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Big Mike's pasta recipe

Big Mike's pasta recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Sausage pasta

I put this together one day and thought it was delicious, so I decided to share it with others. To make it easier, use a jar of shop-bought white sauce.

3 people made this

IngredientsServes: 2

  • 120g pasta
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 green chillies, minced
  • 1 smoked sausage, chopped
  • 7 mushrooms, chopped
  • 4 tablespoons sweetcorn
  • 25g butter
  • 25g plain flour
  • 300ml milk
  • 25g cheese, grated
  • 1/2 teaspoon mustard
  • 1 pinch salt

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Put the pasta into a large pan with salted boiling water cook for 10 to 15 minutes or until al dente.
  2. While pasta is cooking put the olive oil in a pan and fry the onion and green chillies until soft; stir in the smoked sausage and mushrooms and cook for 5 minutes. Stir in sweetcorn and set aside on a low heat with lid on pan.
  3. To make cheese sauce, melt the butter in a saucepan and add flour to form a roux; cook for 2 minutes to cook out the flour. Add milk slowly, whisking continuously until sauce is thickened. Simmer for 5 minutes, remove from heat, add cheese sauce, mustard and salt to taste and put back on low heat.
  4. Drain pasta; return to pan. Stir in the sausage mixture and cheese sauce well. Serve in bowls with grated cheese on top.


If cheese sauce becomes too thick add extra milk.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

this is very nice and full of flavour.-17 Nov 2010

Recipes | Pappardelle Beef Ragu | Rustic Pasta Recipe | Pasta Homemade | Beef & Red Wine Ragu

When we were in Italy (just a couple of weeks ago!), we dedicated a large part of our trip to consuming great amounts of pasta. Fresh homemade pasta was by far our favorite. We became big fans of the Tuscan specialty, Pappardelle al Cinghiale, wild boar braised in red wine and tomatoes served with wide, flat egg noodles.

Here is my US-grocery-store-friendly version&hellip I made if for Mike&rsquos Birthday Party Dinner with our friends last weekend. It is definitely a warm-you-to-the-bones great winter dinner. Oh, and if you don&rsquot want to make homemade pasta, you can find some great authentic alternatives at most grocery stores &ndash even fettucine will work, but for a special occasion, I recommend the real thing.

Pappardelle with Braised Beef Ragu

1 pound of homemade Pappardelle (recipe below) 1 pound of beef chuck roast 1 &ndash 14 oz can of crushed tomatoes 1 &ndash 14 oz can of whole peeled tomatoes 6 cloves of garlic, minced 1 cup of red wine 1 teaspoon of sea salt 1 teaspoon of sugar 2 tablespoons of fresh basil parmesan cheese for serving For the sauce, place the chuck roast in a dutch oven (I like to use a Staub) or covered oven and stove safe dish. Pour in the can of crushed tomatoes, hand-squeeze-crush the whole tomatoes onto the beef (I like the rustic texture of hand-squeezed), and add garlic, wine, salt & sugar. Put it in oven at 250 degrees for 5-8 hours. The beef is done when it pulls apart easily and is fork tender. Remove from the oven and let it slightly cool. Remove the roast from the pot (keep the tomato and wine sauce in the pot for later!) and remove all of the large chunks of fat remaining and separate it from the beef. Discard the fat. Shred the beef back into the tomato and wine sauce. Place the pot on the stove and simmer the sauce until the desired thickness is desired. If the sauce is too thick, you can add beef broth, crushed tomatoes or water to thin. Keep it covered and on low until you are ready to serve. Cook the fresh pasta in a large pot of salted, boiling water for just 1-2 minutes&hellip the pasta will float when it is ready. Remove it from the water with tongs and place it immediately into the beef ragu. Toss to coat and add parmesan cheese and fresh basil just before serving. Homemade pasta :

The pasta dough before boiling.

Homemade Pappardelle Pasta : 1 1/2 cups of flour 2 eggs Start with a KitchenAid mixer fitted with the dough hook. Dump in the flour, then top with the eggs. Put the mixer on medium and let the ingredients roll together until they form a ball. *You may need to add a little bit (1-3 tablespoons?) of water or flour if the dough is too wet or too dry. After a ball is formed, let the dough &lsquoknead&rsquo on low-medium in the mixer for 5-7 minutes until the dough is elastic. Cover it with plastic wrap and let it sit for 20 minutes. When it is finished kneading, turn the dough out onto a floured board and kneed it by hand a couple of times.

From this stage, you can roll it out by hand with a rolling pin (or bottle of wine!), or put it through a pasta rolling machine. Either way is pretty simple. I&rsquove recently invested in this pasta machine that was very inexpensive. If you plan to make a lot of pasta in the future it can make things a little easier. By Hand : Roll the dough, flipping it, folding it and rolling it until it is about 1/8 of an inch thick. Cut it into 1&Prime pieces with a knife, or a pizza wheel. After cutting, you can cook it immediately, or let it dry on a baking sheet sprinkled with flour too keep the dough from sticking. With Pasta Machine : Separate the dough into 6 pieces. Flour the machine and dough well to keep it from sticking. Feed it through the rolling/flattening part of the machine starting on the largest setting and progressing to a smaller setting each time you feed the dough through. I find that flouring it each time helps to keep it from sticking. After it has gone through the smallest (or 2nd to the smallest) setting, lay it flat and cut it into 1&Prime strips with a knife, or a pizza wheel. After cutting, you can cook it immediately, or let it dry on a baking sheet sprinkled with flour too keep the dough from sticking. Cook pasta in a large pot of salted water (1 put at least 2 tablespoons of sea salt in a 6 quart pot). Cook for just 1-2 minutes, or until the pasta floats and is tender. Drain pasta water out and put the pasta directly into the sauce without rinsing.

This recipe is part of my &ldquoTuscan Pasta Dinner Party&rdquo

Saturday, August 2, 2014

Chicken Pasta Salad

I love chicken salad. I've been refining this recipe for ten years. I finally settled on one that is very low fat, yet tangy enough for me to love it. My best chicken salad recipe ever. But first.

If you love chicken you need to know about Frankenmuth, Michigan. It's a Bavarian village in central Michigan known for their all you can eat chicken dinners.

I think they put crack in the seasonings, because I have never met anyone who doesn't speak reverently about the last time they overate when ordering the famous chicken dinner and how they anxiously await the next opportunity to overindulge. I use the secret Frankenmuth chicken seasonings blend in a lot of recipes because it is unique, versatile and reminds me of good times with family and friends.

2 Boneless skinless chicken breasts cut into 1-inch wide strips
2 tbs. Frankenmuth or other chicken seasoning
2/3 box of Rotini pasta
2 dozen seedless red grapes halved
5 celery stalks chopped
1 medium red onion chopped
1/3 cup Miracle whip
1/2 cup fat free Zesty Italian salad dressing
1/3 cup sweet pickle relish

1. Pre-heat oven to 375 degrees.
2. Cook pasta according to directions. Drain and let cool.
3. Cut chicken breasts into 1 inch strips, coat lightly all over with chicken seasonings. Arrange strips into a single layer in a glass dish for baking. Do not over-crowd the dish.
4. Bake chicken for 20 minutes. Remove from oven, chop into 1 inch cubes and let cool.
5. Combine pasta, chicken, grape halves, celery, onion, relish, salad dressing, Miracle Whip and mix thoroughly.
6. Refrigerate and try to wait to eat some!
7. Serve with red grapes, cold water, crackers and girls fanning you on the chaise.

What's left makes about 4-5 salads for lunch, if you didn't scarf it down when you made it.

Big Mike's Chili


  • 2 tablespoons olive oil
  • 1 Large sweet onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 20-30 baby carrots diced (up to you)
  • 2 teaspoons ground cumin
  • 2 lbs. lean ground beef
  • 2 jalapeno peppers diced (optional for additional heat)
  • 1 28oz. can crushed tomatoes
  • 3 cups water split
  • 2 green chiles with juice from can no seeds
  • 3-4 tablespoons chili powder
  • 2 tablespoons oregano
  • 3 pinches granulated sugar optional
  • Salt and pepper to taste
  • 1 15oz. can black beans (drained and rinsed)
  • 1 15oz. can pinto beans (drained and rinsed)
  • 2 15oz. can dark red kidney beans (drained and rinsed)
  • Shredded cheese and sour cream optional when serving


Enjoy a great bowl of chili!

Chili with shredded cheese only

Chili with cheese and sour cream

Adapted from Mike Blackwell’s Chili recipe on

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Meet Alice

Hello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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Copyright © 2021 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.


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Mike's Lasagne

Get two large frying pans. Spray with the non-stick PAM or similiar. Place the beef in one, the sausage in the other. As the meat starts to change colour, add 1/2 the onion and garlic to each pan. Saute till meat is brown and crumbly in both pans. They will never get done at the same time. When brown, put all into one "Really Big" frying pan, dutch oven or whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and a bit of salt if you are a salt lover. Stir, cover and cook for a couple of hours.

Cook the lasagana noodles cooking as per package directions. After they are cooked, rinse a couple of times with cold water to cool them hot puppies down. Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan. Criss cross a layer of noodles for the first layer, followed by about 1/3 of the sauce, then 1/3 of the ricotta and then 1/3 of the mozzarella. Do the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread the parmesan over the top. Cook in a pre-heated 350^ oven for 60 minutes.

One of my favorites, as well as mom's. Freezes well and is great on a cold winter night when you want something warm and hearty but don't feel like cooking. Serve with hot sour dough garlic french bread and a tossed green salad.

Big Mike's pasta recipe - Recipes

and some people may be allergic to some of them. So, if you do try any of the recipes I have posted on the blog, please consider your own personal dietary concerns before making them. Substitutions may be necessary to a recipe to make it appropriate for your own dietary situation. If in doubt, look for another, more suitable recipe, with ingredients you commonly use. :)

All the items I talk about on my blog, or share links to, are things I really do use in my own kitchen. I don't receive any kickbacks or compensation for talking about them. This blog is my creative outlet I just share the info because I like using the products & thought I'd share what I've had success with. Please feel free to let me know what you enjoy using in your kitchen. I'm always up for trying new ingredients and gizmos

that's how I found out about PB2! I also review all comments before posting them on the blog. This is a happy place for me, and I hope for you, too. So, positive and constructive comments are welcome. but mean spirited comments & spam are not, and they won't be included. :) Thanks so much for stopping by and Watching What I Eat .

Recipe: Mike's Triple Cheese Macaroni (Mac and Cheese for Adults - It's Easy, We Swear!)

  • 1 pound noodle (recommend: rotelle as the ridges hold more of the melted sauce due to the surface area)
  • 1/4 cup butter
  • 1 pound cheddar, small cubes
  • 4 ounces gruyere, small cubes
  • 4 ounces gouda, small cubes
  • 1 can evaporated milk
  • small amount of water for thinning, if needed
  • salt and pepper to taste
  1. Boil some water as per noodle box directions. Cook until half done. While cooking, preheat a saute pan on the side.
  2. Drain partially the water from the noodle boil. Transfer the noodle with some of its water to the preheated pan and add the following in order: milk, butter and cheese.
  3. Stir gently, lower the heat and cover. Intermittently , remove the cover then stir the mixture as the cheese melts. Be mindful to stir from the bottom of the pan to prevent over heating and burning the noodles and cheese. Do not boil to prevent the milk from curdling.
  4. If the sauce is getting thick and some of the cheeses have not melted, feel free to add some water and stir again. At this point, the noodles are cooking further to a more al dente texture as the cheeses are melting with the milk in forming the sauce. Add the salt and pepper to taste. Stir further to incorporate. If there are still some cheeses that are not thoroughly melted, that's okay but one may cover and turn off the heat to let it settle. This settling process would further melt the remaining cheeses.
  5. Serve warm.
  • In my version and a point of difference between Mike and myself is that I like to grate the cheeses to easily melt them. Also, the butter yield is higher to 1/2 pound (a stick) melted over low heat. To the melted butter, add about 1/6 cup of all purpose flour and whisk well until it bubbles. This is called a roux. Add gradually, while whisking, the evaporated milk mixed with equal amount of water. You may also use two cups of whole milk. Cover and lower the heat to let it bubble gently to a white sauce. Add salt and pepper to taste. Then while gently whisking, add each of the cheeses making sure each addition melts before adding the next addition - this ensures a smooth sauce. When the cheese sauce is done, add the pasta (cooked to al dente done) and toss to coat evenly.
  • For a more decadent mac and cheese, throw in some lobster - about a cup will do. Other suggestions are: shrimp, sliced and sautéed mushrooms in butter or crab. If mushrooms, try the most decadent of them all - morels!
  • Some bake the mac and cheese (especially the flavored ones) before serving. For this, put them in small ramekins, top with bread crumbs, broil in a hot oven until brown then serve.
  • Creamier mac and cheeses are done with the use of cream or half and half (which is a less sinful version of pure cream).

Strawberry Feta Balsamic Pasta Salad

This post may contain affiliate sales links. Please read my disclosure policy.

This Strawberry Feta Balsamic Pasta Salad is easy to make, fresh and delicious for summer! It’s so many of my favorite things in one!

So life has been pretty status quo these days. The boys are officially 4 months old and it’s crazy! They are smiling and cooing away and generally being pretty adorable (when they aren’t crying, lets keep it real). They are sleeping through the night now and it kind of feels like we’ve left one stage and entered another. While it’s a great feeling to be moving along, it’s also hard to know you’ll never go back. I’m trying to soak up as many of their snuggles and coos as I can before they’re gone.

However, that means little time for much else. Between working and being with the babes and hubs, I’m lucky to have an hour to do something for myself. When I have one, it’s often used for a shower. No, I’m not kidding. So I’m all about some easy foods lately.

Enter this pasta salad! It is super easy to throw together! Being big fans of strawberries, feta, balsamic vinegar and arugula, the hubs and I naturally love it. The hubs kind of devoured it, actually. And if you wanted to make it a little heartier, you could totally add some chicken. Yum!

So even though this Strawberry Feta Balsamic Pasta Salad is super easy to make and really doesn’t require too much explanation, let’s talk about it a bit, k? The pasta is cooked first and you could totally use another kind of pasta if you wanted. I personally love the look of the bow tie and I think it works really well here. It doesn’t feel like as heavy of a pasta as something like a penne, but it’s more substantial that a macaroni noodle. I’m a fan.

The strawberries are also the jam in here! So fresh and perfect this time of year too. Talk about awesome flavor and perfectly sweet without needing to add anything. Love me some fresh berries!

And feta? I think I could just eat a big block of feta. Boy do I love the stuff. It’s also fantastic in this pasta salad. One of the great things about this recipe though is that it’s easy to switch it up. The hubs thinks goat cheese could be good with it and it’s something you could easily switch around to try your favorite cheeses with.

Then the arugula. It seems odd to me that lettuce is so good with pasta, but it totally is. There’s this pasta/salad combo at a Greek restaurant in our area that I’m obsessed with (also covered in balsamic) and the first time I had it, I was surprised by how much I liked the combo. I decided to go with arugula here because it’s one of my favorite greens and the flavor is great with the balsamic, feta and strawberries. That said, if you prefer another green – such as lettuce or spinach – you can totally swap it out.

Everything is covered in balsamic glaze, olive oil and a little salt and you’re done! Seriously so easy and so adaptable. Such a great thing to put together at the beginning of the week and pull out to snack on when you only have like 15 minutes before two babies wake up and scream for another bottle. Or to take to a potluck or BBQ. Whatever.

Ingredients for Baked Ziti

  • Ziti pasta
  • Italian sausage
  • Yellow onion
  • Garlic
  • Marinara sauce cottage cheese – original or low-fat variety
  • Mozzarella cheese
  • Parmesan cheese
  • Eggs
  • Italian seasoning
  • Dried oregano
  • Salt & pepper
  • Fresh basil

For those that want their baked ziti with no meat, you can totally leave the sausage out. I’ve done this when my step-dad makes sausages and peppers as our main course. Then we serve this the pasta as our side dish.

Can I use penne instead of ziti?

You sure can! Any short pasta will work for this pasta bake. Of course, it’s not “baked ziti” then, but who cares! Call it baked penne or baked rigatoni. There’s 100% nothing wrong with that. This recipe will still taste amazing!

Recipe Summary

  • 2 tablespoons olive oil
  • ½ pound pork loin, sliced and cut into thin strips
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 carrot, peeled and chopped
  • 5 Brussels sprouts, trimmed and chopped
  • 4 cloves garlic, minced
  • ¼ cup white onion, chopped
  • 4 sprigs Italian flat leaf parsley, chopped
  • 3 stalks celery, chopped
  • 2 (1/2 inch) pieces fresh ginger root, finely chopped
  • ½ (8 ounce) can water chestnuts, drained and chopped
  • 2 sprigs fresh mint, chopped

Heat olive oil in a large skillet over medium-high heat. Add pork strips, and fry until almost browned. Add red, yellow, and green bell peppers, carrot, and Brussels sprouts, and toss to coat with oil. Pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes.

Reduce the heat to medium, and stir in garlic, onion, parsley, and celery. Simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. Simmer for 2 to 3 more minutes to blend flavors. When done, serve and enjoy. Your tastebuds will love you for this treat!

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