Red Butter sauce for pasta – or for anything.
- ½ lb. butter
- 2 t. tomato paste
- 4 T. heavy cream (milk works fine too!)
- ½ t. dried sage
- 1 t. paprika
- 4 T. grated parmesan cheese
bowl of grated parmesan cheese
In a small saucepan melt the butter. Whisk in the tomato paste and cream. Add sage, paprika, a little salt to taste, and 4 T. of cheese. Heat but do not bring to a boil. Makes enough for 1 lb. of pasta. Pour over freshly cooked pasta and serve with the bowl of cheese on the side.
This is an old stand bye in our house.
- 1 ½ lbs. Mild Italian sausage cut into small pieces
- ½ lb. Fresh mushrooms
- ½ cup melted butter
- ½ cup cooking sherry
- 3 chicken bouillon cubes
- 1 lb. Sliced zucchini
- ¼ cup chopped green onions
- 1 lb. Spaghetti
Sauté sausage and mushrooms in melted butter in large frying pan. Add sherry and bouillon. Stir until bouillon dissolves. Add zucchini and onion. Cook partially covered over medium heat until sausage is done, about 30 minutes. Serve over spaghetti. Pass the parmesan!
- 20 pieces of chicken
- 3 cups bread crumbs
- 1 ½ cups parmesan cheese
- ¼ cup finely chopped parsley
- 1 cup butter
- 1 clove garlic, minced
- 2 T. Dijon mustard
Melt butter, add garlic and mustard. Cool. Dip chicken in butter, then roll in bread crumb mixture. Place in shallow buttered baking dish. Bake at 350 for 1 ¼ hours or until tender.
Baste once or twice with drippings.
We like this over tortellini but works with any kind of pasta.
- 2 jars (6 oz. each) marinated artichoke hearts in oil
- ¼ cup olive oil
- 2 cups chopped onions
- 2 T. minced garlic
- ½ t. dried oregano
- ½ t. dried basil
- 1 T. coarsely ground pepper
- ½ t. salt
- Pinch of dried pepper flakes
- 1 can (28 oz.) plum tomatoes, with their juice
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh Italian parsley
Drain the artichoke hearts, reserving the marinade
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
Add the tomatoes and simmer for 30 minutes
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes
6 portions; enough for 1 lb. pasta
(we usually skip the rosemary oil… but i’m sure it’s good)
For Rosemary oil:
- 1/3 cup olive oil
- 2 T. finely chopped rosemary
- 2 cloves garlic, sliced.
Warm simmer these ingredients in small saucepan, approx. 5 minute
- 2 cups cannellini beans/navy beans or mix
- 2 T. olive oil
- 1 T. fresh rosemary or 2 tsp. dried
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, sliced
- 1/3 cup parsley
- 1 c. diced tomatoes with juice
- salt, pepper
- 1 c. small dried pasta
- parmesan cheese
1. Heat oil, 1 T. rosemary in soup pot. Add onion, carrot, celery. Saute for 10 minutes. Add garlic, parsley, simmer. Add beans, tomatoes., 3 quarts water, boil, then simmer approx. 1 hour. Add 2 tsp. salt, simmer 30 minutes longer.
2. . Puree the soup
3. Cook pasta, strain rosemary oil.
4. Soup into bowls, add pasta to each, drizzle with rosemary oil, sprinkle with parmesan, serve.
Serves 6 to 8 (more as a first course)
- Olive oil
- 3/4 pound dried lasagna noodles
- 1 large clove garlic, minced
- 4 cups whole milk
- 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg (I used less, because this seemed like a lot)
- 1 1/2 pounds cremini or portobello mushrooms
- 1 cup freshly grated parmesan
Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
Mix package of ground turkey, one egg, about ½ cup parmesean, dried parsley and salt and pepper. Mix together and form into small, quarter size meatballs. Refrigerate.
Make soup with 8-10 cups chicken broth. Chop up a head of escarole and add to broth. Add meatballs when escarole is cooked.
Cook 1 cup of orzo separately and add to soup when serving.