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Creamy Meyer Lemon Pasta

Creamy Meyer Lemon Pasta

Creamy Meyer Lemon Pasta

 

1pound spaghetti or linguine

3 small Meyer lemons (about 8 ounces total), see Tip

3 T. unsalted butter

6 large garlic cloves, sliced thinly

1tsp. fennel seeds, coarsely ground

1¼C. heavy cream

½ C. lightly packed dill leaves and tender stems, very coarsely chopped

Black pepper, for serving

 

Bring a large pot of heavily salted water (about 2 T. kosher salt to about 6 quarts water) to a boil. Add the spaghetti and cook, occasionally stirring, until al dente. Reserve 1 C. of the pasta cooking water, then drain the pasta. Meanwhile, trim the tops and bottoms off two of the Meyer lemons and slice into ¼-inch discs, discard any seeds, then very roughly chop into small pebbly pieces. Cut the remaining lemon into wedges for serving. In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the garlic, season with salt and cook, stirring, until softened, about 2 minutes. Stir in the chopped lemon pieces and ground fennel seeds, season again with salt, and cook, stirring occasionally until very soft, but not mushy 3 to 5 minutes. Pour in the cream, turn up the heat to medium, bring to a simmer, then add the cooked pasta and toss to coat with tongs. Add about ½ C. pasta liquid, toss again and cook, tossing often, until the sauce thickens but still pools a little at the bottom, 3 to 5 minutes. If more sauce is desired, add a little more pasta liquid, toss again and continue cooking until the desired sauciness is reached. Turn off heat, season with salt and stir in dill (reserving some for serving on top). Serve the pasta while hot, sprinkled with reserved dill, freshly ground black pepper and lemon wedges, as desired. Tip: If you cannot find Meyer lemons, regular lemons can work, but be sure to simmer the chopped pieces in salted water for 3 to 5 minutes or until most of the bitterness has gone away.

Spaghetti Pasta Salad (with Italian Dressing)

Spaghetti Pasta Salad (with Italian Dressing)

Spaghetti Pasta Salad (with Italian Dressing)

 

1 16 oz pkg thin spaghetti, halved

1 C. cherry tomatoes, halved

1 C. cucumber, diced

1 C. Salami slices (or pepperoni, or both), cut into small pieces

1 medium green pepper, diced

½ small red onion, diced

½ C. black olives, drained, thinly sliced

1 bottle Italian salad dressing, OR MAKE YOUR OWN (recipe below)

1 C. grated Parmesan cheese

1 tsp. paprika

Salt & pepper to taste

 

1 ½ C. Extra Virgin Olive Oil

3 T. red wine vinegar

1 T. dried oregano

1 ½ tsp. dried basil

1 T. fresh squeezed lemon, plus more to taste

2 garlic cloves, minced

3 T. Parmesan cheese

Salt and pepper to taste

 

Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.  Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!

Italian Sausage & Shell Pasta Soup

Italian Sausage & Shell Pasta Soup

Italian Sausage Soup

 

8 ounces hot Italian turkey sausage or 8 ounces sweet Italian turkey sausage

2 C. fat free chicken broth

1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic

1⁄2 C. uncooked small shell pasta

2 C. bagged baby spinach leaves

2 T. grated fresh parmesan cheese or 2 T. romano cheese

2 T. chopped fresh basil

 

Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble.

Drain, return to pan. Add broth, tomatoes and pasta to pan, bring to a boil over high heat. Cover, reduce heat and simmer 10 minutes or until pasta is done. Remove from heat, stir in spinach until wilted. Sprinkle each serving with cheese and basil.

 

4 servings (1 ½ C.), 218, 7.1g fat, 1.6 fiber

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

 

12 ounces dry elbow macaroni, medium shells pasta, or egg noodles

4 slices bacon, chopped

1 lb. ground beef

1 medium onion, diced

1 C. diced celery (about 3 stalks)

1 medium green bell pepper, seeded and diced

2 cloves garlic, minced or pressed

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can petite-diced tomatoes, not drained

1 T. tomato paste

2 tsp. brown sugar

1 tsp. chili powder

¼ tsp. dried oregano

¼ tsp. ground cumin

Pinch cayenne

Kosher salt and ground black pepper, to taste

2 C. grated sharp cheddar cheese

 

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside. Cook pasta in a large pot of salted boiling water for about 1 minute less than al dente, according to package instructions. Drain. While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 1 T. of the drippings in the pan. Add the ground beef and cook for 3 minutes (the meat doesn’t need to be completely cooked through at this point). Add the onion, celery, bell pepper and garlic; cook until the vegetables are soft, about 5-7 more minutes. Stir in the tomato sauce, diced tomatoes, tomato paste, brown sugar, chili powder, oregano, cumin, cayenne, 1 tsp. of kosher salt, and ¼ tsp. pepper. Taste and adjust seasonings, if necessary. Add the cooked, drained noodles and the cooked bacon to the beef mixture; toss to combine. Transfer to the prepared baking dish; top with shredded cheese. Bake, uncovered, until the casserole is hot and bubbly, about 15-20 minutes. Garnish with fresh parsley or green onion.

One-Skillet Pasta

One-Skillet Pasta

One-Skillet Pasta

 

1-1/2 pounds ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (4 ounces) sliced mushrooms, drained

1 T. brown sugar

1 T. chili powder

8 ounces uncooked angel hair pasta

1 C. shredded cheddar cheese

 

In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.

One Pot Cheesy Orzo

One Pot Cheesy Orzo

One Pot Cheesy Orzo

 

8 ounces orzo or other pasta shape

2 C. heavy whipping cream

1 C. water

½ C. Cheddar cheese shredded

½ C. Monterey Jack cheese shredded

½ C. Parmesan cheese grated

⅛ tsp. salt if needed

⅛ to ¼ tsp. black pepper

2 cloves garlic clove

1 T.  shallots minced

 

Preheat the oven to 400℉. In a 7×12-inch oven-safe casserole dish, add the heavy cream, water, garlic, shallots, pepper, and orzo. Stir. Add Monterrey cheese and the Parmesan cheese to the dish and stir. Cover with foil and bake at 400℉ for 30 minutes. Remove the foil and stir. Sprinkle cheddar cheese over the top and put back in the oven, uncovered, for 10 to 15 more minutes.  Remove from the oven and allow the dish to sit 5 to 10 minutes before serving. Store any leftovers in an airtight container for up to 5 days.

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

 

2 T.  olive oil

2 T.  salted butter

1 large sweet onion diced

¼ tsp. red pepper flakes

3 medium-large zucchini very thinly sliced

5 cloves garlic finely sliced

½ tsp. garlic powder

½ lb pasta such as Sfoglini Spaccatelli

¼ cup reserved pasta water

½ cup grated parmigiano

kosher salt

 

Prepare pasta al dente according to the directions — making sure to save at least ½ cup of pasta water for finishing the dish. Add olive oil and butter to a large pan over medium heat. Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened – about 5-7 minutes. Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft. Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes. Add in the al dente pasta and stir everything together. Now add your parmigiano cheese and a little bit of pasta water (2-3T.  at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water – just enough to help emulsify the sauce)  Finish with a drizzle of olive oil and serve.

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

 

8 oz long pasta of your choice (fettuccini)

4 garlic scapes

about 20 snow pea pods OR 1/2 c fresh peas

1 T butter

1 T olive oil

1/4 c white wine

1/4 c cream

1 sprig fresh oregano

1/2 c fresh grated Asiago cheese (parmesan would be fine, too)

kosher salt

pepper

 

Slice garlic scapes into 1/2 inch pieces, trimming off any tough or woody ends. Slice snow pea pods into 1/4 inch slices. Rough chop the herbs. Bring a pot of water to boil for pasta. Cook pasta according to instructions on box in well salted water. While pasta cooks prepare sauce. Heat a skillet over medium high heat. Add butter and oil, once butter has melted add the garlic scapes. Toss to coat in fat and cook about 1 minute, until the scapes smell fragrant and are barely brown. Add the pea pods and cook 1 minute longer, garlic scapes will start to brown. Add the wine and oregano and deglaze pan. Reduce wine by half. Add the cream, salt & pepper and Asiago cheese. Stir to melt and incorporate cheese into sauce. Add cooked and drained pasta, toss with sauce and serve.

One Pot Pasta with Italian Sausage

One Pot Pasta with Italian Sausage

One Pot Pasta with Italian Sausage

 

1 T.  olive oil

1 pound Italian sausage, casing removed

2 tsp. minced garlic

4 cups marinara sauce

16 oz. uncooked pasta, sauce as penne, rigatoni or cavatappi

Mini mozzarella balls, for serving

Parmesan cheese, for serving

Fresh basil, for serving

 

In a large pot set over medium-low heat, add the olive oil then add the sausage and cook it, breaking it apart into pieces, until it is no longer pink. Add the garlic and cook, stirring, until it is golden brown, 2 to 3 minutes.  Add the marinara sauce, stirring to combine, then stir in 2 cups of water and the pasta.  Bring the mixture to a boil, reduce it to a simmer then cover the pot and continue cooking until the pasta is al dente, 12 to 15 minutes.  Serve the pasta topped with Parmesan cheese and fresh basil.

Lemony Tuscan Tortellini Soup

Lemony Tuscan Tortellini Soup

Lemony Tuscan Tortellini Soup

 

8 ounces Italian sausage, either mild/sweet or hot, casings removed

1 T. butter or olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1/2 tsp. Italian seasoning

1/4 tsp. red pepper flakes (more to taste)

1/4 tsp. mustard powder (more to taste)

3 T. flour

32 ounces chicken broth or stock (4 cups)

2 Tbsp fresh lemon juice

9 ounces fresh cheese tortellini (about 3 cups.) Find it in the refrigerated section of your grocery store.

1 cup heavy cream

3 cups finely shredded kale

3 T. marinated sun dried tomatoes, chopped

1/4 cup Parmesan cheese

salt and fresh cracked black pepper

Parmesan cheese

 

Brown the sausage over medium heat in a Dutch oven or heavy soup pot. Break the meat apart into crumbles as it cooks. Remove to a plate. Add the butter to the pan, along with the onions, garlic, Italian seasoning, red pepper flakes, and mustard powder. Sauté, stirring pretty constantly, for a few minutes to soften the onion. Don’t let the garlic brown. Sprinkle in the flour and continue to cook and stir another minute. Add the sausage back into the pan. Stir in the chicken broth or stock and lemon juice and bring everything up to a simmer, stirring almost constantly. Add the tortellini and cook according to the package directions, generally just a few minutes. I like to add the cream, kale, and tomatoes a minute or two before they finish cooking. Bring back to a simmer and cook just until the pasta is tender and the kale has wilted. Remove from the heat and stir in the Parmesan cheese. Add salt or fresh cracked black pepper to taste. Add a bit more lemon juice if needed. Serve with extra Parmesan cheese.

One Pot Chicken and Noodles Skillet

One Pot Chicken and Noodles Skillet

One Pot Chicken and Noodles Skillet

 

4 cups chicken stock low sodium

2 teaspoon chicken Boullion

1 (10 oz can) Cream of chicken soup (do not add water)

10 ounce egg noodles

8 tablespoon butter

3 cups rotisserie chicken diced

Fresh chopped parsley

Salt and black pepper to taste

 

In a large 12 inch skillet or pot add the chicken stock, chicken bouillon and soup and whisk until combined, and bring to boil. Add in the dried noodles and stir, cover the pot and reduce the heat to low allow the pasta to cook for 8-9 minutes. Remove the lid and add in the butter and chicken and stir until the butter is melted. Garnish with fresh chopped parsley, salt, and pepper to taste and serve!

Hamburger Macaroni Skillet

Hamburger Macaroni Skillet

Hamburger Macaroni Skillet

 

1 pound ground beef

2 cans (14-1/2 ounces each) stewed tomatoes

1/4 C. dried minced onion

1 tsp. salt

1 tsp. chili powder

1/4 to 1/2 tsp. pepper

1/4 tsp. sugar

1 C. uncooked elbow macaroni

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, seasonings and sugar; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in macaroni; cover and simmer for 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

 

4 medium yellow onions (about 1 3/4 pounds total)

2 medium Granny Smith or Honeycrisp apples (about 1 pound total)

4 cloves garlic

1 bunch fresh parsley

4 ounces Parmesan cheese, finely grated (about 1 cup)

2 tablespoons olive oil

12 ounces uncooked sweet or spicy Italian bulk sausage

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt, plus more for the pasta water

1 teaspoon freshly ground black pepper

1 pound dried orecchiette pasta

1 C. Dry White Wine

 

Dice 4 medium yellow onions (about 4 1/2 cups). Peel, core, and finely dice 2 medium apples (about 3 cups). Mince or grate 4 garlic cloves (about 1 tablespoon). Finely chop the leaves from 1 bunch fresh parsley until you have 1/2 cup. Finely grate 4 ounces Parmesan cheese (about 1 cup). Heat 2 tablespoons olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat until shimmering. Remove the casings from 12 ounces uncooked Italian sausage if needed, then add the sausage to the pot. Cook, breaking up the meat with a wooden spoon, until well-browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add 4 tablespoons unsalted butter to the pot. When melted, add the onions, apples, 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook, stirring often to prevent the bottom from burning, until the onions are dark brown and the apples are very soft, 25 to 30 minutes. The onions should be the color of light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tablespoons of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.)

Meanwhile, bring a large pot of heavily salted water to a boil. Add 1 pound dried orecchiette pasta and cook 2 minutes less than al dente, about 8 minutes or according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside. When the onions are ready, add the garlic and cook just until fragrant, 1 minute. Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes. Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta, 1 to 3 minutes. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water). Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

 

Salt

1/3 cup soy sauce, more to taste

1/3 cup ketchup

1 T. rice wine vinegar, more to taste

A few drops dark sesame oil

A squirt of sriracha or other Asian chile-garlic sauce

1 pound egg noodles, preferably fresh (I used 9 ounces of fresh angel hair pasta)

 

Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all

Pastina for Toddler

Pastina for Toddler

Pastina for Toddler

 

2-3 T. small soup pasta (my favorite brand is DeCecco)

4 grape or cherry tomatoes, quartered

Olive oil

Grated Parmesan cheese

 

In a small saucepan, bring an inch of water to the boil with a small pinch of salt. When the water is boiling, add the soup pasta and the quartered tomatoes and cook until the pasta is done. Spoon the pasta, tomatoes and a little bit of the cooking liquid into a serving bowl. Drizzle with a little olive oil and top with a little grated cheese. Serve. Variation with 1 very fresh egg: When the pasta is finished cooking, turn off the heat under the pot and crack the egg into the pasta. Stir the egg until it is cooked and transformed into custardy shreds. Pour the contents of the pot into a serving bowl, top with olive oil and cheese and serve. Nota bene: Make sure to really only use the amount of water that you want to serve, if using the egg. Once the egg is stirred into the pot, you can’t reduce the amount of liquid in the pot.

One Pot Pantry Pasta

One Pot Pantry Pasta

One Pot Pantry Pasta

 

1 pound dried pasta like spaghetti or linguine

2 cups cubed sweet potatoes or winter squash, cubed, or 2 bell peppers, diced

1 red, white, or yellow onion, thinly sliced

2 cups cherry tomatoes

2 cups fresh basil, or greens spinach or kale, chopped

3 cloves garlic, thinly sliced

2 T. olive oil

1 tsp. salt

1/2 tsp. black pepper

4 cups water

1/4 cup Parmesan cheese, grated

 

Add all of the ingredients except for the cheese into a large pot or Dutch oven. Turn heat to high. Allow the mixture to boil, about 9-12 minutes, stirring often. (This will help the pasta from sticking.) Reduce to a simmer for an additional 10-15 minutes. As the liquid evaporates, the starch from the pasta will thicken the “sauce.” When everything is cooked to your liking, turn off heat and sprinkle in the cheese. Stir to combine and serve immediately. Enjoy!

Pasta con le Sarde

Pasta con le Sarde

Pasta con le Sarde

 

½ cup currants

¼ tsp. red-pepper flakes

½ cup dry white wine

1 T. butter

½ cup unseasoned dry bread crumbs

½ cup plus 6 T. extra-virgin olive oil

1 medium onion, finely chopped

2 small cloves garlic, minced

1 pound fennel, bulb finely chopped, fronds chopped and reserved

1 T. fennel seeds, crushed

Salt

1 pound canned sardines

1 pound bucatini pasta

½ cup pine nuts, toasted

¼ cup capers, rinsed

Freshly ground black pepper

 

Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 T. of the olive oil and set aside. In a heavy skillet, heat ½ cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes. Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes. Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 T. olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper. Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

 

1/3 pound rice noodles

1/4 cup canola or corn oil

1/3 pound boneless chicken, shredded or diced small

1/2 to 1 cup bean sprouts

1/2 cup snow peas, slivered

1/2 cup shiitake mushroom caps, sliced

2 T. fish sauce

2 T. soy sauce

2 T. rice wine or white wine

1 egg, lightly beaten

3 or 4 scallions, trimmed and slivered, for garnish

 

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

 

1¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ head)

6 scallions, cut into 1-inch (2.5 cm) pieces

1 large carrot (4 oz/113 g), thinly sliced on the bias

4 slices bacon (3 oz/85 g), cut crosswise into 1-inch (2.5 cm) pieces

One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 T. toasted sesame oil

2 T. oyster sauce

2 T. soy sauce

1 T. Worcestershire sauce

20 ounces (567 g) fresh ramen noodles

Furikake (optional), for serving

 

Position two racks in the middle and lower third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.) Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pushing some of the noodles to the edges (they’ll get very crispy there).  Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.

Bucatini With Tuna

Bucatini With Tuna

Bucatini With Tuna

 

Salt

1 pound bucatini (or penne)

5 T. extra virgin olive oil

1 clove garlic, smashed

1 small shallot, minced

2 large pinches chili flakes, or to taste

½ cup pitted oil-cured black olives, sliced

¼ cup large salt-cured capers, well-rinsed

½ cup canned chickpeas

12 ounces imported canned solid tuna, drained

¼ cup chopped flat-leaf parsley leaves

¼ cup chopped mint leaves

Freshly ground black pepper

½ cup coarse, lightly toasted bread crumbs.

 

Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente. Meanwhile, heat 2 T. oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Sauté until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat. Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

 

2 cups elbow macaroni

2½ cups shredded Cheddar cheese, divided

2 cups small curd cottage cheese

1 (8-oz) carton sour cream

1 egg, beaten

1 tsp salt

½ tsp pepper

2 T. butter, cut into small pieces

 

Preheat oven to 350°F. Cook macaroni according to package directions. Stir together macaroni, 2 cups Cheddar, cottage cheese, sour cream, egg, salt, and pepper in a large bowl. Spoon into a lightly greased baking dish; dot with butter. Sprinkle with ½ cup cheese. Bake, uncovered, 45 minutes.

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

 

1 pound rigatoni

2 T. olive oil

8 ounces shiitake mushrooms, sliced

6 ounces fresh English peas or frozen peas

Kosher salt

Freshly ground black pepper

12 ounces premade Alfredo sauce

1 lemon

 

In a large pot, bring heavily salted water to a boil. Cook pasta according to package instructions or until al dente. Strain pasta and set aside In the same pot, heat oil over medium-high heat. Once the oil is shimmering, add mushrooms and cook, tossing occasionally until golden browned and crispy, 4-5 minutes. Season generously with salt. Add peas and cook until bright green, 2 minutes. Turn heat to low, add alfredo sauce, and bring to a gentle simmer. Use a peeler to remove three 2-inch strips of zest from the lemon. Thinly slice the strips lengthwise and set them aside for garnish. Zest the rest of the lemon straight into the pot. Turn off heat, squeeze 1 T. of lemon juice into the sauce, and mix to combine. Taste the sauce and add more lemon juice if desired. Season with salt and pepper to taste. Divide pasta into bowls and garnish with the strips of lemon zest. Serve immediately and enjoy!

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

 

2 cups dry multigrain elbow macaroni, uncooked

1 pound lean ground turkey

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1 can (15 oz each) Van Camp’s® Pork and Beans

1-1/2 cups Birds Eye® Sweet Kernel Corn

1 can (4 oz each) diced green chilies, undrained

1 cup shredded reduced fat Colby Jack cheese

 

Cook macaroni according to package directions, omitting salt. Meanwhile, cook turkey in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally. When macaroni is cooked, stir into turkey mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted.  Tips: Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

 

1 pound ground round beef (85% lean)

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1-1/4 cups water

1-1/2 cups dry elbow macaroni, uncooked

3/4 cup shredded Colby & Monterey Jack cheese

 

Cook beef in 12-inch skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add Sloppy Joe sauce, water and macaroni to skillet; stir to combine. Bring to a boil. Cover and reduce heat to medium. Cook 15 minutes or until macaroni is tender, stirring occasionally. Top with cheese; cover and let stand 3 minutes or until cheese melts.

Sloppy Joe Goulash

Sloppy Joe Goulash

 

1 pound ground beef

15.5 ounces Manwich Sloppy Joe Sauce

15 ounces water

1 cup dry elbow macaroni

 

In a large skillet, brown ground beef, breaking into small pieces. Drain excess grease, if needed. To the ground beef, add Manwich Sloppy Joe Sauce, water (fill empty Manwich can with water to measure) and uncooked elbow macaroni.

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

 

1 pound lean ground beef

2 Tablespoons dried minced onion

1 Tablespoon Worcestershire sauce

1½ teaspoons dried oregano

1½ teaspoons chili powder

½ teaspoon garlic powder

¾ (10.75 ounce) can condensed tomato soup

1½ cups tomato juice

1¼ cup water

6 ounces tomato paste

1 Tablespoon sugar

8 ounces rotini pasta (uncooked)

3 roma tomatoes diced

⅓ cup shredded Parmesan cheese

 

Brown the ground beef over medium-high heat in a pan until cooked through; drain grease. Add onion, Worcestershire sauce, oregano, chili powder, and garlic powder. Add tomato soup, tomato juice, water, tomato paste, and sugar. Bring to a boil and stir well and let simmer for 2 minutes. Stir in the pasta and reduce the heat to medium low. Simmer covered for about 20 minutes or until the pasta is tender. Stir every few minutes. Turn heat down if needed. Top with diced tomatoes and shredded cheese.

One Pan Italian Pasta

One Pan Italian Pasta

One Pan Italian Pasta

 

2 Tablespoons Olive Oil

½ cup onion diced

3 boneless skinless chicken breasts diced

1 teaspoon garlic powder

12 ounces rotini pasta

3 cups chicken broth

1 ounce Italian dressing mix packet

1 cup grape tomatoes halved

1 cup shredded mozzarella cheese

1 teaspoon dried basil

 

Sauté the onions in olive oil on medium heat until they are soft. Add in the chicken and garlic powder, and cook until browned. Add pasta, chicken broth, dressing mix, and tomatoes. Bring to a boil, and let it cook for about 10 minutes (or until the water has evaporated). Top with Mozzarella cheese and basil, letting it sit for just a minute so the cheese is melted.

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

 

1 lb spaghetti

1 pound ground beef

1 medium yellow onion, chopped

2 cloves minced garlic

1 jar, (32 ounces meatless spaghetti sauce)

1/2 teaspoon seasoned salt

1 teaspoon Italian seasoning

2 eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted and slightly cooled

16 ounces whole milk ricotta cheese

3 cups shredded mozzarella cheese

 

In a large pot of salted water, cook spaghetti al dente, according to package directions. Meanwhile, in a large skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink; drain. Stir in spaghetti sauce, seasoned salt, and Italian seasonings. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain cooked noodles and cool slightly; add spaghetti to the egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 9×13 baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover and bake for 10 minutes longer or until cheese is melted. Serve with garlic bread and a simple salad. Store leftovers in the fridge in an airtight container.

Baked Spasagna

Baked Spasagna

 

1 1/2 lbs 24 ounces spaghetti noodles, uncooked

2 lbs shredded mozzarella cheese, you could probably get away with less

8 ounces ricotta cheese

8 ounces sour cream

1 1/4 cups half-and-half

1/2 cup grated Parmesan cheese, divided

1 teaspoon dried oregano leaves

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1/2 teaspoon pepper

1 teaspoon minced garlic

1 teaspoon kosher salt

 

12 ounces ground beef or sausage

1/2 cup chopped white onion

1 24 ounce jar spaghetti sauce

 

Preheat oven to 350 degrees. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese. Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture. Spray a 9×13 glass baking dish with cooking spray. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes. While pasta is cooking, prepare the meat sauce. For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes. Cut pasta into into squares and top with meat sauce.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 cup grated Parmesan cheese

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

1 tablespoon freshly ground black pepper, plus more for serving

1 1/2 teaspoons kosher salt, divided, plus more as needed

1 tablespoon extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 cup torn fresh basil leaves

1 cup torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 cups of water and 1 teaspoon of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining 1/2 teaspoon salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

No Boil Baked Pasta

No Boil Baked Pasta

No Boil Baked Pasta

 

1 tablespoon olive oil

6 cloves garlic, thinly sliced

1 teaspoon dried oregano

2-3 C. Mix-ins, in any combination (See ideas below)

12 oz. uncooked rotini pasta (fusilli, farfalle, rigatoni, medium shells, ziti)

24 oz. spaghetti sauce

24 oz. water

2 tablespoons basil pesto

8 oz. shredded Parmesan

8 oz. fresh mozzarella (provolone, fontina, melting cheese)

Kosher salt

fresh cracked pepper

julienne-cut basil, for serving

grated Parmesan cheese, for serving (pecorino, ricotta salata, grating cheese)

 

Heat oven to 400 degrees. Heat oil in a large sauté pan over medium-low heat. Add garlic, oregano, and a couple pinches of salt and pepper. Cook, stirring frequently, for 1 minute. Add pasta, chosen mix-in(s), spaghetti sauce, water, pesto, most of the Parmesan, and a couple pinches of salt and pepper. Stir to combine. Cover tightly with a lid or tin foil. Bake for 35-40 minutes or until the pasta is cooked al dente. Top with freshly torn mozzarella and remaining Parmesan and broil for 1-2 minutes or until the cheese is melted and turning golden brown. Garnish with fresh basil and grated Parmesan enjoy!

 

Add-Ins

 

  • Italian sausage, crumbled and cooked
  • Meatballs, cooked and quartered
  • Pepperoni, chopped
  • Rotisserie chicken, shredded
  • Hard-boiled eggs, chopped
  • Roasted red peppers, sliced
  • Frozen artichoke hearts, thawed and chopped
  • Zucchini, sliced and sauteed
  • Mushrooms, sliced and sauteed
  • Eggplant, sliced and sauteed
  • Fennel, sliced and sauteed
  • Spinach, chopped and sauteed
  • Escarole, chopped and sauteed
  • Black or green pitted olives, chopped
One Pot All-in-one Spaghetti

One Pot All-in-one Spaghetti

One Pot All-in-one Spaghetti

 

1 pound lean ground beef

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oregano

1 teaspoon garlic powder

1-1/2 teaspoons dried Italian seasoning

1/4 teaspoon red pepper flakes

1/2 teaspoon coarse ground black pepper

1 – 8 ounce can tomato sauce

1 – 6 ounce can tomato paste

3 cups V-8 juice (I used Spicy Hot)

1 cup water

7 ounces spaghetti, uncooked

Grated Parmesan Cheese for garnish

 

Heat a large Dutch oven over medium high heat. Crumble in ground beef along with onion and garlic. Cook stirring until beef is no longer pink and onions softens – about 5 minutes. Add sugar, salt, oregano, garlic powder, Italian seasoning, red pepper flakes and black pepper. Stir well to incorporate into meat mixture then add tomato sauce, tomato paste, V-8 juice and water. Stir well to combine, then bring to a boil, reduce to simmer, cover and cook for 30 minutes, stirring occasionally. Add spaghetti to the pot, cover and cook additional 20 minutes, stirring often to prevent sticking. Garnish with cheese.

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

 

1 large boneless skinless chicken breast

Salt/pepper

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

 

½ cup dry white wine, see notes

3 T. butter

3 cloves garlic, minced

3 tbsp flour

1 ¼ cups half and half, (half light cream, half milk)

¾ cups chicken broth

½ chicken bouillon cube

1/3 cup Parmesan cheese, grated

1/3 cup Romano cheese, grated, see notes

½ lb. pasta, any kind

1 cup pasta water, optional

1 lemon, optional

 

½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings

1/8 teaspoon smoked paprika

 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. Start boiling water for the pasta. Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Gradually sprinkle the cheese into the sauce, stirring continuously. Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

 

20 oz shelf stable tortellini

3 oz sun-ripened dried tomatoes

3.5 oz pesto + 1/2 cup of olive oil

2.5 oz pine nuts

parmesan to taste

 

Bring 6 cups of water to a boil, add pasta and cook according to package directions. Re-hydrate tomatoes either by soaking them in water while pasta cooks or adding them to the pasta while it’s cooking. Drain pasta carefully with a pot lid, it’s perfectly OK if some water remains. Add tomatoes if not already, pesto + olive oil, pine nuts. Garnish with parmesan.

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

 

1 lb gnocchi

Water enough to fill a large pot ¾ full

4 strips smoked bacon chopped

2 cloves garlic pressed or minced

2 egg yolks beaten well

¼ cup 59 mL milk or cream

¼ cup 20 g freshly grated parmesan cheese

¼ cup 59 mL chicken broth

½ tablespoon cornstarch

Kosher Salt and freshly cracked pepper to taste

Chopped parsley and more parmesan to garnish

 

Bring a large pot of salted water to a boil. While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside. In a large high sided sauté pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it’s entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn’t burn. Add gnocchi to the water and cook for 2-3 minutes, or as package describes. Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed. Serve immediately with parsley and parmesan as garnish.

Mummy Meatballs

Mummy Meatballs

Mummy Meatballs

 

24 fresh uncooked Italian-style meatballs (2 tablespoon–size) or 1 pound (454 g) seasoned ground meatball mixture

48 large fettuccine noodles

2 C. (480 ml) marinara sauce

2 T. whole-milk ricotta

3 large pitted black olives, cut into 48 tiny circles, for the pupils

 

Preheat the oven to 375°F (190°C; gas mark 5). If using meatball mixture, form it into twenty-four 2 tablespoon–size meatballs. Cook the fettuccine noodles to al dente according to the package directions, then drain. Let cool a bit before handling in the next step. Wrap 2 cooked fettuccine noodles around each meatball, tucking the pasta ends into each other to secure them around the meatballs. Pour the marinara sauce into the bottom of an 8-inch (20 cm) baking dish, then arrange the meatballs on top of the marinara sauce. Bake for 15 minutes, or until the meatballs are cooked through and the pasta starts to slightly crisp all over. When the meatballs come out of the oven, place the ricotta in a resealable plastic bag and make a small snip off one of the corners. Squeeze 2 dollops of ricotta onto the top of each meatball, then place a black olive circle on the center of each dollop of ricotta for the mummy eyes. Serve immediately, or keep warm in a 200°F (95°C; gas mark ¼) oven until ready to serve.

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

 

2 T. extra-virgin olive oil

4 cloves garlic, finely chopped

2 tsp. vegetable bouillon base (we used Better Than Bouillon)

12 oz. orecchiette or other short pasta

2 tsp. fresh thyme leaves

1 can small white beans, rinsed

2 c. baby spinach

1/2 c. finely grated Parmesan

Freshly ground black pepper

 

Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 C. water and whisk in bouillon base. Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes. Fold in beans, spinach, Parmesan, and1⁄2 tsp. pepper and cook until beans are heated through, about 2 minutes.

Lasagna della Vigilia

Lasagna della Vigilia

Lasagna della Vigilia

 

4 ounces unsalted butter

6 salt-packed anchovies, soaked in water for 24 hours, deboned and minced OR ½ can of oil-packed anchovies filets in oil, drained and minced

4 large cloves garlic, finely minced or pressed

1 pound fresh lasagna noodles (if fresh pasta is not available, a very thin dried lasagna sheet makes a good substitute; the Barilla brand is a good choice)

2 ounces finely grated Parmigiano-Reggiano

¼ C. coarsely chopped parsley

Freshly ground pepper

 

Melt the butter in a skillet and add the anchovies and garlic. Warm everything over medium-low heat for about 5 minutes, stirring occasionally (the anchovies will dissolve into the butter). Cook the pasta al dente in a large pot of boiling salted water. Fresh pasta will need a minute or less to cook through, dried noodles may take as long as ten minutes. Drain the noodles and gently toss them with the butter mixture in the skillet—be careful as you don’t want to tear the noodles. Sprinkle the cheese over the pasta, adding a little pasta cooking water to keep things “saucy.” Give the pasta many generous grindings of pepper and sprinkle on the parsley. Gently toss to coat the noodles with these ingredients. Serve on warmed plates with additional cheese and pepper on the side.

Cat’s Ear and Clam Linguine

Cat’s Ear and Clam Linguine

Cat’s Ear and Clam Linguine

 

1 pound linguine

1/4 C. butter

4 cloves garlic, minced

2 shallots, coarsely chopped

1/2 tsp. crushed red pepper flakes

3 T. good salami, diced

2 pounds small fresh clams, scrubbed

2/3 C. dry white wine

2 C. cat’s ear leaves, chopped to 1-inch pieces

Sea salt and freshly ground pepper to taste

 

Cook the linguine in boiling water until it’s al dente and set aside. While the pasta is cooking, in a large skillet over medium heat, sauté in butter the garlic, shallots, red pepper flakes, and salami until shallots are softened. Add clams and wine and bring to a simmer. Cover the pan and simmer until the clams open, about 5 minutes. Add the cat’s ear and al dente pasta. Cook on medium heat until the pasta has absorbed almost all of the remaining liquid. Add salt and pepper to taste. Serve immediately

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.