Some pasta dishes I’ve made recently.

Campanelle pasta with Sautéed then air fried Chanterelles, shiitakes, garlic, shallot, cherry tomatoes, and Calabrian chilis cooked in evoo, chicken stock, parmigiana reggiano rind, thyme, chili flakes, oregano, honey, and balsamic vinegar with air fried kale and then added the the mushrooms with sautéed corn cooked with isigny spring butter and fermented peppercorns with basket ricotta, proscuitto, 15yr balsamic, and parmigiana reggiano

First I made a sauce with grated heirloom tomato, grated tiny bit of red onion, microplaned 2 garlic cloves, 2 Thai chilis, evoo, balsamic, honey, pepper, oregano, maldon salt, and fermented peppercorns then refrigerated it so it would be served cold with orechiette pasta cooked then mixed with plugra butter and comte then toasted pine nuts and microplaned comte on that while sautéing shiitakes, red onion, and garlic in evoo, chicken stock, oregano, thyme, coriander, pepper, maldon salt, honey, plugra butter, and balsamic with fried salted sage and microplaned comte

Paccheri pasta with a Italian sausage meat sauce and parmigiana reggiano

orecchiette Calabrian chili parmigiana reggiano honey balsamic evoo basil toasted pine nuts pesto pasta with baked speck wrapped in Lioni mozzarella, Calabrian chili pesto, roasted log shiitakes, grape tomatoes, garlic, and shallot

calamarata pasta with shiitakes cooked in ribeye fat, chicken stock, evoo, and a Parmigiana reggiano rind with baked asparagus cooked in the mushrooms with shallot, garlic, garlic powder, gochujang, maldon salt, 11 cracks of pepper, 15yr balsamic vinegar, kerrygold butter, pasta water, diced date, and bacon pieces with midnight moon goat gouda

Paccheri pasta with Roasted maitake mushrooms, red onion, and kumata tomatoes with a sauce made out of fennel garlic honey butter, pasta water, mascarpone, banda rossa 20yr balsamic, and pepper with parmigiana reggiano

by djmasterx5000