Creamy Garlic Pasta

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

source

olive garden fried ravoli

16 oz Package of Meat Filled Ravioli ( fresh or frozen -unthaw if frozen )
2 Eggs Beaten
1/4 C Water
1 tsp. Garlic Salt
1 C. Flour
1 C. Bread Crumbs Plain
1 tsp. Italian Seasoning

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with you favorite marinara sauce.

chicken parm casserole

recipe here

Rigatoni with Sweet Sausage and Tomato Sauce

This is a family favorite from the Sopranos cookbook courtesy of my New York neighbor.
The sauce is great with any italian dish.
I make double the sauce and freeze it for later use sometimes.

Ingredients:
1lb. Italian style ground pork
2 tbsp olive oil
2 garlic cloves, finely chopped
1/2 cup dry white wine
1 can 28oz Italian tomatoes, puree in food processor
salt and pepper
3-4 fresh basil leaves, torn to bits
1 lb rigatoni noodles
1/2 cup grated romano cheese

1. In large pot, heat oil over medium heat. add sausage and garlic, cook and stir frequently until sausage is lightly browned.
2. Add wine and bring to a simmer. Cook until most of the wine evaporates.
3. Stir in tomatoes and salt/pepper to taste.
4. Reduce heat to low and cook, stirring occassionally, until sauce thickens (1 1/2 hours)
5. Stir in basil. Remove from heat and let sit for 15 minutes. (sauce will thicken as it sits)
6. Boil noodles and drain well. 
7. In a large serving bowl toss noodles with sauce. Serve with grated cheese.

Baked Ziti for dinner tonight

Baked Ziti

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.