PASTA
Open daily at 9802 Jasper Avenue. Call 780-429-0701 for reservations.
Lasagna with Ricotta and Spinach
Serves 8 to 10 people.
Ricotta Filling:
1 500g tub ricotta filling
8 oz. fresh spinach (cooked)
½ cup parsley, finely chopped
1 cup mozzarella cheese grated
½ cup parmesan cheese
pepper and salt, to taste
2 egg yolks
nutmeg – pinch
Mix all ingredients together and set aside.
Lasagna:
Cook 1 package of lasagna noodles according to directions on the package.
1 litre tomato sauce
3 cups parmesan cheese
4 cups grated mozzarella cheese
On the bottom of 10x14x2 in lasagna pan, pour 6 oz. of tomato sauce and spread it evenly.
Next, lay 3 lasagna noodles side by side.
Add 6 oz. of tomato sauce.
Top with ½ cup parmesan and ¾ cup mozzarella cheese.
Repeat the process two more times.
After the third layer add ricotta filling and spread evenly.
Add another layer of noodles, tomato sauce, parmesan and mozzarella. Repeat with one last layer of noodles, tomato sauce, parmesan and mozzarella. Bake it at 400 degrees for one hour. After one hour, add grated mozzarella cheese and bake another 10 minutes. Let rest for 20 minutes before serving.
Angel Hair Primavera
300 gr. cooked angel hair pasta
1/8 cup broccoli small flowerets
1/8 cup cauliflower small flowerets
1/8 cup mushrooms sliced
1/8 cup sliced carrots
1/4 cup chopped fresh tomato
1/8 cup green peas
1 clove chopped garlic
1/2 cup parmesan cheese grated
3 tablespoons or more olive oil
2 tablespoons butter
pepper & salt to taste
1/4 tsp chili flakes
2 tablespoons Chopped Italian parsley
Cook pasta according to the instruction on the package.
Heat butter and oil on medium to high heat.
Add all vegetables and sautéed for about 2 minutes.
Add more oil if needed.
Add garlic & chili flakes and cook for another minute.
Add tomatoes and season with salt & pepper.
Add pasta.
Mix ½ of parmesan cheese.
Place on a platter.
Top with the parmesan cheese & chopped parsley.
Vinnie the Guinea Linguini Rapine & Seafood
½ bunch of rapine
4 large scallops
4 large shrimp
½ teaspoon garlic
chili peppers to taste
½ cup pasta water
parmesan cheese grated – ¼ cup ( optional )
2 tablespoon chopped Italian parsley
olive oil – 3 tablespoons
butter – 1 tablespoons
pepper & salt to taste
Cook linguini pasta according to the instruction on the package. Drain & save ½ cup of water.
Add oil, butter, garlic & chili peppers to a frying pan and heat on a medium to high heat. Sauté the shrimp and add drained rapine. Cook for about 1 minute. Add scallops and pasta water and cook for another a 2 minutes. Add cooked pasta to the pan, seasoned with salt & pepper to taste. Top with parmesan cheese.
Jennifer’s Linguine ala Boscaiola
2 tbsp olive oil
1 clove of garlic chopped
Salt and pepper to taste
4oz chopped pancetta
1 cup thinly sliced mushroom
¼ finely chopped white onion
3 drops truffle oil (optional)
1 cup heavy cream
1 tbsp of butter (OR more to taste)
1/3 cup chopped flat leaf parsley
Box Linguinie De Cecco pasta
¼ cup Parmesesan cheese
Heat oil in frying pan over medium heat. Add Pancetta and onions, panfry until tender. At this point you will add the mushrooms and cook for 3 minutes. Add the garlic and stir for another 2 minutes.
In the second stage of the cooking process you add cream and parsley. Bring to a gentle boil using low to medium heat and let it simmer for 5 minutes. After simmering add the butter and truffle oil, salt and pepper. Then add your cooked and well drained pasta with a healthy portion of parmesan cheese and serve.
Linguini with Clams, Sausage & Vodka
1 lb cooked linguini pasta
1/4 cup chopped Italian parsley
10 oz. Italian sausage.
1/2 cup parmesan cheese
pepper & salt, to taste
3 cloves chopped garlic
2 medium chopped shallots
3 tbsp olive oil
2 tbsp butter
¾ cup vodka
1 can clams
Cook linguini according to the instruction on the package. Heat butter & oil in a pan on medium to high heat. Add sausage and cooked till golden brown. Add garlic & shallots cook for 1 to 2 minutes until golden brown. Add salt & pepper and vodka. Reduce sauce to half; add clams and the liquid. Cook for 3 minutes. Add parsley & pasta, tossed and topped with parmesan cheese.
Baked Penne With Mascarpone Tomato Sauce & Vegetables
300 gr cooked penne pasta
2 cups tomato sauce
150 gr mascarpone cheese
1 cup broccoli, small flowerets
1 cup cauliflower, small flowerets
1 cup, grated mozzarella cheese
½ cup parmesan cheese grated
½ cup fresh bread crumbs
3 tbsp olive oil
2 tbsp butter
pepper & salt, to taste
Cook penne pasta according to the instruction on the package.
Add oil & butter to a frying pan and heat on a medium to high heat, sauté the broccoli & cauliflower for about 1 minute. Add mascarpone cheese stir for 45 seconds. Add tomato sauce and cook for about a 1 minute. Add cooked pasta to the sauce toss and add half of the parmesan cheese. Mix well and pour into a casserole dish. Top with remaining parmesan cheese, bread crumbs & mozzarella cheese. Bake at 425 F for 15 to 20 minutes or until golden brown, let it cool and dig in!
Penne with Bacon & Onion
6 slices smoked bacon, chopped
1 tablespoon olive oil
¼ cup chopped onions
1 clove garlic, chopped
1 oz. dry white wine
2 tablespoons chopped Italian parsley
salt & pepper to taste
1 1/2 cups tomato sauce
1/4 cup grated parmesan cheese
box of penne de cecco pasta
pinch chili pepper flakes
Cook pasta according to package.
Fry bacon in a olive oil until crispy, add onion, chili flakes & garlic and cook for 1 minute, add wine, tomato sauce and summer for another minute or so.
Add cooked pasta in to a frying pan & toss with sauce, season with salt & pepper.
Pour into a serving bowl, top with parmesan cheese & chopped parsley.
Meat Sauce
8 oz. small cubed beef
¼ cup white onion finely chopped
¼ cup celery finely chopped
¼ cup carrots finely chopped
3 cloves chopped garlic
¼ tsp red chili flakes
3 tbsp olive oil
pepper & salt to taste
4 cups your favourite tomato sauce
½ cup red wine
¼ cup beef consommé
Add olive oil to a pot, sauté onion, garlic, celery & chili flakes for 5 minutes.
Add beef and brown.
Add red wine, your favourite tomato sauce and beef consommé.
Simmer for 20 minutes.
Add pepper and salt to taste.
Rigatoni with Roasted Cherry Tomatoes and Italian Salami
20 cherry tomatoes
5 tablespoons of olive oil
8oz of spicy salami
2 cloves chopped garlic
¼ cup of dry white wine
¼ cup of kalamata olives
Salt and pepper to taste
¼ cup chopped capers
¼ cup chopped parsley
¼ cup parmesan cheese.
In a preheated 375 degree oven, put tomatoes on a baking sheet drizzled with olive oil and salt and pepper. Roast for about eight minutes and let cool.
In a large sauté pan heat the oil over medium heat add salami, cook for 30 seconds on each side, and remove salami to the side. Return the pan to the heat, add garlic and tomatoes and cook for three minutes. Add olives and capers. Bring to a simmer, add salami and parsley.
Cook pasta according to the instruction on the box, drain and toss in the pan with the sauce.
Served on the pasta plate and topped with grated parmesan cheese.
Baked Rigatoni with Tomato Sauce & Two Cheeses
10 oz. cooked rigatoni pasta
12 oz. tomato sauce
½ cup grated mozzarella cheese
½ cup parmesan cheese
salt & pepper to taste
Cook rigatoni according to package instructions.
Heat tomato sauce in pan.
Add cooked pasta, salt and pepper and ¼ cup parmesan cheese, stirring frequently.
Pour into a 10 inch pie dish, topped with the remaining parmesan and mozzarella.
Bake at 425 degrees for 15 – 20 minutes or golden brown
Rigatoni with Caramelized Tomato & Italian Sausage
300 g cooked rigatoni pasta
2 cloves crushed fresh garlic
1/2 cup parmesan cheese grated
2 tbsp olive oil
1 tsp butter
pepper and salt, to taste
1/2 tsp chili flakes
1 1/2 cups cherry tomatoes, cut in half
1lb cooked Italian sausage, sliced into 1/2 inch rounds
2 tbsp chopped Italian Parsley
1/2 cup pasta water
Cook rigatoni pasta according to the instructions on the package.
Add oil and butter to a frying pan and heat on a medium to high heat, add garlic, chili flakes and tomatoes, seasoned with salt and pepper to taste. Cook for about three minutes, stirring occasionally. Add cooked Italian sausage and 1/2 cup of pasta water and cook for another minute.
Sergio’s Baked Mac and Cheese
½ cup chopped onion
1 clove of garlic chopped
3 tbsp butter
3 tbsp flour
1 cup heavy cream
1 cup milk
1 cup grated cheddar cheese
1 cup grated fontini cheese
¼ cup pickled jalapeños
salt and pepper (to taste)
1 tbsp (heaping) cheese whiz
Place butter in pot and melt over medium heat. Add onions and garlic and cook for two minutes.
Add flour, mix well and cook for one minute. Add milk and cream while whisking and bring to a boil.
Add grated cheeses and cook til cheese melts.
Add jalapeños and cheese whiz and cook until the cheese whiz melts.
Mix noodles with sauce and place in a buttered baking casserole.
Spread a quarter cup of cheddar and fontini cheese on top of the pasta.
Bake in pre-heated 400F for 10 minutes or until golden on top.
Southern Italian Meat Sauce with Bucatini Pasta
small cubed beef – 8 oz.
white onion finely chopped – 1/4 cup
celery finely chopped – ¼ cup
carrots finely chopped – ¼ cup
chopped garlic – 3 cloves
red chili flakes – ¼ teaspoon
olive oil – 3 tablespoons
pepper & salt to taste
your favorite tomato sauce – 4 cups
red wine – ½ cup
beef consommé – ¼ cup
1 box of bucatini pasta
Add olive oil to a pot, sauté onion, garlic, celery, carrots & chilly flakes for 5 minutes add beef and cook it to browned add red wine, your favorite tomato sauce & beef consume, simmer for 20 minutes.
Pepper & salt it to taste. Cook pasta according to box instruction, toss pasta with sauce and serve in a bowl.
Spaghetti Puttanesca
Serves: 4
1 pound spaghetti
1/4 cup olive oil
1 tablespoon butter
2 cloves garlic (chopped)
1/2 teaspoon chili flakes
2 tablespoon capers
10 pitted black olives (kalamata)
14 ounces tomato sauce
Salt and pepper to taste
8 anchovy fillets in oil
1/4 cup of red wine
1/4 cup parmesan cheese
Cook pasta according to package.
In a frying pan on medium to high heat; add oil, butter, garlic, chili flakes and anchovies and cook for a minute and half.
Add red wine cook for about 30 seconds.
Add tomato sauce and season with salt and pepper.
Simmer for about 10 minutes on low heat.
Add capers to sauce.
Add olives.
Drain pasta.
Mix with sauce.
Top with parmesan cheese!!
Swordfish Puttanesca Sauce
two 6 oz. fillets (swordfish, tuna or any meaty fish)
can of diced tomatoes with juice – 14 oz.
anchovies fillets chopped – 2
capers drained – 2 tablespoons
chopped fresh basil – ¼ cup
onion chopped – 1/4 cup
garlic chopped – 2 cloves
chili pepper – ¼ teaspoon
red wine vinegar – 1 tablespoon
olive oil – 3½ tablespoons cup
pepper and salt to taste
Combine all ingredients in a bowl except fish, grill the fish on a high heat for 2½ minutes per side, remove the fish from the pan and add tomato mixtures to the pan. Cook for about four minutes on high heat. Place the fish on a platter and topped with the sauce and drizzle with the olive oil.