Pasta Mama Recipes

HUGO'S FAMOUS PASTA MAMA

Hugo's Famous Pasta Mama image

If you've ever heard of Pasta Mama you've most likely either eaten it at Hugo's Restaurant in LA, or you heard about it just like I did from Susan Feniger on the show Best Thing I Ever Ate on Food Network.

Provided by DavidL2415

Categories Breakfast

Time 30m

Yield 2

Number Of Ingredients 12

Ingredients

8 ounces spaghetti or linguini about 1/3 lb. fresh or dry
6 ounces ground sausage sauteed
4 eggs beaten
3-4 cloves garlic minced
1/4 cup basil chopped
2 tablespoon olive oil (or butter)
2 tablespoon water
6 ounces fresh grated Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon seasoning salt
1/2 teaspoon onion powder

Steps:

1) Pull out, set up and prepare all ingredients for the dish 2) Prepare pasta - fresh takes 2-3 minutes; follow directions on the packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS hot water before adding eggs.) 3) Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan 4) Add minced garlic and 1 tsp mixed dry seasonings; sauté together 1-2 min. 5) Add parsley; add pasta with 2 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs) 6) Add beaten eggs. Mix thoroughly. 7) Add cooked sausage, basil and Parmesan, cook through and serve

Nutrition Facts : Calories 1147 calories, Fat 50.7902732447828 g, Carbohydrate 100.70687782187 g, Cholesterol 145.87771088 mg, Fiber 3.82627338118023 g, Protein 68.6015688591938 g, SaturatedFat 23.857158502422 g, ServingSize 1 1 Serving (548g), Sodium 2687.57672338915 mg, Sugar 96.8806044406897 g, TransFat 4.18953932490326 g

PASTA A LA MAMA

Pasta a la Mama image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup good quality extra-virgin olive oil
1 1/2 medium sweet onions, cut into medium dice
1 large head cauliflower, cut into medium florets
2 cloves garlic, minced
1 pound rigatoni, cooked al dente
3/4 cup Italian bread crumbs
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Serving suggestion: loaf of Italian bread with butter

Steps:

In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.

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