Pasta recipes?

[BLACKJACK]

Was commenting to my wife about the thread 'Your Last Meal' and then asked her what hers would be, she replied ribs and pasta. Plenty of good rib recipes on this forum but anyone want to share a good pasta recipe?? Creamy sauce, not a tomato base.

My eyes tend to glaze over after 10 ingredients...

Thanks in advance!!

[Dark Cloud]

Does she like mushrooms?

If she does here is one of my favorite "pasta" dishes. I used wild black trumpets but it would work with about any kind. Sliced portabellas or a mix would be nice...

Sometimes I add some cream at the end and reduce it down a bit and/or thicken it up with some parm cheese...

http://www.hotspotoutdoors.com/forum/ubb...oms#Post2619127

Buffalo Pasta was a fan fav I came up with on a lunch menue at a place I cooked...

Get some onions carmelized in a pan and add some chopped garlic then some cream, black pepper, and a splash of lemon juice(oh, and hot sauce to your liking). Let this reduce a bit then add enough cheese to get it a bit thick, I like cheddar jack. Now toss in some cooked pasta like penne, linguini, ect...

On top of this we put grilled chicken, blackened chicken, or fried chicken tenders...

[Ice Shack Baby]

Chipotle Pepper Cream Sauce w/ Chicken or Pheasant

3 Red Bell Peppers

3 Cloves of Garlic

3 oz. Chipotle Peppers

1 can Diced Tomatoes

1 tbspn Oregano

1 tbspn Italian Seasoning

8 oz Cream Cheese

1/4 cup Parmesan Cheese

1 lb Chicken Breasts or Pheasant

2 oz Vegetable Oil

1 qt Heavy Whipping Cream

Pasta of your choice, Penne or Tortellini works best

Cut and trim Bell Peppers into pieces. Peel Garlic Cloves put all into a frying pan with the Vegetable oil. Cook all ingredients to al dente (cook until soft, but still semi crispy) By the way this will smell awesome! After cooking to al dente, put in blender with a little bit of Heavy Whipping Cream, Chipotle Peppers and puree until completely liquified. After liquified add the can of Diced Tomatoes, Oregano, Italian Seasoning and blend well with sauce. Return to frying pan and put on low heat. Add the balance of the Heavy Whipping Cream, and add the Cream Cheese and Parmesan Cheese and simmer until the sauce is thick enough for your likening.

While the sauces is thickening, cook your Chicken or Pheasant and season. I like using something that has Rosemary to give it a little bit sweeter taste. You can also cook the pasta of your choice. After all is completed, trim the poultry to bite size pieces and stir into sauce.

[BLACKJACK]

Thanks guys!!! I found a different one on the internet that I'm making tonight but these look like ones to try too!!

[reinhard1]

some good stuff so far on the agenda for me. here is one:

PENNE WITH GRILLED SALMON, ASPARAGUS, AND LEMON BUTTER

2 salmon steaks, each about 8 ounces and 1/2 inch thick

1 tsp soy sauce

8 ounces asparagus, trimmed, stems peeled, cut into diagonals the same length as the penne.

8 ounces penne

6 tbls butter

1 garlic clove

1/2 tsp grated fresh ginger

1 tbls fresh lemon juice

1 tbls grated lemon zest

brush the salmon steak lightly on both sides with the soy. grill or broil until almost cooked through, about 3 minutes a side for a steak 1/2 inch thinck. cool slightly; remove and discard outside skin and center bone. pull salmon into large flakes.

steam the asparagus, covered, on a steaming rack set over 1 inch of simmering water until crisp-tender, about 4 minutes. transfer to a plate; cover to keep warm.

meanwhile, cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.

melt the butter in the pasta cooking pot; add the garlic and ginger; saute 30 seconds. add the lemon juice and zest. toss the pasta, asparagus, and milted butter until pasta is coated. add the salmon and gently toss. good luck.