Recipes I've Made or Talked About

Pasta

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small download pdf buttonBaked Spaghetti Casserole
The recipe below is one of my original creations. Feel free to use and enjoy it, but if you pass it on, please be sure to tell everyone that you got the recipe from Sweetnicks. Thank you!

Preheat oven to 425F. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool.

Beat egg in large bowl, add milk, 3/4 cup of the mozzarella cheese, salt and garlic powder. Stir in cooked spaghetti, mix well. Spread mixture evenly in greased 9x13 inch baking dish. Bake at 425 degrees for 15 minutes. Remove from oven and reduce temperature to 350 degrees. Spread sauce over spaghetti. Sprinkle with oregano, basil and the remaining 2 cups mozzarella cheese. Return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.



small download pdf buttonBBQ Spaghetti

Recipe courtesy of the River Run cookbook

Fishermen have their "go to" lure - reliable in a pinch - and cooks have a "go to" dish. This is ours, not only at the restaurant, but also at home.

If using leftover meat, poultry, fish or vegetables, heat them through in a skillet or microwave. If they are not yet cooked, cook them to your liking. Heat the BBQ Sauce in a small saucepan set over low heat. Meanwhile, heat the oil in a large covered skillet or pot with a lid and saute the onion until it starts to brown, 10-12 minutes. Toss in the spinach, cover, and cook for 2 minutes. Add the cooked pasta and 1/4 to 1/2 cup of the BBQ sauce; continue cooking until the pasta is heated through and the spinach has wilted. Plate the pasta and place the cooked meat, poultry, chicken, fish or vegetable right on top. (We prefer not to slice the meat or chicken). Spoon or pour as much warm BBQ sauce over the top as you like. Serve immediately. Yield: 2 servings

Simply the Best All Purpose BBQ Sauce

Mix all ingredients together in heavy-bottomed pot and stir until well combined. Cook over medium heat for 10 minutes, stirring occasionally to avoid burning the bottom of the pot. Turn the heat to low and simmer, uncovered for 1-1/2 hours, stirring every once in awhile. Use immediately or store, covered, in the refrigerator for up to 1 week. Yield: 4 cups.

Sweetnicks Notes: This recipe, people either love it or they hate it. It's definitely different. We like it - hope you do too!



small download pdf buttonCinnamon-Pancetta Carbonara
Recipe courtesy of Giada DeLaurentiis

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

Sweetnicks' Notes: Truly an OMG recipe; perfect for company, but quick enough for a weeknight meal. Very simple to make.



small download pdf buttonDa Silvano's Sugo di Pomodoro (tomato sauce)
Recipe courtesy of Da Silvano's Cookbook: Simple Secrets from New York's Favorite Italian Restaurant

Warm the olive oil in a pot and add 2 cloves of garlic. Once garlic browns, remove it. Remove pot from heat. Toss in basil and remaining garlic. Add tomatoes and return to hear. Season with salt and pepper. Stir. Cook over a low flame for about 15 minutes. Pour the cooked, drained pasta into tomato sauce and toss. Serve.



small download pdf buttonFarfalle Shrimp Newburg
Serves: 4 Time: 23 min Cost Per Serving: $2.48

Sauce:

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus 6 minutes before pasta will be done.

Meanwhile heat butter in a large nonstick skillet over medium-high heat. Add shrimp; saute 3 to 4 minutes until cooked through. Remove with a slotted spoon to a plate.

Add sherry and white part of scallions to skillet. Bring to a boil, reduce heat and simmer uncovered until liquid is reduced by half. Add Alfredo sauce and reserved juice from tomatoes; stir until blended and hot.

Drain pasta and asparagus; return to pot. Add sauce, shrimp and tomatoes; toss to mix and coat. Sprinkle with green part of scallions.

Per serving: 554 cal, 34 g pro, 75 g car, 4 g fiber, 13 g fat (7 g saturated fat), 167 mg chol, 627 mg sod



small download pdf buttonFettuccine With Sage Butter, Bacon and Artichokes

Bring a large pot of salted water to boil for pasta. Melt butter in large skillet over medium-low heat. Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes. Add bacon and artichoke hearts and cook until heated through, about 1 minute. Boil fettuccine until tender but still firm. Drain and add to sauce in skillet. Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs. Taste and season with salt if neccessary.

Sweetnicks Note: Excellent. Great weeknight meal when you're pressed for time.



small download pdf buttonHot and Cold Sesame Noodles
Serves 4

Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.

In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.



small download pdf buttonJohn Zaccaro Jr.'s Penne with Vodka Sauce
Serves 4

Bring a large pot of salted water to boil. Add the pasta and cook just until al dente. Drain. In a cup, steep the red pepper flakes in the vodka and set aside while you get on with making the sauce.

In a skillet, melt the butter and saute the onion over medium-high heat until golden and translucent, 5-8 minutes. Add the vodka and pepper flakes and simmer for 2 minutes. Stir in the tomato paste. Reduce the heat to low and add the cream and grated cheese. Stir well and heat thoroughly. Toss with the drained, cooked pasta.

Sweetnicks Note: Very yummy, flavorful and easy to make. Great for weeknights. Recipe courtesy of A Slob in the Kitchen by Karen Duffy.



small download pdf buttonKicked Up Sausage Macaroni and Cheese
Serves 4-6

Preheat the oven to 350 degrees F. Butter a large casserole dish with 1 tablespoon of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.

In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.

Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.

In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Remove from the oven and let rest for 5 minutes before serving.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

Sweetnicks Note: Very good. Recipe courtesy of Emeril.



small download pdf buttonLasagna Rolls
Prep Time: 25 minutes
Inactive Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 6 servings

Sauce:

Lasagna:

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Sweetnicks Note: A little time consuming, but well worth it. Looks great presentation-wise, for company. Recipe courtesy of Giada DeLaurentiis.



small download pdf buttonGiada DeLaurentiis' Lemon Spaghetti

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Sweetnicks Notes: Great weeknight meal.



small download pdf buttonMacaroni and Cheese

Preheat oven to 350. Spray a 9x17 inch pan with nonstick cooking spray. Cook macaroni according to package directions until just barely cooked, about 7 minutes. Rinse and drain and spread evenly in the prepared pan. Set aside. In a medium saucepan, heat evaporated milk almost to a boil. Remove from heat and add the Cheddar cheese, stirring until melted. Add salt and pepper. Pour cheese sauce over the macaroni and mix well. Mix the bread crumbs and Asiago together and spread over the top of the casserole. Top with a little more Asiago. Bake for 25-30 minutes or until the top is brown and the cheese bubbles. Let set for 5 minutes before serving.



small download pdf buttonMacaroni Salad with Gorgonzola
Recipe courtesy of Cooking Light
Yield: 8 servings (serving size: 3/4 cup)

Serve this over a bed of fresh arugula or gourmet greens for an attractive presentation. If you prefer, substitute crumbled goat cheese for Gorgonzola.

Cook pasta according to package directions, omitting salt and fat. Drain. Add red bell pepper, apple, and toasted pecans. Combine sour cream and next 3 ingredients (through salt). Stir until blended. Pour over macaroni mixture, tossing to coat. Stir in arugula, and sprinkle with cheese.

Sweetnicks' Note: This one was just OK for us.



small download pdf buttonMamma's Broccolini and Ricotta Pasta
Recipe courtesy of Rachael Ray.
Feeds 4-6

Simmer broccolini in a cup of water, covered, for 5 minutes, then drain. If using broccoli rabe, simmer for 8-10 minutes to extract bitterness. Drain well. Heat oil in a big, deep skillet over medium heat. Add chicken and garlic. Cook for 5-8 minutes or until chicken is cooked through. Add broccolini or rabe, pasta, ricotta, the 1 cup cooking water from pasta, thyme, nutmeg, and salt and pepper to the pan. Toss until creamy, then transfer to a serving platter. Serve with a tomato and onion salad and crusty bread.

Sweetnicks' Notes: This is a kid-approved one, Nicholas loves it.



small download pdf buttonOrzo Salad with Lemon and Herb Dressing
Serves 4

Preheat the grill or broiler. Thread the tomatoes onto soaked wooden skewers with all the cut halves facing the same way. Sprinkle with a little olive oil, season with salt and pepper; and grill or broil for 1-2 minutes on each side until lightly charred and softened. (I just broiled them on a cookie sheet - just easier at the time). Remove from heat and set aside while you cook the orzo. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook for about 9 minutes or until al dente. Drain well and transfer to a large bowl. Heat 2 tablespoons of the olive oil in a skillet, add the onions, herbs and lemon zest and stir fry for 30 seconds. Stir into the orzo, then add the grilled tomatoes, lemon juice, remaining olive oil, salt and pepper. Toss well and let cool before serving.

Sweetnicks Notes: First made in July 2005. Refreshing, healthy, and easy. From Grilling by Louise Pickford.



small download pdf buttonPasta with Poached Egg, Frizzled Ham and Browned Butter
4 servings, tabled in under 30 minutes

Set a large pot of water to boil and salt it. When the water is boiling, add the pasta. Meanwhile, add 1 tablespoon of the butter and the ham into a medium-size saute pan over medium-high heat. Cook, stirring occasionally, until the ham colors, about 2-3 minutes, then divide ham among 4 pasta bowls. Add remaining butter to the pan and when the foam subsides, crack the eggs into the pan. Cook them sunny side up, until the whites are nearly firm and the yolks very runny. The butter will begin to color while the eggs are cooking; if it threatens to burn, lower the heat to medium. When the pasta is tender, but not mushy, drain it, reserving a bit of the cooking water. Put the pasta in the bowls. Use a spatula to transfer 2 eggs to each bowl of pasta and pour all the butter from the pan around the eggs onto the pasta. Slice the eggs on the pasta and toss them with the pasta, adding cheese, salt and pepper as desired. If necessary, add a little of the pasta cooking liquid to each dish to make a little more sauce. Serve.

Sweetnicks' Note: Delicious, easy, great weeknight meal.



small download pdf buttonPasta Sauce Recipe

In a skillet, bring broth to a boil. Add cream cheese; stir until melted and combined. Reduce heat to medium-low and add Parmesan cheese. Stir until melted. Add minced onion, garlic, red pepper flakes, salt and pepper. Reduce heat to simmer and cook about 5 minute. Mix with your favorite cooked pasta.



small download pdf buttonPasta with Smoked Mozzarella and Broccoli Rabe
Recipe courtesy of Cooking Light
Yield: 4 servings (serving size: 1 cup)

Broccoli rabe resembles tiny clusters of broccoli florets amid bunches of leaves. You can substitute kale or spinach in this recipe and get equally delicious results.

Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic; cook 1 minute or until garlic begins to brown. Stir in broccoli rabe; cook for 1 minute. Add broth and salt; cover and cook for 5 minutes or until tender. Stir in pasta and cheese. Serve immediately.

Sweetnicks' Notes: Kid-Approved - Nicholas loves this one!



small download pdf buttonPasta with Smoked Salmon
Original recipe from Cooking Light; below version was modified by Sweetnicks.

Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm. Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 4 minutes or until tender. Add broth and cheese; cook 4 minutes or until cheese melts, stirring frequently. Add tomato and salmon; cook 3 minutes or until thoroughly heated. Stir in dill, salt, and pepper. Combine pasta and salmon mixture in a large bowl; toss gently.

Sweetnicks' Notes: It was quick, tasty, creamy without being overly heavy and perfect for a weeknight meal. Originally made and reviewed here.



small download pdf buttonPasta with Tomato-Gorgonzola Cream Sauce
Serves 2 generously

For Sauce:

Heat oil in 10-inch straight-sided sauté pan over medium high. Add shallots, red pepper flakes and black pepper and sauté about 3 minutes until shallots are softened and starting to turn clear. Adjust heat to prevent browning. Add garlic and basil and sauté over medium heat about 30 seconds. Add the tomato paste, blend in and sauté 30 seconds.

Add wine and simmer over medium-high until reduced to nothing. Stir in tomatoes and simmer, uncovered, at a lively bubble over medium-high 21/2 to 3 minutes, stirring often, until thick and rich tasting. Remove from heat, cover and let stand 5 to 10 minutes. Can be made ahead to this point and refrigerated up to 2 days.

Bring 4 to 6 quarts well-salted water to a rolling boil. Add the pasta and cook, partially covered, about 10 minutes or until just tender. There should be a little bite to the noodle. Drain in a colander.

Bring sauce to a simmer while pasta cooks. Stir in 1/2 cup cream and simmer 1 minute. Taste for seasoning. Hold, covered, until pasta is done.

Add drained pasta and remaining 1/2 cup cream to sauce; stir over medium heat 1 to 2 minutes. Add cheese and stir gently just until combined and cheese is melted. Taste for salt and pepper. Serve hot.

Sweetnicks Notes: First made in July 2005. Great meal for busy weeknight. Multiplies easily.



small download pdf buttonPenne with Pistachios, Asparagus, and Cream
Recipe from Zarina November 2005 Supper Club Makes 10 cups; Total Time: 40 minutes

Toast: 1/3 cup pistachio nuts

Cook: 1 lb. thin asparagus, cut into thirds

Saute in: 1/4 cup unsalted butter; Remove and discard: 1 large clove garlic, peeled and halved lengthwise

Add:

Pour in, simmer and season:

Prepare; Combine and add:

Garnish with toasted chopped pistachio nuts

Preheat oven to 350. Toast the nuts on a baking sheet for 5-7 minutes; cool, chop and set aside. Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove asparagus, saving the water so the pasta can be prepared in the same pot. Saute garlic in butter in a saute pan over medium heat, pressing the garlic with a wooden spoon to release its flavor. When the edges start to brown, remove and discard garlic. Add the asparagus and pepper. Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium. Pour the half and half and cream over asparagus mixture and simmer about 2 minutes. Season with salt; keep warm while boiling the pasta. Prepare penne (in asparagus water) according to package directions; drain and return to the pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts and serve immediately.



small download pdf buttonSAUTÉED SHRIMP WITH CHARDONNAY-DIJON CREAM SAUCE
(Recipe courtesy Wolfgang Puck, "Wolfgang Puck Makes it Easy” Rutledge Hill Press, 2004)
Yield: Serves 4

Pat the shrimp dry, put them on a plate, and sprinkle lightly with salt and white pepper to taste. Heat a large, heavy sauté pan over medium-high heat. As soon as the pan feels hot when you hold your hand an inch or two above its surface, add the oil. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan. Without disturbing them, cook the shrimp for 2 minutes on one side. With tongs, a fork, or a small spatula, flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more. Transfer the shrimp from the pan to a platter and cover with aluminum foil to keep them warm.

Raise the heat under the pan to high. Add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes. Reduce the heat and stir in the cream. Reduce slightly and stir in the mustard. Continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more. Taste the sauce and adjust the seasoning if necessary.

Add the shrimp and parsley to the sauce and simmer briefly to heat up the shrimp. Serve with rice or pasta, or on its own as a starter.



small download pdf buttonSimple Mac and Cheese for Two
from Macaroni & Cheese, by Joan Schwartz

Preheat the oven to 350F. Butter two 1-cup ovenproof ramekins or small baking dishes. Bring a medium pot of salted water to a boil over high heat and cook the pasta until al dente, 10-12 minutes. Drain. In a medium bowl, combine the half-and-half, Cheddar, and penne and season to taste with Tabasco, salt, and pepper. Pour into the prepared ramekins and sprinkle with the Parmigiano-Reggiano. Bake on the middle shelf until set, 15-20 minutes. Let rest for 5 minutes before serving.

Makes 2 servings.



small download pdf buttonSmoked Mozzarella Pasta Salad
Yield: Makes 6 servings

Drain artichokes, reserving marinade. Cut artichokes into strips, and place in a large bowl. Add pasta and next 4 ingredients, and gently toss. Stir together reserved artichoke marinade, mayonnaise, and next 3 ingredients until blended. Add to pasta mixture, stirring to combine. Cover and chill.

*1/2 pound smoked Gouda or Cheddar cheese may be substituted for smoked mozzarella, if desired.



small download pdf buttonSpaghetti with Cherry Tomatoes, Rocket and Parmesan
Serves 2, 20 minutes, from July 2005 issue of olive Magazine

Because this recipe only served two, I increased the proportions. We had enough for the 3 of us for dinner, and can squeeze out one more meal out of the leftovers

Cook the pasta with some salt and a little oil in a large pot of boiling water. Heat some olive oil in a large frying pan with the cherry tomatoes and use the back of a spoon to squash the tomatoes so they pop. Cook for about 2 minutes, then add the garlic and season with salt and pepper. Drain the pasta when done, add to the tomato mix, stor through, throw in the rocket and stir again. Cook for 1 minute to wilt the rocket. Serve, sprinkled with the Parmesan shavings.

Sweetnicks' Notes: I added a little more olive oil towards the end, just to make sure the pasta was "wet" enough. Excellent and easy.



small download pdf buttonSpinach Pesto Pasta
From Southern Living 1991

Drain spinach on paper towels. Combine spinach and next 9 ingredients in food processor bowl fitted with knife blade. Process 30 seconds, scraping the sides of the processor bowl once. Cook noodles according to package directions; drain well. Add pesto to hot noodles, tossing gently. Serve immediately. Yield 8-10 servings.

Sweetnicks' Notes: Fast and easy to make, a perfect recipe to sneak those veggies in. Originally made March 9, 2006.



small download pdf buttonSweetnicks Shrimp Scampi Braised in Olive Oil

Combine the oil and garlic in a skillet. Cook on medium heat until the garlic begins to sizzle. Stir, raise the heat to medium-high and add the shrimp. Season with salt and pepper. Cook, stirring occasionally, until the shrimp are all pink (about 3-4 minutes), being careful not to overcook them. Do not evaporate their liquid. Turn off the heat and serve with hot, crusty bread for mopping up the sauce. Mmmm, mmmm, good!

Sweetnicks Note: You can also serve this over angel hair pasta for a quick Shrimp Scampi Pasta dish.



small download pdf buttonWarm Tortellini and Cherry Tomato Salad
Yield: 6 servings (serving size: 1 1/2 cups)

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.



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