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Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

 

12 ounces blade steak; sliced into thin strips

8 tsp. Soy sauce

2 T. Vegetable oil

8 ounces Shiitake mushrooms; stemmed and sliced thin

3 cloves Garlic; minced

1 T. Fresh ginger; grated

3 1/2 cups low-sodium chicken broth

4 packages ramen noodles; seasoning packets discarded

3 T. Dry sherry

2 tsp. Sugar

6 ounces Baby spinach

 

Sauté beef: Pat beef dry with paper towels and toss with 2 tsp. of soy sauce. Heat 1 T. of oil in 12-inch nonstick skillet over medium high heat until just smoking. Ad beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer to clean bowl. Saute Mushrooms and aromatics: Add remaining T. of oil to skillet and return to medium high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Simmer ramen: Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes. Finish: Stir in remaining 2 T. soy sauce, sherry, and sugar. Stir in spinach, handful at a time, until spinach is wilted and sauce is thickened. Stir in beef and serve.

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

 

12 oz gemelli, fusilli, or rotini pasta

3 cups whole milk

8 oz cream cheese

1 can artichoke hearts, drained and roughly chopped

3 cloves garlic, minced

8 oz fresh baby spinach leaves

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

Zest of 1 lemon

1 1/2 cups mozzarella cheese, freshly grated

1/2 cup parmesan cheese, freshly grated

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 350°F. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!

Arriba! Pasta Salad

Arriba! Pasta Salad

Arriba! Pasta Salad

8oz penne pasta

2 cups frozen corn

15oz can black beans, drained & rinsed

1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained

4oz can sliced black olives

½ cup cheddar cheese, finely shredded

 

1/3 cup Greek yogurt (or mayonnaise)

2 T. lime juice

2 T. Arriba Seasoning

 

Cook pasta according to package directions, drain and rinse. Set aside. In a large bowl, whisk all the dressing items until well combined. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives, and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. Serve immediately or refrigerate until ready to serve.

Teriyaki Carbonara

Teriyaki Carbonara

Teriyaki Carbonara

 

4 pounds chicken breast

1 1/2 cups teriyaki sauce, divided

Dash salt

2 pounds spaghetti

1 cup heavy cream

4 eggs

2 cups grated Parmesan cheese

8 scallions, chopped

 

Bring a pot of salted water to a boil and turn the oven on broil, making sure the top rack is approximately 4 inches from the top. Cut up the chicken breast into bite-sized pieces. Toss the chicken in a bowl with 1/2 cup teriyaki sauce. Place aluminum foil on a sheet pan and spread the chicken on top. Sprinkle salt. Put the spaghetti in the boiling water and put the chicken under the broiler. While the pasta and chicken are cooking, combine the cream, eggs, cheese, and scallions into a pot with the remaining teriyaki sauce. Whisk and turn the heat on low. Cook both the pasta and the chicken for approximately 7 to 9 minutes, or until the chicken is almost fully cooked and the pasta is edible but al dente. Combine the chicken and spaghetti in the pot with the sauce and cook for another minute until it has come together. Serve hot.

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

 

½ (16-oz) pkg linguine

6 slices bacon, chopped

½ lb asparagus, trimmed

1 cup grape tomatoes, halved

¾ cup chicken broth

¼ cup shredded Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet over medium heat until crisp; using a slotted spoon, remove bacon and drain on paper towels, reserving 1 T. drippings in skillet. Add asparagus; cook 4 minutes or until asparagus is crisp tender. Remove asparagus from skillet, and keep warm. Add tomatoes and broth, scraping skillet to loosen any browned bits; bring to a boil, reduce heat, and simmer until broth is reduced by half. Add cheese, stirring until melted. Toss sauce mixture with pasta and bacon; divide mixture between 2 plates. Serve with asparagus.

Toasted Cheese Ravioli

Toasted Cheese Ravioli

Toasted Cheese Ravioli

 

1 (25-oz) pkg frozen cheese ravioli

4 T. butter

3 T. olive oil

2 cloves garlic, minced

1 (14.5-oz) can chicken broth

½ cup shredded Parmesan cheese

 

Cook ravioli according to package directions; drain. Melt butter with oil in a large, deep nonstick skillet over medium heat; add half of ravioli and cook 3 minutes per side or until toasted. Remove from skillet and repeat with remaining ravioli. Add garlic to skillet; cook 30 seconds. Add broth; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Gradually stir in cheese until melted. Add ravioli; toss.

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

 

12 oz whole wheat rotini pasta

3 ears corn

9 slices center cut bacon, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 cup low-sodium chicken broth

¾ cup heavy cream

¾ tsp. salt

1 (1-oz) pkg fresh basil, torn

 

Cook pasta according to package directions. Cut kernels from cobs; discard cobs. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 T. drippings in skillet. Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant. Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.

Creamy Skillet Ziti

Creamy Skillet Ziti

Creamy Skillet Ziti

 

12 oz ziti pasta

1½ lb ground beef

1 (24-oz) jar pasta sauce

1 (15-oz) can tomato sauce with Italian seasonings

1 (8-oz) carton sour cream

½ cup shredded Parmesan cheese

1 (8-oz) pkg shredded Italian cheese blend

 

Cook pasta according to package directions; drain, and keep warm. Meanwhile, cook beef in a large, deep skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in pasta sauce and tomato sauce; cook 5 minutes, stirring occasionally. Add pasta, sour cream, and Parmesan, stirring until blended. Sprinkle with cheese blend; cover, and let stand 5 minutes or until cheese is melted.

Creamy Pumpkin Pasta with Prosciutto and Sage

Creamy Pumpkin Pasta with Prosciutto and Sage

Creamy Pumpkin Pasta with Prosciutto and Sage

 

2 T. olive oil

4 ounces prosciutto, sliced into thin ribbons

1/2 cup fresh sage leaves, cut into thin strips (chiffonade)

1 15-ounce can pumpkin purée, such as Libby’s

1 1/4 cups heavy cream or half-and-half

2 T. butter

2 tsp. kosher salt, plus more for pasta water

1 tsp. fresh black pepper

1 pound rigatoni or other good-sized tubular pasta

1/2 cup grated Parmigiano-Reggiano cheese, plus more to garnish

2 cups reserved pasta water (you may not use all of this)

 

Bring a large pot of well-salted water to a boil. Add pasta. Stir, and cook until two minutes shy of al dente. Drain, reserving at least 2 cups of pasta water. While the pasta comes to a boil and cooks, cook the prosciutto and sage in two T. olive oil over medium heat, stirring frequently, until lightly browned and crisp. Set aside on a plate. Add the pumpkin, cream, 2 tsp. salt, pepper, and butter to the skillet. Cook, whisking, until smooth and heated through. It will be thick. Add the drained pasta and half of the prosciutto and sage back to the skillet. Toss to coat and cook together for a minute or two, using pasta water to loosen it into a creamy sauce. (Note: I used nearly 2 cups, in several additions.) Remove from heat. Stir in the Parmigiano-Reggiano cheese. Taste for seasoning. Spoon into pasta bowls, topping with the remaining prosciutto and sage, with a sprinkle of additional grated cheese.

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

 

12 ounces fusilli

4 T. butter (½ stick)

2 T. bottled lemon juice

¼ tsp. garlic powder

One 12-ounce can evaporated milk

¼ tsp. salt

¼ tsp. ground black pepper

1 T. cornstarch dissolved in a little cold water

Two 15-ounce cans chopped marinated artichoke hearts

½ tsp. dried parsley

 

Make the pasta according to the package directions. Melt the butter in a medium-sized saucepan over low-medium heat. Stir in the lemon juice and garlic powder. Add the evaporated milk, salt, and pepper. When it’s hot enough that little bubbles begin to form on top around the edges, or it’s just beginning to boil, add the dissolved cornstarch. Stir and cook for a minute or two longer, until the sauce has thickened to a chowdery-soup consistency. Remove from the heat. Pour the sauce over the pasta. Add the artichokes, then toss. Sprinkle with the parsley flakes to give color.

Pasta with Lemon, Basil and Clams

Pasta with Lemon, Basil and Clams

Pantry Friendly Pasta with Lemon, Basil and Clams

 

8 ounces pasta such as linguine, spaghetti, or fettuccine

2 T. butter

¼ cup olive oil

¼ cup bottled lemon juice

1 tsp. dried basil

½ tsp. garlic powder

½ tsp. salt

½ tsp. onion powder

¼ tsp. dried oregano

Two 6-ounce cans chopped clams, not drained

 

Cook the pasta according to the package directions. Meanwhile, melt the butter in a medium saucepan. Add the oil, lemon juice, basil, garlic powder, salt, onion powder, and oregano. Stir until blended and heated. If the noodles are not ready, simply cover the lemon-basil mixture and let it simmer on very low heat. Just before serving, add both cans of clams with their juice to the lemon-basil mixture, and continue to heat just to bring up the temperature again. Drain the pasta, then pour the lemon-basil mixture over it and toss to coat. Serve at once.

Creamy Salmon Pasta with Mixed Greens

Creamy Salmon Pasta with Mixed Greens

Creamy Salmon Pasta with Mixed Greens

 

1 lb. pasta such as tagliatelle, fettuccine or linguine

1 shallot

1 clove garlic

1 T. butter

8oz salmon fillet, skin removed

1/2cup dry white wine

1 cup double/heavy cream

2 cups mixed greens such as spinach, arugula, watercress

½ lemon, zest and 1 T. juice

¼ tsp salt or to taste

1 T. fresh parsley, chopped

 

Cook the pasta in a large pot of salted boiling water according to package instructions. While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 T. of butter in a large pan until cooked all the way through. It won’t take longer than 2-3 minutes. Remove to a separate plate. To the same pan add 1 T. olive oil, chopped shallots and minced garlic and sauté over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

 

1 pound Kielbasa sausage

8 ounces egg noodles

4 T. butter

1/2 head cabbage thinly sliced

1 medium onion thinly sliced

3 cloves garlic minced

3 T. red wine vinegar

3 T. vegetable oil divided

1 tsp. Kosher salt

3/4 tsp. black pepper freshly ground

 

Cook egg noodles in salted water according to the directions on the package. Drain, rinse and return to pan and stir in slices of butter. Set aside. Cut Kielbasa in half lengthwise then thinly slice. Use a large, deep skillet over medium high heat to heat 1 1/2 T.. Carefully add Kielbasa and stir occasionally until lightly browned. This will take about 5 minutes. Then set aside on a separate plate. Add remaining oil to the skillet and turn down to medium heat. Add onions and cook until slightly tender. Add minced garlic, cabbage and red wine vinegar. Season with salt and pepper then stir together and place lid on the skillet. Stir every 5 minutes until cabbage is tender. This will take about 10 – 14 minutes depending how full the skillet is and how thinly sliced the ingredients are. Once the vegetables are tender stir buttered noodles and Kielbasa sausage into the skillet. Once everything is warmed through serve immediately.

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

 

4 slices bacon, cut into 1-inch pieces

1 C. sweet onion, diced

1 pound raw, peeled shrimp

3 T. extra virgin olive oil

1/4 C. dry white wine

2 T. garlic, minced

1/2 C. sundried tomatoes, drained

2 C. fresh baby spinach leaves

A small handful of julienned basil leaves

1 lb. penne pasta, cooked and drained

cayenne pepper, to taste

salt and pepper, to taste

 

In a large sauté pan, cook the bacon until crisp. Drain the bacon on paper towels and reserve 2 T. of bacon grease in the pan. Add the onion to the pan and sauté over medium heat until tender, about 5 minutes. Season the shrimp with cayenne, salt and pepper. Increase the heat to high and add the olive oil to the sautéed onion mixture. When the oil is hot, add the seasoned shrimp and sauté until they are partially cooked, 2 to 3 minutes. Deglaze the pan with the white wine and then add the garlic, sundried tomatoes, spinach leaves and basil and cook 1 minute more, stirring often. Add the pasta and toss to coat.

BLT Pasta

BLT Pasta

BLT Pasta

 

Kosher salt

4 ounces slab bacon, cut into ½-inch dice

1 T. olive oil

¾ pound mezze rigatoni

1 pound cherry or baby Sun Gold tomatoes, halved (about 3 C.)

Freshly ground black pepper

5 ounces watercress, roughly chopped

Grated Pecorino Romano cheese, for serving

 

Bring a large pot of water to a boil. Add 2 T. of salt and return to a rolling boil. While the water comes to a boil, prepare the sauce: Place the bacon and olive oil in a 12-inch skillet over medium-low heat. Cook until the bacon is crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove the bacon and set aside. Pour off all but 2 T. fat from the pan. Add the pasta to the boiling water and cook until al dente, according to package directions. Add the tomatoes to the skillet and cook over medium heat, coating them in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases and deglazes the pan, scrape up any browned bits on the bottom of the pan. Sauté the tomatoes until they are tender and almost melt, about 5 minutes more. Add half of the bacon to the skillet and toss together to combine. Increase the heat to medium-high. Add the pasta directly to the skillet and toss to coat. Add the watercress and ½ cup pasta water and toss until the watercress wilts, adding ¼ cup more of pasta water (up to 1 cup) as needed to loosen up the sauce. Plate in bowls, season with salt and pepper, and top with the remaining bacon. Pass the grated Pecorino Romano at the table

Bucatini with Dungeness Crab

Bucatini with Dungeness Crab

Bucatini with Dungeness Crab

 

1¼ C. Dungeness crab meat

2 T. extra virgin olive oil

1 clove garlic, crushed

Pinch chile flakes

1½ C. San Marzano tomatoes, chopped

1 pound bucatini pasta

¼ cup chopped flat leaf parsley

Zest of 1 Meyer lemon plus juice

Salt as needed

 

Heat the oil in a saucepan on medium heat. Gently sauté the garlic until it starts to take on a golden brown color. Then remove and discard the garlic. Add chile flakes to the pan, cooking briefly before adding the tomatoes. Cook until the sauce thickens. Reduce heat and add the crab meat (plus crab fat, if you have it). Cook bucatini in a generous amount of boiling, salted water until al dente, drain, and toss with the crab sauce. Sprinkle in the chopped parsley, add lemon zest, and toss again. Adjust seasoning with salt and lemon juice and serve.

Spaghetti all’assassina

Spaghetti all’assassina

Spaghetti all’assassina

This recipe was developed with our winning spaghetti, De Cecco Spaghetti No. 12. Other brands of spaghetti may vary in thickness, which will affect the cooking time and the amount of broth required. Fish spatulas work well for flipping the pasta. Passata is an uncooked tomato puree: we used Pomi brand. If you cannot find it, tomato puree can be used.  The sauce will splatter as it cooks, which is why we call for using a long-handled spatula. A splatter screen helps contain the splattering.

 

6 C. water

1/4 cup tomato paste

1 tsp. sugar

1/2 cup plus 2 T. extra-virgin olive oil, divided

2 garlic cloves, minced

1/2-3/4 tsp. red pepper flakes

1 cup tomato passata

1 cup tomato passata

1 3/4 tsp. table salt

12 ounces spaghetti

 

Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over medium-high heat, then reduce heat to low to keep tomato broth warm. Heat 1/3  cup oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begins to sizzle, about 4 minutes. Add pasta in even layer and increase heat to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeat with remaining half of pasta . Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle. 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta.  Add 1 cup broth and repeat cooking until sauce begins to sizzle. 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth.1/2 cup at a time, and continue to cook, checking frequently, until pasta is cooked through.  Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Remove skillet from heat, drizzle with remaining 2 T. oil, and serve immediately.

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

 

9 medium (1 kg) roma tomatoes

½ small (60 g) small onion, peeled

1½ small (125 g) carrots, peeled, halved

3 Tablespoons (45 g) tomato paste

1 small garlic clove, peeled

¾ teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon fresh lemon juice

1 teaspoon brown sugar

½ teaspoon salt, optional

1 pound (454 g) pasta, rigatoni or ziti, dried

2 cups (225 g) Mozzarella cheese, shredded, or provolone

 

Preheat oven to 450 degrees F. Place tomatoes, onions, carrots, tomato paste, garlic, oregano, basil, fresh lemon juice, brown sugar, and salt, optional into the Vitamix container in the order listed and secure lid. Select Hot Soup program. Start the machine and slowly increase to its highest speed. Allow to complete programmed cycle (5:45). While the sauce is blending, cook the pasta according to package instructions. Drain. Transfer pasta to a 9 inch x 12 inch prepared baking dish. Top with 4 cups (960 ml) warm tomato sauce and 2 cups of shredded cheese. Bake for 5 to 10 minutes until cheese is melted.

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

 

1 lb. thin cut round steak, thinly sliced

16 oz pkg frozen vegetables, stir-fry mix

2.5 cups beef broth

1/4 cup teriyaki sauce

2 T orange marmalade

1 T soy sauce

3 cups uncooked angel hair pasta, broken into 2-inch pieces

 

Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add beef and cook until browned, remove from pan. Add stir-fry mix, broth, teriyaki sauce, marmalade and soy sauce to pan. Bring to a boil; add pasta, reduce heat and cook 4 minutes or until pasta is tender. Return beef to mixture; cook until thoroughly heated.

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

 

⅓ cup extra-virgin olive oil, more as needed

12 anchovies, chopped

6 garlic cloves, minced

¼ tsp. red pepper flakes

1 cup good dried bread crumbs

Black pepper and kosher salt, as needed

1 pound spaghetti

2 egg yolks

1 T. Asian fish sauce (optional)

1 tsp. hot sauce, such as Tabasco, or to taste

½ cup roughly chopped parsley

Lemon wedges, for serving

 

In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

 

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

 

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. good olive oil

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

1/2 cup heavy cream

3 ounces white truffle butter

8.82 ounces fresh fettuccine

3 T. chopped fresh chives, plus extra for garnish

1/4 cup freshly grated Parmesan, plus extra for garnish

 

Add 1 T. of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) sauté pan over medium-high heat. Add the mushrooms and sauté for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.  Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

 

2 T. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

 

Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

 

1 box Penne

1 Pound Large Shrimp Peeled and Deveined

Salt to taste

1 tsp. Black Pepper Freshly Ground

1 tsp. Red Chilli Pepper Flakes

3 T. Olive Oil

1 Medium Onion Finely Chopped

28 Ounces Diced Tomatoes Canned, Reserve Liquid

1 Cup Dry White Wine

3 Cloves Garlic Chopped

1/2 tsp. Oregano Dried

1/4 Cup Fresh Italian Parsley

1/4 Cup Fresh Basil Chopped

 

Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 tsp. each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes. Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

 

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup Italian parsley leaves

1/4 cup arugula, washed and spun dry

5 green tomatoes, chopped

2 clove garlic, chopped

1/4 cup extra-virgin olive oil plus 2 T.

Salt and freshly ground black pepper

1 pound spaghetti

1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

 

Bring 6 quarts of water to a boil in a large pot and add 2 T. salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper and set aside. In a sauté pan add 2 T. of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano and serve immediately.

Sausage Tortellini Soup with Ramp Greens

Sausage Tortellini Soup with Ramp Greens

Sausage Tortellini Soup with Ramp Greens

 

8 C. Chicken Bone Broth

1 pack cheese tortellini cooked

2 links Italian Chicken Sausage sliced

1 medium carrot peeled & chopped

4+ C. Ramp Greens cleaned and chopped

 

In a medium/large pot, lightly sauté chicken sausage in a little fat until brown. Add broth, carrots, ramp greens and tortellini. Simmer to heat through. Season to taste with salt & pepper. Enjoy!

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

 

Kosher salt

12 ounces spaghetti

1 (7-ounce) jar oil-packed tuna, drained

½ cup extra-virgin olive oil, plus more for serving

Grated zest and juice of 1 lemon (about 2 T. juice)

½ cup (packed) finely chopped fresh flat-leaf parsley leaves

¼ tsp. red pepper flakes

1 cup chopped black olives (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until al dente. Meanwhile, crumble the tuna into medium pieces and put it in a large bowl. Add the olive oil, lemon zest and juice, parsley, 1½ tsp. salt, red pepper flakes, and olives (if using), and stir to combine. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and add it to the bowl with the tuna. Toss well, adding a splash of pasta cooking water if the mixture looks dry. Taste the spaghetti and adjust the salt (be generous with it, especially if you aren’t using the olives). Divide the spaghetti among four bowls and serve with a little more olive oil drizzled on top.

Spiral Pasta Salad with Marjoram Vinaigrette

Spiral Pasta Salad with Marjoram Vinaigrette

Spiral Pasta Salad with Marjoram Vinaigrette

 

1 package (12 ounces) spiral pasta

3 plum tomatoes, seeded and chopped

1 medium green pepper, chopped

1 small onion, thinly sliced

1 can (2-1/4 ounces) sliced ripe olives, drained

 

3 T. white wine vinegar

2 T. honey

1 T. minced fresh marjoram or 1 tsp. dried marjoram

1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil

1 tsp. Dijon mustard

3/4 tsp. salt

1/8 tsp. pepper

1/2 cup olive oil

 

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, tomatoes, green pepper, onion and olives. In a small bowl, combine vinegar, honey, marjoram, basil, mustard, salt and pepper. Gradually whisk in oil. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

 

1 pound rigatoni

1/4 cup extra-virgin olive oil

1/4 pound thick-cut bacon, sliced crosswise 1/4 inch thick

1 medium red onion, halved and thinly sliced

1/4 cup tomato paste

2 tsp. crushed red pepper

1 1/4 cups strained tomatoes

1/2 cup freshly grated pecorino cheese, plus more for serving

1/2 cup chopped parsley, plus more for garnish

Salt

Pepper

 

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti

1 Pound Lean Ground Beef, or Italian Sausage

½ Tsp. EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, or to taste

1 Pound Spaghetti Noodles

1 (24 Ounce) Jar Spaghetti Sauce

36 Ounces Water, 1 ½ Jars

1 (14.5 Ounce) Can Diced Tomatoes, or tomato sauce

 

Set the Instant Pot to sauté’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.   Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately. NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

 

2 lb. egg noodles

2 T. freshly chopped rosemary

¼ freshly chopped basil

2 cups white wine

2 cups chicken stock

2 T. freshly squeezed lemon juice

5 T. cold butter, cut into T. pieces

2 chicken breasts, flattened to ¼ inch thick

½ cup capers

Salt and ground pepper to taste

Red bell pepper, optional

Lemon slice, optional

 

Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon juice into the Instant Pot. Secure lid and pressure cook on high for 2 minutes. Allow steam to release naturally. When steam has released, remove lid and gently stir in butter 1 T. at a time.  Place chicken breasts on top of egg noodles and sprinkle with capers, and salt and pepper to taste. Secure lid and steam cook for 8 minutes allowing steam to release naturally. Remove chicken breast and set aside.  Divide egg noodles and sauce between four pasta plates.  Cut chicken breasts into 4 portions.  Serve on top with a sprinkle of freshly chopped bell pepper and lemon slice, if desired.

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

 

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 medium red bell pepper, seeded and diced

½ medium yellow onion, diced

1 C. roughly chopped white mushrooms

1 T. extra-virgin olive oil

1½ tsp. garlic powder

1½ tsp. fine sea salt

½ tsp. ground black pepper

16 ounces gluten-free spaghetti

3 C. chicken broth or stock

1 C. sour cream

 

Preheat an electric pressure cooker using the SAUTÉ function. When the display panel reads HOT, add the chicken, bell pepper, onion, mushrooms, olive oil, garlic powder, sea salt, and black pepper. Using a wooden spoon, stir periodically and cook until the chicken browns on all sides and the onion begins to turn translucent, about 5 minutes. Break the spaghetti into thirds and place in the pot. Cover the pasta with the chicken broth, then place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 6. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Stir in the sour cream and let sit for 5 minutes before serving.

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

2 T. extra virgin olive oil

6 ounces shiitake mushrooms, sliced

4 T. chicken bouillon paste or broth base

1 T. low-sodium soy sauce

1 tsp. Asian-style hot sauce (such as Sriracha)

2 C. shredded carrots

5 green onions, white and green portion sliced

8 ounces Asian noodles, cooked according to package directions

1 C. diced cucumber

½ C. chopped, fresh cilantro

four 16-ounce wide-mouth jars with lids

¾ C. boiling water for each jar, when ready to serve

 

Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar. Divide carrots in two portions. Sprinkle ¼ C. of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles. Lastly, add ¼ C. of diced cucumber and 2 T. of cilantro. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ C. of water. Pour water into the jar. Stir well and enjoy.

Pepperoni Tortellini

Pepperoni Tortellini

Pepperoni Tortellini

 

2 tsp. olive oil

1 onion, sliced

1 red pepper, thinly sliced

3 to 4 cloves garlic, chopped

5-oz. pkg. sliced pepperoni, cut into strips

1-1/2 tsp. dried basil

1-1/2 tsp. dried oregano

1 tsp. Italian seasoning

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

8-oz. pkg. refrigerated 3-cheese tortellini pasta, cooked

Garnish: shaved Parmesan cheese, fresh basil

 

Heat oil in a skillet over medium heat. Sauté onion, red pepper and garlic until crisp-tender. Add remaining ingredients except pasta and garnish. Cook, stirring occasionally, for 5 minutes. Stir in pasta and cook until heated through. Garnish with Parmesan cheese and basil. Serves 4 to 6.

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

As long as you can remember a simple formula, the possibilities for one-pot orzo dinners are endless. Cook one pound dry orzo pasta with four cups of water in a skillet or Dutch oven with your favorite combination of vegetable or protein mix-ins. The rice-shaped orzo pasta cooks quickly, making this the perfect solution for busy weeknights. Stir the pot frequently to keep the orzo from sticking to the bottom of the pan and to thicken the sauce with the pasta’s starches

 

12 ounces cooked Italian chicken sausage

1/2 small red onion

1 large lemon

4 cups water

1 pound dried orzo pasta

1 (12-ounce) jar marinated, quartered artichoke hearts

1 T. olive oil

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

 

Cut 12 ounces chicken sausage into 1/2-inch thick rounds and thinly slice 1/2 small red onion. Place both in a 3 1/2-quart straight-sided skillet or Dutch oven. Finely grate the zest of 1 large lemon (reserve the zested lemon) into the skillet. Add 4 cups water, 1 pound dried orzo, 1 jar marinated artichoke hearts and its liquid, 1 T. olive oil, 2 tsp. kosher salt, and 1/4 tsp. black pepper. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, until the orzo is al dente and the liquid has nearly evaporated, 8 to 10 minutes. Halve the lemon and squeeze the juice into the skillet. Gently stir before serving.

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

 

1 lb. gemelli or other short cut pasta

4 T. extra virgin olive oil

1 large shallot or 1 small onion, chopped

12oz Sweet-Apple Chicken Sausage, sliced

1 apple, peeled then chopped

4 cloves garlic, minced

pinch red chili pepper flakes

salt and pepper

15oz can Great Northern Beans, drained and rinsed

6oz baby spinach

1 cup chicken broth

1/3 cup freshly grated parmesan cheese

 

Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside. Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then sauté until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then sauté until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute. Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.

Chicken Marengo

Chicken Marengo

Chicken Marengo

 

Olive oil spray

1 cup penne or farfalle

½ tsp. olive oil

½ to ¾ pound chicken breasts or thighs

Sea salt and freshly ground black pepper

5 garlic cloves, quartered

6 ounces wild mushrooms, sliced

½ cup small green pimiento stuffed olives

1 cup fresh or frozen pearl onions

2 T. chopped fresh parsley

1 T. chopped fresh basil

5 to 6 leaves rainbow or Swiss chard, stemmed and chopped

14oz. can Diced Tomatoes

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Pour the pasta, ⅓ cup water, and the olive oil into the pot, and stir to coat the noodles. Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over everything. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.  Serve immediately.

Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

 

1 T. olive oil

1/2 large onion chopped

3 sticks celery chopped

3 medium carrots peeled & sliced

3 cloves garlic minced

3 dashes Italian seasoning

3 large chicken breasts (or use 6 thighs)

4 cups chicken broth or stock

2 cups water

2 generous cups refrigerated cheese tortellini

1/2 cup heavy cream (optional) or to taste

Salt & pepper to taste

 

Prep your ingredients. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally. Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on “sealing”. Cook on high pressure for 8 minutes.

Once the countdown has completed, let the pressure release naturally for 5 minutes, then carefully quick release the remaining pressure. Take the lid off the pressure cooker. Press the “sauté” button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).

Warm Pasta Salad with Turkey Sausage

Warm Pasta Salad with Turkey Sausage

Warm Pasta Salad with Turkey Sausage

 

3 T. olive oil

1 cup sliced cremini mushrooms

1 pound spicy turkey sausage, casings removed

3 garlic cloves, minced pinch of dried

red pepper flakes

1 cup canned cannellini beans, drained and rinsed

1 large bunch escarole, rinsed and coarsely chopped (about 5 cups)

1 pound farfalle pasta

1 tsp. kosher salt, plus more to taste

1⁄2 tsp. freshly ground black pepper

1⁄4 cup freshly grated Parmesan cheese

 

Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper flakes and sauté for 1 minute. Add the beans and stir to combine. Add the escarole, cover the pan, and let simmer over low heat until the escarole wilts, about 8 more minutes. Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Transfer the cooked pasta to a large serving bowl. Add the spicy sausage mixture, salt, and pepper and stir to combine. Add enough reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten. Season with more salt and pepper, to taste. Add the Parmesan cheese, toss gently, and serve.