Pasta separated and indexed.

M. C. DeMarco authored
revision e739b5a492d6954b8695fd283e8f674927a7c251
Contents
about.md
preface/About.txt
appetizers/frico.md
appetizers/devilled.md
appetizers/chickpeas.md
appetizers/toddy.md
appetizers/pituie.md
soup/aboutsoup.md
soup/kale.md
soup/cilantro.md
soup/chickpea.md
bread/bread.txt
bread/aboutbread.md
bread/cornstarch.md
bread/caramel.md
bread/semolina.md
bread/rosemary.md
bread/marble.md
bread/healthy.md
bread/challah.md
bread/artisanIndex.md
quick-bread/blueberryPancakes.md
quick-bread/pancakes.md
quick-bread/crepes.md
quick-bread/cornbread.md
quick-bread/branMuffins.md
quick-bread/bananaCranberry.md
quick-bread/carrotSpice.md
quick-bread/zucchini.md
vegetables/aboutVegetables.md
vegetables/broccolini.md
vegetables/rapini.md
vegetables/fiddleheads.md
vegetables/spinach.md
vegetables/cauliflower.md
vegetables/squash.md
vegetables/spiceMix.md
vegetables/chickpeaFennel.md
vegetables/cucumber.md
vegetables/tomatoWatermelon.md
vegetables/tomatoAvocado.md
rice/riceSalad.md
rice/stuffedPeppers.md
rice/roz.md
rice/aboutRisotto.md
rice/saffronRisotto.md
rice/tempehRisotto.md
pasta/pasta.txtorzo.md
pasta/orecchiette.md
pasta/puttanesca.md
pasta/chopsuey.md
pasta/macncheese.md

meat/meat.txt
poultry/poultry.txt
fish/fish.txt
sweets/sweets.txt
cookies/cookies.txt
pie/pie.txt
pasta/chopsuey
# Italian chop suey

![with fusilli](http://mcdemarco.net/files/recipes/with_fusilli.jpg)
![with shells](http://mcdemarco.net/files/recipes/with_shells.jpg)

This is another recipe put together out of much Google for Peter; I personally believe that ground beef should be concentrated into meatballs, not put loosey-goosey into the sauce.

## Ingredients

* 1 onion
* 1 bell pepper
* 6 cloves garlic
* 1 lb ground beef
* 1 28-ounce can whole tomatoes
* some tomato sauce or tomato paste
* 1/4 cup cooking wine
* 1 lb curly pasta
* salt
* pepper
* sugar
* 1/4 tsp. crushed red pepper
* 1/4 tsp. cinnamon
* 1 tsp cumin
* 1 tsp paprika
* oregano
* basil

## Directions

Sauté the onion, green pepper, and garlic in olive oil until soft. Add the beef and remaining spices and brown. Add the tomatoes and wine. Simmer to taste. Parboil the pasta and add to the meat. Simmer al dente.
pasta/macncheese
# Pasta

Pasta sides and one-pot pasta meals. Meat sauces can be found in the Meat chapter.

#
#

#
# Mac and Cheese

I haven't made this yet, but I wanted to get it down before the link disappeared.

## Ingredients

* 8 oz. Monterey Jack, shredded (2 c.)
* 8 oz. cheddar, shredded (2 c.)
* 5 c. milk
* 8 T. unsalted butter
* 6 T. flour
* 1 1/2 tsp. mustard powder
* 1/4 tsp. cayenne pepper
* 1 tsp. salt
* 1 lb. macaroni, cooked with 1 T. salt past al dente but not al squishy
* 5 slices bread

## Directions

Process the bread into crumbs with half the butter, on pulse.
In the pasta pan or Dutch oven, on medium-high, heat 5 T. butter to foaming. Whisk in flour and spices. Whisk another minute. Whisk in milk slowly. Bring to full boil stirring constantly. Simmer on medium 5 minutes until the thickness of heavy cream.
Remove from heat and add cheese and salt.
Add pasta and return to medium-low heat for 6 minutes.
Transfer to 9x13 baking dish, top with crumbs, and broil 3-5 minutes.
Cool 5 minutes before serving.
pasta/orecchiette
# Orecchiette with Anchovy Sauce

![bigoli](http://mcdemarco.net/files/recipes/bigoli.jpg)

This recipe is derived from Bigoli in Salsa all'Ebraica con Acciuga from _The Book of Jewish Food_ by Claudia Rodin. I cut back on the anchovies (by half), but it's still a lot of anchovies for non-Italians. I usually forget or skip the pepper. I have never chopped the capers as instructed in the original recipe; maybe capers are bigger in Italy.

## Ingredients

* 1 lb orecchiette, preferably whole wheat
* 3 T. extra virgin olive oil
* 2-3 2 oz. cans anchovy fillets in oil
* 6 cloves garlic, crushed
* 1 bunch Italian (flat-leafed) parsley, chopped
* a handful of capers
* pepper to taste

## Directions

Boil pasta with a dash of salt and drain. In a saucepan, heat garlic in oil just until the aroma rises. Add anchovies with their oil and stir until they dissolve a bit. Freshen pasta and mix with the sauce in a large bowl (or in the sauce pan, if it's large enough). Add parsley, pepper, and capers. Serve hot or cold.
pasta/orzo
# Orzo

## Ingredients

* 4 tbsp. olive oil
* 1/2 lb. orzo
* 2 cups chicken broth
* handful of pine nuts (optional)

## Directions

1. Heat broth in a small pot.
2. Toast pine nuts in dry sauce pan. Remove.
3. Add oil to the pan and toast orzo in it.
4. Add broth gradually, as with risotto.
pasta/pasta
# Pasta

Pasta sides and one-pot pasta meals. Meat sauces can be found in the Meat chapter.

## Orzo

### Ingredients

* 4 tbsp. olive oil
* 1/2 lb. orzo
* 2 cups chicken broth
* handful of pine nuts (optional)

### Directions

1. Heat broth in a small pot.
2. Toast pine nuts in dry sauce pan. Remove.
3. Add oil to the pan and toast orzo in it.
4. Add broth gradually, as with risotto.

## Orecchiette with Anchovy Sauce

![bigoli](http://mcdemarco.net/files/recipes/bigoli.jpg)

This recipe is derived from Bigoli in Salsa all'Ebraica con Acciuga from _The Book of Jewish Food_ by Claudia Rodin. I cut back on the anchovies (by half), but it's still a lot of anchovies for non-Italians. I usually forget or skip the pepper. I have never chopped the capers as instructed in the original recipe; maybe capers are bigger in Italy.

### Ingredients

* 1 lb orecchiette, preferably whole wheat
* 3 T. extra virgin olive oil
* 2-3 2 oz. cans anchovy fillets in oil
* 6 cloves garlic, crushed
* 1 bunch Italian (flat-leafed) parsley, chopped
* a handful of capers
* pepper to taste

### Directions

Boil pasta with a dash of salt and drain. In a saucepan, heat garlic in oil just until the aroma rises. Add anchovies with their oil and stir until they dissolve a bit. Freshen pasta and mix with the sauce in a large bowl (or in the sauce pan, if it's large enough). Add parsley, pepper, and capers. Serve hot or cold.

## Puttanesca

This recipe is from Wikibooks, and so licensed under the GNU Free Documentation License and Creative Commons Attribution-ShareAlike 3.0 License.

### Ingredients

#### Full Recipe

* 6 T. olive oil
* 2 medium onions
* 4 cloves garlic
* 4 oz anchovy fillets
* 1 T. capers
* 1-3 fresh or dried hot peppers, deseeded and finely chopped
* 16 large pitted black olives
* 2 lbs plum tomatoes, diced
* 1 tsp salt (plus more for pasta water)
* 1 tsp freshly ground black pepper
* 2 T. finely chopped parsley
* 1 box spaghetti or linguine

#### Half Recipe

* 3 T. olive oil
* 1 medium onion
* 2 cloves garlic
* 2 oz anchovy fillets
* 1/2 T. capers
* 1 fresh or dried hot pepper, deseeded and finely chopped
* 8 large pitted black olives
* 1 lbs plum tomatoes, diced
* 1/2 tsp salt (plus more for pasta water)
* 1 tsp freshly ground black pepper
* 2 T. finely chopped parsley
* half a box of spaghetti or linguine

### Directions

Boil water for pasta.

Dice onions and garlic. Quarter olives. Rinse capers.

Fry onions in half the oil in skillet for 8-10 minutes. Add garlic and anchovies. Cook for one minute maximum, stirring to break up the anchovies.

Add capers, chili peppers, olives, diced tomatoes, pepper and salt to skillet. Bring to a boil then simmer uncovered 15 minutes, stirring occasionally. Also boil the pasta.

Taste the sauce. Add more salt if necessary, then drain pasta and add to skillet. Toss on low with remaining olive oil. Top with parsley and serve hot.

## Italian chop suey

![with fusilli](http://mcdemarco.net/files/recipes/with_fusilli.jpg)
![with shells](http://mcdemarco.net/files/recipes/with_shells.jpg)

This is another recipe for Peter; I still believe that ground beef belongs in meatballs.

### Ingredients

* 1 onion
* 1 bell pepper
* 6 cloves garlic
* 1 lb ground beef
* 1 28-ounce can whole tomatoes
* some tomato sauce or tomato paste
* 1/4 cup cooking wine
* 1 lb curly pasta
* salt
* pepper
* sugar
* 1/4 tsp. crushed red pepper
* 1/4 tsp. cinnamon
* 1 tsp cumin
* 1 tsp paprika
* oregano
* basil

### Directions

Sauté the onion, green pepper, and garlic in olive oil until soft. Add the beef and remaining spices and brown. Add the tomatoes and wine. Simmer to taste. Parboil the pasta and add to the meat. Simmer al dente.

#

#

#
# Mac and Cheese

I haven't made this yet, but I wanted to get it down before the link disappeared.

## Ingredients

* 8 oz. Monterey Jack, shredded (2 c.)
* 8 oz. cheddar, shredded (2 c.)
* 5 c. milk
* 8 T. unsalted butter
* 6 T. flour
* 1 1/2 tsp. mustard powder
* 1/4 tsp. cayenne pepper
* 1 tsp. salt
* 1 lb. macaroni, cooked with 1 T. salt past al dente but not al squishy
* 5 slices bread

### Directions

Process the bread into crumbs with half the butter, on pulse.
In the pasta pan or Dutch oven, on medium-high, heat 5 T. butter to foaming. Whisk in flour and spices. Whisk another minute. Whisk in milk slowly. Bring to full boil stirring constantly. Simmer on medium 5 minutes until the thickness of heavy cream.
Remove from heat and add cheese and salt.
Add pasta and return to medium-low heat for 6 minutes.
Transfer to 9x13 baking dish, top with crumbs, and broil 3-5 minutes.
Cool 5 minutes before serving.
pasta/puttanesca
# Puttanesca

This recipe is from [Wikibooks](http://en.wikibooks.org/wiki/Cookbook:Spaghetti_alla_Puttanesca), and so licensed under the GNU Free Documentation License and Creative Commons Attribution-ShareAlike 3.0 License. Note that Puttanesca is not a traditional sauce but an Italian refrigerator-surprise recipe invented in the 1960's.

## Ingredients

### Full Recipe

* 6 T. olive oil
* 2 medium onions
* 4 cloves garlic
* 4 oz anchovy fillets
* 1 T. capers
* 1-3 fresh or dried hot peppers, deseeded and finely chopped
* 16 large pitted black olives
* 2 lbs plum tomatoes, diced
* 1 tsp salt (plus more for pasta water)
* 1 tsp freshly ground black pepper
* 2 T. finely chopped parsley
* 1 box spaghetti or linguine

### Half Recipe

* 3 T. olive oil
* 1 medium onion
* 2 cloves garlic
* 2 oz anchovy fillets
* 1/2 T. capers
* 1 fresh or dried hot pepper, deseeded and finely chopped
* 8 large pitted black olives
* 1 lbs plum tomatoes, diced
* 1/2 tsp salt (plus more for pasta water)
* 1 tsp freshly ground black pepper
* 2 T. finely chopped parsley
* half a box of spaghetti or linguine

## Directions

Boil water for pasta.

Dice onions and garlic. Quarter olives. Rinse capers.

Fry onions in half the oil in skillet for 8-10 minutes. Add garlic and anchovies. Cook for one minute maximum, stirring to break up the anchovies.

Add capers, chili peppers, olives, diced tomatoes, pepper and salt to skillet. Bring to a boil then simmer uncovered 15 minutes, stirring occasionally. Also boil the pasta.

Taste the sauce. Add more salt if necessary, then drain pasta and add to skillet. Toss on low with remaining olive oil. Top with parsley and serve hot.