Bachelor Pasta Recipes

Steps:

• In a large skillet, cook beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, water, soy sauce and seasonings. Cover and simmer for 20 minutes or until heated through. Discard bay leaves. Serve over spaghetti.

Steps:

• While cooking the spaghetti, saute' the pressed garlic, anchovies and red pepper flakes in half the olive oil until the anchovies melt.
• Toss the spaghetti with the sauce, adding the remaining oil, ground pepper and grated parmigiano.
• It's a bit much for one person, but hey, if you're making this dish, that means no one's around to see you take that second portion!

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
• Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
• Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Steps:

• Heat the olive oil in a sausepan until it is just starting to smoke.
• In a heavy metal strainer over a heavy metal bowl, put spaghetti noodles.
• Top with the onion, tomatoes, peppers, mushrooms, basil, and garlic.
• Pour the hot oil over the veggies and pasta slowly, being sure to pour oil directly on all veggies.
• (Be careful! Oil may pop!) Toss veggies and pasta, lift strainer to get rid of excess oil.
• Divide pasta and veggies between two plates, top with sausage and shredded cheese.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
• In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.