What are some good pasta recipes?

I love pasta, but don't really have many good recipes for it. I do have plenty for cold pasta, though I would like some ';hot'; pasta recipes. I'm up for anything unless it is spicy. So, thanks!What are some good pasta recipes?
Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either, but you can leave out the red pepper if you want to. I have left it out on accident before and it's still fantastic! It's very very good. I hope you try it!





Pasta with Creamy Pumpkin Sauce





1 pkg. (16 oz.) penne pasta, uncooked


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed


1/2 cup KRAFT 100% Grated Parmesan Cheese


1/2 cup (1 stick) butter or margarine


1/2 cup milk


1 cup canned pumpkin


1/2 tsp. ground red pepper


Ground nutmeg to taste





COOK pasta as directed on package.


MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.


ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.What are some good pasta recipes?
watch everyday italian with giada de laurentis on the food network- she does pasta dishes every episode and they are easy.
http://www.kids-cooking-activities.com/garlic-facts.html


Here is our favorite recipe. Garlic sauce pasta you can hardly taste the garlic but it really adds to the sauce. My kids also love it.
I love pasta too, try this dish with sea food, like shrimp, scallops or even lobster.


To change it up alittle here's a secret of mine, add some heavy cream to your pasta sauce. You want it to be a pinkish color but more red then white. Trust me this makes for a great sauce. Add a little basil to season it alittle and your good to go. I recommend a long string like pasta, spaghetti, linguine, trenetti and so on.


Of course add what ever ingredients you want to make it your own but I think this is a good start.


**dont use to many veggies or meatsauce in this resipie


Enjoy!!!
try this simple but awsome recipes (for me...)





first of all, boiled a desired pasta, i prefer fettuccine, fusilli, or penne





heat butter or olive oil, add chopped garlic, add sliced mushroom, add the pasta, seasond it well, with salt and crusted black pepper, add freshly grated cheese (parmesan and or cheddar) serve it right awat.





pasta with pesto is also quick and easy, first you heat oilve oil in a pan, add the pasta, add the tablespoon of pesto, reduce the heat (to prevent the basil burned) tos it well, add parmesan, and adjust seasoning





sometimes i add sauted bacon onto it... or maybe sliced german sausage sauted with chooped onion.





enjoy....
They gave you some great ones, but I work long hours at a doctors office and get home late most days.....a really easy, and simple dish my bunch like is :


Vermicilli, cooked,


a bag of small, peeled shrimp, heated in some butter in skillet


a jar of Alfredo sauce...several flavors you can buy..any will do


mix in the large skillet together and cook till thickened.....serve with salad, garlic toast and bingo you have a quick pasta dish
I recently tried *Good Fennel Pasta* by Rachael Ray. You can look it up under the food network. Under her 30 minute meals.





It was yummy! Though I did see a need to add Oregano...which I did.
mix one egg in 15 oz of ricotta,bake one pound of rigitoni to al dente,mix in casserole dish with the ricotta ,a qt of spaghetti sauce and 1 bag(2 cups)of shredded mozzarella.bake at 350 for about 45 minutes.
Angel Hair with Asparagus and Tomatoes %26amp; Shrimp


Serving Size : 3





16 stalks fresh asparagus


1 tablespoon olive oil


4 cloves garlic, minced


6 medium plum (Roma) tomatoes, seeded and chopped (2-1/4 cups)


1/4 cup dry white wine


1/4 teaspoon salt


1 tablespoon butter (no substitutes)


1 9-ounce package refrigerated angel hair pasta


1/4 cup shredded fresh basil





Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.





Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.





Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.





Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.


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Basil-Lemon Pesto Pasta





To toast the pine nuts, place them on a baking sheet and bake in a 350掳F oven until golden, 8 to 10 minutes.





2 garlic cloves


3 Tbs. toasted pine nuts


1 1/2 cups loosely packed fresh basil leaves


1/2 cup loosely packed fresh flat-leaf parsley leaves


1/4 cup grated Parmigiano-Reggiano cheese


1 tsp. lemon zest


1 Tbs. fresh lemon juice


1 to 1 1/2 cups extra-virgin olive oil


Salt and freshly ground pepper, to taste





In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.





NOTES : A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts.


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Cheese %26amp; Garlic Tortelloni w Asparagus %26amp; Prosciutto


Servings: 1-3





1/4 cup extra virgin olive oil


2 medium shallots, sliced thin


2 cups asparagus tips (reserve remainder of spears for another use)


4 ounces prosciutto, cut into thin strips


3/4 cup heavy cream


to taste salt


to taste freshly ground black pepper


1/4 cup Parmigiano-Reggiano cheese, freshly grated


1 package (8 ounces) Cheese and Garlic Tortelloni





Heat olive oil in a large skillet over medium heat. Add shallots; saute 3 minutes or until transparent.





Add asparagus tips and prosciutto and cook 5 to 6 minutes or until asparagus is crisp-tender, stirrring frequently.





Stir heavy cream into skillet mixture. Bring to a simmer and cook 3 minutes, stirring frequently. Season to taste with salt and pepper.





Cook Tortelloni according to package direction. Drain and return to pot Add sauce to Tortelloni. Stir to coat. Toss gently with cheese. Transfer to a serving platter.
Bacon Pea Pasta





1 box linguine noodles


1 small package frozen peas


2 lbs fried turkey bacon (cut into small pieces)


2 cans chicken broth


1 cup onions and garlic (to taste) sauteed in butter








Boil noodles, drain. Add sauteed onions and garlic, package peas, and turkey bacon. Mix with chicken broth (you may need to add more or less broth. It should like a dressing). Serve warm. This is delicious! My family asks for this all the time.
Rigatoni Florentine





INGREDIENTS





1 (16 ounce) package rigatoni pasta


2 tablespoons olive oil


2 pounds boneless chicken, cubed


3 cloves garlic, chopped


1 pint heavy cream


26 ounces spaghetti sauce


10 ounces fresh spinach, washed and chopped


1 cup shredded mozzarella cheese





DIRECTIONS





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.





In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside.





Add garlic to skillet; saute until golden.





Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.





Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.





Recipe yields: 4 servings.











Creamy Pesto Shrimp





INGREDIENTS





1 pound linguine pasta


1/2 cup butter


2 cups heavy cream


1/2 teaspoon ground black pepper


1 cup grated Parmesan cheese


1/3 cup pesto


1 pound large shrimp, peeled and deveined





DIRECTIONS





Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.





In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.





Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.





Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.





Recipe yields:8 servings.





Bon Apetite! :)
Pasta Bolognese Wine Sauce with Mushrooms





I don't do exact measurements but its easy enough to follow.





In a large deep skillet brown 1lb of ground beef or ground turkey. In another smaller skillet saute one small onion, and 3 garlic cloves in olive oil (about 2 tbl sp) until nice and golden. In the garlic and onion skillet add 1 pkg of mushrooms when the garlic and onions start to carmelize.





When the onions,garlic and mushrooms are nicely golden add to the beef or turkey skillet. Once the meat is browned add one can of tomato sauce (I use San Marzano brand) and fill that same can with red wine (one you would drink by the glass). Than lastly add one can of diced tomatoes (San Marzano). Add salt and pepper for taste. Bring to a boil and then reduce heat and cook for about 30 minutes. Serve on top of bow tie pasta, rotini, angel hair, rigatoni or corkscrew. Top with parmesan cheese and parsley.





Enjoy!
An Easy Pasta Recipe:





Ingredients:


Vodka


Tomato Sauce (Whatever Brand you happen to like)


Kalmata Olives


1 Onion (Diced)


Olive Oil


2 Garlic Cloves (Diced)


Heavy Whipping Cream





Place the olive oil in a pan and add olives, onion and garlic (and whatever else you feel like) sautee these ingredients on low heat for about three minutes stirring continuously at this point put the mixture into a sauce pan and add a bottle of tomato Sauce, stir continually until the sauce is hott at this point add vodka and put the mixture on high, stirring continuously. Wait for several minutes (Giving the alcohol time to evaporate) and add enough whipping cream (NOT whipped cream) until the sauce turns a warm orane color... Voila you have sauce and pour it on top of your favorite pasta!
Creamy Pesto with chicken





2 pcs. Chicken breast, cubed onions and garlic


1 c. all purpose cream butter


basil or pesto


1/4 c. stewed tomatoes


fettucini





Saute garlic and onions in olive oil for one minute. Add chicken breast and saute until cooked. Add tomatoes and all purpose cream. Simmer for about 8-10 minutes. Make sure not to boil cream. Add pesto at the last minute. Serve with fettucini noodles :)
Penne al La Vodka





Home made Marinara or store bought


1 cup vodka


1/2 cup heavy cream, at room temperature


1/2 cup grated Parmesan


1 pound penne


Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.


Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.


Simple Tomato Sauce:


1/2 cup extra-virgin olive oil


1 small onion, chopped or whole depending on you


2 cloves garlic, chopped


1 cup red wine


1 carrot, whole (reduces the acidity


2 (32-ounce) cans crushed tomatoes


4 to 6 basil leaves


2 dried bay leaves





In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.


Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.


If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.








Angel Hair Pasta with Shrimp and Spinach





Serve with ripe tomatoes dressed with oil and vinegar. Substitute finely chopped red onion if you don't have shallots on hand.





8 ounces uncooked angel hair pasta


1 1/2 pounds peeled and deveined large shrimp


1/4 teaspoon salt


1/4 teaspoon black pepper


2 tablespoons olive oil


1/4 cup finely chopped shallots


1/2 cup fat-free, less-sodium chicken broth


2 tablespoons lemon juice


6 cups coarsely chopped spinach


2 tablespoons capers





Cook pasta according to package directions, omitting salt and fat. Drain.


While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saut茅 30 seconds. Add shrimp; saut茅 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.








Yield: 4 servings (serving size: 1 1/2 cups)








Baked Shrimp with Feta Cheese





1 teaspoon olive oil


3/4 teaspoon dried oregano


1/2 teaspoon salt


1/4 teaspoon crushed red pepper


1 pound medium shrimp, peeled and deveined


3 garlic cloves, minced


Cooking spray


1/2 cup dry white wine


3 cups diced plum tomato (about 3/4 pound)


3/4 cup (3 ounces) finely crumbled feta cheese


4 cups hot cooked linguine (about 8 ounces uncooked pasta)


1/4 cup minced fresh parsley





Preheat oven to 350掳.


Heat oil in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic); saut茅 for 3 minutes. Spoon the shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.


Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350掳 for 10 minutes. Serve mixture over pasta, and sprinkle with parsley.








Yield: 4 servings (serving size: 1 cup shrimp mixture, 1 cup pasta, and 1 tablespoon parsley)








Hope these help. There my favorite...