Kia's Kitchen

1 pound cavatappi or other short-cut pasta 1/2 pound raw chorizo sausage, casings discarded, chopped 3 tablespoons butter 2 shallots, chopped  3 to 4 cloves garlic, finely chopped 3 tablespoons flour 1/2 cup dry sherry 1 c. chicken broth 1 c. whole milk or half-and-half 2 cups shredded manchego cheese 2 cups frozen peas, thawed 1/4 c. chopped jarred pimiento peppers Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain. While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat.  Add the chorizo and cook until crisp, 2 to 3 minutes.  Transfer to a paper-towel-lined plate. In a medium saucepan, melt the butter over medium heat.  Add the shallots and garlic and cook until tender, about 5 minutes.  Whisk in the flour, then whisk in the sherry.  Stir in the chicken broth and milk and cook until thickened; season with pepper.  Stir in the cheese.  Fold in the peas and pimientos. Drain the pasta, toss with the sauce and...

4 T. butter, divided 1 yellow onion, cut into medium dice 1 stalk celery, cut into medium dice 2 carrots, cut into medium dice Salt and ground black pepper 2 boiling potatoes, peeled and cut into medium dice 1-1/2 t. about 6 sprigs, fresh thyme leaves, minced (1/2 t. dried) Three 6.5 ounce cans chopped clams and their juice, divided 1 pound of pasta shells 1/4 c. all-purpose flour 1 c. milk 1 c. breadcrumbs 1/4 c. Parmigiano-Reggiano cheese Preheat broiler.  Place a large pot of salted water over high heat to boil. Place a large skillet over medium heat with 2 tablespoons of butter.  Add the onion, celery, and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes.  Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble.  Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes. While the veggies are simmering, drop the pasta into the boiling water ...

18 oz. fresh fettuccine 2-1/2 c. heavy cream 1/2 c. fresh lemon juice 12 T. unsalted butter 2 c. grated Parmesan 2 t. grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes.  Drain.  Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend.  Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.  Remove from the heat.  Add the pasta and toss.  Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet.  Add the lemon zest, nutmeg, salt, and white pepper.  Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.