Italian Recipes

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Pasta Carbonara

Ingredients

1 LB angel hair~Cooked almost aldente and rinsed
1 pint cream
1 cup finely grated parmesan cheese
1/2 LB bacon~Diced
1 cup frozen baby peas

Directions

Fry bacon till almost crisp. Drain 1/2 of oil. Add cream. Add cheese. Over LOW HEAT cook for 5 minutes without boiling. Add peas. Stir gently till peas are soft. Add cooked pasta to pan. Serve Immediately. Sprinkle with crushed FRESH (or dried) Parsley.

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Linguine with Tomato-Seafood Sauce

Ingredients:

2 tablespoons olive oil
1/2 cup onion, finely chopped
1 (2-pound, 3-ounce) can Italian plum tomatoes
1 teaspoon dried basil
Salt and pepper
1 cup whipping cream
2 pinches cayenne pepper
3/4 pound cooked shellfish (use any combination of shrimp, scallops, crab and lobster meat)
1 pound linguine

Directions:

In a large saucepan, heat oil, add onions, and saut? until tender.

Drain canned tomatoes and chop.  Add chopped tomatoes to onion and season with basil, salt and pepper.  Bring mixture to a boil.  Cover and simmer for 30 minutes.  Remove from heat and cool.

In a food processor or blender, pur?e cooled tomato mixture until smooth.  Return pur?e to saucepan and add cream.  Simmer tomato pur?e, stirring frequently, for 15 minutes until sauce is slightly reduced.

Stir in cayenne and cooked seafood.  Adjust seasonings and simmer for 5 minutes.

While finishing final preparation of sauce, boil pasta according to package directions.  Drain well.  Transfer pasta to serving dish, and top with sauce.  Toss well and serve.

Serves 4 to 6

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ALFREDO MOSTACCIOLI

Ingredients

1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
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Pasta with Salmon and Dill

Ingredients

1 pound Radiatore, Wagon Wheels or other medium pasta shape, uncooked
1 pound salmon steaks, or one 14-oz. can salmon, drained
Freshly ground pepper
4 tablespoons chopped fresh dill
3 stalks celery, chopped (1 cup)
1 medium onion, chopped (1 cup)
1 carrot, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar

Directions

Preheat oven to 350? F. Prepare pasta according to package directions; drain.

Place the salmon in a non-reactive baking dish; season with pepper. Cover with aluminum foil and bake for 25 minutes. Remove the foil and cool. Remove the skin and bones; discard.

Flake the salmon into large pieces and place in a large mixing bowl (If using canned salmon, place directly in the bowl and season with pepper). Add dill, celery, onion, carrot and pasta.

In a small bowl, whisk together oil, lemon juice and vinegar. Add salmon and pasta and toss gently. Serve well chilled.

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