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Bacon, Fried Egg Spaghetti, Pasta, Cooking, Food, Recipes

Photo Source: Bacon and Fried Egg Spaghetti by su-lin, on Flickr>

An easy pasta recipe you can cook in just a few minutes. Add the smoky and saltiness of bacon combined with eggs can be tasted with joyful ways. Serves 4 servings.


• 375g spaghetti
• 2 tbs white vinegar
• 4 eggs
• 4 bacon rashers, finely chopped
• 1/3 cup (80ml) extra virgin olive oil
• 1 long red chilli, seeded, finely chopped
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/2 cup (40g) finely grated parmesan


1) Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.

2) Meanwhile, add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully slip egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside. Cover loosely with foil to keep warm and repeat with remaining eggs.

3) Heat a large frying pan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Add the oil and chilli and stir to combine. Add the spaghetti, parsley and parmesan and gently toss to combine.

4) Divide the pasta among serving bowls. Top with a poached egg and serve immediately.

Pasta Bake, Cheese, Baked, Oven baking, Creamy

Photo Source: Cheddar, Broccoli and Pasta Bake by desertculinary, on Flickr">

Creamy Pasta Bake

A versatile pasta bake for the family and guests; and this recipe can even be made ahead and frozen for extra convenience. Serves 6 – 8 persons


1liter milk
2 garlic cloves, crushed
2 bay leaves
500g dried pasta
350g broccoli , in small florets
75g butter
75g plain flour
a little freshly grated nutmeg
1 tsp mustard powder
small bunch parsley , roughly chopped
200g cheese , grated (cheddar, Parmesan, Gruyère, or a mixture)


1) Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.

2) Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.

3) Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Pasta, Italian Food, Cooking, pasta, FX777, Noodles, Macaroni, Spaghetti, Meals, pasta Recipes

Photo Source: "Pasta by lilacden, on Flickr">

Only cook pasta just before it is served.

Purchasing Pasta:

Before you choose to buy dried pasta, you should make sure to read the labels. If you're looking for top quality pasta, you should choose a kind that is made of 100% semolina. You might see durum, which is wheat semolina. Pasta that is made out of durum wheat keeps its shape and stays firm when it's cooked. If you cook it according to the directions, it won't get sticky or mushy, but stays firm. Pasta which hasn't been made out of semolina will likely become soft and doesn't toss well. Instead, consider a pasta that is softer if you're making a casserole.
The only pasta that is made with any kind of eggs are noodles. This makes them more colorful than other kinds of pasta.

If you're choosing to substitute another kind of pasta in a recipe, you should ensure that you choose pastas that are similar to go well with the sauce. Thinner sauces pair well with flat pasta and chunkier sauces do well with shaped pasta that has places that will catch and hold a heavier sauce.

If you consider the brand of pasta, keep in mind that an Italian brand will likely be thicker than an American brand.

The Best Way to Measure Pasta:

If you're planning a dinner for eight, you need to have to decide how much pasta you will need. Do you know how much a pound of pasta serves? Follow these general guidelines to always ensure that you have the right amount of pasta when measuring dry and serving cooked pasta. Keep in mind that some shapes differ in size depending on who makes it, so these measurements should just give you a general idea.

Small to medium: 8 oz. uncooked = 4 cups of cooked.
Examples of this pasta might include rotini, twists, wagon wheels, spirals, bow ties, penne, elbow macaroni, medium shells, rigatoni and penne.

Long: 8 oz. uncooked = 4 cups of cooked.
Examples of this kind of pasta might include fettuccine, vermicelli, angel hair, spaghetti, and linguine.

How to Cook Pasta Perfectly:

Step 1: If you're cooking a pound of dry pasta, you should boil four to six quarts of water. Use less according to how much you're making.

Step 2: Once the water has reached a rolling boil, add pasta and stir while you wait for the water to begin boiling again.

Step 3: Be sure to occasionally stir pasta while it's cooking.

Step 4: Read packaging instructions when it comes to cook times. Keep in mind that if you're using the pasta in a dish that will need to be cooked more, such as in lasagna, only cook the pasta for 2/3 of the recommended cooking time for best results.

Step 5: You should taste your pasta to decide if it's done. Pasta that is done perfectly will be firm to bite into, but will be cooked all the way through. This is called "al dente".

Step 6: Drain pasta right away. Don't leave it sitting in the hot water, as this causes stickiness and complete your dish.

Add the Right Pasta Sauce:

When you're choosing a sauce for your pasta, keep these points in mind:
Angel hair or thin spaghetti work well with thin and light sauces.
Pasta shapes that are thick, such as fettuccine will do well with sauces that are a bit heavier.

Shapes of pasta that have ridges or holes such as radiatore or mostaccoli work best with chunky sauces.

It's important not to put too much sauce in pasta. Many Italians will tell you that Americans are drowning their pasta in loads of sauce.

Italians prefer to toss their pasta with just the right amount of sauce to coat it and not leave a large puddle on the plate.

How to reheat pasta:

When reheating pasta that's already been cooked, you should dish out only the amount you need. Place it in boiling water. You can make it easier to drain by putting the pasta in a colander that won't melt and putting it in the boiling water. Stainless steel works well for this. Once you've got your pasta in the water, you only have to keep it in for about forty to sixty seconds per serving of four ounces. Once it's hot, take the pasta out, drain it well and add your sauce, then serve right away.

You can also reheat your pasta in the microwave by heating a single serving for about 45 seconds and checking it before heating it again.

How to Warm a Serving Bowl:

When you're warming the bowl that you'll be serving your pasta in, you simply need to pour hot water into it and leave it in there until you're ready to use it. When you're ready to add your pasta, pour the water out and dry the bowl. Or, you can warm bowls and plates by putting them in an oven that's been heated to 250 degrees for about ten to 15 minutes before you serve the pasta.

Preparing Pasta Ahead of Time:

When making pasta ahead of time, you simply cook the pasta as you usually would, but only cook it until it's just done, or al dente. Then you should drain it very well and run cold water on it. This will stop the cooking of the pasta. Drain it well again and toss about two teaspoons of oil with it to prevent it from sticking.

Properly Storing Pasta:

Uncooked Dry Pasta:

Uncooked dry pasta can be stored in the cabinet for as long as a year. Keep it cool and dry. You should apply the rule of "first-in, first-out". In other words, use the pasta that you've had the longest first so you'll always have fresh pasta.

Pasta that's Already Cooked:

Cooked pasta should be stored in the refrigerator in a container that's airtight. You can keep it for about three to five days. Add a little bit of oil or one to two teaspoons per pound so that the pasta doesn't stick. Since cooked pasta absorbs flavors and any oils that sauces might have in them, you should keep them separate.

How to Freeze Pasta:

Different shapes of pasta are better for freezing than others. The best pastas to freeze are those that you use when baking, such as jumbo shells, ziti, lasagna and manicotti. You'll find that you get the best results by making the whole recipe and putting it in the freezer before you bake it. Then, when you're ready to eat it, you just thaw it out and bake it according to the recipe.

Smoked Salmon Pasta with cream sauce, Italian Food, Pasta, FX777, FX777222999, Creamy Sauce

Photo Source: "Smoked Salmon Pasta with cream sauce by yoshiko314, on Flickr">

An easy Italian recipe with smoked salmon as the main ingredient.


• 1 pound (454g.) smoked salmon
• 8 oz.(227g.) heavy cream
• 3 cloves of garlic, crushed
• 1 pound (454g.) linguine pasta
• 4 tablespoons grated parmesan cheese
• 1 onion, chopped
• 1 tablespoon of fresh basil
• 2 tablespoons of butter
• 1 teaspoon of crushed red pepper
• Salt to taste


1) Bring salted water to boil in a large pot. Add the pasta and cook for 8-10 minutes or until almost tender. Drain.

2) Cut thin slices of salmon and set them aside.

3)Cook garlic and onion in butter in a large skillet until they are tender. Add the salmon slices and cook the mixture for 3 minutes. Mix in basil, red pepper, and heavy cream. Continue cooking the mixture uncovered, bring it to a boil, and cook until the sauce begins to thicken before removing the skillet from the heat. Once removed from the heat, add parmesan cheese to the mixture and stir.

4 ) To serve, place the pasta on a large dish and spoon the salmon and sauce mixture over the pasta.

5) Serves 8 persons

Eggplant, Cheesy, Baked Eggplant, Pasta macaroni, Italian Food, Veggies, Fx777, FX777222999, dinner

Photo Source: "Eggplant "Parm" by bottleandball, on Flickr">

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The tender eggplant covered in crispy bread crumbs topped with homemade sauce and bubbling mozzarella is the perfect dinner.


1 medium to small eggplant {I prefer smaller, because they tend to have less seeds)
1/2 cup flour
1 to 1 1/2 cup Italian style bread crumbs
16 ounces part-skim mozzarella
2 eggs
tomato sauce
olive oil
angel hair or macaroni pasta


(1) Wash the eggplant under water and with the skin still on, slice it into thin, round pieces (no bigger than 1/4 of an inch). Arrange the slices on a plate and sprinkle with salt.

(2) In a bowl combine the flour and the bread crumbs. Mix well. In a second bowl , add the eggs with just a splash of water and beat well.

(3) Coat the bottom of a large non-stick pan with olive oil and heat. Using a fork, spear a piece of eggplant and dip both sides into the bread crumb mixture making sure it's well-coated.

(4) Next, dip the eggplant into the egg batter, again coating both sides.

(5) Once it's covered in the egg batter, dip it back into the bread crumb mixture making sure to again coat both sides.

(6) Put the eggplant in the pan with the hot oil and cook, flipping at least once, until both sides are golden and the inside is soft.

(7) Remove the eggplant slices from the oil and let drain on a paper towel. Once they are cool to the touch, use another paper towel to pat any excess oil off the top.

(8) Repeat these steps until all the slices are complete. {Remember to taste test the eggplant once they are cool.)

(9) Put your oven on low broil and set your racks accordingly.

(10) Arrange the eggplant slices on a cookie sheet, so they are in the center and the edges are just touching.

(11) Spread a thin layer of hot tomato sauce over each eggplant slice.

(12) Top the slices with thinly slices pieces of mozzarella, making sure to coat most of the eggplant with the cheese.

(13) Add a bit more sauce on top of the mozzarella and broil in the oven until the cheese is golden and bubbly.

(14) Plate the eggplant with a side of angel hair pasta.

Fish Baked Pasta, Pasta, Italian Food, Recipes, Restaurants, Menu, FX777, FX777222999, Food, Cooking

Photo Source: "Spiced Fish Baked Pasta by Jandy Jean, on Flickr">

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If you like tuna and pasta bake you will definitely love this recipe more as it uses Salmon which in my personal opinion is a better tasting fish. This dish definitely tasted better as salmon have more fat content thus having more flavor and with regards to the texture it is softer rather than dry and rough, it was a brilliant idea for a tuna replacement and with the addition of dried porcini mushrooms it definitely improved the flavors a lot.


200g macaroni pasta, cooked
3 pcs dried porcini mushrooms, rehydrated in 1 cup water.
100ml milk
100ml cream
300g salmon, cooked and flaked
100g frozen corn kernels
1 red onion, chopped
4 cloves garlic, minced
dried parsley
120g cheddar cheese, grated
1 tbsp butter
2 tbsp flour


1. Drain mushrooms and reserve liquid, chop the mushrooms then set aside.

2. In a large pan sauté onion and garlic in butter. Add chopped mushrooms and stir fry for 2 minutes.

3. Mix flour and water from soaked mushrooms, mix until free of lumps then add it into the pot together with milk, cream, corn, chilli powder and 1/2 of the grated cheese. Bring to a boil and simmer until thick in consistency.

4. Now add the pasta and flaked salmon and give it a good mix.

5. Pour the whole mixture in an oven proof dish then top with the remaining cheese and parsley.

6. Bake for 30 minutes in a preheated oven at 220C.

Chicken Alfredo Lasagna, Pasta, Italian Food, Meals, Cooking, Recipes, restaurants, FX777, FX777222999

"Chicken Veggie Alfredo Lasagna by ItsJoelen, on Flickr">

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A tasty and easy way to cook lasagna.


• 4 1/2 lasagna noodles, cut in half (9 halves)
• 1 clove of garlic, minced
• 14 oz.(400g.) boneless skinless chicken breasts
• 8 oz.(227g.) ricotta cheese
• 1/2 cup (2 oz. or 28g.) parmesan cheese, grated and divided
• 1/2 teaspoon dried basil
• 1 tablespoon vegetable oil
• 1 cup mozzarella cheese, shredded
• 1 onion, chopped
• 3/4 cup alfredo sauce
• 10 oz.(280g.) white mushrooms, diced
• Salt and pepper to taste
• 1 egg


1) Heat the oven to 350°F (175°C).

2) Gently mix egg, ricotta cheese, 1/2 of the parmesan cheese, and basil.

3) Sauté garlic, onion, and mushrooms in a skillet with vegetable oil over medium heat until the onion and garlic are tender and the mushrooms become slightly brown. Remove the skillet from the heat.

4) Season the chicken with salt and pepper, and grill over a medium-high heat until it is cooked thoroughly. Once the chicken is done cooking, dice it.

5) Boil lasagna noodles in salted water for 8 to 10 minutes. Drain the pasta.

6) Grease an 8 x 8 inch baking dish and lightly cover the bottom with alfredo sauce. Layer 1/3 of the noodles, followed by sauce, 1/3 of the mozzarella cheese, 1/2 of the ricotta mixture, the vegetables, and the chicken. Repeat this process once. Then, top the lasagna with noodles, the rest of the sauce, mozzarella cheese, and parmesan cheese.

7) Place the dish in the oven and bake for 30 minutes until it becomes golden brown and begins bubbling. Remove the lasagna from the oven and let it cool for 15 minutes before serving. Makes 4 servings.

Italian Food, Pasta, Delicious, Tasty, Pasta Americana, Sausage, Hamburger, Pepperoni, FX777, FX777222999

Photo Source: "Cavatini (#2396) by regan76, on Flickr">

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Another version of Italian pasta with hamburger, sausage and pepperoni. Deliciously baked for its creamy taste.


1 large green pepper, diced
1 large onion, diced
2 oz. (1/2 stick) margarine
1 teas. garlic powder
1 lb. assorted pasta (wheels, shells, spirals, ziti)
1/2 lb. pepperoni − sliced thin − then cut in half
8 oz. mozarella cheese (shredded)
1/2 lb. hamburger (browned)
1/2 lb. italian sausage (browned)
1 − 16 oz. jar meat flavored Prego sauce


1) Melt margarine over medium high heat in a skillet. Add onions, peppers,
and garlic powder. Saute for about 4 minutes.

2) Meanwhile, cook pasta according to box directions.

3) Heat sauce and combine with cooked hamburger and cooked sausage.

4) Use cooking spray to lightly grease an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce.

5) Repeat another layer. Spread mozzarella cheese over top.

6) Bake at 350 degrees for about 45 minutes or until cheese is melted.

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Chicken Puttanesca, Chicken Recipes, Italian, Food, Cooking, FX777, FX777222999, Pasta

Photo Source:"Chicken Puttanesca with Provone over Capellini by Epyon MX, on Flickr">

Puttanesca literally means “pasta of the ladies of the evening.” Where did the name originate? It may be because the dish is hot and spicy, or because it's an inexpensive dish that can be made quickly. The dish always includes anchovies, garlic, and some hot spice, either cayenne pepper, Tabasco sauce, or red pepper flakes. Chicken thighs add a rich flavor to this easy and delicious pasta recipe.


• 3 tablespoons olive oil
• 2 boneless, skinless chicken thighs
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 4 cloves garlic, minced
• 1 tablespoon anchovy paste
• 1 (14-ounce) can diced tomatoes, undrained
• ¼ cup tomato paste
• ½ cup chopped green olives
• 1 (12-ounce) package spaghetti


1. Bring a large pot of salted water to a boil over high heat. Cook pasta as directed on package until al dente.

2. Meanwhile, in large skillet heat olive oil over medium heat. Sprinkle chicken with flour, salt, and pepper.

3. Add chicken to skillet and cook for 5 minutes without moving. Turn chicken and cook for 3 minutes on the second side; remove to a platter.

4. To drippings remaining in skillet, add garlic and anchovy paste; cook and stir to melt anchovy paste for 2–3 minutes.

5. Add tomatoes and tomato paste and bring to a simmer.

6. Shred chicken and return to sauce. Simmer sauce for 10 minutes.

7. Stir olives into sauce and continue simmering.

8. Drain pasta and add to skillet with sauce. Toss over low heat for 2 minutes, then serve. Serves 4 persons.

Spaghetti Bolognese, Pasta, Food,Recipes, Italian, FX777, FX777222999, Cooking, Restaurants

Photo Source: "Spaghetti Bolognese by [ embr ], on Flickr">

Whip up a huge batch of bolognese that's fit for a party celebration, or freeze half for other meal ideas. Serves 12 persons and 1 ½ hour preparation.


4 tbsp olive oil
6 smoked bacon rashers, chopped
4 onions , finely chopped
3 carrots , finely chopped
4 celery sticks, finely chopped
8 garlic cloves , crushed
2 tbsp dried mixed herbs
2 bay leaves
500g mushrooms , sliced
1½ kg lean minced beef (or use half beef, half pork mince)
6 x 400g cans chopped tomatoes
6 tbsp tomato purée
large glass red wine (optional)
4 tbsp red wine vinegar
1 tbsp sugar
Parmesan , to serve


1) Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.

2) Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar.

3) Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with cooked pasta and Parmesan.