Tag: pasta

Pastas

Pumpkin Rigatoni with Rosemary Walnut Crispies

cathysmahaLeave a comment

Pumpkin Rigatoni with the savory, delicious rosemary walnut crispies is a real treat. Daughter, Megan, first made this (substituting the pasta) and it was divine. I made it a couple of weeks later and, again, loved the results. The Rosemary Walnut Crispies can be made in advance to save prep time. I opted to add cooked, shredded chicken to add some protein, a nice addition. The rosemary walnut crispies would be delicious on a pear or other fall salad!

Pumpkin Rigatoni with Rosemary Walnut Crispies

INGREDIENTS:
  • Pumpkin Rigatoni:
  • 2 tablespoons butter
  • 4 cloves garlic, thinly sliced or minced
  • 1 cup pumpkin puree
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1–2 teaspoons kosher salt
  • squeeze of lemon
  • 1 lb. rigatoni
  • Optional: 2 cups shredded, cooked chicken breast
  • Rosemary Walnut Crispies:
  • 1 cup walnuts, chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon melted butter
  • 1–2 tablespoons brown sugar (I like 2)
  • 1/2 teaspoon kosher salt (more to taste)
  • black pepper to taste
DIRECTIONS:
  1. Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.
  2. Pasta: Cook according to package directions. Drain.
  3. Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that. Add cooked pasta to the sauce. Optional: stir in shredded chicken
  4. Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.

Recipe from PinchofYum with modification to add chicken.

Pastas

Creamy Lemon Feta Zucchini Orzo

cathysmaha1 Comment

One bite of Creamy Lemon Feta Zucchini Orzo is like a taste of spring. I added diced cooked chicken for protein to complete the meal but this would also be a great side dish. Next time I will add asparagus to the dish, completing the springtime theme. This is a new favorite and so quick to make!

Creamy Lemon Feta Zucchini Orzo

INGREDIENTS:
  • 3 tbps olive oil
  • 1/2 sweet onion, diced (large shallot)
  • 4 cloves garlic, minced
  • 1 lb orzo pasta uncooked
  • 2 medium zucchini, grated
  • 1 large lemon, zested + juiced
  • 1 tsp Italian herb seasoning
  • salt and pepper to taste
  • 3½ cups low sodium chicken broth (or veggie broth)
  • 1 cup milk
  • 5 oz feta cheese, crumbled
  • 2 tbs fresh dill, chopped
  • Optional: olive oil, lemon juice, chili flakes, cooked, shredded chicken
DIRECTIONS:
  1. In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, chicken broth and milk. Bring to a boil then lower the heat to a simmer and cook for 10-12 minutes or until the pasta is tender. If it needs more liquid, add some broth in to keep the texture creamy, not dry.
  2. When the pan is off the heat, stir in your crumbled feta and dill.
  3. To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!

Recipe from hungryhappens

Italian Dishes · Pastas · Sauces

Sauage Ragu

cathysmahaLeave a comment

Sausage Ragu is a family favorite. We made this recipe for the first trip during the COVID lockdown when we took Zoom cooking classes with Chef Lucas of Italy. When we are hungry for pasta, this our go-to recipe. The red wine colors the sausage a darker color but the taste of this sauce is heavenly. The left-overs are just as good and we now double or triple the recipe so we can freeze sauce for an emergency Ragu night.

Sausage Ragu

INGREDIENTS:
  • 3 cloves of garlic, minced
  • 12 oz. Italian sausage (remove casings)
  • 1/2 cup of tomato paste
  • 1 cup beef stock
  • 1 cup mascarpone
  • 1 1/2 cups red wine
  • 1 tablespoon fresh rosemary
  • 1 pinch of chili peppers
  • 6 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lb. pasta of choice, cooked per directions
DIRECTIONS:
  1. In a large frying pan, brown garlic, chili peppers, rosemary and sausage in the olive oil.
  2. After the meat is cooked and brown, add the wine and reduce to half. (Note from Cathy: I like to remove some of the drippings and oil at this point, then adding the wine).
  3. Add the tomate paste and the stock. Let it cook for ten minutes on low heat.
  4. Turn the heat off and combine with the mascarpone, then toss with the pasta.

Recipe from Chef Lucas cookbook ‘Cooking with Lucas’

Fish · Pastas · Uncategorized

Cheesecake Factory Shrimp Scampi

cathysmahaLeave a comment

Shrimp Scampi is a favorite for our family and daughter, Sarah, made this delicious dish. It was so yummy and the kids devoured it, too. Definitely worth a place in the recipe box (or in today’s term, digital file).

Cheesecake Factory Shrimp Scampi

INGREDIENTS:
  • 1-2 lbs fresh shrimp, cleaned and deveined
  • Angel Hair Pasta
  • 1 diced tomato
  • 6-8 whole cloves of garlic
  • 1 diced shallot
  • 1 pint heavy cream
  • 1 cup dry white wine
  • Olive oil
  • Fresh basil
  • Parsley

For the Shrimp:

  • Milk
  • Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
DIRECTIONS:
  • Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big.
  • Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel and put aside.
  • Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low.Taste the food and spice accordingly, you’ll definitely need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
  • COOK ANGEL HAIR PASTA in a separate pot.
  • Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, Basil, diced tomato, and parmesan cheese. The sauce will thicken as it cools.
  • To plate pour some sauce on a arange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Recipe from Food.com

Kitchen · Pastas

Sausage Brussel Sprouts Parmesan Pasta

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Later in life I discovered Brussel Sprouts were actually delicious when prepared properly. This pasta recipe sounded delicious and it didn’t disappoint. Iowa Girl Eats has another winner!

Sausage Brussel Sprouts Parmesan Pasta

INGREDIENTS:
  • 1/2 lb. spaghetti (gluten free of not
  • 8oz. sweet Italian sausage
  • 2 Tablespoons extra virgin olive oil + a few drizzles
  • 9 oz. shredded brussels sprouts
  • salt and pepper
  • 1/4 teaspoon red chili pepper flakes (or more or less)
  • 3 cloves garlic, pressed or minced
  • 3/4 cup freshly grated parmesan cheese
DIRECTIONS:
  1. Heat a drizzle of extra virgin olive oil in a large, 12” skillet over heat that’s just a touch above medium. Add sausage then brown, breaking it up as it cooks but taking care not to break the sausage up into too small of crumbles. Scoop sausage onto a plate then set aside.
  2. Drop pasta into salted, boiling water then cook until it’s just under al dente – pasta will continue to cook a little bit in the skillet later. DO NOT DRAIN PASTA WATER when pasta is done cooking.
  3. Meanwhile, heat 2 Tablespoons extra virgin olive oil in the skillet then add brussels sprouts and red chili pepper flakes, season with salt and pepper, then saute until the brussels sprout are tender, 3-4 minutes. Add garlic then saute for 1 more minute or until very fragrant.
  4. Using tongs, transfer spaghetti from pot to skillet then add parmesan cheese and cooked sausage. Add a generous drizzle of extra virgin olive oil and enough pasta cooking water to help the parmesan cheese melt and evenly coat the pasta. Taste then season with salt and lots of freshly cracked black pepper, and then serve.

Recipe from IowaGirlEats

Family Favorites · Pastas

Pasta with Bacon Cream Sauce

cathysmahaLeave a comment

Pasta with Bacon Cream Sauce is a family favorite, one I have made for well over 30 years. When I was working and the kids were at home, this was an easy weeknight dinner that pleased everyone. Now that my daughters have families of their own, this is a favorite of the next generation. Feel free to increase the amount of bacon or cheese to your liking.

Pasta with Bacon Cream Sauce

INGREDIENTS:
  • 1 lb. vermicelli or very thin spaghetti
  • 1/4 pound bacon, cut into 1/2″ pieces
  • 2 tablespoons butter
  • 6 scallions, trimmed and cut into strips
  • 1 cup heavy cream
  • ladle of pasta water
  • 1/2 teaspoon coarse black pepper
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
DIRECTIONS:
  1. Saute bacon until crisp. Remove bacon; add butter and scallions; saute 2 to 3 minutes. Stir in cream, pasta water and pepper. Hold over low heat.
  2. Cook and drain pasta. Add to cream mixture; toss together.
  3. Add all but 1 tablespoon bacon, 1/3 cup Parmesan cheese and parsley, toss.
  4. Serve at once, garnished with bacon and remaining Parmesan cheese.

Recipe from long ago and far away…but oh, so good!

Fish · New Favorite · Pastas

Tagliatelle with Swordfish

cathysmahaLeave a comment

Tagliatelle with Swordfish

INGREDIENTS:
  • 11 ounces boneless Swordfish, skin removed and cubed
  • 1.3 cups cherry tomatoes, halved
  • 1/2 cup black olives or capers
  • 1 garlic clove, minced
  • 1 cup Prosecco or white wine
  • 1/4 cup fresh Italian Parsley, Mint or basil (tear into pieces)
  • Olive Oil
  • Crushed Red Pepper
  • 1-2 lemons
  • fresh pasta – Tagliatelle or similar
DIRECTIONS:
  1. Heat a few tablespoons olive oil.  Add garlic, then fish.  Brown the fish.
  2. Add red pepper flakes (to taste) and Prosecco.
  3. Cook 2 minutes.
  4. Add cherry tomatoes and cook on high for 2 minutes.
  5. Add salt and pepper to taste.
  6. Add olives.
  7. Turn off heat.  Add fresh herbs.
  8. Toss sauce with cooked pasta.

Recipe from Chef Lucas Migliorelli

Family Favorites · New Favorite · Pastas

Pumpkin Pasta with Sausage and Goat Cheese

cathysmahaLeave a comment

Pumpkin Pasta with Sausage and Goat Cheese is such a treat.  My daughter, Megan, suggested I make it when I asked what I could make with leftover canned pumpkin.

The recipe is so easy and is plate of fall goodness complimented by a great salad and bread.  Easy peasy dinner that will please a family or guest!

Pumpkin Pasta Dinner with sausage and goat cheese

2 tablespoons olive oil
2 cloves garlic, finely chopped
15-ounce can pumpkin puree or a scant 2 cups of pumpkin puree
A few fresh sage leaves and a few sprigs fresh thyme, finely chopped
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes
A good pinch of ground nutmeg
1 1/2–2 cups chicken stock
Salt and pepper to taste

Serve with 1 pound al dente linguini pasta, or any cooked pasta you like.

Top with:
Well-browned ground Italian sausage
Goat cheese crumbles
Toasted pine nuts
Parsley
Red pepper flakes

  • To make the sauce, in a medium saucepan heat olive oil over medium-low heat. Add the garlic and cook gently until softened, about 5 minutes. Add the pumpkin puree and chopped herbs.
  • Increase heat to medium and add all of the spices. Stir in 1 1/2 cups chicken stock and allow to simmer for 10 minutes until thickened to your desired sauce consistency. Add more stock as you see fit. Taste and season with salt and pepper (and even more spices) to your taste.
  • Toss boiled pasta in the warm sauce. To serve, top with sausage or sausage alternative, goat cheese crumbled (or parmesan), toasted pine nuts (or any kind of crunch) and chopped parsley.

Recipe from JoytheBaker

Garden · New Favorite · Pastas

Eggplant Tomato and Mozzarella Pasta Bake

cathysmahaLeave a comment

Eggplant is my favorite vegetables!  Each year I grow eggplant in my garden, finding success with Japanese Eggplant varieties.  Instead of just roasting eggplant (which I love), I wanted to try this Eggplant pasta dish and loved it!

EGGPLANT TOMATO AND MOZZARELLA PASTA BAKE

  • Kosher salt and freshly ground black pepper
  • 1 pound rigatoni
  • 1 medium eggplant, diced
  • 1 pint grape or cherry tomatoes
  • 4 tablespoons extra-virgin olive oil
  • One 24-ounce jar marinara sauce
  • 2 cups fresh mozzarella, cut into 1/2-inch cubes
  • Nonstick cooking spray, for the baking dish
  • 3 tablespoons grated Parmesan, plus more for serving
  • 6 fresh basil leaves, chopped
  1. Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  2. Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  4. Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  5. Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil.
  6. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the
    broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

Recipe from FoodNetwork.com

New Favorite · Pastas

Pasta with Chard and Bacon

cathysmahaLeave a comment

A few years ago I watched the Rachel Ray episode where she made this dish, sharing it was one of her husband’s favorites.  It’s easy peasy and so delicious!  It reminds me of a pasta with bacon that I made when the kids were small.  Delicious!

PASTA WITH CHARD AND BACON

1 large bunch or 1.5 pounds large, leafy Swiss chard
1/2 pound meaty bacon
2 tablespoon olive oil or butter
1 onion, white or yellow
1 leek
4 cloves garlic
salt & pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
about 3/4 cup heavy cream
about 1 cup grated Pecorino cheese, plus more for serving

  • Gather your ingredients.
  • Place a large pot of water on to boil for pasta.
  • Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
  • Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
  • Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
  • Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
  • Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
  • Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
  • Toast nuts while pasta cooks in small skillet over moderate heat.
  • Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.

Recipe adapted from RachelRay