DONOVAN LYR T.

VALENCIANO

Pasta Meat
Penne Pasta with Meat Sauce

Penne pasta tossed with a simple tomato sauce with ground beef, onions,
Italian seasoning, garlic, and basil. This penne pasta dish is a perfect,
budget-friendly, midweek meal that everyone will love.
Ingredients
 8 ounces of penne pasta
 Salt
 2 tablespoons extra virgin olive oil
 2 cups chopped onion (about 1 large onion)
 2 cloves garlic, chopped.
 1 teaspoon Italian seasoning (a blend of dried basil, oregano, rosemary, thyme, marjoram, and savory)
 Dash red pepper flakes
 1/2 teaspoon fresh thyme, or a pinch of dried
 Salt and freshly ground black pepper.
 1 pound ground beef (16% fat)
 3 fresh basil leaves, chopped, or 1/2 teaspoon dried basil
 2 1/2 cups canned chunky tomato sauce (almost one 28-ounce can, Muir Glen brand if you can get it)
 1 teaspoon of sugar
 1 tablespoon chopped fresh parsley
Method
1. Cook the penne pasta:
Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 2 Tbsp of salt.
Once the water returns to a boil add the pasta to the pot.
Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever
your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.
2. Sauté onions, garlic, with seasonings:
Once you've started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on
medium heat. Add the chopped onion, Italian seasoning, and red pepper flakes.
Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season
with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set
aside.
3. Brown the ground beef:
Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break
up small chunks of ground beef and add them to the pan, without stirring. (You may need to work in
batches; do not crowd the pan.) You want the meat to get well-browned.
If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce
the heat to medium-high. On our coil electric stove, it takes the high heat setting for the meat to brown
sufficiently, but your stove may be different.
Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to
brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan
from the heat. The residual heat in the pan will finish cooking the meat.
4. Add beef and tomato sauce to the onions:
Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions.
Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller
pieces.
Add basil. Add a teaspoon of sugar. Bring to a simmer on low heat, and let cook, uncovered, for 15 minutes.

5. Adjust seasonings and add the pasta:

Once the sauce has simmered for 15 minutes, adjust the seasonings. Add salt and pepper to taste. Add a
little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Stir in the
cooked penne pasta. Sprinkle with chopped parsley. Serve immediately.

Creamy Beef Pasta Recipe

This pasta dish is a creamy, cheesy tomato sauce, with ground beef and
rotini! You can add a little more crushed red pepper to make it a little
spicier or leave it out altogether. You can even substitute a jar of pre-made
pasta sauce instead of the plain tomato sauce and the seasonings if you
have a jarred sauce, you really love!

Ingredients
 2 tablespoons olive oil
 1 small yellow onion, diced (about a cup)
 2 pounds of lean ground beef
 3 cloves garlic, minced.
 1 teaspoon dried basil
 1 teaspoon dried oregano
 2 teaspoons kosher salt
 1/2 teaspoon crushed red pepper
 1/4 cup flour
 1 (28-ounce) can of tomato sauce
 1 cup beef broth
 1 pound Rotini pasta
 1 cup heavy cream
 2 cups grated sharp cheddar cheese.
 optional – garnish with parsley (fresh or dried)


Instructions
1. In a large, deep skillet heat the olive oil over medium heat. When the oil
is hot, add in the diced onions and sauté for 5-6 minutes, until they
begin to soften. Add in the ground beef to the skillet and break the meat
apart. Cook until no pink remains. Drain excess grease and return the to
heat.

2. With the heat still on medium, add in the garlic, basil, oregano, salt, red
pepper, and flour. Cook for 1 minute, stirring constantly to coat.

3. Add in the tomato sauce and broth and stir to combine. Bring to a boil
and simmer for 15 minutes.

4. While the sauce is simmering, boil Rotini according to the pasta

directions. Drain.

5. Add the cream and pasta to the sauce, stirring to combine. Add in the
cheese and stir until melted.

6. Garnish with parsley if desired and serve immediately.

 Seafood Pasta Recipe

This seafood pasta is a mix of shrimp, clams, mussels, and scallops, all tossed
together with spaghetti in a homemade tomato sauce. An easy yet elegant
meal that’s perfect for entertaining!
When I have friends and family over, I often serve seafood such as classic
cioppino, bacon-wrapped scallops, shrimp kabobs, or this simple yet totally
satisfying seafood pasta.

INGREDIENTS 
1X2X3X
 ▢3 tablespoons olive oil divided use
 ▢1/2 cup onion finely chopped
 ▢2 teaspoons garlic minced
 ▢1/4 teaspoon crushed red pepper flakes optional
 ▢28 ounce can San Marzano Whole Tomatoes pureed in a blender or food
processor
 ▢salt and pepper to taste
 ▢2 tablespoons butter
 ▢12 ounces spaghetti or other long pasta
 ▢1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer
presentation
 ▢1/2 pound sea scallops
 ▢1/2 pound clams scrubbed
 ▢1/2 pound mussels scrubbed and de-bearded
 ▢2 tablespoons parsley chopped
INSTRUCTIONS 
 Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions
and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
 Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt
and pepper to taste.
 Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken.
Stir in the butter, then remove the sauce from the heat.
 While the sauce is simmering, cook the spaghetti in a large pot of salted water
according to package directions.
 Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
 Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the
scallops with salt and pepper, then add them to the pan.
 Cook the scallops for 1-2 minutes per side or until browned and opaque.
 Remove the scallops from the pan. Season the shrimp with salt and pepper and add
them to the pan. Cook for 3-4 minutes or until pink and opaque.
 Remove the shrimp from the pan. Place the clams and mussels in the pan, along with
the reserved pasta water. Bring to a simmer.
 Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any
shells that did not open.
 Add the shrimp and scallops back to the pan along with the tomato sauce and
spaghetti. Toss to coat everything with the sauce.
 Sprinkle with parsley, then serve.
 Risotto-Style Ditalini with Mussels, Clams, and Saffron

For this creamy dish, chefs Tyler Rodde and Curtis Di Fede use a fish stock to cook
pasta slowly, risotto-style. If you can't find ditalini, look for another small pasta shape
or pearl couscous. 

Ingredients
Fish Stock

 1/2 cup extra-virgin olive oil

 2 pounds fish heads and bones, rinsed
 1 leek, white and tender green parts only, thinly sliced
 1 medium onion, finely chopped
 1 fennel bulb, finely chopped
 1 (750-milliliter) bottle dry white wine
 1 bunch parsley stems
 Kosher salt

Ditalini

 2 dozen littleneck clams, scrubbed

 2 pounds mussels, scrubbed
 1/2 teaspoon loosely packed saffron threads, crushed
 1 1/2 cups ditalini (8 ounces)
 1 garlic clove, mashed to a paste
 2 tablespoons chopped parsley
 Extra-virgin olive oil, for serving

\
Directions
Make the stock.

1. In a pot, heat the oil. Add the fish bones and the leek, onion, and fennel and cook over
moderately high heat, stirring, until the vegetables are just tender, 15 minutes. Add the
wine and bring to a boil. Cook over moderately high heat until reduced by half, 20
minutes. Add 8 cups of water and the parsley stems and simmer over moderate heat for
30 minutes. Strain the broth and season lightly with salt.

Make the pasta.

1. In a large pot, bring 3 cups of the Fish Stock to a simmer (reserve the rest for another
use). Add the clams, cover, and cook over moderately high heat until nearly all have
opened about 8 minutes. Add the mussels and cook until opened 2 to 3 minutes. Using a
slotted spoon, transfer the clams and mussels to a bowl; remove them from their shells.
Strain the stock into a heatproof measuring cup. Wipe out the pot and return 3 cups of the
fish stock to the saucepan, stopping before you reach the grit at the bottom. Stir in the
saffron and let stand for 5 minutes.
2. In a medium saucepan, combine the ditalini with 1/2 cup of the stock and bring to a
simmer. Cook over moderate heat, stirring constantly, until the stock is absorbed.
Continue adding stock 1/2 cup at a time, allowing it to be absorbed before adding more.
The ditalini is done when it is al dente and suspended in a thick, rich sauce, for about 25
minutes. Stir in the garlic, mussels, and clams and cook for 1 minute longer. Transfer the
pasta to bowls. Sprinkle with the parsley, drizzle with olive oil, and serve.
 Crab Macaroni Gratin

"A glorious amount of crabmeat baked with shell-shaped pasta in a three-

cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-
Reggiano — is no-joke delicious and trés riche," says F&W Cooks.

Ingredients
 8 ounces uncooked medium pasta shells (about 3 cups)
 4 ounces white cheddar cheese, finely shredded (about 1 cup)
 3 ounces Gruyère cheese, finely shredded (about 3/4 cup)
 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)
 2 1/2 cups heavy cream
 1 medium garlic glove, finely chopped
 12 ounces fresh Dungeness crabmeat (about 2 cups), picked over
 5 tablespoons thinly sliced fresh chives, divided
 Fine sea salt, to taste

Directions
1. Cook pasta in boiling salted water according to package directions for al dente. Drain.
2. Meanwhile, toss together cheddar, Gruyère, and Parmigiano-Reggiano until well
combined; set aside 1 cup cheese mixture. Preheat the broiler to low with the oven rack in
the top third of the oven.
3. Bring cream just to a boil in a large saucepan over medium-high. Reduce heat to low; add
garlic, and gently simmer, stirring often 2 minutes. Stir in cooked pasta and return to a
gentle simmer over medium. Cook, stirring often, for 1 minute. Reduce heat to medium-
low. Stir in cheese mixture in three additions (about 1 1/2 cups at a time), until cheese is
melted after each addition. Gently stir in crab and 1/4 cup chives. Season to taste with
salt.
4. Spoon pasta mixture into an 8- x 6- x 2-inch broiler-proof baking dish set on a rimmed
baking sheet. Top with reserved 1 cup cheese mixture in an even layer.
5. Broil in preheated oven until cheese is golden brown and crusty, 5 to 7 minutes, rotating
as needed for even browning. Let stand 5 to 10 minutes, and sprinkle with remaining 1
tablespoon chives.

Pasta Primavera
Pasta primavera is a simple dish made with pasta and fresh
vegetables. Many people think it’s an Italian dish but it’s actually an
American dish which was created by chef Sirio Maccioni and two
assisting chefs (the original used cream cheese).

Ingredients
 10 oz. dry Barilla Penne Pasta
 Salt
 1/4 cup olive oil
 1/2 medium red onion, sliced
 1 large carrot, peeled and sliced into matchsticks
 2 cups broccoli florets, cut into matchsticks
 1 medium red bell pepper, sliced into matchsticks
 1 medium yellow squash, sliced into quarter portions
 1 medium zucchini, sliced into quarter portions
 3 - 4 cloves garlic cloves, minced
 1 cup (heaping) grape tomatoes, halved through the length
 2 tsp dried Italian seasoning
 1/2 cup pasta water
 2 Tbsp fresh lemon juice
 1/2 cup shredded parmesan,* divided
 2 Tbsp chopped fresh parsley

Instructions
1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions,
reserve 1/2 cup pasta water before draining.
2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
3. Add red onion and carrot and sauté 2 minutes.
4. Add broccoli and bell pepper then sauté 2 minutes.
5. Add squash and zucchini then sauté 2 - 3 minutes or until veggies have nearly softened. 
6. Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes longer.
7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice,
season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Notes
 *If you want it cheesier use 1 cup parmesan.
 CAULIFLOWER CHEESE PASTA

Creamy, cheesy pasta is a no-brainer when you’re looking for a

quick and comforting meal. Jamie uses the whole cauliflower and
turns the leaves into a crunchy garlicky crumb topping. The sauce
works as a great principal recipe to experiment with, so have a go
with your favorite veg.

Ingredients

 100 g stale sourdough bread

 2 cloves of garlic

 ½ a head of cauliflower (400g)

 olive oil

 1 onion

 400 ml semi-skimmed milk

 300 g dried spaghetti

 70 g Cheddar cheese

Method

1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice
leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fine crumbs,
 then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or
until golden and crisp, stirring occasionally.

2. Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.

3. Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and
add the chopped veg, bring just to the boil, then reduce the heat to low, cover and
simmer.

4. Alongside, cook the pasta in a pan of boiling salted water according to the packet
instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into
the processor (there’s no need to wash it), grate in the cheese, blitz until super
smooth, then season to perfection, and return to the pan. Drain the pasta, reserving
a mugful of starchy cooking water.

5. Toss the pasta through the sauce, loosening with a splash of reserved cooking
water, if needed, then serve with the crispy crumbs, for sprinkling.
 ROCKET & PISTACHIO PESTO PASTA

Elevate the flavor’s in a simple pasta dish with homemade

pistachio pesto and asparagus ribbons — it’s so easy and
delicious, and will be on the table in under 20 minutes. Colorful,
fresh and strikingly elegant, this is joyful cooking at its best.

Ingredients

 80 g wild rocket

 ½ a clove of garlic

 50 g shelled unsalted pistachios

 olive oil

 25 g Parmesan cheese , plus extra to serve

 1 lemon

 320 g asparagus

 300 g dried linguine

Method

1. Pick 70g of wild rocket into a pestle and mortar, then bash to a paste with a pinch of
sea salt.
2. Peel and bash in ½ a clove of garlic, then pound in 50g of unshelled pistachios until
fine. Muddle in 4 tablespoons of olive oil, finely grate in 25g of Parmesan, then
squeeze in the juice of 1 lemon. Season to perfection with salt and black pepper,
then taste and tweak the pesto to your liking.

3. Cook 300g of dried linguine in a pan of boiling water according to the packet
instructions, then drain, reserving a mugful of starchy cooking water.

4. Meanwhile, snap off the woody ends from 320g of asparagus.

Toss the pasta with the pesto, then using a speed-peeler, peel lengths of the
asparagus into the pan, loosening with a splash of reserved cooking water, if
needed.

5. Drizzle with 1 tablespoon of olive oil, and finish with the remaining 10g of rocket and
a fine grating of Parmesan. Delicious served with a crunchy salad.

Brgy. Paciano Rizal, Calamba City, Laguna, 4027 Philippines  Tel. No.: (049) 834-1159
www.perpetualdalta.edu.ph
Calamba Campus