Ronco Pasta Maker - Manual (Page 15)

RECIPES
Two-Minute Clam Sauce for Linguine
Pasta: Linguine, Angel Hair, Spaghetti, or any light pasta
3 Tablespoons Olive Oil
2 Tablespoons Garlic, Finely Chopped
1 Can of Clams with Juice
3 Tablespoons Oregano
Fresh Ground Pepper (To Taste)
Crushed Red Pepper
½ Cup White Wine (Optional)
½ Cup Prepared Pasta Sauce (Optional)
Sauté Garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to
taste. If desired, add white wine and/or prepared pasta sauce. Pour over pasta, garnish
with minced parsley.
Tagliatelle & Chicken
(Chicken & Noodles)
Pasta: Tagliatelle or Egg Noodles (with 2 Tablespoons Olive Oil or Butter)
4 Large or 6 Small Pieces of Boned Chicken Cut in Chunks
2 Tablespoons Garlic, Finely Chopped
2 Tablespoons Italian Seasoning
2 Tablespoons Parsley
Olive Oil
Salt & Pepper
Parmesan Cheese
Bake or sauté chicken in olive oil with garlic and seasoning until done. Pour chicken
over freshly cooked tagliatelle and serve hot. For variety, add sautéed mushrooms
and/or bell pepper.
Marinara Sauce
1 Large Onion Diced
2 Cloves Garlic (Pressed)
2 Tablespoons Italian Seasoning
3 Pasta Measuring Cups Diced Tomatoes (or 2 16oz cans of Tomato Sauce)
4 Tablespoons Olive Oil
Sauté onion and garlic in olive oil. Add Italian seasoning and tomato mixture and
simmer for 2 hours. Pour over fresh pasta.
For variety add: 1 cup sautéed mushrooms and/or 1 can sliced black olives.
Yields 1 quart. Serves 6.