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.

mm wrote:
> 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.

The kind of pasta doesn't really matter. Most sauces can be used on
any type of pasta. Just find a recipe where you like the ingredients,
and try it - it's all a matter of personal taste anyway, so it's
really up to you to find what you like.

Good luck,
-L.

In article . com>,
mm > wrote:

> 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).

Do you stir-fry cook very much? Put that atop the pasta instead of
rice. I'd use vermicelli and call it vegetable lo mein. A poor
relation, perhaps, but also perhaps a beginning.
Of the three pasta types my preference would be for the rotelle -- I'm
just not crazy about farfelle or penne.
Good luck.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On Jun 8, 5:20 am, Melba's Jammin' > wrote:
> In article . com>,
>
> mm > wrote:
> > 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).
>
> Do you stir-fry cook very much?

I do one dish, Thai style. Basil Chicken.

> Put that atop the pasta instead of rice.
I want *Italian* recipe.

>I'd use vermicelli and call it vegetable lo mein. A poor
> relation, perhaps, but also perhaps a beginning.
> Of the three pasta types my preference would be for the rotelle -- I'm
> just not crazy about farfelle or penne.

> Good luck.
So far, no luck

> --
> -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com
> http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin' wrote:
> In article . com>,
> mm > wrote:
>
>> 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).

Never fails, for one serving:

30 g any kind of bacon, diced
1/2 onion chopped
olive oil
100 g tinned tomato, diced
30 g freshly grate parmesan or other cheese

Cook from 65 to 100 g dry pasta in lots of boiling water.

When the pasta goes into the water, put the oil, bacon and onion in to
sauté. When the onion is transparent, add some of the pasta water and
just 2 minutes before the pasta will be cooked, add the tomato. Drain
cooked pasta, put it into the frying pan and toss for 30 seconds. Add
the grated cheese and toss, serve smoking hot immediately.

Works best with a pasta with a hole in it, like the penne.

There is a blog called Once Upon a Feast - Every Kitchen Tells Its Story
that has a weekly Presto Pasta Night feature in which pastas from around
the world are presented. It includes Asian recipes too.

--
Posted via a free Usenet account from http://www.teranews.com

"Michael \"Dog3\" Lonergan" > wrote in
:

> mm > dropped this turd
> news:1181235327.455823.55520 @g37g2000prf.googlegroups.com: in
> rec.food.cooking
>
>> 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.
>>
>
> Hmmmm... I'd think cubed or sliced chicken would be a good choice of
> meat. Put some olive oil in a skillet or wok and heat it up. Put
> some diced garlic into the pan or wok for a couple of minutes. Add
> the cubed meat and cook for maybe 5 minutes or so or until browned on
> all sides. Add some veggies like broccoli, carrot, onion, tomatoes
> and season with oregano or whatever you like. Serve over the pasta. If
> time is a big concern one can alway use frozen veggies and those cans
> of ready made tomatoes like Hunts diced tomatoes seasoned with oregano
> and garlic (instead of regular tomatoes).
>
> Michael

I like sauce when I eat pasta

This is fast and a no brainer plus lots of people do this...it isn't
really cheating. It just saves time to personalize a jar of comercial
sauce.

The italian sausage can be replaced by many meats such as say chicken or
ground beef. As you refine this to your personal tastes quantities and
ingredients will vary from the recipe. It is more of a concept than a
recipe.


Put some jarred pasta sauce in a pot, add some diced Italian sausage, add
some minced garlic, add some sliced mushrooms or some diced green pepper
or diced onion maybe all three; taste then adjust garlic and seasonings
to your preference might need more basil or oregano ...whatever. Set it
to simmer. Now start the pasta...once the pasta is cooked the sauce will
be ready.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 8, 5:27 am, mm > wrote:
> 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.

1 cup of any pasta
1 tbl olive oil
4 cups of broccoli florets
1/4 cup butter or margarine
1/4 cup of flour
1 1/2 cups of milk
2 1/4 cups of parmesan or romano chesse
2 teasppons of dijon style mustard
1/2 teaspoon of black pepper
1 cup diced baked ham or prosciutto
1/4 cup of itlian style bread crumbs

grease large baking pan
cook pasta as directed, toss with oil. spoon into large bowl

preheat oven to 400. cook broccoli until tender drain water and then
add to pasta.

in another pan melt butter over meduim heat, stir in flour
cook, stirring about every 2 minutes.
whisk in milk, 2 cups of parmisan, mustard and pepper, flod in ham.
add sauce to pasta and broccoli mix. mix well
spread mixture into baking pan and sprinkle the top with some bread
crumbs and remaining chesse.
bake fro about 25 minutes.

it great!!!

mm wrote:
> 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 make this a LOT for lunch or a quick dinner.

Puttanesca
3 cloves garlic
1 tbsp olive oil
2 tbsp capers
2 tbsp chopped kalamata olives
14.5 oz can diced tomato
large pinch pepper flakes

sautee garlic in olive oil briefly, add pepper flakes, capers and
olives. Sautee again for a minute or two. Add tomatoes. let come to a
boil. Serve over pasta of your choice.


--
-Gina in Italy

Sig Not Found.

If found, return to me promptly.

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

unge (Little Malice) wrote in news:f4ccmp$e80j2_
:

> 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 saut‚ 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.
>
>
>
>

this makes like 2 quarts plus of sauce...does it freeze well?
I mean I like pasta and all but at about a cup of sauce per serving this
will take a while to use up.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore