Spaghettini with Aglio e Olio

I loaned Lidia Bastianich's Italian American Kitchen Cookbook from the local library, now I might have to purchase this for myself, there were so many wonderful recipes and tips and tricks to try. This is a stellar read if you get the chance. The recipe is simple, delicious, and will for sure be made again!

Spaghettini Aglio e Olio (from Lidia Bastianich's Italian-American Kitchen Cookbook)

1 Pound spaghettini or linguine (as I did)
5 Tbsp extra virgin olive oil
10 cloves garlic, peeled and sliced
1 Tsp crushed hot red peppers, or more to taste
1/4 cup chopped fresh Italian Flat Leaf Parsley
1 cup freshly grated Parmesean-Reggiano

Bring a large pot of water to a full rolling boil over high heat and add a generous pinch of salt to the water. Cook the pasta semi covered, stirring occasionally until tender.

Meanwhile, heat 3 Tbsp of the olive oil in a large skillet over medium heat, add the garlic and cook. Occasionally stir and cook until the garlic is pale golden, about two minutes. Remove from heat and add the crushed red pepper.

Ladle about a cup of the pasta cooking water into the sauce. Add the parsley, the remaining 2 Tbsp of olive oil and salt to taste.

If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water and add directly to the skillet. If not, drain the pasta, return it too the pot, and add the sauce to the pot. Toss the pasta to coat with the sauce and heat for about a minute. Remove from heat and add the grated cheese, check the seasoning, and add more crushed red pepper if needed.

Serve immediately.

Spaghetti and Mozzarella Stuffed Meatballs

Spaghetti and Meatballs makes it on to our weekly menu fairly often. Who knew the addition of a little string cheese would make such a tasty difference. Gorgonzola also makes for a delicious stuffing for meatballs, but here I figured Mozzarella was in order!

Spaghetti and Mozzarella Stuffed Meatballs (from foodnetwork.com)

Ingredients
Meatballs:
1/4 cup milk
2 slice white bread, cut into cubes
1 pound 80 percent lean ground beef
1/2 medium onion, diced
1 egg
1 tablespoon chopped garlic
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 sticks mozzarella string cheese, cut into small cubes or 1/2 cup shredded mozzarella
Nonstick cooking spray

Sauce:
2 tablespoons olive oil
1/2 medium onion diced
1 tablespoon chopped garlic
1 (28-ounce) can diced tomatoes (I used San Marzano Tomatoes)
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped parsley leaves
Salt and freshly ground black pepper
1 (16-ounce) box spaghetti

Directions
For Meatballs

Preheat oven to 400 degrees F.

In a large bowl combine the milk and bread. Let the bread absorb the milk. Add remaining meatball ingredients except the cheese. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Take about 3 tablespoons of the meat mixture and roll into a ball and press into a patty. Place a mozzarella cube or 1 tablespoon shredded cheese onto the patty and bring up the sides around the cheese and roll between hands to form a ball. Place onto a nonstick baking sheet or a baking sheet sprayed with nonstick cooking spray. Repeat process with remaining meat and cheese. Place the meatballs into the oven and cook for 12 minutes. Remove baking sheet from the oven and set aside.

For Sauce:

In a medium pot heat olive oil over medium heat. Add onion, garlic and saute for 3 minutes. Add remaining ingredients and simmer for 10 minutes. Gently stir in the meatballs and any pan drippings from baking sheet and simmer for another 5 minutes.

Spaghetti:

Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain and place the pasta on a large serving platter. Place the meatballs over the spaghetti, pour the sauce on top and serve immediately.


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Spring Fettucine Alfredo

I love pasta-flat out admission, I love it. However I do try and limit to once a week but I had some beautiful asparagus from the farmers market, as well as some peas and carrots. I turned to an indulgent comfort food to celebrate these lovely veggies-Fettuccine Alfredo! However this is being deemed a "Spring Alfredo" with the addition of my farmers market finds and some diced ham added to the mix. Homemade Alfredo sauce is too easy to make, and I know there are a lot of variations out there, and that's good. I love the one I use. When I am in the grocery store passing through the spaghetti aisle, I cringe when I see jarred Alfredo sauce. It's so easy-try it for yourself!

Spring Fettuccine Alfredo (source: me!)

2 Tbsp butter
3/4 cup of heavy cream
1 cup grated Parmesan (can also use asiago, but DO NOT use the powdery stuff in a green plastic container)
1/4 tsp ground nutmeg (prefer fresh)

prepared fettuccine (we usually use about half of a box of dried-prepare according to package directions)

1 cup sliced asparagus (remember to break the woody bottoms off!)
1/2 cup carrots, peeled and sliced
1/2 cup fresh peas
3/4 cup diced ham
sliced green onions for garnishing

While your pasta water is heating, assemble the sauce ingredients so they are ready to use as soon as you need them. The sauce comes together rather quickly, so you don't want to be hunting for things last minute.

Prepare the fettuccine according to packaged directions. I added the asparagus, carrots and peas to the pasta water two minutes prior to the end of the cooking time. This was done primarily to cook the asparagus and carrots a little before adding them to the finished pasta(you could also add the sliced ham to the pot just to heat it up if it's been in the refrigerator if you wish.) If you prefer to cook them separate, feel free to do so. At the end of the cooking time, drain the pasta and veggies and set aside for the moment.

To prepare the sauce:

In a skillet or saute pan, preheat over medium heat and add the butter to melt. Once that has melted add the cream to the the pan and heat until bubbles start to appear and the cream has become hot. Add the cheese to the pan and swirl the pan to combine. Add the nutmeg to the sauce. At this point the sauce should start to thicken. Add the pasta along with the veggies to the pan and toss to combine.

Garnish with fresh Parmesan, sliced green onions, and chopped Italian flat leaf parsley if you choose.

Giada's Italian Lasagna

The tomato bechamel sauce used in this recipe is a nice variation from the standard tomato sauce variety. Layer the lasagna however you'd like, I doubt that there is a right and a wrong way, just make sure you top the dish with sauce and mozzarella cheese and you are sure to have a hit. If you'd like, add spinach or eggplant for a slight nutritional benefit.

Giada's Italian Lasagna (inspired by Food Network)

Tomato Bechamel Sauce

5 Tbsp unsalted butter

1/2 cup all purpose flour

4 cups of whole milk, room temperature

pinch of freshly grated nutmeg

2 cloves finely minced garlic cloves

1.5 cups of tomato sauce (home made or I used a jarred sauce)

1/4 cup extra virgin olive oil

1 pound ground Italian Sausage (or ground chuck beef)

15 oz container of Ricotta Cheese

3 large eggs

1 package of lasagna sheets (I used the no cook kind)

3 cups shredded Mozzarella

1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees.

Tomato Bechamel Sauce:

In a large pot, melt the 5 Tbsp of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth. Gradually whisk in the milk, stirring constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until sauce is thick enough to coat the back of a wooden spoon. This will take about 10 minutes. Removed from heat and add the nutmeg, garlic, and tomato sauce. Set aside and allow to cool completely.

In a saute pan, heat the extra virgin olive oil and when the oil is hot add the sausage to the pan and break up the meat with the back edge of a wooden spoon. Brown the meat until it is no longer pink. Remove from heat, drain any excess oil, and allow to cool.

In a medium sized bowl combined the eggs and Ricotta Cheese, season with salt and pepper and set aside.

In the bottom of a 9"x13" baking dish, spread a third of the tomato bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking sheet. Evenly spread a layer of Ricotta mixture, followed by a layer of pasta sheets. Spread a layer of sausage, followed by a layer of sauce, sprinkled with some of the mozzarella cheese, and yet another layer of pasta sheets.

Alternate the layers how you wish, just make sure to reserve some sauce, mozzarella, and Parmesan to top the lasagna with. Once your lasagna is assembled, cover the pan with foil and placed in a preheated oven and bake until top is bubbling, about 30 minutes. Remove cover and bake until cheeses lightly browned, about another 15 minutes.

Sausage Penne

I have said it once, I'll say it again..In my opinion the Williams-Sonoma website is a goldmine of tasty recipes and ideas. They are fairly easy to prepare, always delicious, and have quickly become go-to favorites. I also enjoy bringing the leftovers to work the next day, it reheats wonderfully. There is some flexibility in choosing the type of pasta you utilize. The types that will offer the best results are ones that will hold on to the sauce such as penne, cavatappi, rigatoni, and others. I would stay away from ones like linguini, spaghetti, and angel hair. Not that it can't be done, it's your dinner! But in my opinion, there are better options. We like a little spice in our dinners, so often I'll add a bit of crushed red pepper flakes to the mix.



Sausage Penne (adapted from Williams Sonoma)

1 Tbsp extra virgin olive oil
1 lb Italian sausage (I prefer spicy)
1 Tbsp fennel seed
1 lb plum tomatoes, seeded and diced (can substitute canned plum tomatoes)
1/2 cup heavy cream
1/8 cup chopped fresh parsley
salt and pepper to taste
1 lb dried penne or cavatappi pasta
3/4 cup shredded Parmesan-reggiano

In a large saute pan, heat the olive oil over medium heat. Add Italian sausage to the pan, carefully breaking it up with the edge of a wooden spoon or like utensil and cook through, do not overcook it to prevent hardening. Add the fennel seed. Stir in the tomatoes and parsley. Add the cream and let simmer until some of the liquid has reduced. Keep sauce warmed until pasta has been prepared.

Meanwhile bring a large pot of salted water to boil and prepare the pasta according to directions on the package. Drain the pasta and add to simmering sauce. At this time add the Parmesan to the pan and toss to coat. Serve immediately.

Linguini Caprese

This fabulous pasta is similar to a version served at a locally owned Italian Restaurant. However, with a few adjustments , I made it my own. I was having some trouble importing pictures so I fully realized that my photo should be flipped horizontally, but if we are doing my way-This extreme linguine, able to defy gravity!

Linguine Caprese

2 Tbsp Olive Oil

1 clove garlic, minced

1 small to medium shallot, sliced

1 tsp red pepper flakes (optional)

1 cup oven roasted Roma tomatoes*

fresh spinach, as much as you prefer

splash of dry white wine

splash of balsamic vinegar

1/2 cup fresh mozzarella, roughly chopped

1/4 cup fresh basil chiffonade*

enough cooked linguine for 2-3 servings

In a large saute pan heat the 2 Tbsp olive oil until it shimmers. Add the shallot and cook until translucent, about 5 minutes. Add the garlic and red pepper flakes (if using) to the pan when the shallot is almost finished cooking. Cook for another minute or so, avoid burning the garlic. Add the roasted tomatoes and washed spinach to the pan and let spinach wilt down. Lastly, add the splash of white wine and the splash of balsamic vinegar and let reduce down for a few minutes.

Add the cooked linguine to the pan, as well as the fresh mozzarella to the pan and toss to coat. Drizzle with a little bit of olive oil, cracked black pepper, and fresh basil chiffonade. Enjoy!

*Oven Roasted Tomatoes

Roasting tomatoes is actually quite simple, slice your Roma tomatoes in half and arrange cut side up on a lined baking sheet (ok I guess it doesn't have to be lined, but cleanup is a breeze when you do!) Drizzle with extra virgin olive oil and sprinkle generously with sea salt and cracked black pepper. Roast tomatoes at 375 degrees for about 45 minutes and then bump up the oven temperature to 400 degrees for another 15 minutes.

*Basil Chiffonade

This sounds like a very fancy term for an easy way to make basil look extra fancy. Gather your basil leaves and stack on top of each other, maximum of about 5-7 most at a time.

Roll the leaves lengthwise and using a paring or smaller knife make a number of slices across the roll up and at end you should have a lovely pile of basil strands.

(Photo credit and taken from veganyumyum.com via google images for both basil images)

Penne with Sauage and Tomato

William-Sonoma has always been a reliable source for finding anything to do with the kitchen, and that includes recipes. Check out their website, there is a plethora of resources there. One that cought my eye one day was their Cavatappi with Sausage and Tomato. This recipe was such a favorite it was quickly gobbled up before a picture was taken, oh well, maybe next time. We tend to like ours a bit spicier and with more fennel-here's my interpretation.

Penne with Sausage and Tomato (Inspired by William-Sonoma)

1 lb. hot Italian sausage
28 oz can of diced plum tomatoes
1 Tbsp fennel seed (can use less if preferred)
1 Tbsp dries garlic (can use less if preferred)
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
1 lb. dried penne (or cavatappi)
3/4 cup grated Parmigiano-Reggiano cheese
2 tsp oregono

Grab a big pot and get your water boiling, make sure and generously salt your pasta water. Get your pasta cooking and follow the cooking time on the box for al dente pasta. Once the cooked pasta combines with the finished sauce it will absorb a little more liquid, you don't want mushy pasta do you?

In a large sauté pan over medium heat, brown the sausage. Stir in the tomatoes and let the liquid reduce down slightly, about 5 minutes. Add the fennel, dried garlic, and oregono. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 minutes. Add the grated parmesan and give a quick stir. Add the cooked pasta to the saute pan and stir to coat.

Garnish with a sprinkle of parmesan or chopped parsely and enjoy.