Pasta and Sauce Recipes
Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers
OK OK I understand you’re confused – That’s not Bocatelli it’s Camponelli because that’s what I had in the cupboard tonight. I am putting this recipe up because it is truly one on my top 10 favorites of all time. I can eat this once a week and I actually have to keep it down to once a month.
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Tortiglioni with Tiny Shrimp and Smoked Salmon
This little dish was if memory serves me right was introduced by Wolfgang Puck at Spago, way back in the early 90’s. He was of course the guy who introduced smoked salmon on pizza! There are some horrible versions of this recipe and I think I have been served many of them.
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Tomato and Tuna Sauce with Olives
This is one of my favorite and easiest recipes that I know. I usually make this with Linguini or thicker Bucatini but it doesn’t matter that much which pasta you use it’s always good and spicy.
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Tomato Sauce with Pork
The addition of pork to tomato sauce is a joy. The pork gives the whole thing a lovely sweetness. I remember my dad cooking meat sauce on a Sunday. That was something special. He would fill the pot with two large bits of pork shoulder and
let it simmer for a couple of hours.
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Pesto in Bulk
Here is a recipe for those of you who are growing your own basil and need a good recipe for bulk pesto. Use on pasta in the traditional way, but it can also be used in sauces and marinades for chicken, fish and on vegetables.
A friend asked –
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Chèvre Ravioli with Red Beets, Zucchini and Anchovies
This is a great dish, very elegant, but it does take a bit of time to prepare. I think it’s really worth the work. Follow it up with something that is easy to make such as a small roast or racks of lamb.
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Asian Sesame Noodles
I love this dish and can eat it all the time. Double the recipe and it makes a great buffet dish.
This is a meal in itself but my Sesame Crusted Chicken Breast goes really well with it and they only take about 15 minutes to make.
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Macaroni and Cheese
Who doesn’t like Macaroni and Cheese or as it is more often called Mac and Cheese. There are so many variations, this is just one, use your imagination and see some of my suggestions below.
Serves 4 to 6 generously Who doesn’t like Macaroni and Cheese or as it is more often called Mac and Cheese.
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Chèvre Ravioli with Sage and Butter
Chèvre Ravioli with Sage and Butter is an elegant and impressive dish. It is a classic and considered extremely fine. Everyone who loves chèvre will go bonkers for this.
Makes 28 – 30, 5 cm. ravioli. 6 people as an appetizer, 3 persons as a main course.
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Gorgonzola Sauce
Here I have served this sauce with ricotta cheese filled Ravioli which makes the dish very rich. Gorgonzola Sauce is also great on Fettuccine or classically with Potato Gnocchi.
Serves 4 as and appetizer or 2 as a main course.
You can double and triple this recipe,
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