all about pasta

INGREDIENTS

• 5 teaspoons olive oil
• 4 shallots, diced
• 1 large onion, cut into thin strips
• 1 pound bacon, cut into strips
• 1 clove garlic, chopped
• 1 (16 ounce) package fettuccini pasta
• 3 egg yolks
• 1/2 cup heavy cream
• 3/4 cup shredded Parmesan cheese
• salt and pepper to taste

DIRECTIONS

1. Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
2. 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 pasta, then return it to the pot.
3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Source: All Recipes

INGREDIENTS

• 1 (16 ounce) package spaghetti, cooked and drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 8 ounces processed cheese food
• 4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted.
3. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

Source: All Recipes

What sets this recipe apart from other pastas is the ricotta salata cheese that tops it, which can now be found in most Italian specialty stores.

1 Pound Penne Pasta

3 Tablespoons Olive Oil

1/2 Small Onion, Finely Chopped

3 Cloves of Garlic, Minced

1 (14oz) Can Chopped Tomatoes ( I prefer Pomi brand)

1/4 Cup Finely Chopped Basil

4 Small Eggplants, Cut Into 2 Inch X 1 Inch Slices

Oil For Frying

Salt & Pepper

Red Pepper Flakes (Optional)

5 oz. Ricotta Salata Cheese

Fresh Basil Leaves To Garnish

To make the sauce, heat the 3 tablespoons of oil in a heavy saucepan, and sauté the onions until tender. Add the garlic and hot pepper flakes. Add the chopped tomatoes, basil, salt and pepper. Cook for 30 minutes or until the sauce has thickened. Cook the pasta in boiling, salted water, and while it is cooking fry the eggplant in 1/4 cup of the oil in a heavy skillet until golden and tender. Drain on paper towels and fold into the pasta sauce. Drain the pasta once it is cooked al dente and return it to the pan with half the sauce. Cover over medium heat until piping hot, and then serve in bowls, spooning the remaining sauce over the pasta. Sprinkle with the grated ricotta salata and garnish with basil leaves.

Source: Italian Food Forever