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Category Archives: Pasta


So a few months ago, probably close to a year ago, I found out there is a sauce made with olives and capers. I had never had such a thing and was like, well, why the heck not!?! So I made some. It was freaking delicious. That day my Step-Mother-In-Law was down and her and I ate that sauce, while the boys at the “regular” sauce. It was good. Fast forward to Christmas 2019 and Nana and Papa are coming down for dinner again. We asked what we could make and Nana enthusiastically asked for that wonderful sauce I had made way back when. It was “the best sauce ever”. The only problem was, I have no clue how I made it!? I’m pretty sure what I did, but I cannot find any recipe that I used anywhere. I seem to remember using my own sauce recipe and just adding in anchovies – you don’t forget adding in anchovies- olives, and capers. So, that’s what I’m going for. I feel bad because I hope this lives up to the expectation. We’ll see. This time I’m at least documenting it so that if it is good, I’ll at least know how to make it again.

Make my regular sauce recipe.

  • 1, 2 oz can of anchovies – blended
  • ~ 3 oz Kalamata olives in oil, chopped
  • 2 TBSP Capers
  • A little bit of Chorizo

The only alterations to the method is to fry up the anchovy paste with the onions and garlic. The olives and capers I added with the rest of the ingredients. It’s always best when it simmers as long as possible.

Hope it’s good!

Pesto Cream Linguine


  • 1 lb linguine
  • Olive oil
  • Small onion, chopped
  • 1/2 cup butter
  • 2+ tbsp flour
  • 2 cups milk
  • 1.5 cups grated Romano
  • 1 cup prepared basil pesto
  • 1 lb+ chicken thighs, diced, coated in flour/salt/pepper
  • Spinach (?)


  1. Prepare linguine parallel to sauce.
  2. Saute chicken until well browned. Place in warmer.
  3. Saute onion in olive oil until tender and translucent.
  4. Add flour, stirring continuously for 30 seconds.
  5. Add milk a bit at a time (like adding to traditional roux).
  6. Simmer for four minutes, stirring constantly, or until thickened slightly.
  7. Add Ramano, stir until melted.
  8. Add pesto, stir until heated.
  9. Toss with pasta and chicken until evenly coated. Serve immediately.

Crack and Cheese


  • 4 ounces elbow macaroni
  • Bacon
  • 4 ounces cheese
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1.5 cups whole milk
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Method
    Fry bacon, shred cheese, make macaroni.
    In saucepan or Dutch oven, melt butter over low heat. Add flour to make roux. Slowly add milk, whisking smooth. Add cheese and melt. Add pepper, salt, paprika, and bacon. Mix in macaroni.
    Serve immediately.

Sesame Noodles

2 lbs Chinese egg noodle (they can be very long, I cut them in half)

Immerse in boiling water for 2 minutes, then rinse in cold water.
Marinade for noodles:
6 tbsp sesame oil
6 tbsp black soy sauce
2 tbsp Chinese black vinegar
2 tbsp sugar
1 tbsp salt
6 tbsp finely sliced scallions
Pour marinade over the noodles. Mix thoroughly. Chill overnight.

Baked Pasta with Broccoli Rabe and Sausage


  • 1 lb chunky pasta
  • 1 bundle broccoli rabe, cut into 1″ segments
  • 1 lb ground Italian sausage
  • 1/2 cup and 1/2 cup grated Parmesan cheese
  • 9 ounces mozzarella (cubed or shredded)
  • 3 cups whole milk
  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • Ground black peper
  • 3 cloves garlic, minced
  • Dash nutmeg


  1. Preheat oven to 400F.
  2. Cook pasta in large pot. 5 minutes before completion, add broccoli rabe. Drain together and set aside in large bowl.
  3. Brown sausage, put in bowl.
  4. In same pan, make bechamel sauce:
    1. Melt butter, add flour and whisk smooth.
    2. Drizzle in milk.
    3. Add salt, garlic, nutmeg, black pepper.
    4. Simmer 10 minutes.
  5. Add sausage and sauce to bowl. Mix thoroughly.
  6. Add 1/2 cup Parmesan and mozzarella, mix thoroughly.
  7. Put in 11″x13″ baking dish, top with remaining cheese.
  8. Bake for 20-30 minutes, until edges are bronzed.

Beef and Broccoli Ramen

  • Peanut oil
  • 1 lb steak, sliced thinly
  • 1 onion, diced
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice win vinegar
  • 3 cups broccoli
  • 4 cloves garlic, minced
  • 3 packets ramen noodles, seasoning packet discarded (3 ounces each)


  • 1/4 cup water
  • 3/4 cup low sodium beef broth (low sodium important)
  • 1 tablespoon ground ginger, minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice win vinegar
  • 1 tablespoon brown sugar
  • Hot sauce


  1. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate minimum of one hour.
  2. Mix all sauce ingredients in a medium bowl.
  3. Cook ramen and set aside
  4. Saute beef, onion, and garlic in wok.
  5. Add broccoli and sauce. Stir and simmer until broccoli is cooked and sauce is thickened.
  6. Toss in noodles and stir to coat.

Chicken Parm

Not a recipe so much as an ingredient list.

  • Chicken thighs
  • Pasta sauce
  • Italian sausage (optional, only if you have time to let them stew in the sauce all day)
  • Italian bread crumbs
  • Eggs
  • Flour
  • Spaghetti
  • Parmesan cheese
  • Sliced mozzarella
  • Olive oil