PASTA MAMA
Make and share this Pasta Mama recipe from Food.com.
Provided by bungalowten
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta - fresh takes 2-3 minutes; follow directions on packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS. hot water before adding eggs.).
- Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan.
- Add minced garlic and the last four ingredients (seasonings) ; sauté together 1-2 minute.
- Add parsley; add pasta with 1 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs).
- Add beaten eggs. Mix thoroughly.
- Add Parmesan, cook through and serve.
PASTA A LA MAMA
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
- Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
- Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.
HUGO'S FAMOUS PASTA MAMA
If you've ever heard of Pasta Mama you've most likely either eaten it at Hugo's Restaurant in LA, or you heard about it just like I did from Susan Feniger on the show Best Thing I Ever Ate on Food Network.
Provided by DavidL2415
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- 1) Pull out, set up and prepare all ingredients for the dish 2) Prepare pasta - fresh takes 2-3 minutes; follow directions on the packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS hot water before adding eggs.) 3) Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan 4) Add minced garlic and 1 tsp mixed dry seasonings; sauté together 1-2 min. 5) Add parsley; add pasta with 2 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs) 6) Add beaten eggs. Mix thoroughly. 7) Add cooked sausage, basil and Parmesan, cook through and serve
Nutrition Facts : Calories 1147 calories, Fat 50.7902732447828 g, Carbohydrate 100.70687782187 g, Cholesterol 145.87771088 mg, Fiber 3.82627338118023 g, Protein 68.6015688591938 g, SaturatedFat 23.857158502422 g, ServingSize 1 1 Serving (548g), Sodium 2687.57672338915 mg, Sugar 96.8806044406897 g, TransFat 4.18953932490326 g
SPAGHETTI ALLA MAMMA
A friend brought this recipe home from a hunting trip to Italy. He and his group ended up in a farm house somewhere in the middle of nowhere in northern Italy, and the elderly lady threw this together to feed them. Amounts are a guess. Our friend told us "She threw olive oil, lots of parsley, shrimps, anchovis, tomato paste, canned tomatoes, pepperoni and garlic into her skillet, fied it for some minutes and then added cooked spaghetti, mixed everything and served it". I've made it many times now and always did exactly what the Italian lady did - as long as you use lots of parsley and a little less of the other ingredients, you'll never go wrong!
Provided by Mia in Germany
Categories Spaghetti
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti al dente according to package directions. Drain and set aside.
- Finely chop anchovis.
- In a large skillet, heat olive oil, but not to smoking point!
- Add chopped parsley, stir, then add minced anchovis, garlic, pepperoni, shrimps.
- Fry for about one minute, then add tomato paste.
- Fry for about 30 seconds, stirring, then add canned tomatoes. Stir until nicely combined and heated through, then add cooked spaghetti.
- Season with salt and pepper to taste.
- Thoroughly mix until everything is combined and heated through.
- Serve and enjoy.
Nutrition Facts : Calories 438.3, Fat 10.4, SaturatedFat 1.6, Cholesterol 116.7, Sodium 1048.6, Carbohydrate 59, Fiber 4, Sugar 3.9, Protein 26.3
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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