Category: Pasta

Spaghetti with Sausage and Zucchini

Main Dishes, Mushrooms, Parmesan, Pasta, Sausage, Zucchini

Evie Davis

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!

Pot Roast Pasta

Beef, Carrot, Main Dishes, Pasta, Tomatoes

The New Basics

  • 3 T. olive oil
  • 2 lbs. beef bottom round roast (any kind of pot roast is fine)
  • 1 ½ cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 cloves garlic, slivered, plus 1 T. minced garlic
  • 1 cup beef broth
  • 1 can (28 oz.) plum tomatoes, drained
  • 3 T. tomato paste
  • 1 t. freshly ground black pepper
  • ½ t. salt
  • ½ t. dried thyme leaves
  • 1 bay leaf
  • ½ cup dry red wine
  • ¼ cup chopped fresh Italian parsley

Heat the oil in a dutch oven over medium-low heat.  Add the pot roast and brown on all sides.  Remove the meat from the pan, and set aside.

Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes.  Remove the vegetables and set aside.

Set a rack in the bottom of the pot and place the roast on top.  Pour the stock into the pot.  Bring it to a boil, reduce the heat, cover, and simmer for 1 hour.

Preheat the oven to 350.

Remove the roast and the rack from the dutch oven, and cut the meat into ¼ inch thick slices (they will be quite rare).  Return the slices to the pot, layering them evenly.

Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 t. minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables.  Bring to a boil, transfer tot he oven, and bake, covered, until the meat falls apart, 1 ½ hours.

Remove the meat and bay leaf from the pot, allow to cool slightly.  Discard the bay leaf.  Shred the meat and return it to the pot.  Add the parsley, and heat through.

Serve over hot pasta. Makes 6 portions.

Pasta Sauce Raphael

Artichoke, Garlic, Main Dishes, Parmesan, Parsley, Pasta, Tomatoes

New Basics

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

White Bean Soup with Pasta and Rosemary Oil

Carrot, Parmesan, Parsley, Pasta, Rosemary, Soup, Tomatoes

(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

For soup:

  • 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.

Mushroom Lasagna

Main Dishes, Mushrooms, Parmesan, Pasta

http://www.smittenkitchen.com
Serves 6 to 8 (more as a first course)

  • Salt
  • 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.

Linguine with Garlicky Clam Sauce

Clams, Garlic, Main Dishes, Parsley, Pasta, Wine

Bon Appetit

This is so good.  As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.

  • 12 oz. Linguine
  • 3 T. butter
  • 5 T. olive oil
  • 6 large garlic cloves, minced
  • 3 10 oz. Minced clams, drained, juices reserved
  • 1/3 cup dry white wine
  • 1 large carrot, coarsely chopped
  • 2 T. fresh oregano or 1 ½ t. dried
  • ½ cup chopped fresh parsley
  • salt and pepper

Cool linguine pasta until al dente.  Melt butter with oil in large skillet over low heat.  Add garlic until fragrant, approximately 1 minute.  Add juices reserved from clams, wine, carrot and oregano.  Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes.  Stir in clams and all but 1 T. of parsley.  Simmer until just heated through, 1 minute.  Season sauce with salt and pepper.

Drain linguine well; add to skillet of hot clam sauce.  Gently toss to blend.  Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley.  Serve immediately.

Lasagna

Garlic, Main Dishes, Mozarella, Parmesan, Pasta, Sausage, Tomatoes

This is the lasagna my Mom has always made.  Of course it is the best.  I like it because it is dry… I don’t like soupy lasagna.

  • 1 lb. Italian sausage
  • 1 clove garlic
  • 1 T. basil
  • 1 ½ t. salt
  • 1 lb. can tomatoes
  • 2 6 oz. Cans tomato paste
  • 10 oz. Lasagna noodles
  • 3 cups Ricotta
  • ½ cup parmesan
  • 2 T. parsley flakes
  • 2 beaten eggs
  • 2 t. salt
  • ½ t. pepper
  • 1 lb. mozzarella, sliced very thin

Preheat oven to 375.  Brown meat slowly.  Add next 5 ingredients, simmer uncovered for 30 minutes, stirring.  Cook noodles in large amount of water according to package directions.  Drain and rinse noodles.  Combine rest of ingredients, except mozzarella.  Layer lasagna as follows:  Noodles,  ½ of cheese mixture, ½ of mozzarella and then ½ of sauce.  Repeat order for second layer.  Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated.  Let stand for 10 minutes before serving

Amatriciana Sauce

Bacon, Garlic, Main Dishes, Pasta

The New Basics

  • 1/3 cup olive oil
  • 4 -onions, coarsely chopped
  • 8 oz. sliced Canadian bacon, cut into ¾ inch squares (we usually use regular bacon)
  • 4 cloves garlic, crushed
  • 2 cans (35 oz. each) plum tomatoes, drained
  • 2 t. sugar
  • ¾ cup dry red wine
  • salt and freshly ground pepper, to taste

Heat the oil in a medium-size heavy saucepan over medium-high heat.  Add the onions, and sauté for 10 minutes.

Stir in the bacon and garlic, and sauté for 5 minutes more.

Stir in the tomatoes, sugar and wine.  Season to taste with salt and pepper.  Simmer, uncovered, for 45 minutes, stirring occasionally.

Serve over hot pasta.

6 portions; enough for 1 lb. of pasta