Category: Pasta

Jo Mama’s World Famous Spaghetti

I’ve been searching for a good sauce for a long time and I think I finally found one. Jo Mama’s World Famous Spaghetti! It has a good consistency and holds its own on spaghetti without running.

Jo Mama's World Famous Spaghetti

I like the flavor that the sausage gives to this recipe.

It makes a nice change from ground beef flavor. Very easy to make also.

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Jo Mama's World Famous Spaghetti
Ingredients
  • 2 lbs Italian sausage casings removed (mild or hot)
  • 1 small onion chopped (optional)
  • 3 -4 garlic cloves minced
  • 1 28 ounce can diced tomatoes
  • 2 6 ounce cans tomato paste
  • 2 15 ounce cans tomato sauce
  • 2 cups water for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine a good Cabernet!
  • 1 lb thin spaghetti
  • Parmesan cheese
Instructions
  1. In large, heavy stockpot, brown the Italian sausage, breaking it up as you stir. Add the onions and continue to cook, stirring occasionally until the onions are softened.
  2. Add the garlic, tomatoes, tomato paste, tomato sauce and water. Add the basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil.
  3. Stir in the red wine.
  4. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  5. Cook the spaghetti according to package directions.
  6. Spoon the sauce over the drained spaghetti noodles and sprinkle with Parmesan cheese.

Recipe based on one by Sharlene~W
Photo by lazyme

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Italian Spaghetti with Ham

This Italian Spaghetti with Ham is a quick and easy way to use up leftover ham. Most ham dishes similar to this are loaded with cream, which I don’t care for, so this recipe is a great find.

Italian Spaghetti with Ham

This is very simple to make. A nice change of pace from pasta with spaghetti sauce.

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Italian Spaghetti with Ham
Ingredients
  • 2 cups slivered cooked ham
  • 1 clove garlic minced
  • 1 tablespoon butter or 1 tablespoon margarine
  • 8 ounces thin spaghetti
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 3 eggs slightly beaten
  • 1/4 cup sliced black olives
  • salt and pepper
Instructions
  1. Melt the butter in a large skillet and lightly saute the ham and garlic. Cook the spaghetti, drain and add to the skillet.
  2. Reduce the heat to low, stir in cheese, half the parsley, the eggs and the olives. Remove from the heat and toss with salt and pepper to taste.
  3. Sprinkle with remaining parsley before serving.

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Recipe based on one by Kannwilson
Photo by Cookin-jo

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Linguine With Garlic Shrimp & Tomatoes

So quick and easy! This Linguine With Garlic Shrimp & Tomatoes is fresh, tasty and with a pleasant bite, it makes a marvelous weeknight supper when you want something that’s little bit special, but you don’t really feel like hours of cooking!

Linguine With Garlic Shrimp & Tomatoes

I like to have it with an Almond Orange salad.

Nice recipe. Surprisingly tasty for something so simple!

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Linguine With Garlic Shrimp & Tomatoes
Ingredients
  • 6 ounces linguine
  • 2 tablespoons unsalted butter
  • 1 lb large shrimp peeled and deveined
  • 1/2 teaspoon salt
  • 6 garlic cloves minced
  • 1/8 teaspoon crushed red pepper flakes
  • 4 plum tomatoes chopped
  • 3 tablespoons parsley chopped
  • 1 tablespoon lemon juice
Instructions
  1. Cook the linguine as per directions, drain.
  2. Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.
  3. Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.
  4. Melt the remaining butter in the same skillet over med-high heat. Add the garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occasionally, until the tomatoes just begin to wilt, 1-2 minutes.
  5. Add the shrinp and cook until heated through, about 1 min longer. Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.

Enjoy!

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Recipe by Chef1MOM~Connie
Photo by anniesnomsblog

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TGI Friday’s Spicy Cajun Pasta

This is a great TGI Friday’s Spicy Cajun Pasta copycat recipe. It’s pretty doggone close to the one served at the restaurant. It has a lovely sauce with a tangy flavor that everyone enjoys.

TGI Friday's Spicy Cajun Pasta

The cayenne pepper is just enough to please the palate without being ‘ burny ‘. A lovely recipe, quickly prepared for a good midweek dinner.

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TGI Friday’s Spicy Cajun Pasta
Ingredients
  • 10 ounces fettuccine pasta cooked
  • 1 cup spicy cajun pasta sauce see below
  • 1 tablespoon parmesan cheese
  • 1 boneless skinless chicken breast cooked and sliced
  • 1 teaspoon parsley Chopped
Spicy Cajun Pasta Sauce
  • 2 ounces olive oil
  • 1 tablespoon garlic chopped
  • 1/2 cup onion large chunks
  • 1/2 cup green bell pepper large chunks
  • 1/2 cup red bell pepper large chunks
  • 1/8 teaspoon cayenne
  • 1 cup chicken stock
  • 1 cup v- 8 vegetable juice
  • cornstarch
  • salt and pepper
Instructions
  1. Heat oil in saute pan. Add the garlic and saute for 30 seconds. Add the onions, saute one minute, then add the peppers and continue to saute another minute.
  2. Deglaze with chicken stock, reducing by half. Add the V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency.
  3. Season with salt and pepper.
  4. Add the cooked pasta to the sauce and heat through until hot. Arrange on a serving dish and top with the chicken breast.
  5. Sprinkle with Parmesan and parsley.

Enjoy!

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Recipe by lazyme
Photo by Karen Elizabeth

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Cacio E Pepe (Cheese and Pepper Pasta)

Cacio E Pepe is a simple 3 Ingredient spaghetti recipe. Literally “cheese and pepper”, this minimalist pasta is like a stripped-down mac and cheese.

 

Since this dish has so few ingredients, it is important to use the best quality ingredients you can afford.

This dish only takes as long as it takes for the pasta to cook, so be sure to grate your Parmesan ahead of time.

Save that pasta water, the starchy water is a crucial element to a proper emulsion.

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Cacio E Pepe
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Cacio E Pepe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Cacio E Pepe is a great Italian dish quick enough for a weeknight meal.

Course: Main Course
Cuisine: Italian
Keyword: Cacio E Pape
Servings: 4
Calories: 365 kcal
Ingredients
  • 8 ounces spaghetti
  • 4 ounces half a stick butter
  • 3/4 tablespoon black pepper freshly cracked
  • 1/2 cup freshly grated Parmesan cheese
Instructions
  1. Bring a pot of salted water to a boil. Add the pasta and cook to al dente.
  2. While the pasta cooks, melt butter in a large sauté pan over medium heat. Add the fresh cracked pepper.
  3. When the butter begins to bubble, turn off the flame and remove from heat.
  4. When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the sauté pan.
  5. Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
  6. Remove from the heat and add the Parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce.
  7. Garnish with additional black pepper and Parmesan, and serve immediately.

 

Enjoy!

Up Next:

Italian Sausage Pasta Bake

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Recipe based on one by -Mary-
Photo by -Mary-

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Cheesecake Factory Shrimp Scampi

This recipe is a decent clone of my favorite Cheesecake Factory Shrimp Scampi meal. All of my friends that have tried it have really enjoyed it and declare that it tastes just like Cheesecakes.

I was very skeptical about how this was going to turn out but it proved to be very good. Maybe not exactly like CCF but still very good!

It’s close enough that now whenever I have a taste for Cheesecake Factory Shrimp Scampi I can make a clone myself.

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Cheesecake Factory Shrimp Scampi
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Cheesecake Factory Shrimp Scampi
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Whenever I have a taste for Cheesecake Factory Shrimp Scampi I can make a clone myself.

Course: Main Course
Cuisine: American
Keyword: Cheesecake Factory Shrimp Scampi
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 -2 lb fresh shrimp cleaned and deveined, and butterflied
  • 1 lb angel hair pasta
  • 1 diced tomato
  • 6 -8 whole garlic cloves
  • 1 shallot diced
  • 1 pint heavy cream
  • 1 cup dry white wine
  • olive oil
  • 5 -7 leaves fresh basil
  • 2 tablespoons Parmesan cheese finely grated
  • parsley
For the shrimp
  • milk
  • 2 tablespoons Parmesan cheese finely grated
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big.
  2. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown.
  3. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
  4. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
  5. In a separate pot, bring water to simmer. (for pasta later).
  6. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
  7. Bring pasta pot to a boil and add angel hair and cook.
  8. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Up Next: 

Sausage Frittata – So Easy & So Good!

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Recipe based on by sirgat
Photo by Delicious as it Looks

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Linguine With Garlic Shrimp

This Linguine With Garlic Shrimp is one of the dishes I use to celebrate my Italian heritage. I have Italian night at least a couple times a month.

Linguine With Garlic Shrimp

I serve this dish simply with Italian garlic bread and tossed green salad.

This dish makes you feel as though you are dining in an elegant Italian restaurant. The blend of flavors with the added shrimp is absolutely scrumptious.

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Linguine With Garlic Shrimp
Ingredients
  • 8 ounces linguine or 8 ounces fettuccine
  • 1/2 cup chicken broth low sodium type
  • 2 teaspoons cornstarch
  • 1 tablespoon snipped fresh basil or 1⁄2 teaspoon dried basil crushed
  • 2 cups sliced fresh mushrooms
  • 1 medium yellow sweet peppers or 1 medium green sweet pepper chopped
  • 3 -4 garlic cloves smashed
  • 1 tablespoon olive oil
  • 1 14 1/2 ounce can Italian-style stewed tomatoes, undrained
  • 8 ounces cooked shrimp with, tails
  • 1/4 cup finely shredded Parmesan cheese optional
  • fresh basil leaf optional
Instructions
  1. Cook pasta according to package directions, drain and keep warm.
  2. Combine the chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
  3. Meanwhile, cook the mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender. Add the broth mixture and undrained tomatoes, cook and stir till bubbly.
  4. Add the shrimp, cover and simmer about 2 minutes or till sauce is heated through.
  5. To serve, spoon shrimp mixture over pasta. If desired, top with cheese and garnish with fresh basil leaves.

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Recipe based on one by Derf
Photo by anniesnomsblog

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Hungarian Noodles and Cabbage

I think anyone who celebrates cabbage will love this Hungarian Noodles and Cabbage recipe. It is simple to make and uses everyday ingredients.

 

It’s classic comfort food, is immensely satisfying and surprisingly addictive, considering the simple ingredients.

Well, I love cabbage and I love this recipe! I like the method of salting and rinsing the cabbage. It keeps the cabbage pleasantly crisp in contrast to the soft noodles.

I also like the fact that this recipe isn’t drowning in butter; the amount listed is just enough.

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Hungarian Noodles and Cabbage
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Hungarian Noodles and Cabbage
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 

I love noodles and cabbage and this Hungarian recipe is the best!

Course: Side Dish
Cuisine: Hungarian
Keyword: Hungarian Noodles and Cabbage
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 tablespoon salt
  • 4 cups finely shredded cabbage
  • 1 cup finely sliced onion optional
  • 4 tablespoons butter
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • 3 cups cooked egg noodles broad, drained
Instructions
  1. Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
  2. Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until the cabbage is slightly browned, about 45 minutes. Add the noodles and toss to blend thoroughly.

 

Enjoy!

Up Next:

Grandma’s Easy Chicken Noodle Soup

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Recipe based on one by Lalaloob
Photo by *Parsley*

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Easy, Delicious and Cheap Ground Beef Stroganoff

This ground beef stroganoff is not only delicious but also extremely easy to pull together. When I serve it to friends they think it took me all day to make.

ground beef stroganoff

I don’t know where the recipe comes from but my Cuz says it’s hers!

I don’t know about that but I do know that it’s easy, delicious and cheap. That’s the holy triumvirate of recipes, if you ask me.

It’s definitely one of my staples and I make it at least once a month or so.

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Easy, Delicious and Cheap Ground Beef Stroganoff
Ingredients
  • 1 lb ground beef
  • 1/2 cup onion
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can condensed cream of mushroom soup
  • 1 cup sour cream
  • egg noodles cooked
Instructions
  1. Brown the ground beef in large skillet. Add the onions and cook until onions are translucent. Drain the grease.
  2. Stir in the condensed soup, the garlic powder, salt, and pepper. Allow to simmer until everything is heated through.
  3. Minutes before it's time to serve, stir in the sour cream completely and heat through.
  4. Serve over cooked egg noodles.

Recipe based on one by Chibi
Photo by SashasMommy

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Mexican Stuffed Shells

These Mexican Stuffed Shells are easy, delicious and foolproof. In the past when I made stuffed shells they always had an Italian slant. This recipe got me out of that rut.

Mexican Stuffed Shells

Mexican stuffed shells are really something different for dinner!

This is a great dish to prepare ahead of time and just pop in the oven before your company arrives. You can even freeze it and cook from frozen!

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Mexican Stuffed Shells
Ingredients
  • 12 -18 large pasta shells cooked
  • 1 lb ground beef
  • 3 tablespoons taco seasoning
  • 1/2 cup water
  • 1 onion chopped
  • 1 1/2 cups salsa divided
  • 1 cup grated cheese divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
  • 3 cups tomato sauce
  • chili powder to taste
  • green onion for garnish
Instructions
  1. Brown the ground beef and drain. Add taco seasoning, water, onion, 1/2 cup of salsa and 1/4 cup cheese.
  2. Mix together the remaining salsa, tomato sauce, and chili powder.
  3. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
  4. Fill each shell with the ground beef mixture and place in the pan. Pour the remaining sauce on top. Sprinkle on the rest of the cheese and garnish with green onion.
  5. You can cover and freeze at this point or bake at 350°F for 30 minutes.
  6. If cooking from frozen defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
  7. If desired sprinkle additional cheese on top after baking and return to the oven for 5 minutes longer or until the cheese melts.

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Recipe based on one by * Pamela *
Photo by lazyme

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