When I was in graduate school in New York City, I loved an inexpensive cafeteria-style Italian restaurant in Hell’s Kitchen called Manganaro's Hero Boy. The now-shuttered eatery dated back to 1893 and closed recently due to COVID. Their hero sandwiches were incredible. But I also really liked their baked ziti with a rich tasting tomato sauce. On a recent visit back to NYC I … [Read more...]
Pasta with Chicken & Rosemary
Title: Scheff's Table - Pasta with Chicken & Rosemary Here is a really tasty recipe for pasta with dark chicken meat and a hint of rosemary. You could use any type of pasta, but I prefer something hearty like rigatoni or pappardelle. Ingredients: 1/2 lb. chopped boneless chicken meat from thighs or legs 1/4 cup olive oil 1 cup beef or chicken broth 1 … [Read more...]
Pasta with Basil Pesto Recipe
With fresh basil growing like crazy in our garden this summer, it’s hard to find ways to use it all. But here’s a really tasty (and easy) way to make a light pasta “sauce” (more of a dressing, really) using fresh basil leaves and a few other ingredients. Best of all, you don’t have to cook anything except the pasta. Ingredients: 2 cups of tightly packed fresh basil … [Read more...]
Cajun-Creole Crawfish Pasta Recipe
Years ago, a college friend suggested we eat at K-Paul's Louisiana Kitchen, chef Paul Prudhomme's original restaurant. Even though, I thought this restaurant was a tourist trap, my meal at K-Paul's was one of the most memorable I've ever had. In particular, I recall a rich, decadent pasta dish -- similar to fettuccine Alfredo, but made with crawfish. It was … [Read more...]
BLT Bucatini Recipe
BLT Bucatini is one of my very favorite pasta dishes - one that makes use of pancetta (bacon), arugula (lettuce) and cherry tomatoes: BLT. I like to make this using thick bucatini pasta, but feel free to use any type of pasta you like. Ingredients: 1/4 cup plus 1 tbsp. extra-virgin olive oil 1 1/2 lb. cherry tomatoes, roasted (see instructions below) 2 garlic … [Read more...]