Cocoa Tagliatelle with Butter, Sage, and Walnuts

Fall has arrived, and purple cabbages have appeared at the market, which I love. In this recipe, I used them to make a kind of pesto, to which I added a bit of whole grain mustard to balance the sweetness of the cabbage. I sprinkled everything with herbs and grated carrot. My cooking is definitely multicolored!

I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.Simmer down the tomato sauce in steps 1 and 2 to evaporate much of the liquid in the pan. Even if only 20% of the moisture is left, it should be good. You can make the sauce in advance up to step 2. If you start from step 3 on the following day, it will be lot easier, especially if you are serving guests. If not using store-bought tomato sauce, saute garlic in olive oil, add white wine, basil, oregano, salt and pepper and a soup stock cube to a can of whole tomatoes, and simmer while crushing the tomatoes to make your own! Recipe by Piko mama

I was just thinking of flavours that I like together, I wanted to create a pasta recipe with them .They worked out well .

A rich, flavorful, and delicious dish

I love it!

So delicious this pasta! Very fresh and summery. Wonderful with a glass of wine under the summer sun. #summerchallenge1 #italian #pasta

My family doesn't go vegetarian very often, so when we do the dish has to be stepped up a notch. Adding a little blue cheese to the cream sauce gives it a hint of funk, elevating the dish from your basic mushroom pasta.

Belgian endive has an acquired taste and is not always the favourite for children. In this recipe, the creamy sauce reduces the bitterness and make you appreciate this vegetable. You and your children will enjoy this recipe. Cheers!

I love pasta and had a nearly empty packet. So I used it up with some other ingredients at hand.

This is made from three of my favourite ingredients. It has a quite rustic flavour and I love it for that. Serve with bread, a salad or on its own.

In the world of cooking, there are combinations that transcend borders and captivate the taste buds with every bite. Imagine yourself in a traditional trattoria, where the enchanting aromas of fresh herbs blend with the rich scents of golden mushrooms. Add to that the velvety texture of mascarpone sauce, which wraps each strand of pasta in a creamy and delicate embrace. And to top it all off, tender and juicy grilled chicken pieces bring satisfaction with every bite.This recipe, although it may seem sophisticated, is actually within reach of all cooks, whether novice or experienced. With simple ingredients and clear steps, you'll be amazed at how easily you can create a dish that will impress even the most discerning palates.So, let yourself be carried away by this culinary adventure and get ready to savor every moment spent concocting and enjoying these delicious pasta with creamy mascarpone, mushrooms, and grilled chicken. Whether it's for a family dinner, a meal with friends, or a romantic evening at home, this recipe is sure to become a staple in your culinary repertoire.Enjoy your meal!Like and share your creations!

my husband asked me to prepare it again...what a surprise for me coz hes not an artichokes fan! :ohyeaah

On the occasion of “Women's Day” and since all kinds of “budget cuts” lead us to seek more economical ideas, I decided this year, instead of a bouquet of mimosas, to offer my wife a plate of “mimosa tagliatelle”!!!For the greenery of the bouquet, I used green tagliatelle, homemade and from as pure ingredients as possible. How did I color them? See here (“Green Dough for Tagliatelle ‘Popeye the Sailorman’”) to find out.As for the mimosa flowers, small, round, and bright yellow, I made small balls from white fish fillet (but once the economy picks up, they could also be made from shrimp, crayfish, crab, etc.), colored with saffron. Thus, a composition was created... at least different from previous years.Here, you will find instructions for the second part, the “flowers” of this composition.A few more secretsAs I write at the beginning, the “mimosa flowers” could also be made from shrimp, crab, crayfish, or even smoked or fresh salmon. I didn't dare to buy such things from the supermarket because you never know, they might even monitor what we buy... Besides, I can't stand any more cuts...The quantities in the photos are exactly half of those mentioned. I wanted to celebrate, not overindulge...

Bon Appetit's rigatoni with easy vodka sauce recipe is one of my go-to favourites. Most importantly, because it's really delicious. Also, as it says right in the name, it's super easy to make. It's pretty amazing what a handful of basic ingredients and a shot of potato booze can create. Anyway, I decided to make it again for dinner, with a couple of modifications. First, because I didn't want to have to cook a separate meat dish to go with it, I added chicken which I fried in the pan before making the sauce. Second, I swapped the rigatoni with tagliatelle, because I prefer longer noodles. Changes aside, it turned out as delicious as always.

This is one of the easiest pasta recipes I know. It is flavorful, delicious and pairs well with almost anything. You can use it as a side dish or eat it as is.

Some combinations just work, like apples and pork, chocolate and wine, and, in this case, brown butter and sage. Makes a nice alternative when you don't want either tomatoes or cream in your pasta. A little chicken breast gives the dish some heft, while a squirt of lemon livens the party.

Eating gnocchi on the 29th of each month is a tradition in my native Argentina. My mother used to make many kinds of gnocchi: potato gnocchi, ricotta gnocchi, even baked semolina gnocchi. They could be accompanied with sauces such as marinara, bechamel, bolognese, pesto, or a combination. Simple, quick, and delicious. Today I ate half the gnocchi I had made with butter and sage. On the 29th I’ll have the other half with marinara sauce.#gnocchi #ricotta #pasta #butter #sage #lunch #dinner #meal #quick #easy #Italian #Italy

I really like fresh pasta, so am trying my hand at making different kinds.Tagliolini is made in Northern Italy, where the province of Piedmont is particularly famous for it. The name for this pasta cames from the word "tagliare," which means to cut. This smooth, thin pasta goes best with tomato and cream-based sauces. Recipe by mini

My family loves the taste of sage. this handy & quick butter goes on anything from pasta, fish, rice, ravioli, the possibilities are unlimited!

Talk about literally throwing something together and POOF a wonderful meal! 💚👌🏼

There are a lot of earthy flavours in this dish, starting with the mushrooms. Ideally they'd be a mix of wild mushrooms, either fresh or dried. Unfortunately, my local supermarket hasn't had wild mushrooms in ages (I blame global supply chain issues), so I made do with brown buttons. They worked okay, but if you can get your hands on wild mushrooms, that'd be so much better. Adding to the earthiness party is sage, the flavour of which was in the brown butter as well as the delicately crispy leaves. Parm added its usual pizzazz to the sauce. And, just because I bought a bottle over Christmas and wanted to try it, a dash of truffle oil took it over the top. Zucchini was there to help keep the dish from feeling too heavy. And a spritz of lemon added a little ray of brightness.

Melissa Clark, food writer of The New York Times, developed this easy recipe with ingredients that are usually in many pantries. I’ve made it several times and it always hits the spot.#vegetarian #lunch #dinner #Italian

I can only buy these fresh around Thanksgiving time in a Italian pasta shop in Brooklyn, NY...so I have to make them myself if I want them fresh.

It's been an age-and-a-half since I've had one of my favourite indulgences: blue cheese. So when the wife agreed to a pasta night, it didn't take long to decide on the type of sauce to make. Creamy, delicious blue cheese, of course. With a little (or a lot) of crispy bacon mixed in. And some walnuts for crunch. And bright, cheerful sweet peas because, y'know, veg. If you're thinking of making this, a word of warning: this dish is heavy. So dieters, stay away. To help cope with some of the richness, I've included a bonus recipe for a super-simple tomato salad. It makes a great accompaniment to the pasta.

In Bronte, they have the best pistachios! As a Sicilian, I must share this with you.

A vegan dessert rich in fiber, without sugar and gluten, perfect for a hearty breakfast or as an alternative to fresh fruit for dessert. Thanks to my health-conscious Brazilian chef friend Alexsa for the recipe. The peanut butter in the filling and a decorative Coconut Ganache topping are my personal touches.

Today is World Pasta Day, and I'm sharing a twist on Spaghetti Aglio e Olio with Walnuts and Lemon-Flavored Toasted Breadcrumbs.