Im 25% Italian and I cant cook please help me

Check out this website: http://www.italyum.com/ Its got lots of easy and quick italian recipes, they even have pictures and they break down the cooking process into simple steps! Good luck!

Well I have a recipe... it's easy for me. If you don't have pre-made pesto, you can use a pesto mix (in the gravy section of the grocery store). Just make the pesto according to the directions on the back and measure out your 1/2 C. INGREDIENTS 1 (16 ounce) package penne pasta 2 tablespoons butter 2 tablespoons olive oil 4 skinless, boneless chicken breast halves - cut into thin strips 2 cloves garlic, minced salt and pepper to taste 1 cup heavy cream 1/2 cup pesto 3 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta. Simmer, covered, for 5 -10 minuntes until sauce thickens.

I love pasta and pasta dishes. Here are some of my favorites with great instructions. Some are easier than others, but you should be able to make them all. For an easy start, begin with the alfredo sauce. It's not traditional, but it's so wonderful, no one will know. Enjoy! Manicotti 1 package Hillshire Farm Italian Sausage (Mild) 1 (12 ounce) can tomato sauce 1 can tomato paste 1 can water salt and pepper 1/2 teaspoon garlic powder 1/2 teaspoon oregano 1 box fresh mushrooms, sliced Filling 1 container ricotta cheese 2-3 cups mozzarella cheese, shredded 1 cup parmesan cheese 1 package frozen spinach, chopped or 8 ounces fresh spinach, chopped fine 1 egg salt and pepper 1 box manicotti, boil as directed on package Squeeze out of casing into hot kettle. Brown. Add tomato sauce, tomato paste and water. Add salt, pepper, garlic powder and oregano. Put mushrooms in 30 minutes before preparing dish. Stuff Manicotti with cheese mixture. Put some sauce on the bottom of 9 x 13 pan. Place Manicotti in rows so they're not touching each other. Pour remaining sauce on top. Top with some Mozzarella. Put in oven at 350F degrees until it bubbles. www.recipezaar.com/8640 Here are a few other make-aheads: Five Cheese Pasta Kosher salt 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces) 1/2 cup shredded imported Italian fontina (1 1/2 ounces) 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound imported penne rigate pasta 4 tablespoons (1/2 stick) unsalted butter Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes. (You can leave the gorgonzola out! I have done that when I am feeding folks that don'tlike it!) edit: I put this in one big casserole to heat... This is a really easy, wonderful alfredo recipe. You could add steamed broccoli and/or chicken breast, even sauted shrimp to make it more elegant: Creamy Alfredo Sauce 8 ounces dry fettuccine pasta 1 (8 ounce) package cream cheese 3/4 cup grated Parmesan cheese 1/2 cup margarine 1/2 cup milk 1 teaspoon garlic powder 1/4 teaspoon dried basil 1 pinch ground nutmeg Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve. Here are some other great pasta favorites of mine: Fettucini Carbonara 1/2 pound bacon 1/4 cup whipping cream 4 beaten eggs 1 pound fettucini, cooked 1/4 cup butter, melted 1 cup grated parmesan cheese 1/4 cup snipped parsley Heat oven-proof serving dish in 250 degree oven. In skillet cook bacon till crisp. Drain; crumble. Heat cream till just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture atop. Toss till well-coated. Add bacon, cheese, and parsley; toss to mix. Sprinkle with pepper. Serves 6. Chicken Scampi 1/2 cup butter 1/4 cup olive oil 1 tsp dried parsley 1 tsp dried basil 1/4 tsp dried oregano 3 cloves garlic, minced 3/4 tsp salt 1 Tbsp lemon juice 4 boneless, skinless chicken breast halves, sliced lengthwise into thirds In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice. Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all. Creamy Cajun Chicken Pasta 2 boneless skinless chicken breasts, cut into thin strips 4 ounces linguine, cooked al dente 2 teaspoons cajun seasoning 2 tablespoons butter 1 thinly sliced green onion 1-2 cup heavy whipping cream 2 tablespoons chopped sun-dried tomatoes 1/4 teaspoon salt 1/4 teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder 1/4 cup grated parmesan cheese Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss,with Parmesan cheese. Traditional Shrimp Scampi Preparation time: 30-35 minutes but if you purchase your shrimp already peeled and de-veined the prep time should be reduced to about 15 minutes. Serves 6-8. 2 pounds medium-size fresh shrimp (either 16-20 count or smaller ones), peeled and de-veined or unpeeled and un-deveined 1/4 cup chopped green onions 1/4 cup chopped fresh parsley 4 cloves garlic, crushed 3/4 cup butter, melted 1/4 cup dry white wine (chardonnay or pinot grigio) 2 tablespoons lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper Parmesan cheese, freshly grated Peel and de-vein shrimp unless you purchased P & D shrimp. You may choose to butterfly the shrimp as well (see note below) Sauté green onions, parsley, and garlic in butter until onions are tender Reset heat to low and add shrimp. The shrimp should be added in a single layer on the pan (cook two batches if necessary or use two pans). Continue cooking, stirring frequently for 4 to 5 minutes Remove shrimp with a slotted spoon to a serving dish and keep warm Add remaining ingredients to butter mixture and simmer for 2 minutes Pour butter mixture over shrimp. Serve this shrimp recipe over linguine or Angle Hair pasta. If you wish to do likewise, cook about 1 pound of the pasta of your choice. She then adds freshly grated Parmesan cheese on top. These shrimp are also excellent when served over rice. Spicy Shrimp Scampi Preparation time: 20 minutes. Serves 4 Ingredients: 2 pounds of scampi (shrimp) Use P & D shrimp (peeled and deveined) or clean, peel and de-vein the shrimp yourself Flour 4 tablespoons of olive oil 2 cloves of finely chopped garlic 1/2 teaspoon crushed red pepper 1 ounce Brandy (you can buy a 1 ounce bottle of brandy at most liquor outlets) 1 cup of tomato sauce Pinch of salt 2 ounces of butter Fresh parsley, chopped Lightly coat the shrimp with flour Heat the oil oil in a large skillet over medium heat Add the shrimp, garlic, crushed red pepper and sauté Pour brandy into pan and ignite with a long lighter (stand back as it will flare up and do not flame the pan under cupboards or near other flamables) Add the tomato sauce, a pinch of salt and simmer for 2 minutes Add the butter to thicken and shake the pan to combine Add salt if needed Sprinkle with parsley before serving and Parmesan cheese if you wish. And you have to have the best sides. Here are my favorites: Homemade garlic bread: 1 cube real butter 3-4 cloves garlic, minced Saute together about 5 minutes. Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Yummy!! Caesar Coleslaw 1 pkg pre-made coleslaw 1/4-1/2 cup shredded parmesean cheese 1/2 pkg caesar croutons 1 bottle creamy caesar dressing Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!

My favorite is ravioli alfredo, it's kinda like mac n cheese all grown up ... you get the pre-made raviolis (they are in the refrigerated section of the grocery store). For the sauce you can buy the stuff that's already made too, it'll be in the same section of the store. I usually get the Butoni brand light alfredo sauce. Boil the pasta according to directions on the package. While you cook the pasta, warm up the sauce on the stove or in the microwave (check instructions on the package). Drain the pasta once it's cooked, and just pour the sauce over it, you can also add some steamed veggies to it, like broccoli or whatever you like. Garlic bread goes great with it too! It's all pretty fast to cook ~ Enjoy!