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Pasta, pasta, pasta...post your favorite recipes HERE.

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monarch64

monarch64

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It's been made apparent that we need a go-to thread for pasta emergencies. Please post your favorites here and feel free to include beverage pairings. Grazie!
 
Penne with sausage, tomatoes and arugula is my absolute favorite AND it's so easy I can actually make it myself!

INGREDIENTS:
-Sausage-we usually go for fresh hot italian turkey or chicken sausage from Whole Foods but you can get packaged turkey sausage at most grocery stores that's tasty too. I'm sure veggie sausage would be delicious too.
-Cherry tomatoes
-Arugula
-Penne (I like Barilla Plus pasta the best)

DIRECTIONS:
1. Cut cherry tomatoes in half.
2. Open up the sausage casings and break the sausage up into clumps and brown in a skillet.
3. When the sausage is a few minutes away from getting done, add in the tomatoes.
4. Let the tomatoes get *almost* mushy. I like them to still be totally in their skins still so we don't cook them for too long.
5. Add in arugula and let it wilt to your liking. I like it less wilted, so we add it at the very end.
6. Pour it on top of the penne and enjoy!

It's also good with fresh parmigiano reggiano shaved on top but I prefer it without.
 
I'll try to think up some recipes (DH is the cook in our house), but as someone who also thinks cream sauce is a bit too think/much, generally, if we have cream sauce from a can, we always cut it with red sauce or white wine. The alternative is to make it yourself and control the cream. Not something I would do, but appreciate that DH does.
 
okay, I guess I'll start since I did post some of my go to sauces....only problem is that I don't use recipes or follow them, hence I don't know how to write them down!

So, continuing from the other thread where I posted some of our favorite sauces:

Vodka Sauce
Sundried tomato Pesto
Basil Pesto
Campbells cream of mushroom (makes a great past sauce)
Marsala Cream sauce

I also make a Pasta Carbonara (my own Ca Version) a lot. HEre's my "made up recipe"

1/2 pack diced bacon (sauteed still browned)
1/2 diced white onion (sauteed still translucent)
add a splash of white wine
add a splash or cream or milk
throw in cooked spaghetti
3 eggs beaten, and poured over the entire mixture
1/2 cup of grated parmesan
Toss everything until egg and parmesan mixture sticks to everything.
 
This one is Ina Garten/Barefoot Contessa. It's fast, easy and yummy. Note: the sauce will taste strong/salty until you add pasta.

Linguine with Shrimp Scampi

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespooons minced garlic (about 4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/3 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half rounds (this looks nice, but I no longer do this)
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7-10 minutes or according to the directions on the package.
Meanwhile, in another large (12 inch) heavy bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp,. 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 miunutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices and the red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well and serve.
 
Another family favorite is a Four cheese Macaroni with Ham once again, I cannot write recipes, everything is approximate

Make a roux with 1/3 stick butter, 2 heaped Tbsp flour
slowly add 3 cups of milk (keep stirring)
When white sauce thickens, slowly melt in
1/2 lb Velveeta type processed cheese
1/2 cup cheddar cheese
1/2 cup jack cheese
1/2 container grated parmesan
Cube 1.5 cups some left over Holiday Ham, and add 1lb cooked Cavatappi (they look like cork screw macaroni)

I usually put this in a 9x13" pan, sprinkle with bread crumbs, and bake until top is brown
 
Linguine with white clam Sauce

This one is super easy, and I always have the ingredients in my cupboard

2 cloves of garlic minced, and sauteed in butter
add 3 small cans of minced clams (with juice)
add 3 Tbsp white wine, and a splash of cream
Toss in cooked linguine
can add some chopped parsley or a squeeze of lemon if desired.
 
This one I'm doing from memory:

Vodka Cream Sauce

Saute some minced garlic and shallots in olive oil (I've used a couple of shallots and a couple of cloves of garlic)
Add a cup of vodka and simmer down to 1/2 cup
Add a 28oz can of CRUSHED tomatoes and a couple of shakes of red pepper flakes
Simmer on low heat for about 20 minutes
Take off heat and slowly add in a cup of heavy cream
Salt and pepper to taste. Serve over pasta, garnish with parsley and parmesan

I find this is a nice first course if you are doing a multi course dinner. Just a small serve, because I couldn't eat a ton of this!
 
This got me craving creamy pasta - which I really shouldn't be having due to being lactose and wheat intolerant
Talk about temptation! ;)

Can we got some photos please? I need to live my pasta dreams off the fellow PSers here - like I do with my wild diamond/coloured gem dreams. :bigsmile:
 
Favorite recipe:

Realize it's almost dinner time.

Tired of take out.

Haven't been grocery shopping for anything other than specific (and used up) items in far too long.

Too lazy to go to the store.

Go to pantry. See Pasta.

Debate the merits long noodles versus tubes.

Check to see if you have any cans of San Marzano tomatoes.

If you don't, check to see if you have cream in fridge.

Also take note of other random things you have in the fridge... green onion, fresh basil, shallots....

If you are in the mood, see if you have any dried porchini mushrooms.

If not check to see if you have chicken broth or any open white wine.

Check freezer for possible protien options. Chicken, ground beef, sausage, shrimp, scallops, clam meat.

If no protien sounds appealing but you want protien check on number of eggs and their expiration date.

Heat pan throw in some stuff.

Fill stock pot with water, put on burner and turn on heat. Add pasta once it comes to a boil and cook till al dente.

Check to see where the colander is.

Get the pecorino out.

Combine all ingredients in ways you will not remember 5 minutes hence.

Serve.
 
From episode of “The Best Thing I Ever Ate.”:

"One thing that particularly stuck out for me was a dish called "Pasta Mama"- a combination of spaghetti and scrambled eggs - that you could eat for either breakfast, lunch or dinner.

"Pasta Mama" is a dish that comes from Hugo's Restaurant in West Hollywood (there's another location in Studio City, CA) and really, the recipe couldn't be simpler. You can use leftover pasta but warm it up in a pan with about 1 tablespoon of hot water before adding the eggs.


Ingredients
5 oz. of pasta (I used Buitoni fresh pasta that you can find at Albertsons)
2 eggs, beaten
2 cloves minced garlic
2 tbs. chopped parsley
1 tbs. olive oil
1 tbs. water
1 tbs. of fresh grated Parmesan [*I use a lot more than this* says Gypsy]
1/4 tsp garlic powder
1/4 tsp oregano [*I ommit this and add chopped spring onion instead* says Gypsy]
1/4 tsp season salt
1/4 tsp onion powder [*I ommit this as well* says Gypsy]


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


If you'd like to watch Hugo's Chef Nabor make the dish, here's the video of how to make it: http://www.hugosrestaurant.com/videos/how-cook-pasta-mama How to Cook Pasta Mama "

The above is qouted from Tammi Hart.
 
I can't keep up with these recipes! My ex's family was Italian and I learned a few things but clearly not enough!!!

I WILL do a veggie lasagna TDF:

Lasagna noodles, no-boil or boil friendly--start them with your first glass of wine

Ricotta cheese--set on counter

Frozen spinach (2 packages)--defrost in microwave--15 minutes, tops

Artichoke hearts (canned) drain, reserve for later

White button mushrooms--wash them, take out the stems, slice fat

red pepper--Slice/dice/whatev

Garlic--you better have a lot on hand!

Let's get started with assembling!

Get your nonstick pan prepared, and layer the noodles, sauce, filling, and repeat. You're going to LOVE THIS!

Please let us know how it tastes/goes!
**************


Place the noodles
Ladle the sauce
Pitch out the onions, the garlic powder ,the olives
Layer the noodles!
Again, and now throw in the asiago, the cheese, the shredded!
Toss some tomatoes on top, some black olives!
Bake at at least 350 degrees for 45 minutes...
You want a responsible person watching the oven temp and just all around making sure that no one catches on fire.
 
Penne with mascarpone sauce

Ingredients:
250 grams of penne
1 can of peeled tomatoes
250 grams of mascarpone
1 onion
1 diced chicken breast fillet
a pinch of pepper
a pinch of oregano
1 tablespoon of salt
2 tablespoons of garlic

Preparation:
Fry the chicken chunks until they are golden in a pan with very little olive oil.
Dice the onion and fry it in a pan with a little olive oil.
Boil the peeled tomatoes in a saucepan and add the mascarpone. Stir until it melts. Add the onion, the chicken, the herbs, and the salt. Leave on low fire for 15 mins.
Boil the penne in a saucepan with vegetable stock for 15 minutes. Drain the water and serve with the sauce.
 
This is my almost-homemade recipe, which is a cheaters version of my Mom's pasta...

Ingredients
1 Green Bell Pepper
1 Pre-Chopped Onion container (I hate chopping onions)
3 Tbsp of minced Organic garlic from the jar (I hate mincing garlic, too!--remember this is a cheaters recipe!)
3 splashes of good EVOO
1 Large jar of Prego Meat flavored sauce
1 Box of Barilla's Spaghetti Rigati
1/2 Pound Extra Lean Ground Beef
1/2 Pound Ground Spicy Italian Sausage

Optional
Italian Seasoning
Garlic Powder
Sea Salt

Directions
-Fill large pot with ice cold water add sea salt liberally to flavor the water, bring to a rolling boil
-Prep veggies and sauté with EVOO over a low heat
-Brown Meat and Sausage together, add Italian seasons and garlic powder if desired
-Drain Meat in sink to remove grease
-Drain veggies in sink to remove excess EVOO
-Combine veggies and meat with sauce, warm over a low heat while pasta cooks
-Cook Pasta for about 7 minutes or until al dente
-Drain Pasta and rinse under cold water for three minutes
-Add pasta to sauce
-Enjoy!!
 
Lovely recipes everyone. It reminds me my sister and I need to do our annual Bring your own sauce night. We make fresh pasta and everyone else brings whatever their favorite sauce is. Then it's just pasta, wine, and buffet of sauces. It's quite fun actually. :)

Here's my friend's mom's sauce:

Mama Testa’s Sauce (with deviations)
1 small onion chopped
1 tablespoon chopped garlic
Cook in small frying pan on low – in olive oil till tender. Add to crock pot.
(deviation: add red and orange bell peppers to the mix)

1 cup water
1 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon oregano leaves
¾ teaspoon basil leaves
½ teaspoon marjoram leaves
1 bay leaf
16oz tomato sauce
16oz tomato puree
1 large can tomato paste
2 cups red wine
Add meatballs and cook.
(deviations: add Italian sausage too)

Mama Testa’s Meatballs
2pds ground chuck and ground pork
1 cup Italian bread crumbs
½ cup evaporated milk
1 small finely chopped onion
1 ½ teaspoons garlic salt
1 teaspoon Worcestershire sauce
2 eggs

Mix all ingredients, shape into larger than golf ball size & drop into spaghetti sauce.
Simmer on low in crock pot for about 10 hours or so.
If you cook on HI, it takes 5-6 hours.
 
Bowtie Pasta with Sausage(or chicken) and peppers

1 box bowtie pasta
1lb sausage OR 2 whole chicken breasts roasted
1 green pepper cut into 1in long slices
1 red pepper cut into 1in long slices
Diced jalapenos to taste
crumbled feta cheese

Cook the bowtie till Al dente. Either brown the sausage, or warm the chicken breast. The sausage should be like ground meat, break it up until crumbling. IF chicken, cut into bite size chunks. In a saute pan, either with the sausage, or on their own, cook the peppers until they are just tender. Toss the pasta, meat, peppers, jalapenos and feta together in a large bowl and serve with olive oil. SO SO SO Good
 
Oohh! I got a couple new things to try from this thread!!

I don't have any recipes to add. I don't use many recipes, just make it up as I go along. I'm excited to try these though. I was gonna make chicken casserole tonight but think I'll try one of these instead!
 
I am totally making that linguini with shrimp scampi this week.... sounds sooo yummy! I love shrimp and pasta!

I live near a Jamie Oliver restaurant and I have to say I LOOOOVE their wild truffle pasta...it's just pasta (tagliatelle) tossed with wild truffle shavings, grated parmesan, butter and I think a little bit of nutmeg...it's divine! I'm hungry for it now...damn it.
 
Pasta and rice are my go to's for leftovers most of the time.

I sautee lightly in light virgin olive oil 1 chopped vidalia onion, with chopped yellow squash and then toss in some brocolli pieces (last couple of minutes of sauteeing) until tender.(sometimes I may add either button mushrooms or cremini mushrooms sauteed as well or some toasted almond slivers or just a handful of walnut bits)

I then toss this in with the cooked angel hair pasta.

I can eat this as a vegetarian dish or what I am doing tonight and sauteeing a pound of dry sea scallops in garlic butter and tossing into the angel hair pasta/vegggies mix.


Other times i will add leftover chicken or even salmon (flake it first) if I have any.
 
Pasta with arugala -- modified from a recipe I saw on Tyler's Ultimate

5-6 cloves garlic -- peeled, crushed, thin sliced
1/2 stick butter
1/4 cup olive oil
1/2 tsp red pepper flakes
zest of 1 lemon

1 lb dry pasta, cooked & drained

broccoli (however much you want to eat), cut into florets
2 Tbsp. olive oil
4 Tbsp. lemon juice
1/4 cup water

1/2 package of arugala (we get at Whole Foods)
1/4 cup fire roasted tomatoes, sliced (from WF bulk olive bar)
splash lemon juice
fresh ground black pepper


Put olive oil, butter, and garlic in a small pan over low heat and let cook for as long as you can -- you want the garlic to slowly caramalize. Should have lots of oil/butter around it so it isn't frying. After 10 minutes or so, add pepper flakes and lemon zest. Let continue cooking until everything else is prepared.

Cook pasta until al dente.

While pasta cooks, prepare broccoli --
Heat oil in pan, add water, broccoli, and lemon juice. Cover with lid. When broccoli is just turning bright green, remove lid and watch carefully until cooked to your taste. Remove broccoli from pan. Reduce liquid until thick and poor over broccoli.

Put pasta, fire-roasted tomatoes, and arugala into a large bowl. Pour oil/butter/garlic mixture over the top of the arugala. Toss well. Add broccoli. Add lemon juice & ground pepper to taste.

Also yummy with a bit of fresh grated parmesan over the top.
 
Pasta with veggies in basil pesto (my go-to for under 30 minute meal)

Cook veggies of your choice. ( I like to use broccoli, crimini mushrooms, and peas)
Cook pasta of your choice. (fresh or dry, any shape is good)

Use a food processor to blend 1 clove garlic, handful of toasted pecans, zest of 1 lemon, bunch of basil, enough olive oil to form thick goop.

Toss pasta with a bit of butter & some black pepper. Stir in pesto. Toss in veggies.

Serve with parmesan (or smoked mozzerella or asiago)


Great with a nice red wine or a richer white wine. (some chards are great with this, riesling is also pretty good here)
 
Creamy Pumpkin and Sage Pasta

Ingredients:

1 small ~3 lb baking pumpkin, sliced and cleaned, and roasted flesh side down in water for 90 minutes at 350 F. Pureed to yield about 3 cups of pumpkin puree.
4 strips thick cut bacon, chopped
3 links hot italian sausage, casings removed and chopped
1 leek, white and pale green parts, cleaned and chopped
1/2 a red onion, chopped
6 cloves of garlic, chopped
1 cup heavy cream
1/2 cup milk
large handful of sage leaves
good handful of parmagianno regianno
1 lb. pasta, cooked according to package directions in very salted water
sea salt and freshly ground pepper
garlic chives, snipped, for garnish

Directions:

In a heavy bottom pot or a dutch oven, fry the bacon until it reaches your preferred doneness. Remove from the pot, reserve on a paper lined plate, and cover with another paper towel to remove excess grease. Add the sausage to the pot, and brown on all sides, ensuring the sausage is cooked all the way through. When done, reserve on a plate covered with a paper towel.

Remove all but ~2 Tbsp of the grease from the bottom of the pan, and add the leeks and onions. Sautee for about 5 minutes until they are soft, and then add the garlic, stirring for about another minute. Add the sage leaves and stir for another moment until fragrant.

Deglaze the pot with the pumpkin puree, stirring up all of the brown bits from the bottom. Simmer for about 5 minutes until warmed through. At this point, using a blender or immersion blender, blend the sauce together to form a smooth consistency. Add the milk and cream slowly while the stick blender is on, tilting ever so slightly up and away from the bottom of the pot. Careful! Don’t tip it too far up or your backsplash will be painted orange with sauce.

Add the bacon and sausage back into the pan and correct seasoning and stir in the parmagianno regianno. I found my bacon to be extremely salty, so I only added about 2 tsp each of salt and pepper to the dish. You may require more as this makes quite enough sauce for several servings. Toss the sauce and pasta together, or freeze a portion of it for later. Snip some fresh chives over the dish and serve.

This is a riff on Giada's Arrabiata Sauce

Ingredients:

6 oz. pancetta or thick cut bacon, chopped into 1/2″ pieces
1/2 a yellow onion
4 cloves of garlic, finely chopped
a good handful of fresh basil, leaves picked
a small handful of fresh oregano
3 very generous pinches of crushed red pepper flakes
1 pinch of nutmeg
salt and pepper
1 large tin crushed tomatoes
1 small wineglass of red wine

Directions:

In a large saucepan, fry the bacon or pancetta over medium heat until the fat has been rendered, but the bacon or pancetta is not yet crispy. Remove the cooked bacon or pancetta from the pan, and set on some kitchen paper to drain.

Add the basil and oregano to the pan over medium high heat, to crisp the leaves. Cook for about 90 seconds, then add the onion. Cook for another minute, then add the garlic and cook for another minute or so. Add the crushed red pepper flakes and the nutmeg, and cook, stirring occasionally, until the onions are translucent. Add the wine to the mixture and stir for a minute or two.

Add the crushed tomatoes to the saucepan, and stir the bacon back in. Season with salt and pepper, and taste to make sure the sauce has a bit of spice. Simmer covered over low heat for about 30 minutes. Taste again, and adjust seasoning and add more red pepper flakes if desired, simmering uncovered for another 10 minutes.

Serve over cooked pasta, along with a lovely green salad! Enjoy!

Fresh Pappardelle with Broccoli and Cheese Sauce

Ingredients
For the pasta:

4 large free-range or organic eggs
400 grams flour, plus extra for dusting
Sea salt
For the cheese sauce:

3/4 cup creme fraiche or sour cream
1/4 cup whole milk ricotta
5 ounces sliced fontina or other nice melting cheese (I used Jarlsberg)
5 ounces freshly grated Parmesan
Sea salt and freshly ground black pepper
1 pound broccoli
2 large free-range or organic egg yolks
1 small bunch fresh marjoram, oregano or thyme tips, leaves picked (I used thyme)
Freshly grated Parmesan, for serving
Extra-virgin olive oil

Crack the eggs into a food processor and add the flour. Pulse frequently and listen for the sound changing to a rumble - this means the dough is coming together nicely. When the dough is the consistency of bread crumbs, turn the power off and test the consistency by pinching the dough. If it’s a bit sticky add a little more flour and pulse again.

Tip the dough mixture onto a floured surface and shape it into a ball using your hands. Give it a little knead until smooth, then divide your dough into 4 equal parts. Start on the thickest setting of your pasta machine and run the first bit of dough through 4 or 5 times, moving the rollers closer together each time until the pasta is silky, smooth and about as thick as a CD.

Flour your finished sheet generously, then fold it up and cut across into 1/2-inch strips. Gather all the slices together and toss them through your fingers, with a little flour, to open them up and make your pile of tagliatelle. Place to 1 side and repeat with the rest of the dough.

Bring a large pan of salted water to the boil. In a bowl large enough to rest on top of the pan, put your creme fraiche or sour cream, fontina or other melting cheese and your Parmesan with a pinch of salt and pepper. Place the bowl over the pan for the cheeses to slowly melt. It won’t take long.

Meanwhile, trim any dry ends off the broccoli, then finely slice the stalks diagonally and leave the florets whole (cutting any larger ones in half).

At this point the cheese sauce should be lovely and oozy, so remove the bowl from above the pan and drop the pasta and broccoli into the boiling water. Boil hard for 2 to 3 minutes, until the pasta is just cooked through.

Whip up the 2 egg yolks and the marjoram, or other chosen herb leaves, into the sauce. Drain the pasta and broccoli, reserving a little of the cooking water, and quickly toss them with the sauce - the heat from the pasta will be enough to cook the eggs through. If the sauce is a little thick, add a few splashes of cooking water to make it silky and loose. Taste and season, if necessary.

Serve as quickly as you can, with some extra Parmesan sprinkled over the top and a drizzle of extra-virgin olive oil.
 
my chunky tomato & red wine sauce:

4Tbsp olive oil
2 onions diced
4-6 cloves garlic; peeled, crushed, fine diced
4-5 cans Whole Foods diced tomatoes (16oz cans), with liquid
3/4 bottle red wine (I like merlot or cab here -- whole bottle is fine too)
fresh or dried oregano to taste (usually about 1-2 Tbsp dry)
basil (optional -- sometimes I use, sometimes not) cut into thin strips


Heat oil in large pot. Add diced onions and cook until mostly tender. Turn heat to med-low and add garlic. Cook until caramalized. Add tomatoes & their liquid. Reduce a bit (or just add) and then add remaining ingredients. Simmer until reduced to the thickness you like.


Great over fresh pasta. (yummy with dry too). Can also serve with fresh grated cheeses. If you are doing meatballs, fry them and then add while sauce simmers.
Make extra thick and use in lasagna.

Can also add dice red peppers with the onion.

Or add sauteed mushrooms before serving.
 
lliang-chi, that sauce and meatball recipe sounds delicious! Have you made it in the crock pot before? Is it as good as doing it in a fying pan? I ask because I've been making a lot of nasty recipes in the crock pot, so I'm a little gun shy and if you say that doing it the traditional way is better, I'll save the crock pot for something else! :cheeky:
 
One of my favorites is the shrimp scampi recipe that TGal mentioned. I modify it though. I skip the lemon zest (I do use lots of lemon juice though), unsalted butter, olive oil, and red pepper flakes. I add capers and/or cooked grape tomatoes when we have some on hand though. It's really tasty! I also cheat and buy pre-cooked (peeled) shrimp from the seafood counter near the deli at the grocery store.

Everyone's recipes sound yummy!
 
yennyfire said:
lliang-chi, that sauce and meatball recipe sounds delicious! Have you made it in the crock pot before? Is it as good as doing it in a fying pan? I ask because I've been making a lot of nasty recipes in the crock pot, so I'm a little gun shy and if you say that doing it the traditional way is better, I'll save the crock pot for something else! :cheeky:
Click to expand...

Yenny, If I make the meatballs with turkey I throw the meat balls in the crock pot as well. Less fat. I kinda am not a fan of the globs of fat you get when you make it with regular ground pork & non-sirloin beef. It's a nice way to be lazy. The meatballs aren't a nice brown color but still taste good. If you want the nice browned, sorta crunchy exterior, you can pan fry the meatballs. But the pasta sauce in the crocker is GREAT! Set it and forget it. I rarely make tomato pasta sauce on the stove anymore since it ends up so yummy and so much easier when it's cooked on a low and slow method like a slow cooker.

~LC
 
Looking för something that takes under 10 min, practically no washing up and that is so good you can serve it to guests?

Now this is something that I made up and I am one of those horrible persons who don't measure stuff just keeps on going till it looks good, so please bear with me.

Ricotta, basil and garlic sauce.
-Ricotta cheese
-fresh basil (about 1/3 of those plant thingies)
-garlic (I love garlic but in this you don't want it to take over so about 2 cloves)
-olive oil
-salt
-black pepper (white pepper can work in case of emergancy)
-water
-cherry tomatoes( can be taken away)

Put water to boil with salt. Get a bowl big enough to turn the pasta, drizzle olive oil in it. Press the garlic into the oil. Finely chop and crush the basil, add to the garlic and oil. Salt and pepper, go slow you can always add more. Mix in the ricotta and blend with water until it starts to get more like drink yougurt in consistency. Boil the pasta, I usually use fresh pasta but normal works too. Slice cherry tomatoes into quarters or halves. Mix pasta tomatoes and sauce. Serve. You can serve it as stand alone or as a side.
 
I dunno how fantastic it is but we love it... and it's super easy!

open italian sausage and fry it up with an onion then add chopped tomatoes, herbs, and a container of ricotta cheese and toss it with your pasta. I think it kind of tastes like sausage pizza haha.
 
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