Fettuccine Pasta With Cheese Marinara Sauce Recipes

Steps:

• Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
• Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
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• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
• Yield: about 3 1/2 cups

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Steps:

• Pour the flour into a large mixing bowl, make a well in the centre, break an egg and add the egg white, oil, salt and all the other ingredients for the fettuccine. Mix together with a fork, until the dough gathers into a rough ball. Moisten dry bits together if remaining, with drops of water and press them into the ball. Cover with cloth and keep for 10 min. Pull out 1/3 of the of the dough at a time. Dust the dough lightly with flour and a roll it 4 to 5 times through rollers set furthest apart. When the dough is smooth and elastic, roll it out setting the machine to the second notch and the rollers closer together. Roll a very thin sheet of pasta and for fettuccine cut it through in wide stripes. Cook them right away in a large pan of boiling water for 5 minutes or until just tender. Melt the butter, add the plain flour and stir for 3-4 minutes. Take it of the heat. Stir in milk gradually. Mix well, making sure that there are no lumps. Return to heat. Add seasoning, bring it to a boil and take it off the heat. Add cream and cheese. Set aside for serving the pasta. In a large skillet heat butter over moderately high heat until foams subsides. Sauté garlic until the aroma comes out. Add the vegetables and cook until the vegetables are tender. Add the cream and simmer it, stirring for 3 to 5 minutes, or until thickened slightly. Add the tomatoes and stir the sauce for 2 minutes. Close the heat and add the Panner to the sauce Add salt, pepper, Garam Masala or cumin to taste. Add your herbs to the sauce and severe hot with the pasta.