pasta al dente | Chef Emil's

Posts Tagged ‘pasta al dente’

Ham & Pasta Salad

Posted: April 2, 2013 in Canyon Foods, Entree, Recipes, Salad
Tags: al dente, Asparagus, Basil Pesto, Boerne, bunch asparagus, Champagne Tomatoes, Chef Emil, cook pasta, Cooking Connection, Dinner, Easy, food, Giardiniera, greek yogurt, Ham, Macaroni, ounce package, pasta al dente, recipe, recipes, refreshing salad, Salad

Ever wondered with do to with left-over ham and get tired of the beans and ham routine?

Try this refreshing salad……….

4 cups Ham, cubed
1 – 16 ounce package Salad Macaroni
1 pint Champagne Tomatoes, halved
1 bunch Asparagus, sliced
1 cup plain Greek Yogurt
1 jar Canyon Foods Basil Pesto
1 jar Canyon Foods Giardiniera Relish

Cook Pasta al dente according to package directions.

Chop and cube all ingredients.

Mix Pasta, Ham, Yogurt, Tomatoes, Asparagus, Pesto and Giardiniera together in a large bowl. Add 1 – 2 teaspoons of salt, as desired.

Refrigerate and serve over lettuce leaves.

Garden Pasta with Sausage

Posted: February 20, 2013 in Canyon Foods, Entree, Recipes
Tags: Boerne, calabria, cheese, Chef Emil, cook pasta, Cooking Connection, Dinner, Dutch oven, Easy, food, Garden Pasta, garnish, Giadiniera, high heat, Italian, Italian Sausage, olive oil, Orti di Calabria, Ottavio, package directions, pan fry, Parmigiano Reggiano, Pasta, pasta al dente, pasta sauce, recipe, recipes, shredded, Tri-Colored Penne Pasta

1 jar Canyon Foods Giadiniera Sauce
1 jar Orti di Calabria Pasta Sauce
1 – 12 ounce box Tri-Colored Penne Pasta
1 pound Italian Sausage Links
Parmigiano Reggiano Cheese, shredded

Cook Pasta al dente according to package directions, drain and rinse.

Fry Italian Sausage in Olive Oil to until brown

Add water to almost cover and continue to cook until done, remove from heat and thinly slice.

Heat Pasta Sauce and Giadiniera Sauce together until bubbling, add Sausage Slices and Pasta, mix to incorporate.

Place on Serving Plate and garnish with Parmigiano Reggiano

Tuscan Pasta Bake

Posted: February 13, 2013 in Entree, Recipes
Tags: Bake, Boerne, Chef Emil, cook pasta, Dinner, Easy, food, grated, high heat, Italian, Italian Sausage, olive oil, Ottavio, pan fry, Parmesan Cheese, Pasta, pasta al dente, pasta sauce, recipe, recipes, sauce mixture, saute, texas, tuscan

2 jars Orti di Calabria Pasta Sauce
1 – 16 ounce package Pasta
1 package Italian Sausage
Ottavio Extra Virgin Olive Oil
Grated Parmesan Cheese

Cook Pasta al dente according to package directions, drain and rinse under cool water, then coat with Olive Oil.

Fry Italian Sausage until done and drain off excess grease, add Pasta Sauce to pan and heat till bubbling.

Place Pasta in a well oiled 13 X 9 inch baking dish and pour Sausage – Pasta Sauce mixture over, use wooden spoon to incorporate Sauce into Pasta.

Top with Grated Parmesan Cheese and place in 350 degree oven and bake until bubbly and cheese is browned.

Rigatoni with Spicy Calabrese Style Ragu

Posted: February 9, 2013 in Adam's Reserve, Entree, Recipes
Tags: Adam's Reserve, Boerne, Carrot, Celery, Chef Emil, chopped celery, Cooking Connection, Dinner, Dutch oven, Easy, food, grated, high heat, Italian, Italian Sausage, olive oil, Onion, Orti di Calabria, Ottavio, ounce container, Parmesan Cheese, Parsley, Pasta, pasta al dente, pasta sauce, Penne, recipe, recipes, red pepper flakes, ribs celery, Rigatoni, Tomato Basil, tomato basil pasta

1 container chopped Celery & Onion or 3-4 ribs Celery and one medium Onion, chopped
1 Carrot, chopped
2 jars Orti di Calabria Tomato Basil Pasta Sauce
1 package ground Italian Sausage
1 – 16 ounce container Rigatoni or Penne Pasta
Ottavio Olive Oil
Parmesan Cheese, grated
Adam’s Reserve Red Pepper Flakes 1/2 teaspoon, optional

Cook Pasta al dente according to package directions

Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until no longer pink, break apart with wooden spoon.

Add Celery, Onion and Carrot, stir and cook for 15 minutes

Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors

Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley

Gluten Free Shrimp Scampi with Asparagus

Posted: August 31, 2012 in Canyon Foods, Entree, Gluten Free, Recipes
Tags: Asparagus, Boerne, bunch asparagus, Chef Emil, Cooking Connection, Dinner, dry white wine, Easy, food, free flour, garlic cloves, Garlic Essence Vinaigrette, gluten free, Italian Flat Leaf Parsley, Lemon, Pasta, pasta al dente, recipe, recipes, Santa Maria, Scampi, Shrimp, shrimp mixture, squeeze juice, Torrentes, vegetarian

1 jar Canyon Foods Garlic Essence Vinaigrette
8 ounces Gluten Free Pasta
2 pounds Shrimp, peeled and deveined
1 cup Italian Flat Leaf Parsley, chopped
2 Lemons, one for juice, one thinly sliced
1 bunch Asparagus, cut into one inch pieces
1 cup dry white wine
2 teaspoons Gluten Free Flour

Cook Pasta according to package directions, drain and rinse under cool water.

Place Shrimp in large bowl, squeeze juice of one lemon over and add contents of Garlic Essence, retaining garlic cloves, dice cloves and add to shrimp, mix to incorporate, set aside.

Slice second lemon into thin slices, chop Parsley and set aside.

Pour wine into large skillet and boil for 5 minutes to reduce by half

Add Shrimp mixture and cook until shrimp are pink

Add Asparagus, Parsley and Lemon Slices, stir to incorporate. Mix 2 teaspoons Gluten Free Flour with a few tablespoons water and pour into Shrimp mixture, cook for 2 minutes to thicken sauce.

Serve over cooked pasta.

Chili Lime Shrimp Bake

Posted: August 26, 2012 in Adam's Reserve, Cookwell & Company, Entree, Recipes
Tags: Adam's Reserve, Bake, Boerne, Chef Emil, Chili Lime, Cooking Connection, Cookwell & Company, Cookwell and Company, crushed red pepper, Dinner, Easy, egg, food, grated romano cheese, Honey Lime Vinaigrette, olive oil, Ottavio, Pasta, pasta al dente, Peas, pound pasta, pound shrimp, recipe, recipes, red pepper flakes, Ricotta, Romano Cheese, sea salt, Shrimp, teaspoon sea salt, vegetarian

1 pound Pasta
1/2 cup grated Romano Cheese
4 eggs
1 pound Shrimp, peeled and deveined
1 small package frozen Peas
1 wedge Frescolin Ricotta Salata, crumbled
1/4 teaspoon Sea Salt
Adams Reserve Crushed Red Pepper
1 jar Cookwell & Company Honey Lime Vinaigrette

Preheat oven to 350 degrees. cook Pasta according to package directions, drain, add Romano Cheese and eggs, mix well and spread over bottom of Olive Oil greased 13 X 9 inch pan.

Heat Large Skillet over medium high heat, add Honey Lime Vinaigrette and Red Pepper Flakes, when hot add Shrimp and cook for 5 to 8 minutes, stirring frequently.

Add Peas and heat through, then add crumbled Ricotta

Pour Contents over Pasta and mix gently to incoporate

Place in oven and bake for 20 to 25 minutes.

Serve with Spinach Salad and Crusty Bread.

Summer Tortellini Salad

Posted: July 16, 2012 in Adam's Reserve, Canyon Foods, Entree, Recipes, Salad, Side Dish
Tags: Adam's Reserve, Artichoke, Artichoke & Lemon Pesto, Bell Pepper, Boerne, Buitoni, bunch asparagus, Canyon Foods, Chef Emil, Chicken, cook pasta, Cooking Connection, Dinner, Easy, food, Herb, Italian, Italian Seasoning, Lemon, nbsp nbsp nbsp nbsp nbsp, olive oil, Ottavio, ounce package, Pasta, pasta al dente, recipe, recipes, Red Bell Pepper, sweet tomatoes, Tortellini, vegetarian, Zeema Tomatoes

1 – 20 ounce package Buitoni Chicken Herb Tortellini
1 jar Canyon Foods Artichoke & Lemon Pesto
1 package Zeema Sweet Tomatoes, halved
1 bunch Asparagus, cut into one inch pieces
1 Red Bell Pepper, seeded and diced
2 teaspoons Adam’s Reserve Italian Seasoning

Cook pasta al dente, according to package directions. Mix all ingredients together to incorporate.

Serve Cold.

Pesto Shrimp Pasta

Posted: July 13, 2012 in Adam's Reserve, Canyon Foods, Entree, Recipes
Tags: Adam's Reserve, Asparagus, Basil, Basil Pesto, Boerne, Chef Emil, cook pasta, Cooking Connection, crusty bread, Dinner, Easy, food, inch pieces, jalapeno, Lemon Wedges, olive oil, Ottavio, pasta al dente, Pesto, recipe, recipes, saute, Shrimp, Toasted Pine Nuts, vegetarian

16 ounces uncooked Pasta
1 jar Canyon Foods Basil Pesto with Toasted Pine Nuts
1 pound Fresh Asparagus, trimmed and cut into 2 inch pieces
2 pounds uncooked Shrimp, peeled and deveined
1/4 teaspoon (or more) Adam’s Reserve Jalapeno Granules
Lemon Wedges for Garnish

Cook Pasta al dente, according to package directions, drain and place in bowl, add Basil Pesto and mix to incorporate.

In a large skillet, saute the Asparagus pieces in olive oil with pinch of sea salt until crisp tender. Add Shrimp and Jalapeno Granules. Cook and stir until shrimp turn pink.