Garlic Parmesan Bow Ties

Sometimes you need a pasta that will hold on to the great sauce you make for it. In this case, the bow tie pasta is a great vehicle for a sauce made of fresh tomatoes, parmesan cheese, and our Pastamore Roasted Garlic Grapeseed Oil. This great combo is complimented with andouille sausages, and I happened to used chicken andouille sausages at home. This recipe packs a ton of flavor and is quick and easy.

Ingredients:
3/4 lb - bow tie pasta
1.5 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
5 - medium tomatoes
2 - andouille sausages, cooked
2 oz - parmesan cheese
1/2 tsp - oregano
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. While water is heating, rinse tomatoes and chop into 1/2" cubes. Cut sausages into 1/4" thick slices on a bias. Heat a large frying pan on the stove over medium/medium-high heat. Add the Pastamore Roasted Garlic Grapeseed Oil and allow to heat. Once hot, add the tomatoes and sausage. Stir often and add oregano.

3. Add pasta to boiling water and cook until al dente. Drain using a colander.

4. Add the pasta and parmesan cheese to pan. Mix well and season to taste with salt and black pepper.

Raspberry Kale Chicken Salad

Berry season is nearly in full swing, and it is an exciting time to try some new recipes. This salad combines some of my favorite ingredients into one quick and tasty recipe. Warm kale and parmesan cheese add a great flavor while the soft-boiled egg becomes an excellent dressing. The raspberries provide a bright note that balances out the dish, and the Pastamore Raspberry Balsamic Vinegar is the perfect finishing drizzle.

Ingredients:   serves 3
4-6 cups - kale, chopped
3/4 lb - chicken, cooked
3 - eggs
4 oz - raspberries
1-2 Tbsp - Pastamore Raspberry Balsamic Vinegar
1 Tbsp - extra virgin olive oil
1 oz - shaved parmesan cheese
To taste - salt and black pepper

Directions:
1. Place the eggs in a small pot. Cover with cold water and place on the stove over medium-high heat. Bring to boil, remove from heat, and allow to sit for 2-3 minutes. Move eggs into an ice-bath to prevent further cooking.

2. Heat a large pot on the stove over medium heat. Once hot, add the olive oil and kale. Cook for 2-3 minutes or until slightly tender. Season to taste with salt and black pepper and remove from heat. Add the raspberries and fold to mix.

3. Peel the eggs and slice the chicken.

4. Plate the kale and top with the parmesan cheese. Next, add the sliced chicken and place the soft-boiled egg on top. Finish with a drizzle of Pastamore Raspberry Balsamic Vinegar.

Steak and Eggs Fettuccine

The classic steak and egg combination… in pasta? That's right, this recipe is a nice and tasty take on the traditional carbonara. This is a great way to use some left over steak, and the sage gives it that great breakfast taste. If you do not want to use a gluten-free pasta, our Pastamore Garlic Toasted Onion Fettuccine would be a great substitution.

Ingredients:
1 12 oz package - Pastamore Plain Gluten-free Fettuccine
8 oz - steak, cooked
2 - eggs, pasteurized
1/4-1/2 tsp - dried sage
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Gluten-free Plain Fettuccine.

2. While the pasta is cooking, cut steak into 1/2" cubes. Once pasta is al dente, drain using a colander and rinse throughly with water.

3. Return pasta to cooking pot over low heat. Add steak and 1/4 tsp sage. Beat eggs and add to pan while stirring. Be careful not to have the pot to hot or the eggs will scramble. Heat until warm.

4. Season to taste with salt, black pepper, and remaining sage. Serve and enjoy!

Garlic Ricotta Rigatoni

This recipe is a take on the pea, ham, and mushroom flavor combo. The dish is tied together with our Pastamore Roasted Garlic Grapeseed Oil. The ricotta cheese gives a nice texture, and the shaved parmesan cheese gives a great little bite.

Ingredients:

12 oz - rigatoni

1 15 oz can - sweet peas, drained

6 oz - mushrooms, sliced

8 oz - Canadian bacon, chopped

1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil

To taste - salt and black pepper

 Directions:

1. Heat a large pot of water on the stove over high heat. Once boiling, add the rigatoni. Cook until al dente and drain using a colander.

2. While pasta is cooking heat a frying pan over medium heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil and sliced mushrooms. Cook for 5 minutes and then add Canadian bacon and peas.

3. Return pasta to pot over medium-low heat. Add the mushroom mixture and ricotta cheese. Mix well and heat until warm. Adjust seasoning with salt and black pepper.

4. Serve and top with shredded parmesan cheese.

Mushroom Steak Garlic Toasted Onion Fettuccine

Portabella mushrooms are often referred to as the steak of the mushrooms. So what better to pair it with than… steak. This recipe combines portabella mushrooms with steak, Pastamore Garlic Toasted Onion Fettuccine, and a finish of Pastamore White Truffle Oil. This is a rich and flavorful dish that will make for a great dinner at home.

Ingredients:
112 oz package - Pastamore Garlic Toasted Onion Fettucine
8 oz - portabella mushrooms
6 oz - steak, cooked
1/2 tsp - oregano
1 Tbsp - olive oil
To taste - salt and black pepper
As needed - Pastamore White Truffle Oil

Directions:
1. Heat a large pot of water on the stove over high heat. Remove stems from mushrooms and chop into 1" x 1" pieces. Heat a large frying pan on the stove over medium heat. Add 1 Tbsp of olive oil and the chopped mushrooms.

2. Add Pastamore Garlic Toasted Onion Fettuccine to the pot of boiling water. Cook until al dente. Drain using a colander.

3. Chop steak into 1/2" x 1/2" pieces. When the pasta is nearly cooked add the cooked steak to the pan with the mushrooms. Toss well.

4. Add the cooked pasta to the mushrooms and steak. Stir until mixed and season to taste with salt and black pepper.

5. Plate the pasta and finish with a drizzle of Pastamore White Truffle Oil.

Pastamore Gluten Free Pasta Cooking Instructions

When we receive positive feedback about our gluten free pasta, it's quite exhilarating and always appreciated.  But what happens when we receive feed back that isn't so great?  Obviously, it's not good news for us and we want to know why that is the case. So, for that reason we have posted more specific instructions for cooking our gluten free pasta.

Most people know how to cook gluten free pasta, but, there are some who will be trying it for the first time.  Here's some tips:

• The cooking times can vary based on cut, altitude and taste.  
• The water in the pan should be more than half full and at a full rolling boil before placing the pasta into the pan.  
• Too little water is not recommended and can cause the pasta to stick to the bottom of the pan and break apart. 
• If the pasta is in the water too long it can cause the pasta to become mushy and break down.
  
  
  

Salsa Habanero Linguini

Salsa is the most popular condiment because, lets be honest, salsa is delicious. Salsa on chips. Salsa on eggs. Salsa on potatoes. All delicious. In my quest to find another use for salsa, I searched for another vehicle for my favorite salsa. I settled on our Pastamore Habanero Linguini. It adds a nice heat, allows for the salsa flavor to come through, and makes for a fun dish. This would be great with pork tenderloin or chicken breast.

Ingredients:
1 12 oz package - Pastamore Habanero Linguini
1/2 can - black beans, drained
1/4 cup - salsa
1 - avocado
1/2 tsp - oregano
1 Tbsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Habanero Linguini. Cook until al dente.

2. Drain using a colander. Return to cooking pot over medium heat. Add black beans, salsa, oil, and oregano. Heat until warm. Adjust seasoning with salt and black pepper.

3. Cut avocado in half and remove seed. Score using a dull knife to form 1/4" x 1/4" pieces. Use a spoon to remove flesh. Plate pasta and top with avocado.