EXCUSSSSSSSSE Meeeeeeeeee! Poor baby...sheeesh.. a TRY THESE... :o)
These are the Italian Real MaCoyoni's .. :o)
Spicy Italian Tomato Sauce
(Sugo all'Arrabiata)1) Over medium-low heat, sauté onion and garlic in olive oil for 2 minutes.
- 2 Tbs. pure olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 (28 oz.) can whole peeled Italian plum tomatoes (including liquid)
- 1 tsp salt
- 1/4 bunch chopped parsley (about 1/4 cup)
- 1/4 tsp hot red pepper flakes
2) Add tomatoes and salt, bring to a boil and simmer (uncovered) for 10-15 minutes, breaking up the tomatoes with a wooden spoon (or a potato masher also works well).
3) Add parsley and red hot pepper, simmer for 2-3 minutes. Enough for 1 pound of any kind of pasta.
Serves 6 to 8.
Spicy Southern Italian (Neapolitan) Sauce
(Sugo alla Puttanesca)1) Sauté garlic and anchovies with extra virgin olive oil for one minute over medium heat.
- 1/4 cup pure olive oil
- 2 garlic cloves, chopped
- 1 tin anchovies
- 1/4 cup capers, in salt (rinsed with water)
- 1 cup kalamata olives, pitted
- 2 cups can whole peeled Italian plum tomatoes (reserve liquid)
- 1/4 tsp red pepper flakes
2) Add capers, olives, tomatoes and pepper flakes, adding tomato liquid to an acceptable consistency.
Cook for 12 to 15 minutes. This sauce is best suited for spaghetti, but you can use the cut of your choice.
Serves 4 to 6
Ham and Porcini Mushroom Cream Sauce
(Lombardia Salsa alla Panna)(If using dried porcini mushrooms) soak in warm water for about 10 minutes. After mushrooms are reconstituted, remove from bowl using fingers or a slotted spoon, being careful to leave sediment behind. Chop coarsely.
- 1 1/2 cup fresh porcini mushrooms, coarsely chopped, or 1 cup dried
- 2 cups warm water
- 1/2 onion, coarsely chopped
- 2 Tbs. pure olive oil
- 1/4 lb cooked shoulder ham, diced into 1/2-inch squares
- 1/2 cup dry white wine
- 1 cup cream (heavy cream or half & half)
- salt and pepper
- 1 lb Penne pasta
1) Sauté onion in olive oil until onion becomes translucent, about 2 to 3 minutes.
2) Add mushrooms and ham; sauté for a minute or two.
3) Add wine, cook down for a minute or two until the sauce starts to become slightly dry.
4) Add cream. Add salt and pepper to taste. Continue to cook for 2 more minutes, stirring occasionally.
Stir sauce into pasta.
This sauce is traditionally used on short cuts of pasta (penne, rigatoni, ziti, mostaccioli ) enough for one pound of pasta.
Serves 4 to 6.
Best pastas for baking: lasagne, rigatoni and ziti. Best pastas for stuffing: cannelloni, jumbo shells, manicotti. Best ones for soups: alphabets, ditalini, orzo, pastini.Cooking Tips:
The key to preparing pasta is not to overcook it. To achieve the ideal "al dente" texture (firm, not mushy), follow these simple tips:
• Use one gallon of water for every pound of pasta.
•Cover the pot until the water reaches a rapid boil, then add the pasta gradually to allow the water to continue to boil. The boiling water helps circulate the pasta for uniform cooking results.
• Stir the pasta during cooking time to prevent sticking.
• Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified. Note: Don’t use the directions from one manufacturer for another manufacturer’s product since pasta products can vary in size and thickness.
• Taste the pasta to determine if it is done.
• If so, drain pasta immediately and follow the rest of the recipe. If the pasta will be used for cold applications (i.e. salad), rinse it in cold water immediately.Storage Tips
Always store pasta in unopened packages or containers kept in a cool, dry place away from heat. Pasta should be stored away from strong odors since it has a tendency to absorb odors. When stored properly, dry pasta can be kept up to a year or more.If you are preparing pasta in advance, store cooked pasta in the refrigerator. To reheat, dip quickly into boiling water prior to service.
Cooked pasta can be refrigerated in an airtight container for up to 5 days. Add a little oil to keep it from sticking together. Store cooked pasta and sauce separately, as the cooked pasta will absorb flavors and oils from the sauce.