Wynn - Pasta Cookbook: Pasta Recipes that Anyone Can Cook to Enjoy at Home

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Pasta Cookbook

Pasta Recipes that Anyone Can Cook to Enjoy at Home

Louise Wynn

Copyright 2021 by Louise Wynn

All rights reserved. No part of this book may be reproduced or used in any manner without written permission of the copyright owner except for the use of quotations in a book review and certain other non-commercial uses permitted by copyright law.

Table of Contents

Pancetta Linguine

Serves 4 Servings

Cooking Time + Preparation Time: 30 minutes

Ingredients:

• 1/2 pound of linguine
• Salt, kosher
• Pepper, ground
• 6 ounces of pancetta, unsliced, or 6 slices of bacon, thick-cut
• 1 medium onion, sweet
• 1 pound of Brussels sprouts
• 2 garlic cloves
• 1/2 cup of wine, white
• 3 ounces of Parmesan cheese

Directions:

1. Cook the pasta using instructions on package. Reserve one cup of the pasta cooking water and drain pasta.

2. Saut onion and pancetta in deep, large skillet on med. heat while occasionally stirring, till pancetta has browned and the onions have caramelized, eight to 10 minutes.

3. Add garlic and Brussels sprouts. Stir while sauting till leaves turn bright green, about two minutes. Add and stir wine and scrape browned bits from skillet.

4. Add the pasta, Parmesan & 1/2 3/4 cup of pasta cooking water. Stir till Parmesan melts and the pasta is well coated and creamy. Season as desired. Sprinkle with shaved Parmesan and pepper. Serve promptly.

Philly Cheesesteak Rigatoni

Serves 4 Servings

Cooking Time + Preparation Time: 35 minutes

Ingredients:

• 2 tsp. of oil, olive
• 1-lb. of lean beef, ground
• 8 oz. of sliced mushrooms
• 1 diced bell pepper, green
• 1 chopped onion, medium
• 2 tsp. of minced garlic
• Salt, kosher, as desired
• Pepper, ground, as desired
• 10 oz. of pasta, rigatoni
• 2 tbsp. of butter, unsalted
• 2 tbsp. of flour, all-purpose
• 2 cups of milk, whole
• 1 cup of shredded or diced provolone cheese
• 2 tbsp. of parsley, chopped

Directions:

1. Cook pasta using instructions on package.

2. Heat oil in large-sized pan on med-high. Add beef. Season as desired. Cook for four to five minutes and break meat up using spatula.

3. Add onions, mushrooms and bell peppers to pan. Cook till beef has cooked fully through and vegetables become tender. Add garlic. Cook for 1/2 minute. Season as desired.

4. Melt butter in pan on med. heat. Add flour and whisk while cooking for a minute.

5. Whisk in milk slowly. Continue whisking till sauce thickens, four to six minutes.

6. Remove sauce from heat. Whisk in cheese and still till it melts. Sauce should be smooth. Season as desired.

7. Drain pasta. Toss it with cheese sauce. Add 1/2 beef mixture. Stir, combining well.

8. Add remainder of meat mixture to top of pasta. Sprinkle parsley over top. Serve.

Sweet Potato Bucatini Pasta

Serves 4 Servings

Cooking Time + Preparation Time: 25 minutes

Ingredients:

• 1 peeled, cubed sweet potato, large
• 1 wedge-cut, medium onion, red
• 1/3 cup + 2 tbsp. oil, olive
• Salt, kosher
• Pepper, black
• 4 cups of torn greens mustard, kale or collard
• 1/2 cup of parsley, flat-leaf, fresh
• 2 ounces of cheese, Parmesan, + extra to serve
• 1 garlic clove
• 2 tsp. of zest, lemon
• 1 & 1/2 tbsp. of lemon juice, fresh
• 12 ounces of bucatini or spaghetti

To serve: pine nuts, toasted

Directions:

1. Preheat the oven to 425F. Toss 2 tbsp. oil, sweet potatoes and onions together on rimmed cookie sheet. Season as desired. Bake and stir one time till onions and sweet potatoes are tender, 25-27 minutes.

2. Place parsley and kale in food processor. Pulse till they are chopped, four to five times. Add the lemon juice, zest, garlic and Parmesan. Pulse in food processor and scrape down sides till mixture is chopped finely, 10-12 times or so. With processor running, add remaining oil slowly through feed chute. Season as desired.

3. Cook the pasta using instructions on package and reserve 1/4 cup cooking water before you drain the pasta. Toss the pasta with pasta water, roasted veggies and pesto. Top with pine nuts and Parmesan cheese. Serve.

Lemon Ricotta Spaghetti

Serves 4 Servings

Cooking Time + Preparation Time: 1/2 hour

Ingredients:

• 1 pound of spaghetti
• 1 cup of ricotta cheese
• 1/2 cup of oil, olive
• 1/2 cup of Parmesan cheese, grated
• 1 fresh lemon, juice and zest only
• Salt, kosher
• Pepper, ground
• A pinch crushed pepper flakes, red

To serve : Basil, sliced

Directions:

1. Cook the pasta in pot using instructions on package. Reserve a cup of the pasta water. Drain the rest. Return the pasta to the pot.

2. In medium-sized bowl, combine oil, ricotta, lemon juice, zest and Parmesan cheese. Season with one pinch of pepper flakes, kosher salt and ground pepper.

3. Add the ricotta mixture plus 1/4 cup of reserved cooking water to pasta. Toss well. Add more Parmesan, then basil and drizzle with oil. Serve.

Fettuccine Alfredo

Serves 4 Servings

Cooking Time + Preparation Time: 25 minutes

Ingredients:

• 1 pound of fettuccine
• 1/2 cup of cream, heavy
• 1/2 cup of butter, unsalted
• 1/2 cup of Parmesan, grated, + extra to sprinkle
• Salt, kosher
• Pepper, black
• 2 tbsp. of parsley, chopped

Directions:

1. Cook the pasta in large pot, using directions on package. Reserve a cup of cooking water and drain pasta.

2. Add butter and cream to large-sized skillet on med. heat. Cook till cream has heated fully through and butter has melted. Whisk in the Parmesan cheese. Season as desired.

3. Add the cooked pasta. Toss till coated well in butter sauce. If sauce seems thicker than you like, add a bit of reserved pasta cooking water till the consistency is as you desire. Use parsley to garnish. Serve promptly.

Chicken Noodle & Apricot Curry

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