Tag: Pasta

Cajun Fettuccine Alfredo

Ingredients

  • 1 Lb Fettuccine
  • 1 Lb Colossal Shrimp (13/15) – Peeled, Deveined, Tail Off
  • 1 Lb Andouille – Sliced
  • 3 Garlic Cloves – Minced
  • 2 1/2 Tsp Cajun Seasoning
  • 1 Tsp Ground Black Pepper
  • 1 Pint Heavy Cream
  • 1 Tsp Dried Parsley
  • 1 Cup Parmesan – Grated
  • Kosher Salt

Directions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
  2. While the pasta cooks, heat 1 Tbs olive oil in a large skillet over medium-high heat.
  3. Add the shrimp and sausage and season with 2 Tsp Cajun seasoning and the ground black pepper. Sauté , stirring occasionally, until golden brown on both sides, about 2 minutes per side. Add the minced garlic and sauté for an additional 1 to 2 minutes.
  4. Add the dried parsley and heavy cream and bring to a simmer to reduce, about 2 to 3 minutes. Stir in the Parmesan to thicken. 
  5. Strain the fettuccine and reserve a cup of the pasta water. Add pasta to the large skillet. Stir to combine and coat the fettuccine. Add in the pasta water a spoonful at a time to get your sauce to your desired thickness.

Jalapeño and Cheese Pasta Salad

Ingredients

  • 1 lb Pasta of your choosing
  • 1 1/4 Cup Mayo
  • 3 Tbs Apple cider vinegar
  • 1 Tbs Mustard
  • 2 Tsp White sugar
  • 3/4 Tsp Black pepper
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Cayenne
  • 3 Jalapeños – seeded and diced
  • 3 Cups Shredded fresh cheese – Colby or Mild cheddar

Directions

  1. Cook the pasta according to instructs on the box.
  2. Drain the pasta in a colander and allow it to cool to room temperature before placing it in a large serving container. Chill in the refrigerator for at least 60 minutes.
  3. Combine the mayo, mustard, and the seasoning in a small bowl; combine well with a whisk.
  4. Add the mayo mix, diced jalapeños, and shredded cheese to the pasta and mix well.
  5. Refrigerate for at least 60 minutes before serving. Taste before serving and add salt or black pepper to your preference. Enjoy!

Italian Style Meatloaf Parmesan

Ingredients

Meatloaf

  • 1 Lb Ground Beef (90/10)
  • 1 Lb Ground Pork
  • 1 Yellow Onion – Diced
  • 3 Garlic Cloves – Minced
  • 1 Tsp Crushed red pepper
  • 1 Cup Italian Bread Crumbs
  • 1/2 Cup Milk
  • 2 Eggs
  • 2 Tbs Lightly Dried Italian Herbs
  • 1 Tbs Worcestershire
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Cayenne
  • 2 Cups Mozzarella Cheese

Marinara

Directions

  1. Sauté the onions, crushed red pepper, and minced garlic in a pan with olive oil over medium heat until the onions are translucent, about 3 to 5 minutes. Season with salt and pepper. Set the mixture aside in a small bowl to cool.
  2. Preheat your oven to 350 degrees F.
  3. Once the onion mixture has cooled to the touch, place the onion mixture and the remaining meatloaf ingredients except for the mozzarella cheese in a large bowl.
  4. With your hands, mix thoroughly to combine but be careful not to over mix.
  5. Form the meatloaf mixture into a football shape by hand on a baking pan lined with aluminum foil. You can also cook it in a meatloaf pan if you desire.
  6. Bake for 50 minutes to 1 hour.
  7. While the meatloaf bakes, prepare the Marinara.
  8. Remove the meatloaf and let rest for 5 minutes. Set your oven to broil.
  9. Slice the meatloaf and place on a baking pan lined with aluminum foil. Top with a large spoonful of marinara sauce and a handful of mozzarella.
  10. Broil on the top rack until the cheese is melted while being careful not to burn the cheese.
  11. Top with fresh herbs, grated parmesan, and serve on top of your favorite pasta, by itself, between some slices of toasted garlic bread, whatever you crave!

Creamy Cheese Ravioli or Tortellini Soup

Ingredients

  • 1 lb Mild Italian Sausage
  • 1 Medium Yellow Onion – Diced
  • 4 Garlic cloves – Minced
  • 1/2 Tsp Crushed red pepper
  • 1/2 Tsp Salt
  • 1 Tsp Italian seasoning
  • 1/2 Tsp Ground black pepper
  • 2 Tbs Tomato paste
  • 28 oz Crushed tomato
  • 1 qt Chicken stock
  • 1 Cup Heavy Cream
  • 10 oz Cheese tortellini or ravioli
  • Fresh basil – chopped

Directions

  1. In a large pot or dutch oven, brown the mild italian sausage in 1 TBS of olive oil over medium high heat.
  2. Add the diced onions and the garlic to the italian sausage and cook for 3 to 5 minutes over medium heat until the onions are translucent.
  3. Add the tomato paste, salt, crushed red pepper, italian seasoning, ground black pepper and cook for 2 to 3 minutes over medium heat.
  4. Add the chicken stock and remove any fond from the bottom of the pot or dutch oven. Add the crushed tomatoes and bring to a simmer.
  5. Simmer for 15 to 20 minutes.
  6. Add the heavy cream and bring back to a simmer.
  7. Add your pasta and cook for 5 to 7 minutes.
  8. Serve in a bowl and top with fresh basil.

Classic Marinara

Ingredients

  • 28 Oz Crushed Tomatoes (Large Can)
  • 1/2 Yellow Onion – Diced
  • 2 Tbs Extra Virgin Olive Oil
  • 3 Garlic Cloves – Minced
  • 1 Tbs Dried Oregano
  • 1 Tbs Dried Basil
  • 1 Tbs Dried Parsley
  • 2 Tsp Crushed Red Pepper
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Granulated Sugar
  • 2 Bay Leaves

Directions

  1. Heat the olive oil in a small to medium sized pot on the stove over medium heat.
  2. Add the minced garlic and crushed red pepper and sauté for 2 to 3 minutes.
  3. Add the crushed tomatoes and stir to combine.
  4. Season the sauce with the remaining herbs and bring to a simmer for 30 minutes.
  5. Remove the bay leaves before using.

Simple and Quick Pizza Sauce

Ingredients

  • 28 Oz Crushed Tomatoes (Large Can)
  • 1 Tbs Dried Oregano
  • 1 Tbs Dried Basil
  • 1 Tbs Dried Parsley
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Crushed Red Pepper
  • 1 Tsp Ground Black Pepper
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Garlic Powder

Directions

  1. Combine all ingredients in a bowl and mix well.
  2. Use immediately or store in a jar.