Creamy Tomato Basil Pasta

Ingredients:

2 Large, ripe tomato (4 cups roughly chopped)
1 Cup Raw Cashews
2 Tbs Tomato Paste
1/2 Cup Water
3 Tbs Olive Oil
2 to 4 Cloves Garlic, minced, optional
12 oz Spaghetti
1 tsp Salt (or to taste)
3 to 4 Tbs Wine or Water
1 tsp Freshly Cracked, Coarse Black Pepper
1 to 2 Large Handful Fresh Basil Leaves, chopped

Directions:

1. Put a large pot of salted water on to boil, and cook pasta according to package directions.
2. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
3. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn.  Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
4. If desired add wine/water or pasta cooking water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil

"Spaghettio's"

Ingredients

• 1 box small pasta
• 2 Tablespoons olive oil
• 2 cloves garlic, pressed
• Pinch of crushed red pepper flakes
• 15 oz can tomato sauce
• 1 cup water
• 1 Tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 Tablespoons unsalted butter
• 1/4 cup milk
• 1 cup shredded sharp cheddar cheese

Directions:

1. Cook the pasta according to package directions
2. .Meanwhile, heat the olive oil in a Dutch oven or large saute' pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. 
3.  Stir in the tomato sauce, water, tomato paste, salt, pepper, and butter. Heat, while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.
4. Stir the shredded cheese into the sauce until melted. 
5.  Drain the pasta and combine with the tomato sauce mixture. 

Lasagne Bolognese

from Mario Batali.  I saw him make this on TV once and ever since then its the only lasagna we want to eat.  lol!

Ingredients

Ragù
1/4 cup extra-virgin olive oil (I use less)
2 medium onions, finely chopped
1 carrot, finely chopped
4 stalks celery, finely chopped
5 cloves garlic, sliced
1 pound veal, ground
1 pound pork, ground
4 ounces pancetta, ground
1 8-ounce can tomato paste
1 cup milk
1/2 cup white wine
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
Béchamel
5 tablespoons unsalted butter
1/4 cup flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Lasagna (I just use regular hard lasagna usually)
3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6 minutes and refreshed
1 cup freshly grated Parmigiano-Reggiano
Oil for brushing

Instructions

Ragù
In a large heavy-bottom saucepan, heat olive oil. Add onion, carrot, celery, and garlic, and sweat over medium heat for about 5 minutes, until vegetables are translucent. Add veal, pork, and pancetta to the vegetables, and brown over high heat, stirring to keep the meat from sticking together. Add the tomato paste, milk, wine, thyme, and 1 cup water, and simmer over medium-low heat for 1 to 1 1/2 hours (if the ragù becomes too thick, add a little more water). Season to taste with salt and pepper, and remove from heat.
Béchamel
Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.
Assembly
Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: ragù, pasta, béchamel, and grated cheese (saving about 1 cup béchamel for last topping), making 3 to 4 layers of pasta, finishing with ragù, béchamel, and 1/4 cup of the Parmigiano-Reggiano sprinkled over the top. Bake in the oven for 45 minutes, until the top is golden brown and the casserole is bubbling. Remove from the oven, allow to cool for 20 minutes, slice, and serve

Easy Stove-top Mac and Cheese

I Just make it all the time.

Ingredients:
1 16oz box pasta (shells, macaroni, bow tie) 
2-4 Tablespoons butter
1 can cheddar cheese soup(10 3/4 oz)
1 can evaporated milk (12 oz)
2ish cups grated sharp cheddar cheese
Salt and pepper to taste or seasoned salt (like Johnny's) and fresh grated nutmeg

Directions:
Cook and drain noodles.  Add back to warm pot, stir in butter, cheese soup,
and the can of evaporated milk.  Stir until combined. 

Add 1 cup of cheese to start with, add more until desired cheesiness.
Keep the burner on low to help melt things together.
Add salt and pepper to taste and a bit of fresh grated nutmeg.