• ​4 medium onions, chopped fine
• ​2 tablespoons olive oil
• 2 small cans tomato sauce
• ​2 small cans tomato paste
• ​4 tablespoons minced garlic
• ​​3 tablespoons minced fresh basil or 3 teaspoons dried
• Creole seasoning to taste
• ​sugar to taste (optional)
• ​Meatballs (click for recipe)
• ​cooked spaghetti
• ​garlic bread

Creole Italian Meatballs and Spaghetti

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• 2 tablespoons olive oil or butter
• ​3-4 large cloves garlic, crushed 
• 2 tablespoons finely chopped green onions, white and green parts
• salt and pepper to taste
• 2 tablespoons freshly squeezed lemon juice
• ​1/2 cup dry white wine
• ​1 stick butter at room temperature
• ​2 teaspoons flat leaf parsley, finely minced
• ​36 jumbo shrimp, peeled, tails intact, deveined
• 1/2 cup chopped flat-leaf parsley
• ​1 lb pasta, such as fettucine, cooked according to package directions
• freshly grated Parmesan cheese
• crushed red pepper flakes

Shrimp Scampi

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• 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning (or your favorite)
• 1/4 cup extra virgin olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red onion
• 1/3 cup thinly sliced green onion, white and green parts
• 2 tablespoons Roasted Garlic Puree
• 1/3 cup diced celery
• 1/2 cup seeded, diced green bell pepper
• 1/2 cup seeded, diced red bell pepper
• 1/2 cup seeded, yellow bell pepper
• 1/3 cup seeded, diced poblano chile
• 1/4 cup seeded, diced cubanella pepper
• 1/4 cup seeded, diced banana pepper
• 1 tablespoon seeded, minced Fresno chile
• 1 1/2 teaspoons seeded, minced habanero chile
• 1 teaspoon seeded, minced jalapeno
• 1/2 teaspoon minced serrano chile
• 1/2 teaspoon seeded, minced fingerhot chile
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon dark brown sugar
• 1/3 teaspoon Hungarian paprika
• 1/4 teaspoon Spanish paprika
• 1/4 teaspoon chile powder
• 1/4 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup peeled and diced ripe banana
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 3/4 cup unsweetened coconut milk
• 3/4 cup pineapple juice
• 1/2 mango juice
• 1/2 cup papaya juice
• 1/3 cup freshly squeezed orange juice
• 1 tablespoon Key lime or regular lime juice
• 1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
• 3 tablespoons unsalted butter, chilled and cut into pieces
• 2 pounds dried rigatoni pasta, cooked according to package directions, for serving

Chicken Voodoo Rigatoni

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• 1 cup Parmesan cheese, shredded
• 1 pound tri-colored fusilli, rotini or penne pasta, cooked al dente, drained, cooled
• 1 16-ounce package ham, diced 
• 1/2 pound salami, diced small
• 1/2 pound provolone or mozzarella cheese, diced small
• 1 32-ounce jar Italian olive salad, drained, oil reserved

If you're up for it, click here for a method for making your own olive salad.

Mardi Gras Muffuletta Pasta Salad

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• 1 tablespoon salt
• 1 tablespoon vegetable oil
• 12 tablespoons (1½ sticks) unsalted butter
• 1/2 cup green onions, chopped
• 8 medium shrimp, peeled and deveined (optional) - about 3 ounces
• 1 tablespoon garlic, minced
• 1 tablespoon plus 1½ teaspoons Paul Prudhomme's Seafood Magic®
• 8 oysters, shucked and drained - about 5 ounces
• 3/4 cup seafood stock, warm

Chef Paul Prudhomme's Garlic Shrimp and Oysters Pasta Sauce

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• 1/2 stick butter
• 1 small onion, minced
• 1 small green bell pepper, minced
• 2 celery ribs, minced
• 1 tablespoon garlic, minced
• 1 lb Louisiana crawfish tails with fat
• 1 1/2 cups heavy cream
• 6 ounces jalapeño cream cheese
• Creole or Cajun Seasoning e.g. Tony’s or your favorite
• 1 pound whole wheat corkscrew pasta, cooked to package directions

Creamy Crawfish Pasta

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• olive oil
• 8 oz. pancetta, diced
• 1 sweet onion, halved and thinly sliced
• 4 cloves garlic, chopped
• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand, juice reserved
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes, or to taste
• salt and pepper to taste
• cooked pasta of choice
• Freshly grated parmesan, asiago, pecorino, or reggiano cheese
   

Spaghetti Amatriciana

• 2 pounds dried pasta, such as spaghetti, bow ties or elbow
• 3 cups, mild cheddar cheese, shredded
• 9 slices processed American cheese
• 2 sticks margarine, divided into three portions
• 3 cans evaporated milk
• 12 eggs
• Salt and pepper to taste

Dunbar's Macaroni and Cheese

• 1/4 cup olive oil
• 3 lbs sweet Italian sausages, casings removed
• 5 cups onions, sliced (about 1 1/4 lbs)
• 2 red bell peppers, cut into strips
• 1 1/2 cups dry white wine
• 2 lbs short pasta e.g. fusilli or bowtie
• 1 1/2 cups Parmesan cheese, freshly grated
• 2 cups fresh basil, thinly

• sliced

Note: The photo shows sausage sliced rather than broken up and pasta is bowtie. Either way is OK but flavors are better distributed when sausage is removed from casing.

Pasta With Sausage Bell Peppers and Basil

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• 1 pound dry macarroni pasta, cooked to package specifications
• 2 large shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup mascarpone cheese
• 1 tablespoon cogñac
• 2 cups heavy cream
• 1/2 cup shredded smoked Gouda cheese
• 1/2 cup shedded Monterrey Jack cheese
• salt & pepper to taste
• 1/3 cup grated Parmesan cheese 
• 1 ounce truffle oil

 Truffled Macaroni and Cheese

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