Noodle Kugel

Serves 10-12

If there’s anything I know – it’s that I’m an old-school noodle kugel guy. That means no rosemary, no crème fraiche and no matsutake mushrooms. But it does mean sour cream, cottage cheese and corn flakes. And old-school delicious flavor.

INGREDIENTS

• 1 package (12 ounces) wide egg noodles
• 1/2 cup (1 stick) butter, melted
• 16 ounces sour cream
• 16 ounces low fat cottage cheese
• 1 cup sugar
• 5 eggs, beaten
• ½ cup raisins
• 2 tablespoons brown sugar
• 1 cup corn flakes cereal

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Cook noodles according to package directions, drain.
3. In a separate bowl combine melted butter, sour cream, cottage cheese, sugar, eggs and raisins – mix.
4. Add drained noodles to bowl and combine well. Spoon into a greased 9”x13” pan. 
5. Combine brown sugar with corn flakes and sprinkle over the top, pushing down just slightly. 
6. Bake 60 minutes or until center is set. Let cool a bit before serving.

PASTA FAGIOLI

Serves 4

Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.

INGREDIENTS

• 6 bacon strips, diced
• 2 carrots, diced
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 14oz (1/2 can) San Marzano canned tomatoes, crushed
• 15oz can cannellini beans, drained
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed dried red pepper
• 1 cup leftover cooked pasta, whatever type
• 1 1/2 cups chicken broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Extra Virgin Olive oil for garnish

DIRECTIONS

1. Preheat deep large pan on medium/high
2. Cook bacon until golden, for 2 minutes
3. Add onion, carrot and celery, cook for 3 minutes
4. Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta 
5. Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
6. Garnish with parsley, top with Parmesan and drizzle of EVOO

Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg

Lobster Pasta

Serves 3-4

Yum

Ingredients

• 2 lobster tails, uncooked
• 1/2 large yellow or white onion, diced
• 1 small green pepper, diced
• 1/2 pound shell type pasta
• 1 large clove, or 2 small cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons butter
• Kosher salt & fresh ground pepper
• 1/3 cup cup parsley, minced
• Zest of 1 lemon
• Extra virgin olive oil, for finishing

Directions

1. Steam lobster tails about 12 minutes or until done, let cool slightly, remove meat and cut into bite size pieces
2. Cook pasta until done
3. While the lobster steams, cook onion and green pepper in a little oil until softened
4. Put in garlic, and cook about 1 minute
5. Add red pepper, butter, lobster and season with salt & pepper
6. Stir well then put in parsley & lemon zest
7. Combine and heat through, then finish with a drizzle of olive oil

Pasta with Zucchini & Sausage

Ingredients

• 3 medium zucchini
• 3 links sausage: Chicken & Feta, Spicy Italian (any type you like)
• 3/4 pound pasta, something short like penne
• 1/3 cup olive oil
• 2 Tablespoons red wine vinegar
• 1 large clove garlic, minced
• 1 teaspoon dried oregano
• Juice of 1/2 lemon
• 1/3 cup chopped parsley
• Kosher salt & freshly ground pepper

Directions

1. Slice zucchini in 1/4 inch lengths, oil lightly and grill until well marked but still firm - remove and slice into bite size pieces.
2. Cook sausages, and slice into 1/3 inch diagonal pieces - keep warm.
3. Combine oil, vinegar, garlic, oregano, lemon, parsley, salt & pepper - mix well and set dressing aside.
4. Cook pasta one minute less than package directions. Drain well and mix in a large bowl with zucchini, sausage & dressing - serve.

Wonton & Noodle Soup

Serves 2

If a Jewish & Chinese grandmother got together and made a feel-good soup, this would be it.

Ingredients

• 4 cups chicken broth

• 1" fresh ginger, thinly sliced

• 3 cloves garlic, crushed & roughly chopped

• 6 green onions, white & light green parts cut in one inch lengths, with the dark green parts chopped finely for garnish

• 6 frozen chicken pork or chicken pot-stickers

• 4 baby bok choy, root end cut off & leaves separated

• 1 pack instant ramen noodles (discard the seasoning pack, don’t need it)

• 1 tablespoon soy sauce

• 1 teaspoon sesame chili oil

Directions

1. Bring broth, ginger, garlic & green onions to a simmer in a medium sized pot - simmer 5 minutes

2. Add pot-stickers and cook for 5 minutes, then add noodles and bok choy

3. Cook until noodles are softened, then stir in soy

4. Serve with a drizzle of chili oil and green onion

Baked Ravioli

Keep extra ravioli in the freezer and you'll be set for a last minute, unexpected gathering. Buy the larger ones - you eat these with your fingers and the bigger ones are more fun.

Ingredients

• 1 pound fresh ravioli, any kind
• 1 cup plain bread crumbs
• 1/3 cup grated parmesan cheese
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Directions

1. Preheat oven to 400
2. Mix bread crumbs, cheese and herbs in a large bowl
3. Cook ravioli in boiling water according to package directions
4. Drain, but not too well and toss them in the bread crumb mixture to coat
5. Place on greased baking sheet and bake for about 5 minutes or until bottoms start to brown
6. Remove and place under broiler until tops brown as well
7. Serve with any sauce for dipping - regular pesto, sun dried tomato pesto, spaghetti sauce, mustard sauce - it's up to you Emeril

Danielle's Red Clam Sauce

Makes about 3 cups

This is from Danielle, a friend of ours. You go from nuthin' to a great clam sauce in about 10 minutes...nice huh?

Ingredients

• 2 tablespoon butter
• 1-2 tablespoons minced garlic
• 2 tablespoon flour
• 2 cans (5.5 oz) V8 juice
• 2 cans (6.5 oz) chopped clams
• 1 teaspoon chopped basil
• 3 tablespoon chopped cilantro

Directions

1. Over medium heat, cook garlic in the butter - about 2 minutes then stir in the flour and mix into a thick paste
2. Slowly add the V8 and juice from the clams - simmer for about 10 minutes
3. Add clams and herbs and heat through
4. Serve over any kind of pasta

Fettuccine with Asparagus, Bacon & Shiitake

Brilliant flavors all wrapped up in one pasta. My 11 year even asks for this.

Ingredients

• 1 pound asparagus, cut into 1" pieces
• 8-10 slices of bacon or 'ready crisp' bacon, cut into 1" pieces
• 1/2 pound shitake mushrooms, thinly sliced
• 1 pound fettuccine
• 2 tablespoons fresh thyme, finely chopped
• Olive oil

Directions

1. Saute asparagus in olive oil until half way tender
2. Add shitakes and sauteuntil softened
3. Add bacon and thyme and cook for about 2 minutes
4. Cook the pasta according to package directions
5. Drain pasta and mix with the asparagus, bacon, mushrooms and thyme in a large bowl.
6. Drizzle with a little olive oil, season with salt & pepper to taste and serve

Gnocchi Alla Sarda

I shot a show on the USS Asheville - a fast attack nuclear submarine, and I have Shari and Jared Hofer to thank for starting the legwork. Jared was on the Asheville, and his wife Shari had written to tell me that the food on the sub was better than the aircraft carrier where I had also done a show. The Hofer's are now stationed in Italy and sent this recipe in to the show.

Ingredients

• 1 lb gnocchi

• 1 cup heavy cream

• 1 - 8 ounce can tomato sauce

• 1 lb spicy spicy Italian sausage (casings removed and crumbled)

• 2 cloves garlic, crushed

• 2 tablespoons fresh chopped basil

• Grated Parmesan cheese

Directions

1. Remove sausage from casing and brown with olive oil in alarge pan with crushed garlic.

2. Boil gnocchi - it is done when it floats to the top of the water.

3. When sausage is cooked add cream, tomato sauce and fresh basil.

4. Add gnocchi and stir, salt and pepper to taste, and sprinkle with parmesan cheese - and enjoy!

Pasta with Artichokes

The beauty of this is that almost everything can come right out of the cupboard. Instead of spaghetti or linguini, why not get one of those really wacky shaped pastas just for fun.

Ingredients

• 1 pound of pasta

• 3 tablespoons butter

• 2 cloves garlic, minced

• 1/4 cup dry vermouth

• 2 cups whipping cream

• 1 can (14oz) artichoke hearts

• Salt & pepper

• 1/2 cup fresh grated parmesan

Directions

1. Saute garlic in butter in a skillet big enough to hold all the pasta when done

2. Add artichokes and vermouth and simmer for a couple of minutes

3. Add whipping cream and heat until all is bubbly, then drain and add pasta

4. Add parmesan to pasta mixture and salt and pepper as needed

Pasta Puttanesca

Serves 6

This dish was named after Italian prostitutes, who would come into restaurants late after a long night of work. The chefs would prepare a simple meal of leftovers. Obviously the ladies liked it, and the dish is now a common item in many restaurants. Don't worry, eating it won't cause you to buy extra high heels and install a streetlamp in front of your house.

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon anchovy paste - don't leave this out!
• 2 large cloves garlic, minced
• 1/2-1 teaspoon crushed red pepper
• 1 tablespoon capers
• 5 ounces Kalamata (Greek) Olives, coarsely chopped
• 28 oz can Italian tomatoes, chopped
• Any fresh pasta
• Fresh grated Parmesan

Directions

1. Heat olive oil in a pan
2. Add anchovy paste and garlic and saute for about one minute
3. Add tomatoes, capers, olives and red pepper and simmer for 15 to 30 minutes
4. Using a fork or big spoon, mash the tomatoes in the pan - you want the sauce thick and chunky
5. Serve over pasta and top with fresh parmesan

Pasta with Vodka & Fresh Herbs

Serves 6

So simple with just a hint of vodka and an assload of fresh herbs. I love this.

Ingredients

• 2 cups whipping cream
• 1/3 cup Vodka
• 1/2 teaspoon salt
• fresh ground pepper
• pinch cayenne
• 1/2 cup fresh grated Parmesan cheese
• 1/3 cup fresh mixed herbs, finely chopped (I like basil, Italian parsley and chives). Save some for garnish
• 1 lb fettuccine

Directions

1. Put cream, vodka, salt, pepper and cayenne in a medium pot or pan and simmer for 10 minutes or until sauce is slightly reduced and thickened.
2. Whisk in Parmesan and herbs and simmer for another 5 minutes.
3. Toss pasta and sauce together and serve immediately. Sprinkle a few of the remaining chopped herbs on top.

Baked Risotto

Serves 8

The thing that makes risotto a pain in the ass (oops, can I say ass?) is that you have to baby-sit it by stirring, stirring and stirring. My recipe is not traditional, but it's also not a pain in the ass. Give it a whirl.

Ingredients

• 1 tablespoon olive oil

• 2 tablespoons onion, diced small

• 1 clove garlic, crushed

• 1 cup risotto (Arborio rice)

• 1/3 cup dry vermouth

• 2 cups chicken broth

• 1 cup whipping cream

• 3 tablespoons butter

• 1/3 cup Parmesan cheese

Directions

1. Heat oven to 350 degrees

2. Cook onion and garlic in olive oil and teaspoon of butter until softened

3. Add risotto and stir until rice has absorbed all the oil and butter

4. Add vermouth and cook for another minute or two

5. Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat

6. Remove, cover and place in the oven for 18-20 minutes

7. Remove from oven and stir in butter and Parmesan

8. Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper

Sandra's Sausage and Pepperoncinis

Sandra wrote: Sam, just a quick note to tell you that your cooking show is my favorite! I just made the bisque and corn and jalapeno biscuits, they were great! I have a very easy recipe I made up and wanted to share with you. Thank you, Sandra.

Ingredients

• 1 pound sweet Italian sausage
• 1 tablespoon Italian seasoning
• 1/2 cup pepperoncini peppers, with juice
• Freshly grated parmesan cheese
• Italian parsley, chopped
• Thin spaghetti
• Olive oil

Directions

1. Remove sausage from casing and crumble into sautepan with olive oil
2. Saute with Italian seasoning over medium heat - add peppers and parsley
3. Cook pasta and drain - toss together with sausage mixture and sprinklewith parmesan cheese

Spaghetti Carbonara

Aside from maybe the bacon (which frankly you could keep in the freezer and pull out at the last moment) this is a perfect example of "oh yeah, I've got that stuff already" kind of recipe. And isn't that what this is about - great food made easily?

Ingredients

• 1 lb spaghetti

• 6 ounces guanciale (cheek of pig) or bacon or pancetta

• 2 eggs, at room temperature

• 1 teaspoon fresh ground pepper

• 3/4 cup freshly grated Percorino Romano or Parmesan cheese

Directions

1. Cook the pasta in a large pot of boiling water.

2. Cut bacon or whatever you’re using into 1/2 inch pieces and put in a cold pan, turn heat to to medium high, and cook until crispy and fat has rendered

3. While it cooks, put eggs in a bowl with 1/2 cup of the cheese and the pepper - beat and set aside.

4. When the pasta is done, turn off heat in the pan and add the pasta straight from the pot - some of the cooking water is a good thing

5. MIx to coat the pasta with the bacon fat, then add the egg mixture and toss to coat evenly.

6. Plate, adding some of the reserved cheese

7. Serve immediately.

Spaghetti with Spinach & Blue Cheese

Serves 6

You can bust this out in less than 15 minutes - and that's including waiting for the water to boil. But go for the glory - maybe you should make them think you've been working your tail off all day!

Ingredients

• 1 pound spaghetti
• 8 ounces Blue Cheese crumbles
• 1-6 ounce bag "ready-to-go" spinach leaves
• 3 cloves garlic, chopped
• 4 tablespoons olive oil
• red pepper flakes, optional

Directions

1. Bring a large pot of water to a boil
2. Add spaghetti, and cook until still slightly firm
3. While spaghetti is cooking, put blue cheese, garlic & olive oil in a bowl and mix well
4. When spaghetti is done, add spinach to boiling water with spaghetti for about 10 seconds - making sure it all gets submerged and mixed in well
5. Drain spaghetti/spinach well and return to pot
6. Add blue cheese and mix well
7. Serve with a small sprinkle of red pepper flakes if you like

Spicy Sausage Pasta

Serves 6

Love it, love it, love it. What more can I say? Delicious. That's all. Ok, smooth and creamy too. There - I'm done.

5 slices raw bacon, diced fairly small

4 tablespoons butter

3/4 cup panko bread crumbs

1 tablespoon olive oil

1 pound spicy Italian sausage, (casings removed if in sausage form)

1 pound penne pasta

4 cloves garlic

1 1/2 cups whipping cream

1/2 cup shredded Parmesan cheese

2 tablespoons fresh chopped parsley

• Add bacon to a non-stick pan, and cook until just getting crispy - remove to a paper towel to drain

• Remove bacon grease, leaving about a tablesppon, then add 1 tablespoon of the butter to the pan and when melted and add bread crumbs - stirring often over medium high heat until golden brown then add back in the bacon, stir well to combine and remove to a small bowl - set aside

• Heat oil in medium hot pan, add sausage & break apart to crumble

• Cook until no longer pink and stir in garlic - cook another minute

• Add cream - simmer on low about 10 minutes

• While it cooks, add pasta to boiling water - when the pasta's ready, so is the sausage

• Drain pasta and add to sausage

• Add remaining butter, Parmesan cheese & parsley - mix well

• Serve topped with the bacon/bread crumbs

Spicy Peanut Butter Pasta Chicken

Serves 4

The beauty of this is that it can all be made in the time it takes the pasta to cook. I like to grill a piece of chicken to go with it - but you could use shrimp if you wanted or even nothing - it really is that good AND easy. Oh sure you could add things like garlic & ginger, but I don't think you need to.

Ingredients

• 1/2 cup peanut butter
• 1 cup chicken broth, approximately - I like the kind that comes in those little juice box things
• 3 tablespoons soy sauce
• 2 big teaspoons chili paste
• 2 chicken breasts, pounded pretty flat - about 1/4 inch
• 1/2 pound pasta - whatever kind you like
• For garnish - chopped peanuts and cilantro sprinkled over the top at the end

Directions

1. Cook pasta according to package directions
2. Drizzle chicken with a little olive oil, season with salt & pepper and grill until done - set aside and keep warm
3. While chicken and pasta are cooking - combine pb, soy, broth and chili paste in a small saucepan over medium heat
4. Cook until smooth and mix with pasta when ready
5. Place sliced chicken on top of pasta, and sprinkle with chopped nuts & cilantro

Sue's Pasta with Tomatoes and Mascarpone

My friend Sue makes this all the time and it's so crazy good and easy. She doesn't watch my show, but that's ok. A guy can't have everything, right? Mascarpone is essentially a triple pasteurized cream cheese - but adds a silkiness like nothing else...

Ingredients

• 1 pound pasta - your choice
• 1 - 28 ounce can whole peeled tomatoes
• 1 cup mascarpone cheese
• 1/2 large onion, diced
• 1 clove garlic
• fresh basil

Directions

1. Bring large pot of water to a boil, and add pasta - it's all down hill from here
2. Saute onion in olive oil and garlic until tender - about 5 minutes
3. Add tomatoes from can (reserve juice) & squish in pan with back of spoon - mix well & heat through
4. Add mascarpone and stir until all is thick, silky and creamy
5. Drain pasta, add sauce and put in pasta bowls
6. Top with freshly chopped basil