Recipe Tag: Pasta / Pizza

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until just done – about 15 minutes (or according to package directions). Do not overcook: the pasta should be cooked al dente.

Place a large skillet over medium-high heat.

Add the olive oil, and when it is hot, add the diced onion.

Stir the onions frequently and cook slowly, adjusting the heat to keep the onion from burning.

Cook for about 10 minutes until translucent.

Add the smoked paprika and cayenne pepper and cook for another 1 minute.

Add the shrimp and green onions.

Cook for about 5 minutes until the shrimp is just cooked through. Stir frequently.

Reduce the heat to low.

Combine the eggs and milk in a small bowl and whisk until smooth. Add the cheese and mix well.

Add the cheese mixture to the onions and shrimp and fold together.

Cook the mixture over medium heat. Don’t let the mixture boil, and stir continuously.

When the sauce is very thick, remove from the heat.

When the pasta is done, drain well and add to the pan with the shrimp and sauce mixture.

Add fresh ground black pepper to taste, stir, and serve immediately.

Place the shrimp stock in a medium saucepan over medium-high heat. Add the Roma tomatoes and bring to a simmer (do not allow it to boil).

Simmer the sauce for 90-120 minutes or until there is about 2 cups of liquid (including the tomatoes) remaining.

Remove from heat and let cool.

Pass the sauce through a wire mesh strainer, pressing all the liquid out of the tomatoes. Discard the tomatoes.

Place the sauce in a small saucepan over medium heat and simmer until it is reduced to 3/4 cup.

Add the salt, butter, wine, and tomato paste and stir until the butter is melted.

Remove from heat and set aside. (The sauce can be made up until this point and refrigerated until needed. The sauce will keep well, refrigerated, for about 48 hours. Warm the sauce in a small saucepan before adding to the pasta.)

When ready to serve:

Place the water in a large saucepan over high heat. When the water boils, add the pasta.

When the pasta is close to done, place the olive oil in a skillet over medium-high heat and add the white part of the green onions. Cook for about 1 minute and add the shrimp.

Cook the shrimp for about 5 minutes, turning frequently, until the shrimp are almost cooked through.

Add 6 of the grape tomatoes and cook for 2 minutes, tossing frequently.

Drain the pasta, then add the pasta to the skillet along with the shrimp sauce and the green part of the green onions. Toss for 1-2 minutes and serve topped with the remaining tomatoes as garnish.

Place the water in a large skillet over medium-high heat.

When the water is boiling, add the pasta and reduce the heat to medium low. Cook for about 15 to 20 minutes until the pasta is al dente.

Place the olive oil in a large skillet over medium-high heat.

Add the onion and cook slowly for about 10 minutes, adjusting the heat and stirring occasionally so that the onions become soft and translucent but do not brown.

Add the vegetable stock, water, salt, mustard, honey, and the white part of the green onion.

Cook on medium at a slow simmer for about 5 minutes. Stir occasionally.

Add the shrimp, goat cheese, and the green part of the green onion and cook for about 5 minutes until the shrimp are cooked and the goat cheese melted.

Drain the pasta and add to the shrimp and sauce.

Toss well and serve.

Heat 3 cups water until boiling and pour over the sun-dried tomatoes.

Allow the sun-dried tomatoes to steep for 15 minutes until soft.

Drain the liquid into a small bowl and set it and the sliced sun-dried tomatoes aside.

Heat 3 cups of water to the shiver stage in a shallow, medium-sized saucepan.

Add the asparagus and blanch for 4 minutes.

Place the cooked asparagus in ice water for 10 minutes.

Remove the asparagus from the water and cut the asparagus in 2-inch segments. Set them aside to dry on a paper towel.

Place the olive oil in a large skillet over medium-high heat.

Add the onions to the skillet and cook over medium heat until they begin to soften and turn slightly brown (about 7 – 10 minutes).

Reduce the heat to low, add the vodka, and cook for two minutes. Stir frequently.

Add the sun-dried tomato broth, the sun-dried tomatoes, canned tomatoes, and salt.

Simmer for 40 minutes, stirring occasionally.

When the sauce is almost cooked, place the 4 quarts of water in a large pot.

Add the linguine and cook about 15 minutes until just done (the pasta should have a slightly firm texture)

While the linguine is cooking, add the shrimp and the milk to the gently simmering sauce. Stir occasionally.

After about 10 minutes, add the asparagus to the sauce and fold in gently.

Drain the linguine. Add the pasta to the tomato/shrimp sauce and toss to coat the pasta with the sauce. Season to taste with fresh ground black pepper.

Served topped with the fresh basil.