Pasta & Noodles

My collection of creative, quick, & easy, pasta, rice, and noodle recipes.

Spaghetti alla Nerano

Spaghetti with zucchini, garlic, basil, and cheese.

What is Spaghetti alla Nerano?

Spaghetti alla Nerano was invented in the fifties by a woman by the name of Maria Grazia in a small town by the name of Nerano on the Sorrento peninsula. in a restaurant bearing her name.

It’s made with spaghetti, fried zucchini, Provolone del Monaco, Parmesan cheeses, extra virgin olive oil, black pepper, garlic, basil, and salt.

Ingredients:

Serves 2 to 4 hungry people

• 1 lb or (453.592g) spaghetti

• 1-1/2 lbs or (800g) zucchini, sliced into thin rounds then fried (reserve some for garnish)

• 8 oz or (200g) Grated Pecorino, Parmigiano-Reggiano, El Monaco, or Caciocavallo cheese (if you can get it).

• I use Pecorino Romano. and Parmigiano Reggiano.

• 2 or 3 garlic cloves

• A few torn basil leaves

• Good olive oil

• Reserve some pasta water (about a cup or so)

• Salt and pepper

Execution:

• In a pan over medium-high heat add cold olive oil, and once the oil starts to ripple., add zucchini and brown until lightly golden.

• Proceed in batches and fry the slices in a single layer.

• When done frying lay the zucchini slices on paper towels to absorb the excess oil. Season lightly with salt.

• Bring a large pot of water to the boil, salt well, and toss in the spaghetti. DO NOT BREAK THE PASTA!!!

• Cook until 85% to 90% done (al dente).

• While the spaghetti is cooking, in a large pan, sauté crushed garlic in olive oil to scent, until lightly browned.

• Do Not Burn!

• Remove the garlic.

• Add the browned zucchini back into the pan then add pasta water to make the sauce. (A 1/2 cup to start). Just make sure you have some in reserve.

• Now, lightly mash up the zucchini to make the sauce creamy

• When the pasta is about 85% to 90% done, take the pasta straight from the water into the pan with the zucchini.

• Then turn up the heat and toss

• Lightly season with salt and pepper then taste. Go easy on the salt, because you are going to add cheese and that has plenty of salt.

• Add more pepper, because you want the pepper to be noticed.

• Turn the heat off, add the grated cheese and toss. Then add the torn basil leaves, and continue tossing until the cheese has completely emulsified, adding a little more hot pasta water (if needed) to make the sauce “cremosa” (creamy).

• Toss a bit more

• Taste it. Does it need anything? Salt? Pepper? Cheese? Pasta water? If it is as you like, plate it up!

• Serve your spaghetti right away, topped with some more grated cheese, the remaining zucchini slices. with some torn fresh basil.

• Mangia!!

Smoked Salmon Pasta with Fresh Zucchini, Dill and Lemon

Serves 2 or 4 VERY hungry people

It is best to have all your prep done first before you start cooking because this dish is assembled quickly.

Ingredients:

• 16 oz. Spaghetti, Bucatini or Linguine

• 1 - 4 oz pack of Smoked Salmon

• 4 to 6 tbsp extra virgin olive oil

• 4 cloves of garlic sliced thin

• 1 small red onion or medium shallot - diced

• 1 small, firm zucchini - diced

• A fistful of chopped fresh dill

• Juice of half a lemon

• Pasta water

• Salt and Pepper to taste

Pasta Execution:

• The spaghetti is going to take roughly about 8 minutes so, get your pasta going first, while you work on the sauce

• In a stockpot of medium-high, lightly salted water add the pasta and cook the pasta according to the package (spaghetti, linguine, tagliatelle, or pappardelle) boil until the pasta is about 85% to 90% done

• This is when you should start your sauce.

• While the pasta cooks, save some pasta water to thicken your seafood sauce (about 1/2 to one full cup).

Final Execution:

• Moving quickly, start the smoked salmon sauce: Place a saucepan on the stovetop at medium-high and add about 4 to 6 tbsp of olive oil

• Stir in the garlic, and shallots, to cook (2 to 3 minutes) add a little salt and pepper.

• By now, the garlic and shallots should be translucent

• Next add the pasta water, (not all of it) capers, and smoked salmon. Try not to break up the salmon too much.

• Add the pasta, toss then add the diced zucchini and toss., again

• Turn up the heat a bit and let the pasta absorb the flavors.

• Add the dill and the juice from the lemon. Heat a little further and if it’s too dry add more water.

• Toss and taste.

• Does it need anything? Salt? Pepper? Lemon? Olive oil? More pasta water?

• If it tastes as you like, it’s ready to go…

• Garnish with a little more fresh dill and serve

Roasted Salmon Pasta with Scallops and Shrimp

Ingredients:

Serves 4 or 2 VERY hungry people

It is best to have all your prep done first before you start cooking because this dish is assembled quickly.

• 16 oz. Spaghetti

• 4 to 6 tbsp extra virgin olive oil

• 1/2 lb. shrimp, peeled and deveined

• 1/2 lb. scallops, patted dry

• 2 small salmon filets of cooked, cooled, and flaked

• 1 small shallot, minced 

• 3 cloves garlic, minced

• 1 cup sliced cherry tomatoes 

• 1/4 cup frozen baby peas

• 3/4 cup. low-sodium chicken or vegetable broth 

• Kosher salt and freshly ground black pepper to taste

• 1/2 c. freshly grated Parmesan, plus more for serving

Execution for Salmon

Roast salmon first.

• Preheat the oven to 450 degrees

• Season salmon with salt and pepper.

• Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.

• Bake until salmon is cooked through, about 12 to 15 minutes.

• Cool and flake into bite-sized pieces

• Reserve in the fridge till needed

Execution:

• Flake salmon and reserve

• The spaghetti is going to take about 8 minutes so, get your pasta going first, while you work on the sauce

• In a stockpot of medium-high, lightly salted water add the pasta and cook the pasta according to the package (spaghetti, linguine, tagliatelle, or pappardelle) boil until the pasta is about 85% to 90% done

• This is when you should start your sauce.

• While the pasta cooks, save some pasta water to thicken your seafood sauce (about 1/2 to 1 full cup).

• Cook the pasta until it’s 85% to 90% done, you want it al dente before it goes into the sauce to finish.

Final Execution:

• Moving quickly, start the seafood sauce: Place a saucepan on the stovetop at medium-high and add about 4 to 6 tbsp of olive oil

• Stir in the garlic, shallots, and tomatoes cook (2 to 3 minutes) add a little salt and pepper.

• By now, the garlic and shallots should be translucent, and the tomatoes are releasing moisture, add the shrimp first (wait 1 minute then add the scallops) and toss. Season them with a little salt and pepper. Add more olive oil if necessary.

• Saute the seafood QUICKLY as to not overcook, for 2 more minutes, stir then add a 3/4 cup of, chicken, or veg stock, and simmer for another 4 to 5 minutes.

• Are the shrimp done? They should be pink and firm. How about the scallops? They should be warmed through and not rubbery. If they are, done, now taste the broth Does the broth need anything? Salt? Pepper? Garlic? Adjust if necessary.

• Taste and adjust seasonings again.

• Add the salmon to heat through

• Once the salmon is heated through, take your al dente pasta right out of the water and straight to the seafood sauce, to toss.

• Add the peas

• Then cook on medium-high to soak up the sauce, (add a little more pasta water if necessary).

• Toss until the pasta is cooked through and the sauce is almost absorbed into the pasta

• Serve with a splash of extra virgin olive oil and some freshly grated cheese.

• Mangia!!

Pasta with Garlic and Wild Mushrooms

Ingredients:

Serves 4 or 2 VERY hungry people

• 16 ounces dry spaghetti

• 2 to 4 cloves of chopped garlic

• 1 small shallot, small dice

• 3/4 lb of wild mushrooms cleaned, trimmed, and sliced (golden chanterelle, oyster, morel, crimini, porcini) Whatever is available.

• extra virgin olive oil

• sprig of fresh thyme

• grated Parmigianino Reggiano

• 1/2 cup of water, white wine, or chicken stock (or more)

• pasta water

• salt and pepper to taste

Execution:

• It is best to get all your prep done first before you start cooking because this dish is assembled quickly.

• Start the mushroom sauce: Place a saucepan on the stovetop at medium-high and add about 6 to 8 tbsp of olive oil

• Stir in the garlic and shallots, cook until translucent (2 to 3 minutes) add a little salt and pepper.

• When the garlic and shallots are translucent, add mushrooms and toss, season them with a little salt and pepper. Add more olive oil if necessary.

• Add the fresh thyme and toss

• Sauté the mushroom for 10 minutes, stir then add a 1/2 cup of water, white wine, chicken, or veg stock, and simmer for another 15 minutes.

• Taste the mushroom broth, and the mushrooms, are the mushrooms tender? Does the broth need anything? Salt? Pepper? Garlic? More herbs? Adjust if necessary.

• This is when you start the pasta:

• In a stockpot of medium-high, lightly salted water add the pasta and cook the pasta according to the package (spaghetti, linguine, tagliatelle, or pappardelle) boil until the pasta is about 95% done, you want it al dente before it goes into the sauce to finish.

• While the pasta cooks, add some pasta water to thicken your mushroom mix and stir (about 1/4 cup).

• Taste and adjust seasonings again.

• If it tastes good and mushroomy, take your al dente pasta right out of the water and straight to the mushroom mix, to toss.

• Then cook on medium-high to soak up the sauce, (add a little more pasta water if necessary).

• Toss until the pasta is cooked through and the sauce is almost absorbed into the pasta

• Serve with a splash of extra virgin olive oil and some freshly grated cheese.

• Mangia!!

Classic Pasta Bolognese

What is Bolognese?

Bolognese is a VERY slow-simmered meat sauce, and it’s not like your traditional marinara or basic tomato sauce. Since it’s simmered for 3 to 4 hours it becomes complex and rich tasting.

Bolognese originated from Bologna, the capital city of the Emilia-Romagna region in northern Italy. Businessman/writer; Pellegrino Artusi first published his recipe for Ragù Alla Bolognese in 1891,

There have been very few changes to the original list of simple ingredients:

Ground beef, onions, carrots, celery, garlic, milk, crushed plum tomatoes, passata, a bit of tomato paste, red wine, nutmeg, salt, and pepper.

Ingredients:

This is a slow-simmered sauce so, allow yourself at least 4 hours before serving!

• 1 medium onion, finely chopped

• 2 large carrot, finely chopped

• 2 celery stalks, finely chopped

• 4 cloves of garlic chopped

• 1 - 1/2 lbs of 80/20 ground beef or ground turkey for those that want a lighter sauce

• 1 cup milk

• 1 cup dry red wine

• 4 tablespoons of tomato paste

• Cento 24 ounce Passata (tomato puree)

• 2 cups of hand-crushed plum tomatoes

• 2 1/2 cups of hot water

• 2 bay leaves

• Pinch of grated nutmeg

• Kosher salt and freshly ground pepper

Execution:

• In a large pot on medium-high add olive oil

• Stir in the onions, carrots, and celery, then sweat the onions and the vegetables until they start to soften and are translucent but not browned, about 10 minutes.

• Season lightly with salt and pepper

• Add 1/2 of the red wine and reduce until the wine has evaporated

• Add ground beef, chop until thoroughly cooked, and all liquid in the pan has evaporated.

• Add the rest of the red wine, stir and cook until fully evaporated

• Add passata, tomato paste, and crushed tomatoes

• Stir and bring to a low boil for 15 minutes

• Turn down to a low simmer and add hot water

• Simmer low without a lid for up to 3-3 1/2 hours

• Over the next few hours, your sauce will thicken and will become very rich tasting

• Now it’s time to season your sauce

• Taste it, does it need anything? Salt? pepper? Adust your seasonings, accordingly

• Add nutmeg

• If it’s still a little watery let it simmer a little longer or add a little more tomato paste.

• If it’s as rich and tasting as you like, stir in the milk and simmer lightly for 20 more minutes.

• Taste and adjust seasoning if necessary

• Cook off your favorite pasta, and in this instance, it needs to be pappardelle, tagliatelle, or penne

• Save some pasta water

• It is essential to Italian culinary practices to finish cooking the pasta in the sauce, please don’t ladle the sauce onto naked boiled pasta. That would suck.

• Once your pasta is 95% done. Using a separate pan, add your sauce, then your pasta and a little pasta water, and finish cooking in the sauce.

• Grate some Parmigiano Reggiano on top and your good to go.

• Then it’s time to serve

SICILIAN SPAGHETTI

Spaghetti with Pancetta, Tomatoes, Capers and Mint

Ingredients:

Serves 4

• 1 pound of spaghetti

• 4 tbsp extra virgin olive oil

• 1 tbsp lemon zest

• 12 ounces of pancetta or good quality bacon, (rough chopped)

• 4-6 cloves garlic, peeled, crushed, and roughly chopped

• 20 ounces pureed canned plum tomatoes (hand crushed)

• 1 small jar of baby capers (more or less depending on preference)

• Sea salt and cracked pepper

• 1 cup mint, roughly chopped

• 1 cup flat-leaf parsley, roughly chopped

• Grated pecorino

Execution:

• On medium, in a large pan, add olive oil, and pancetta to render out the fat

• Cook until browned

• Add garlic, to the pan, saute until translucent, and flavor the oil.

• Do not burn the garlic!

• Add tomatoes, and stir

• Season with a little salt and pepper. Go easy on the salt because the pancetta can be salty.

• Add lemon zest and capers then simmer for 10 minutes

• Taste your sauce, does it need anything? Salt? Pepper?

• Adjust seasonings if necessary

• Now it’s time to boil the pasta

• Once the pasta is 90% done, transfer the pasta into the pan to the sauce

• Add mint and parsley, and finish the pasta in the sauce

• Once the pasta is fully cooked al dente, it’s time to serve.

• Top with some grated Pecorino Romano cheese

• Serve!!

Drunken Spaghetti

Spaghetti All'Ubriaco

Ingredients:

• 1 pound spaghetti

• 6-8 cloves of garlic (sliced thin)

• 1/4 cup of extra virgin olive oil

• Pinch of red pepper flake

• 6-8 basil leaves (chopped, chiffonade, or sliced)

• 1 cup dry red wine (Pinot noir, Cabernet, Chianti, Barolo)

• Save a little pasta water if needed

• Salt and pepper to taste

• Optional addition: 1/2 lb. sauteed mushrooms

Execution:

• In a large stockpot, boil pasta in salted water until 90% done

• While the pasta is cooking…

• In a separate pan, add olive oil, red pepper flakes, and garlic, then sautee to flavor the oil add a pinch of salt

• Do not burn the garlic!

• Once the pasta is 90% done, transfer the pasta into the pan with garlic, and oil.

• This is when you add the wine and turn the burner on medium-high to reduce 

• Once the wine is absorbed into the pasta and reduced, yet not DRY, add basil. If the pasta mix is too dry add a little pasta water. 

• Season with salt and pepper and a splash of olive oil. 

• Taste it! Does it need anything? 

• If not sever it hot, topped with chopped Italian parsley and Pecorino Romano cheese

Instructional video below:

Chicken Chow Fun with Baby Bok Choy

Main Ingredients:

Serves 4

• 16 ounces wide rice noodles (I use Asian Best)

• 4 to 6 oz thinly sliced chicken

• 6 to 8 baby bok choy (halved lengthwise)

• 3/4 cup of sliced button mushrooms

• 1/4 cup red bell pepper (thinly sliced)

• 2 handfuls of mung bean sprouts

• 3 -4 tsp of oil (vegetable, olive or peanut)

Chicken Marinade:

• 1 tsp minced garlic

• 1 tsp minced fresh ginger

• 4 tsp low sodium soy sauce

• 2 tsp vegetarian oyster sauce

• 1 tbsp sesame oil

Marinade Execution:

• Mix all ingredients together in a stainless bowl

• Add sliced chicken to marinade.

• Marinate for at least 2 hours covered and refrigerated.

Sauce Ingredients:

• 2 tsp minced garlic

• 1/4 cup Vegetarian Oyster Sauce

• 2 tbsp Chinese cooking wine (Shaoxing, Mirin or dry sherry)

• 1 1/2 tbsp  lower sodium soy sauce

• 1/2 tsp dark soy sauce

• 1 tsp sugar

• 1 tbsp sesame oil

• 1/4 tsp ground black pepper

• 1 tsp cornstarch

Sauce Execution:

• Whisk all ingredients together and reserve.

Noodle Execution:

• Prepare noodles according to the instructions on the package.

• Do not rinse, just toss in some sesame oil so they won’t stick together. Set noodles aside

Main Execution:

• Heat a large wok or non-stick pan on medium high heat

• Time to put it all together, moving quickly!!

• Add oil

• Add garlic, DO NOT BURN!!

• Add chicken, stir and cook quickly

• Stir fry chicken until fully cooked

• Remove chicken and place in a bowl and set aside

• Add a bit more oil to wok and heat wok again

• Keep going and moving quickly

• Add mushrooms, bell peppers and bok choy. Do not over cook! Vegetable should be cooked al dente!

• Toss together and stir fry for 2 minutes

• Add sauce and toss, COOK FOR 2 MINUTES

• Add back the cooked chicken, heat all the way through and toss

• Make sure you taste your efforts…does it need anything?? If it does, this is the time to make adjustments.

• Add cooked noodles and toss

• Add bean sprouts and toss

• Serve it HOT Now!!

Thai Green Curry with Chicken

Served with Rice or Noodles

This is not what most folks think of as a typical curry. It definitely hits all the right notes sweet, sour, umami, salty and spicy. Give it a try!!

Ingredients Part 1:

• 1 1/2 pound boneless, skinless chicken breasts or thighs. Cut into bite sized pieces

• 1 tsp of sea salt

• 2 tablespoon coconut, vegetable or olive oil

• 2 large shallots or 1 small sweet onion, sliced thin

• 1/2 pound green beans

• Cooked Basmati rice (1 1/2 cups of uncooked rice) or rice noodles (see package for serving size)

• 1/4 cup chopped Thai basil leaves and a few more for garnish

• Cilantro for garnish

• 4 large lime wedges for garnish

Ingredients for Green Curry Paste part 2:

• 6 cloves of garlic

• 1 thumb sized piece of ginger (peeled)

• 2 pieces of lemongrass (use only the white ends) the tops can be tough and fibrous

• 3 small green chilies, (Jalapeno, Serrano, Thai)

• 1/2 teaspoon ground cumin

• 1 tbsp brown sugar

• fistful of fresh cilantro

• 2 tablespoons fish sauce

• Juice of 1/2 of a fresh lime

• 1/4 teaspoon ground coriander

• 1 tbsp brown sugar

• Fistful of fresh cilantro

• Juice of 1/2 of a fresh lime

• vegetable oil

Execution for Curry Paste:

• To make the curry paste.

• Peel, put the garlic, shallots and ginger into a food processor.

• Trim the lemongrass, remove the outer layer (fibrous and tough), then finely chop and add to the processor.

• Add the chilies along (ribs and seed if you want the heat) add cilantro (stems too).

• add remaining ingredients and process

• While the ingredients are processing, add some oil (slowly) and blend, the end result should be similar to pesto.

• Once processed, set aside, if you have some leftover it can be refrigerated (up to 10 days) and used at another time.

Final Execution:

• Heat wok over medium high heat

• Add oil to your wok, add the chicken and allow to brown.

• Season with salt

• Toss and cook for about 4 minutes

• Add shallots /onions

• Add green beans, toss and cook another 3-4 minutes

• Add Curry Paste and toss

• Add coconut milk and stir

• Simmer for 20 minutes or until chicken is fully cooked and beans are tender.

• Taste you sauce, does it need anything? Does it need more fish sauce? Salt? Hot pepper? Sugar? If it does need something add it and taste again!

• Add chopped Thai basil

• If it tastes as you desire, serve it over Basmati rice or Rice noodles and garish with lime slice, Thai Basil leaves and a Cilantro sprig.

Spaghetti alla Carbonara

An ancient classic Roman style pasta dish...MANGIA!

Ingredients:

Serves 4

• 1 pound Spaghetti

• 2 tablespoons extra-virgin olive oil

• 12 ounces guanciale, pancetta, or good quality bacon, (rough chopped)

• 2 cloves of garlic (chopped)

• ¼ cup very finely grated Pecorino Romano

• 2 teaspoons cracked black pepper

• 4 beaten eggs with a big handful of grated cheese added to it (typically, serving is 1 egg per person)

• pasta water

Execution:

• Start to boil your spaghetti in salted water (follow directions on box)

• While the pasta is cooking. Heat a medium-sized pan and add a tsp of olive oil, then the guanciale to render the fat out.

• When the guanciale is browned, add garlic

• Give everything a stir and do not burn the garlic

• By now your pasta should be al dente if it is...

• Pour the guanciale and garlic into a large bowl

• In my video, I keep the pasta in the pan, to make things easier and not scramble your eggs, put the pasta in a bowl.

• Add the hot pasta to the guanciale and garlic

• Sprinkle black pepper on pasta and slowly add the eggs to the pasta, move quickly as to not scramble your eggs.

• add more cheese

• serve hot

Check out my how to video below on how to make Spaghetti alla Carbonara

Bucatini

all' Amatriciana

A Classic Roman pasta dish, meaning pasta wiith tomato and bacon.

This dish is believed to have originated in the 16th century in the small town of Amatrice, Italy. It's an evolution of pasta alla gricia, and tomatoes weren't added until the 17th or 18th century. Amatriciana is often referred to as Pasta all 'Amatriciana in Rome.

Ingredients:

Serves 4

• 1 pound bucatini pasta

• 2 tablespoons extra-virgin olive oil

• 12 ounces guanciale, pancetta, or good quality bacon, (rough chopped)

• 1 small onion, julienne

• 2 cloves of garlic (chopped)

• 1 teaspoon chili flakes

• 20 ounces pureed canned plum tomatoes (hand crushed)

• ¼ cup very finely grated Pecorino Romano

• pasta water

Execution:

• Start to boil your bucatini in salted water (follow directions)

• While the pasta is cooking

• In a medium heated pan add a tsp of olive oil then the guanciale and render the fat out

• When the guanciale is browned and the chili flakes, garlic and onions

• Give everything a stir and do not burn the garlic.

• Cook the the onions until they are translucent

• Add the tomatoes, stir and simmer for 5-7 minutes

• By now your pasta should be al dente, if it is..

• Add pasta to the sauce and toss in the sauce for 2-3 minutes

• Take off the fire and stir in the Pecorino romano

• Top with some more cheese

• Serve immediately

MANGIA!!

Check out the video below for step by step instructions!

Cacio e Pepe

Roman Style Pasta with Cheese and Pepper

Cacio e pepe is a traditional Roman pasta dish that may have been invented in the 1800's after the unification of Italy and the rise in popularity of pasta.

Ingredients:

Serves 4

• 1 pound spaghetti, bucatini, linguine, tagliolini or pici pasta

• 4 - 6 tablespoons extra-virgin olive oil

• 2 -3 cloves of fresh garlic (crushed)

• 1 cup pasta water (approximate) or more.

• 2 tablespoons unsalted butter.

• 1½ cups freshly grated pecorino romano cheese.

• 2 to 3 tablespoons freshly ground black pepper.

• Salt (to taste) about a teaspoon.

Execution:

• In a pot of salted water cook pasta (spaghetti, bucatini, linguine, tagliolini or pici pasta), it doesn't matter you choose. Just follow directions on the box cook pasta al dente. (slightly undercooked).

• You will finish cooking pasta in the sauce.

Put it all together:

• While the pasta is cooking...

• In a saute pan over medium heat, place olive oil, black pepper and garlic

• Saute lightly to infuse with the essential oils of the garlic and pepper. DO NOT BURN.

• You can leave the garlic in or take it out, it's your decision. I keep it in.

• Take pan off the heat and add pasta water. This is the base for your sauce

• Add butter and stir to emulsify. This mixture should be HOT and should still be off the heat.

• At this point your pasta should be about ready.

• Add HOT pasta to your pepper, pasta water, oil, garlic, butter mix and stir in.

• Moving quickly and still off the heat add cheese and stir in.

• This should be a creamy sauce. Not oily of with giant clumps of cheese.

• If it's not creamy enough stir in more cheese, if it's too dry add some more pasta water.

• Taste, does it need salt, it probably does. Season it baby!!

• If it's the way you like it. Serve it! Garnish with more grated cheese and black pepper.

• "MOLTO BUONO"

Watch the video below on how to make Cacio e Pepe

Tagliatelle with Porcini Mushrooms

Ingredients:

Serves 4

• 1 lb tagliatelle

• extra-virgin olive oil

• 1 ounce dried porcini mushrooms

• 1 cup low sodium chicken or veg stock

• 1 lb of fresh crimini mushrooms (sliced)

• 1 stalk of celery (chopped)

• 2 cloves of garlic (chopped)

• 3 ounces chopped Italian flat parsley

• 1 tsp dried or fresh thyme

• salt and pepper.

Execution:

• Clean mushrooms and slice

• In a saucepan on low, place dried mushrooms in stock and reconstitute

• Cook pasta in salted boiling water (follow instructions on package).

• Make mushroom sauce whle pasta is cooking

• Heat 1/4 cup of olive oil in a large pan and add garlic and celery

• Add the crimini mushrooms, and cook for about ten minutes uncovered, stirring frequently. The mushrooms will release water and that will create the sauce.

• Add porcini mushrooms and liquid

• Your pasta should be done by now. Strain pasta and please DO NOT RINSE!!

• Toss cooked pasta into mushroom mixture, add a little pasta water, this will help thicken the sauce.

• Cook pasta in mushrooms mixture for about 10 minutes over medium heat so flavors marry and the pasta soaks in the sauce.

• Season with salt and pepper, does it need anything, pasta water??

• Add chopped parsley and thyme

• Toss a bit more and serve!

• Serve topped with freshly grated parmigiano reggiano cheese and a splash of extra virgin olive oil

Shrimp Fried Rice

Ingredients:

Serves 2  Hungry people

• 1 cup of cooked and cooled rice.

• Cook rice, dump rice onto a cookie sheet and cool in the fridge overnight. It will be perfect for fried rice the next day.

• Add whatever vegetables you prefer with the shrimp. Omit whatever you don't like.

Ingredients part 2:

• 3 tbsp oil (olive, peanut or vegetable)

• 2 garlic cloves, minced

• 2 tsp ginger, minced

• 1/2 onion, small dice

• 1 red bell pepper, diced

• 1 carrot, diced

• 1/4 lb sliced mushrooms

• 6 asparagus stalks, trimmed and cut into bite sized pieces

• 3/4 lb shrimp, (rinsed, peeled and deveined). I used 21-25 shrimp. Meaning there is 21 to 25 per pound.

• Marinate shrimp in a bowl (for 1 hour), with a splash of soy sauce, sesame oil and cracked black pepper.

Seasoning:

• 1 1/2 tbsp lower sodium soy sauce (or to taste)

• 1 tsp sesame oil (or to taste)

• 1 tsp Hoisin sauce

• Sriacha hot sauce (to taste, if you like it hot)

Execution:

• This all needs to be done quickly.

• Heat wok med high

• Add oil, then the (aromatics) garlic and ginger.  

• Turn wok on high heat. Stir aromatics and do not let them burn. When garlic starts to sizzle, add shrimp, stir fry for 1 minute to heat through (and start to turn pink)

• Add all vegetables but the onions....and some sriracha if you like.

• Continue to stir fry until vegetables are heated through, and the aspargus turns bright green. You still want some crunch to the vegetables. No need to overcook. 

• Add a little more oil (if needed)

• Add rice and stir!!

• Add onions!

• Season with, Hoisin, soy sauce and sesame oil...and sriracha if you want some heat.

• Taste (does it need anything)?, more soy sauce? more hoisin? more sesame oil?

• If it tastes the way you want it to, take off the heat.

• Transfer to plates

• Eat while hot!!

Pasta Arrabiata 

This pasta dish is very quick, easy and delicious. "Arrabiata" in Italian means "angry." In this case it's not angry it's "spicy".

Serves 4

Ingredients:

• 1 pound of pasta ( Linguini, penne or spaghetti). Whatever you prefer.

• 2 cups of prepared sauce, (recipe below).

• 4-6 tbsps extra virgin olive oil

• 6 large cloves chopped garlic

• 3/4 tbsp dried hot chili flakes or chopped fresh hot pepper Jalapeno, Serrano or Calabrese

• 2 tbsp capers

Cooking Tips:

• Real authentic Italian pasta dishes typically are not drowned in sauce, the sauce is used more as a condiment.

• An average ratio of tomato sauce to pasta is 1 1/2 cups of sauce to 1 pound of pasta.

Execution:

• Bring a pot of salted water to a boil add pasta. While the pasta cooks, start your sauce. Reserve some pasta water.

• In a large pan, heat to medium

• Add olive oil

• Add garlic and hot peppers to infuse the oil

• Add tomato sauce then bring to a low boil, then to a simmer

• Add capers

• By this time pasta should be ready, WHATEVER YOU DO , DO NOT RINSE THE PASTA.... The pasta needs it's starch, for the sauce to cling to it.

• Add cooked pasta to the warmed sauce.

• Cook pasta and sauce together for 2 minutes to marry their flavors. Add a little pasta water, it will also help coat the noodles with the sauce.

• Serve with some grated parm cheese

Vietnamese shrimp vermicelli 

Ingredients for the Dressing:

Serves 4

• 5 cloves garlic

• 1 cup loosely packed chopped cilantro

• 1/2 jalapeno pepper, seeded and minced

• 3 tablespoons white sugar

• 1/4 cup fresh lime juice

• 3 tablespoons fish sauce....more or less depending how much you like fish sauce.

Noodles

• 1 (12 ounce) package dried rice noodles

Vegetables:

• 1 Carrot, diced or sliced

• 1 Cucumber, same as above

• 1/8 cup julienne cabbage

• 1/8 cup red bell pepper

• Sprouts....if you like em

• or any vegetable you want to add....screw it, add as much as you like.

Steam Shrimp:

• Shrimp: Steam or boil shrimp, I used 21/25 (21-25 per lb) boil shrimp for 7-8 minutes.

• Turn off heat, let stand for a couple of minutes, drain and chill down by icing down shrimp. Hold in fridge til cold.

• Drain off excess water and peel. 4-6 per person depending how hungry you are.

Final Execution:

• Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce and sugar; stir well and hold for service.

• Bring a large pot of salted water to a boil. Add the rice noodles, stir and let stand till softened....or just following directions on the bag.

• Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again. Hold for service.

• Combine the sauce, noodles, carrots, cucumber, mint and cabbage in a large serving bowl. Toss well, top with shrimp and serve garnished with cilantro.

Pappardelle with Sauce Bianco

While travelling in Tuscany, my good friend Federico introduced me to Pappardelle with Sauce Bianco. I thought, a Bolognese sauce without tomatoes? kinda strange, I don't know, maybe. When it came right down to it, it was really, really good. It gets it deep flavor from ground pork, aromatics, herbs and white wine. It's quick and easy.

Ingredients:

• 4 tbsp olive oil

• 1 small white onion diced

• 1 stalk celery diced

• 1 carrot peeled and diced

• 1 lb lean ground pork or ground turkey

• 4 cloves of garlic smashed and chopped

• 1 tbsp fresh rosemary chopped

• 1 tbsp fresh thyme chopped

• 1/2 cup of dry white wine

• 1/2 cup low sodium chicken stock

• 1/2 cup dried porcini mushrooms, reconstituted (reserve liquid) * don't like mushrooms? omit if you like.

• salt and pepper to taste

Execution:

• in a large pot (heat to med high) – add olive oil and pork or ground turkey.

• add diced carrot, diced celery, diced onions and garlic (to soften).

• add rosemary and thyme and add a pinch of salt.

• add wine, stock and mushrooms, cook down to concentrate flavors BUT make sure there is plenty of the flavorful liquid (this is the sauce)

• adjust seasoning...does it need more salt or pepper? More stock?

• cook pasta al dente (reserve some pasta water)

• toss pasta in the bianco sauce and add a tablespoon or two of pasta water to tighten up the sauce, toss pasta and cook for a minute or two, so the pasta can absorb the sauce. *Don't rush this.

• finish the dish with a splash of olive oil and serve

Turkey  Bolognese

Ingredients:

• 1 lb. ground turkey

• 4- 6 tbsps. Extra virgin olive oil

• 1 carrot- diced

• 1- Celery stalk- diced

• 1- Small white onion- diced

• 4- Garlic cloves crushed and chopped

• 1- Cup of dry white wine

• 2- tbsps. Fresh rosemary chopped

• 2- bay leaves

• 3-4 cups of all-purpose tomato sauce (see recipe)

• 1 tbsp. fresh ground nutmeg

• Salt and pepper to taste

Make the sauce….dammit

Execution:

• In a large pot (heat to med high) – add olive oil and ground turkey.

• add diced carrot, diced celery, diced onions and garlic (to soften).

• add wine and cook down till everything is almost evaporated (this will concentrate flavors).

• add rosemary and add a pinch of salt. Add pepper at the end so it won’t turn bitter.

• add tomato sauce (add more for a looser sauce and less for a tighter sauce).

• If the sauce becomes too tight add some more sauce, chicken stock or water.

• add nutmeg

• simmer for 45 minutes to an hour

• add cracked black pepper and salt if needed

• toss with your favorite pasta (I like Pappardelle)

• grate your favorite cheese on top and serve.

Singapore noodles

Serves 4 to 6

Ingredients:

• 1 - 8 ounce pack rice noodles

• 1 clove of garlic

• 1 thumb-sized piece of ginger

• 2 cooked chicken thighs (diced)

• 4 button mushrooms

• 1 red bell pepper

• 1 medium sweet onion

• 1–2 fresh red chilies

• 1 heaping teaspoon curry powder

• olive oil

• 12 medium peeled cooked shrimp

• low sodium soy sauce

• splash of fish sauce

• 1 lime

Execution:

• Make sure you have all your ingredients ready

• Put the noodles into a bowl, cover with boiling water, leave aside for 5 minutes, or until softened, then drain, set aside.

• Peel and finely chop the garlic and ginger

• Slice the chicken, mushrooms.

• Julienne the bell pepper and onion

• Slice the chilies and chop the cilantro and reserve

Execution Part 2:

• Heat wok over medium high heat

• Add oil to your wok and stir in the garlic, ginger, onion and bell pepper. Then after the aromatics have seasoned the oil, add the chicken and shrimp....they just need to be warmed since they are already cooked.

• Toss and cook for 4 minutes

• Add noodles and the curry powder. Toss everything together for a couple of minutes to coat the noodles. The noodles now must be yellow.

• Add a splash of soy sauce and fish sauce. Taste and adjust seasoning....*this dish needs some salt cause curry powder typically doesn't have salt in it.

• Squeeze over the lime juice

• Top with fresh cilantro and chilies

• serve