Homemade Mac & Cheese with Traditional Trecce

Ingredients:

  • 1 package Traditional Trecce, cooked al dente (about 7-9 minutes)
  • 1/2 cup Parmesan Cheese, grated
  • 2 cups Cheddar Cheese, shredded
  • 3 cups Milk
  • 1/4 cup and 2 tbsp. Butter
  • 2 1/2 tbsp. Flour
  • 1/2 cup Bread Crumbs
  • 1 pinch Paprika

Directions:

  1. Preheat oven to 350º.
  2. In saucepan, melt 1/4 cup Butter over medium heat. Stir in flour to make roux.
  3. Add Milk to roux slowly, stirring constantly until thickened.
  4. Stir in Cheeses and cook over low heat until melted and sauce is slightly thickened.
  5. Place Trecce in large casserole dish and pour sauce over it. Stir well.
  6. Melt 2 tbsp. Butter in skillet over medium heat. Add Bread Crumbs and brown. Spread over Pasta and Cheese to cover and sprinkle with Paprika.
  7. Bake for 30 minutes and serve hot.

Habanero Fettuccine in Creamy Habanero Tomato Sauce

Ingredients:

  • 1 lb. of Hot Habanero Fettuccine, cooked al dente in salted water (8-10 minutes)
  • 1 tsp. Olive Oil
  • 1 tsp. Butter
  • 1 Shallot, chopped
  • 2 cloves Garlic
  • 1 dried Habanero Pepper (optional)
  • 2 cups Heavy Cream
  • 1 large Tomato, diced
  • 2 tbsp. All-purpose Flour
  • 1 tsp. Black Pepper
  • 1 cup Parmesan Cheese, grated

Directions:

  1. Melt Butter with Olive Oil in skillet over medium heat. Add Shallots, Garlic, and Habanero Pepper and cook until lightly browned.
  2. Pour Cream into separate saucepan and bring to simmer over medium heat.
  3. Stir in ingredients from skillet, along with diced Tomatoes. Mix in Flour and Black Pepper and simmer until thickened, about 7-8 minutes, stirring often.
  4. Stir in Parmesan Cheese and remove from heat.
  5. Allow sauce to cool for several minutes before serving over Hot Habanero Fettuccine.

Traditional Fettuccine or Linguine in Simple Vodka Sauce

Ingredients:

Directions:

  1. In large skillet over medium heat, sauté Onion in Butter until slightly brown and soft.
  2. Pour in Vodka and let cook for 10 minutes until alcohol evaporates.
  3. Mix in Crushed Tomatoes and cook for 30 minutes.
  4. Pour in Heavy Cream and cook for another 30 minutes.
  5. Combine sauce and Traditional Fettuccine or Linguine and serve hot.

Pumpkin Pappardelle with Slivered Almonds and Sage Butter

Ingredients:

  • 1 package Pumpkin Pappardelle, cooked al dente (about 8 minutes)
  • 1 stick of Unsalted Butter
  • 1/2 cup of Slivered Almonds
  • 4-6 Sage leaves, thinly sliced
  • Salt and Pepper to taste
  • grated Parmesan Reggiano

Directions:

  1. While Pumpkin Pappardelle is cooking, melt Butter in medium skillet.
  2.  Add Almonds and cook over medium-high heat, stirring frequently until Butter just begins to brown.
  3. Add Sage and turn heat down to medium.
  4. Drain cooked Pumpkin Pappardelle and serve with Almonds and Sage Butter sauce.
  5. Sprinkle grated Parmesan over pasta and serve hot.