Fettuccine Pasta With Cheese Marinara Sauce Recipes

CREAMY FETTUCCINE WITH TWO CHEESES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
• In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.

TO DIE FOR FETTUCCINE ALFREDO

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.

CHICKEN & PASTA WITH MARINARA SAUCE

Steps:

• In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
• Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
• Add spices and chicken chunks; cook through--about 10 minutes.
• Add stewed Italian style tomatoes to chicken/Marinara sauce.
• Simmer while cooking pasta according to package directions.
• Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.

PHILADELPHIA QUICK PASTA CARBONARA

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add remaining ingredients to reserved drippings; cook on low heat 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

FETTUCCINE PASTA WITH CHEESE & MARINARA SAUCE.

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.