Tuxedo Pasta Recipes

TUXEDO PASTA

Steps:

• Cook pasta according to package directions.
• In a skillet, saute the chicken, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender.
• Add the lemon juice and broth.
• Bring to a boil.
• Reduce heat, cook and stir for 2 minutes or until heated through.
• Drain the pasta and add to skillet.
• Stir in the Parmesan cheese, basil and remaining butter.

TUXEDO BOW-TIE PASTA SALAD FOR PICNICS AND POTLUCKS

Steps:

• In a large bowl stir together the mayonnaise, olives, artichoke hearts, peppers, broccoli florets, celery, cucumber, and tomatoes. Now is the time to add the pepperoni or salami and cheese, if using.
• Add the cooked and drained pasta; mix thoroughly.
• Stir in the reserved artichoke marinade, a spoonful at a time, to the desired consistency.
• Add salt and pepper to taste.
• Garnish with snipped fresh herbs (parsley and chives).
• Cover and thoroughly chill (several hours or overnight) before serving.

TUXEDO BOW-TIE PASTA WITH SHRIMP

Steps:

• Dough: Stir together 1 cup "00" flour, 2 teaspoons warm water, and half of eggs (about 1/4 cup) in a medium bowl until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
• In another medium bowl, vigorously whisk remaining half of eggs with cuttlefish ink and 1 teaspoon warm water to thoroughly combine. Stir in remaining 1 cup flour to bowl with cuttlefish mixture and mix until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
• Form each dough into a square disk, tightly wrap in plastic, and let stand 1 hour.
• Unwrap both doughs; place cuttlefish-ink dough on top of plain dough. On a floured surface, roll the stack of dough out to an 18-by-20-inch rectangle. Cut into 1-inch-wide strips, then crosswise into 2-inch-long rectangles. Keep cut pasta covered with plastic wrap while you work.
• Working one at a time, pinch middle of each pasta rectangle with 2 fingers to create a bow-tie shape; transfer to a rimmed baking sheet generously dusted with semolina.
• Shrimp Sauce: In a small saucepan, bring shrimp shells and 2 cups water to a boil. Reduce heat to medium and simmer 5 minutes; strain and discard shells. Heat oil in a large straight-sided skillet over medium. Add garlic and red-pepper flakes; cook until sizzling and fragrant, 30 seconds.
• Stir in tomato paste; cook until caramelized, about 1 minute. Add shrimp broth and both citrus juices. Simmer until sauce is thickened and reduced to approximately 3/4 cup, 6 to 7 minutes.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, 7 to 9 minutes. Reserve 1/2 cup pasta water; drain. Add pasta and 1/4 cup pasta water to sauce and cook, stirring frequently, until sauce clings evenly to pasta, 2 to 3 minutes.
• Add shrimp, stirring just until cooked through, about 1 minute. Remove skillet from heat. If pasta appears dry, right before serving stir in more pasta water a little at a time, just until sauce clings evenly to pasta again. Transfer to bowls, drizzle with oil, and serve.

SPINACH GARLIC PARMESAN ORZO WITH CRISPY BACON

Steps:

• Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.
• While the bacon is cooking, place a large pot of water over high heat and add in a generous amount of salt. Once water boils, stir in the orzo and cook until al dente about 7-9 minutes. Once orzo is done cooking, drain pasta and set aside in the colander. Make sure to reserve ½ cup of the pasta water.
• Next add 1 tablespoon butter to the same pot you cooked the pasta in and place over medium heat. Once butter is melted, add in minced garlic, carrot, corn, red bell pepper and saute for 2 minutes.
• Next add in spinach; cooking until the spinach wilts, about 2 minutes. Add the cooked orzo back into the pot and turn the heat to low. Stir in the reserved pasta water, parmesan, garlic powder and red chili pepper flakes.
• Finally, stir in bacon crumbles. Add salt and pepper to taste. I like to add A LOT of black pepper into this dish -- it just gives it a really nice flavor! If you think it needs a little extra parmesan cheese, feel free to stir in 1/4 cup more. Enjoy. Serves 4.