Pasta Della Mamma 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 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.

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 A LA MAMA

Steps:

• In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
• Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
• Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.

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.

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.

MAMA PALOMBA'S SPAGHETTI SAUCE

Steps:

• Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
• Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
• Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
• Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.

POLPETTE DI MAMMA

Steps:

• In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.

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.

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.