Pasta A La Mama Recipes

HUGO'S FAMOUS PASTA MAMA

Steps:

• 1) Pull out, set up and prepare all ingredients for the dish 2) Prepare pasta - fresh takes 2-3 minutes; follow directions on the 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.) 3) Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan 4) Add minced garlic and 1 tsp mixed dry seasonings; sauté together 1-2 min. 5) Add parsley; add pasta with 2 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs) 6) Add beaten eggs. Mix thoroughly. 7) Add cooked sausage, basil and Parmesan, cook through and serve

PASTA ALLA NORMA

Steps:

• Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
• At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there's more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
• Cook the pasta until tender but not mushy. While it's cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.

PASTA ALLA NORMA

Steps:

• Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
• Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

TRADITIONAL SPAGHETTI ALL'AMATRICIANA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
• Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

PASTA MAMA

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.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

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.

SPAGHETTI ALLA MAMMA

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.

PASTA MAMA RECIPE

Steps:

• Instructions: 1. Prepare pasta - fresh takes 2-3 minutes; follow directions on packaging of dry pasta 2. Heat saute pan on medium flame and pour in oil. 3. Add minced garlic and 1 tsp mixed seasoning; sauté together 1- 2 min. 4. Add parsley; add pasta and 1 tbs. pasta water 5. Add beaten eggs. Mix thoroughly. 6. Add Parmesan, cook through and serve You can use leftover pasta but warm it up in a pan with about 1 tablespoon of hot water before adding the eggs.

PASTA ALLA NORMA

Steps:

• Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.
• Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.
• Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.
• Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.