Garlic Chive Pappardelle con Peperoni

Ingredients:

  • 1 package Garlic Chive Pappardelle, cooked al dente (about 6-8 min)
  • 1 Chicken, cut up (about 3 lbs.)

Marinate -

  • 3 large Lemons
  • 20 sprigs Italian Parsley, leaves only
  • 2 medium cloves Garlic, peeled
  • 1/2 cup Olive Oil
  • Salt and freshly ground Pepper to taste

Sauce -

  • 3 Red Bell Peppers
  • 1/2 cup dry White Wine
  • Salt and freshly ground Pepper to taste

Directions:

  1. Marinate Chicken in refrigerator for 1-2 hours.
  2. Preheat oven to 400º.
  3. Clean Peppers, removing stems, pulp, and seeds. Then cut into strips and soak in cold water for 30 minutes.
  4. Bake Chicken in oven for 35 minutes. Set marinate aside.
  5. While Chicken bakes, heat leftover marinate on medium heat. When hot, add drained Peppers and sauté for 10 minutes. Cover and simmer for another 15 minutes.
  6. Add White Wine and let evaporate uncovered for 5 minutes. (Start cooking Garlic Chive Pappardelle now.)
  7. Arrange Chicken around large platter. Drain Pappardelle and place in center of platter. Pour sauce over all and serve hot.

Squid Ink Fettuccine with Shrimp and Scallops

Ingredients:

  • 1 package Squid Ink Fettuccine
  • 1/4 cup Olive Oil
  • 1 lb. Shrimp, uncooked, shells removed and de-veined
  • 1 dozen Scallops
  • 3 cloves Garlic, pressed or minced
  • 1/2 tsp. Red Pepper Flakes
  • 3/4 cup dry White Wine
  • 1 cup Tomatoes, diced
  • 1/2 cup fresh Parsley, chopped
  • 1/4 cup Lemon Juice
  • 1 tbsp. Unsalted Butter
  • Salt and Pepper to taste

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Heat Olive Oil in heavy skillet over medium high heat until lightly smoking.
  3. Add Shrimp and sauté until opaque, about 1 minute on each side. Remove from skillet and set aside.
  4. Reheat Oil and cook Scallops until opaque and lightly browned, 2 minutes each side. Reserve Scallops with Shrimp.
  5. Add Garlic to skillet. Cook, stirring often, until golden, about 2 minutes.
  6. Add the Red Pepper Flakes, Black Pepper, Salt, Wine, Tomatoes, and Parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
  7. While liquid is reducing, cook Squid Ink Fettuccine al dente, 6-8 minutes.
  8. Add Lemon Juice and Butter and return seafood to skillet, mixing well. Keep warm.
  9. Add pasta to skillet along with the seafood. Toss well, and serve immediately.

Gnochetti Sardi with Sausage in Tomato Sauce

Ingredients:

  • 1 package Gnocchetti Sardi, cooked al dente (5-7 minutes)
  • 6 tbsp. Olive Oil
  • 1 small Onion, finely chopped
  • 1 clove Garlic, finely chopped
  • 12 oz. cooked Italian Sausage, crumbled
  • 1/2 lb. Porcini mushrooms, chopped finely
  • 3 tbsp. dry White Wine
  • 1 lb. crushed Tomatoes

Directions:

  1. Heat oil in medium saucepan.
  2. Add Onions and cook for 5 minutes.
  3. Add Garlic and cook for 1 minute. Add sausage and Mushrooms and brown while stirring.
  4. Add Wine and Tomatoes. Cook over very low heat for 45 minutes.
  5. Mix Gnochetti Sardi with sauce and serve with freshly grated Cheese of choice.