Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK
I alread emailed these to Jenn for the book, but wanted to post them here too for you ladies. These are 2 delish pasta recipes. The first one is my all time fav pasta dish and we make it often!
Mom-mom’s Shells with Prosciutto
Submitted by: Jessica (Aug07OFCbride)
Original recipe by: my grandmother
INGREDIENTS:
• 1 lb large shell pasta
• ½ lb prosciutto
• about ½ cup or little more of sun-dried tomatoes, sliced
• 2-3 bouillon cubes
• ¼ cup red onions, chopped
• 2-3 tbsps sweet butter
• little less than ½ pint light table cream
• 3 tbsps olive oil
DIRECTIONS:
Chop onions, sun-dried tomatoes, and prosciutto (I lay all the slices on top of each other, long ways left to right, and start slicing thin portions until it is all chopped up).
Drop 2 or 3 bouillon cubes into 1 ½ cups of water and microwave to break it down. Use a fork to break it down further if it is still in cube-form after microwaving.
Boil your water (add teaspoon or so of salt to water) and add pasta.
Once you put your water on, heat 3 tablespoons oil in pan
Add onions to pan and cook until transparent.
Add sun-dried tomatoes, stir occasionally, for a minute or two.
Add prosciutto and stir to mix all together, let it cook for a couple minutes, stir occasionally.
Add 2 or 3 tablespoons of sweet butter. Let it melt in and mix all together.
Add chicken broth slowly, little at a time. Stir occasionally.
As your pasta is just about finishing up, add your ½ pint light cream into the pan at the very end, a little at a time. Stir occasionally.
Drain pasta and pour it into a large pasta bowl, and then add the pan contents into bowl and mix all together.
Yields- 4-6 servings
Special notes: You will want to wait a couple minutes before serving so that the cream gets thicker. It may seem too liquidy at first. You can sprinkle parmesan cheese on top, but we usually don’t.
I only use San Daniele or Parma brand prosciutto. I also use just 2 bouillon cubes and 2 tbsps butter, but you can use a little more if you like saltier taste. But be careful because the prosciutto is salty as well. As for the cream, it must be light cream and may go by one of a few names (table cream, light cream, light whipping cream).
This is my favorite pasta dish ever, hands down!
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Ellen’s Shells with Sausage and Tomato
Submitted by: Jessica (Aug07OFCbride)
Original recipe by: Ellen (my sister’s mother-in-law)
Recipe adapted by: Jessica
INGREDIENTS:
• 1 lb large shell pasta
• 2 lbs sausage
• 3 tbsp butter
• ½ cup chopped onion
• 1 clove garlic
• 2 tbsp chopped parsley
• 2-3 chopped tomatoes
• Sprinkle of parmesan cheese
DIRECTIONS:
Fill a pot with water and add the sausage- medium high. Bring to boil so that the sausage is white all the way through. Then drain and slice the sausage (will look like coins). Don’t worry if the sausage is still slightly pink, since it will cook in the pan too.
Sautee garlic and onion in butter in a pan.
Add parsley to pan a couple minutes later, once the onions appear transparent
Add sausage to pan- brown it so that all of the pink is out.
Add chopped tomatoes.
Cover the pan and lower the heat. Let simmer for 45 mins.
After sausage mixture has been simmering for a while (30 mins or so), you will want to start your pasta. Put your water on to boil and cook your shells for the last 10 minutes or so.
Then mix all together and sprinkle with parmesan cheese.
Special notes: I try to use wheat pasta if I can find it. I also use sweet Italian turkey sausage instead of regular sausage. I found that the tomatoes really cook down a lot during the 45 minute simmer, so it may be better to add them closer to the end of the simmering process. Also, you can cut the sausage down a bit smaller if preferred- maybe cutting each slice in two. Just a warning- this is a rich tasting dish.
Mom-mom’s Shells with Prosciutto
Submitted by: Jessica (Aug07OFCbride)
Original recipe by: my grandmother
INGREDIENTS:
• 1 lb large shell pasta
• ½ lb prosciutto
• about ½ cup or little more of sun-dried tomatoes, sliced
• 2-3 bouillon cubes
• ¼ cup red onions, chopped
• 2-3 tbsps sweet butter
• little less than ½ pint light table cream
• 3 tbsps olive oil
DIRECTIONS:
Chop onions, sun-dried tomatoes, and prosciutto (I lay all the slices on top of each other, long ways left to right, and start slicing thin portions until it is all chopped up).
Drop 2 or 3 bouillon cubes into 1 ½ cups of water and microwave to break it down. Use a fork to break it down further if it is still in cube-form after microwaving.
Boil your water (add teaspoon or so of salt to water) and add pasta.
Once you put your water on, heat 3 tablespoons oil in pan
Add onions to pan and cook until transparent.
Add sun-dried tomatoes, stir occasionally, for a minute or two.
Add prosciutto and stir to mix all together, let it cook for a couple minutes, stir occasionally.
Add 2 or 3 tablespoons of sweet butter. Let it melt in and mix all together.
Add chicken broth slowly, little at a time. Stir occasionally.
As your pasta is just about finishing up, add your ½ pint light cream into the pan at the very end, a little at a time. Stir occasionally.
Drain pasta and pour it into a large pasta bowl, and then add the pan contents into bowl and mix all together.
Yields- 4-6 servings
Special notes: You will want to wait a couple minutes before serving so that the cream gets thicker. It may seem too liquidy at first. You can sprinkle parmesan cheese on top, but we usually don’t.
I only use San Daniele or Parma brand prosciutto. I also use just 2 bouillon cubes and 2 tbsps butter, but you can use a little more if you like saltier taste. But be careful because the prosciutto is salty as well. As for the cream, it must be light cream and may go by one of a few names (table cream, light cream, light whipping cream).
This is my favorite pasta dish ever, hands down!
-----------
Ellen’s Shells with Sausage and Tomato
Submitted by: Jessica (Aug07OFCbride)
Original recipe by: Ellen (my sister’s mother-in-law)
Recipe adapted by: Jessica
INGREDIENTS:
• 1 lb large shell pasta
• 2 lbs sausage
• 3 tbsp butter
• ½ cup chopped onion
• 1 clove garlic
• 2 tbsp chopped parsley
• 2-3 chopped tomatoes
• Sprinkle of parmesan cheese
DIRECTIONS:
Fill a pot with water and add the sausage- medium high. Bring to boil so that the sausage is white all the way through. Then drain and slice the sausage (will look like coins). Don’t worry if the sausage is still slightly pink, since it will cook in the pan too.
Sautee garlic and onion in butter in a pan.
Add parsley to pan a couple minutes later, once the onions appear transparent
Add sausage to pan- brown it so that all of the pink is out.
Add chopped tomatoes.
Cover the pan and lower the heat. Let simmer for 45 mins.
After sausage mixture has been simmering for a while (30 mins or so), you will want to start your pasta. Put your water on to boil and cook your shells for the last 10 minutes or so.
Then mix all together and sprinkle with parmesan cheese.
Special notes: I try to use wheat pasta if I can find it. I also use sweet Italian turkey sausage instead of regular sausage. I found that the tomatoes really cook down a lot during the 45 minute simmer, so it may be better to add them closer to the end of the simmering process. Also, you can cut the sausage down a bit smaller if preferred- maybe cutting each slice in two. Just a warning- this is a rich tasting dish.
