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    You are in: Home / Cookbooks / Pasta with Panache
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    60 recipes in

    Pasta with Panache

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    5 Reviews |  By P4

    This is my original pasta sauce. It's different than those that are simmered all day, but it's better than jarred sauce, and it's quick. You can also play around with the seasonings to suit your own taste. DO NOT - please - cut the amount of olive oil. Trust me on this. It sounds like a lot, but it's not, really, when you add all the pasta.

    Recipe #48968

    This is a beautiful tasting lasagna! A different version from the original using lasagna sheets by using angel hair spaghetti or Capelli d'angelo (Italian name) Its a very thin spaghetti. Easy to make and tastes great!Even for those non veggie lovers! Came from Womens Weekly Cookbook.

    Recipe #110752

    This is a great tasting pesto! Every once in a while for a change I will add a few flakes of red pepper. Try it you'll like it!

    Recipe #63366

    This is said to be very similar to the Olive Garden's Lobster Spaghetti. In any case, it sounds amazing.

    Recipe #57443

    Based on the recipe for Fettuccine al' Antonio used by Anthony's, one of my favorite local restaurants.

    Recipe #117396

    This is a really good comfort meal for busy nights. It takes 60 minutes to be done completely, but a lot of that time is passively spent just waiting around for it to be baked in the oven! (Suggestion: have a nice glass of red wine while you're waiting!)

    Recipe #63612

    A quick and easy way to prepare a tasty and filling pasta dish, originally from Mr. Food. Just use your favorite bottled spaghetti sauce. You can use any shape of pasta. I do add more cheese, but I love cheese!

    Recipe #38669

    I love macaroni and cheese. This version is terrific, with a crusty-cheesy layer on top and creamy-cheesy baked pasta in the middle.

    Recipe #62635

    This super tasty recipe came from a co-worker who's wealthy family always made sure to serve this at their fancy summer parties. It is a snap to put together, making it perfect for families who want a meal in a hurry, or the host of party who wants something spectacular that won't keep them in the kitchen instead of with their guests. Either way, you will get the same rave reviews that I have over the years.

    Recipe #104630

    An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987

    Recipe #114578

    This is a really simple dish to make and it's quite elegant.

    Recipe #31562

    Adapted from a recipe on the back of a pasta box. I made this tonight for dinner and it was really excellant- just like from a restaurant!

    Recipe #67311

    My brother made this for my kids one day when they were visiting him. It has become my DD favourite meal. The sausage adds enough spicy flavour to this pasta dish.

    Recipe #112932

    My boys always gobbled up their vegetables quick smart when I made this attractive, tasty spaghetti dish. Not everyday fare, as it is rather high in calories, but I have substituted low-fat evaporated milk very successfully for the thickened cream, and I can't see why you couldn't use low-fat sour cream in its place as well. This is adapted from a recipe which appeared in The Sunday Times years ago.

    Recipe #63399

    1 Reviews |  By ~jus~

    This is a recipe from Christine Manfield. Pesto with an Asian twist. The ingredients should be available from Asian food stores/markets. It is important to use Vietnamese mint, not ordinary mint, as the flavour is quite different.

    Recipe #110475

    Don't be put off by the long list of ingredients and instructions - it comes together really quickly and I'm a stickler for detail. This is really good and I do recommend you try spaghetti 'the Greek way'. I'm pretty sure you're going to like it.;-) If you want to make this a totally Greek dinner, then serve with a Greek salad, crusty bread, red wine, and fresh fruit for dessert.

    Recipe #70268

    This has come from years of watching my gramma's elaborate pesto-making in the kitchen and distilling it down to something I can make in my own kitchen without having to search for obscure ingredients. It's also veganified, so you can add parmesan and reduce the salt if it suits your tastes. This is great on whole wheat pasta shells or penne.

    Recipe #109171

    From Ziggerman's Guide to Good Eats. I cut back on the cheese considerably because the orginal recipe listed three cups of gruyere-Holy Cow's Milk, Batman! (Once you find out the price for cave-aged cheese you'll understand why I did that.)The best quality ingredients make all the difference in the world.

    Recipe #151085

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