26942 pasta michael romano Recipes

pasta (i use fettucine or rotini), broccoli, chopped, butter, flour, milk, romano cheese, shredded (or parmesan), salt and pepper

broccoli (or rabe), penne pasta, water, garlic cloves, thinly sliced, chicken sausage , cut into 1/4 inch slices, salt, seasoned bread crumbs, toasted (optional), pecorino romano cheese (optional) or parmesan cheese (optional)

heavy cream (whipping cream), chicken base, asiago cheese, cornstarch, water, butter, red onion, diced, pancetta, chopped, garlic, chopped, green onion, tops only, chicken, grilled and sliced, farfalle pasta, cooked, heavy cream (whipping cream), parsley, chopped

salt, head of broccoli, about 1 1/2 lb, cut into small florets, garlic cloves, peeled, rigatoni pasta, olive oil, plus more for pan, italian-style turkey sausage , with fennel (removed from casing if uncooked or thinly sliced if precooked), great northern beans, rinsed and drained (1 can cannellini beans can be used), skim mozzarella cheese, grated , 1/4 cup reserved, skim milk ricotta cheese, chicken stock, pecorino romano cheese, finely grated , 1/4 cup reserved, salt, ground pepper, breadcrumbs, olive oil

extra virgin olive oil, divided, garlic cloves, peeled and flattened, onion, chopped, salt and pepper, to taste, sliced pancetta, chopped, fennel seed, crushed, dry crushed red pepper (optional), broccoli or 1 large rabe, stems sliced 1/2-inch thick, tops cut into 2-inch pieces, water, dried pappardelle pasta, freshly grated pecorino romano cheese , plus additional for serving, pine nuts, toasted

pasta, butter, garlic clove, peeled and minced, salt, more to taste, spinach, greek yogurt, avocado, peeled, pitted, and cut into large chunks, lemon juice, grated fresh pecorino romano cheese or 1/2 cup parmesan cheese, plus more for garnish

beefsteak tomatoes, cored, garlic cloves (pressed or minced ), fresh basil leaf , thinly sliced into ribbons, olive oil (divided use ), salt, capellini (angel-hair pasta), breadcrumbs, parmesan cheese, freshly grated (or pecorino romano)

olive oil, sweet mild italian sausage, coarsely chopped onions, garlic, roughly chopped, head escarole , sliced crosswise into 1 inch strips, chicken broth, beef broth, cannellini beans or 2 (15 oz) cans red kidney beans, drained, cellentani pasta or 1 lb fusilli, cooked and drained, freshly grated romano cheese

water, extra virgin olive oil, garlic cloves, thickly sliced, chopped onion, sliced pancetta or 6 oz bacon, cut into 1-inch pieces, red pepper flakes, red wine, tomato sauce, chicken stock, chopped basil, uncooked pasta (penne, ziti or rigatoni), grated romano cheese

tri-color spiral pasta , cooked as directed, grape tomatoes, quartered, chunk of sandwich pepperoni, cubed small, chunk hard salami, cubed small, mozzarella cheese, cubed small, chopped red onion, halved black olives, grated parmesan cheese, steak house lite northern italian dressing with basil & romano cheese

penne or other pasta of your choice, firm tofu, olive oil, garlic, minced, sliced red onion, quartered fresh mushrooms, whole walnuts, red wine vinegar, black pepper, grated romano cheese to taste

head of escarole , cut crosswise into 1-inch-wide ribbons (about 10 cups), pasta shells (about 3 1/2 cups), olive oil, sweet italian turkey sausage (about 3 links), casings removed, red onion , cut through root end into thin wedges, fennel seeds, crushed, sliced drained oil-packed sun-dried tomatoes, grated pecorino romano cheese

fresh pasta sheets or 3/4 lb no-boil lasagne sheets, flour for dusting pasta dough (if using ), tomatoes (about 4 large), extra-virgin olive oil, chopped fresh flat-leaf parsley, chopped fresh basil, chopped fresh tarragon, chopped fresh mint, chopped fresh thyme, chopped fresh sage, chopped fresh rosemary, chopped fresh marjoram, salt, black pepper, grated pecorino romano (1/2 cup) plus additional for serving, extra-virgin olive oil for drizzling

water or 2 cups broth, of choice, homemade tomato sauce, cooked ground beef (optional) or 1/4 cup bulk cooked hot sausage (optional), salt, olive oil, dried oregano, romano cheese, uncooked rigatoni pasta or 2 cups penne

ripe roma tomatoes or 4 cups cherry tomatoes, chopped large, extra virgin olive oil, crushed red pepper, salt, fresh basil leaves, finely shredded, grated romano cheese (can use parmesan), cooked large pasta , reserve 1/2 cup of cooking water for sauce

olive oil, zucchini, cut into 1/2 inch cubes, kosher salt, fresh ground black pepper, pasta, shapes (doesn tsp matter what shape you use), kalamata olive, peeled and sliced, firm ripe tomatoes, peeled and diced (or canned tomatoes), freshly grated parmesan cheese or 1 cup romano cheese, whole milk mozzarella cheese or 1/2 lb provolone cheese, cut into 1/2 inch cubes

rigatoni pasta (i have also used penne), extra virgin olive oil, pancetta, chopped (my local store sells this already chopped in a pillow pack...a huge time saver!), crushed red pepper flakes, garlic cloves, chopped, dry white wine, egg yolks , large, grated romano cheese (i often double this), salt & freshly ground black pepper, chopped flat leaf parsley (to garnish )

fresh mozzarella cheese, 1/2-inch cubes, coarse sea salt, olive oil, butter, chopped vidalia onion, chopped garlic, pasta, vine-ripened tomatoes, seeded, freshly grated romano cheese, chopped basil