Penne a La Vodka

August 18, 2009 By
  • 1 Tbs. chopped garlic
  • 2 Tbs. olive oil
  • 4 cups diced tomatoes (2-28 ounce cans plum)
  • 3/4 cup vodka
  • 2 Tbs. fish stock
  • 1/2 cup heavy cream
  • 1 Tbs. butter
  • 2 tsp. tarragon
  • 6-8 ounces penne
  • 3/4 cup romano cheese
  • salt and pepper

In large skillet over medium-high heat, sauté garlic in olive oil about 30 seconds.  Add tomatoes and bring to boil.  Add stock, cream, butter, vodka and tarragon.  Return to a boil and cook until mixture is reduced by half, 5-8 minutes.  Remove from heat and set aside.  Cook pasta according to package directions, drain and divide between two plates.  Stir romano into sauce.  Pour over hot pasta.

2 Servings.

Filed Under: Entrees, Italian, Pasta Tagged With: ,
18 August 2009 Penne with Mushroom Sauce

Penne with Mushroom Sauce

August 18, 2009 By

Light yet hardy pasta that’s “meaty” from the Cremini mushrooms.

  • 5 Tbs. butter
  • 1 large onion, chopped
  • 1 pound Cremini mushrooms, sliced
  • 1 1/4 cups heavy cream
  • 2 Tbs. dry Sherry
  • 1/4 tsp. thyme
  • 1 pound penne
  • 1/4 cup parsley
  • 3 Tbsp. Parmersan cheese

Melt butter over medium-high heat.  Add onions and sauté 8 minutes.  Add mushrooms and sauté 6 minutes.  Add cream, sherry, thyme, and cook until sauce consistency, about 5 minutes.  Season to taste.  Cook pasta according to package directions. Drain.  Toss sauce and pasta.  Sprinkle with parsley and Parmesan.

4 Servings.

Filed Under: Entrees, Italian, Mushrooms, Pasta Tagged With: , ,

Seafood Fettucini Alfredo

August 18, 2009 By
  • 1 cup heavy cream
  • 1/8 lb. butter
  • 12-16 ounces fresh seafood (shrimp, scallops, lobster, crab work well and can be used interchangeably)
  • freshly grated parmesan (Locatelli works well)
  • 1/2 tsp. chopped garlic
  • 1/2 tsp. salt and pepper
  • 1/2 tsp. parsley flakes
  • 12 ounces fettucine noodles, cooked to al dente

Poach all seafood in simmering water for about 4 minutes.  Drain well on paper towel.  Place butter in a pan on medium heat.  Add poached seafood, garlic, salt and pepper and cook until warmed through.  Add cream and raise heat to medium-high.  Cook until sauce is thickened, about 5 minutes.  Add cheese and pasta.  Place on a platter and garnish with parsley.

2 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: ,

Fettucini with Wild Mushroom Sauce

August 18, 2009 By
  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 2 tbs. olive oil
  • 1 pound fresh, wild mushrooms (any kind), sliced
  • 4 garlic cloves, chopped
  • 3 tbs. butter
  • 1 tbs. chopped fresh thyme
  • ¾ cup chicken broth
  • 8 tbs. parmesan
  • ¾ pound fettuccine

Combine water and porcini in a medium bowl.  Let stand about 40 minutes.  Drain and reserve soaking liquid.  Chop porcini.

Heat oil in heavy, large skillet over medium-high heat.  Add fresh mushrooms and garlic and sauté 6 minutes.  Add porcini and sauté another 4 minutes.  Add butter and thyme and sauté 1 minute.  Add broth and 1-1/4 cups soaking liquid.  Boil until sauce thickens slightly, 5 minutes.  Mix in 4 tbs. of cheese.

Cook pasta until aldente.  Drain.

Add sauce to pasta and toss.  Season with salt and pepper.  Transfer pasta to a bowl and top with remaining cheese.

4 servings

Filed Under: Entrees, Italian, Pasta Tagged With: , ,

Creamy Shrimp and Crab Casserole

August 18, 2009 By
  • 1 1/2 lb. Unpeeled medium shrimp
  • 1 lb. Crab meat
  • 1 7-ounce package thin spaghetti
  • 1 tsp. Oil
  • 1/2 cup (1 stick) butter plus 1 Tbs.
  • 1/2 cup chopped onion
  • 1 cup finely diced celery
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1 cup whipping cream
  • 6 ounces shredded Swiss cheese
  • 1/4 cup dry sherry
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 cup freshly grated parmesan cheese

Cook shrimp just until done in boiling salted water; drain and rinse with cold water.  Peel shrimp and set aside.

Cook pasta al dente; drain well, toss with oil to keep moist.  Set aside.

In a skillet, melt 1 Tbs. Butter over medium heat, then sauté onion and celery until tender 10 minutes.  Set aside.

In a heavy saucepan over low heat, melt rest of the butter; add flour and stir and cook until smooth and bubbly, about 2 minutes.  Gradually add broth and cream; cook over medium, stirring, until mixture is thickened and bubbly.  Add Swiss cheese, sherry, salt, and pepper and sautéed vegetables and stir until cheese melts.  Remove from heat.  Stir in pasta, shrimp, and crab and mix well.  Spoon mixture into lightly greased shallow casserole.

Bake uncovered at 350 F.  For 20 minutes.  Broil until lightly golden.

6 Servings.

Filed Under: Entrees, Pasta, Seafood Tagged With: ,
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