Pasta/30 recipes

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Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Madu's easy hamburger stroganoff

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

This scrumptious appetizer will have you hooked after one bite! Goes well with pasta or a tender and juicy steak.

Pasta with Garlic and Olive Oil recipe

This delicious one-pan meal will for sure make everyone want extra.

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