Pasta | Chef Emil's

Posts Tagged ‘Pasta’

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.

Gluten Free Chicken Cacciatore

Posted: August 30, 2012 in Recipes, Entree, Adam's Reserve, Cookwell & Company, Gluten Free
Tags: Adam's Reserve, Bake, Boerne, Chef Emil, Chicken Cacciatore, cook pasta, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, gluten free, Gluten Free Pasta, Mozzarella, Natural Chicken, olive oil, Ottavio, pan fry, Pasta, poultry seasoning, recipe, recipes, sea salt, Spicehouse Classic Poultry Seasoning

1 jar Cookwell & Company Cacciatore Sauce
2 pounds Natural Chicken, cut of your choice
1 – 16 ounce bag Gluten Free Pasta
Adams Reserve Spicehouse Classic Poultry Seasoning
Adams Reserve Sea Salt Sea Salt
Ottavio Olive Oil
8 ounces Mozzarella Fresca, grated

Preheat oven to 350 degrees. Cook Pasta according to package directions, drain and rinse under cool water.

Cut Chicken into bite sized pieces or leave whole and season with Adams Reserve Poultry Seasoning

Fry in Olive Oil over medium high heat until almost done.

Place Pasta in an Olive Oil greased 13 X 9 inch baking dish, add cooked Chicken pieces and Cookwell & Company Cacciatore Sauce

Mix to incorporate ingredients.

Top with grated Mozzarella Fresca

and bake until cheese is just golden brown, about 20 minutes.

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.

Santa Fe Mac & Cheese

Posted: August 24, 2012 in Adam's Reserve, Appetizer, Cookwell & Company, Entree, Recipes, Side Dish
Tags: Adam's Reserve, American Cheese, Boerne, Chef Emil, chile stew, cook pasta, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, Green Chile Stew, Mac & Cheese, New Mexico, olive oil, Ottavio, Pasta, place mixture, recipe, recipes, Ricotta Cheese, Santa Fe, Southwest Ancho, vegetarian, Whipping Cream

16 ounce package uncooked Pasta
3 tablespoons Olive Oil
1 jar Cookwell & Company Green Chile Stew
1/2 cup Whipping Cream
1 pound American Cheese, cut into 1/2 inch cubes
1 wedge (1/2 pound) Frescolina Ricotta Salata, crumbled
2 tablespoons Adams Reserve Southwest Ancho

Preheat oven to 350 degrees. Oil 13 X 9 inch baking dish with Olive Oil.

Cook Pasta according to package directions, drain and set aside.

In a large pot mix the Green Chile Stew, Whipping Cream, American Cheese, Ricotta Cheese and Southwest Ancho Seasoning.

Cook until cheese is melted, about 7 minutes. Stir in Pasta and mix well.

Place mixture in baking dish and Bake for 25 minutes.

Remove from Oven and serve.

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.

Herb and Berry Salad

Posted: May 29, 2012 in Adam's Reserve, Basting Oil, Recipes, Salad, Side Dish
Tags: Adam's Reserve, Aged Cheese, basting oil, Berry, Boerne, Chef Emil, cook pasta, Cooking Connection, Cookwell and Company, Dash Salt, Dried Berries, Easy, food, Garlic, greek yogurt, Herb, Orecchiette, ounce container, package directions, Pasta, pasta al dente, recipe, vegetarian, White Cheddar Cheese

1 -1 pound box Orecchiette Pasta or Shape of Your Choosing
1 bottle H-E-B Basting Oil
1 – 7 ounce container Greek Unflavored Yogurt
1/4 to 1/2 pound Tickler 18 month aged White Cheddar Cheese
1 container Dried Berries
Dash of Sea Salt

Cook Pasta al dente, according to package directions, using 1/3 bottle Basting Oil added to cooking water.

Cube and coarsely chop Cheese and coarsely chop berries if needed.

Rinse pasta under cold water.

Place pasta in bowl and add all other ingredients, pouring remainder of Basting Oil over all, add a dash of salt if desired.

Mix gently to incorporate and coat pasta with Yogurt and Basting Oil.

Remember: Pasta will absorb 60% of its weight in water; therefore, use a good quality water and always season it well.

Romani Style Pasta Salad with Chicken

Posted: May 9, 2012 in Cookwell & Company, Entree, Recipes
Tags: baby spinach, Boerne, Central Market, cheese bread, Chef Emil, Chicken, cook pasta, Cooking Connection, Cookwell & Company, Dinner, Easy, Feta Cheese, food, fully cooked, Gemelli, Herb, Honey Lime Vinaigrette, Italian, olive oil, Pasta, pasta al dente, recipe, recipes, Reduced Fat, Roasted Pepper, Roasted Red and Yellow Pepper, Spinach, Sugar Snap Peas, vegetarian

12 ounces Central Market Whole Wheat Gemelli Pasta
6 to 8 ounces fresh Sugar Snap Peas
1 bag fresh Baby Spinach Leaves
1 jar Roasted Red and Yellow Peppers, drained and sliced
1 cup crumbled Reduced Fat Feta Cheese
1 bottle Cookwell & Company Honey Lime Vinaigrette
1 bag Fully Cooked Chicken Strips, cut into bite sized pieces

Remove strings from peas, if necessary. Snap the stem and pull or cut it towards the opposite end, removing the strings.

Cook pasta al dente, according to package directions, stir in peas when pasta is almost done and boil for one to two minutes; pour into colander to drain.

Transfer pasta to large bowl, add spinach and dressing; toss mixture to incorporate.

Let stand for five minutes to cool slightly and allow spinach to wilt.

Add peppers, feta cheese and chicken; stir gently to mix.

Serve with Artisan Baked Asiago Cheese Bread

Chef Emil's

What’s Cooking Update

Find a Recipe

Grab a Seat at the Table

Visits to the Kitchen

Recipe Box

Sort Through the Recipes

More Good Recipes

In the Pantry