Pasta A La Mama Recipes

Steps:

• Cook spaghetti al dente according to package directions. Drain and set aside.
• Finely chop anchovis.
• In a large skillet, heat olive oil, but not to smoking point!
• Add chopped parsley, stir, then add minced anchovis, garlic, pepperoni, shrimps.
• Fry for about one minute, then add tomato paste.
• Fry for about 30 seconds, stirring, then add canned tomatoes. Stir until nicely combined and heated through, then add cooked spaghetti.
• Season with salt and pepper to taste.
• Thoroughly mix until everything is combined and heated through.
• Serve and enjoy.

Steps:

• Prepare pasta - fresh takes 2-3 minutes; follow directions on packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS. hot water before adding eggs.).
• Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan.
• Add minced garlic and the last four ingredients (seasonings) ; sauté together 1-2 minute.
• Add parsley; add pasta with 1 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs).
• Add beaten eggs. Mix thoroughly.
• Add Parmesan, cook through and serve.

Steps:

• Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.
• Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.
• Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.
• Garnish with sour cream and parsley. Serve immediately.

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.