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Started By
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What’s your go to pasta recipe?
Posted on 12/12/17 at 9:18 am
Posted on 12/12/17 at 9:18 am
Cooked a Cajun pasta last night and decided to start jotting recipes down for my fianceé who’s wanting to get better in the kitchen. She liked this one a lot, so made this list.
This post was edited on 12/12/17 at 10:37 am
12
Posted on 12/12/17 at 9:24 am to DuckManiak
Melt butter
Sautee garlic and onions
Add a little flour so it'll thicken
Add milk or cream
Squeeze half a lemon
Add salt, pepper, la hot sauce
If it needs to thicken more, add fresh grated gruyere.
Toss pasta in with a little pasta water if needed
I'll make it probably once a week because it's easy and really good. You can add grilled chicken, shrimp, seared scallops, etc
I also do one that's just melted butter, onions and garlic, fresh lemon juice, wilted spinach, and then add shrimp.
Sautee garlic and onions
Add a little flour so it'll thicken
Add milk or cream
Squeeze half a lemon
Add salt, pepper, la hot sauce
If it needs to thicken more, add fresh grated gruyere.
Toss pasta in with a little pasta water if needed
I'll make it probably once a week because it's easy and really good. You can add grilled chicken, shrimp, seared scallops, etc
I also do one that's just melted butter, onions and garlic, fresh lemon juice, wilted spinach, and then add shrimp.
Posted on 12/12/17 at 9:32 am to TH03
I’m definitely going to start cooking more pasta. It is super easy and yields about 3 days worth of meals for just the 2 of us.
My day is 12 hrs long Monday-Thursday, so easy is key right now.
My day is 12 hrs long Monday-Thursday, so easy is key right now.
Posted on 12/12/17 at 9:37 am to DuckManiak
I have a few:
Cacio Pepe
1 lb spaghetti
3/4 cup of freshly grated pecorino
Scant 1/4 cup of freshly ground black pepper
Boil spaghetti very al dente in salted water. Drain and reserve 1 cup of water. Return spaghetti to pot and place over medium heat. Splash and stir with about 1/4 of water and sprinkle with cheese and pepper. Repeat until cheese and pepper is gone. Serve immediately.
Carbonara
1 lb spaghetti
1/2 lb bacon
3/4 cup Parmesan or pecorino
3 eggs (or more or less), beaten
1/8 cup black pepper
Boil spaghetti in salted water and reserve 1/2 cup of water. Fry bacon until crispy. Reserve 1/4 cup of bacon grease unstrained. Mix 1/4 cup cheese with eggs. Add spaghetti and grease to pot over medium heat. Sprinkle with 1/4 cup of cheese, black pepper, and 1/4 cup of water and stir until melted and combined. Remove noodles from heat. Add eggs in a swirling motion and stir and mix. Serve with remaining cheese sprinkled over each serving with chunks of crispy bacon on top.
Radiatori
1 lb radiatori (orecchiette, mezze penne, or fusilli work as well)
2 red bell peppers, sliced
1 red onion, sliced
3 garlic cloves, smashed
1/4 cup butter or olive oil
Salt and pepper
1/2 cup bourbon
Parsley
Cook garlic cloves gently in butter/oil until fragrant. Remove from oil and chop.
Add vegetables and salt and pepper. Add splash of water if you like.
Cook over slow heat until peppers and onions carmelize into a sweet, sticky substance.
Raise heat and add bourbon. Ignite bourbon until flames start to die down. Cover to avoid burning.
Mix with cooked pasta and garlic.
Serve with parsley sprinkled over top.
Fettuccini with lemon and jalapeños
1 lb fettuccini
1 stick of butter
1/2 cup pecorino
1 red onion, sliced
Zest of two lemons
1/4 cup lemon juice
2 jalapeños, sliced with seeds and pulp
Cook onion until translucent in 1/4 stick of butter. Add lemon juice and bring to simmer.
Melt rest of butter in microwave safe bowl.
Return boiled pasta to pot and place over medium heat. Add onion mixture, melted butter, lemon zest, and jalapeños and stir. Sprinkle pecorino and stir until desired consistency.
Serve immediately.
Cacio Pepe
1 lb spaghetti
3/4 cup of freshly grated pecorino
Scant 1/4 cup of freshly ground black pepper
Boil spaghetti very al dente in salted water. Drain and reserve 1 cup of water. Return spaghetti to pot and place over medium heat. Splash and stir with about 1/4 of water and sprinkle with cheese and pepper. Repeat until cheese and pepper is gone. Serve immediately.
Carbonara
1 lb spaghetti
1/2 lb bacon
3/4 cup Parmesan or pecorino
3 eggs (or more or less), beaten
1/8 cup black pepper
Boil spaghetti in salted water and reserve 1/2 cup of water. Fry bacon until crispy. Reserve 1/4 cup of bacon grease unstrained. Mix 1/4 cup cheese with eggs. Add spaghetti and grease to pot over medium heat. Sprinkle with 1/4 cup of cheese, black pepper, and 1/4 cup of water and stir until melted and combined. Remove noodles from heat. Add eggs in a swirling motion and stir and mix. Serve with remaining cheese sprinkled over each serving with chunks of crispy bacon on top.
Radiatori
1 lb radiatori (orecchiette, mezze penne, or fusilli work as well)
2 red bell peppers, sliced
1 red onion, sliced
3 garlic cloves, smashed
1/4 cup butter or olive oil
Salt and pepper
1/2 cup bourbon
Parsley
Cook garlic cloves gently in butter/oil until fragrant. Remove from oil and chop.
Add vegetables and salt and pepper. Add splash of water if you like.
Cook over slow heat until peppers and onions carmelize into a sweet, sticky substance.
Raise heat and add bourbon. Ignite bourbon until flames start to die down. Cover to avoid burning.
Mix with cooked pasta and garlic.
Serve with parsley sprinkled over top.
Fettuccini with lemon and jalapeños
1 lb fettuccini
1 stick of butter
1/2 cup pecorino
1 red onion, sliced
Zest of two lemons
1/4 cup lemon juice
2 jalapeños, sliced with seeds and pulp
Cook onion until translucent in 1/4 stick of butter. Add lemon juice and bring to simmer.
Melt rest of butter in microwave safe bowl.
Return boiled pasta to pot and place over medium heat. Add onion mixture, melted butter, lemon zest, and jalapeños and stir. Sprinkle pecorino and stir until desired consistency.
Serve immediately.
This post was edited on 12/12/17 at 9:40 am
Posted on 12/12/17 at 9:43 am to DuckManiak
I think carbonara is pretty tasty and easy and it’s easy to incorporate veggies and/or your protein of choice.
I don’t have a hard recipe so to speak, but I cook my pasta to taste. While it’s still warm, I scramble one egg per two servings of pasta in a bowl with a lot of grated parm. Pour that slurry over the hot pasta, stirring frequently and moving the pan over heat when needed. Sometimes I add a splash of milk. Salt and pepper to taste.
The end result is a smooth, creamy sauce. I think salted, cured pork is traditional, but I add grilled chicken.
It’s super easy and is one of those dishes that comes out much more impressive than the effort to prepare it. The only thing you need to be careful of is not scrambling the eggs. The heat from the pasta and r social heat from the pan should basically do most or all of the work.
I don’t have a hard recipe so to speak, but I cook my pasta to taste. While it’s still warm, I scramble one egg per two servings of pasta in a bowl with a lot of grated parm. Pour that slurry over the hot pasta, stirring frequently and moving the pan over heat when needed. Sometimes I add a splash of milk. Salt and pepper to taste.
The end result is a smooth, creamy sauce. I think salted, cured pork is traditional, but I add grilled chicken.
It’s super easy and is one of those dishes that comes out much more impressive than the effort to prepare it. The only thing you need to be careful of is not scrambling the eggs. The heat from the pasta and r social heat from the pan should basically do most or all of the work.
Posted on 12/12/17 at 10:08 am to DuckManiak
A cup each of Cajun Seasoning, Hot Sauce, and Parsley flakes? That has to be a typo right?
Posted on 12/12/17 at 10:12 am to BlackenedOut
Yes, sorry.
Tablespoon of Cajun seasoning, parsley flakes, and hot sauce.
I better change that before my ol lady cooks it
Tablespoon of Cajun seasoning, parsley flakes, and hot sauce.
I better change that before my ol lady cooks it
This post was edited on 12/12/17 at 10:26 am
Posted on 12/12/17 at 10:25 am to DuckManiak
Spaghetti carbonara. It's so simple, but so delicious if done right.
3/4 pound diced pancetta
1/4 pound siced bacon
8 oz spaghetti
1/2 cup grated romano cheese
1 large egg
1 egg yolk
s&p
Brown the bacon and pancetta. Cook spaghetti to al dente, reserving about 1/2 cup of water before draining. Beat the egg and egg yolk. Mix in romano cheese. Add cooked pasta to bacon/pancetta pan with drippings. Toss to coat. Temper egg mixture with pasta water. Add to pan, and toss quickly to coat and mix. Add s&p to taste, and top with more romano cheese.
3/4 pound diced pancetta
1/4 pound siced bacon
8 oz spaghetti
1/2 cup grated romano cheese
1 large egg
1 egg yolk
s&p
Brown the bacon and pancetta. Cook spaghetti to al dente, reserving about 1/2 cup of water before draining. Beat the egg and egg yolk. Mix in romano cheese. Add cooked pasta to bacon/pancetta pan with drippings. Toss to coat. Temper egg mixture with pasta water. Add to pan, and toss quickly to coat and mix. Add s&p to taste, and top with more romano cheese.
Posted on 12/12/17 at 10:31 am to DuckManiak
quote:Thank GOD! I was about to ruin some stuff.
Tablespoon of Cajun seasoning, parsley flakes, and hot sauce.
Posted on 12/12/17 at 10:38 am to AlxTgr
quote:
Thank GOD! I was about to ruin some stuff.
no doubt. I edited pic in OP.
Posted on 12/12/17 at 10:40 am to TH03
This is pretty much what I do. I use shrimp 95% of the time but you can use other proteins. You don't have to grill the shrimp first, half the time I just season them and drop them in the sauce and let them cook, the other half I grill them.
Posted on 12/12/17 at 10:45 am to CHEDBALLZ
quote:
I use shrimp 95% of the time but you can use other proteins
I wanted to use shrimp, but stopped at a grocery store in Springfield on my way home from work to grab somethings, and they don't have fresh shrimp. Will make a trip to Rouses' next go around.
What's the difference between the 2 when it comes to finished product?Posted on 12/12/17 at 10:50 am to CHEDBALLZ
quote:
You don't have to grill the shrimp first, half the time I just season them and drop them in the sauce and let them cook, the other half I grill them.
Yep. I'll definitely pre sear the scallops or grill chicken, but shrimp can cook in the sauce just fine.
Posted on 12/12/17 at 11:05 am to DuckManiak
Prudhomme's Shrimp Diane is our favorite seafood pasta dish.
Posted on 12/12/17 at 12:02 pm to CHEDBALLZ
quote:
This is pretty much what I do. I use shrimp 95% of the time but you can use other proteins.
Same. I keep a package of gulf shrimp in the freezer at all times for nights when I have nothing planned and don't want to order out. Do capers, butter, lemon, white wine, parm, garlic, black pepper, etc. (whatever is on hand) for the sauce.
It isn't the fanciest meal in the world, but comes in handy where there's nothing else in the house.
Posted on 12/12/17 at 12:23 pm to OTIS2
quote:
Prudhomme's Shrimp Diane is our favorite seafood pasta dish.
I love that dish. I haven't made it in a long time.
Posted on 12/12/17 at 1:00 pm to Gris Gris
Yep. As usual, Chef nailed the flavors in that dish.
Posted on 12/12/17 at 1:09 pm to OTIS2
quote:
Yep. As usual, Chef nailed the flavors in that dish.
On the money!
Posted on 12/12/17 at 1:12 pm to DuckManiak
If I'm feeling lazy, it's really easy to make pesto pasta with a grilled chicken breast.
Posted on 12/12/17 at 1:23 pm to DuckManiak
I have 2 that I use depending on what I have a taste for.
Flat Noodles with Bok Choy & Bean Sprouts
Ingredients
• 1 bunch green onion, chopped
• 6 baby bok choy, each cut into fourths
• 1 bag bean sprouts
• 1 bag flat noodles or rice sticks, 14 oz
• 4 cloves garlic, chopped
• 8 red thai chilis, chopped
• 2 tbsp canola oil
• 5 oz oyster sauce
• 3 oz soy sauce
• 1 cup water
Directions
1. Soak noodles in warm water for 60 min and drain.
2. Heat wok over medium heat & add oil.
3. Add red chilis and cook 2 min.
4. Add garlic and cook 2 min.
5. Add noodles and cook 2 min.
6. Add bok choy and water and cook 4 min.
7. Add oyster sauce and soy sauce. Cook until noodles absorb sauce. (~4 min)
8. Add bean sprouts and cook 2 min.
9. Add green onions and cook 2 min.
**stir throughout cooking to prevent burning of chilis and garlic, and for even cooking of all other ingredients.
Shrimp & Tasso Pasta
Ingredients:
• 2 tbsp safflower oil
• 2 lbs medium shrimp, peeled & deveined
• 1 cup tasso - chopped
• 1 cup yellow onion - finely chopped
• 5 cloves garlic - minced
• 1 bunch green onions – chopped
• ¼ cup chopped Italian parsley
• 1 tbsp dried thyme
• 1 cup seafood stock
• 1 pint heavy whipping cream
• 2 oz Parmesan cheese – grated
• ½ tsp cayenne
• 2 tsp salt
• Cooked bowtie pasta
Directions:
1. Season shrimp to taste with cayenne and salt. Set aside.
2. Heat large saucepan or dutch oven over medium high heat.
3. Add safflower oil to pan and heat for 1 minute.
4. Add tasso and brown for 20 minutes. Stir occasionally.
5. Add yellow onion and wilt until clear (~10 minutes). Stir occasionally.
6. Add garlic and thyme and cook for 5 min. Stir occasionally.
7. Add seafood stock and bring to a boil. Reduce volume by 50%. About 2-3 min. Stir occasionally.
8. Add heavy cream and return to a boil. Reduce heat slightly and reduce volume by 33%. Stir occasionally.
9. Add parmesan cheese and stir well.
10. Add seasoned shrimp and return to a boil. Simmer for 3 min or until shrimp are cooked. Stir occasionally.
11. Remove from heat and add seasoning to taste.
12. Serve as soon as possible.
13. Serve over cooked bowtie pasta
Flat Noodles with Bok Choy & Bean Sprouts
Ingredients
• 1 bunch green onion, chopped
• 6 baby bok choy, each cut into fourths
• 1 bag bean sprouts
• 1 bag flat noodles or rice sticks, 14 oz
• 4 cloves garlic, chopped
• 8 red thai chilis, chopped
• 2 tbsp canola oil
• 5 oz oyster sauce
• 3 oz soy sauce
• 1 cup water
Directions
1. Soak noodles in warm water for 60 min and drain.
2. Heat wok over medium heat & add oil.
3. Add red chilis and cook 2 min.
4. Add garlic and cook 2 min.
5. Add noodles and cook 2 min.
6. Add bok choy and water and cook 4 min.
7. Add oyster sauce and soy sauce. Cook until noodles absorb sauce. (~4 min)
8. Add bean sprouts and cook 2 min.
9. Add green onions and cook 2 min.
**stir throughout cooking to prevent burning of chilis and garlic, and for even cooking of all other ingredients.
Shrimp & Tasso Pasta
Ingredients:
• 2 tbsp safflower oil
• 2 lbs medium shrimp, peeled & deveined
• 1 cup tasso - chopped
• 1 cup yellow onion - finely chopped
• 5 cloves garlic - minced
• 1 bunch green onions – chopped
• ¼ cup chopped Italian parsley
• 1 tbsp dried thyme
• 1 cup seafood stock
• 1 pint heavy whipping cream
• 2 oz Parmesan cheese – grated
• ½ tsp cayenne
• 2 tsp salt
• Cooked bowtie pasta
Directions:
1. Season shrimp to taste with cayenne and salt. Set aside.
2. Heat large saucepan or dutch oven over medium high heat.
3. Add safflower oil to pan and heat for 1 minute.
4. Add tasso and brown for 20 minutes. Stir occasionally.
5. Add yellow onion and wilt until clear (~10 minutes). Stir occasionally.
6. Add garlic and thyme and cook for 5 min. Stir occasionally.
7. Add seafood stock and bring to a boil. Reduce volume by 50%. About 2-3 min. Stir occasionally.
8. Add heavy cream and return to a boil. Reduce heat slightly and reduce volume by 33%. Stir occasionally.
9. Add parmesan cheese and stir well.
10. Add seasoned shrimp and return to a boil. Simmer for 3 min or until shrimp are cooked. Stir occasionally.
11. Remove from heat and add seasoning to taste.
12. Serve as soon as possible.
13. Serve over cooked bowtie pasta
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