Best Pasta Mama Recipes

PASTA MAMA

Steps:

• Prepare pasta - fresh takes 2-3 minutes; follow directions on packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS. hot water before adding eggs.).
• Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan.
• Add minced garlic and the last four ingredients (seasonings) ; sauté together 1-2 minute.
• Add parsley; add pasta with 1 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs).
• Add beaten eggs. Mix thoroughly.
• Add Parmesan, cook through and serve.

PASTA A LA MAMA

Steps:

• In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
• Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
• Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.

MAMA'S SMOKED SALMON PASTA SALAD

Steps:

• in a large bowl or pot, mix the mayo with the salmon & seasonings.
• Add the rest of the ingredients & mix well.
• You can add more mayo or a simple vinigrette if you want a creamier salad.
• Serve or store in an airtight container in the fridge for up to 48 hours.

MAMA'S OLD SCHOOL PASTA SAUCE

Steps:

• Open cans of Crushed Tomatoes and Puree sauce. Finely chop the onions and garlic Cover bottom of a large sauce pot (6qt), with olive oil & place on burner set to HI. Heat oil until hot but not smoking, carefully to avoid splash back add in garlic and onions and continue to brown on HI until onions turn pale gold in color. Constantly stirring with a wooden spoon to prevent burning. After browning, stir in cans of Puree and Crushed tomatoes. Retain one empty can (I prefer the Crushed Tomatoes can, but whatever) Fill empty can with water and add to the pot. Place rinsed empty can on stovetop next to pot to hold wooden spoon Next add in salt, pepper, bay leaf & oregeno and a little more olive oil if needed. (one should see a very small stream of olive oil on surface of sauce, very small) Turn heat down to MED and cover After sauce reaches a bubbling state turn down heat to LO/simmer and cover. Stir sauce periodically. When uncovering sauce drain excess water condensation off lid and into the can holding spoon. Sauce will become thicker and tastier as day goes on. Note: About an hour before serving add in flavoring meat either, braciole, meatballs, chop meat, pork neck bones,Whatever When serving remove meat and place in separate bowl to serve.

MAMA'S ITALIAN PASTA SAUCE

Steps:

• 1. In a large dutch oven or heavy sauce pan heat olive oil. Place sausage links in pan. Turn until evenly browned. Remove to a platter.
• 2. Add onion to pan stirring until translucent. Add garlic. Be careful not burn the garlic. Stir for about a minute. Add tomato paste, parsley, oregano, basil,and mint and stir for about a minute. Add red wine and stir for a couple minutes while scraping all the goodness off the bottom of the pan.
• 3. Add crushed tomatoes and stir to mix paste and wine into the tomatoes. Stir in parmigiano cheese. Add the sausage back to the pan. Bring to a boil, stirring constantly. Reduce heat to very low and simmer for 2 1/2 to 3 hrs. Stir occasionally to keep from sticking to bottom of pan.
• 4. About 15 min. before the sauce is done sprinkle in some more parsley, oregano, basil, and mint to freshen the flavor and add color. Serve over your favorite pasta.

MAMA MIA PASTA CASSEROLE

Steps:

• 1. In a large sauce pan brown ground beef, sausage, basil, parsley, garlic, salt, pepper and onions until light brown.
• 2. Add cans of diced tomatoes, 2 cans of tomato paste and 1 cup of water. Bring to a boil and lower to a simmer. Cook on low heat for 20 minutes, stirring often.
• 3. In a separate pot bring elbow macaroni to a boil and cook on medium high heat until done, about 8 minutes. Drain and set aside.
• 4. In a large casserole baking dish layer meat sauce, grated cheese and noodles. Repeat ending with sauce and topping with Mozzarella cheese.
• 5. Bake in a preheated oven at 350 degrees until cheese is melted, about 20 minutes.

MAMA'S PASTA FAGIOLI

Steps:

• Cook bacon until brown and crisp.
• Remove bacon from pan.
• Saute oil, onion and garlic until browned.
• Add chicken stock and tomatoes and bring to a boil.
• Lower heat to simmer.
• While simmering, add beans and spices.
• Simmer another 3-4 minutes.
• Add cooked pasta, cheese and bacon.
• Serve with more cheese prinkled on top.
• Wonderful served with Beer Bread#73440.
• Started both the pasta fagioli and bread at 4 o'clock and had dinner by 6.

MAMA MIA PASTA

Steps:

• •mix eggs, crumbled bread, small sliced onion, 1/4 cup parmesean cheese, salt & pepper as preferred and ground sirloin in a large mixing bowl till texture is consistent • form 2" diameter meat balls (should yeild 15-18) • pour 1/2 cups olive oil in a medium heat frying pan along with 1 thinly sliced garlic clove •cook garlic till soft; not brown. •add meatballs, turning till brown on the outside and juices are sealed (do not cook through; should be uncooked inside) • remove from heat and hold till sauce is ready •place diced tomatoes, can diced tomatoes, 1/4 cup basil, 1/4 cup oregano,6 cloves garlic (cut i half), salt & pepper to taste in a large pot over medium heat •when sauce begins to bubble, reduce to low heat. •add can tomato puree, 1/4 cup parmesean cheese • stir thoroughly •add meatballs • cook for about an hour ( vegetables, & meat will slow-cook, sealing in flavor of the sauce •add tomato paste, 1/4 tsp crushed red pepper, wine, 1/2 cup water and a pinch of nutmeg to the pot, stir frequently while sauce is cooking (nutmeg removes the acidity of the fresh tomatoes) •boil pasta till al dente in water, 1 tbsp olive oil & pinch of salt. • remove and drain pasta and place in large serving bowl • add 1/2 cup sauce to the cooked pasta (it will prevent pasta from sticking and will uniformly add taste to the pasta • prepare individual servings of pasta with sauce on top, a meatball & sausage • liberally add grated cheese if desired. • add a dollop of fresh riccotta cheese on top of the sauce for a special treat! serve with a nice caesar salad

NOT YOUR MAMA'S PASTA SALAD

Steps:

• 1. Cook pasta. Rinse in cold water to cool. Drain well.
• 2. In a very large bowl, mix all ingredients together. Add dressing. If you are not serving until the next day, I recommend withholding the tomatoes, cucumber and cheese until shortly before serving, to prevent them from getting too soft or mushy. As this sits, especially if you prepare it the night before, you will find it soaks up the dressing and you will need to add more. Start with one bottle of dressing and go from there. You want it coated well, but not sitting in a pool of dressing.
• 3. Note: I believe my cousin used kalamata olives. I like them ok, but I love green olives, so I use green olives in their place. Experiment with the varieties you love! Enjoy! P.S. If you want a healthier version, omit the salami and/or use chopped chicken breast.

PASTA MAMA (HUGO'S RESTAURANT, WEST HOLLYWOOD, CA)

Steps:

• 1) Prepare pasta according to package (See #4 for leftover pasta) 2) Over medium heat pour oil in 10 inch saute pan 3) Add garlic and 1 tsp mixed seasoning; saute 1-2 min. 4) Add parsley; add pasta with 1 TBS hot water (Make sure leftover pasta or cold pasta is warmed through before adding eggs) 5) Add beaten eggs. Mix through thoroughly. 6) Add Parmesan, stir 30 sec. and serve

PASTA MAMA RECIPE

Steps:

• Instructions: 1. Prepare pasta - fresh takes 2-3 minutes; follow directions on packaging of dry pasta 2. Heat saute pan on medium flame and pour in oil. 3. Add minced garlic and 1 tsp mixed seasoning; sauté together 1- 2 min. 4. Add parsley; add pasta and 1 tbs. pasta water 5. Add beaten eggs. Mix thoroughly. 6. Add Parmesan, cook through and serve You can use leftover pasta but warm it up in a pan with about 1 tablespoon of hot water before adding the eggs.

PASTA A LA MAMA

Steps:

• In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
• Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
• Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.