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Category Archives: Pasta

Sausage Mushroom Ragu

September 18, 2017

Another quick, easy and delicious dish for through the week…

  • 2 tablespoons extra virgin olive oil
  • 3 to 4 links chicken sausage, I used roasted garlic and fontina, casings off and crumbled
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Cremini mushrooms, sliced
  • 2 cups crushed tomatoes
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound cooked pasta, al dente with ½ cup pasta water spared

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté on medium heat for 5 to 6 minutes, stirring constantly till the sausage is golden brown. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on medium heat for 6 to 7 minutes. Add the tomatoes and 1 teaspoon salt. Bring to a boil and lower the heat to low and cook, covered, for 15 to 20 minutes, stirring every 5 minutes. Take the lid off, add the cheese, mix well.

In the meantime, cook the pasta and add ½ cup of the pasta water to the ragu, mix well and check for seasonings. Serve warm.

Pasta Arrabbiata with Herbed Breadcrumbs

September 11, 2017

Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 medium shallots, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
  • 3 cups fresh tomato sauce or canned tomatoes
  • ½ pound penne, cooked al dente with 1 cup pasta water
  • ½ cup fresh basil, chopped

Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 1 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of one lemon

Mix all the ingredients and serve on top of pasta.

 

Penne with Tomato Sauce and Burrata

June 11, 2017

When it is super hot outside and you want to eat something yummy!! This is this the thing to make…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • ¼ cup basil stems, chopped
  • 3 cups fresh or bottled tomato sauce
  • Salt
  • Sugar
  • 1 pound penne, cooked al dente with 1 cup pasta water to spare
  • 1 burrata ball, torn into small pieces
  • 1 cup basil leaves, sliced

Heat a large frying pan with the oil. Add the onion, garlic and basil stems. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and cook on a simmer for 30 minutes. Season with salt and sugar to taste. Add the cooked pasta, burrata cheese and some pasta water if desired. Mix and cook till everything is warmed through. Add the basil, cook for another few minutes. Check for seasonings and serve.

Cheesy Turkey Meatballs

June 5, 2017

Another recipe for our favorite thing to eat in my house- meatballs!! These are absolutely yummy…

  • 1 tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Heat a frying pan with the olive oil. Add the pancetta and cook over medium low heat for 4 to 5 minutes till all the fat is rendered and the pancetta bits are golden brown. Add the onion, garlic, rosemary and thyme. Saute for another 3 to 4 minutes. Turn the heat off and set aside to cool.

  • 1 pound dark meat ground turkey
  • ½ cup parsley, chopped
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 egg, beaten
  • ½ cup panko breadcrumbs soaked in ¼ cup milk (let sit for 10 minutes before adding to the turkey)
  • 1 teaspoon salt
  • 2 cups tomato sauce

In a large mixing bowl, add the ground turkey, parsley, cheese, egg, soaked breadcrumbs, salt and the cooled pancetta mixture. Mix well and keep aside.

Bring the tomato sauce to a boil in a large saucepan, form the meatballs and gently slide them into the sauce. Cover with lid and lower heat to a simmer and cook for 20 minutes or once the meatballs are cooked through. Serve warm with spaghetti.

Cauliflower and Sausage Pasta with Pesto

May 16, 2017
  • 1 cauliflower head, cut into florets
  • Olive oil
  • Salt
  • 2 to 3 sausage, crumbled
  • 1 medium yellow onion, sliced
  • ½ pound cooked pasta with 1 cup pasta water spared

Transfer the cauliflower florets to a lined cookie sheet. Drizzle salt and olive oil. Roast under a hot broiler till all sides are golden brown- about 10 minutes on each side. Take out and keep aside.

Pesto

  • 1 full cup fresh basil
  • 1 garlic cloves
  • ¼ cup pistachios
  • 2 anchovy fillets
  • 1/3 cup extra virgin olive oil
  • ¼ cup Parmigiano Reggiano cheese, grated
  • Juice of half a lemon
  • Salt

Add the garlic and pistachios to a food processor. Pulse till chopped. Add the basil, anchovy fillets, start pulsing and drizzle the olive oil and proxess till a smooth sauce is formed. Take out of the processor, add the cheese, lemon juice and salt to taste. Keep aside.

Heat a wide frying pan and add 1 tablespoon olive oil. Add the crumbled sausage and sauté on medium heat for 4 to 5 minutes. Add the onion and ½ teaspoon salt and sauté for another 4 to 5 minutes. Add the cooked pasta and ½ cup of the pasta water. Add the pesto, mix well and check for seasonings. Add more pasta water if necessary. Serve warm.

 

 

Pasta Primavera with Roasted Vegetables

May 14, 2017

Yummy and healthy dish for Meatless Monday!!

  • 2 cups zucchini, cut into 1-inch pieces
  • 1 large red pepper, cut into 1-inch pieces
  • 3 to 4 garlic cloves, with skin on
  • Olive oil
  • Salt

Place the vegetables and garlic on to a line cookie sheet. Drizzle some olive oil and sprinkle some salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and let cool. Slide the garlic out of the skins and mash with fork.

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cups fresh or store bought tomato sauce
  • ½ cup fresh basil, chopped
  • 1 cup roasted corn
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound pasta of choice, cooked al dente and 1 cup spare pasta water

Heat a large frying pan with the olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce, basil and the roasted garlic. Cook for 2 to 3 minutes. Add the corn and the roasted vegetables. Bring to a boil and cook for 3 to 4 minutes. Add the cheese and pasta. Mix well and add the spare pasta water if needed. Check for seasonings and add salt.

Garlicky Pasta with Broccoli Rabe

May 7, 2017

This is one of my favorite pastas to eat- I love the earthy, slightly bitter broccoli rabe and lots of garlic… plus it is a perfect Meatless Monday dish!!

  • 2 tablespoons extra virgin olive oil
  • 8 to 10 garlic cloves, sliced thin
  • ½ cup pine nuts
  • 1 bunch broccoli rabe, chopped with stems off
  • 1 to 2 teaspoons salt
  • ½ pound pasta of choice, cooked al dente with 1 cup pasta water
  • ½ cup cheese, a variety is ideal- I used a combination of Parmigiano, Asiago and Pecorino

Heat a wide frying pan with the olive oil. Add the garlic and nuts and cook on a low heat for 4 to 5 minutes. Add the broccoli rabe and cook on medium high heat till the greens wilt down. Add the cooked pasta and ½ cup pasta water. Mix well and add the cheese. Stir and check for seasonings. Add more salt and pasta water if needed. Serve warm.