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.

Pumpkin Alfredo

8 oz. Esotico whole wheat pasta (cook as directed on back of package)
3 cloves garlic, minced
1/2 cup butter
4 oz. cream cheese
3/4 cup pumpkin puree
1/2 cup milk
1 tbsp. cornstarch
1 tsp. Italian seasoning

Sauté minced garlic in butter for a few minutes. Add Italian seasoning, milk and cornstarch. Simmer for 2-3 minutes stirring constantly. Add the pumpkin and cream cheese. Simmer for 2-3 more minutes. Season with salt, pepper and a touch more Italian seasoning if needed. Toss with hot pasta. 

Brown Butter Sauce with Cranberries

1/2 cup butter
1/2 cup chopped walnuts
1/2 cup dried cranberries
3 tbsp. fresh sage
A pinch of red pepper flakes (optional)
Salt and pepper to taste
Parmesan cheese

Cook pasta until al dente. Remove from heat, drain and set aside. Melt butter in a sauce pan over medium heat. Add the walnuts, cranberries, sage and red pepper flakes. Cook until butter starts to brown, but not burn, about 3 minutes. Salt and pepper to taste and toss with pasta. Top with parmesan and serve.

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.

Harvest Sauce

1/2 lb Pork Sausage
1/2 onion diced
1   Butternut Squash (Cubed)
4  cups  Vegetable or Chicken Stock.
5  tbsp. Butter
6 tsp crushed garlic
 1/2 tsp fines herbs

 In large skillet saute’ Pork Sausage, Onion, Squash until sausage is browned.  Add crushed garlic, herb fines, stock and simmer to reduce until squash is breaking down.  Add butter and season with salt and pepper.  Add sauce to pasta and garnish with parmesan cheese.

Sage and Spinach Sauce

8 oz Esotico pasta
¼ cup butter
2 bunches of fresh sage
4 oz. sliced prosciutto
3 cups fresh spinach leaves
½ lemon and zest

Cook pasta as directed reserving ½ cup of pasta water and drain. Place butter in hot pan and add sage and prosciutto. Cook until butter is brown and prosciutto is lightly crisp, about 2-3 minutes.  Add zest of lemon, ½ of the juice of a lemon, salt and pepper to taste, and spinach cooking until wilted. Add ½ cup of reserved pasta water and cooked pasta. Stir well. Remove and discard the sage. Serve with fresh Parmesan cheese.

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.