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Moore’s Perfect Pasta Recipes

Moore’s Perfect Pasta Recipes
Whether you’re whipping up a family dinner or entertaining dinner guests, a savory pasta dish never fails to please and impress. From classic pasta recipes to flavor twists, we’ve compiled a few of our favorite pasta recipes made with Moore’s Marinades and Sauces for you to enjoy. Pasta dishes not only make mouthwatering one-dish dinners, but they’re also handy to have to take to potluck parties or to serve as leftovers. 
 
First up, Ben’s Spaghetti and Meat Sauce recipe adds #MooreFlavor to your classic spaghetti dish. Double the recipe and serve the leftovers over pasta throughout the following week for a tasty, simple and comforting dish. 
 
Ingredients: 
¼ cup Moore's Original Marinade
1-½ lbs. ground round
2 tbsp. butter
½ medium onion chopped
Italian seasoning to taste
Ben’s-Spaghetti-and-Meat-Sauce-Recipe.jpg
salt and pepper to taste 
garlic salt to taste
1 16-oz can of tomato sauce
1 16-oz can of tomato juice
Your choice of pasta
 
Instructions: 
  1. Mix marinade with ground round.
  2. In a skillet, melt the butter and sauté the onion.
  3. Add the ground round and cook until the meat is well done.
  4. Drain the fat off the meat and add the Italian seasoning, salt, pepper, and garlic salt to taste.
  5. Add the tomato sauce and can of tomato juice. Cover and simmer for 15 to 30 minutes.
  6. Serve over your choice of pasta. 
 
This Skillet Buffalo Chicken Pasta recipe comes to us from The Weary Chef. In just 30 minutes, you can whip up this flavorful, creamy dish in one pan! 

Skillet Buffalo Chicken PastaSkillet-Buffalo-Chicken-Pasta.jpg
Ingredients: 
1 teaspoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup Moore's Buffalo wing sauce 
 2 1/2 cups bite-sized pasta, uncooked
 2 1/2 cups water
 1 cup frozen peas
 4 ounces reduced-fat cream cheese, cut into about 1" pieces
 1/4 cup reduced-fat blue cheese dressing
 
Get the full recipe here
 
The Dixie Chik Cooks developed this recipe for Buffalo Pulled Pork Fettuccini using leftover pulled pork, Moore’s Original Buffalo Wing Sauce, blue cheese and more. Dixie Chik Cooks claims, “It’s kinda like buffalo chicken, but it’s pork. And it’s kinda like pizza, but it’s pasta. In a skillet.” Forget your classic fettuccini recipe and give this one a whirl! 
 
Ingredients: Buffalo-Pulled-Pork-Fettuccine.jpg
1/2 lb. pulled pork 
1/2 lb. fettuccine pasta
4 oz. cream cheese
1/3 cup chicken broth
1/2 cup whole milk
1/2 cup Moore's Original Buffalo wing sauce
1/4 cup blue cheese crumbles (a little goes a long way, so you may want to test it first using a tbsp. at a time)
1 tsp garlic powder
1/2 cup bread crumbs
Fresh parsley, chopped
 
Get the full recipe here
 
Last, but not least, here’s a recipe for all the seafood fans. In just three simple steps, enjoy this appetizing Shrimp Scampi Linguini. 
 
Ingredients: 
1 lb. jumbo shrimp, peeled and deveined 
1 tsp. salt
½ tsp. black pepper
¼ cup butter
2 tbsp. garlic, minced
¼ cup dry white wine 
2 tsp. Moore’s Original Marinade
1 tbsp. lemon juice
½ tsp. lemon zest 
2 tsp. parsley, finely chopped
12 oz. Gluten Free Linguini Noodles, cooked and drained
Parmesan cheese, if desired
 
Instructions: 
  1. In a large pan, melt butter over medium heat. Once melted, add garlic and cook for 30 seconds.
  2. In same pan, add white wine, Moore’s Original, lemon juice, lemon zest and parsley and stir until bubbly. Add shrimp and stir until shrimp is fully cooked and no longer transparent. Add salt and pepper to taste. 
  3. Serve over gluten free pasta and top with Parmesan cheese if desired.