Over the past few years I have discovered, created, and mastered the best pasta recipes. These are my current favorite pasta recipes that I make at my home. To make these recipes to be the best they can be, you need to be creative with the pasta; imagination and love is important in order to make the pasta to its fullest potential. Use these recipes as a guide rather than a step-by-step recipe.
Fettuccine alfredo
First, boil a pot of water, salt it like the ocean, and then add your pasta of choice (ideally fettuccine). If you have any questions about this step please do not continue :). While you’re cooking the pasta, find a separate pan and add a tablespoon of butter while it’s on medium heat. After the butter is melted add about 2 cloves of minced garlic to the pan and cook it until the room smells like garlic. Next, add 4 fluid ounces of heavy cream to the pan and continuously sir everything together for about 3 minutes. Next, add salt, pepper, garlic powder, fresh basil, onion powder, and any other random seasoning you can find in the cabinet. Use a block of parmesan cheese and grate it yourself; the pre-grated cheese from the grocery store won’t work. Grate about 1 cup of parmesan cheese and add it to your sauce in small amounts while mixing it in as you add it. Cook the sauce on low/medium heat for about a minute while stirring. Finally, add your pasta until each piece of pasta looks evenly coated with the sauce. Taste a piece and edit the sauce to your will. If the sauce is too runny, add more cheese and if it’s too thick, add leftover pasta water or heavy cream.
Chicken tomato sauce mac & cheese
Cook about a half pound of pasta just like the previous recipe says and make sure to save some leftover pasta water for later. In a separate pan add some olive oil and turn the stove on medium heat. Cut chicken breasts into small cubes and add to the pan. Add salt and pepper then monitor the chicken until it is fully cooked. After the chicken is done cooking, set it aside and use the same pan for your sauce. Add about 2 tablespoons of butter and a dash of your favorite olive oil. Mince three cloves of garlic and add that to the pan after the butter has melted. Wait until the garlic smell has become fragrant and then add 3 tablespoons of tomato paste to the pan. Mix everything together until the sauce turns dark red. Then add 1 cup of your favorite tomato sauce and mix everything together for about a minute. Add ¾ cups of heavy cream and bring the sauce to a simmer. Add your choice of seasonings; salt, pepper, onion powder, and garlic powder work well. Be creative with this part and add anything you can find that might taste good. I like to add rosemary, fresh basil, and some parsley as well. Then, you need to add ½ cup shredded cheddar cheese, ½ cup shredded mozzarella cheese, and ½ cup of shredded parmesan cheese (refer back to alfredo recipe for parmesan disclaimer). Mix everything together until the cheese is incorporated into the sauce and add the pasta. Based on how thick you want the sauce to be, add a small amount of pasta water to thin it out. Add your chicken, mix everything together, then enjoy!
