Orechiette with Sausage and Broccoli Rabe Pesto

I've always had mixed feelings about Anne Burrell.  She has such a strange personality and says weird things (like calling the yummy stuff that sticks to the bottom of a pan, crud.) that turn me off but her recipes always look delicious.  So when I found out that she had a cookbook coming out I immediately put it on my Christmas list.  My parents gave it to me as one of my gifts (thanks mom and dad!) and now I have half the book covered in post it notes.  I really enjoy reading cookbooks as much as I enjoy the recipes.  I like to get to know the story behind the chef and learn what makes them different.  One of the things I learned from reading Cook Like a Rock Star is that Anne Burrell is not a huge fan of black pepper.  Guess what, either am I.  In almost all of my recipes I write salt and pepper to taste as an ingredient however, I often leave out the pepper or put very little.  I know this may seem silly but it was almost liberating to read that salt and pepper DON'T always have to go together.  It is perfectly OK to leave out the pepper!  So from now on I am letting go of the rule that I somehow learned about where you add salt you add pepper.  Thanks Anne!

I followed this recipe pretty much word for word except I only used anout one-third of the pesto and as always I keep Pecorino Romano cheese in my house so that's what I use.  Other than that the only change I would make next time is to use the full pound of sausage.  This was a fantastic recipe and I can't wait to make some more pasta to eat with the leftover pesto! Just thinking that if you left out the sausage this would be a great meal to serve on one of those meatless nights during Lent. 

Orecchiette with Broccoli Rabe Pesto and Sausage

Source: Cook Like a Rockstar by Anne Burrell

Ingredients:

For the Pesto:

Kosher Salt
1 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
1/2 cup chopped pistachios
3/4 cup freshly grated Parmigiano
Extra virgin olive oil
1/4 cup mascarpone

For the Pasta:

Extra Virgin Olive Oil
1/2 pound Italian sausage, sweet or spicy, casings removed
1 pound orecchiette
Big fat finishing oil
Freshly grated Parmigiano

Directions:

For the Pesto:

1.  Bring a large pot of well-salted water to a boil.  Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.

2.  Reserve a cup of the rabe.  Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste.  Add the pistachios and Parm and puree until smooth.  If it seems dry, drizzle in a little olive oil while the machine is running.  It should be slightly bitter, nutty, and creamy at the same time. Reserve.

For the Pasta:

1.  Coat a large saute pan with olive oil and bring a medium-high heat.  Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8-10 minutes.

2. Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends.  Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage.  Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta.  Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine.  Divide among bowls and serve immediately. 
Click here for a printable version of this recipe.


The dish I served this in is microwave and oven safe.  It can be found by clicking here. 

Orechiette with Sausage and Broccoli Rabe Pesto

I've always had mixed feelings about Anne Burrell.  She has such a strange personality and says weird things (like calling the yummy stuff that sticks to the bottom of a pan, crud.) that turn me off but her recipes always look delicious.  So when I found out that she had a cookbook coming out I immediately put it on my Christmas list.  My parents gave it to me as one of my gifts (thanks mom and dad!) and now I have half the book covered in post it notes.  I really enjoy reading cookbooks as much as I enjoy the recipes.  I like to get to know the story behind the chef and learn what makes them different.  One of the things I learned from reading Cook Like a Rock Star is that Anne Burrell is not a huge fan of black pepper.  Guess what, either am I.  In almost all of my recipes I write salt and pepper to taste as an ingredient however, I often leave out the pepper or put very little.  I know this may seem silly but it was almost liberating to read that salt and pepper DON'T always have to go together.  It is perfectly OK to leave out the pepper!  So from now on I am letting go of the rule that I somehow learned about where you add salt you add pepper.  Thanks Anne!

I followed this recipe pretty much word for word except I only used anout one-third of the pesto and as always I keep Pecorino Romano cheese in my house so that's what I use.  Other than that the only change I would make next time is to use the full pound of sausage.  This was a fantastic recipe and I can't wait to make some more pasta to eat with the leftover pesto! Just thinking that if you left out the sausage this would be a great meal to serve on one of those meatless nights during Lent. 

Orecchiette with Broccoli Rabe Pesto and Sausage

Source: Cook Like a Rockstar by Anne Burrell

Ingredients:

For the Pesto:

Kosher Salt
1 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
1/2 cup chopped pistachios
3/4 cup freshly grated Parmigiano
Extra virgin olive oil
1/4 cup mascarpone

For the Pasta:

Extra Virgin Olive Oil
1/2 pound Italian sausage, sweet or spicy, casings removed
1 pound orecchiette
Big fat finishing oil
Freshly grated Parmigiano

Directions:

For the Pesto:

1.  Bring a large pot of well-salted water to a boil.  Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.

2.  Reserve a cup of the rabe.  Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste.  Add the pistachios and Parm and puree until smooth.  If it seems dry, drizzle in a little olive oil while the machine is running.  It should be slightly bitter, nutty, and creamy at the same time. Reserve.

For the Pasta:

1.  Coat a large saute pan with olive oil and bring a medium-high heat.  Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8-10 minutes.

2. Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends.  Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage.  Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta.  Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine.  Divide among bowls and serve immediately. 
Click here for a printable version of this recipe.


The dish I served this in is microwave and oven safe.  It can be found by clicking here. 

Pasta with Roasted Eggplant, Zucchini and Onions

This past weekend I hosted my 3rd Annual Cookie Exchange.  It was so much fun as always!  I chose Fudge Puddles as my cookie this year because I loved them so much when I made them a few months ago.  Hopefully everyone who attended liked them too!

My party is always a brunch because I know how busy everyone is this time of year and I don't want anyone to feel like this is a hassle.  My goal is for this to be a lot of fun and I want people to want to come back year after year.  I'm happy to say that most people have come back each year!  My brunch menu was Hash Brown Potato pancakes (which I am renaming Red and Green Potato Pancakes - recipe coming soon) topped with a poached egg, Pumpkin Bread Pudding, Shot Glass Apple Parfaits (recipe coming this week), Spinach Quiche, Stromboli (coming soon), Buffalo Chicken Stromboli (coming soon) and Pasta with Roasted Eggplant, Zucchini and Onions.  I think the menu was very well received!  I've made the pasta dish before and this time I took a little bit of a short cut and instead of making my own garlic oil I tossed it with a bottled one we bought on Newbury Street in Boston.  I prefer it with the homemade garlic oil but the other worked in a pinch (I was running very late!).

My friend Rachel has her own blog and posted about the cookie exchange. I hope you'll check out her post!  Don't forget to leave her a comment and show her some love.  :-) The photo above was taken by her and her fancy new camera!

Michele’s Pasta with Roasted Vegetables

Ingredients:

1 large eggplant, cubed

3 small zucchini, cubed

1 large red onion, sliced into half moons

2 teaspoons dried of frozen basil (Dorat)

1 cup Extra Virgin Oil Olive, plus more for drizzling

10 cloves garlic, peeled and cracked

Crushed red pepper to taste

Salt and fresh cracked pepper to taste

2 lbs pasta, any short cut

Directions:

1.  Pre-heat oven to 375º

2.  Spread veggies over multiple baking sheets (do not over crowd), drizzle with EVOO, salt and pepper. Toss to coat with oil.

3.  Roast in oven for approximately 20 minutes or until brown and tender, tossing once in between to prevent sticking and ensure even cooking.

4.  In a small pot; heat garlic, oil, crushed red pepper, basil and salt for about 10 – 15 minutes over medium-low heat.  This is to infuse garlic with oil – do not let the garlic brown.  Once cooled remove garlic and discard.

5.  Cook pasta in boiling salted water until al dente, drain.

6.  Toss with veggies and infused oil.  Sprinkle with Romano cheese and serve.

Click here for a printable version of this recipe.

Pasta with Roasted Eggplant, Zucchini and Onions

This past weekend I hosted my 3rd Annual Cookie Exchange.  It was so much fun as always!  I chose Fudge Puddles as my cookie this year because I loved them so much when I made them a few months ago.  Hopefully everyone who attended liked them too!

My party is always a brunch because I know how busy everyone is this time of year and I don't want anyone to feel like this is a hassle.  My goal is for this to be a lot of fun and I want people to want to come back year after year.  I'm happy to say that most people have come back each year!  My brunch menu was Hash Brown Potato pancakes (which I am renaming Red and Green Potato Pancakes - recipe coming soon) topped with a poached egg, Pumpkin Bread Pudding, Shot Glass Apple Parfaits (recipe coming this week), Spinach Quiche, Stromboli (coming soon), Buffalo Chicken Stromboli (coming soon) and Pasta with Roasted Eggplant, Zucchini and Onions.  I think the menu was very well received!  I've made the pasta dish before and this time I took a little bit of a short cut and instead of making my own garlic oil I tossed it with a bottled one we bought on Newbury Street in Boston.  I prefer it with the homemade garlic oil but the other worked in a pinch (I was running very late!).

My friend Rachel has her own blog and posted about the cookie exchange. I hope you'll check out her post!  Don't forget to leave her a comment and show her some love.  :-) The photo above was taken by her and her fancy new camera!

Michele’s Pasta with Roasted Vegetables

Ingredients:

1 large eggplant, cubed

3 small zucchini, cubed

1 large red onion, sliced into half moons

2 teaspoons dried of frozen basil (Dorat)

1 cup Extra Virgin Oil Olive, plus more for drizzling

10 cloves garlic, peeled and cracked

Crushed red pepper to taste

Salt and fresh cracked pepper to taste

2 lbs pasta, any short cut

Directions:

1.  Pre-heat oven to 375º

2.  Spread veggies over multiple baking sheets (do not over crowd), drizzle with EVOO, salt and pepper. Toss to coat with oil.

3.  Roast in oven for approximately 20 minutes or until brown and tender, tossing once in between to prevent sticking and ensure even cooking.

4.  In a small pot; heat garlic, oil, crushed red pepper, basil and salt for about 10 – 15 minutes over medium-low heat.  This is to infuse garlic with oil – do not let the garlic brown.  Once cooled remove garlic and discard.

5.  Cook pasta in boiling salted water until al dente, drain.

6.  Toss with veggies and infused oil.  Sprinkle with Romano cheese and serve.

Click here for a printable version of this recipe.

Mamacello Pasta

I have made this dish a couple of times and found in my old files on my computer.  I don't think I posted it because I felt that it didn't photograph well.  I decided that the recipe is definitely blog worthy even if the photo isn't.  Rachael Ray makes this with spaghetti or linguine but Steve and I are very big fans of rigatoni and I make it all the time.  What's your favorite type of pasta?

From Every Day with Rachael Ray

June-July 2006

4 SERVINGS

Ingredients:

1 pound spaghetti or linguine

Salt

3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan

4 garlic cloves, finely chopped

2 pinches of crushed red pepper flakes

1/2 cup dry white wine (a couple of glugs)

Zest of 2 lemons, 1 lemon juiced

1/2 cup heavy cream (eyeball it)

Handful of flat-leaf parsley, chopped

1 cup fresh basil (20 leaves), shredded

Freshly grated Parmigiano- Reggiano or Pecorino Romano cheese, for topping the pasta and passing around the table

Directions:

1. Bring a large pot of water to a boil. Add the pasta and salt the water liberally. Cook the pasta until al dente, 6 to 7 minutes.

2. While the pasta cooks, heat a deep skillet over low heat and add the EVOO, 3 turns of the pan. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.

3. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt. Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce and lots of flavor. Toss with the parsley, basil and a couple handfuls of grated cheese, then serve immediately. Pass around the extra cheese at the table.

 Click here for a printable version of this recipe. 

Mamacello Pasta

I have made this dish a couple of times and found in my old files on my computer.  I don't think I posted it because I felt that it didn't photograph well.  I decided that the recipe is definitely blog worthy even if the photo isn't.  Rachael Ray makes this with spaghetti or linguine but Steve and I are very big fans of rigatoni and I make it all the time.  What's your favorite type of pasta?

From Every Day with Rachael Ray

June-July 2006

4 SERVINGS

Ingredients:

1 pound spaghetti or linguine

Salt

3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan

4 garlic cloves, finely chopped

2 pinches of crushed red pepper flakes

1/2 cup dry white wine (a couple of glugs)

Zest of 2 lemons, 1 lemon juiced

1/2 cup heavy cream (eyeball it)

Handful of flat-leaf parsley, chopped

1 cup fresh basil (20 leaves), shredded

Freshly grated Parmigiano- Reggiano or Pecorino Romano cheese, for topping the pasta and passing around the table

Directions:

1. Bring a large pot of water to a boil. Add the pasta and salt the water liberally. Cook the pasta until al dente, 6 to 7 minutes.

2. While the pasta cooks, heat a deep skillet over low heat and add the EVOO, 3 turns of the pan. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.

3. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt. Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce and lots of flavor. Toss with the parsley, basil and a couple handfuls of grated cheese, then serve immediately. Pass around the extra cheese at the table.

 Click here for a printable version of this recipe. 

Aunt Maryann's Macaroni and Peas

I know, I know!  I've been getting facebook messages and emails asking for this recipe and I'm sorry it's taken so long for me to post it.  It's such a simple recipe so I hope you like it.  It's funny, I can remember the first time I had this.  I was complaining to my mom about the other version of macaroni and peas, the red sauce version.  Although I loved it I was getting bored and I tasted this at my Aunt Maryann's house who just so happened to live two doors away.  So my mom asked her how she made it and from then on it became one of those meals we enjoyed regularly.  Now that I'm living on my own I like to make both versions depending on my mood.  This recipe has a little more liquid than the red sauce version and just by adding some more chicken stock it can be prepared as a soup if you prefer. 

Macaroni and Peas (white version)

Ingredients:

1 medium onion, diced
2 tablespoons extra virgin olive oil
2 cans leseur petite sweet peas
2 cups chicken stock
1 chicken bouillon cube, optional
1/2 teaspoon Italian Seasoning
Freshly ground black pepper
3/4lb - 1 lb of small pasta such as ditalini
Pecorino Romano Cheese


Directions:

In a medium sauce pan sweat onions and Italian season in oil until onions are soft and tender.  Add pepper to taste.  Add peas with their liquid and chicken stock.  Bring to a boil.  Let simmer for 5 minutes or until heated through.  If you prefer a stronger flavor dissolve one chicken bouillon cube into the stock.  Meanwhile bring a pot of salted water to a boil.  Add pasta and cook until al dente and drain.  Add ladle of pasta to a bowl and top with peas and stock and stir.  Sprinkle with cheese.  Don't add pasta to pot with peas or the pasta will become too soft if it sits.


Click here for a printable version of this recipe.

Aunt Maryann's Macaroni and Peas

I know, I know!  I've been getting facebook messages and emails asking for this recipe and I'm sorry it's taken so long for me to post it.  It's such a simple recipe so I hope you like it.  It's funny, I can remember the first time I had this.  I was complaining to my mom about the other version of macaroni and peas, the red sauce version.  Although I loved it I was getting bored and I tasted this at my Aunt Maryann's house who just so happened to live two doors away.  So my mom asked her how she made it and from then on it became one of those meals we enjoyed regularly.  Now that I'm living on my own I like to make both versions depending on my mood.  This recipe has a little more liquid than the red sauce version and just by adding some more chicken stock it can be prepared as a soup if you prefer. 

Macaroni and Peas (white version)

Ingredients:

1 medium onion, diced
2 tablespoons extra virgin olive oil
2 cans leseur petite sweet peas
2 cups chicken stock
1 chicken bouillon cube, optional
1/2 teaspoon Italian Seasoning
Freshly ground black pepper
3/4lb - 1 lb of small pasta such as ditalini
Pecorino Romano Cheese


Directions:

In a medium sauce pan sweat onions and Italian season in oil until onions are soft and tender.  Add pepper to taste.  Add peas with their liquid and chicken stock.  Bring to a boil.  Let simmer for 5 minutes or until heated through.  If you prefer a stronger flavor dissolve one chicken bouillon cube into the stock.  Meanwhile bring a pot of salted water to a boil.  Add pasta and cook until al dente and drain.  Add ladle of pasta to a bowl and top with peas and stock and stir.  Sprinkle with cheese.  Don't add pasta to pot with peas or the pasta will become too soft if it sits.


Click here for a printable version of this recipe.

Coq Au Vin Rigatoni

Remember What Would Brian Boitano Make?  I actually enjoyed watching that show but I guess not enough people did.  Give this recipe a try because I know you won't be disappointed...even if the show was a little corny.  You know, sometimes, I like corny and silly and not so serious.  Wish they would bring back this show!










Coq Au Vin Rigatoni


Adapted from Brian Boitano on The Food Network
Ingredients:
 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 large onion, diced

1 large carrot, sliced

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 tablespoon unsalted butter

1 pound rigatoni

Fresh parsley leaves, roughly chopped

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

To the same skillet add the onions and carrots and saute until they are soft and onions are translucent.   While the veggies cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente.

Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

Click here for a printable version of this recipe.

Coq Au Vin Rigatoni

Remember What Would Brian Boitano Make?  I actually enjoyed watching that show but I guess not enough people did.  Give this recipe a try because I know you won't be disappointed...even if the show was a little corny.  You know, sometimes, I like corny and silly and not so serious.  Wish they would bring back this show!










Coq Au Vin Rigatoni


Adapted from Brian Boitano on The Food Network
Ingredients:
 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 large onion, diced

1 large carrot, sliced

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 tablespoon unsalted butter

1 pound rigatoni

Fresh parsley leaves, roughly chopped

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

To the same skillet add the onions and carrots and saute until they are soft and onions are translucent.   While the veggies cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente.

Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

Click here for a printable version of this recipe.

Marcella Hazan's Sauce with Onions and Butter

This recipe had me very curious.  In fact, I bought Marcella Hazan's Cookbook based on the reviews for this recipe that I read on numerous blogs.  However, I'm not sure I'm quite ready to jump on the bandwagon.  Now don't get me wrong, her cookbook has some wonderful recipes that I can't wait to try but this one falls pretty flat.  I know a recipe is a bust when Steve tells me he's okay with me never making it again.  Let me explain why this recipe had me so curious in the first place.  We all have our own versions of tomato sauce but I have never heard of a sauce without garlic. My parents just spent some time in Italy and said that they didn't seem to cook with much garlic. I figured maybe she was onto something.  Then there's the butter...5 tablespoons of it.  When I told my father he made me laugh.  He said "If Nanny ever saw you do that she'd never eat another thing you made.  She's say she doesn't trust you."  That's so true.  She really hated butter.  Never cooked with it.  She claimed she was allergic but we all know she just didn't like it.  Well, the sauce smelled delicious.  The butter mixed with the tomatoes reminded me of the aroma of vodka sauce when I make it.  As great as that is it's not enough to win over my stomach.  My stomach was very unhappy all night and to be honest, it was very flat and tasteless as well.  Maybe if the recipe was cooked with a tablespoon or 2 of butter and still had the addition of a clove or two of garlic and some basil then maybe we would like it much better.  What do you think?  Have you made this recipe?  What are your thoughts?

Tomato Sauce with Onion and Butter

Essentials of Classic Italian Cooking

For 6 servings

2 cups canned imported Italian plum tomatoes, cut up, with their juice
5 Tbsp. butter
1 medium onion, peeled and cut in half
Salt
1 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese for the table

Directions:

Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato.  Stir from time to time, mashing into any large piece of tomato in the pan with the back of a wooden spoon.  Taste and correct for salt.  Discard the onion before tossing the sauce with pasta.



Click here for a printable version of this recipe.

Marcella Hazan's Sauce with Onions and Butter

This recipe had me very curious.  In fact, I bought Marcella Hazan's Cookbook based on the reviews for this recipe that I read on numerous blogs.  However, I'm not sure I'm quite ready to jump on the bandwagon.  Now don't get me wrong, her cookbook has some wonderful recipes that I can't wait to try but this one falls pretty flat.  I know a recipe is a bust when Steve tells me he's okay with me never making it again.  Let me explain why this recipe had me so curious in the first place.  We all have our own versions of tomato sauce but I have never heard of a sauce without garlic. My parents just spent some time in Italy and said that they didn't seem to cook with much garlic. I figured maybe she was onto something.  Then there's the butter...5 tablespoons of it.  When I told my father he made me laugh.  He said "If Nanny ever saw you do that she'd never eat another thing you made.  She's say she doesn't trust you."  That's so true.  She really hated butter.  Never cooked with it.  She claimed she was allergic but we all know she just didn't like it.  Well, the sauce smelled delicious.  The butter mixed with the tomatoes reminded me of the aroma of vodka sauce when I make it.  As great as that is it's not enough to win over my stomach.  My stomach was very unhappy all night and to be honest, it was very flat and tasteless as well.  Maybe if the recipe was cooked with a tablespoon or 2 of butter and still had the addition of a clove or two of garlic and some basil then maybe we would like it much better.  What do you think?  Have you made this recipe?  What are your thoughts?

Tomato Sauce with Onion and Butter

Essentials of Classic Italian Cooking

For 6 servings

2 cups canned imported Italian plum tomatoes, cut up, with their juice
5 Tbsp. butter
1 medium onion, peeled and cut in half
Salt
1 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese for the table

Directions:

Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato.  Stir from time to time, mashing into any large piece of tomato in the pan with the back of a wooden spoon.  Taste and correct for salt.  Discard the onion before tossing the sauce with pasta.



Click here for a printable version of this recipe.

Lasagna with Ricotta and Eggplant

I ate a lot of Eggplant this summer and here I am craving it again.  I should make my mom's eggplant parmigiana again soon.  There's something about having that dish in the cool weather.  It's especially good leftover in a sandwich on a fresh Italian roll.  Here is another dish that hits the spot on a cold day, especially if you are a fan of eggplant.  Remember the pasta with roasted garlic and eggplant sauce I made this summer?  I had some leftover in my freezer and thought that it would be fantastic in lasagna.  Guess what?  I was right!

Lasagna with Roasted Garlic and Eggplant


1 15 oz carton Ricotta
1 large egg, beaten
approx 1/4 cup fresh parsley
approx 3/4 cup romano cheese, plus extra for sprinkling
pepper

1 box no boil lasagna sheets

1 cup shredded mozarella
1 1/2 cups roasted garlic and eggplant sauce, warm
1 1/2 cups marinara sauce, warm (see recipe below)

Directions:
In a medium bowl combine ricotta, egg, parsley, 3/4 cup cheese and pepper. In a small baking dish ladle in some marinara sauce to cover the bottom of the dish.  Add a layer of no bake lasagna sheets.  Add another layer of sauce and sprinkle with some cheese.  Add about half of the ricotta mixture and spread evenly.  Add a think layer of shredded mozzarella.  Top with another layer of the pasta.  If possible turn the lasagna sheets this time around so the layers alternate (horizontal, vertical) and the layers stay together.  (Sometimes the lasagna sheets are too short and this doesn't work but this is what we always did when we boiled the sheets.) Add another layers of sauce and sprinkle of cheese.  Don't be stingy on the sauce because the moisture is what cooks the pasta.  The second layer will be all of the eggplant sauce and a layer of mozzarella.  Once again add a layer of pasta, marinara sauce and grated cheese.  Top with the rest of the ricotta mixture and more shredded mozzarella.  Top with the final layer of pasta, marinara sauce, cheese and some shredded mozzarella.  Cover with foil.  Bake at 350 for 1 hour.  Let settle for 15 minutes before slicing.

Marinara Sauce

Ingredients:


1 28oz can crushed tomatoes
4 cloves minced garlic
1 medium onion, diced
3 tsp chopped fresh basil (use less if dried)
1-2 tsp dried Italian seasoning
crushed red pepper flakes, to taste
salt and pepper to taste
1 tsp sugar
extra virgin olive oil

Directions:

Sweat onions in extra virgin olive oil and then add garlic in oil. Let it cook for a minute or to and then add crushed red pepper and frozen or dried herbs. Add tomatoes, salt, pepper and sugar. If using fresh herbs add now. Let it come to a boil and then lower heat. Cook on medium for 30-40 minutes. Taste it and adjust seasoning as needed.

Roasted Eggplant Sauce

Ingredients:

2 eggplants, partially peeled (peel every other section so it looks striped), cut into large dice
4-5 tomatoes, cut into large dice
1 large vidalia onion, cut into large dice
1 head of garlic
Fresh basil
extra virgin olive oil
salt and pepper to taste
pecorino romano cheese, grated

Directions:

1. Preheat oven to 400 degrees.

2. Prepare 3 sheet pans with parchment paper (makes clean up a lot easier) and spread out eggplant and onion over 2 cookie sheets and put the tomatoes on the 3rd. Drizzle with extra virgin olive oil, salt and pepper and toss to coat.

3. Slice top off of the head of garlic so garlic is exposed. Drizzle with oil, salt and pepper. Wrap well in foil and place in a small oven safe bowl or if you have space on your cookie sheet put it there. (Do not put it directly in oven as the oil make leak out and onto your oven.)

4. Bake in the oven for 20 minutes and toss and flip so all sides get color. Cook veggies until soft and browned. Tomatoes may come out sooner than the eggplant. Check on the garlic - when a knife can easily pierce the garlic it is ready. The garlic can easily over cook and become burnt and hard. Check every 5 mins afterward if it's not yet ready. Remove everything from the oven and allow to cool.

5. When garlic is cool enough to handle, squeeze out of the papery skin. It will come right out. When veggies have cooled down add them and garlic to a food processor (you may have to do this in batches and just add to a bowl to combine when it's all blended). If it's very thick drizzle in some oil while the food processor is on. Taste and adjust seasoning. Add torn basil.


Click here for a printable version of this recipe.

Lasagna with Ricotta and Eggplant

I ate a lot of Eggplant this summer and here I am craving it again.  I should make my mom's eggplant parmigiana again soon.  There's something about having that dish in the cool weather.  It's especially good leftover in a sandwich on a fresh Italian roll.  Here is another dish that hits the spot on a cold day, especially if you are a fan of eggplant.  Remember the pasta with roasted garlic and eggplant sauce I made this summer?  I had some leftover in my freezer and thought that it would be fantastic in lasagna.  Guess what?  I was right!

Lasagna with Roasted Garlic and Eggplant


1 15 oz carton Ricotta
1 large egg, beaten
approx 1/4 cup fresh parsley
approx 3/4 cup romano cheese, plus extra for sprinkling
pepper

1 box no boil lasagna sheets

1 cup shredded mozarella
1 1/2 cups roasted garlic and eggplant sauce, warm
1 1/2 cups marinara sauce, warm (see recipe below)

Directions:
In a medium bowl combine ricotta, egg, parsley, 3/4 cup cheese and pepper. In a small baking dish ladle in some marinara sauce to cover the bottom of the dish.  Add a layer of no bake lasagna sheets.  Add another layer of sauce and sprinkle with some cheese.  Add about half of the ricotta mixture and spread evenly.  Add a think layer of shredded mozzarella.  Top with another layer of the pasta.  If possible turn the lasagna sheets this time around so the layers alternate (horizontal, vertical) and the layers stay together.  (Sometimes the lasagna sheets are too short and this doesn't work but this is what we always did when we boiled the sheets.) Add another layers of sauce and sprinkle of cheese.  Don't be stingy on the sauce because the moisture is what cooks the pasta.  The second layer will be all of the eggplant sauce and a layer of mozzarella.  Once again add a layer of pasta, marinara sauce and grated cheese.  Top with the rest of the ricotta mixture and more shredded mozzarella.  Top with the final layer of pasta, marinara sauce, cheese and some shredded mozzarella.  Cover with foil.  Bake at 350 for 1 hour.  Let settle for 15 minutes before slicing.

Marinara Sauce

Ingredients:


1 28oz can crushed tomatoes
4 cloves minced garlic
1 medium onion, diced
3 tsp chopped fresh basil (use less if dried)
1-2 tsp dried Italian seasoning
crushed red pepper flakes, to taste
salt and pepper to taste
1 tsp sugar
extra virgin olive oil

Directions:

Sweat onions in extra virgin olive oil and then add garlic in oil. Let it cook for a minute or to and then add crushed red pepper and frozen or dried herbs. Add tomatoes, salt, pepper and sugar. If using fresh herbs add now. Let it come to a boil and then lower heat. Cook on medium for 30-40 minutes. Taste it and adjust seasoning as needed.

Roasted Eggplant Sauce

Ingredients:

2 eggplants, partially peeled (peel every other section so it looks striped), cut into large dice
4-5 tomatoes, cut into large dice
1 large vidalia onion, cut into large dice
1 head of garlic
Fresh basil
extra virgin olive oil
salt and pepper to taste
pecorino romano cheese, grated

Directions:

1. Preheat oven to 400 degrees.

2. Prepare 3 sheet pans with parchment paper (makes clean up a lot easier) and spread out eggplant and onion over 2 cookie sheets and put the tomatoes on the 3rd. Drizzle with extra virgin olive oil, salt and pepper and toss to coat.

3. Slice top off of the head of garlic so garlic is exposed. Drizzle with oil, salt and pepper. Wrap well in foil and place in a small oven safe bowl or if you have space on your cookie sheet put it there. (Do not put it directly in oven as the oil make leak out and onto your oven.)

4. Bake in the oven for 20 minutes and toss and flip so all sides get color. Cook veggies until soft and browned. Tomatoes may come out sooner than the eggplant. Check on the garlic - when a knife can easily pierce the garlic it is ready. The garlic can easily over cook and become burnt and hard. Check every 5 mins afterward if it's not yet ready. Remove everything from the oven and allow to cool.

5. When garlic is cool enough to handle, squeeze out of the papery skin. It will come right out. When veggies have cooled down add them and garlic to a food processor (you may have to do this in batches and just add to a bowl to combine when it's all blended). If it's very thick drizzle in some oil while the food processor is on. Taste and adjust seasoning. Add torn basil.


Click here for a printable version of this recipe.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

I knew this dish was going to be good but I didn't realize how good!  I made it in the beginning of September when I could still find heirloom tomatoes.  They are so sweet and full of flavor!  The recipe calls for cherry or grape tomatoes so this can be made any time of the year.  I bet it would be delicious with winter squash as well!

If you like veggies I would definitley double up on the zucchini and the yellow squash.  We definitely lost some pieces before they got tossed with the pasta.  That bowl of roasted veggies was hard to resist!

This is a great dish to make when you are having company.  The recipe can easily be doubled, the shrimp can be marinated ahead of time and the veggies can be cooked ahead of time.  They will heat up again when tossed with the hot pasta.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

Adapted from Tyler Florence

Ingredients:

Kosher salt

1 zucchini, sliced into thin rounds

1 yellow squash, sliced into thin rounds

1 pint baby heirloom tomatoes

1/2 onion, finely chopped

1 garlic clove, chopped

1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Romano Cheese, plus more for serving
Grilled Shrimp, recipe follows

Directions:

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

Grilled Shrimp:

2 large cloves of garlic, chopped
zest and juice of 1 lemon
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Mix garlic, lemon, oil, salt and pepper in a bowl and add shrimp.  Marinate for 1 hour or more. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add shirmp and  grill for 3 minutes per side baste with marinade as you go.

Click here for a printable recipe.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

I knew this dish was going to be good but I didn't realize how good!  I made it in the beginning of September when I could still find heirloom tomatoes.  They are so sweet and full of flavor!  The recipe calls for cherry or grape tomatoes so this can be made any time of the year.  I bet it would be delicious with winter squash as well!

If you like veggies I would definitley double up on the zucchini and the yellow squash.  We definitely lost some pieces before they got tossed with the pasta.  That bowl of roasted veggies was hard to resist!

This is a great dish to make when you are having company.  The recipe can easily be doubled, the shrimp can be marinated ahead of time and the veggies can be cooked ahead of time.  They will heat up again when tossed with the hot pasta.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

Adapted from Tyler Florence

Ingredients:

Kosher salt

1 zucchini, sliced into thin rounds

1 yellow squash, sliced into thin rounds

1 pint baby heirloom tomatoes

1/2 onion, finely chopped

1 garlic clove, chopped

1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Romano Cheese, plus more for serving
Grilled Shrimp, recipe follows

Directions:

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

Grilled Shrimp:

2 large cloves of garlic, chopped
zest and juice of 1 lemon
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Mix garlic, lemon, oil, salt and pepper in a bowl and add shrimp.  Marinate for 1 hour or more. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add shirmp and  grill for 3 minutes per side baste with marinade as you go.

Click here for a printable recipe.

Torta di Spaghetti

It's not very often that we have leftover spaghetti but when we do this is a great way to use it up and make it into a new dish.

I served this with a beautiful heirloom tomato bruschetta and swiss chard.  By serving a green veggie or a salad and you have a wonderfully light meal.





Torta di Spaghetti

Adapted from Giada De Laurentiis

Ingredients:

Leftover spaghetti at room temperature (I used leftover pasta with olives and breadcrumbs)
extra virgin olive oil
1 onion, sliced
5 large eggs
splash of milk
1/2 cup of sundried tomatoes packed in oil plus some of the oil
3/4 cup grated romano cheese
3/4 cup cubed or shredded mozzarella
6-8 leaves of basil, chiffonade, reserve some for garnish
salt and pepper, to taste
Prosciutto Crumbles - optional (see recipe below)

Directions:

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sundried tomato oil in a large non stick skillet.  Add onions and saute until softened.  Season with salt and pepper.  Add sundried tomatoes.

In a large bowl beat eggs, milk, romano cheese, basil, salt and pepper.  Add spaghetti and toss.  Add to skillet and shake pan to evenly distribute mixture.  Using a wooden spoon move the egg around in sections of the pan so more of the egg can cook.  When edges are set use the spoon or rubber spatula to move the egg away from the edge of pan and let more of the uncooked egg hit the pan.  Sprinkle the cheese throughout the eggs.

When eggs are set put a large plate over the frying pan and flip then slide the torta back into the pan so the other side cooks.  Cook for a couple of minutes until eggs are completely set.  (another option is to finish in the oven or under the broiler - be sure your pan is oven/broiler safe).

Sprinkle with basil and prosciutto. 

Prosciutto Crumbles 

Preheat the oven to 350 degrees . Place the prosciutto slices on a  parchment lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Crumble in your hands and use for topping bruschetta, salads, pastas etc as you would do with bacon.

Click here for a printable version of this recipe.

Torta di Spaghetti

It's not very often that we have leftover spaghetti but when we do this is a great way to use it up and make it into a new dish.

I served this with a beautiful heirloom tomato bruschetta and swiss chard.  By serving a green veggie or a salad and you have a wonderfully light meal.





Torta di Spaghetti

Adapted from Giada De Laurentiis

Ingredients:

Leftover spaghetti at room temperature (I used leftover pasta with olives and breadcrumbs)
extra virgin olive oil
1 onion, sliced
5 large eggs
splash of milk
1/2 cup of sundried tomatoes packed in oil plus some of the oil
3/4 cup grated romano cheese
3/4 cup cubed or shredded mozzarella
6-8 leaves of basil, chiffonade, reserve some for garnish
salt and pepper, to taste
Prosciutto Crumbles - optional (see recipe below)

Directions:

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sundried tomato oil in a large non stick skillet.  Add onions and saute until softened.  Season with salt and pepper.  Add sundried tomatoes.

In a large bowl beat eggs, milk, romano cheese, basil, salt and pepper.  Add spaghetti and toss.  Add to skillet and shake pan to evenly distribute mixture.  Using a wooden spoon move the egg around in sections of the pan so more of the egg can cook.  When edges are set use the spoon or rubber spatula to move the egg away from the edge of pan and let more of the uncooked egg hit the pan.  Sprinkle the cheese throughout the eggs.

When eggs are set put a large plate over the frying pan and flip then slide the torta back into the pan so the other side cooks.  Cook for a couple of minutes until eggs are completely set.  (another option is to finish in the oven or under the broiler - be sure your pan is oven/broiler safe).

Sprinkle with basil and prosciutto. 

Prosciutto Crumbles 

Preheat the oven to 350 degrees . Place the prosciutto slices on a  parchment lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Crumble in your hands and use for topping bruschetta, salads, pastas etc as you would do with bacon.

Click here for a printable version of this recipe.

Pasta with Roasted Garlic and Eggplant Sauce

If you are a reader of this blog you know that when Steve isn't home for dinner I try to make something that I know I can't make when he's around.  Steve is not a fan of eggplant andI had some from the farmer's market along with some tomatoes from my parents' garden. I remembered a recipe from Rachael Ray.  She made a pasta sauce from pureed eggplant.  She puts her eggplant in the oven whole and scoops it out but I wanted more caramelized flavor on the eggplant so I roasted it in cubes.  I absolutely LOVED this recipe.  Probably one of my favorite eggplant recipes of all time! I debated about posting this recipe because the picture was lacking some color.  I posted it on my facebook page and I was assured the photo was good enough to post so hope you all think so too.  The only problem is I don't have an exact recipe to follow here.  I am going to have to make it again to perfect it and write down the measurements.  So this recipe is an approximation.  Give it a try and use your own judgement (more or less tomatoes, onion, etc) otherwise  wait for me to try this once again.  One thing I did realize is that it would be much better to roast the tomatoes on a seperate cookie sheet since they give off too much water and prevent the eggplant from browning well. 


Pasta with Roasted Garlic and Eggplant Sauce


Ingredients:


2 eggplants, partially peeled (peel every other section so it looks striped), cut into large dice
4-5 tomatoes, cut into large dice 
1 large vidalia onion, cut into large dice
1 head of garlic
Fresh basil
extra virgin olive oil
salt and pepper to taste
pecorino romano cheese, grated


Directions:


1.  Preheat oven to 400 degrees.


2.  Prepare 3 sheet pans with parchment paper (makes clean up a lot easier) and spread out eggplant and onion over 2 cookie sheets and put the tomatoes on the 3rd.  Drizzle with extra virgin olive oil, salt and pepper and toss to coat.  

3.  Slice top off of the head of garlic so garlic is exposed.  Drizzle with oil, salt and pepper.  Wrap well in foil and place in a small oven safe bowl or if you have space on your cookie sheet put it there.  (Do not put it directly in oven as the oil make leak out and onto your oven.) 


4.  Bake in the oven for 20 minutes and toss and flip so all sides get color. Cook veggies until soft and browned. Tomatoes may come out sooner than the eggplant. Check on the garlic - when a knife can easily pierce the garlic it is ready.  The garlic can easily over cook and become burnt and hard.  Check every 5 mins afterward if it's not yet ready.   Remove everything from the oven and allow to cool.


5.  Meanwhile bring a large pot of salted water to a boil.  When garlic is cool enough to handle, squeeze out of the papery skin.  It will come right out.  When veggies have cooled down add them and garlic to a food processor (you may have to do this in batches and just add to a bowl to combine when it's all blended).  If it's very thick drizzle in some oil while the food processor is on.  Taste and adjust seasoning.  Add torn basil.  


6.  Cook pasta until al dente and reserve some pasta water.  Return pasta to pot and toss in eggplant mixture.  If it looks like it's too thick add a little bit of the pasta water.  Toss with romano cheese and enjoy!

Click here for a printable version of this recipe.