Fettuccine with Heirloom Tomatoes Pasta

SERVES 6–8

INGREDIENTS

1 cup flour
½ cup semolina flour
2 eggs, lightly beaten
6 cups roughly chopped heirloom tomatoes
1 cup halved heirloom cherry tomatoes
¼ cup extra-virgin olive oil
15 basil leaves, thinly sliced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Cornmeal, for sprinkling
Thinly shaved parmesan, for serving

INSTRUCTIONS

1. Make the pasta: Stir together flour and semolina in a large bowl, and form a well in the center; pour eggs into well and stir with a fork until dough forms. Transfer dough to a work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and let sit for 30 minutes.

2. Meanwhile, make the sauce: Combine tomatoes, oil, basil, garlic, and salt and pepper in a bowl; cover and let sit at room temperature for 30 minutes to meld flavors.

3. Uncover and halve dough; using a pasta roller or rolling pin, roll each piece of dough until it's 1/16" thick. Hang pasta sheets on a rack to dry slightly for 5 minutes. Slice pasta sheets crosswise into lengths of one foot and stack, one on top of another, sprinkling cornmeal in between, then roll into a cylinder; cut crosswise into ⅓"-thick ribbons. Unravel fettuccine and toss with semolina to separate; let dry for 10 minutes.

4. Bring a large pot of salted water to a boil over high heat, and add pasta; cook, stirring, until al dente, about 3 minutes. Drain pasta and add to bowl of sauce; toss to combine. Divide among serving bowls and garnish with parmesan.                                                                                                                          

Browned Butter Lemon Pasta

Yields about 3-4 servings

Ingredients:
1/4 cup butter
2 Tbsp extra virgin olive oil
2 cloves garlic, finely minced
1/2 - 1 tsp lemon zest (use 1 for stronger lemon flavor)
2 Tbsp Italian seasoned bread crumbs
2 Tbsp lemon juice 
8 oz spaghetti noodles, uncooked
Salt and freshly ground black pepper to taste
2 oz freshly, finely grated Romano cheese (1/2 cup)
8 fresh basil leaves, chopped
1/4 cup sliced almonds (toasted if desired)


Directions:
Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan, set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute until lightly golden. Stir in bread crumbs and toast, stirring constantly, until golden (they will toast quickly), remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste (I'd recommend being somewhat generous with the pepper), add romano cheese, basil and almonds and toss mixture to evenly coat. Serve warm (note that the lemon flavors will tone down and blend in after pasta has rested just a few minutes). 

Cavatini Pasta

Ingredients
1 large green bell pepper, diced
1 large onion, diced
2 ounces (1/2 stick) margarine
1 teaspoon garlic powder
1 pound assorted pasta (wheels, shells, spirals, ziti) 
1/2 pound pepperoni. sliced thin then cut in half
8 ounces mozzarella cheese, shredded
1/2 pound hamburger, browned
1/2 pound Italian sausage, browned
1 (16 ounce) jar meat flavored Prego sauce

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Saute for about 4 minutes.

Meanwhile, cook pasta according to box directions.

Heat sauce and combine with cooked hamburger and cooked sausage.

How To Cook :
1. Use cooking spray to lightly grease a 13 x 11-inch casserole dish.
2. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables.
3. 1/2 of the pepperoni and 1/2 sauce.
4. Repeat another layer. Spread mozzarella cheese over top.
5.  Bake at 350 degrees F for about 45 minutes or until cheese is melted.

Chicken Pasta With Mango Sauce

Servings -04


INGREDIENTS
• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil, divided
• 2 skinless, boneless chicken breast halves - cubed
• 1 onion, sliced and separated into rings
• 1 green bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 mango - peeled, seeded and chopped
• 1 cup heavy cream
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 4 sprigs fresh parsley, for garnish

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
2. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
4. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.