Pasta appears to have become more and more popular during the past few years. Most pasta recipes require a minimal amount of time and, from the point of view that they take little or no meat, may be considered healthy (if care is taken with the amount of cream and cheese used). If you do have some extra time, however, making fresh pasta is both fun and rewarding. Fresh pasta cooks very quickly (in 3-5 minutes), even after being frozen (and fortunately it freezes well). The hand-cranked machines are less than $50 and produce a wonderful product as well as an afternoon of entertainment.
Each of the sauce recipes below list a number of servings. A serving is assumed to be approximately 11/2 cups of pasta cooked al dente. Linguine or fettucine work well in each of these recipes, but experiment with the many varieties of pasta available.
Ingredients:
In large skillet, heat oil and saute onion over low heat until soft but not brown. Add garlic and stir one minute, then add remaining vegetables and cook over medium-high heat just until crisp/tender. Remove vegetables to a bowl, then add chicken broth and cream to pan and reduce liquid by one-third. Keep sauce simmering and return sauteed vegetables to pan; add pasta and cheese, stirring quickly until appropriate consistency is reached (add additional cheese or liquid if necessary). Pass grated cheese at the table. Serves 4
Ingredients:
In large dry skillet over medium high heat, frizzle prosciutto until brown and crunchy. Remove from pan. Heat oil in pan over medium high heat. Add spinach in small batches and lightly frizzle - drain on paper towels. Reduce heat, add garlic and pepper flakes and saute just until garlic is soft but not brown. Combine frizzled prosciutto, spinach, garlic and pepper flakes and toss with pasta. Pass cheese separately. Serves 3-4.
Freshly made mozzarella is a key ingredient in this recipe and there are several good sources around Charleston.
Ingredients:
In small skillet, heat olive oil. Add onion and cook over low heat until soft. Add optional garlic and continue cooking 2-3 minutes. Remove from heat. In large bowl, combined sauteed onion, tomatoes, mozzarella, chopped basil, pepper flakes, ground pepper and balsamic vinegar if desired. Mix with pasta, adjust seasoning and serve at room temperature with freshly grated cheese. Serves 2 to 4.
Ingredients:
In medium skillet, heat olive oil. Add onion and cook over low heat until soft. Add peppercorns and wine and continue cooking 4-5 minutes or until little liquid remains in skillet. Add cream and nutmeg and boil until reduced to thick consistency (about 5 minutes). Add turkey to sauce, add pasta and toss. Adjust seasoning and serve with freshly grated cheese. Serves 2 to 3.
Ingredients:
Clean mushrooms, remove stems and slice thinly. Roast peppers (either over flame until blackened and place in paper bag until cool, or place on foil in 375 degree oven and roast 18 mins, turn 180 degrees and roast additional 18 mins. Cover tightly with foil and cool). Peel, seed and slice thinly.In large skillet, heat butter. Add onion and cook over low heat until soft. Add garlic and continue cooking 2-3 minutes. Add mushrooms and roasted pepper, season with black pepper. Add chicken broth to skillet, increase heat and boil until liquid is reduced to a glaze. Add cream and simmer just until thickened (4-5 minutes). Add sauce to pasta, adjust seasoning and serve with freshly grated cheese. Serves 2 to 3.
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