Some recipes here I want to try making! Shimpei's dishes look amazing
Something I've been playing around with for a year now, mostly because of its simplicity, taste and flexibility*:
Four-cheese Spicy Vegetable Pasta:
-Two jars of four-cheese alfredo sauce
-Two small cans of black olives, already sliced (makes your life easier)
-One large red bell pepper
-One large green bell pepper
-Fresh Rosemary sprigs (at least 6 sprigs)
-Fresh Chives (a generous handful will do)
-One large tomato
-A head of Broccoli
-Paprika
-Salt
-Dried Parsley
-One box of farafelle shells -bowties (it really doesn't matter what shell pasta you use, but this one has proven the best for collecting the flavors)
Directions:
1. Add to the water four-five tablespoons of paprika and salt.
2. When the water comes to a boil, add the shells of your choice.
3. While the shells are boiling (let them cook for at least 10 minutes), begin cutting vegetables and opening the cans of olives
4. Pour sauces into a separate pan, low heat.
5. Add paprika to the sauce, as much as you want. (I usually put at least one and a half teaspoons to get a real kick which won't kill my tongue once you add the vegetables etc)
6. Add the chopped up vegetables and such to the sauce once it has started to heat up a little. Turn up the heat and let it come to a short boil, then turn down the heat to medium and let the vegetables cook for less than 10 minutes.
7. Drain the shells thoroughly. Add them to the sauce mixture once the sauce and vegetables are completely cooked.
8. Add dried parsley to the pasta dish as generously as you want. It looks pretty and tastes good!
9. Serves at least 6 hungry folks
*Flexible because if you do not have one of these vegetables, don't fret, there are other substitutes which will do; the absence of one thing will not sacrifice the overall texture of the dish.