There are a number of high quality prepared pastas on the market today, and tortellini is one of my favorite pastas to cook. This recipe is for a tortellini alfredo with fresh asparagus. Alfredo sauce is super easy to make, really just some reduced cream and a bit of parmesan cheese. But is can also be pretty heavy.
This is a debugging block
Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce.
A good mushroom risotto is a thing of beauty. It’s even better when you can get your hands on some Morel Mushrooms. This morel mushroom risotto is fairly simple to make once you have the right techniques, and is sure to wow your friends and family. Now, morel’s only grow in the wild, and can be a bit hard to find at times.
Over the years, I’ve learned that Spaghetti is not Spaghetti, is not Spaghetti. The rich, and wonderful tomato sauce that my mom made us growing up, is closest to a Bolognese sauce. On the much lighter, faster, and easier to cook end of the spectrum is a Pomodoro sauce. Pomodoro is meant to be a fast and easy tomato sauce with a relatively few, fresh ingredients.
Simple dishes like this Spaghetti with Artichokes and Tomato, are among my favorite thing to make. The sauce takes just about the same amount of time, as cooking the spaghetti it self. So it’s super fast to make. And treated right, the ingredients come together in perfect harmony, giving a ton of flavor and the impression, that it’s a recipe you’ve been working on for hours.
Like all pasta, I love cooking Ravioli, because it’s so easy to make hundreds of different, delicious recipes. And while making your own ravioli is pretty time consuming (although I love it), there are lots of great store bough brands, that will allow you to get a complete meal made in about 20 minutes. Here I do a recipe for Cheese Ravioli with Chicken and Peas.
We all think of Pesto as the green pasta sauce, made with basil, pine nuts, parmesan cheese, etc…but over the past several years, I’ve come to think of pesto as a technique as much as a specific recipe. If a pesto is simply a pureed, generally uncooked, pasta sauce…well, then you can make all kinds of pestos. And one of my favorites is walnut pesto.
Alfredo sauce is as simple as it is delicious. I mean cream and cheese…how you can go wrong? I keep this alfredo sauce recipe to just a few ingredients, but it’s actually a very easy sauce to modify with things like garlic, shallots, herbs, or other vegetables. And it has a ton of uses.
Until recently, a Bolognese sauce has always meant a tomato and meat sauce. So I was blown away when I saw Lidia Bastianich take a totally different spin on the recipe, creating a White Bolognese. This sauce, still with meat, drops most of the tomato, adding a bit more cream and ricotta…which leaves it…well…white.