Brentwood Pasta Recipes

BRENTWOOD PASTA

Steps:

• Sauce:.
• Heat oil in a sauce pan.
• Add onion, garlic and jalapeno and saute over medium heat until lightly brown.
• Add the chili powder. cumin and tomato paste cook over low heat for 5 minutes.
• Add mustard, garlic puree, chipotle puree, cream and stock and simmer for 20 minutes.
• Add Parmesan cheese and thoroughly incorporate into the sauce.
• Season with salt and pepper to taste.
• Strain sauce through a strainer and store in container until use later.
• Pasta:.
• Pasta should be cooked and drained.
• Heat oil in a skillet and add the garlic, shrimp and sausage.
• Saute for 2 minutes on high heat.
• Add cream sauce and peppers, simmer on medium heat for 4 minutes reducing the sauce by half.
• Add pasta and basil and toss all ingredients thoroughly.
• Place finished pasta in a bowl and garnish with tomatoes and freshly shredded Parmesan cheese.

ROASTED CHERRY TOMATO PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
• Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
• When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
• Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
• Serve topped with Pecorino Romano cheese.