Capellini & Crab
capellini tossed with jumbo lump crabmeat & a pink vodka sauce

with a serving of their whole wheat garlic bread.

From Francisco's on the River, Washington Crossing, PA.

MMMMMMMM...Good.

Adios,

Pizza Bob

It doesn't get any easier than this:

Catch Of The Day Casserole


4 oz. small pasta shells (about 1 cup)
1 can (10 ¾ oz) cream of celery soup
½ cup mayonnaise
¼ cup milk
¼ cup shredded cheddar cheese
1 pkg. (10 oz) frozen peas, (about two cups) thawed and drained
1 7.1 oz. pouch (vacuum packed) Chicken-of-the Sea pink salmon (see note)
1 Tbs. finely chopped onion

Preheat oven to 350 deg.

Cook pasta as per instructions on pkg.

Meanwhile, in a large bowl, combine the soup, mayonnaise, milk and cheese until blended. Stir in the peas, salmon and onion. Drain pasta and add to salmon mixture. Again, stir until well blended. Transfer to a greased 2-quart baking dish and cook uncovered at 350 deg. for 35-40 min. or until bubbly.

Serves 4

Note: You can use a 7.5 oz. can of salmon but have to remove the skin and bones. ( too much hassle and mess for me.)

Cacio e Pepe (like in the posted video). Easy, quick, delicious. For breakfast, add 3 beaten eggs about halfway through the emulsification, cooked bacon chips for topping.

Linguine with white clam sauce.I just love pasta in general I've given it up for lent though.

Baked Rigatoni
From: Fiorillo's, Santa Clara CA.
Any business trip there I have to go. Have tried many other restaurants for decades to find one as good, no luck so far. My wife has come close.

quote:

Originally posted by OKCGene:
Spaghetti Carbonara.

YUMMY!

Broccoli rabe and sausage over farfalle

Awesome.

Tuto Mare, broth style, not cream-based. Linguini Tuto Mare from Cunetto House of Pasta in St. Louis is just right. But it's too rich for frequent consumption. My favorite on a weekly basis is spaghetti with my own red meat sauce.

Gnocchi and calamari with an arrabiata sauce.

o5

Tortellini with meat sauce.

It all starts with the FastaPasta.

From there it's fettuccine, olive oil, chopped garlic, red pepper flakes and thyme.

20 mins total.

Fettuccine Alfredo con Polle.


Grilled Chicken breasts, cut up after grilling.

Package of fresh Fettuccine pasta, under cooked.

One cup of fresh ground Parmesan cheese.

1/2 Pint of Dairy cream.

Stick of Unsalted butter.

Melt butter in skillet. Add cream. Add cheese. Stir. Add pasta and Chicken. Do not add any salt!

Does not keep after making, sauce breaks.

Anyone else remember this commercial from 1969?

Hmmmm well that’s interesting. Just click on the link.

.



Link to original video: https://youtu.be/NQhwNtY3N2k

My favorite home dish - Japanese Buckwheat Pasta (No Sodium) with Trader Joe Pesto (Low Sodium) sauce.

My favorite Italian Restaurant was in Reading, Pa, about two block from City Hall. A family owned place that offered "Steaming hot" pasta and meat balls loaded with fresh garlic and garlic bread.

The garlic stayed with you for several days.

Reading Police frequented that restaurant.

Pasta Puttanesca. Garlic, tomatoes, anchovy.. what could be better?

quote:

Originally posted by Jim Shugart:

quote:

Originally posted by 6guns:
Jim, I think I'm going to make that in the next few days. That video really got my juices flowing! I might add some shrimp though.

It's hard to imagine that shrimp could be a bad thing, but it's wonderful just by itself. Plenty of cheese and fresh parsley are required.

I'll eat just about any Italian food with pasta,

one of my favorites is Baked Spaghetti, and also Chicken Parm from the Crazy Greek (sadly the original location is closed, but the kids place is not on the south side)



also,
Alexanders in P'burg does a really good Eggplant Parm,, sketti on the side,

Pasta Arrabbiata. The spicier, the better.

When I spent 2.5 weeks touring around Italy in 2015, I liked all of the pasta I tried. At the mom & pop non-touristy places, pasta was actually a separate course during the meal and wasn't the entree. Some of the sauces were really simple, some were tomato based, and some were cream based. The constant was freshness of the ingredients and the simplicity.

I make my own marinara or arrabiata sauce regularly. I prefer tomatoes from my garden, but canned San Marzano tomatoes is a better starting point than most supermarket tomatoes. Giada's recipe is the base for mine and I adjust seasoning (e.g. add basil or crushed red pepper) as the mood strikes me.

Don't remember where I got this, but easy Bolognese w/tagliatelle

•1 lb. lean ground beef
•2 tablespoons water
•¼ teaspoon baking soda
•Salt and pepper
•4 cups beef broth (2 cups condensed Better than Broth, 4 tsp in 2 cups water)
•6 oz pancetta, course chopped
•1 onion, course chopped
•1 large carrot, course chopped
•1 celery rib, course chopped
•1 tbls unsalted butter
•1 tbls extra virgin olive oil
•3 tbls tomato paste
•1 cup dry red wine
•1 ounce Parmesan cheese grated (about ½ cup)
•1 pound tagliatelle

• Toss beef w/ water, baking soda and ¼ tsp pepper in bowl, set aside.
  
• While beef sits, bring broth to boil and reduce by half (see shortcut above).
  
• Pulse pancetta in food processor until finely chopped (15-20 pulses). Add onion, carrot, and celery and pulse until finely chopped and mixture has paste-like consistency (12-15 pulses).
  
• Heat butter and oil in large Dutch oven over medium-high heat until shimmering. Once foaming subsides add pancetta/vegetable mixture and ¼ tsp pepper and cook, stirring occationally, until liquid has evaporated (about 8 minutes).
  
• Spread mixture in even layer on bottom of pot and continue to cook, stirring every couple minutes, until very dark browned bits form on bottom of pot (7-12 minutes).
  
• Stir in tomato paste and cook until paste is rust colored and bottom of pot is very dark brown (1-2 minutes).
  
• Reduce heat to medium, add beef, and cook using wooden spoon to break meat into pieces no larger than ¼” until beef just loses its raw pink color (4-7 minutes).
  
• Stir in wine, scraping up browned bits, and bring to a simmer, cook until wine has evaporated and sauce has thickened (about 5 minutes).
  
• Stir in Parmesan, return to simmer, cover and reduce head to low.
  
• Simmer for 30 minutes (sauce will look thin).
  
• Remove from heat and season with salt and pepper to taste.
  
• Cook pasta in pot with 1 tlbs salt. Drain and add to pasta, adjusting consistency with reserved pasta water.

quote:

Originally posted by PD:
All of them...when done correctly of course

+1