Italian Tomato and Bacon

8 oz. Esotico pasta (cook as directed on back of package)
3 tablespoons Italian dressing
2 cups halved cherry tomatoes
1 small onion, chopped fine
6 slices cooked and crumbled bacon
1/4 cup chicken broth
2 cups arugula

Heat dressing in a skillet. Add tomato and onion. Cook approx. 5 minutes until onions are tender.

Add bacon and broth then continue to cook until sauce comes to a boil (3-5 min). Add cooked pasta and arugula then toss to coat.

Chicken and Feta Cheese Sauce

8 oz. Esotico pasta (cook as directed on back of package)
2 tbsp. olive oil
1 small onion, chopped
3 garlic cloves, chopped
4 boneless skinless chicken breasts, cut into strips
1 cup low-sodium chicken or vegetable stock
Corn starch
1 cup crumbled feta cheese
Salt & Black pepper
2 tbsp. fresh parsley, chopped

Sauté onion and garlic over medium heat until soft, about 10 minutes. Add chicken and cook to a golden brown. Season with salt and pepper to taste. Mix stock with corn starch and bring to a boil. Pour sauce over the cooked pasta. Sprinkle with parsley and feta cheese.

Italian Tomato and Bacon

3 tablespoons Italian dressing
2 cups halved cherry tomatoes
1 small onion, chopped fine
6 slices cooked and crumbled bacon
1/4 cup chicken broth
2 cups arugula

Heat dressing in a skillet. Add tomato and onion. Cook approx. 5 minutes until onions are tender.

Add bacon and broth then continue to cook until sauce comes to a boil ( 3-5 min).  Add cooked pasta and arugula then toss to coat.

Nancy D’s Marinara Sauce

10-12 tomatoes
1 ½ large yellow onions
1 large red pepper
1 ½ poblano or pasillo chiles (seeded)
1 head of garlic (peeled and halved)
Bunch of basil (stemmed)
½ lb. mushrooms

Cut everything into large chunks and mound on rimmed cookie sheet.  Sprinkle olive oil, salt and pepper.  Bake at 325 for 2 ½ hours.  Puree in blender.  This may be poured over hot pasta and/or frozen for a later meal.

 

Chicken Breast with Artichokes Sauce

4 tsp. olive oil
4 boneless, skinless chicken breasts cut into strips
1 onion chopped
4 cloves garlic, minced
2 tbsp. fresh thyme
1 ½ cups marinated artichoke hearts, drained
½ cup white wine
1 cup chicken broth, thickened with corn starch
1/4 cup parsley

Sauté chicken with olive oil over medium heat until golden.  Set aside.  Using same pan add onion, garlic and thyme.  Cook until brown and add artichokes to cook for 3 more minutes.  Add wine and broth and bring to a boil.  Add chicken and simmer until sauce thickens.  Season with salt and pepper to taste and pour over cooked pasta.

Spicy Mint Sauce

1 cup mint leaves
1 cup cilantro
3 seeded and chopped jalapenos
½ cup olive oil
½ tsp. ground fennel
½ tsp. cumin
1 clove garlic
½ tsp. kosher salt
1 tbsp. lemon juice

 Pulse all ingredients in a food processor until they are a thick sauce consistency.  Toss with 8 oz cooked pasta and garnish with feta cheese.  1 lb cooked shrimp may be added to the toss if you like!

Brown Butter, Asparagus, Spring Onions & Prosciutto Sauce

8 oz. package Esotico pasta
½ lb fresh asparagus (Trimmed cut into 1 ½” pieces)
4 tbsp. butter
3 slices prosciutto (Thinly sliced into ribbons)
½ cup spring onions thinly sliced white and green parts separated
½ lemon zest and juice
½ cup freshly grated Pecorino Romano

Bring 8 quarts of water to boil. Drop in pasta and cook for 3 minutes. Drain, reserving ½ cup pasta water. Bring about 4 cups of water to boil. In the meantime make an ice bath. Drop the asparagus in boiling water and cook until tender, about 1 ½ minutes. Drain and place in ice bath.
In large sauté pan, melt the butter over medium high heat. Let the foam subside and butter brown, about 2 minutes. Add garlic, Prosciutto, and the white ends of onions. Saute until the onions are wilted, about 3-4 minutes. Add the blanched asparagus, lemon juice and zest.
Toss in pasta, green part of onion, Pecorino Romano and ¼ cup of reserved cooking water. Stir until evenly coated. Garnish with additional Pecorino Romano and serve.