Al Dente Pasta

al dente® spicy peanut sesame noodles

Our good friends at Bona Sera Supper Club came up with this recipe and I just love the color combination of the pasta and the vegetables. The black sesame seed and ground peanut garnish is my new favorite.

Al Dente Pappardelle with Rabbit a la Moutarde

al dente® papparadelle with rabbit in mustard cream sauce

My mom is French, so I grew up eating rabbit and I love it. But that’s not to say I cook it myself, so last night was a real treat. Tammy’s Pappardelle with Rabbit in Mustard Cream Sauce took me back so quickly to my Mom’s Lapin a la Moutarde, I could hardly stand it.

david rocco’s salsa bolognese with al dente garlic and parsley fettuccine

Rocco's Bolognese Sauce and Al Dente Garlic, Parsley Fettuccine-bring these two things if you ever get stuck on a desert island-I'll come with you! Cook: Alexis Avila-Al Dente pasta eater since 1980. Sous Chef: Sandy Avila-an Italian-American who knows Italian food.

whole wheat linguine with maine shrimp

Luckily my friend, Wendy Williams was willing to share with us her recipe for Whole Wheat Linguine with Maine Shrimp. Ah yes! Beautiful, sweet, baby, Maine Shrimp! And talk about seasonal. This delicacy is available for just a couple of weeks, so I pretty much try to eat them every day. They're gone before you can get tired of them.

fruti di mare al dente

I’ve been on a fruti di mare kick for more than a month now. Just thinking about it makes me want black mussels, tiny sweet clams and big, barely cooked shrimp and a spicy red sauce, over pasta of course. Here’s the thing. I’m very impatient. Not a self-deprecation, it’s just the way it is. That means I don’t want to wait. So, while I cook faster than the average bear, I still want it nearly now. Okay, now. Lucky for me, shellfish loves hasty schedule, cooking to perfection within minutes. A good sauce takes a bit longer and pasta a whole 15 minutes, including bringing water to a boil. I came up with this expeditious recipe that uses some of my favorite prepared ingredients. I stop on my way home and buy fresh shellfish. I fill up a pot with cold water and start boiling. By the time my pasta is aldente, my fruit di mare is perfection and I’m whirling like a Dervish. Here’s my speedy recipe. by Annabel Cohen

cameo’s butternut pappardelle with roasted garlic

Cooking with Cameo, the cat. "As you all know, times are tough so I've had to take on a few sponsorships. For my first, I'd like to feature "Al Dente Pasta". The good people of Al Dente Pasta were kind enough to donate a few different kinds of their delicious pasta for me to try out some recipes." Check out their blog at: http://cameocam.blogspot.com/2011/12/cooking-with-cameo.html

pappardelle with mushrooms and sage

This recipe, has been contributed by a real professional, Kristin Cole. Not only did she test the recipe 3 times, but her writing is beautiful, her photos are spectacular and her instructions are detailed. For this reason, I have decided to not edit a thing. Despite her level of expertise, she is very much in tune with all of us who love delicious, seasonal, simplicity. With this kind of dish, who cares if it’s cold outside!

liam’s squid ink pasta with lobster and herbs

I have so many friends who are great cooks and (I'm glad to say) they all use Al Dente pasta. But, it's hard to find people who will actually take the time to measure the ingredients while they are creating a new dish. Liam, you are a true friend! Thanks so much for this recipe.

sauce duguay

This recipe was created by a great friend and chef, Jay Duguay. It has always been one of our most requested recipes. The recipe is printed on our Three Peppercorn Fettuccine, but would be good with any flavor Al Dente®Pasta.

pasta with spinach and roma tomatoes

Recipe and video created by Peggy Lampman. Says Peggy DeParry, the creator of this recipe "Perfectly cooked, Al Dente pasta combined with the classic taste of Regianno, Balsamic and extra-virgin oil create a simple, yet scrumptious pasta salad."

egg linguine with bleu d’auvergne

It's no surprize that Tom DeVries gave us a recipe combining cheese with pasta. After all, his company, the R.Hirt Jr. Co. in Detroit's Eastern Market, is one of the area's finest distributors of specialty foods and cheeses. They were Al Dente's very first distributor back in 1982.

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From our Friends recipes