting the spinach! Tortellini with Roasted Cauliflower and Tomatoes - Recipes. Roasting the vegetables gives a depth of flavour you just don’t get with boiling.
While they’re in the oven, cook the tortellini and make a quick sauce and you’ve got a satisfying pasta packed with flavour in no time. 4 cups (1 L) small (1 inch/2 1/2 cm) cauliflower florets (1/2 head) Pie paccheri Ferrara # MangiareMatera. Il pasticcio in crosta è una di quelle preparazioni che o si ama o si odia. Personalmente ritengo bisogna essere preparati ma appartenendo al primo gruppo non posso non consigliarvi di preparare un pasticcio di maccheroni almeno una volta nella vita. Dopo questa premessa vi confesso che si tratta di un’interpretazione (o rivisitazione che fa più chic!) Di un piatto della tradizione ferrarese. Il pasticcio di maccheroni ha origini settecentesche anche se in realtà è una “pietanza” che ha radici nella cucina romana passando a quella medievale dove tutto ciò che poteva essere nascosto e poi svelato attraverso l’apertura di un guscio di pasta era sinonimo di piatto ricco e d’effetto così come era particolarmente apprezzato il contrasto dolce e salato.
Anche Artusi ce ne regala una versione romagnola (349), ricordando che la tradizione prevede di preparare questo piatto “complicatissimo e costoso” nel periodo del Carnevale. Pasticcio di paccheri alla ferrarese Per la brisée: Per la besciamella: Chicken Carbonara. Comfort food.
Some people prefer fried chicken or grilled cheese. Some like brownies or apple pie. Brie, Bacon and Basil Pasta. Is there really anything more comforting than pasta?
What about pasta and bacon? Okay, what about pasta, bacon and brie cheese? Right?