Category Archives: pasta sauces

Lemon Pasta Sauce

By Chef Lippe

I love this dish served with fresh fish or clams. It is so easy to make and only takes 10 minutes from start to finish. If you like a lot of lemon flavor use our lemon and garlic linguine.

lemon pasta sauce 

INGREDIENTS

10 ounce package of Fratello Sole fresh linguine

1 clove garlic for rubbing

2 lemons (zest of 1 lemon, juice of 2 lemons)

5 tablespoons olive oil

Salt

1 cup finely grated parmesan cheese plus extra for sprinkling

Bunch fresh parsley, leaves picked and chopped

 

DIRECTIONS

Place the fresh linguine in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook pasta to al dente’.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon and slowly drizzle in olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and parmesan cheese.

When the linguine is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with parmesan cheese, fresh parsley and lemon zest. Serve immediately.

 

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Filed under Artisan pasta, Chef Lippe, Fettuccine, Lemon, Lemon Sauce, Pasta, pasta sauces, recipes, salmon, shrimp

Pasta for Dinner or Dessert???

By Chef Lippe

Yes I know, that I am crazy (mash potato fudge and chocolate pasta with chilli sauce) but this was a big hit for desert the other night! Now that I make and sell pasta 24/7 (at least it feels that way) I always have fresh pasta around the house and thought a desert might be good with some of the lemon fettuccini I made last week. Besides, pasta is made from flour and eggs, the basis of Western pastries, so there is no reason why it shouldn’t work. I decided to give it a try.  I have also included a second recipe where I cooked the pasta into a cake. Enjoy!

sweet pasta

Ingredients

1 pint half-and-half

1 lemon, zested

1 orange, zested

2 tablespoons honey

1 pinch kosher salt

12 ounces linguine, fresh (or fettuccini)

1 tablespoon lemon juice

3 ounces semisweet chocolate

1/4 cup hazelnuts (chopped and toasted) (optional)

Directions

Bring a large pot of salted water to a boil.

In a large heavy skillet heat the cream, zests, honey and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.

While this is cooking add fresh pasta to boiling water and cook for 2 to 3 minutes. Drain pasta and add to skillet.

Add lemon juice and stir to combine. Place on severing dishes, add shaved chocolate and hazelnuts.

 

Sweet Pasta Cake

sweet pasta cake

Ingredients

10 ounces fresh linguine
Olive oil for greasing
4 tablespoons of Amaretto liquor
½ cup raisins
4 eggs
½ cup sugar
¼ cup almonds, chopped
Zest of 1 orange
4 granny smith apples
Juice of ½ lemon
4 tablespoons of sugar
Salt

Directions

Place the raisins in a small bowl and pour over the Amaretto liquor. Leave to soak for 10 minutes.

Preheat the oven at 350 degrees.

Peel, core and coarsely grate the apples. Place in a bowl and squeeze over the lemon juice (so that they do not turn brown).

Line a 8 x 8 cake pan with baking parchment and lightly brush with oil.

In a large saucepan, cook the linguine in the salted boiling water. Drain and rinse under cold water. Set aside.

Meanwhile, in a large bowl lightly beat the eggs with the sugar. Add in the almonds, the orange zest and the raisins with the Amaretto liquor. At last fold in the pasta and the grated apples.

Pour the mixture in the cake pan, cover with foil and bake for 40 minutes.

Once the 40 minutes are up, remove the foil, sprinkle with sugar and continue to bake for a further 10 minutes until lightly browned and crispy on top.

Let cake rest for 15 minutes before cutting.

 

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Filed under Artisan pasta, chocolate, Homemade, Lemon, Pasta, pasta sauces, recipes

Broccoli and Pasta Sicilian Style

By Chef Lippe

broccolli and rasin salad

Serves 4 to 6

Ingredients:

10 ounce bag of fresh pasta

1 head of broccoli florets, rough chopped

2 cloves of garlic, minced

¼ cup red bell peppers minced

¼ cup olive oil

½ cup golden raisins

½ cup chopped walnuts

½ teaspoon lemon zest

½ cup bread crumbs

Salt and pepper to taste

 

Directions:

Gently sauté garlic, red bell peppers, breadcrumbs and walnuts in 2 tablespoons of olive oil, just until toasted, add lemon zest.

In the meantime bring a large pot of salted water to a boil. Add broccoli. When water comes back to a boil add pasta. Cook for 3 minutes. Ladle cup of pasta water into bowl with raisins.

Drain pasta and broccoli and toss everything together

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Carrot Cauliflower Sauce with Coriander and Sage

By Chef Lippe

 

One way to get your kids to eat their vegetables is to hide them in cheese and pasta! This sauce taste good over any flavor of fresh pasta, however, a spinach or basil is my favorite, but even store bought pasta will taste great with this sauce.

carrot and cauliflower sauce

Ingredients:

½ medium onion, diced

1 clove garlic, minced

1 tablespoon olive oil

1 cup chopped cauliflower

1 cup chopped carrots

2 cups vegetable stock

½ cup of half and half

2 teaspoons flour

¼ teaspoon coriander

¼ teaspoon nutmeg

½ teaspoon dried sage

½ teaspoon black pepper

Salt to taste

1 cup shredded sharp cheddar cheese

 

Directions

  • Heat olive oil in a medium pot over medium-low heat, add onion and garlic and sauté until translucent, 3 – 4 minutes.
  • Add cauliflower, carrots, and stock. Bring to a boil and then simmer until the vegetables are cooked about 10-12 minutes.
  • Turn off the heat and add your half and half. Use an immersion blender or transfer to counter top blender and blend until smooth. Add flour and whisk into the sauce. Turn the heat back on and simmer until the sauce thickens.
  • Stir in your coriander, nutmeg, sage, salt and pepper. Add cheddar and stir until smooth.
  • Serve over pasta of your choice. (I like spinach and garlic).

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Filed under Artisan pasta, Carrot and Cauliflower Sauce, carrot sauce, coriander, Food, Food blog, pasta sauces, recipes, sage

FAVORITE SAUCES FOR YOUR FRESH PASTA

By Chef Lippe

Simple Marinara Sauce

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (28 ounce) can tomato puree
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried parsley

DIRECTIONS
Heat oil in a large saucepan over medium heat. Sauté garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

ALFREDO SAUCE

  • 1/2 cup cream cheese
  • 1 cup milk 0-2 %
  • 3 tbsp freshly grated Parmesan cheese
  • 1 clove of garlic
  • 1 tbsp pepper
  • 1/2 tsp salt
  • 3 tbsp dry parsley/ 1/2 cup fresh

DIRECTIONS
The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.
Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams.
Pour desired amount over pasta, cook meat in sauce to absorb flavor into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce.
If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.

SAGE BROWN BUTTER SAUCE

  • 5 tablespoons unsalted butter
  • 15 to 18 small fresh sage leaves
  • 1/4 cup low-sodium chicken broth

DIRECTIONS
Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes.
Add sage and chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened, about 3 minutes. Season with salt and freshly ground black pepper and serve over your favorite Pasta!

CHAMPAGNE CREAM SAUCE

3 Shallots (minced)

  • 3 Scallions (chopped)
  • 1/2 Stick Butter
  • 1 Cup Champagne
  • 1/2 Cup Heavy Cream

DIRECTIONS
In a sauté pan or skillet, sweat some minced shallots in butter, add chopped green onions and sweat for a few more minutes. Then add champagne and allow to reduce for about 10 minutes. Last, add some heavy cream and mix to emulsify.

VODKA SAUCE

  • 1/2 cup of olive oil
  • 1 tsp butter
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley
  • 1/4 cup onions chopped
  • 1 large can whole peeled tomatoes
  • 1 pint heavy cream
  • 1/2 cup vodka
  • salt and pepper to taste

DIRECTIONS

In a sauce pan, add oil, butter onions and garlic. Sauté until onions are clear.
Add vodka, tomatoes and parsley. Slowly mix in the cream.
Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve.

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