Raw Pasta With Orange and Tomato Sauce – Megan and Arnold

Raw Pasta With Orange and Tomato Sauce - Megan and Arnold

Video Rating: 5 / 5

Question by tweet: any good simple pasta recipes?
i love pasta so of course any good links or good recipes will do thanks

Best answer:

Answer by Dasha
Cajun Seafood Pasta
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta

1.Cook pasta in a large pot of boiling salted water until al dente.
2.Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3.Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4.Drain pasta. Serve sauce over noodles.

Add your own answer in the comments!

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  1. Keep going Arnold, I love your video’s. I must start doing some myself one
    day! Try just cutting off the peel from the oranges and throw them whole
    into the blender (including pips – no need to de-pip them). Cut oranges
    into 4 to stop them getting jammed in the jug, or use the tamper. Blend up
    the peeled oranges with the tomatoes. A high powered blender will make the
    most awesome smoothie or dressing. Try also tomato with spring onion, or
    lemon, or garlic, or all of them! YUMMY TO MY TUMMY!!!

  2. only can hear ya when you face the camera

  3. Are you looking to make your own pasta from scratch or just jazz up some boxed noodles?

    If you just want a new way to make your pasta dinner more exciting, try adding sausage. If you boil the sausage for a few minutes, you’ll be able to slice it into medallions (impress your friends with your knife skills!). Then you just brown that on the stove in a little olive oil and mix in with your favorite pasta sauce. Throw some garlic, oregano and pepper in to add flavor and you’re all set!

  4. Recipes ideas in Source.

  5. For links, you might consider:

    Taste of Home.com

    When I’m hungry for pasta and don’t want to take a long time making it, I’ll look in my fridge to see what’s there. If I have Italian sausage, I might chop it up and cook it with chopped onion and garlic. Add a can of diced tomatos, Italian herbs, a little cayenne, and red wine. If necessary, I’ll add a little brown sugar. Let it cook down while the pasta boils. Add pasta to tomato mixture and finish cooking. Sprinkle with cheese and serve. If I don’t have Italian sausage, I’ll make a vegetarian version and I also have sliced up everything from summer sausage to kielbasa to toss with the pasta, along with sliced olives, tomatos, herbs, and cheese. Bon Appetit!

  6. boil your fav. pasta. then use some diced tomatoes and some fresh herbs/parley with some butter and olive oil
    or even….
    boil your fav. past and add a simple tomato or Alfredo sauce to it with some meat

  7. Chicken Alfredo:
    necessary amount of your favorite spaghetti
    jar of Alfrado sauce
    1 can of chicken(looks similar to tuna fish), drained

    heat sauce in a sauce pan. once heated, add chicken.
    cook spaghetti until it reaches the desired chewiness.
    mix together until noodles are covered in sauce.
    serve! tastes good with grated cheese on it!

    this is super easy to make, I make it lots of times and I am 14

  8. hey check this site. its have lots of pasta recipes.


  9. Chicken Castellina
    1/4 cup pancetta (or bacon), diced
    6 Tbsp butter, cubed
    1 tsp garlic, chopped
    ¼ cup sun-dried tomatoes, diced
    1 ½ cups heavy cream
    1 ½ cups milk
    1 oz cornstarch
    ¼ cup Parmesan cheese, grated
    ½ cup smoked Gouda cheese, chopped
    1/4 tsp salt
    1 Tbsp fresh rosemary, chopped
    8.5 oz can sliced artichokes, drained
    1/4 tsp pepper
    ¼ cup mushrooms, sliced
    1 1/2 lbs pasta of choice, cooked according to package directions

    1 1/2 lbs skinless/boneless chicken breasts, cut in 1 – 1 ½” pieces
    ¾ cup flour
    1/2 tsp salt
    1/4 tsp pepper
    3 Tbsp olive oil
    ¼ cup white wine

    Fresh parsley, chopped (for garnish)


    1. SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
    2. WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
    3. REMOVE from heat and let stand uncovered.

    1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
    2. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
    3. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
    4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
    5. GARNISH with chopped parsley and serve

  10. Eggless Pastai s the best fresh pasta recipe I’ve found so far. I tried to recreate the pasta taste.

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