Party Pasta Dishes for the Holidays

Food & Living
"Party Pasta Dishes for the Holidays"

Creamy Corn Pasta with “Pernil”

Ingredients

1 box of large shell pasta

¼ cup unsalted butter

3 tablespoons chopped white onion

1 teaspoon chopped garlic

2 cups of corn kernels

1 cup heavy cream

2 Chile de arbol – chopped

1 cup small diced pernil (pork leg)

Salt to taste

Instructions

  1. Bring 4-6 quarts of water to a boil. Add salt to taste.
  2. Add pasta to boiling water – for an authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well and set aside.
  3. Heat the butter in a skillet over low heat, then add onion and garlic – cook until golden.
  4. Add kernels, once they’ve softened add heavy cream and cook for about 12 minutes.
  5. Transfer the mix to a blender and blend until smooth.
  6. Add a little butter to a skillet, and cook pernil over high heat until crispy – put aside.
  7. Pour corn sauce over the pasta shells and mix – then add pernil, and a little arbol de chile to taste. Enjoy!

Linguini with Chipotle Meatballs 

Ingredients
1 box linguine
1 7 oz. can chipotle sauce
1 can tomato broth
1 can beef stock
250 ml olive oil
To taste salt and pepper

 

For the Meatballs
1 pound lean ground beef
2 cups Manchego cheese (shredded)
2 eggs
¾ cup bread crumbs
1 garlic clove (chopped)
250 ml olive oil
1 teaspoon cumin
Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil and add a pinch of salt.
2. Meanwhile, in a large skillet, heat 250 ml olive oil and chipotle sauce on medium heat.
3. Add the tomato puree, beef stock, salt and pepper and cover until boiling and reserve.
4. In a large bowl, combine ground beef, salt, pepper, cumin, eggs, garlic and bread crumbs.
5. Mix these ingredients into the meat and begin forming quarter-sized balls; place a small piece of Manchego cheese in center before completing each meatball. Make 12-14 small balls.
6. Cook the pasta as directed.
7. Bring a large saucepan to medium heat, add olive oil and fry each meatball until golden in color. Once all the meatballs are ready, add them to
the chipotle-tomato broth.
8. Drain pasta, add to the meatball chipotle-tomato broth and serve with parmesan cheese. Enjoy!


Sweet Potato Elbows

Ingredients

1 box of elbow pasta

¼ cup unsalted butter

3 cups boiled sweet potato cut in cubes

1 Jalapeño – seedless and chopped

¼ cup heavy cream

¼ cup crispy bacon chopped

½ cup breadcrumbs

2 tablespoons fresh chopped cilantro

Salt to taste

Instructions

  1. Bring 4-6 quarts of water to a boil. Add salt to taste.
  2. Add pasta to boiling water – for an authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well and set aside.
  3. Heat the butter in a skillet over low heat, add sweet potato and cook for 5 minutes.
  4. Add heavy cream, salt to taste and blend.
  5. Pour the potato puree and mix with elbows in a skillet.
  6. In a bowl mix breadcrumbs, crispy bacon, jalapeño and the fresh chopped cilantro.
  7. Top the elbows with the breadcrumb mix and cook in oven for 5 minutes until golden brown. Enjoy!