Alisons Campanelle Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
• Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
• Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted.

Steps:

• Heat oil in a skillet over medium heat. Add sausage, diced tomatoes and green chiles, campanelle, chicken broth, Greek yogurt, onion powder, garlic powder, and pepper. Stir and bring to a boil.
• Reduce heat to low, cover, and simmer until pasta is tender yet firm to the bite, 15 to 20 minutes. Remove from the heat and stir in 1/2 of the Monterey Jack cheese. Sprinkle remaining cheese on top and serve.

Steps:

• Cook pasta according to pkg directions.
• Meanwhile, heat 1 tablespoon olive oil, in pan and cook the onions for 3-4 minutes, stirring occasionally.
• Stir in cream cheese, milk, lemon zest, juice and seasoning to taste.
• Add the cooked and drained pasta and salmon strips, mix well till heated through.
• Transfer to warmed serving dish and sprinkle with parsley.
• Serve at once with slices of lemon and limes.
• Enjoy!

Steps:

• Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
• Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
• Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
• Stir in thyme and cook 30 seconds.
• Transfer mixture to bowl and cover to keep warm.
• Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
• Off heat, stir in cream and lemon juice.
• Season with salt and pepper to taste.
• Meanwhile, bring 4 quarts water to boil in a large pot.
• Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
• Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
• Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.

Steps:

• Puree 1 cup corn and the chicken stock in a blender.
• Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.
• Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.

Steps:

• Sauce: Heat oven to 400 degrees F In medium bowl mix together olive oil, broccoli, lemon, parmigiano Reggiano and garlic. Lay mixture onto sheet pan lined with parchment paper and roast for 7 minutes or until broccoli chars. When cooled, chop mixture finely and place back in medium bowl.
• Cook campanelle until al dente and add to bowl of broccoli and reserved pasta water, mix well until pasta is coated evenly.
• Breadcrumbs: Mix all and use as garnish.