Pasta Party

by Michele Cheplic | More from this Blogger

16 Apr 2009 05:43 AM

The Easter brunch we attended at a local hotel had the most amazing pasta bar. It allowed you to select your favorite ingredients, hand them over to a chef, and within minutes-PRESTO-a piping hot, made-to-order pasta creation was ready for your dining pleasure.

The buffet got me thinking about how easy it would be to host your own pasta party using the same set-up as the hotel. Simply set out a number of different pastas (angel hair, penne, rigatoni, etc.) and sauces, along with mushrooms, sausage, green peppers, plump Roma tomatoes, plus a host of different cheeses, and you've got the ingredients for the perfect pasta party.

Here are a few recipes to get you started:

CLASSIC MARINARA SAUCE

Ingredients:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

1/4 cup dry white wine

4 to 6 basil leaves

Directions:

In a large pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes. Add tomatoes, basil and wine simmer covered on low heat for 1 hour or until thick.

For extra smooth sauce, add cooled sauce to a food processor. Process until desired consistency.

Serve over fresh cooked pasta.

ANGEL HAIR PASTA WITH CLAM SAUCE

Ingredients:

1 stick butter

3 to 4 cloves minced garlic

1 tablespoon flour

3/4 cup chicken broth

1/2 cup milk

Pinch red pepper flakes

Salt and pepper

1 (3.5 ounce) can minced or chopped clams with juice

12 ounces angel hair pasta, cooked

Fresh chopped parsley for garnish

Grated Parmesan cheese

Directions:

Melt butter on medium, low heat in a large skillet.

Add garlic and saute for 30 seconds. Whisk in flour and cook another minute. Whisk in broth and milk and clams with juice.

Bring to a simmer until sauce starts to thicken a bit. Turn down heat and add pasta. Toss pasta to coat with sauce.

Top with chopped parsley and cheese.

Related Articles:

SPAGHETTI FRITTATA

Linguine and Chicken

Mediterranean Lasagna

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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