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The Amazing & Easy Pasta

We heard that you like to eat. We know that you know how to make the basics – you’re adequately familiar with applying heat to a food item so that its resulting form is edible and, most of the time, delicious. If you’re like us, though, you’re antsy and ready to see where those old staples can take you.

Pasta is gastronomy’s great canvas. You can paint any picture with the sauces, veggies, and meats you decide to add; you can tell any story and create any aesthetic landscape that you choose. You know how to boil pasta and how to pour on sauce from a jar but do you know how to make pasta that is truly stimulating to your senses? Salt your water and turn on your stove; this is your guide to making pasta on a higher plane of excellence.


Brandied Shrimp Pasta

Shrimp and brandy are an unlikely yet highly compatible couple.


via allrecipes

Yields 6 servings
You’ll need:
-16 oz. fettucini noodles
-¼ cup olive oil
-½ cup dry white wine
-¼ cup brandy
-1 lb. shrimp, peeled & deveined
-2 large tomatoes
-3 small onions, thinly sliced
-4 cloves garlic, minced
-a handful of basil
-½ cup grated parmesan
-salt & pepper

You gotta:
1. Cook and drain pasta.
2. Heat olive oil in a large skillet over medium heat and saute shrimp until pink. Then stir in onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame and cook for 2 minutes. Add chopped tomatoes and cook for 2 minutes. Stir in wine and butter, season with basil, salt, and pepper, and cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.


One-Pot BBQ Chicken Pasta

One pot, a few ingredients, and an assload of happiness in your mouth.


via damndelicious


Yields 6 servings.
You’ll need:
-2 tablespoons olive oil
-4 slices bacon
-1 chicken breast, diced
-2 cloves garlic, minced
-1 onion, diced
-2 cups chicken broth
-1 can diced tomatoes
-½ cup milk
-3 cups rotini
-red pepper flakes to taste
-salt & pepper to taste
-barbeque sauce to taste
-1 cup cheddar cheese

You gotta:
Heat olive oil in a large pot on medium high. Cook bacon until it is brown and crispy. Stir in chicken and cook. Add garlic and onion until onion turns translucent then stir in chicken broth, tomatoes, milk, red pepper flakes, pasta (uncooked), and salt & pepper. Wait until it boils, cover, reduce heat, and simmer until pasta is thoroughly cooked. Stir in barbeque sauce and cheese and serve immediately.


Roasted Ratatouille Pasta

Ratatouille, by definition, means simplicity. It’s a codeword for ‘there are no real rules, so long as you use eggplant.’ In other words: it’s hard for you to mess it up.



via bbcgoodfood


Yields 3 servings.
You’ll need:
-2 cups diced zucchini
-2 cups diced eggplant
-1 diced onion
-3 cups cherry tomatoes
-¼ cup olive oil
-4 cloves garlic, minced
-5 sun dried tomatoes, minced
-1 tablespoon tomato paste
-1 teaspoon dried Italian herb seasoning
-¼ teaspoon dried thyme
-¼ teaspoon dried basil
-salt & pepper to taste
-8 oz. spaghetti
-a handful of basil
-parsley to taste
-parmesan cheese to taste

You gotta:
Combine zucchini, eggplant, onion, and cherry tomatoes in a bowl. In another bowl, combine olive oil, garlic, onion, sun-dried tomatoes, tomato paste, herbs, salt & pepper. Combine the two mixtures, spread evenly on a pan, and roast for 45 minutes. Stir once halfway through. Cook pasta and add ratatouille, basil, and parmesan.


Pasta With Sausage, Swiss Chard, and Pine Nuts

This dish is a great balance of crumbly, crunchy, leafy, sweet, savory, and salty.


via gourmandistan

Yields 4 servings.
You’ll need:
-1 tablespoon olive oil
-⅓ cup pine nuts
-¾ lb Italian sausage, casings removed-1 lb. Swiss chard, stems removed and cut into thin strips
-2 minced garlic cloves
-salt & pepper to taste
-1 lb. gemelli
-¾ cup raisins
-parmesan cheese to taste

You gotta:
First, toast the pine nuts over medium-high heat. This should take 3 to 4 minutes. Remove from skillet and then, in the same skillet, cook the sausage, breaking it up with a fork. Add Swiss chard, garlic, salt & pepper and cook until the chard has wilted. Cook the pasta and add sausage, chard, raisins, toasted pine nuts, and parmesan.


One-Pot Taco Pasta

Tacos are great, pasta is great, fusing two separate foods into one dish is great. What’s not to love here?



 via tastespotting


Yields 6 servings.
You’ll need:
-1 lb. ground beef
-1 diced onion
-salt & pepper to taste
-1 can of corn
-1 can of black beans, drained and rinsed
-1 small can green chiles, drained
-1 can diced tomatoes (not drained)
-1 cup salsa
-taco seasoning
-2 cups penne pasta
-¾ cup shredded cheese
-a handful of cilantro

You gotta:
Heat olive oil in a large pot over medium heat. Cooke ground beef, onion, and ground beef until the beef has browned. Add corn, black beans, green chiles, tomatoes, taco seasoning, salsa, pasta, and 2 cups water. Bring to a boil, cover, reduce heat, and simmer until the pasta is fully cooked. Remove from heat and top with cheese.


Salmon and Spinach Pasta

The vibrant pink of the salmon sums up how this dish makes us feel.


 via thepauperedchef

Yields 1 serving.
You’ll need:
-1 tablespoon butter
-a bunch of baby spinach
-salt & pepper
-pinch of nutmeg
-2 oz. smoked, cut into small pieces
-1 heaped tablespoon of creme fraiche
-½ cup cooked spaghetti
-grated parmesan to taste

You gotta:
Cook the pasta. Heat the butter in a saucepan over medium heat and add the spinach, with salt, pepper, and nutmeg, until it is wilted. Add to the pasta along with the salmon, creme fraiche, and parmesan.


Don’t listen to us, though. Do whatever you want. Go forth and create your own pasta dishes.

There are three essential aspects you must consider:
1. The pasta itself. There’s farfalle, cavatappi, rigatoni, campanelle, rotini, penne, fusilli, gnocchi, orzo, fettuccini, linguini, vermicelli, and spaghetti. Each is valuable for its unique sauce-holding capabilities and texture when chewed so keep that in mind.
2. The extras. Do you want to add vegetables? Just meat? Or both? Consider whether or not the size and texture is compatible with the pasta; you want each bite to taste balanced and intentional.
3. The sauce. This is the veil on the bride. The frosting on the cake. The sauce ties together the other aspects of the dish. Light sauces make for a light meal while heavier sauces feel more hearty and stick-to-your-ribs. Do you want your sauce to be red or white? Or something else entirely? Pay attention to the sauce’s ability to stick to things and furthermore, the pasta’s profinity for holding it.

And it doesn’t stop there, gentlemen. Consider all of the other starchy possibilites:
-Use a pot that fits all of the pasta. Using a pot that is too small will make the temperature of the water drop which will make your noodles more prone to sticking and clumping.
-Don’t add oil when boiling your pasta, either. This will also prevent the sauce from sticking.
-Do, however, add lots of salt. Don’t be shy. Some chefs say that your pasta water should taste like the ocean. Add the salt after the water boils, though.
-Stir your pasta often while cooking to keep it from sticking.
-Don’t rinse your pasta after you’ve cooked it! This is a misconception that has somehow become accepted as fact. Rinsing it removes all of the starches that help hold the sauce onto it.

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