Cajun Shrimp Pasta

Pasta with Spicy Shrimp in Cajun & Creole Cuisine. This recipe is a spicy, but delicious dish, a unique pasta dish with great flavors, and very spicy shrimp, which give a characteristic intensity and flavor dynamic to any pasta they are added to.
If you are not a spicy lover, just reduce the spicy amounts, but know that it will be another, different dish.
Yours!

work: 30′

time: 30′

easy:

Pulled Pork with Pappardelle

The succulent, juicy, delicious Pork Chunk (Osso Buco) is cooked in the pressure cooker until it becomes so tender that it falls off the bone. It gets its wonderful color and incomparable taste from the spices alone.
Its only ingredient is, apart from the spices, a single grated tomato, so as to balance, with its acidity, the sweet notes of the spices.
It pairs perfectly with pappardelle, sprinkled generously with grated cheese of our choice to enjoy the best home-cooked Italian meal.
We are sure you will love this ★family recipe, which we recommend to you today.
Yours!

work: 30′

time: 1h:10′

easy:

Pasta Soufflé

A timeless souffle with basic pasta the striped penne (penne rigate) to wrap beautifully around the ingredients and their taste. This soufflé has a very "sinful" content, so sinful that we make it, eat it and do not approach the scales again for a couple of weeks… However I give the ingredients and their proportions and if you are "brave" you make it and enjoy it.
It remains a very tasty pasta dish that few will resist trying. Ideally eaten hot, like all soufflés. We have said that Souffle is not waiting, we are sitting at the table and we are waiting for it.
Yours!

work: 20′

time: 1h:00′

easy:

Classic Spaghetti Carbonara

Never has a pasta dish given us so much delicious with just a handful of ingredients as this one! Italian Carbonara, if done properly, becomes a fantastic dish full of flavor and it’s a thing of beauty.

Of course, the Italian Carbonari (Furnace Charcoals Makers and Miners), the original inspirers of this dish and all their descendants did not use sour cream to make the pasta of this most famous, juicy, and creamy Spaghetti…

There is a hypothesis on the origin of the name, which connects the existence of black grated pepper on the pasta, so that it "blackens" their surface as if it were coal dust, a fact that can reasonably be considered to have happened to the miners who used to this dish, due to the easy finding of its ingredients for that time. A dish that we know historically was very popular in the popular neighborhoods of the time.
Yours!

work: 10′

time: 15′

very easy:

Greek Style Spaghetti with Meat Sauce

Back to basics: Greek Style Spaghetti with Meat Sauce!
In our Kitchens it was for years the dominant and almost the only dish of pasta with minced, made in another era by the grandmothers and mothers cooks of the house on demand young children & adults alike. It has nothing to do with the well-known sauce bolognese , with its many ingredients and long preparation, which arrived much later in our Kitchen along with some other famous Italian spaghetti or pasta. Another peculiarity of Greek Spaghetti is that it is served with pasta well cooked in contrast to al-dente but also with its few ingredients, which were in our poor homes.
The Spaghetti with Minced Meat of mom, with minimal ingredients and an incomparable taste! Minced meat seasoned with cinnamon & simmer to soften and mash nicely to include the spaghetti and flavor them. The grated mizithra or kefalotyri or grated parmesan, added on top, will take off its taste! This Greek dish has become a staple and a favorite in our home.
Yours!

work: 15′

time: 1h:30′

easy:

Linguine with Mussels & Fresh Vegetables

Cook the mussels in a large frying pan, with the tomatoes cut into small bites, the sweet red pepper in thin strips and all other vegetables chopped! Quench with white wine while your linguine are cooked in another pot. Combine the two and toss them with your favorite spices, a little grated Parmigiano-Reggiano & chopped rosemary. Now pretend you're on vacation on the Italian coast or on one of our Aegean islands and enjoy excellent flavors!
Yours!

work: 1h:00′

time: 1h:30′

easy:

Greek Pastitsio-Baked Greek Bucatini with Meat

When I started preparing it today, I remembered why I hadn't written this recipe before - though I had in the past posted a pastiche down like this made in individual portions - it's because everyone is making this dish, maybe slightly different, but it's a classic dish that everyone thinks is theirs the best way so it wouldn't be of much interest.
My own methodology will have some controversial moments, but I know my dish is particularly tasty to me at least and so I recommend it! Make this recipe if you want to see what it looks like and compare it with your own cooking method. It is also a suggestion for those who have never tried it, and although they have always wanted to know how this dish is made, now could be the perfect start to your test with so much step-by-step process!
The recipe is the inspiration of N. Tselemendes almost a century ago. It was and remains one of the most beloved recipes of Greek households. Made with layers of thick pasta, minced meat and Béchamel cream as a final layer.
It is not difficult but it is jagged and with the sink full of pots at the end…
Yours!

work: 2h:15′

time: 3h:00′

medium:

Pasta with Smoked Salmon in Creamy Sauce

Spaghetti bathed with a white creamy sauce -we adore- combined with smoked salmon to give them their wonderful smoky taste and plenty of green onion and chives. Of course (!) Vodka, which so much like in salmon, will help in the taste of this dish.
What else to say, to say that white pasta, pasta with white sauce, combined with some seafood, is one of our favorite macaroni. Although you are unable to make this combination make this macaroni and enjoy it!
Yours!

work: 10′

time: 30′

easy:

Creamy Mushroom & Spinach Fettuccine with Caramelized Onions

A pasta dish generally leaves a few people unmoved at the sight. A creamy, highly aromatic, and wonderfully delicious, white spaghetti leaves absolutely no one unmoved…
This with fettuccine pasta has many different vegetables that make it very tasty. It has two kinds of mushrooms, portobello and white -meat substitutes- caramelized onions, balsamic cream, tender spinach, arugula and all combined delicious and harmonious in a sauce particularly creamy thanks to cream and grated parmesan cheese straight from her place of origin!
Yours

work: 30′

time: 50′

easy:

Farfalle Bake

This is one of our favorite dishes at home. If you have never cooked it this way, you may want to choose our current proposal for a very tasty and impressive dish. It is easy, so simple and can easily fill 4 hungry adults as a dish meal. All you need is farfalle pasta, sliced ham, some other cold meat such as Cabanossi, sour cream, eggs, grated cheese and in 50′ you eat.
Extra bonus? Children will love it!
Yours!

work: 10′

time: 50′

easy:

Farfalle with Tuna & Caper

Farfalle salad! A delicious dish of pasta, where on each fork, each one of its ingredients, expresses its presence and combines harmoniously to absorb the juices and aromas of the other ingredients and to give them a dynamic and promising taste!
Salad dish with a short preparation time, just 15', which can also be eaten as a light main meal. Gourmet, easy to digest, easy to make with fine fruity notes, with tomato and balsamic vinegar giving the acidity that goes to it!
Yours!

work: 08′

time: 15′

very easy:

Pork Ragù with Pasta & Bechamel Sauce

In Italian cuisine, the ragout (ragù) is a sauce with meat, usually served with pasta and created by Alberto Alvisi in the 18th century.
The common feature of ragù recipes is the presence of minced meat and that together the components become a sauce for pasta. The most famous dish is stew ragù alla bolognese.
Leaving pork slowly cooked in tomato sauce builds a deep and rich flavor. Usually served upon Pappardelle, but with my choice and the tendency to create something new / different always based on the original recipe, pasta incorporated in ragout sauce and then covered with a thick sauce semolina, that went golden brown in the oven and became a new dish, very tasty.
Of course it is needless to emphasize that it is infinitely tastier than the classic pastitsio…
Yours!

work: 1h:00′

time: 2h:30′

difficult:

Farfalle with Smoked Trout & Bechamel Sauce

Farfalle, this beautiful pasta with very special bow shape, combined with smoked trout and bathed by two white creamy sauces. Bechamel sauce and sour cream. Contain much concentrated flavor that will hardly leave anyone unmoved.
Despite the discreet luxury of smoked fish is a very economical and hearty pasta dish. Done within 20 minutes it is the perfect comfort food, providing a sense of comfort and well-being due to the content of carbohydrates, which are related to our childhood and mama's home cooking.
Yours!

work: 15′

time: 20′

easy:

Pork Tenderloin with Mushroom Sauce

Pork Tenderloin or Filet mignon in French, that this way characterize almost always pork fillet.
A delicious, juicy and soft piece of meat, fried over high heat for a short while in order to protect itself and to keep all the juicy tastiness. Here combined with sagnarelli pasta, soaked by a porcini mushroom sauce in melted cheese & yoghurt.
Yours!

work: 10′

time: 30′

easy:

Bolognese Sauce-Stuffed Lumaconi

The Bolognese sauce is a ragout -in the Italian version- slow cooked, which is made with meat chunks or minced. The heavy cast-iron pan is ideal for this kind of food in slow cooking.
Known to us all as "spaghetti with meat" may have a more delicious flavor, a more imaginative presence and why not, more festive!
We choose to accompany the Bolognese sauce with any pasta we prefer, tagliatelle or spaghetti. The Kitchen Stories proposes shells Lumaconi, filled with this wonderful sauce and sprinkled with parmesan.
Yours!

work: 30′

time: 2h:00′

medium:

Cajun Shrimp Pasta

Pasta with Spicy Shrimp in Cajun & Creole Cuisine. This recipe is a spicy, but delicious dish, a unique pasta dish with great flavors, and very spicy shrimp, which give characteristic flavor intensity and dynamics to any pasta you add.
If you are not a spicy lover, just reduce the spicy amounts, but know that it will be another, different dish.
Yours!

work: 30′

time: 30′

easy:

One Pot Pasta

A really ingenious idea to create a very easy and very light pasta dish with minimum effort and definitely delicious result.
In recipes such as this one, with the general title "one pot pasta" (or chicken etc.), ingredients come together in the pot and cooked together. It is a succulent pasta which, when you taste it, you will want to repeat making it often, especially when time is pressing and the mood for something more complex is not here.
Yours!

work: 10′

time: 20′

very easy:

Smoked Salmon Tagliatelle

Tagliatelle with delicious, creamy, white sauce from cream cheese, pieces of smoked salmon and freshly ground black pepper wrap tagliatelle. Salmon leaves the smoky and salty flavor on the whole dish. Vodka amplifies its taste and is a great match for the saltiness of salted fish.
A dish simple and with quick preparation but exploding from taste and will appeal to all lovers (or not) of pasta.
Yours!

work: 10′

time: 20′

very easy:

Cheese Stuffed Shells

Lumaconi or Lumache (slightly smaller) are large, thick pasta that looks like in shape with a shell or shell snail, that we can fill with a variety of ingredients spinach, shrimp, cheese, mushrooms, bacon, etc., or combinations thereof.
Here we filled them with a mixture of many different cheeses from bright blue cheese up to soft, spreadable cheese. Chestnuts with excellent combination with cheese and add flavor and body to the filling. Certainly homemade tomato sauce tookoff the taste of the whole dish.
The shells pasta is beautiful in shape and can be prepared from the previous day and offered as a more festive dish.
Enjoy this step by step photos of the entire process and happy baking!
Yours!

work: 1h:00′

time: 1h:30′

medium:

Shrimp Bow Tie Pasta

Farfalle (butterflies) or Bow-tie are alternative names for the pasta, with beautiful bow shape. Dated from the 16th century in Lombardy and Emilia-Romagna in Northern Italy.
Bows, therefore, accompanied by wispy shrimp, chopped green onion, chives, coriander, chilli and lime and Peach!
I think this dish is perhaps the tastiest and most aromatic of pasta dishes, that I have at times suggested from the pages of Kitchen Stories. Seductive aromas and tantalizing smells emerge and gives pungent taste superiority.
If the ingredients and the composition convinced you, make it and enjoy it with a cold, dry, white wine.
Yours!

work: 10′

time: 20′

easy: