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Recipes -

MAMMA FOODS provides some of the greatest recipes i.e. how to make pasta Sauce for different types of Pastas with every pack. Our recipes are designed by the renowned and most experienced Chefs of Mumbai. We take special care for our consumers to get the real Italian taste from our range of Pasta following our recipes. So now explore the world of Pasta from MAMMA FOODS and relish the delicious experience with your loved ones.

 
 
 

Following are some of our Recipes

 
  Pasta Beans
  • 2 cloves garlic--minced

  • 3 large cans tomatoes, chopped (mine were 28 oz. size)

  • 2 cans great northern beans

  • 1 large can tomato sauce (28 oz. again)

  • 1 cup Ditalini (pasta)

  • 1 large onion, chopped

  • 1 tbs. oregano

  • 4 tbs. parsley, chopped

  • Salt & pepper (I omitted the salt)

Preparation: Saute garlic, onion, and parsley. Add tomatoes (with the juice), tomato sauce, and about 4 cups of water. Bring to a boil and add the beans, oregano, and salt and pepper. Cook for about an hour. Cook pasta separately, add to soup, and serve.

 
 
 
  Pasta-Broccoli-Mustard-Sauce
  • 1/2 lb pasta

  • 2 tbsp balsamic vinegar

  • 2 tbsp dijon mustard

  • 2 large tomatoes, chopped

  • 2-3 cloves garlic

  • 1 onion , diced

  • 1 bunch broccoli (or 1 box frozen)

  • a few diced jalapenos (if you like spicy)

  • Salt and pepper to taste


Preparation: Saute the onions, garli, & jalapenos in your preferred manner, then add the tomatoes, saute for a few minutes. Then add the vinegar and mustard, mix well. Toss with pasta and steamed broccoli.
 
 
 
  Easy Italian Vermicilly (Serves 4)
  • 4 oz. vermicelli or fine noodles

  • Spray coating

  • 1/2 of an onion, chopped

  • 1 - 14 1/2 oz. can tomato wedges

  • 1 - 9 oz. pkg. frozen italian style

  • green beans

  • 1 - 4 oz. can sliced mushrooms, drained

  • 1/2 of a 6 oz. can italian style tomato paste

  • 1/2 tsp. fennel seed

  • 1/4 tsp. pepper

  • 1 tbl. grated low-fat


Preparation: Cook noodles according to instructions. Spray coating into large skillet. Heat over high heat. Add the onion and stir-fry for 2-3 minutes or till opaque. Stir in undrained tomatoes, green beans, mushrooms, tomato paste, fennel seed, and pepper. Bring to boil. Reduce heat and simmer, uncovered, for 7-8 minutes or till thickened. Stir frequently. Stir in parm. cheese. Ladle mixture over noodles.
 
 
 
  Fusilli with fresh tomatoes (Serves 4)
  • 8 oz. fusilli

  • 1 tbs balsamic vinegar

  • 6 plum tomatoes, peeled, seeded, and chopped
    1 cup torn fresh basil (don't use dried; won't be the same)

  • 1/2 cup chopped red onions

  • Salt and black pepper

  • grated (f/f) parmesan cheese (optional)


Preparation: Cook the fusilli in a large pot of boiling water for 10-12 minutes, or until just tender; drain well. While the fusilli is cooking;, in a medium bowl, combine the vinegar, tomatoes, basil, and onions; add salt and pepper to taste. Serve tomatoes over fusilli and sprinkle with Parmesan, if desired.
 
 
 
  Lemon Broccoli Penne (Serves 4)
  • ½ pound penne

  • Sauce

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • ½ red onion, thinly sliced

  • 3 cups mushrooms, sliced

  • 1½ cups vegetable stock

  • 2 large tomatoes, diced

  • 1 teaspoon oregano, crushed

  • ¼ –½ teaspoon red pepper flakes (to taste)

  • ¾ teaspoon finely grated lemon zest

  • 1 bunch fresh spinach leaves, stems trimmed

  • 4 cups broccoli florets

  • ¼ cup freshly grated Parmesan

 
 
 
  Spagetti
  • 1 lb spaghetti, uncooked, whole wheat

  • 6 large or 10 medium tomatoes, diced

  • 1 large or 2 medium onion(s), chopped

  • 1 cup fresh parsley chopped (no stems)

  • 1 pepper red hot (red jalapeno), chopped

  • 3-4 cloves garlic

  • 1/2 lb chopped mushrooms

  • 1/2 - 1 Tbl black pepper (to taste)

  • 1 tsp sage (or more to taste)

  • 1 Tbl basil (or more to taste)

  • 1 Tbl oregano (or more to taste)


Preparation: Using a large sauce pan, first crush and saute the garlic, in 1/2 cup of water. After the garlic starts to turn clear, add the chopped onion(s). Now add the remaining items, bringing to a medium heat and let cook. Stir frequently initially until it starts to cook down, then reduce heat to low. If the sauce is soupy, leave off the lid, if it's too thick, add water (a little goes a long way). Let simmer for 45 minutes, longer if you need to thicken it up. The spaghetti will cook in about 15 minutes once put in boiling water. Once the sauce is thick, start the spaghetti noodles.

 
 
 
  Advance Preparation: 30 minutes
  1. Prepare vegetables as specified.

  2. Grate lemon zest.

 
 
 
  Final Preparation: 30 minutes
  1. Heat olive oil in a large pot over high heat. Add garlic and sauté 30 seconds, stirring constantly. Immediately add onion and sauté 2 minutes, stirring constantly. Immediately add mushrooms and sauté 5 minutes, or until lightly browned, stirring constantly.

  2. Deglaze pot with ½ cup stock. Add tomatoes, oregano, pepper flakes and remaining stock. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally.

  3. Stir in lemon zest and spinach. Cover and cook 2 minutes, or until spinach wilts.

  4. Meanwhile, cook pasta in plenty of rapidly boiling salted water for 1 minute less than the specified cooking time. At this point, add broccoli directly to pasta and cook both together for the final minute.

  5. Drain pasta and broccoli combination and add to sauce. Toss all ingredients together, season to taste with salt and pepper if desired, and heat through 1–2 minutes. Transfer to a large pre-heated serving bowl, or serve immediately straight from the pot, sprinkling Parmesan over each serving at the table.

 
     
 
   
   
     
 
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