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Pesto Cream Linguine

Ingredients

  • 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 (?)

Method

  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.

Swedish Meatballs

Alton Brown’s Swedish Meatballs

Ingredients:

  • 2 slices fresh white bread
  • 1/4 cup milk
  • 3 tablespoons clarified butter, divided
  • 1/2 cup finely chopped onion
  • 1 tsp kosher salt
  • 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 2 large egg yolks
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/4 cup heavy cream

Directions:

  1. Preheat oven to 200 degrees F.
  2. In a small mixing bowl, tear the bread into pieces mix with the milk. Set aside.
  3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter.
  4. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
  5. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
  6. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
  7. Heat the remaining butter in the saute pan over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
  8. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes.
  9. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency.
  10. Remove the meatballs from the oven, cover with the gravy and serve.

Baked Pasta with Broccoli Rabe and Sausage

Ingredients

  • 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

Method

  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.

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
  • Buttermilk
  • Spaghetti
  • Parmesan cheese
  • Sliced mozzarella
  • Olive oil

Lasagna

Ingredients

  • 1 lb sweet Italian sausage
  • 3/4 lb lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic
  • 1 28 oz can crushed tomatoes
  • 2 6 oz cans tomato paste
  • 2 6.5 oz cans tomato sauce
  • .5 cup water
  • 2 tbsp white sugar (optional?)
  • 1.5 tsp tried basil leaves
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • .25 tsp ground black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • .5 tsp salt
  • 1 lb sliced mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Method

  1. In dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tbsp salt, pepper, and 2 tbsp parsley. Simmer, covered, for 1.5 hours, stirring occasionally.
  3. Cook lasagna noodles for 8-10 minutes, drain and rinse with cold water.
  4. Mix ricotta, egg, 2 tbsp parsley, and .5 tsp salt.
  5. Preheat oven to 375F.
  6. In the 9×13″ ceramic baking dish:
    1. Spread 1.5 cups of meat sauce.
    2. Layer 6 noodles.
    3. Spread half the ricotta mixture.
    4. Top with a third of the mozzarella slices.
    5. Spread 1.5 cups of meat sauce.
    6. Sprinkle .25 cup Parmesan cheese.
    7. Repeat layers, top with remaining mozzarella and Parmesan cheese.
  7. Cover with release foil.
  8. Bake 25 minutes.
  9. Remove foil, bake 25 additional minutes.
  10. Cool 15 minutes before cutting.

Chicken, Bacon, and Spinach Spaghetti

Ingredients

  • 12 ounces spaghetti
  • 1 lb boneless, skinless chicken thighs, trimmed of fat and cubed
  • 6 slices bacon
  • 2 cloves carlic
  • 1 can tomato sauce
  • 1 package baby spinach (5 ounces)
  • 1/2 cup heavy cream
  • Fresh basil
  • Italian seasoning (to taste)

Directions

  1. Cook spaghetti and reserve 1 cup of pasta water. Drain. Do not rinse.
  2. Cook bacon and set on paper towel lined plate. Keep fat on hot in pan.
  3. Fry chicken until cooked through.
  4. Drain pan, retaining a light sheen of fat.
  5. Fry garlic until fragrant. Add tomatoes and stir one minute.
  6. Add 1/2 cup pasta water and heavy cream. Bring to simmer.
  7. Add spinach a handful at a time and allow to wilt.
  8. Remove from heat. Add spaghetti and toss until coated.
  9. Add chicken and crumbled bacon. Garnish with basil.

Skillet Cheeseburger casserole

Ingredients

  • 1lb ground beef
  • 2.5 cups skim milk
  • 1.5 cups hot water
  • 150g elbow macaroni
  • 1 tbsp cornstarch
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp Italian Seasoning
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 tsp paprika
  • Dash cayenne
  • 2 cups shredded cheddar cheese
  • Bacon

Method

  • Brown ground beef and drain.
  • Add pasta, milk, water and spices. Stir to combine. Bring to a boil, then cover and simmer on low.
  • Cook 10-12 minutes or until pasta is al dente.
  • Stir in cheese. Serve immediately.

Rice Cooker Mac and Cheese

A nice, quick Mac and Cheese. This comes from the Washington Post.

Ingredients:

  • 8 ounces cavatappi
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1.5 cups two or three cheese blend (cheddar, mozzarella, Monterey Jack)

Directions

  1. Combine pasta and broth in rice cooker. Start cooker. Open the lid and stir every five minutes to prevent scorching until the pasta is done.
  2. Add milk and cheese. Close lid and heat until well combined, again opening the lid to stir every five minutes.

Weeknight Wagon Wheel Pasta

This is an awesome quick weeknight meal.

Ingredients:

1 TBSP EVOO
1 small onion, chopped
8 oz Italian sausage
3 cloves garlic, diced
2 tsp flour
20 oz Chicken broth
2 cups water
8 oz Wagon Wheel pasta
5 oz Baby spinach
2 oz Parmesan cheese, shredded fine

Italian seasoning, as desired

Directions:

  • Heat oil in a skillet over medium heat (6.5 on our stove)
  • Add onion and cook until softened, about 5 minutes
  • Stir in sausage and cook until broken up and no longer pink, about 4 minutes
  • Stir in garlic, cook 30-60 seconds
  • Stir in flour, cook for 1 minute
  • Stir in broth, water, and pasta. Increase heat to medium- high (7.5).
  • Bring to a vigorous simmer, and stir often until pasta is tender and sauce is thickened, 15-18 minutes.
  • Stir in spinach a handful at a time until wilted.
  • Remove from heat and stir in parmesan.
  • Top with extra parmesan.

Bolognese

Ingredients

  • 1 cup low-sodium chicken broth
  • 1 cup beef broth
  • 8 teaspoons unflavored gelatin
  • 1 onion , chopped coarse
  • Minced garlic (to taste)
  • 1 tablespoon crushed red pepper
  • 1 large carrot , peeled and chopped coarse
  • 1 celery rib , chopped coarse
  • 4 ounces pancetta , chopped fine
  • 4 ounces mortadella , chopped
  • 6 ounces chicken livers , trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2.25-2.5 lbs ground meatloaf mix (beef, pork, veal)
  • 3 tablespoons minced fresh sage
  • 1 (6-ounce) can tomato paste
  • 2 cups dry red wine
  • Salt and pepper
  • 1 pound pasta
  • Parmesan cheese , grated, for serving

Method

  1. Combine chicken broth and beef broth in bowl; sprinkle gelatin over top and set aside.
  2. Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses, scraping down bowl as needed; transfer to separate bowl.
  3. Chop pancetta and mortadella on cutting board into dime-sized pieces. Pulse in now-empty food processor until finely chopped, about 25 pulses, scraping down bowl as needed; transfer to second bowl.
  4. Process chicken livers in now-empty food processor until pureed, about 5 seconds; transfer to third bowl.
  5. Heat oil in large Dutch oven over medium-high heat until shimmering. Add beef, veal, and pork; cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes.
  6. Add chopped pancetta mixture and sage; cook, stirring frequently, until pancetta is translucent, 5 to 7 minutes, adjusting heat to keep fond from burning.
  7. Add chopped vegetables, garlic, and crushed red pepper and cook, stirring frequently, until softened, 5 to 7 minutes.
  8. Add tomato paste and cook, stirring constantly, until rust-colored and fragrant, about 3 minutes.
  9. Stir in wine, scraping pan with wooden spoon to loosen fond. Simmer until sauce has thickened, about 5 minutes.
  10. Stir in broth mixture and return to simmer. Reduce heat to low and cook at bare simmer until thickened (wooden spoon should leave trail when dragged through sauce), about 1½ hours.
  11. Stir in pureed chicken livers, bring to boil, and remove from heat. Season with salt and pepper to taste; cover and keep warm.
  12. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve ¾ cup cooking water, then drain pasta and return it to pot. Add half of sauce and cooking water to pasta and toss to combine. Transfer to serving bowl and serve, passing cheese separately.