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SPAGHETTI CARBONARA

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Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 1 lb. cooked spaghetti
  • 8 slices of minced bacon
  • 1 medium onion (minced)
  • 4 eggs lightly beaten
  • ½ cup heavy cream
  • ½ cup chopped fresh parsley
  • grated Parmesan cheese

Instructions 

  • In a large skillet add the bacon and cook until golden brown. Add the onion and cook, stirring constantly, until the onion is golden brown.
  • Beat the eggs with the heavy cream.
  • Add the spaghetti, eggs, and parsley to the pan and mix, stirring constantly until combined.
  • NOTE: Serve with grated Parmesan cheese and you can add peas.
Course: PASTAS

YUCCA GNOCCHI WITH SHRIMP IN ROASTED GARLIC SAUCE

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Prep Time 30 minutes
Cook Time 20 minutes

Ingredients

Gnocchi (makes 30 gnocchi)

  • 1 lb. boiled and mashed yucca
  • 1 egg
  • cup chopped coriander
  • 1 cup wheat flour
  • Salt to taste

Shrimp & Sauce

  • ¼ cup olive oil
  • cup onion (red and green bell pepper, minced)
  • cup chopped fresh coriander
  • 1 lb. Shrimp cleaned and marinated (to taste)
  • 1 cup marinara sauce
  • ½ cup white wine
  • Salt to taste

Instructions 

  • Prepare the gnocchi. In container mix the boiled yucca with the egg. Then add the coriander and wheat flour little by little, mixing and forming a dough and season to taste. Divide the dough into 4 parts. Start with a part of the dough. Sprinkle wheat flour on a surface and knead the mixture into a 1 ½ ”thick cylinder. Then cut into 1½ ”pieces and mark each piece with a fork. Set aside.
  • In a saucepan add 4 cups of water with salt to taste. Heat until boiling. Add the gnocchi and cook for 3-5 minutes. Take out of the saucepan and drain.
  • Prepare the sauce with shrimp. In a frying pan add the olive oil, heat, add the onion, peppers and coriander and cook over medium heat for 3 minutes. Add the shrimp and sauté for 2 minutes. Add the marinara sauce and cook for 2-3 minutes. Add the wine, salt to taste and cook over medium heat for 2-3 minutes. Serve with the gnocchi.
Course: Pasta

STUFFED SHELLS WITH RICOTTA AND MEAT IN CREAMY MORRON PEPPER SAUCE

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Prep Time 10 minutes
Servings 20 Servings

Ingredients

  • 1/2 pkg. Pasta shells Cooked (24 shells approx)

Meat and Ricotta Filling:

  • ¼ cup olive oil
  • ½ cup sofrito
  • ½ cup bell pepper (minced)
  • 1 cup tomato sauce
  • 1 ½ lb. ground beef
  • 1 ½ tsp. Salt
  • 12 oz. Ricotta cheese
  • 1 cup cheddar cheese shredded
  • ½ cup grated Parmesan cheese
  • 2 eggs
  • pinch salt (pepper and nutmeg)

Creamy Bell Pepper Sauce:

  • ¼ cup olive oil
  • 2 tsp. minced garlic
  • ¼ cup sofrito
  • 1 cup bell pepper (minced)
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions 

  • Cook the shells and set aside. Cook the ground beef stew. In a small saucepan add the olive oil, sofrito, bell peppers and cook for 2-3 minutes. Add the tomato sauce, ground beef, and salt. Cook at medium heat for 8 minutes. Let cool and drain the excess juices from the meat. In a bowl add the ricotta cheese, cheddar, Parmesan, egg and mix until combined. Add the stewed ground beef and mix. Fill the shells with the meat and cheese mixture.
  • Prepare the pepper sauce: In a skillet add the olive oil, garlic and stir-fry and cook for 2-3 minutes. Add the bell peppers and sauté for 1-2 minutes and then add the heavy cream little by little cooking at medium temperature, season with salt and pepper to taste. Let cool and then run the sauce through the food processor until creamy. Place the stuffed shells in a baking dish and cover with the pepper sauce, drizzle with Parmesan cheese and bake for 20-25 minutes.
Course: Pasta

PASTA WITH PUMPKIN SAUCE

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Prep Time 12 minutes
Cook Time 20 minutes
Servings 6 Servings

Ingredients

  • 1 lb. Boiled pasta (spaghetti, Linguini, penne, bow ties)
  • ¼ cup olive oil or butter
  • ½ cup onion (minced)
  • 8 slices of minced bacon
  • 1 tsp. crushed garlic
  • 2 cups squash boiled and mashed
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tbsp. minced fresh parsley
  • salt and pepper to taste

Instructions 

  • Make the pasta. In a saucepan add water and salt to taste. Heat until boiling. Add the pasta and cook over medium heat for 5-7 minutes. Drain and set aside.
  • Prepare the sauce: in a saucepan add the oil or butter, heat and add the bacon and cook until golden brown. Add the onion, garlic and cook for 2 to 3 minutes. Add the pumpkin little by little, the heavy cream, Parmesan cheese and season to taste and cook for 3 to 5 minutes. Add the minced fresh parsley. Serve with the pasta.
Course: PASTAS