better than the jar.
1/2 cup butter
1 1/2 cups heavy cream
2 tsp minced garlic (or powdered)
1/2 tsp Italian seasoning
2 cups grated Parmesan cheese
salt and pepper to taste
In a large skillet, simmer the butter and cream for two minutes. Stir in the seasonings, and whisk in the Parmesan until melted. Serve over 1 pound of pasta, with chicken and/or broccoli for bonus points.
but for grownups.
2 tbs neutral oil
1 onion, diced
5 garlic cloves, minced
1 pound ground beef
1 cup dry white wine
3 1/2 cups chicken stock
3/4 cup heavy cream, half and half, or whole milk
2 tbs hot sauce
2 tsp paprika
1 bay leaf
16 ounces rotini pasta (elbows work too - cut the chicken stock by 1/2 cup)
5 slices American cheese, ripped into small pieces
1 cup grated cheddar cheese
salt, pepper, parsley, and chives to taste
In a Dutch oven, heat the oil over medium-low. Cook the onion until softened and golden brown. Add the garlic and cook for an additional minute.
Increase heat to medium and add the ground beef. Cook until fully browned, and then drain most of the fat. Add the white wine and fully reduce.
Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf. Bring to a boil, and then add the pasta and stir frequently until cooked through.
Reduce the heat to low. Stir in both types of cheese and mix until melted. Remove from heat, season to taste, and serve.
a BBQ staple.
1 pound cooked/rinsed/cooled elbow macaroni
1/2 cup sliced scallions
1 cup mayo
1/4 cup white vinegar
1/2 tsp black pepper
1/2 tsp salt
2 carrots, finely grated
combine the mayo, vinegar, and seasonings to make the dressing. add the carrots, scallions, and dressing to the pasta, and mix well. best after 12+ hours in the fridge.
not just for Sundays.
1 pound pasta, prepared according to package directions
1 pound meatballs or Italian sausage links (optional)
1 28-ounce can San Marzano tomatoes
2 tsp salt
2 tsp dried basil (can sub fresh, julienned)
1 tsp dried oregano
Parmesan rind (optional)
A glug of red wine (I like cabernet sauvignon - optional)
Parmesan cheese for serving
In a Dutch oven or stock pot, heat a bit of olive oil over medium. If using, sear the meatballs/sausage on all sides. Don’t worry if there are little brown bits stuck to the bottom of the pot.
Add the tomatoes and half a can of water. Mash the tomatoes gently with a fork, whisk, or potato masher. Add the seasonings, and the red wine and Parmesan rind if using.
Once bubbling, lower the heat, cover, and allow to simmer for up to three hours, stirring occasionally.
Before serving, remove the Parmesan rind. Toss with pasta and drown in Parmesan cheese.