pasta

Course: 
  • 2 small eggplant, each about 3/4 pound, cut into bite-size pieces
  • 4 tablespoons olive oil
  • 1 pound sweet Italian pork sausages
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup hearty red wine
  • 1 can (28 oz.) whole plum tomatoes, crushed by hand
  • 3 teaspoons dried Italian seasoning
  • 1 teaspoon red pepper flakes, plus more, to taste
  • 1/2 cup Kalamata olives, pitted and coarsely chopped
  • kosher salt
  • 1 pound ziti or other tubular pasta
  • 2 cups ricotta cheese
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmigiano-Reggiano cheese

Baked Ziti with Sausage and Ricotta

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Course: 
  • 2 (15oz) cans garbanzo beans, undrained
  • 2 tablepoons olive oil
  • 1 lb hot Italian sausage, casings removed
  • 4 teaspoons fresh rosemary, chopped
  • 2 large garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup tomato paste
  • 5 cups low-salt chicken broth
  • 8 ounces (about 2 1/3 cups) orecchiette pasta (little ear shaped or other small pasta)
  • 1½ cups Romano cheese freshly grated

Note: For a milder soup use sweet Italian sausage, rather than hot.

Spicy Pasta, Bean And Sausage Soup

Pasta, Bean And Sausage Soup 

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  • 1/2 pound fettuccine, dry
  • 1 pound sea scallops, about 8
  • 8 large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 3 tablespoons minced garlic
  • 1 cup dry white wine (to deglaze)
  • 1/2 cup chicken broth (low-sodium preferred)
  • 2 cups grape tomatoes
  • 1/4 cup chopped flat-leaf parsley (Italian)
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice, fresh squeezed
  • red pepper flakes
  • feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

Shrimp And Scallop Fettuccine With Feta

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Course: 
  • 1 lb linguine or spaghetti
  • 1 lb large shrimp (26 to 30 count), peeled and deveined
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup brandy or cognac
  • 12 garlic cloves, minced
  • 1 (28 ounce) can, diced tomatoes, drained
  • 1 cup dry white wine
  • 1/4 cup fresh Italian (flat leaf) parsley, minced
  • salt
  • 1 teaspoon red pepper flakes (more to taste)
  • 1/2 teaspoon sugar

Shrimp Fra Deavolo With Linguine

Shrimp Fra Deavolo With Linguine 

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Course: 
  • 1 large garlic clove, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 lb bite-sized pasta, e.g. penne
  • 1 pound scallops
  • 1 pound (30 - 35 count) uncooked shrimp, peeled, deveined, halved lengthwise and cut into bite-sized pieces
  • 1 cup grape tomatoes, halved and lightly salted
  • 1/2 cup diced jarred roasted yellow peppers (roasted red may be substituted)
  • 4 ounces Feta cheese, crumbled
  • 1/4 cup fresh oregano, chopped
  • salt and freshly ground black pepper

Lemony Seafood Pasta Salad

 

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Course: 
  • 1 cup heavy cream
  • 1/2 pound Tasso, cut into bite-sized pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons fresh basil or 1/2 teaspoon dried basil
  • 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
  • 1 pound Vermilion Bay Sweet Shrimp, peeled and deveined
  • Olive oil, as needed
  • 6 cups of cooked penne pasta
  • 1/2 cup green onion, chopped
  • 1/2 cup parsley, chopped

Vermilion Bay Sweet Shrimp and Tasso Pasta

Shrimp and Tasso Pasta

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Pasta

  • 1 pound of penne pasta or pasta of your choice
  • 1 cup yellow onion, chopped
  • 1/2 cup green onions, chopped
  • 6 tablespoons unsalted butter
  • 5 cloves of garlic, minced
  • 1/4 cup of dry white wine
  • 2½ tablespoons of a Cajun seasoning
  • 2 cups of heavy cream
  • 1/2 cup of grated pepper jack cheese
  • 1 cup of grated Parmesan cheese
  • Juice of 1/2 of a lemon
  • 20 fresh Louisiana oysters

Oyster Coating

  • Combine 1 cup of cornflower fish fry (any), ¾ cup of corn meal, and 1/2 teaspoon of Creole Seasoning

O’Henry’s Oysters Acadiana

O’Henry’s Oyster’s Acadianna 

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Course: 
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1/2 pound mushrooms, sliced
  • 1/4 cup dry sherry
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 2 cups grated Parmesan cheese, in all
  • 4 cups chopped cooked turkey
  • 1 (16-ounce) package spaghetti, cooked to al dente, drained
  • 1/2 cup seasoned bread crumbs

Turkey Tetrazzini

 Turkey Tetrazzini

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Course: 
  • 8 ounces linguine
  • 2 skinless, boneless chicken breast halves,cut in bite-sized pieces
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 red bell pepper, sliced 2-inch pieces
  • 1 green bell pepper, sliced 2-inch pieces
  • 6 fresh mushrooms, sliced
  • 2 green onions, chopped
  • 1 cup heavy cream
  • ½ teaspoon dried basil, crushed
  • ½ teaspoon lemon pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ cup Parmesan cheese, freshly grated
  • 8 ounces linguine, cooked according to package directions and drained

Cajun Chicken Pasta

 Cajun Spiced Chicken Pasta

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Course: 
  • 11 tablespoon unsalted butter, melted
  • ​12 oz. pasta, such as rigatoni
  • ​2 slices crustless white bread
  • ​2  teaspoon minced fresh thyme
  • ​1 small onion, minced
  • ​1/2 cup flour
  • 3 cups milk
  • 2 cups heavy cream
  • 12 oz. grated sharp cheddar cheese
  • 8 oz. cooked ham (any variety will do) roughly chopped
  • 3 oz. blue cheese, crumbled
  • 1/2 cup minced flat-leaf parsley
  • ​1/4 teaspoon hot sauce
  • ​4 scallions, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg 
  • 8 oz. cooked ham

Mac & Cheese with Ham

 

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