Perciatelli all' Amatriciana

I didn't take anything out of the freezer for dinner on Monday so after lunch I began perusing through some blogs to help give me an idea of what to cook. I came across this recipe from Lucy at Sweets, Savories, etc. Like me, Lucy comes from an Italian family and our method of cooking is very similar. If you don't know Lucy please check out her blog, you will be very happy you did. So when I came across this recipe for Penne all' Amatriciana I knew it was the winner for tonight. I had a pacakge of diced pancetta in the freezer and that doesn't take long to defrost. I didn't have a 16 ounce can of whole peeled plum tomatoes but after chatting with Lucy I decided to use two cans of diced tomatoes. You can see from my photo that mine wasn't as saucy as Lucy's but it still works. This dish was delicious and I wouldn't change a thing! I only have one recommendation, don't bother using Perciatelli with this sauce. Perciatelli pasta is a long tubular pasta that has a hole in it, think tubatini or ditalini before it's cut into small pieces. It may be slightly fatter than Bucatini. This pasta is certainly fun but it's messy. You can't twirl the long thick pasta and it's one of those that slap you in the face. I'm sure kids would love it. It didn't do a good job of holding onto the sauce and since I used diced tomatoes it was difficult to grab the tomatoes and the pasta at the same time. So next time (and there certainly will be a next time) I will use penne like Lucy did. I don't know why I didn't do that in the first place!

Lucy's all' Amatriciana (with my notes)

1 lb Penne (or pasta of your choice)
1/4 cup extra virgin olive oil
1 large onion, chopped
5 ounces pancetta or bacon, chopped (This is what really makes the sauce)
1 clove garlic, minced (I did up this to three because I loove garlic)
1/2 teaspoon crushed red pepper flakes, or to taste
3/4 cup-dry white wine
16 ounces-plum tomatoes, peeled, seeded and chopped (I used two cans diced plus pasta water to make it a little less chunky)
2 tablespoons basil, chopped
salt, to taste
freshly ground black pepper, to taste
freshly grated Romano cheese

Perciatelli all' Amatriciana

I didn't take anything out of the freezer for dinner on Monday so after lunch I began perusing through some blogs to help give me an idea of what to cook. I came across this recipe from Lucy at Sweets, Savories, etc. Like me, Lucy comes from an Italian family and our method of cooking is very similar. If you don't know Lucy please check out her blog, you will be very happy you did. So when I came across this recipe for Penne all' Amatriciana I knew it was the winner for tonight. I had a pacakge of diced pancetta in the freezer and that doesn't take long to defrost. I didn't have a 16 ounce can of whole peeled plum tomatoes but after chatting with Lucy I decided to use two cans of diced tomatoes. You can see from my photo that mine wasn't as saucy as Lucy's but it still works. This dish was delicious and I wouldn't change a thing! I only have one recommendation, don't bother using Perciatelli with this sauce. Perciatelli pasta is a long tubular pasta that has a hole in it, think tubatini or ditalini before it's cut into small pieces. It may be slightly fatter than Bucatini. This pasta is certainly fun but it's messy. You can't twirl the long thick pasta and it's one of those that slap you in the face. I'm sure kids would love it. It didn't do a good job of holding onto the sauce and since I used diced tomatoes it was difficult to grab the tomatoes and the pasta at the same time. So next time (and there certainly will be a next time) I will use penne like Lucy did. I don't know why I didn't do that in the first place!

Lucy's all' Amatriciana (with my notes)

1 lb Penne (or pasta of your choice)
1/4 cup extra virgin olive oil
1 large onion, chopped
5 ounces pancetta or bacon, chopped (This is what really makes the sauce)
1 clove garlic, minced (I did up this to three because I loove garlic)
1/2 teaspoon crushed red pepper flakes, or to taste
3/4 cup-dry white wine
16 ounces-plum tomatoes, peeled, seeded and chopped (I used two cans diced plus pasta water to make it a little less chunky)
2 tablespoons basil, chopped
salt, to taste
freshly ground black pepper, to taste
freshly grated Romano cheese

I've been bad...

I've been a very bad blogger and I'm sorry! I have been cooking but my photos haven't been coming out so well. I think the problem is that by the time I get home from work I'm rushing to get dinner on the table so we eat at a decent time. I'll take a quick photo because I'm in a rush to eat (not a big surprise! lol) but then later I'm not happy with the way the photos turned out! :-( I promise I will put more time into my photos because you're all missing out on some great recipes! Again, SO sorry! Some of the new things I made are Pulled Brisket Sandwiches, Homemade Ranch Dressing, Buttermilk Chicken Breast Strips with Panko breadcrumbs, Homemade Gnocchi with a Bolognese Sauce and Escarole and Mini Meatball Soup. I may post them anyway even though the pictures weren't that great because all of those meals were delicious!

In the meantime I have to apologize for one more thing. I have neglected to tell you all about this awesome contest going on over at Bakespace. If you read this blog often you know how much I LOVE BAKESPACE! I have met so many great friends through this community. The contest has been going on all month but there is still time to participate! Don't miss out on this one! Check it out and join bakespace today!



I promise I'll be back very soon with some photos and recipes! Hope you're still reading!

I've been bad...

I've been a very bad blogger and I'm sorry! I have been cooking but my photos haven't been coming out so well. I think the problem is that by the time I get home from work I'm rushing to get dinner on the table so we eat at a decent time. I'll take a quick photo because I'm in a rush to eat (not a big surprise! lol) but then later I'm not happy with the way the photos turned out! :-( I promise I will put more time into my photos because you're all missing out on some great recipes! Again, SO sorry! Some of the new things I made are Pulled Brisket Sandwiches, Homemade Ranch Dressing, Buttermilk Chicken Breast Strips with Panko breadcrumbs, Homemade Gnocchi with a Bolognese Sauce and Escarole and Mini Meatball Soup. I may post them anyway even though the pictures weren't that great because all of those meals were delicious!

In the meantime I have to apologize for one more thing. I have neglected to tell you all about this awesome contest going on over at Bakespace. If you read this blog often you know how much I LOVE BAKESPACE! I have met so many great friends through this community. The contest has been going on all month but there is still time to participate! Don't miss out on this one! Check it out and join bakespace today!



I promise I'll be back very soon with some photos and recipes! Hope you're still reading!

Rigatoni with Flank Steak and Mushrooms

Here is another Giada De Laurentiis recipe from her cookbook, Everyday Italian. The first time I made this recipe I didn't make any changes besides the type of steak I used (I used London Broil) and it was fabulous! I really loved it. I wanted to make this again but I also wanted to use ingredients I had in the fridge already. That meant no arugula but it was still a very tasty dish. I think that this recipe can be used as a guide and all different things can be substituted. I sauteed some cremini mushrooms, added some kalamata olives and used flank steak instead of a strip steak. You could add some sliced red onion, some sort of beans such as chick peas or cannelini beans, maybe some broccoli or green beans. There really is no right or wrong way to make this. Just use what you like and what you have. I haven't changed up the dressing at all but I'm sure you could add some other flavors if you want. Just be careful not to add all the dressing before you taste it. It makes a lot and if you use it all it could overpower everything.

Penne with Beef and Arugula
Recipe courtesy Giada De Laurentiis
Serves: 6 to 8

Ingredients:

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Directions:

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Rigatoni with Flank Steak and Mushrooms

Here is another Giada De Laurentiis recipe from her cookbook, Everyday Italian. The first time I made this recipe I didn't make any changes besides the type of steak I used (I used London Broil) and it was fabulous! I really loved it. I wanted to make this again but I also wanted to use ingredients I had in the fridge already. That meant no arugula but it was still a very tasty dish. I think that this recipe can be used as a guide and all different things can be substituted. I sauteed some cremini mushrooms, added some kalamata olives and used flank steak instead of a strip steak. You could add some sliced red onion, some sort of beans such as chick peas or cannelini beans, maybe some broccoli or green beans. There really is no right or wrong way to make this. Just use what you like and what you have. I haven't changed up the dressing at all but I'm sure you could add some other flavors if you want. Just be careful not to add all the dressing before you taste it. It makes a lot and if you use it all it could overpower everything.

Penne with Beef and Arugula
Recipe courtesy Giada De Laurentiis
Serves: 6 to 8

Ingredients:

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Directions:

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.