Recipe Italian Ham And Mushroom Pasta With Vodka Tomato Cream Sauce

3 Comments

1. 

   EloraDanan February 8, 2014

   2 lbs. fresh fettucini
   1 large bunch fresh basil, chopped
   5-6 Tomatoes chopped
   3-4 cloves garlic finely chopped
   Good quality olive oil
   Salt and Pepper to taste
   Cook fresh pasta, put in your bowl. Add all the ingredients (while pasta is hot) and you have a fresh tasting yummy pasta for all.

2. 

   ChristineB February 8, 2014

   Why not use an Alfredo sauce? A lovely recipe I make for some of my clients is Tortellini(cheese filled) with alfredo sauce,julienne strips of ham and add cooked frozen peas…you can use like Knorrs alfredo sauce mix(Don’t use any jarred alfredo sauce plz), cooked frozen cheese tortellini such as celentano,and cooked frozen green peas(not canned peas ), and deli or packaged sliced ham that you cut into thin strips. You can also use this recipe on Fetticine or with bow tie pasta if you don’t like cheese filled tortellini. I modified this so you can inexpensively buy the ingredients and still have a great product…I have a catering business and often do this recipe.
   Also what about a vegetable lasagne(you can even buy the stouffers family size pans if you don’t want to make it)…it is very good and has a creamy sauce also.

3. 

   K February 8, 2014

   Here is a really good one:

   Spaghetti alla Carbonara (Serves 4)

   Ingredients

   1. 1 pound spaghetti

   2. 1 chicken or vegetable bouillon cube

   3. 2 tablespoons butter

   4. 1 tablespoon olive oil

   5. ½ pound pancetta, cut into thin strips (if you can’t find pancetta, substitute bacon)

   6. 1/3 cup dry white wine (if you don’t have wine use 1/4 cup chicken or vegetable broth)

   7. 2 eggs

   8. 1 cup Parmigianno-Reggiano cheese, freshly grated

   9. 1 tablespoon fresh chopped parsley

   10. 1/4 cup onion, finely diced

   11. 2 cloves garlic, minced

   12. Salt (optional)

   13. Freshly ground black pepper

   Bring 4 quarts of water and bouillon cube to boil in a large pot. When the water is boiling add the pasta, stirring until it is submerged. Meanwhile, put the butter and olive oil in a skillet, over medium heat. When the butter is melted add the pancetta, garlic, and onion. Cook until the onion is soft and the pancetta is well browned, but not crisp. (*note-if you are using bacon you may want to reduce the amount of butter and oil) Add the white wine (or broth) and continue cooking until it has reduced by about half. Remove from the heat.

   In a mixing bowl lightly beat the eggs with the cheese, parsley, a pinch of salt (optional), and black pepper. When the pasta is cooked al dente, drain and add it to the bowl with the egg and cheese mixture. Return the skillet with the pancetta and onion to a high heat. Toss well, until the pasta is coated with the egg and cheese. Remove the onion and pancetta from the skillet and add to the pasta. Toss well.

   From: http://easyinternationalrecipes.webs.com/icelandjordan.htm

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