One time on Usenet, mm > said:
> I have the following pasta
>
> - a 17.6 oz of RAO'S HOMEMADE TRE-COLORI FARFELLE
> - a 12 oz GOLDEN GRAIN PENNE RIAGTE
> - a 12 oz Traders Joe's Garlic basil ROTELLE
>
> I want a simplest recipe for each the above pasta, preferably with
> some meat (easy to cook version for the meat too).
>
> I love Italian food but emmeber that I am an Asian and I have only
> cooked spagehtti, using ready made sauce and penne pasta using ready-
> made pesto suace.
>
> I am not being lazy to search for the recipes; it's a headache to see
> so many choices.
>
> I am not into being creative with food. I am just trying to eat
> healhty but I am on extremely tight time for cooking and hence need
> simple and easy but tasty recipes for the above, just one recipe for
> each type of pasta above.

I'm not sure that the type of pasta matters so much; it's mostly
about the sauce. Here are two that I use, one is cream based, and
one uses tomato. I tend to put them on wide fettucini and spaghetti,
respectively, but I should think they'd work on your pastas as
well:

Tomato Pasta Sauce

1# ground beef
15 oz. canned tomato sauce
½ of a small onion, chopped
1-2 cloves crushed garlic
3-4 dashes Worcestershire Sauce
1-2 dashes Tabasco (depending on how hot you like it)
Salt, Pepper, Chili Powder to taste

Brown and drain meat and onion, add garlic and tomato sauce, mix
well. Add spices, Tabasco and Worcestershire sauce. Let simmer on
low for 20-25 minutes. Pour over cooked pasta (I usually use a
little less than 1#, depending on how much sauce is yielded).

Fettucini Con Crema

1/2 C. butter (not margarine)
3 cloves garlic, minced
1/2 t. black pepper
1/2 T. fresh or 1/2 tsp. dried sweet basil
1/2 C. flour
2 C. parmesan cheese, grated
16 oz. whipping cream
16 oz. "half & half"
12 oz. wide fettucini noodles, cooked

Gently heat cream and "half & half" in saucepan over medium heat.

In large kettle, melt butter, add garlic and sauté until soft. Add
flour and spices; mix well and cook until sauce starts to bubble
and thicken. Add cheese in 3 sections, mixing until melted between
each. Slowly add cream mixture, stirring constantly, until sauce is
thick and bubbly. Toss with hot fettucini.





--
Jani in WA