A special file for pasta lovers

A special file for pasta lovers 

 Ingredients 🛒

Recipe Ingredients:
- 8 ounces of penne or rigatoni pasta
- 1 pound of beef or ribeye steak, sliced thin
- 1 tablespoon olive oil
- 1 green bell pepper, sliced thin
- 1 onion, sliced thin
- 2 cloves of minced garlic
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded provolone cheese
- 1 cup cream cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh parsley for garnish (optional)
Preparation Method:
- In a large pot, cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium to high heat. Add the thinly sliced beef and cook until browned. Remove from the skillet and set aside.
- In the same skillet, add the bell pepper, onion, and garlic. Sauté until the vegetables are tender, about 5 to 6 minutes.
- Add the beef broth, Worcestershire sauce, garlic powder, and onion powder to the skillet. Stir the mixture and then let it simmer. Add the cream cheese and stir until it melts and becomes smooth.
- Return the cooked beef to the skillet and then add the drained pasta. Mix everything together and cook for 2 to 3 minutes until the pasta is coated with the sauce.
- Add the shredded provolone cheese and stir until it melts and everything is well combined.
💚💚Creamy Pasta with Shrimp and Sausage💚💚

 

Pasta with chicken and broccoli 💚💚

 

Ingredients:

- Pasta: 1 package

- Broccoli: 2 cups (cut into small florets)

- Cream: 2 cups (liquid)

- Mozzarella cheese: 1 cup (shredded)

- Cheddar cheese: ½ cup (shredded)

- Chicken breast: 4 breasts (cut into cubes)

- Garlic: 2 cloves (crushed)

- Olive oil: 2 tablespoons

- Butter: 1 tablespoon

- Salt: 1 teaspoon

- Black pepper: ½ teaspoon

Preparation Method:

Boil the pasta according to the instructions on the package, rinse it with cold water, drain it, and set it aside.

Heat the oil and butter in a skillet over medium heat, add the chicken and garlic, season with salt and pepper, and sauté the chicken for 5 minutes until browned.

Remove the chicken from the skillet and add the broccoli, stirring for 5 minutes.

Place the pasta in a baking dish greased with a little oil.

Spread the chicken and broccoli over the pasta.

Pour the cream over the dish, season with salt and pepper, then sprinkle the cheddar and mozzarella cheese on top.

Bake the dish in the oven at 190°C (375°F) for 15 minutes until the cheese melts.

Brown the top of the dish and serve hot.

🍝🧄 Alfredo Rigatoni with Garlic Sausage 🌭✨ 

Get ready for creamy, garlicky goodness with Garlic Alfredo Rigatoni Sausage! 😋 This dish combines rich garlic and sausage flavors with a luscious Alfredo sauce, all tossed with hearty rigatoni pasta. It’s the perfect comfort meal for any weeknight! Let's get cooking! 🍽️🔥

Ingredients:

For the pasta:

12 oz (340g) rigatoni pasta 🍝

Salt, for the boiling water 🧂

For the sausage:

1 lb (450g) Italian sausage (mild or spicy, sliced) 🌭

2 tablespoons olive oil 🫒

4 cloves garlic, minced 🧄

1/2 teaspoon red pepper flakes (optional, for extra heat) 🌶️

For the Alfredo sauce:

1 cup heavy cream (240 ml) 🥛

1/2 cup grated Parmesan cheese (50 g) 🧀

1/4 cup cream cheese, softened (60 g) 🧀

Salt and pepper, to taste 🧂⚫

1 teaspoon Italian seasoning 🌿

Fresh parsley, chopped (for garnish) 🌱

Instructions:

Cook the pasta:

In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water. 🍝💧

Cook the sausage:

In a large skillet over medium heat, add the olive oil. Once hot, add the sliced sausage and cook until browned and cooked through, about 5-7 minutes. 🌭🔥

Add the minced garlic and red pepper flakes (if using) to the skillet, sautéing for an additional 1-2 minutes until fragrant. 🧄✨

Prepare the Alfredo sauce:

In a separate saucepan, combine the heavy cream, Parmesan cheese, and cream cheese over low-medium heat. Stir continuously until the cheese melts and the sauce is smooth. 🧀🥛

Season with salt, pepper, and Italian seasoning to taste. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.

Combining Pasta and Sauce:

Add the cooked rigatoni to the pan with the sausages and garlic. Pour the Alfredo sauce over the top and toss to combine, ensuring all the pasta is coated with the sauce. 🍝🌿

Serving:

Plate the garlic sausage Alfredo rigatoni between dishes. Garnish with chopped parsley and extra Parmesan cheese if desired. Enjoy this delicious creamy dish! 🍽️✨

Tips:

For extra flavor, you can toss in some sautéed vegetables like spinach, peppers, or mushrooms! 🍄🌶️

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

Indulge in this creamy delight that is sure to please everyone at your table! Enjoy! 😍 🍝🧄✨ 

💚💚Pasta with Ground Meat Sauce💚💚

 

Ingredients:

Pasta

Ground meat

Carrots and colorful bell peppers

Oil or butter

Salt and black pepper

A spoonful of sauce

Method:

We will boil the pasta. Then, we melt the oil or butter and add the vegetables first to sauté them. After that, we add the meat, a spoonful of sauce, salt, and black pepper, and we add some water to let it cook. Then we put it over the pasta, and that's it...

💚💚Mexican Street Corn Pasta Salad 💚💚

12 oz pasta (rotini, penne, or your choice)  

2 cups grilled corn kernels (from about 4 ears of corn)  

1/2 cup mayonnaise  

1/2 cup sour cream  

1/2 cup cotija cheese, crumbled (or use feta as a substitute)  

1 jalapeño pepper, seeded and finely chopped  

1/4 cup fresh cilantro, chopped  

2 tablespoons lemon juice (about 1 lemon)  

1 teaspoon chili powder  

1/2 teaspoon smoked paprika  

Salt and pepper to taste  

1/4 cup red onion, finely chopped  

1/2 cup cherry tomatoes, halved (optional)  

Lemon wedges for serving  

Directions ⬇️  

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to cool, then set aside.  

Grill the corn: While the pasta is cooking, preheat the grill to medium-high heat. Grill the corn, turning occasionally, until charred on all sides (about 10-12 minutes). Once cool, cut the kernels off the cob. Alternatively, you can heat canned or frozen corn in a hot skillet.  

Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, chili powder, smoked paprika, salt, and pepper. Mix until the dressing is smooth and well combined.  

Assemble the salad: Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) to the dressing. Toss everything gently together until the pasta and vegetables are evenly coated with the creamy dressing.  

Chill and serve: Taste and adjust the seasoning, adding more salt, pepper, and lemon juice if needed. Cover the salad and chill it for at least 30 minutes to allow the flavors to meld.  

Garnish and enjoy: Serve cold, garnished with additional cotija cheese, fresh cilantro, and lemon on the side for an extra burst of refreshing flavor.  

Enjoy this vibrant, creamy, slightly spicy pasta salad that brings the essence of Mexican street corn to your table!  

💚💚Pasta with  liver💚💚

 

1 kg of liver marinated with 5 cloves of minced garlic - 1 tablespoon of cumin - 1 tablespoon of dried coriander - 1/4 cup of vinegar - 1 teaspoon of salt - 1 teaspoon of black pepper. I marinated the liver for two hours, and in a very hot pan, I added oil and then the liver with a sprinkle of salt, a sprinkle of black pepper, and a sprinkle of cumin. Before it was fully cooked, I added some hot pepper and a squeeze of lemon, and I let them cook until the liver was nearly done.

For the sauce: In the same pan, I added oil and two minced garlic cloves to sauté, then added a tablespoon of tomato paste and some tomato juice until it thickened. I seasoned it with salt, black pepper, garlic powder, a sprinkle of cumin, coriander, a tablespoon of vinegar, and a sprinkle of sugar until it was cooked. Then I added the boiled pasta and the liver. 

💚💚Béchamel Pasta💚💚

Ingredients:

- Half a kilo of pasta

- 2 large cups of milk

- 5 tablespoons of flour

- 5 tablespoons of butter, ghee, or corn oil

- Half a kilo of minced meat or 300 grams

- 2 large onions, chopped

- Mozzarella cheese or any preferred type

- A can of cream

- 2 pieces of triangle cheese or Kiri

- 2 tablespoons of tomato paste

- 1 egg (optional)

- A chicken broth cube

- Salt - black pepper

- 1 large cup of water

Method:

▪ Boil the pasta until it's half cooked, then drain well and set aside.

▪ In a pot over heat, combine the water, milk, flour, salt, butter, pepper, and the chicken broth cube, then stir well until the flour and butter dissolve, stirring continuously to prevent the flour from clumping.

▪ Add the cheese pieces and the can of cream while stirring, until the mixture boils.

▪ In another pot, heat corn oil or butter, add the onions until they turn golden, then add the minced meat, stirring until fully cooked.

▪ Place the pasta over the béchamel sauce and mix well. In a baking dish, layer half of the pasta, then add the meat, followed by the tomato paste, and then layer the remaining pasta.

▪ Take the remaining béchamel sauce and add an egg (if desired), along with the mozzarella cheese or preferred type, and mix well.

▪ Pour the béchamel over the top, and preheat the oven to 200°C.

▪ Place in a preheated oven for 20 minutes, then turn on the grill for 10 to 20 minutes until the cheese melts and turns golden.

💚💚Pasta with Beef Strips💚💚

Recipe Ingredients:

- 8 oz penne or rigatoni

- 1 lb beef or rib eye steak, thinly sliced

- 1 tbsp olive oil

- 1 green pepper, thinly sliced

- 1 onion, thinly sliced

- 2 cloves garlic, minced

- 1 cup beef broth

- 1 tbsp Worcestershire sauce

- 1 cup shredded provolone cheese

- 1 cup cream cheese

- Salt and pepper to taste

- 1 tsp garlic powder

- 1 tsp onion powder

- Fresh parsley for garnish (optional)

Directions:

- In a large pot, cook pasta according to package directions. Drain and reserve.

- In a large skillet, heat olive oil over medium-high heat. Add thinly sliced ​​beef and cook until browned. Remove from skillet and set aside.

- In the same skillet, add the peppers, onion, and garlic. Sauté until the vegetables are tender, about 5 to 6 minutes.

- Add the beef broth, Worcestershire sauce, garlic powder, and onion powder to the skillet. Stir to combine and bring to a simmer. Add the cream cheese and stir until melted and smooth.

- Return the cooked steak to the skillet and add the drained pasta. Mix everything together and cook for 2 to 3 minutes until the pasta is coated with the sauce.

- Add the grated provolone and stir until melted and everything is well combined.

💚💚Creamy Pasta with Shrimp and Sausage💚💚

Recipe Ingredients:

For the Pasta:

- 340 grams of fettuccine or pasta of your choice

- 450 grams of large shrimp, peeled and deveined

- 225 grams of spicy chicken sausage, sliced

- 2 tablespoons of olive oil

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 small red onion, diced

- 4 cloves of minced garlic

- 1 cup of heavy cream

- 1 cup of chicken broth

- 1 teaspoon of Cajun seasoning

- 1 teaspoon of paprika

- 1 teaspoon of crushed red pepper flakes (optional)

- Salt and pepper to taste

- 1 cup of grated Parmesan cheese

- 2 tablespoons of fresh chopped parsley

Preparation Method:

- Cook the pasta according to the package instructions.

- Drain and set aside.

- Season the shrimp with Cajun seasoning, paprika, salt, and pepper.

- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

- Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.

- Remove and set aside.

- In the same skillet, add another tablespoon of olive oil and cook the sliced chicken sausage until browned, about 3-4 minutes.

- Remove from the skillet and set aside.

- Sauté the vegetables in the same skillet.

- Add the bell peppers, onion, and garlic and cook for 4-5 minutes until softened.

- Pour in the chicken broth and heavy cream, and stir to combine.

- Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken.

- Add the Parmesan cheese and stir until melted and creamy.

- If the sauce is too thick, add a little more broth.

- Return the shrimp and sausage to the skillet, stirring to coat in the creamy sauce.

- Allow them to heat through for a minute or two.

- Pour the cooked pasta into the skillet and mix everything together.

- Adjust seasoning with salt and pepper or more Cajun seasoning if desired.

💚💚Spaghetti Carbonara💚💚

Recipe Ingredients:

- 400 grams of spaghetti

- 150 grams of bacon, cut into small cubes

- 2 large eggs

- 100 grams of grated Parmesan cheese (or Pecorino, if you prefer)

- 2 cloves of garlic, finely chopped (optional)

- Salt and black pepper to taste

- Olive oil (optional)

- Fresh chopped parsley (optional for garnish)

Preparation Method:

- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.

- Reserve one cup of the spaghetti cooking water, then drain the pasta.

- While the spaghetti is cooking, heat a large skillet over medium heat.

- If using garlic, add a little olive oil to the skillet and sauté the chopped garlic until golden and fragrant. Then remove it from the skillet.

- Add the bacon to the skillet and cook until crispy and golden. Remove excess fat if necessary, leaving a little to flavor the sauce.

- In a large bowl, whisk the eggs and mix them with the grated Parmesan cheese. Season with a little salt and a good amount of freshly ground black pepper.

- Add the drained spaghetti to the skillet with the bacon.

- Mix the ingredients well until the spaghetti absorbs the fat and flavor of the bacon.

- Remove the skillet from the heat to prevent the eggs from cooking too quickly.

- Add the egg and cheese mixture to the spaghetti, stirring continuously until the sauce thickens with the residual heat from the spaghetti.

- If the sauce is too thick, add a little of the reserved cooking water to loosen it until you achieve the desired consistency.

- Serve immediately, garnished with a little grated Parmesan cheese and fresh chopped parsley if desired.

💚💚Cannelloni Pasta with Ground Meat💚💚

Ingredients  

1 pack of cannelloni pasta  

Sauce  

Butter  

Ground meat  

Chopped onion  

Chopped garlic  

Salt and black pepper  

Method  

Sauté the onion in butter, then add the garlic. After that, add the meat along with salt and pepper and let it cook.  

Then, stuff the pasta with the meat, grease a baking dish with oil or butter, add a layer of sauce, and arrange the pasta on top. Add another layer of sauce on top and bake it in the oven. The most important thing is that the sauce should be light so that it cooks the pasta. You can also sprinkle mozzarella on top, and that's it...  

💚💚Pasta with chicken kofta💚💚

Ingredients:

● Pasta

● Minced chicken fillet

● Tomato sauce

● Bell pepper

● Onion

● Parsley

● Breadcrumbs

● Spices

● Ground cardamom

● Tomato juice

● Baking powder

● Salt

● Black pepper

● Oil

Method for preparing pasta with chicken kofta:

Mix the minced chicken with the onion, spices, cardamom, salt, pepper, baking powder, and breadcrumbs.

You can sauté the kofta balls in oil over heat.

Place the kofta with the bell pepper and pasta in a Pyrex dish.

Add cheese, parsley, and sauce to taste.

Put the Pyrex dish in the oven until fully cooked.

Serve the pasta with kofta. 

Done.