Category: Pasta

Fideo: Goodness from Mama’

All ingredients combined!

All ingredients combined!

My grandmother makes quite a few dishes that are particular to a Mexican household.  You won’t find fideo (or Mexican spaghetti) in many Mexican restaurants but what you will find is a variety of ways this dish is prepared.  In my house, this is how this deceptively simple dish is made…

Ingredients:

  • 1 Box of fideo (or vermecilli)
  • 5 tbsp of vegetable or olive oil                      

    Finished goodness from Mama'!!!

    Finished goodness from Mama'!!!

  • 3-4 tsp of onion powder (or to taste)
  • 3-4 tsp of garlic powder (or to taste)
  • 1/2 of an onion, chopped
  • 3-4 garlic cloves, chopped
  • 1/2 green bell pepper, chopped
  • 1 small or regular sized tomato, diced
  • 2 tbsp of Hunt’s tomato sauce (or more to taste)
  • Salt and pepper to taste

Optional ingredients:

  • 1/2 pound of hamburger meat seasoned with onion salt, crumbled
  • Onion salt, sprinkle to taste

Serves 4

Directions:

  1. Add a little vegetable or olive oil to a warm pan and have a sauce pan on the side with warm water
  2. Pour entire box of fideo (or vermecilli) into the pan and toast to a golden color
  3. Sprinkle onion and garlic powder to the fideo during the toasting
  4. After toasting the fideo, add the chopped onion, garlic and green pepper and saute for flavor infusion
  5. After sauting, add the chopped tomato and the Hunt’s tomato sauce
  6. Add warm water to the mix of ingredients a little at a time so that the flavors get soaked up by the noodles

Add drained hamburger meat crumbles to the finished product for a heartier meal.  Many in my family eat this dish with warm corn tortillas that are fresh from the local corn tortilla shop.  Heaven!!!

Mama' & me
Mama’ and me

Enjoy!

Recipe submitted by Yvette M. Palladino, contributing food writer for Hungry-4-More
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Italian Sausage Meat Sauce

Fucilli tossed with Meat Sauce and garnished with Grated Romano Cheese

Fucilli tossed with Meat Sauce and garnished with Grated Romano Cheese

Any pasta can be used with this meat sauce which is also known as a bolognese.  I normally use Fusilli because the meat sauce clings to it easily. I serve this meal in a bowl with a spoon and top it with fresh grated Parmesan or Romano cheese.

Serves: 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, medium chop
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper diced (red preferred)
  • 2 tomatoes diced (approximately 1 3/4 lbs)
  • 1 lb Italian sausage, removed from casing
  • 8 ounce can of tomato sauce
  • 6 ounce can of tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons red pepper flakes
  • 4 1/2 ounce can mushrooms, drained
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seed

Directions:

Meat Sauce

Meat Sauce

In a large pot heat olive oil over medium heat. Add onions and garlic and saute until semi soft being careful not to burn them. Add Italian sausage and cook until browned. Drain sausage.

In pot with drained sausage, stir in diced tomatoes, tomato sauce and tomato paste. Mix in oregano, basil, Worcestershire sauce, sugar, red pepper flakes, mushrooms, cumin, fennel seed, and bay leaf.  Bring to a boil. Turn heat down to low and simmer for about 1-2 hours, stirring every 10 to 15 minutes.

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Laura’s Mac ~n~ Cheese

Laura's Mac -n- Cheese

Laura's Mac -n- Cheese

A friend I were discussing the amount of effort I spend each night making dinner for essentially just myself. I said, “I’m a chef, what do you expect Mac -n- Cheese?”. The following recipe is my Mac -n- Cheese for Laura.

Serves: 4

Ingredients:

  • 6 slice of bacon
  • 2 Links of Hot Italian Sausage, removed from casing
  • 6 oz Armoniche Macaroni
  • 6 oz Caserecce Macaroni
  • 3-5 oz Port Salut cheese (France)
  • 3-5 oz Artisan Aged White Cheddar Cheese
  • 3-5 oz Beemster with Field Garlic Cheese
  • 3-5 oz Fume Hickory Smoked Rambol Cheese
  • 3-5 oz Danish Fontina
  • 1-2 Cups Milk (preferred whole)
  • 1/4 cup Flour
  • 2 tbls butter
  • 1/2 cup Green Olives quartered
  • Finely chopped Basil for garnish
  • Finely chopped Oregano for garnish.
  • 2 oz freshly grated Mancheso al Romero cheese for garnish
  • Salt
  • Fresh ground pepper

Directions:

Fry bacon until crisp, set bacon a side and retain bacon fat. In the same skillet brown sausage. In a medium sauce pan over medium heat add bacon, sausage fat and butter when butter is melted add flour and mix. Next add 1 cup milk and bring heat up to medium high. Grate or finally chop Port Salut, White Cheddar, Beemster, Rambol and Fontina and add to sauce pan. Stir cheese mixture frequently, adding milk as necessary to maintain a consistency similar to ketchup. Add a table sppon of salt and pepper to cheese sause to taste.

Armoniche and Caserecce Macaroni

Armoniche and Caserecce Macaroni

Cook pasta according to directions until aldente, 7-10 minutes. Drain pasta and add olives and cheese sauce, toss untill thourghly.

Plate and add Mancheso al Romero,basil oregano and finely chopped bacon.

Enjoy.

Variants:

Most soft or semi soft cheeses can bet suppstituted depending on the flavor profile that works for you.

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Ziti alla Carbonara

Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term “coal miner’s spaghetti.” Others say that it was originally made over charcoal grills. Still others suggest that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal.

Usually made with Spaghetti, but occasionally Fettuccine, Rigatoni or Bucatini, I’ve used Ziti (a really big Bucatini) in this version, and keep true to the Italian preparation.

Serves: 4

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 4 ounces Panchetta
  • 3 egg yolks
  • 2 tablespoons cream
  • 2 tablespoons freshly-grated Pecorino cheese
  • 16 oz long Ziti pasta
  • Fresh ground pepper

Directions:

Ziti ala Carbonara

Ziti ala Carbonara

Heat the oil and butter in a pan. Add pancetta and saute over medium heat until browned well. Beat together the egg yolks, cream, and cheese.

Long Ziti Pasta

Long Ziti Pasta

Cook the Ziti until just a! dente. Drain the Ziti well, and move to a serving dish. Working quickly, pour the pancetta mixture, then the beaten egg mixture over the Ziti. Toss quickly to coat the strands with the sause. The eggs will cook in the heat of the pasta. Top with fresh ground pepper and serve immediately while still hot.

Variants:

The following are frequently done in American preparations. Substitute bacon for panchetta, omit cream, or cook eggs and cheese for 30 seconds with panchetta (or similar).

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Un Piatto Della Pasta per Murszewski

Originally, I was going to use Campanelle pasta for this dish as it was one of the pastas suggested on the Hungry 4 More Facebook Fan Site. Unfortunately, I was unable to find any after two different stores. So, Candice here’s your pasta dish.

Serves: 2

Ingredients:

  • 4-6 oz. Broccoli Rabe, stems trimmed off, leaves and florets rinsed well
  • 4 oz. Quadrefiore pasta (1 1/2 cup)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/3-1/2 lb. Sweet Italian Sausage, removed from casing
  • 3 Cloves Garlic, minced
  • 1/4 teaspoon crushed Red Pepper flakes
  • 3/4 cup Chicken stock
  • 1/2 cup Kalamata olives, pitted, quartered
  • 2 teaspoons Lemon Zest
  • 1/3 cup Pecorino Romano, freshly grated, plus extra for garnish
  • Dried Basil for garnish
  • Kosher salt
  • Fresh ground pepper

Directions:

Bring a large pot of salted water to a boil over high heat. Have a bowl of ice water ready. Add the broccoli rabe and cook until bright green and tender, approximately 2 min. Transfer broccoli rabe to the bowl of ice water to stop the cooking. Drain well and gently pat dry with paper towels to remove excess water.

Quadrefiore Pasta Dish

Quadrefiore Pasta Dish

Return the water to a boil and add the pasta. Cook according to package directions, and drain.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up. Cook until the sausage is browned and almost cooked through, approximately 4 to 6 minutes. Add the garlic and crushed red pepper and cook until the garlic is lightly golden, about 1 min. Pour in the broth and bring to a boil. Cook, stirring occasionally, until the broth is reduced by about half, approximately 3 to 4 minutes. Add the broccoli rabe, Kalamata olives, and lemon zest. Cook stirring until hot for 1 to 2 minutes. Add the pasta and Pecorino Romano and toss well. Season to taste with salt and pepper, and garnish with additional Pecorino Romano and basil.

Variations:

Try Campanelle as a substitute for the pasta as I originally planed.

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