In a saucepan, cook italian sausage until done and drain off and remaining fat. In a separate sauce pan, saute garlic in olive oil until golden. Add tomatoes, pepper, parsley, salt, and sugar and simmer for 20 minutes. Add cooked sausage and cream. Bring to simmer approximately 10 minutes until the mixture reaches pasta sauce consistency. Serve over pasta cooked according to package directions and garnish with parmesan cheese and basil.
Heat oil and butter in a stockpot over medium heat. Add onion and garlic and cook until onion is transparent. Add water and bay leaf and bring to a boil. Add mussels and shrimp and cook until mussels open. Remove the mussels and shrimp and set aside. Remove shells from shrimp and back into the liquid. Return to a boil. Continue boiling to reduce liquid by half. Strain liquid and keep half. Re-heat the liquid over medium heat and add tomatoes and paprika. Saute for 4-6 minutes. Add marinara and cook on low heat for 3-5 minutes. Add salt to taste as needed. Cook Trenette according to package directions and drain. Toss the pasta with the sauce and add the mussels and shrimp. Add fresh parmesan and garnish with fresh basil.
In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes. Drain pasta in a colander, reserving 2 tbsp. of the pasta water. The reserved pasta water will help create the sauce. do not rinse the pasta with water-you want to retain the pasta’s natural starches so the sauce will stick. in a large saute pan, heat olive oil over medium heat. Add garlic and saute until brown and fragrant. It's important to not burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghettini into the pan and mix well for 1 minute. Remove pan from heat and top with fresh herbs.
Bring a large pot of salted water to a boil. Add 1 tbsp. oil. Add kale and stir until beginning to wilt, about 1 minute. Add fettuccine and cook until al dente. While pasta is cooking, combine remaining olive oil, and garlic in heavy small sauce pan over medium heat. Stir until heated through, about 2 minutes. Drain fettuccine and kale and transfer to large serving bowl. Add oil-garlic mixture and toss. Mix in parmesan and season to taste with salt and pepper. Serve, passing lemon wedges separately.
3/4lb Pasta (Linguine, Fettuccini, Angel Hair) Try a flavored one like Roasted Garlic or Spinach Angel Hair.
3/4 C heavy cream
1 TBS Butter
3 TBS fresh Lemon juice
1 TBS grated Lemon peel
1/2 C grated Parmesan Cheese
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2C cooking water.
Bring cream & butter to simmer in heavy large skillet over med-hi heat. Mix in lemon juice and peel. Add pasta; toss to coat, adding reserved cooking water as needed to thin sauce to desired consistency. Add cheese; toss to blend. Season TT with salt & pepper.