HUGO'S FAMOUS PASTA MAMA
If you've ever heard of Pasta Mama you've most likely either eaten it at Hugo's Restaurant in LA, or you heard about it just like I did from Susan Feniger on the show Best Thing I Ever Ate on Food Network.
Provided by DavidL2415
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 12
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
Nutrition Facts : Calories 1147 calories, Fat 50.7902732447828 g, Carbohydrate 100.70687782187 g, Cholesterol 145.87771088 mg, Fiber 3.82627338118023 g, Protein 68.6015688591938 g, SaturatedFat 23.857158502422 g, ServingSize 1 1 Serving (548g), Sodium 2687.57672338915 mg, Sugar 96.8806044406897 g, TransFat 4.18953932490326 g
PASTA MAMA
Make and share this Pasta Mama recipe from Food.com.
Provided by bungalowten
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
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 GRICIA
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn. Cook's Note: If you see that the garlic is browning too fast, remove it from the pan, finish the pork, and then add it again to the sauce.
- When the guanciale and the garlic are nice and golden brown, add the sage.
- Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute.
- Garnish with some grated Pecorino, a drop of extra-virgin olive oil, and some ground black pepper. Serve with a bottle of robust red wine.
MAMA THERESA'S ONE POT PASTA
This is really a basic recipe for pasta in a sauce without draining your pasta and using more then one pot. I really enjoy the way the pasta has flavor all the way through not just poured on. Since I'm the mama of the house I do most of the cleaning so I avoid extra dishes at all cost! This can be vegetarian if you omit the meat. Really you can sub most of the ingredients except for the pasta , sauce, and water. I would say its similar to a hamburger helper meal in flavor. Well enjoy
Provided by Juliansmommy
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- It's very important to follow these directions exsactly, just kidding . This is pretty easy and is difficult to mess up.
- Put meat, onion,garlic salt, sugar,pepper,basil and oregano in a pot and cook until well browned. Then add wine if you have it ,if not just add 1/2 c water.
- Add olives and garlic , then the jar of spaghetti sauce.
- Use the now empty spaghetti jar and fill with water . Add 3 jars of water to the pot. Bring to a boil and add pasta.
- It will take a little longer than the regular pasta cook time . Stir occasionally .Simmer until pasta is done.
- Add provolone and mix inches.
- hen its done top it with shredded Romano and serve.
Nutrition Facts : Calories 300.1, Fat 17.7, SaturatedFat 7.9, Cholesterol 64, Sodium 842.5, Carbohydrate 16.4, Fiber 2.3, Sugar 11.3, Protein 19.7
PASTA MAMA RECIPE
Provided by á-2935
Number Of Ingredients 12
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 FAZOOL
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
- Add the onion and some salt to the pot and cook until beginning to soften. Add the Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Mash the garlic with a drizzle of olive oil to form a paste. Add the garlic mixture and saute until fragrant, about 15 seconds.
- Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon. Add the chicken stock, beans, tomatoes and up to 1 cup water to the pot. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer until slightly thickened, 20 to 30 minutes.
- Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add a little more stock to thin out the soup.
- Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 12 minutes.
- Strain the past in a colander. In the pot with the soup, stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary.
- To serve, divide the pasta between the bowls and ladle some soup on top. Garnish with the remaining parmesan and basil. Finish with a crack of black pepper.
- Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.
SPAGHETTI ALLA MAMMA
A friend brought this recipe home from a hunting trip to Italy. He and his group ended up in a farm house somewhere in the middle of nowhere in northern Italy, and the elderly lady threw this together to feed them. Amounts are a guess. Our friend told us "She threw olive oil, lots of parsley, shrimps, anchovis, tomato paste, canned tomatoes, pepperoni and garlic into her skillet, fied it for some minutes and then added cooked spaghetti, mixed everything and served it". I've made it many times now and always did exactly what the Italian lady did - as long as you use lots of parsley and a little less of the other ingredients, you'll never go wrong!
Provided by Mia in Germany
Categories Spaghetti
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438.3, Fat 10.4, SaturatedFat 1.6, Cholesterol 116.7, Sodium 1048.6, Carbohydrate 59, Fiber 4, Sugar 3.9, Protein 26.3
MAMA'S PASTA FAGIOLI
Mama has made this recipe for years using no units of measure. Since she is 91 I sat her down and we came up with this recipe that is very close to her no measure version. It's the best!!!!!
Provided by granny franny 2
Categories Beans
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon until brown and crisp.
- Remove bacon from pan.
- Saute oil, onion and garlic until browned.
- Add chicken stock and tomatoes and bring to a boil.
- Lower heat to simmer.
- While simmering, add beans and spices.
- Simmer another 3-4 minutes.
- Add cooked pasta, cheese and bacon.
- Serve with more cheese prinkled on top.
- Wonderful served with Beer Bread#73440.
- Started both the pasta fagioli and bread at 4 o'clock and had dinner by 6.
Nutrition Facts : Calories 479.5, Fat 19.7, SaturatedFat 7, Cholesterol 30.8, Sodium 782, Carbohydrate 51, Fiber 10.5, Sugar 6.3, Protein 26.7
MY MAMA IULIUCCI'S "DON'T SKIP A STEP" SPAGHETTI SAUCE
My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!
Provided by Karen..
Categories Sauces
Time 3h15m
Yield 1 Large pot of sauce
Number Of Ingredients 16
Steps:
- Combine tomato products in large stock pot or dutch oven.
- Add a 28 ounce can of water and stir.
- Bring to a boil and reduce to a simmer.
- Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
- In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
- Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
- Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
- Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
- Fry onions and garlic until tender and aromatic.
- Remove pan from heat.
- Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
- Pour and scrape it all into the simmering sauce.
- Stir to combine.
- Let simmer for 3 hours or until desired consistency, stirring occasionally.
- I keep mine only half way covered, so it cooks down and gets thick and rich.
- Remove pepperoni, chicken and ribs if used.
- Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
- Discard pepperoni, eat it, or chop it up and add it back to sauce.
- Serve over your favorite pasta and enjoy.
Nutrition Facts : Calories 1106, Fat 20.3, SaturatedFat 9.6, Cholesterol 44, Sodium 5923.4, Carbohydrate 206.3, Fiber 45.9, Sugar 123.8, Protein 57.4
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