Tag: pasta

Kitchen · Pastas

Sausage Brussel Sprouts Parmesan Pasta

cathysmahaLeave a comment

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

Family · Garden · Home · Italian Dishes · New Favorite · Pastas · Vegan · Vegetarian

Roasted Tomato, Sausage and Pesto Sauce

cathysmahaLeave a comment

Fall brings the bounty of tomatoes, basil and much more. Older daughter, Megan, told me about a roasted tomato and pesto sauce she made. I tweaked it a bit to serve my tastes. I love the idea of adding pesto to a rich, red tomato sauce. It was delicious and definitely a new recipe for my collection.

ROASTED TOMATO AND PESTO SAUCE

1 pound Italian sausage, cooked and drained
3 cups roasted tomatoes and peppers, cooled and blended (recipe below)
1/2 cup chopped onion
1 tablespoon olive oil
3-4 garlic cloves, diced
Cube of pesto (about 1/3 cup)
26.5 ounce can San Marzano tomatoes, chopped or blended
1 cup water
1 tablespoon fresh, chopped basil
1 pound cooked pasta (I used bow tie pasta) and 1 cup of pasta water
Parmesan Cheese (optional)

  • Core and slice tomatoes. Halve and remove seeds from peppers.
  • Arrange the tomatoes and peppers on a heavy cookie sheet (I line with parchment paper).  Drizzle with Avocado oil and sprinkle with sea salt or kosher salt.
  • Roast at 400 degrees until the edges of the vegetables start to char and are cooked through.
  • Blend the mixture to a smooth consistency.
  • Cook and drain the sausage. Drain and set aside.
  • Sauté onions in olive oil and when almost cooked through, add the garlic. Continue to salute until garlic is cooked through.
  • Add roasted tomatoes and peppers, pesto, San Marzano tomatoes, water, basil and sausage.
  • Heat thoroughly.
  • Add 1 cup of pasta water to sauce. Stir.  Add drained, cooked pasta, and stir to mix thoroughly.
  • Serve with Parmesan cheese.
Family · Family Favorites · Gluten Free · Soups and Stews

Ham Bone Soup…still wonderful

cathysmahaLeave a comment

Ham Bone Soup was a recipe I found in a great cookbook given to my by my brother-in-law, Ron, and his wife, Cathy, many years ago. I was use left-over ham bones to make the broth, just like my Mother taught me. This particular recipe was a favorite of the entire family and I was sad when my cookbook and this recipe disappeared from my kitchen.

Many years later, my sister-in-law, Betty, found the recipe copied down by my late Mother-in-Law on a recipe card and gave it to me. God bless them! It was great to make the soup again, although I substituted Quinoa pasta for regular pasta. I cook the pasta separately and add to the soup when ready to serve, otherwise the pasta tends to fall apart.

Without the pasta added, the soup freezes well.

HAM BONE SOUP

3 quarts water
1 ham bone
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 package (10 oz.) frozen whole corn
1 package (10 oz.) frozen lima beans
1 16 oz. can black-eyed peas
1 16 oz. can chopped tomatoes
2 cup macaroni or pasta of choice
salt and pepper

  • In a large soup pot, combine water and ham bone and simmer for 1-2 hours.
  • Add carrots, celery, onion, corn, lima beans, black-eyed peas, tomatoes, salt and pepper.
  • Cook until vegetables are cooked through, about a hour.

 

New Favorite · Vegetarian

Caprese Pasta…OMG!

cathysmahaLeave a comment

Caprese Pasta? With smoked mozzarella? OMG…I had to try this recipe found on Iowa Girl Eats. I rarely eat wheat pasta but this was worth the splurge!

CAPRESE PASTA

Serves 2-3

8 oz. bow tie pasta (or pasta of choice)
2 tablespoons olive oil
2 cups sungold (cherry) tomatoes, halved
salt & pepper
2 tablespoons pesto (reference Pesto recipe or purchase)
1 cup cubed smoked mozzarella cheese (or mini mozzarella balls)
extra basil leaves for garnish

  • Prepare pesto and set aside. Cook pasta in salted, boiling water until just under al dente then drain and set aside. Place an oven rack to the very top, then preheat broiler.
  • Heat oil in a large, oven-safe skillet over medium-high heat. Add cherry tomatoes, season with salt and pepper, then toss and cook for 30 seconds.
  • Add cooked pasta and pesto then toss to combine. Sprinkle mozzarella cheese on top then place skillet under the broiler until cheese melts. Using a pot holder, remove skillet from oven then sprinkle with fresh basil leaves and fresh cracked pepper. Serve immediately.

Slightly adapted from Alexandra Cooks; and Iowa Girl Eats