Conference turris::cooks

		LINGUINE WITH RICOTTA CHEESE

							  2 servings

1/4 c butter
1 large garlic clove minced
3/4 lb ricotta cheese
2 tbs whipping cream
2 tbs chpped fresh parsley

9 oz linguine

Melt butter in heavy small suacepan over medium heat.  Add garlic and saute
for 2 minutes.  Combine ricotta cheese, cream, parsley and butter mixture in
a bowl.  Season to taste with salt and pepper.

Cook linguine in a large pot of boiling, salted water until just tender, but 
still firm to the bite, stirring occassionally.  Drain. Toss with ricotta
mixture, serve immediately.


taken from Bon Appetit

    We tried the recipe in .1 (delicious!), then developed a lower-fat
    version for some visiting friends.  Just use part-skim ricotta, 
    substitute skim milk for the cream, and omit the melted butter. 
    Result is not quite as rich, but tasty nonetheless.
    
    Mike

							4 servings				

	    Fettucine with Spinach-Ricotta Sauce

Serving Suggestion:  Serve this colorful pasta with crisp bread sticks and 
	thinly sliced read and yellow bellow peppers drizzled with olive oil 
        and red wine vinegar.  For dessert, offer fresh strawberries.


3 tbs olive oil
1 medium onion, sliced
3 large garlic cloves, minced
1 tbs all purpose flour
2 c milk (do not use lowfat)
1 10 oz package frozen spinach, thawed and well drained
1 c ricotta cheese
1/3 c Parmesan (freshly grated)
10 oil packed sun dried tomatoes drained and cut into thin strips
3 tbs fresh basil or 2 tsp dried
1/4 tsp ground nutmeg

1 lb fettuccine

1/3 minced green onions
1/3 c toasted pine nuts

Freshly grated Parmesan cheese


Heat oil in heavy medium saucepan over medium heat.  Add onion and cook until
translucent, stirring occassionally, about 4 minutes.  Add garlic and cook 1 
minute.  Stir in flour and cook 1 minute.  Gradually whisk in milk and cook 
until sauce is smooth and bubbling, stirring constantly, about 4 minutes.

Mix in spinach, ricotta, 1/3 c Parmesan, sun dried tomatoes, basil and nutmeg.
Season to taste with salt and pepper.  Simmer over medium low heat until 
heated through, stirring occassionally.  About 5 minutes.

Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until
just tender, but still firm to the bite.  Drain.

Transfer pasta to platter.  Spoon sauce over.  Garnish with green onions and 
pine nuts.  Sprinkle with coarsely ground black pepper.  Serve, passing
additional parmesan cheese separately.



Courtesy of Bon Apppetit

    
    Pasta with Vegetable Sauce - Based on a recipe from Power Food
    
    This is a tasty alternative to tomato sauce.  The quantities are 
    variable to taste, and the veggies can be substituted.  Essentially,
    this is more of a guideline recipe:
    
    6 oz whole wheat pasta
    6 oz spinach pasta
    
    1 large green pepper
    1 cup fresh basil finally chopped
    
    3 - 4 plum tomatoes diced
    2 cloves garlic finely minced
    
    1 Medium sized summer squash
    1 Medium sized zucchini
    
    1 bunch of asparagus
    1 cup cooked fresh/frozen peas
    
    1/2 lb snow peas or pea pods
    1/4 cup extra virgin olive oil
    
    fresh grated Parmesan cheese (preferably parmigiano reggiano)
    
    Steam veggies separately to tender crisp stage, set aside.
    
    In a large frying pan or dutch oven, heat the oil and saute the green
    pepper until tender, approx 10 minutes.  Add the garlic, and cook 3
    more minutes.  Add the tomatoes and basil.  When tomatoes start giving
    off their juice, add the steamed vegetables and mix well.  Simmer on
    low heat while you cook the pasta.  Drain the pasta, then pour the
    vegetable mixture over the pasta and mix well.  If you like it spicy 
    as I prefer, add a dried red Thai pepper, or a chopped up habenero
    pepper while sauteing the green pepper.   Yes, you could add onions,
    scallions, chives ... whatever suits your fancy.  Try the basic recipe
    first, and take it from there.
    
    Oh yes, sprinkle with a generous amount of parmesan cheese when
    serving.
    
    - Larry
    
    

    Here is a good one for summer - cold and quick:
    
    1 lb cooked pasta (rotini's work the best)
    1 Can white tuna
    2 cups fresh broccoli
    1 cup shredded carrots
    1 small chopped cucumber
    cherry tomatoes or 3 chopped tomatoes
    1 small diced onion
    parmesan cheese 
    low-cal italian dressing
    
    just mix everything together, adding dressing and parmesan cheese to
    taste.  You can also sprinkle with parsley flakes.
    
    Great for a summer dinner with bread and wine!

    I hate to be a stick in the mud, but can someone give me a pointer to
    the recipe in here for Jumbo Stuffed Shells? I did a dir/title for
    jumbo and for pasta. Can't find! The one made w/spinach and ricotta
    filling.

			TORTELLINI WITH PEAS AND PROSCIUTTO

15 oz.  cheese tortellini
1 1/2 c whipping cream
pinch   freshly grated nutmeg
6 Tbs.  freshly grated Parmesan cheese
3/4 c   frozen tiny green peas
        thawed and drained
1 1/2 ozProsciutto, fat trimmed, cut julienne
        salt
        pepper


Cook tortellini in large pot of boiling, salted water until barely tender.
Stir occassionally to prevent sticking.  Drain thoroughly.

Meanwhile, bring cream to a boil in heavy, large saucepan.  Reduce heat.  Add 
nutmeg and simmer until slightly thickened, about 8 minutes.

Return Tortellini to pot, add warm cream, Parmesan cheese, peas and prosciutto.  
Simmer over low heat unti tortellini are tender and sauce thickens, stirring 
occassionally, about  4 minutes.  Season with salt and pepper.  Divide
among four warm bowls and serve.


4 servings					 Bon Appetit, June 1990




        

		BOW TIES WITH SAUSAGE, TOMATO AND CREAM


2 Tbs.  Olive Oil
1 lb    sweet Italian sausage, casing removed, crumbled
1/2 tsp Dried red pepper flakes
1/2 c  	Diced Onion
3     	garlic cloves, minced
1-28 oz	can Italian plum tomatoes, drained, coarsely chopped
1 1/2 c	whipping cream
1/2 tsp	salt
12 oz	Bow Tie Pasta
3 Tbs	minced fresh parsley

	Freshly grated Parmesan cheese


Heat oil in heavy, large  skillet over medium high heat.  Add sausage and
pepper flakes.  Cook until sausage is no longer pink, stirring frequently,
about 7 minutes.  Add onion and garlic to skillet and cook until onion is
tender and sausage is light brown, stirring occassionally - about 7 min.
Add tomatoes, cream and salt.  Simmer until mixture thickens slightly,
about 4 minutes

Cook pasta in large pot of boiling, salted water until just tender but still
firm to the bite.  Drain.

Bring sauce to simmer.  Add pasta and cook until pasta is heated through and 
sauce thickens,. stirring occassionally, about 2 minutes.

Divide pasta among warm plates, sprinkle with parley.  SErve.  Pass Parmmesan
seperately.

4 servings

    Excuse me for being a dunce - but what is prosciutto?
    
    

         It's ham.  Italian favorite.  Rather salty, in my experience.
    
                                      Greg

Prosciutto is a ham, much more spicy than a boiled ham, etc.  It is used in 
small doses!  The tortellini recipe only calls for 1 and 1/2 ounces of it.  An
appetizer that I make is slices of melon (like honeydew) wrapped with a thin
slice of prosciutto.

I would venture that there are some noters out there than can give you a more
detailed explanation of how prosciutto i "created".  I will try to remember
to look it up this weekend and report in on Monday with some kind of answer.

It's one of those things that I've been eating for over 30 years, but not sure
how it's "made"...just that it's good!

dana

    "Prosciutto" is ham . What I think you are meaning (RE: .11) is what we
    (Italians) call "PROSCIUTTO CRUDO" i.e. : raw ham. 
    It can be rather salty if the quality is not good, but try San Daniele
    once and you'll change your mind!
    
    Anyway, for what concerns the tortellini with cream and peas recipe, 
    I suggest you use the ham you can get anywhere in the world 
    (I mean the pink looking one)... since it has  a more delicate taste.
    
    Ciao
    
    Gabriella

    Thanks everyone!  And I'm supposed to be italian!!
    
    If its salty I will probably like it, because I LOVE anchovies!!!

    The meat is smoked to achieve its flavor, afterwhich the meat is
    covered in pepper, wrapped in paper and stored for future consumption.
    
    /Tony

    Not all prosciutto seems to have cracked pepper covering it anymore -
    though when I was a kid that was the only kind I ever recall eating.  I
    like it better with the pepper.
    
    /Charlotte

I thought there was a different name for pepper-ham, but I can't remember it.

Back when they started allowing immported prosciutto again, I read about the 
stuff from Parma (supposedly the best) being from chestnut fed pigs, smoked 
over olive wood, and aged for quite a while.  It certainly does taste better
than the domestic stuff.

	ROTELLI WITH SMOKED TURKEY, BROCCOLI AND PEPPERS


2 c	small broccoli fleurets 
5 oz	Rotelli or Fusilli pasta
2 Tbs	Unsalted butter
2 Tbs	Olive Oil
2	Minced garlic cloves
1/4 tsp	Dried Red Pepper flakes
8 oz	Smoked Turkey, diced *
1/3 c 	Roasted red peppers **
1/2 c	Chicken stock or broth

Freshly grated Romano cheese


Cook broccoli in large pot of boiling salted water until crisp tender, 
about 2 minutes.  Using slotted spoon, transfer broccoli to bowl of ice
water to cool; reserve water in pot.  Drain broccoli and pat dry.  Return
water to boil.  Add pasta and cook until just tender, but firm to bite.
Stir occassionally to prevent sticking.  Drain thoroughly.

Meanwhile, melt butter with olive oil in a heavy large skillet over low 
heat.  Add garlic and red pepper flakes and saute until garlice is tender,
about 3 min. Add turkey and saute until heated through, about 4 minutes.

Mix broccoli, pasta, roated peppers and stock into turkey mixture.  Increase
heat to high and cook until pasta has absorbed most of the liquid, stirring
frequently, about 4 minutes.  Divide pasta between warmed plates and serve,
passing Romano cheese separately.


Serves 2

*   You can also substitute ham or chicken for turkey

**  You can also use jar packed roasted red peppers, must drain and dice


This is a quick and easy meal, and very tasty!

	  CHEESY PASTA WITH CHICKEN AND VEGETABLES


8 oz	Shells, Rotelle or Radiatore Pasta
5 Tbs	Olive oil
3	Medium zucchini, cut into 1/2 Inch cubes
1/4 tsp	Salt
4 	Boneless, skinless chicken breasts, 
	cut into 1 x 2 inch strips
1 tsp	Dried marjoram, crumbled
3 	garlic cloves, minced
1 c	Chicken stock, or broth
2/3 c	Drained, rinsed canned chick-peas (garbanzo beans)
2/3 c	Frozen, whole kernel corn, thawed and drained
1/3 c 	Sliced green onions
8 oz	Hot pepper cheese grated
	(such as Hot Pepper Jack or Havarti)
2 tbs	Freshly grated Parmesan cheese


Cook pasta in large pot of boiling, salted water until just tender but still
firm to bite, stirring occassionally to prevent sticking.  Drain well.

Meanwhile, heat 3 tbs. olive oil in heavy large skillet over medium high
heat.  Add zucchini and cook until brown, stirring frequently, about 7
minutes.  Add 1/4 tsp salt and toss well.  Using slotted spoon, transfer 
zucchini to small bowl and reserve.

Heat remaining 2 tbs. olive oil in same skillet.  Add chicken and marjoram
and saute for 2 min..  Add garlic, reduce heat to medium and saute until
chicken is cooked through, about 3 minutes.  Add 1/4 tsp salt.  Increase
heat to high.  Add stock and bring to boil, scraping up any browned bits
from bottom of pan.

Add pasta, zucchini, chick peas, corn to chicken mixture.  Cook until pasta
has absorbed most of the liquid, stirring frequently, about 4 minutes.  Add
green onions, pepper cheese and Parmesan.  Remove from heat.  Cover and let
stand 1 minute.  Divide between plates and serve immediately.

2 servings

  This is a tasty, spicy recipe.  It's good for lunch, or as an appetizer or
side dish for a larger meal.  From Yan Can Cook:


                          Pasta with Spicy Meat Sauce

	Sauce:

	1/4 cup tomato sauce
	1/4 cup beef broth
	1 1/2 tsp soy sauce
	1 1/2 tsp Worcestershire sauce
	1 tsp curry powder
	1 tsp chili paste
	1 tsp sugar 


	1/2 lb. fresh egg noodles 
	1 tsp sesame oil 
	vegetable oil 
	1 tsp minced garlic 
	1/2 tsp minced fresh ginger 
	1/4 pound lean ground beef or pork 
	1/2 small onion, chopped 
	1 tsp cornstarch mixed with 2 tsp water 
	1 green onion, thinly sliced

        Commbine sauce ingredients and set aside.

        Cook noodles and drain well.  Toss with sesame oil and set
        aside.

        Heat wok or frying pan over high heat until hot.  Add
        vegetable oil, swirling to coat sides.  Add garlic, ginger,
        meat, and onion and stir-fry for 3 minutes or until meat is
        browned and crumbly.  Add sauce and bring to a boil.  Reduce
        heat and simmer for 3 minutes.  Add cornstarch solution and
        cook, stirring, until sauce boils and thickens.  Pour suace
        over noodles.  Garnish with green onion.

    I am looking for a recipe for a dish I had at a wonderful restaurant
    in California called the Black Hawk Grille.
    
    It was a dish with Red Pepper Linguini with a sauce that had capers,
    grilled broccoli, and parmesan.  It was DELICIOUS, but now I'm back
    in Colorado and don't have the recipe.
    
    Does anyone have a recipe for that dish, or for any dish that would 
    use Red Pepper Linguini?  
    
    Thanks,
    Renee

I'm not sure this is what you want, but I think it would make a good start for
your red pepper sauce.  Play with it and add or change what you like.

  4 - 6 red peppers
  2 TBS minced garlic (or to taste )
  4 -6 TBS good virgin olive oil
  capers
  pepper

1. Roast the peppers until the skins are charred.  If you have a gas stove, you
   can do this on a low burner using a pair of tongs to turn the pepper until
   it is evenly charred.  Then put them in a paper bag, close and allow to 
   'steam' for 5 min. or so.  Then remove the skin by rubbing, core and de-seed.
   If you don't have a gas stove, then I would recommend coring and de-seeding 
   the peppers, cutting them into quarters and lightly mashing the quarters 
   flat onto a cookie sheet.  But this under the broiler until the skins are 
   charred.  Remove from the broiler and let them cool (bag treatment is 
   optional) and then remove the skins by rubbing.

2.  Heat a heavy pot and add the olive oil.  Add the garlic and brown it lightly.
    Don't burn the garlic!!  If you want, you could add capers here or save 
    them and add later.  I'm not sure what the taste difference would be.

3.  Add the skinned peppers to the pot and mix to coat with the oil.  Saute
    the peppers for a few min.. and then turn the heat down to a low simmer
    and cover.  Cook covered, stirring occasionally until the peppers as 'mushy'.
    This is rough, but I'd say 10 -15 min..  You will have to go by texture.
    You want the peppers soft but not liquid.

4.  Puree the peppers (mixer or food processor) and strain them through a sieve.

5.  Return the liquid to a pot and warm.  If you didn't add the capers earlier,
    then add them now.

6.  Add whatever you like ( grilled broccoli etc..  And pour over your pasta
    of choice.  Toss with fresh grated Parmesan.  Serve.

    Thanks for that recipe!  That looks really good.  It sounds very
    similar to the one I'm looking for!
    
    Renee

    Well, although this seems to be the note for "recipes containing pasta"
    rather than "recipes for making pasta," the following is a recipe for
    making red pepper pasta, extracted from my most recently acquired
    cookbook (see 1069.40).
    
    Red Pepper Pasta (serves 8)
    
    2 large red bell peppers, halved and seeded
    1 c. water
    3 1/4 c. all-purpose flour
    2 eggs
    1 T. olive oil
    1 tsp. salt
    
    Cut the peppers into 1-inch pieces. Place in a 2 1/2-quart saucepan
    with 1 cup lightly salted water and bring to a boil over medium high
    heat. Lower the heat and simmer until all the water has evaporated,
    about 45 minutes. Cool for 15 minutes, then puree in a food processor
    fitted with a metal blade. Refrigerate, uncovered, for 15 minutes.
    
    Prepare the pasta dough by placing 3 cups flour on a clean, dry cutting
    board or similar work surface. Make a well in the center, add the eggs,
    cooled pepper puree, olive oil, and salt. Using a fork, combine the
    eggs, pepper puree, olive oil, and salt. When thoroughly mixed, begin
    to work the flour into the center, a small amount at a time. When
    enough flour has been added so that you can handle the dough, begin
    kneading by hand. Knead the dough by hand until all the flour has been
    incorporated, about 10 minutes. Cover the dough with film wrap and
    allow to relax at room temperature for 1 hour.
    
    Cut the pasta dough into 8 equal portions. Roll and knead each portion
    of dough through a pasta machine, using the extra 1/4 cup flour as
    necessary to prevent the dough from becoming tacky. Cut the sheets of
    dough into the desired shape. To prevent sticking, toss the cut pasta
    with cornmeal, then place the cut pasta portions on a baking sheet
    lined with parchment paper. Cover the sheet tightly with film wrap and
    refrigerate until needed.
    
    [Note: I use my food processor to mix the dough; seems to work
    acceptably. I haven't tried the corn meal trick, relying on a little
    extra flour instead. If you do use corn meal, remember to brush it off
    before cooking the pasta.]
    
    Cook the pasta in 3 quarts boiling salted water until tender but firm
    to the bite, about 20 seconds. Drain the cooked pasta in a colander.

YUUUUMMMM!!

Got any more?

Sheridan
:^)

    What kind of a sauce/topping would you put on tomatoe pasta?

  3382   SSVAX::MARGOLIS     18-DEC-1991     1  "Pink"alfredo -sundried tomatoes
  3286  POWDML::DONNINI      28-OCT-1991     1  WANTED ALFREDO SAUCE
  3245    TOWN::DICKSON       1-OCT-1991     4  Alfredo: Lite Versions?
  1874   SWAPO::WAGNER       13-JUL-1989     5  Alfredo w/ No Cream
   677  GUNSTK::MEDVECKY     10-AUG-1987    15  ..Fettucine Alfredo..

Recently, at a party, someone made a dish called Pasta Alla Amatriciana.
I have the basic ingredients and directions (no amounts for ingredients 
and no solid directions) but so far I haven't been able to reproduce it 
with acceptable results.   Does anyone out there have a recipe?

Thanks in advance.

						Lisa-Marie

    I just bought some lemon and something-else pasta, maybe lemon basil?
    Anyway, I was wondering if you people had any suggestions for a sause 
    this, what do you think?
    I was thinking a veal saute, lemon, mushroom and fresh basil....
    But I didn't neccessarily want any meat in the sause. Clams sound good
    though.
    Any other ideas?
    

The lemon pasta reminded me of some flavors I recently saw, blueberry,
licorice, raspberry -- what types of sauce would compliment these flavors?
I assume that these are considered some type of dessert pasta??

dana

    I had a chicken dish served on lemon pasta once.  The sauce was a
    white-wine and white mushroom reduction, presumably from de-glazing the
    chicken-cooking pan. It was delicious, nice and light.  
    Sarah

    
    This recipe applies to both the "what to do with kale?" topic as well
    as this one.  I'll only enter it here, and hope the person who wanted
    to know about kale uses next/unseen.
    
    While a pound or so of penne is cooking, fry six slices of bacon until
    it is very crisp. Drain and crumble coarsely. Add some olive oil  and
    several cloves of mashed garlic to the bacon pan.  Over medium heat,
    saute one bunch of chopped kale.  (Use the leafy part only, not the
    stems.)  Grate a lot of parmesan and chop a handful of parsley.
    
    Toss the bacon, kale, parmesan and parsley with the drained pasta.
    Add some olive oil if it seems a bit dry.    
    
    

 for hot summer dinners:

cook up a pound of penne and drain well.  In a saute pan, add to 4
tablespoons olive oil (GOOOOOD olive oil) 3 ripe tomatoes which have
been blanched in boiling water for 30 seconds and peeled, chopped and seeded,
a teaspoon or two of baked garlic, and FRESH rosemary and BASIL to taste.
Saute over medium heat, stirring frequently, just until the tomatoes are
warmed and have released some juice.  Immediately toss with the penne.
Serve with fresh grated parmesan, romano, or other Italian cheese of choice,
fresh Italian bread...and for dessert, perhaps some spumoni?

YUM!!!!

It was me! Thanks! I'll try it, soon as my kale gets big enough to eat.

Sheridan
:^)

    I got experimental last night and made some borage fettucine. (Borage
    is an herb that tastes vaguely of cucumber, and produces lots of
    sky-blue, star-shaped flowers with a similar taste.) I used just the
    flowers, hoping to get a blue-ish pasta, but didn't have enough; it
    came out as plain-old-pasta with little blue bits in it, and a very
    subtle difference in flavor. If I try it again, I'll use heaps more
    flowers, and save a few for garnish.
    
    -b

>    I got experimental last night and made some borage fettucine. (Borage
>    is an herb that tastes vaguely of cucumber, and produces lots of
>    sky-blue, star-shaped flowers with a similar taste.) I used just the
>    flowers, hoping to get a blue-ish pasta, but didn't have enough; it
>    came out as plain-old-pasta with little blue bits in it, and a very
>    subtle difference in flavor. If I try it again, I'll use heaps more
>    flowers, and save a few for garnish.
    
wow!  great flavor for a pasta salad base - mild basalmic vinegarette,
blanched carrot matchsticks, baby pear tomatoes (red and yellow), and
some sweet red pepper matchsticks and artichoke bottoms, sliced into
matchsticks...some sweet vidalias...mmmmm....some fresh sourdough bread 
maybe some sliced, grilled chicken breast over the top of the salad...
yup.  nice dinner.

    Sky blue pasta... somehow that really appeals to my sense of the 
    wierd.
    
    *grin*
    
    --Louise

    
    Here's a very simple recipe for using up some of those surplus garden
    tomato(e)s.  The basic recipe is from Italian Cooking Techniques
    (thanks Di).  I've modified it a bit, and will note the modifications.
    
    
    2 Lbs fresh tomatoes
    1 box of pasta of choice (original recipe calls for linguine I think)
    1 cup olive oil
    salt, red pepper flakes.
    
    Preheat oven to 350 deg.
    
    Remove stems from tomatos, then slice them horizontally into thirds.
    This should result in slices approx 1/2" thick.
    
    In a small baking pan (9x9 or similar), place a layer of sliced 
    tomatos, then sprinkle with a pinch of salt, and a pinch of red
    pepper flakes.  [I sprinkle them with a bit of garlic powder, and
    some Paul Prudhomme Pizza seasoning or a generous amount of red 
    pepper flakes].
    
    Place another layer of tomato slices on top of the first [I sprinkle
    the top layer with a bit or parmesan cheese and some dried or fresh
    basil], then pour 1 cup of olive oil over them [I only use 1/2 cup of
    olive oil, and it works fine].  Bake in the oven for 20 minutes [or 
    until the pasta is ready, but minimum of 20 minutes].
    
    While the tomatos are baking, cook the pasta.  The recipe then states
    to add the drained pasta to the baking pan and toss to mix, however 
    I find it easier to add the tomatos to the pasta and mix.  Top with 
    parmesan cheese when served.
    
    The result is a rather light, fresh tasting dish.  You can modify the
    basic recipe in many ways.  I'm going to try chopping some green
    peppers and adding them in with the tomatos before baking. You could 
    also add onions, or fresh garlic.  The dish begs for experimentation.
    
    Regards, Larry
     
    

    I saw this on the Frugal Gourmet. It's very easy and different.
    Cook spaghetti (I like whole wheat for this recipe) as usual.
    Meanwhile, saute some garlic in olive oil. Stir dried bread crumbs
    into the garlic and oil, enough so the mixture is "loose", toss
    with spagetti. Eat.

    I'm looking for a recipe for a pasta dish that has begun to appear
    at numerous restaraunts in the Boston area (notably Bertucci's). 
    It is Pasta in Vodka Cream Sauce. It consists of tomatoes, rigatoni,
    proscuitto. The sauce is a *light* cream sauce with a lemony taste.
    I've been trying to duplicate the sauce with no luck.  Does anyone
    have a recipe for this?
    
    Thanks,
    
    Janice

    re .-1  I think this is close
    
 
                               Penne with Vodka
                            and Tomato Cream Sauce
 
                          �Bon Apptit, February 1992
 
4 servings
 
 
	1 tbl butter
	1 tbl olive oil
	1 small onion, chopped
	1 28-ounce can Italian plum tomatoes,
	     drained, seeded, chopped
	1 cup whipping cream
	1/4 cup vodka
	1/4 tsp dried crushed red pepper
 
	1 lb penne pasta
 
	Freshly grated Parmesan cheese
	Minced fresh chives
 
Melt butter with oil in heavy large saucepan over medium heat.  Add 
onion and saut until translucent, about 8 minutes.  Add tomatoes 
(drained) and cook until almost no liquid remains in pan, stirring 
frequently, about 25 minutes.  Add cream, vodka, and red pepper 
and boil until thickened to sauce consistency, about 2 minutes.  
Season to taste with salt and pepper (Sauce can be prepared 1 day 
ahead.  Cover and refrigerate.)
 
Cook pasta in large pot of boiling salted water until just tender but 
still firm to bite, stirring occasionally to prevent sticking.  Drain well.  
Transfer to large bowl. Bring sauce to simmer.  Pour over pasta and 
toss well.  Sprinkle with Parmesan and chives and serve.
    

    Can anyone help me out with how to make baked pasta or "mock" lasagna -
    basically, it's like (what I've had) taking pasta, ground beef, sauce
    (what some call American Chop Suey) and adding ricotta to it, but is
    that **all** there is to it ???  How much ricotta ??  Do I do it the
    same as when I use ricotta for lasagna (I usually add egg, romano cheese
    and spices) ??

    Pointers welcome if it's in here already somewhere - I looked at all
    the notes under PASTA in the directory in 5.* but didn't find this.

    Thanks in advance,
    Debbi 

    When we maked baked ziti or shells, it is not American Chop Suey with
    ricotta added.  Amercian Chip Suey is not made with Italian-spiced
    tomato sauce. The sauce is thinner and heavy in onions and peppers.  In
    my family, we do make the ricotta filling for lasagna, and add it to
    the pasta, sauce, and crushed meatball (not just hamburger).  Also,
    mozzarella is added to the ricotta.
    
    When I was younger, I just added ricotta and then didn't bake it - not 
    only was it "loose," it just didn't look very appetizing!.  Didn't
    taste as good, either!
    
    
    Susan
    

     Well, I guess it depends on your definition of "American Chop Suey" !!
     In our house, it *is* with italian-spiced spaghetti sauce sometimes
     with/sometimes without the peppers, onions, etc......If I'm not
     baking it, I use a thicker sauce, if it's going into the over, I
     "water down" the sauce a little but not much !!  The only difference
     this time is that I wanted to try it with the ricotta cheese in
     it and see if my son will still eat it !!

     I'll give it a shot this week and see what he thinks - worse case,
     I'll take it to work for lunches for a while !!!

     Debbi

    I make a variation of this with vegetables, eliminate the veggies if
    they aren't to your taste:
    
    1 box pasta, cooked to the minimum specified on the box (11-14 minutes,
    make it 11) 
    1 recipe tomato sauce (your favorite)
    1 small container ricotta cheese
    1/4 cup freshly grated romano cheese (or parmesan, whichever you
    prefer)
    3 Tbs. italian seasoned packaged bread crumbs (help absorb excess
    liquid and add some flavor)
    1 egg
    mozarella cheese
    1 cup shredded carrots, softened in microwave
    1/2 bag cut leaf spinach (frozen) thawed and squeezed VERY DRY
    1/2 pounds sauteed mushrooms
    
    Now, mix the cheese, ricotta, bread crumbs, and egg.
    Put smal amount of sauce in bottom of tall baking dish, add layer of
    pasta, drop spoonfuls of the cheese mixture over the pasta, add another
    bit of tomato sauce, a layer of carrots, a layer of spinach, a layer of
    mushrooms, and a sprinkling of shredded mozarella.  Repeat until you
    are out of ingredients or baking dish!  End with a layer of past and
    top with sauce to keep it from getting dried out.
    Top with a piece of aluminum foil that has been greased (I give it a
    quick spray with PAM) to keep it from sticking to the pasta.
    Bake @350 for about 45 mins.  During the last 10 mins, take off the
    foil and top with mozarella.
    If your ingredients are very cold, it might take a bit longer to bake.
    Or, if you make it ahead and keep it in the frig, it will probably
    taake about 1 hour to bake. You can hurry it up a bit by microwaving
    for about 15 minutes, then finishing off in the conventional oven for
    1o minutes, or do it all in the micromave.
    Hope this gives you a starting point!
    Sarah

   thanks, sounds great !!  I made a quickie version the other night -
   had already browned the hamburg, so reheated that with sauce while
   the pasta was cooking, mixed up a small container of ricotta with 1
   egg, italian seasonings and mozarella, mixed the whole sheebang 
   together (holding some sauce for the bottom/top of the casserole) and
   baked it for @ 1/2 hr - MY SON LOVED IT AND ASKED FOR SECONDS !!!!
   Will try adding the veggies next time around as we could both stand
   to eat more of those !

   thanks again,
   Debbi

    Hi
    
    I did a dir/title and found nothing (which greatly suprises me),
    mods please do your stuff if I'm getting senile..but....
    
    Does anyone have any recipes for cannelloni?

    I have no idea how to correctly spell KAN-NEH-LOH-KNEE,
    but look in 1980.9 and .24 under Italian food.  :-)
    
    ed

	Sharon spelled it correctly.

    ahh, it took forever to find it.  :-)
    
    (half an hour == forever)
    
    ed

    
    Well I found one and it tastes just fine to me so I thought I'd share
    it with you...
    
    
                                STUFFED CANNELLONI
                                ------------------
    
    
    
            Olive Oil                       2lbs tomato sauce
            1 Onion                         flakes of butter
            1 Clove Garlic
            1 sprig Parsley		    12 Cannelloni Barilla
            9 oz Minced meat                 (tubes of uncooked pasta about
            1 pinch Oregano                   4-5 inches long x 3/4 inch dia)
                    Basil
                    Salt
                    Nutmeg
            Pepper
            1 tablespoon flour
            1 pint stock
            2oz grated parmesan cheese
            2oz Natural breadcrumbs
            1 egg (beaten)
    
    Very finely Chop the onions and garlic.  Brown in a deep frying pan. 
    Add the mince and brown thoroughly.
    
    Stir in the flour and dilute with the stock.  Flavour well with the
    seasonings and allow to boil for about 15 minutes.
    
    Let it cool then add the breadcrumbs, parmesan and egg.  Stir in well.
    
    Fill the barilla and cover well with the tomato sauce.  Place in a 
    pre-heated oven to 195�C and cook for 40 minutes.  Sprinkle well with 
    more parmesan and dot with flakes of butter on top and grill until crisp.