Pastas (N-Z)
Orecchiette and Cauliflower
Ingredients:
3 tablespoon olive oil
1 clove garlic
100 g smoked bacon,cut into small pieces
3 red tomatoes, cut into small pieces
red chili (a sufficient quantity)
salt (a sufficient quantity)
2 pounds green cauliflower
500 g orecchiette
50 g grated Parmesan cheese (optional)
Directions:
Brown garlic and bacon pieces in olive oil. Add tomatoes and red chili. Cook 5 to 6 minutes and add salt. Cut cauliflower into pieces and boil in same water as pasta. Drain pasta and return to pan. Add sauce and mix well. Add Parmesan cheese and mix again. Serve immediately.
Oricchiette with Chicken and Chorizo
Ingredients:
7 ounces oricchietteor penne pasta
1 tablespoon olive oil
3 scallions, sliced
1/2 onion, sliced
1 fresh tomato or four sun-dried tomatoes, diced
1 boneless, skinless chicken breast, sliced
1/2 teaspoon chili powder or paprika
2 ounces Chorizo, peeled and cut into 1/2-inch pieces
2 mushrooms, sliced
2 tablespoon arugula or basil pesto
salt and pepper
Directions:
Cook pasta according to package directions in boiling, salted water until al dente. Drain, toss with a small amount of olive oil, and set aside.
In a large skillet, heat 1 tablespoon olive oil. Add scallions and onions and cook until opaque, about 5 minutes. Add tomato. If using fresh tomato, cook until the pieces begin to release their juices. If using sun-dried tomatoes, go directly to next step. Add chicken and sauté until all traces of pink aregone. Add chili powder while chicken is cooking. When chicken is cooked, add chorizo and pesto. Cook until hot, about 2 minutes. Season with salt and pepper. Serve.
Serves 2.
Paladin Blue Macaroni
Ingredients:
3/4 pound of macaroni
1/2 pound Paladin blue cheese
8 tablespoons butter
salt
Directions:
Cook macaroni in salted water according to package directions. At the same time, mix butter and Paladin blue cheese and cook mixture slowly in saucepan for about 10 minutes. Drain macaroni and turn Paladin blue cheese mixture into it. Stir with a wooden spoon and serve immediately.
Serves 4.
Pasta alla Genovese
Ingredients:
8.8 ounces quail egg linguine
3 small new potatoes with skin, cut into 1/2-inch cube
1/2 pound fresh string beans, clean and cut into 2-inch pieces
1 6.5 ounces pesto
Parmigiano Reggiano for grating
Directions:
Boil pasta accordingto package directions until al dente. Drain and set aside.
While pasta is cooking, boil potatoes in water until tender, about 7 to 10minutes. Add string beans during last 3 minutes of cooking. Drain and combine with pasta. Toss pasta, potatoes, and beans with pesto. Top with shavings of Parmigiano Reggiano, and serve immediately.
Serves 4 to 6.
Pasta Ribbons with Vodka Sauce and Avruga
Ingredients:
2 cups pasta ribbons
3 tablespoons butter
4 ounces cream
avruga
glass of vodka
sugar
cayenne pepper
salt
pepper
nutmeg
Directions:
Heat cream in sauce pan on low heat; stir in vodka little by little, and add a pinch of sugar, salt, pepper, and nutmeg. Stir continuously. Sprinkle with cayenne pepper and set aside.
Cook pasta according to packaged directions in salted water with teaspoon of butter. When pasta is cooked al dente, drain and transfer to preheated dish. Mix with the vodka sauce, and add avruga to taste. Stir gently, and serve at once.
Serves 4.
Pasta with Chicken and Sun-Dried Tomatoes
Ingredients:1/4 cup olive oil
3 large boneless chicken breast halves, cut into 1-inch cubes
1 onion, chopped
1 garlic clove, chopped
1/2 teaspoon fennel seeds
1 carrot, peeled and julienned
1/4 cup finely chopped drained Il Fortetto oil-packed sun-dried tomatoes
12 ounces fettuccine, freshly cooked
1 cup freshly grated Parmigiano Reggiano
Directions:
Heat oil in large heavy skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to large bowl. Keep warm. Add onion, garlic, and fennel seeds to skillet and sauté until onion is tender, about 6 minutes. Stir in carrots and sun-dried tomatoes, and continue cooking until carrots are crisp-tender, stirring occasionally, about 2 minutes. Transfer mixture to bowl with chicken. Add pasta and Parmigianno Reggiano and toss well.
Serves 4.
Pasta with Gouda,Cherry Tomatoes and Sage
Ingredients:
1 onion, diced
cherry tomatoes
3 cloves garlic, peeled and minced
2 tablespoons olive oil
½ to 1 teaspoon dried sage
1 tablespoon balsamic vinegar
salt and pepper, freshly ground
350 grams of pasta
200 grams Gouda
Directions:
Heat olive oil in nonstick frying pan. Sauté onion with garlic and sage for a few minutes on low. Add cherry tomatoes and let them warm up for another 2 minutes. Quench the mixture with balsamic vinegar and leave on low for another minute. Add salt and pepper to taste. Cook pasta according to package directions. Mix pasta with tomatoes and onions. Coarsely grate the Gouda. Dish pasta into warmed deep plates. Sprinkle Gouda over the pasta and garnish with a cherry tomato.
Serves 4.
Pasta with Graviera, Arugula, and Cherry Tomatoes
Ingredients:7 to 10 ounces graviera cheese
12 ounces cherry tomatoes
1 small red chili pepper
4 tablespoons olive oil
2 garlic cloves, crushed
1 pound penne pasta
3 cups arugula leaves (packed)
salt and pepper to taste
Directions:
Grate gravieracheese, and cut tomatoes in half. Finely chop chili pepper.
In a skillet, heat olive oil and sauté garlic for 1 minute. Add tomatoes and chili, and cook over low heat until soft, about 10 minutes. Meanwhile, cook pasta along with arugula leaves in large pot of boiling salted water until pasta is tender (about 8 minutes or according to package instructions). Drain pasta and arugula and return to pot. Add cooked tomatoes and graviera. Season with salt and pepper, and toss well.
Serves 4 to 6.
Pasta with Vegetable Sauce
Ingredients:
1 packet Pastaalle Verdure
6 tablespoons extra virgin olive oil
5 tablespoons water
200g cooked pasta (suggested pastas: fusilli, farfalle, Pappardelle’s, quail egg pasta)
Directions:
Pour thecontents of Pasta alle Verdure packet, olive oil, and water into a small pot over low heat. Cook, stirring constantly until sauce has thickened and water has evaporated. Toss with the pasta, and serve immediately.
Pasta with Wheat Germ and Tomato Sauce
Ingredients:
250g wheat germ pasta
1/2 cup fresh parsley
200g whole peeled tomatoes, cut in cubes
100g extra virgin olive oil
grated pecorino or Parmesan cheese
4 garlic cloves
1 red chili
pinch of oregano
Directions:
Chop garlic and parsley, then sauté slowly in oil together with oregano, olives, and red chili. Add cubed tomatoes and cook 5 to 10 minutes. Drain pasta before fully cooked , add to sauce, and finish cooking.
Penne with Raw Tomato Sauce
Ingredients:1 pound plum tomatoes
3 ounces Parmigiano Reggiano
3 ounces fresh arugula
1/3 cup extra virgin olive oil
1 teaspoon minced garlic
16 fresh basil leaves
1 teaspoon salt
1 tablespoon aged balsamic vinegar
1 pound penne pasta
Directions:
Bring 2 gallons of water to a boil. Drop in tomatoes, then remove after 30 to 45 seconds. Save water to cook pasta. Peel tomatoes and remove core. Cut tomatoes around equators, and squeeze seeds. Dice tomato fresh into 1/2-inch pieces, and place in large pasta bowl.
With a vegetable peeler make thick shavings of Parmigiano Reggiano. When the cheese gets too small to shave, grate the rest. Put the grated cheese and half the shavings into bowl along with tomatoes. Wash and stem arugual leaves; dry and tear into small pieces. Add to bowl along with remaining ingredients, except pasta. Toss well.
Add 2 to 3 tablespoons salt to boiling water, and cook pasta according to package directions; drain. Toss pasta with sauce until well coated. Serve topped with Parmigiano Reggiano shavings. Add pepper to taste.
Serves 6.
Pierogi Casserole
Ingredients:
1 package (8ounce) wide noodles
3 medium onions, chopped1/2 pound (2 sticks) butter
1/4 pound English Cheddar with Caramelized Onions
7 red potatoes
Directions:
Cook noodles in boiling water for 8 minutes. Sauté onions in butter. Prepare potatoes as mashed potatoes. Add cheese to potatoes; mix until cheese is melted. Spread potatoes in casserole dish. Cover potatoes with noodles, and repeat for 3 layers. Pour onions in butter over entire top. Bake 15 minutes at 375°F.
Porcini Mushroom and Truffle Pasta with Basil Sauce
Ingredients:
80g fresh basil
1 pack Porcini Mushroom and Truffle Pasta by Tartuf Langhe
20 G Italian pinenuts
2 tablespoons butter
1/2 garlic clove
1 tablespoon extra virgin olive oil
4 tablespoons grated Parmesan cheese
salt
Directions:
Toast pine seeds in small saucepan over low heat. Wash basil and cut leaves in thin strips. Place basil in strainer and squeeze over small bowl to save excess water. Meltbutter in large saucepan, add garlic and brown. Add saved water from thebasil. Cook pasta in 2 quarts of boiling water for about 4 to 5 minutes. Drain pasta, and retain 1 cup cooking water from pasta. Place pasta in saucepan with butter and garlc; add pine nuts,basil, and olive oil. Toss pasta for 1 minute and serve immediately with grated Parmesan cheese.
Serves 4.
Potato Gnocchi au Gratin al Pecorino Toscano
Ingredients:
1 package potatognocchi
150 grams fresh Pecorino Toscano
150 grams matured Pecorino Toscano
200 grams tomatoes
100 grams Calamata Extra Virgin Olive Oil
100 grams mascarpone
1 glass of hot water
a few dabs of Vermont Cultured Butter with Sea Salt
Directions:
Add gnocchi to salted boiling water. Remove gnocchi when they float to surface.
To prepare sauce, blanch ripe tomatoes for about 2 minutes; peel and slice, then fry in oil until cooked . Add fresh Pecorino Toscano and a glass of water, and mix until smooth and creamy. Add gnocchi to sauce. Add mascarpone and mix slowly for 2 to 3 minutes. Place in oven dish, add a few dabs of butter and grated mature Pecorino Toscano, and brown in oven. Serve hot.
Rigatoni al Funghi
Ingredients:
1 medium onion,chopped
2 to 3 tablespoons, olive oil
4 sweet Italian sausages, skinned and crumbled
3/4 pound sliced mushrooms
2 tablespoons chopped fresh basil (or 1 tablespoon dried)
1/4 cup dry red wine
2 cups canned Italian plum tomatoes, chopped
4 tablespoons milk
1 pound rigatoni pasta
salt and freshly ground black pepper, to taste
3/4 cup grated Pecorino Romano cheese
Directions:
In a saucepan over medium heat, sauté onion in olive oil until pale gold. Add sausages and sautéfor a few minutes; add mushrooms, basil and red wine. Cook until wine evaporates; add tomatoes and let simmer for 8 minutes. Add milk, salt andpepper to taste, and remove from heat.
In a large pot bring 4 quarts of water to boil and cook the rigatoni for approximately 12 minutes until just done. Drain and return pasta to the pot. Add sauce and combine. Sprinkle with Pecorino Romano cheese.
Serves 6.
Rigatoni al Prosciutto Cotto
Ingredients:
6 ouncesProsciutto Cotto (Italian cooked ham), diced
4 ounces whole milk Mozzarella, diced
1 cup cream
1 pound rigatoni
6 ounces freshly grated Parmigiano Reggiano
salt
2 tablespoons butter
Directions:
Place ham and mozzarella in a saucepan, and add cream and Parmigiano Reggiano. Turn on heat to low and cook for a few minutes until cream is slightly reduced. Drop rigatoni into boiling salted water and cook according to package directions untilal dente (firm to the bite). Drain immediately, and transfer to a well-buttered baking dish. Add sauce and toss thoroughly. Place in a preheated oven at 400°F, and bake for 15 minutes. Allow to settle for a few minutes until serving.
Serves 4 to 6.
Round Ravioli Stuffed with Beemster® Classic in a
Ingredients:
1 cup coarsely grated Beemster® XO and Beemster Herbs
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon basil, finely chopped
2 egg yolks
pinch of nutmeg
2 cups fresh pasta dough
1 cup cream
freshly ground pepper
Directions:
To make the filling, combine the grated cheese and parsley, chives, basil, egg yolks, nutmeg, and freshly ground pepper. On a worktop that has been lightly dusted with flour, roll out pasta dough until it is around 1/8 inch thick. Cut dough into two sheets of equal size and place spoonfuls of the filling on one sheet every 2 inches. Cover with other sheet, and press down gently with fingers around each spoonful of filling to shape the raviolis. Cut out raviolis using around cutter (or other fun shape), press down on them again (primarily to squeeze out air bubbles), and place on clean dishtowel. Boil raviolis for 4 to 5 minutes and drain. Add the cream and heat gently. Sprinkle with chives and serve on warm plates.
Salmon And Dill Fettucine
Ingredients:
4 ounces smoked salmon, cut into thin strips
1 cup fresh lemon juice
salt and pepper
12 ounces cooked fettuccine or similar shaped pasta
1 container (8 ounces) Vermont Crème Fraîche
1/4 cup fresh dill, chopped, plus dill for garnish
Directions:
In a large bowl, marinate smoked salmon with lemon juice and a pinch of salt and pepper for 30 minutes.
In a large skillet over high heat, add cooked fettuccine and marinated salmon. Add Vermont Crème Fraîche and dill and cook for 5 minutes or until sauce is warm. Garnish with dill.
Serves 4.
Schiacciatella with Salmon and Fresh Tomato
Ingredients:
1 cup extravirgin olive oil
1 garlic clove, finely chopped
12 ounces fresh salmon (deboned and skin removed)
1/2 medium onion, finely chopped
2 medium tomatoes, chopped
1 cup dry white wine
1 laurel leaf (optional)
5 basil leaves, finely chopped
salt to taste
schiacciatella pasta
Directions:
Pour oil in skillet ,and add salmon, onion, garlic, and laurel; let brown lightly on a medium-low heat. Add white wine and chopped fresh tomato, and cook for a few minutes.
Cook schiacciatella according to package directions, drain and mix with sauce. Add finely chopped basil and serve.
Serves 2.
Smoked Shrimp Ravioli in Porcini Mushroom Sauce
Ingredients:
Filling:
1 pound smoked shrimp, peeled and finely chopped
6.5-ounce jar artichoke hearts, finely chopped
1/2 medium red bell pepper, finely chopped
1/2 jalapeno pepper, finely chopped
juice of one small lemon
1 teaspoon Tabasco® Brand Garlic Pepper Sauce
1/2 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/2 teaspoon Creole seasoning
1/2 teaspoon dried oregano
2 scallions, finely chopped
ravioli skins
1 package wonton wrappers
1 egg
2 tablespoons water
Porcini Mushroom Sauce:
2-ounce bag ried Porcini mushrooms, rehydrated according to package directions
1 cup white wine
1 1/2 tablespoons chopped fresh oregano
2 teaspoons Tabasco® Brand Garlic Pepper Sauce
1/4 cup heavy cream
pinch salt
pinch cayenne pepper
Parmigiano Reggiano for grating
Directions:
In a large bowl, combine all filling ingredients. Cover and chill for 4 hours.
To make ravioli,spread individual wonton skins on a flat surface. Place 1 tablespoon fillingin center of each wonton. In a small bowl, mix egg with 2 tablespoons water. Using a pastry brush, brush two sides of each wonton with egg mixture, fold wonton over filling to form a triangle, and pinch edges to seal. Repeat with remaining wonton wrappers.
To make porcini mushroom sauce, cook mushrooms and white wine over mediumheat for 5 minutes to reduce. Add oregano and Tabasco® Brand Garlic PepperSauce, and cook for one minute. Stir in cream, salt, and cayenne pepper. Remove from heat.
Cook ravioli in boiling water for 5 minutes. Drain and toss with hot porcini mushroom sauce. Serve 6 ravioli per plate, and garnish with grated Parmigiano Reggiano.
Serves 4-6.
Adapted from www.tabasco.com
Spaghetti Vesuvio
Ingredients:
1 pound fresh plum tomatoes
3 garlic cloves
2 hot red peppers
1 tablespoon capers
10 basil leaves
1 tablespoon chopped fresh parsley
1 pinch dried oregano
7 tablespoon extra virgin olive oil
1 pound thin spaghetti
salt
Directions:
Scald the tomatoes, then remove and discard skins, and cut into small pieces. Pound garlic, hot red pepper, capers, basil, parsley, and oregano in a mortar, or puree them in a blender, blending in half the oil in the process. Put mixture in a soup bowl and add tomatoes.
Pour over the remainder of the oil and allow the mixture to macerate for about 2 hours.
Boil the pasta in salted water and drain it when it has cooked al dente. Addthe sauce to the spaghetti, blend well, add salt to taste, and serve.
Serves 6.
Spelt-Flavored Tagliatella with Mushrooms and Sausage
Ingredients:
250 g spelt-flavored tagliatella
1 fresh and tender sausage
2 shallot onions
200 g button mushrooms
1 bay leaf
1 clump parsley
2 spoonfuls tomato purée
salt and chili to taste
3 spoonfuls of extra virgin olive oil
Directions:
Remove sausage skin,crumble, and brown in an ungreased nonstick skillet; set aside.
Wash mushrooms to remove dirt, peel, and chop. Peel shallots, finely chop, and then brown in same pan with a spoonful of olive oil. Add mushrooms and bay leaf, and cook over high heat for 5 to 6 minutes, allowing water to evaporate. Remove bay leaf and add sausage, tomato purée, and cook for 2 to 3 minutes. Season with salt and chili.
Cook the pasta according to package directions, drain, and add to pan sauce. Add remaining olive oil and garnish with chopped parsley. Serve immediately.
Spinach Lasagna Val d’Aosta
Ingredients:
8 cups of your favorite tomato sauce
16 ounces Fontina Val d'Aosta
1 ounce Pecorino Romano
1 large fresh bunch of spinach
1 egg
1 package lasagna noodles
salt, pepper, dried red pepper flakes, basil, oregano (to taste)
Directions:
Preheat oven to350°F. Wash and trim spinach, tearing larger leaves in half. Shred the fontina (after trimming off the rind), and grate Pecorino Romano. Set all three ingredients aside.
In a bowl, mix egg and ricotta cheese, and add grated Pecorino Romano and seasonings to taste (salt, pepper, basil, etc.).
Layer ingredients in 11" x 14" x 2" pan: cover bottom of pan liberally with sauce; arrange noodles to cover bottom, slightly overlapping them thinly spread one-third ricotta cheese mixture onto noodles; add one-third of the spinach over the ricotta; place one-fourth of the Fontina Val d'Aosta over the spinach, and cover liberally with tomato sauce. Repeat this layer two more times, ending with a final layer of sauce and Fontina Val d'Aosta. Add 1/2 cup of water and cover dish tightly withfoil. Bake for one hour. Let stand for at least 15 minutes and serve.
Serves 4.
Spiced Bottarga with Pasta
Ingredients:
2 ouncesbottarga
1 1/3 cups green onions, sliced fine to light green portion
2 1/2 tablespoons unsalted butter (divided)
1 pound long-strand pasta
2 tablespoons fresh parsley, chopped fine
1/2 teaspoon lemon zest
salt
diced Thai peppers (optional)
(Bottarga salt may be used instead of both salt and pure bottarga.)
Directions:
Slice or shave the bottarga thinly, then mince. Put the green onions, a pinch of salt, and 1-1/2 tablespoons butter in skillet, and cook until onions sweat, about 10 minutes. Meanwhile, cook the pasta according to package directions, drain well,and place in a warmed serving bowl together with 1 tablespoon of butter and the cooked onions. Toss well. Add remaining ingredients. Mix and serve hot.
Squid Ink Pasta with Shrimp
Ingredients:
250 g squid ink pasta
1 packet frozen shrimp (about 150 g), thawed and drained
2 dollops heavy cream
1 tablespoon tomato sauce
a few arugola leaves
sea salt and table salt
Directions:
Fill large pot with water, add small handful of sea salt, and bring to boil. Chop arugola finely. Add squid ink pasta to boiling water and stir occasionally with a large fork. Cook according to package directions. Meanwhile, heat cream in a medium saucepan, add tomato sauce, and stir with wooden spoon; add shrimp and let sit to flavor.
Drain pasta cooked fairly al dente, turn into a heated bowl, and dress with the shrimp sauce; mix with the arugola and serve immediately.
Tagliatella with Balsamic Vinegar and Tropea Red Onions
Ingredients:
250g of balsamic vinegar
tagliatella pasta
2 small Tropea red onions, finely chopped
1 spoonful of white winevinegar
2 teaspoons of sugar
salt and pepper to taste
3 spoonfulsof extra virginolive oil
an aromatic blend of chopped parsley, thyme, and garlic
Parmesan cheese to taste
Directions:
Heat olive oil in skillet. Add onions, white wine vinegar, sugar, salt, and chili; sauté for 6 to 7 minutes until onions are pink in color.
Cook pasta in salted water according to package directions, drain, and add to skillet with onions. Mix gently and season with herb blend. Add spoonful of olive oil, toss,and garnish with Parmesan cheese.
Serves four.
Tagliatella with Leek and Shrimp Sauce
Ingredients:
4 tablespoons olive oil, divided as below
1 pound medium-size shrimp, shelled and deveined
2 large leeks
2 tablespoons sea salt
1 teaspoon minced shallot
2 tablespoons unsalted butter (optional)
1 cup chicken stock
salt and freshly ground black pepper to taste
1 pound fresh tagliatella pasta
1/3 cup grated Pecorino Romano cheese, plus extra for use at the table
Directions:
In a sauté pan, heat 2 tablespoons olive oil and quickly sear shrimp for 2 minutes. Set aside.
Trim leeks and discard 1/3 of the tough green portion. Slice the remainder into 1/2-inch thick rounds, and rinse in several changes of cold water to remove all soil and grit. Drain well.
Add sea salt and 6 quarts of water to large pot, and bring to a boil. In another sauté pan, heat remaining olive oil, add leeks, and sauté over moderate-high heat, stirring until softened, about 5 minutes. Add minced shallot and cook, stirring 1 minute. Add butter and chicken stock, and simmer gently 3 minutes.Add shrimp and simmer an additional minute. Add salt and pepper to taste.
Add tagliatella to boiling water while stirring with a wooden spoon. Pasta will be done as soon as water returns to a boil, 1/2 to 1 minute. Drain pasta well, add shrimp and leek sauce, and toss well to coat pasta. Sprinkle with Pecorino Romano cheese, and toss well.
Serve with additional Pecorino Romanoon the side.
Serves 4.
Tagliolini Egg Pasta with Porcini Mushroom and Truffle Cream
Ingredients:
tagliolini egg pasta
1 container (90g) Tartuf Langhe Porcini Mushroom and Truffle Cream
10 dlcream
Parmigiano Reggiano, grated
Directions:
Warm Porcini Mushroomand Truffle Cream in a large saucepan together with cream. Set aside. Bring 2to 4 quarts salted water to a boil, and cook egg pasta 3 to 4 minutes. Drain pasta and return to saucepan. Toss together with sauce for about 2 minutes. Top with grated Parmesan Reggiano, and serve immediately.
Serves 4.
Tuscan Pasta
Ingredients:
12-ounce bottle Roasted Pepper Pear Vinaigrette
1 pound pasta
fresh ground black pepper
shredded Parmesan cheese
fresh basil, thinly sliced
Directions:
For a quick meal in minutes, cook pasta according to package instructions. Heat Roasted Pepper Pear Vinaigrette in saucepan until hot. Pour over cooked pasta, and gently blend until completely covered. Season with freshly ground black pepper, and garnish with shredded Parmesan cheese and basil; serve immediately.
Serves 4.
Windsor Blue, Mushroom,and Spinach Pasta.
Ingredients:
This greatrecipe comes from our friends at Whitestone Cheese!
2 cloves garlic, chopped
1 onion, diced
1 small bunch spinach, chopped
4 strips bacon, chopped (great with duck bacon as well!)
6 ounces Whitestone Windsor Blue Cheese
5 ounces cream
2 tablespoons olive oil saltand pepper to tastepasta
Directions:
In skillet, sauté onion, garlic, and bacon in olive oil until onion is soft; add spinach, blue cheese, cream, and sauté until all are combined.
Add salt and pepper to taste. Set aside, and cook pasta in boiling wateruntil al dente. Reheat sauce and combine with drained pasta.
