Creamy Sausage Pumpkin Pasta

I really loved this recipe and made it twice lately. The first time, I used radiatore pasta, shown in these pics. I just made it again tonight and used a rigatoni-like pasta. I liked both ways. The flavor of the pumpkin plus the sausage is really good in here, and cream cheese makes it creamy. I modified the recipe to use one full can of pumpkin puree so I don't have any leftover. 

We had this with roast broccoli both times. (An easy way to roast broccoli is to preheat your oven to around 400 F, and pour 1-2 tablespoons of olive oil into a baking/roasting pan. Let the pan/oil heat up in the oven. Then dump a bag of frozen broccoli florets onto the hot pan, quickly season with spices and salt, and put back in the oven. Roast until it's done to your liking.) 

Creamy Sausage Pumpkin Pasta

adapted from The Tipsy Housewife

1 pound of ziti, rigatoni, or radiatore pasta (16 ounces)

2 tablespoons olive oil

1 small sweet onion

1 lb. Italian sausage

fresh sage leaves, 6-8, chopped

1 can (15 oz) pumpkin puree

1 8-oz package of Neufchatel or cream cheese

2 1/2 cups water

1 heaping tablespoon of beef bouillon paste (ex: Better than Bouillon)

black papper, to taste 

dried parsley

1/2 cup shredded Parmesan cheese

salt, to taste

1.  Boil the pasta according to the package direction, drain, and reserve one cup of the pasta water in case it is needed.

2.  Meanwhile, heat the olive oil in a deep sided skillet. (I use a large non-stick stock pot.) Finely chop the onion. Add to the pot/pan and sauté the onion until tender. Add all of the sausage to the skillet. Cook fully, until golden brown, breaking up the meat into a fine crumble as you cook it. Season with black pepper to taste. Add the fresh sage to the skillet. If you do not have fresh sage, add about 2 teaspoons of dried. Taste and add as much as you like. Sauté the sage for a minute or two with the sausage/onion.

3.  Add the bouillon to the skillet and the 2.5 cups of water. Scrape up any browned bits from the bottom of the pan. Bring to a boil, reduce heat to simmer, cover, and simmer on very low 20 minutes. Cut up the cream cheese into small cubes and let soften for a few minutes while the skillet simmers. After the 20 minutes, add the canned pumpkin and the cream cheese to the pot/pan. Whisk until the cream cheese and the pumpkin are incorporated into the broth. Bring to a simmer again, whisk here and there, and simmer for 5-10 minutes. The sauce should reduce down a bit but will still be more liquid than thick. Add a few pinches of the dried parsley.

4.  Add the pasta to the skillet, toss the pasta to coat, and simmer about 3-5 minutes. Let the pasta absorb some of the sauce. This will thicken as it cools. Add the Parmesan cheese, and stir until the cheese is melted. Taste now, and add salt if needed. I needed about 1/2 teaspoon. Also, at this point, you can add some reserved pasta water if the sauce is not creamy enough. Top with parsley flakes, if desired, and serve. 

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Creamy One-Pot Beefy Orzo

This was a quick and flavorful, one-pot easy pasta dish. My fam enjoyed this. Serve it with a green salad or some roasted broccoli (I even use frozen for ease) and you have a complete meal. 

Creamy One-Pot Beefy Orzo  

adapted from the Kitchn

1 ounce Parmesan cheese (1/2 packed cup freshly grated or 1/4 cup store-bought grated), plus more for serving
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
1 pound lean ground beef
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cups or 1 (14.5-ounce) can beef broth, plus more as needed
1 (15-ounce) can tomato sauce
1 cup dried orzo pasta (about 6 1/4 ounces)
1/4 cup heavy cream or half-and-half
Fresh basil leaves, for serving (optional)

1.  Heat 1 tablespoon olive oil and 1/4 teaspoon red pepper flakes, if using, in a Dutch oven or heavy-bottom pot over medium-high heat until the oil is shimmering. Add 1 pound lean ground beef and season with 3/4 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

2.  Add 2 cups or 1 (14.5-ounce) can of beef broth, 1 (15-ounce) can tomato sauce, and 1 cup dried orzo pasta. Bring to a boil, stirring constantly. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. (If the orzo isn’t completely cooked at this point, add more broth or water to the pot and continue to simmer until it has.)

3.  Remove the pot from the heat. Add 1/4 cup heavy cream or half-and-half and the Parmesan, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve topped with more Parmesan cheese and torn fresh basil leaves if desired.

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Creamy Sausage and Tomato Noodle Soup

Our family loves this soup from Mel's Kitchen Cafe. I've made it twice recently. The first time, it was a bit too salty, so I made some changes, which I'll reflect below. (One reason was because I subbed in Italian sausage for the ground beef, so I compensated by adding some water in place of the broth.) I love the flavor and texture of this soup, and it's great for winter. Note: Mel mentions she runs the can of crushed tomatoes through a blender to smooth them out, and I did this too. If I had access to a larger can of just tomato sauce, I'd use that, but I can't find it here.

Creamy Sausage and Tomato Noodle Soup

adapted from Mel's Kitcen Cafe 

1 pound bulk Italian sausage
½ cup finely chopped onion
Salt and pepper (to taste...sausage makes this salty)
1 ½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
Pinch of dried thyme
4 cups low-sodium chicken broth or stock 

2 cups water
1 (28-ounce) can crushed tomatoes (can blend for a smoother soup, or use tomato sauce)
1 (15-ounce) can tomato sauce
1 teaspoon brown sugar, optional 
8 ounces cream cheese, light or regular, softened to room temperature
2 cups (8 ounces, 250 grams) short tube pasta, like ditalini 
Freshly grated Parmesan, for serving

1.  Heat a large pot over medium heat and add the sausage, onion, and a pinch of pepper (add salt later, if needed). Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease, if any.

2.  Add the basil, oregano, garlic powder, thyme, broth, water, crushed tomatoes and tomato sauce. Stir well. Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.

3.  Add the softened cream cheese to a bowl (bigger than you think you need!) and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of meat – doesn't have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined. I had to really whisk here. 

4.  Add the cream cheese mixture back into the soup and stir until evenly combined. Taste here, and if you need extra salt, add some. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes). Serve with freshly grated Parmesan cheese.

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Pasta Bolognese

I was craving a Bolognese sauce, and came across David Lebovitz's recipe later that day. I bought the ingredients really soon after and made this on a Sunday afternoon. It smelled great cooking and tasted even better. I used Trader Joe's "Cascatelli" pasta, which I brought back from the US this last summer, because I can't find it over here.... in Italy. Lol. Ironic. This would be good with any pasta shape, though. 

Pictured below are the ingredients I used... mixed ground meat (beef, veal and pork), and a small tray of veggies. 

Pasta Bolognese 

adapted from David Lebovitz

3 tablespoons butter, salted or unsalted, plus 1 tablespoon for finishing the pasta
3 tablespoons olive oil
1/2 cup (60g) diced onions
1/2 cup (65g) diced celery
1/2 cup (65g) diced carrots, (peeled)
12 ounces (340g) ground beef (I used a mix of veal, beef, and pork)
1 teaspoon salt, or more to taste
freshly-ground black pepper
3/4 cup (180ml) whole milk
1/8 teaspoon freshly ground nutmeg
1 cup (250ml) dry white wine
1 1/2 cups (350ml) canned plum tomatoes, crushed, with their juice
1 1/2 tablespoons tomato paste
1 pound (450g) pasta

1.  Melt the butter with the olive oil in a soup pot over medium-high heat. Add the onions and cook, stirring frequently, until the onions are soft and translucent, about 3 minutes. Add the celery and carrots and cook, stirring a few times, until they start to wilt, 3 to 4 minutes.

2.  Add the ground beef/meat, salt, and some freshly ground pepper. Lower the heat to medium and cook, stirring, until the beef is no longer raw on the outside. Pour in the milk, and cook at a steady simmer, stirring occasionally, until the milk is absorbed. Add a dusting of nutmeg and the wine and continue to cook until the wine is mostly absorbed. (This should take about 10-15 minutes.)

3.  Add the tomatoes in their juice and the tomato paste. Let come close to a boil then lower the heat to as low as possible until the sauce is just barely bubbling. Cook the sauce uncovered for 1 hour, stirring every once in a while, until most of the liquid is absorbed but the mixture is still wet, rich and thick. You can use the sauce now, or you can cook it for another hour. Add up to 1/2 cup of water if it dries out too much.

4.  To serve, cook the pasta in lightly salted water as directed on the package. (Before draining, reserve a little of the pasta cooking water.) Drain the pasta and toss the hot pasta in the Bolognese sauce with 1 tablespoon of butter. If the sauce needs a bit of thinning out, add a little splash of the reserved pasta water.

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Thai Drunken Noodles

There is no alcohol in this noodle dish, but different stories about the name. The dish is very flavorful and full of veggies. One can do lots of prep work the night or morning before, if needed, so this has the potential to come together very quickly. This pic was taken with the leftovers; in the process of re-heating on the stove, some of the noodles broke up, but it was still tasty. (Best way to reheat- in a small non-stick pan/skillet with some water added as it cooks slowly, while stirring with a silicone spatula.)

Thai Drunken Noodles
adapted from Carlsbad Cravings

CHICKEN

12 ounces chicken thighs, chopped into bite size pieces
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch

SAUCE

3 tablespoons oyster sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons dark brown sugar (may sub light)
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon molasses *don’t skip!
1/2 tsp EACH ground coriander, ground ginger
1/4 teaspoon pepper

NOODLE STIR FRY

3 tablespoons vegetable or peanut oil, divided
8 ounces wide rice noodles, fresh or dried
2-3 Birdseye/Thai chili peppers, deseeded and finely chopped, optional (I left out)
½ medium white onion, thinly sliced
1 red bell pepper, thinly sliced
6 ounces baby corn, halved
4 cloves garlic, minced
1 cup Thai basil leaves, loosely packed (may sub regular basil)
½ cup grape tomatoes, halved

1. Chicken: Whisk together 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon cornstarch in a medium bowl. Add chopped chicken and toss to evenly coat; set aside.

2.  Noodles (skip this step if using fresh noodles): Place the wide rice noodles in a large bowl and pour boiling water over top until completely submerged and give them a good stir. Let them soak until softened, pliable, and limp but not fully tender/still al dente, stirring occasionally so they don’t stick together, about 12-15 minutes (less for thinner noodles). Rinse noodles in cold water, while separating any stubborn noodles with your fingers. Drain and toss with 1 teaspoon sesame oil. Set aside.

3.  Sauce: Whisk all of the Sauce Ingredients together in a medium bowl; set aside.

STIR FRY

4.  Heat 2 tablespoons vegetable oil in a wok over high heat or large nonstick skillet over medium-high heat. Once very hot, add chicken, onion, and chilies and cook for 2-3 minutes. Add bell peppers, corn and garlic and stir fry 2-3 minutes.

5.  Leave the chicken mixture in the pan. IF USING A WOK, add 1 Tablespoon additional oil and heat over high heat. IF USING A NONSTICK SKILLET, heat 1 teaspoon additional oil over medium-high heat (the oil helps prevent the noodles from sticking).

6.  Add the noodles and sauce to the pan and toss to combine. Spread the noodles over the surface of the pan and let them sit without touching for about 30 seconds. Flip the noodles and spread them out again; repeat 2-3 times until the noodles soak up the sauce, start to caramelize and reach desired tenderness.
Add the tomatoes and basil and toss to combine. Stir fry another 1 minute. Serve immediately.

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Pasta with Zucchini, Ricotta and Basil

I love zucchini and am always cooking with it, especially in the summer. I tried this recipe from the NY Times and enjoyed the results. Leftovers are good too. A great dish for summer!

Pasta with Zucchini, Ricotta and Basil

adapted from NT Times via here

Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup 
Pinch of crushed red pepper, optional
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

1. Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 2 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

2. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor, like I did). Stir in 3 tablespoons olive oil. (**Can also use a few spoonfuls of pesto here if you have it- instead of garlic, basil, and salt**)

3. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions. Drain pasta, reserving 1 cup of cooking water.

4. Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, optional crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

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Baked Feta Pasta (TikTok Inspired Pasta)

I've had this recipe bookmarked to try for a long time- the infamous TikTok Feta Pasta. I think I'm over a year late, but whatever. This pasta combines some of my favorite flavors- feta, tomato, and pesto, with another love- pasta. (I'm not sure if pesto is included in the original recipe, but it's a lovely addition. If you don't have pesto, just make this recipe without-it'll still be wonderful). You'll need a block of feta for this, not the crumbled variety (I think it would dry out way too much). Combine with 12 oz of pasta (or less); a pound would render this recipe way too dry. A kitchen scale is handy to have for recipes like this, OR you might be lucky and find a 12 oz. box of pasta in the store, like I did. :) 

Baked Feta Pasta (TikTok Inspired) 

adapted from Carlsbad Cravings 

8-12 ounces medium dry pasta like gemilli, rotini, fusilli (I use 12 oz- it's plenty saucy this way, but if you want it even saucier, use less pasta)
2 pints cherry tomatoes, rinsed (20-25 ounces)
½ cup chopped sun dried tomatoes in oil (optional- I've never done this but want to next time)
¼ cup basil pesto
2 tablespoons olive oil + more for drizzling
½ tsp EACH dried oregano, dried parsley
¼ tsp EACH dried thyme, salt, pepper
1 7-8 oz. block feta (not crumbled)
2 cloves garlic, minced
2-3 tablespoons chopped basil

1.  Preheat oven to 425 degrees F.  Add the tomatoes, sun-dried tomatoes (if using), pesto, olive oil, oregano, parsley, salt, pepper, thyme and red pepper flakes. Stir all of the ingredients together until evenly coated.  Make room in the center of the dish and add the feta. Drizzle the top of the feta with olive oil.

2.  Bake uncovered for 35 minutes or until the until the feta is soft/melty and tomatoes are bursting. Meanwhile, chop the garlic and basil and cook the pasta in salted water according to the package directions (plan on adding the pasta to the boiling water 10 minutes before the feta and tomatoes are done). Before draining the pasta, reserve 1 cup of the pasta cooking water for later. Remove the dish from the oven and immediately add the garlic and basil and stir for 30 seconds so the residual heat can cook the garlic.

3.  Using a silicone spatula or large serving spoon, press down on the feta cheese to break it down and make it creamy; then stir everything together until completely combined to create the sauce. Add the pasta and toss to evenly coat with the sauce. For a creamier pasta (recommended), stir in desired amount of reserved pasta water ¼ cup at a time until it reaches desired consistency.  Taste and season with additional salt if needed. 

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Ramen Noodle Stir Fry

I loved this Ramen Noodle Stir Fry. It was pretty easy to make (I keep a lot of Asian condiments on hand), tasty, and felt healthy with the veggies. I used a bag of frozen broccoli florets and was really happy with the turnout- and it saved a lot of time. I can't wait to make this again- the leftovers were great, too. 

I graduated with my Bachelor's in Education today!! Tomorrow, my oldest son graduates from High School.  Good times. 

Ramen Noodle Stir Fry 

adapted from Carlsbad Cravings 

3 (3 oz.) ramen packets (9 ounces total), seasonings discarded
drizzle of toasted sesame oil (or a neutral oil)
1 pound lean ground beef 
1 small onion, chopped (half large onion)
3 cups medium broccoli florets (I used a bag of frozen broccoli florets)
2 thinly sliced carrots
1 red bell pepper chopped into 1/2” pieces
1 tablespoon freshly grated ginger, or 1 tsp ground
4-6 garlic cloves, minced or 1 tsp powder
chopped green onions for garnish (optional)

SAUCE

3/4 cup low sodium chicken broth
1/3 cup reduced sodium soy sauce
3 tablespoons Asian sweet chili sauce (like Mae Ploy)
2 tablespoons oyster sauce (Lee Kum Kee or Kikkoman)
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons Asian hot chili sauce, optional (I didn't include)

1. Cook ramen in boiling water for 2 minutes (they will cook a bit more later). Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking. Set aside. (I skipped the oil but there is the danger of them sticking here.)

2. Whisk Sauce ingredients together in a medium bowl; set aside.

3. Heat a large wok, heavy bottom stainless steel pan or cast-iron skillet over medium high heat. Add ground beef and onions, and cook until the beef is almost cooked through. Add broccoli, carrots, bell peppers, garlic and ginger and cook an additional 2 minutes.

4. Stir in the sauce and bring to a simmer. Simmer for about 1 minutes, until thickened. Add the ramen and toss until evenly coated and the noodles are cooked to your liking, about one minute. Taste and season with additional chili sauce, salt and pepper as needed. Garnish with green onions if desired.

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Olive Garden Alfredo Sauce

I have not been to Olive Garden in many years, and I'm not sure I've ever had their Alfredo Sauce, but I did like this recipe enough to make it twice.  (By the way, Alfredo Sauce is not Italian...you do not find it here unless you are in a very touristy area trying to attract Americans.  Also... adding chicken to a pasta dish is downright sacrelige over here, so forget finding Chicken Alfredo Pasta! Lol.  Also, adding garlic to a cream pasta dish is probably iffy, at best.  Italy is full of strict food rules.  It's ok though, we can still enjoy this American dish. :) )    I liked this recipe because it's not JUST heavy cream, butter and cheese.  There is a roux and some milk added in addition to those ingrdients- ha ha.  It's easy to make- the last time I made it, I overcooked the flour/butter mixture a little, so it made the color of the sauce a bit darker.  Still delicious, though. 

Olive Garden Alfredo Sauce 

adapted from Princess Pinky Girl

6 tbsp salted butter
1 tbsp minced garlic
2 tbsp all-purpose flour
1 ½ cups heavy whipping cream
1 ½ cups whole milk
1 cup Parmesan cheese shredded
1 tsp garlic powder
½ tsp salt
16 oz package dry fettuccine

Fresh parsley finely chopped, optional

1.  Cook pasta per package directions, drain and set aside.

2.  In a large skillet over medium heat add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine.  Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2-3 minutes.  Add Parmesan cheese and whisk together.

3.  Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce. Garnish with fresh parsley and serve.

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Sausage Ragu with Mascarpone

This is another great recipe from Cooking with Lucas, available in his cookbook.  I first made it because I had all of the ingredients on hand, but my fam liked it so much that I made it a few times after that, too.  I use 500grams (about one pound) or fusilli bucati corti, a kind of round corkscrew pasta. I really like that shape here.  I always set aside some of the starchy pasta water right before draining.  I slowly add this to the sauce + pasta to make the sauce as creamy as I want.  Every time is different- sometimes I end up adding a lot, and sometimes just a little.  

Sausage Ragu with Mascarpone
adapted from Cooking with Lucas

500grams (1 lb) fusilli bucati corti pasta or similar

3 cloves of garlic, minced
1 lb. bulk Italian sausage

1-2 tablespoons olive oil
1/2 cup of tomato paste
1/2 cup mascarpone
1 1/2 cup of red wine (or additional beef stock... use low sodium)
1 table spoon, fresh rosemary

1 cup beef stock
1 pinch of chili peppers, optional
Salt & Pepper to taste
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1. Bring a large pot of water to boil, and salt the water with kosher or sea salt.  When it boils, add the pasta and boil as long as the package suggests.  Tests for doneness.  Before draining, set aside one cup of the pasta water.  Meanwhile, in a big frying pan, brown garlic, chili peppers, rosemary and sausage with the olive oil.
​
2.  After the meat is cooked through, add the wine or stock and let reduce in half. 
​
3.  Add the tomato paste and the stock, let it cook for ten minutes in low heat.
​
4.  Turn the heat off and combine the mascarpone, then toss with the pasta. As you are tossing, you can add in some of the pasta water to loosen the sauce and make it more creamy.  Do this if the pasta seems dry at all.  

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Pasta al Limone

I absolutely love this past dish from Cooking with Lucas.  I made it twice a week for a few weeks when I first discovered it- lol.  You cook pasta and mix it with an uncooked sauce of cream, egg yolks, lemon juice, and cheese.  The heat from the freshly-drained pasta cooks the eggs.  You stir it vigorously then let it rest, covered, so the pasta has a chance to absorb the sauce and it thickens up.  This is great as a main dish, or as a side to grilled meat.  

Lucas has this recipe and many others available in his new cookbook.  Here is is first cookbook.  Both are so good! 

Note: I doubled the recipe for our fam- using a whole pound of pasta.  The original is 8oz- you can easily cut this in half and use 8 oz. 

Pasta al Limone

adapted from Cooking with Lucas

2 egg yolks

1 cup heavy cream

1 cup grated Parmigiano

1/2 teaspoon salt

1 lemon

500 grams or 16 oz dry spaghetti or other long pasta

4 tablespoons butter

fresh parsley

salt & pepper to taste

1. Bring a large pot of water to boil and add 2 tablespoons salt.

2.  In a large bowl, whisk the egg yolks, cream, Parmigiano, and 1/2 teaspoon salt. Grate the zest from the lemon into the bowl, then cut the lemon in half,  juice the lemon, and mix it into the egg cream mixture.

3.  Cook the pasta until done to your liking.  Drain the pasta immediately and add to the bowl with the lemon cream. Top with butter, then use two forks or a pair of tongs to gently toss the pasta until it is coated with sauce. Cover the bowl and let sit for 5 minutes to thicken. Can serve with additional parmigiana.

  

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Pasta Carbonara

I love Pasta Carbonara.  I've only ever had it in restaurants here, where the quality has varied.  The best I've had was in Florence.  We went the summer of 2020 for a quick trip; I need to post about that with the pic of the awesome Carbonara I ate.  

I've made this recipe a few times and it's very good.  My friend gave me the recipe.  When making this, one has to whisk the hot pasta into the egg mixture quickly, or you'll get some cooked bits of eggs.  I did get some cooked egg bits; you can see them in this pic.  But, it's still so good that I don't care about that.  

I use pancetta in this; I buy it cubed in a package so I don't have to mess with cutting it.  Here in Italy they sell smoked and "sweet", and you want the smoked for this.  Guanciale is traditional to use, and I've tried it that way, but I prefer pancetta, so I just use that.  Pecorino cheese is also traditional, and I've used that before, but today I had a package of Grana Padano already opened, so I used that.  Pecorino, Parmigianino, or Grana would all be wonderful in this.  Also, use the best quality eggs you can find, since they are a big part of this meal.  PS: I tried this with Rigatoni pasta as the original recipe suggests, and I really didn't enjoy it nearly as much as when I made it with Spaghetti.  Weird, but Spaghetti is my preference.  

Pasta Carbonara 

adapted from Female Foodie

4-6 ounces pancetta, guanciale, or bacon (I use 200 grams smoked pancetta) 
2 ounces Pecorino Romano, Grana Padano or Parmigiano-Reggiano
2 whole eggs
4 egg yolks
1 teaspoon sea salt

fresh cracked pepper, to taste

1 pound pasta, such as spaghetti 

1.  Bring a large pot of generously salted water to a boil.

2.  While the water is coming to a boil, prepare and cook the guanciale. Cut into 1 x 1/2 inch strips. (I'm lucky enough to buy mine already cut into cubes.)  Bring a dutch oven or large pan (enough room to add the pasta later on- I used a large non-stick wok today, and it was great) to medium heat. Add guanciale or pancetta. Cook until crisp on the outside, but still soft/chewy on the inside (about 7-8 mins). Using a slotted spoon, transfer guanciale from dutch oven to plate lined with 2 paper towels. Discard all but two Tablespoons of grease from pan.

3.  Once pasta water is boiling, add pasta. You can cook until your desired done-ness.  Most recipes suggest al dente but I prefer a bit more cooked than that.  

4.  While the pasta is cooking, prepare cheese and egg. Finely grate 2 ounces of pecorino romano (or other) cheese. Crack eggs/egg yolks into a medium sized bowl and whisk eggs until smooth. Add 3/4 of grated cheese (set the rest aside for later), 1 teaspoon of sea salt, and a few cranks of pepper to the eggs and whisk together. Just before the pasta is finished, remove 1 cup of pasta water from pot. Add 1/2 cup of pasta water to the egg/cheese mixture and whisk quickly until smooth.

5.  Bring guanciale/pancetta and the two tablespoons of reserved fat back to medium heat in the dutch oven/wok. Once pasta is done cooking (barely al dente), add to dutch oven/wok with fat and guanciale/pancetta. Cook for about 30 seconds together, integrating the pasta with the guanciale and oil. Remove from heat.

6.  Add egg/cheese mixture to the dutch oven. With a wooden spoon or spatula, stir quickly and vigorously to incorporate all ingredients of the carbonara together. (The hot pasta cooks the eggs thoroughly here; you're not eating raw eggs.)  If the pasta seems too dry, you may add more pasta water, a tablespoon at a time. (Last time, I ended up adding the whole other 1/2 cup, slowly.)  Taste pasta to make sure it has adequate amount of salt. Plate the pasta and top with additional fresh cracked pepper and the reserved amount of grated cheese. Serve immediately.

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3-Ingredient Stovetop Mac & Cheese

I made this for lunch on a recent day for "school lunch" at home, lol! It was kind of a science experiment.  I used the method from Serious Eats of boiling macaroni in just a little bit of water, so it turns all starchy.  You don't drain anything, and after it's cooked, add equal amounts evaporated milk and shredded cheese.  To clarify, you use equal amounts of pasta, milk, and cheese.  So I used 16 oz. of each for my fam.  (I used one 12 oz. can and most of one 5 oz. can of evaporated milk.)

This recipe has a kind of solid and "toothsome" texture.  To be honest, my kids weren't crazy about the texture, but I liked it.  They ate it and everything, but they're used to my usual baked mac & cheese.  Off the heat, this really thickens up.  I don't want to say "solidify" because that's not a positive food word, but it kind of does.  If you like mac and cheese and easy recipes, you should try this though.  You can make any amount, as long as you use the same oz. of everything.  (You'll need a kitchen scale for this).

3-Ingredient Stovetop Mac & Cheese
adapted from Serious Eats
*Use any amount of ingredients; but oz. of all ingredients must be all the same. I used 16 oz of everything*

6 ounces* (170g) elbow macaroni
Salt
6 ounces (180ml) evaporated milk
6 ounces (170g) grated cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack

1.  Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.

2.  Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately. Of course you can add any spices + seasonings you want here. (Will thicken quickly off the heat.) 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Creamy Beef and Shells

I loved this quick and easy recipe.  It all cooks in one pot, so no boiling the pasta separately.  You just have to steam some frozen veggies while this is cooking.  I made it three times. The last time, I left out the beef to make it meatless.  It was still really good and even easier.  It's good both ways. 

Note: Made this again 2/23 and it wasn't enough for us- lol- and we just have 4 people at home now. Next time, I want to try doubling it. I plan on leaving the meat, salt and cheese amount the same, as I think a regular batch has plenty of those three things. I will come back and report when I try it! 

Creamy Beef and Shells
adapted from the Kitchn

1 tablespoon olive oil
1 pound lean ground beef
1/2 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion power
2 cups low-sodium beef broth
8 ounces dried pasta shells
1 (15-ounce) can tomato sauce
7-8 ounces sharp white cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream, half-and-half, OR whole milk

1.  Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more.

2.  Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. (If pasta is still undercooked and the liquid has evaporated, add some more broth or water.)  Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups). Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and the cheddar until the cheese is melted.

**This post and photos are property of http://dishingwithdish.blogspot.com/**

One-Pot Broccoli Pasta

This was a great, simple pasta dish.  It was totally one-pot, and I'm surprised it worked so well.  I really enjoyed it! It was super easy too; you just have to chop broccoli and some garlic.  At the end, you're supposed to garnish with parmesan, but I only had a little bit and I used it all in the pasta itself, so for a garnish, we used feta, and I really liked that.  You can add any fresh herbs you want, too; I used basil.  Or, don't use herbs if you don't want to.  You can also add dried herbs to the mix as it's cooking.  Make sure you taste for salt; mine needed a little more.  I thought about cooking in chicken broth, but didn't know if that would make it too salty.

One-Pot Broccoli Pasta
adapted from The Kitchn

1 pound broccoli (about 1 large or 2 medium heads), cut into bite-sized florets
12 ounces dried small shell or ditalini pasta
4 1/2 cups water
1/2 cup whole-milk plain Greek yogurt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
smoked paprika
1-2 teaspoons of Better than Bouillon chicken flavor
Pinch red pepper flakes (optional)
1/2 cup freshly grated Pecorino Romano or Parmesan cheese (about 1 ounce), plus more for serving, optional
a big scoop of whole-milk plain Greek yogurt

Feta cheese, for serving, optional

Fresh basil, for serving, optional

1.  Place the broccoli, pasta, water, yogurt, olive oil, garlic, salt, pepper, red pepper flakes, if using, water, paprika, and Better than Bouillon in a large pot or straight-sided skillet and stir to combine. Bring to a boil over high heat. Continue to boil uncovered, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and almost all the liquid is evaporated, 8 to 9 minutes. (I used a big non-stick soup pot and a wooden spoon- worked perfectly.)

2.  Remove from the heat and stir in the big scoop of yogurt and 1/2 cup Parmesan cheese. Taste and season with additional salt as needed. Serve in shallow bowls topped with feta cheese and fresh basil, if desired.

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Gnocchi in Creamy Tomato Sauce

I loved this quick and easy gnocchi dish.  I have access to such good fresh gnocchi here, I don't think I'll make my own again for a while.  Lol! You cook everything on the stovetop here.  I used my biggest cast-iron skillet and doubled the recipe.  No need to pre-cook the gnocchi here; it cooks right in the sauce.  Love it!

Gnocchi in Creamy Tomato Sauce
adapted from Salt and Lavender
(easily halved- just pick one can of tomato products)

1 tablespoon olive oil
1/2 medium onion chopped finely
1/2 cup dry white wine, red wine, or chicken broth
1 heaping tablespoon Dijon mustard
3-4 cloves garlic minced
1 teaspoon Italian seasoning
1 (about 14 oz) can diced tomatoes with juices

1 (about 14 oz) can tomato sauce

1 cup (can use less) heavy/whipping cream

2 pound uncooked fresh potato gnocchi
1 small handful fresh basil torn or chopped
Salt & pepper to taste
Freshly grated parmesan cheese (optional) to taste

1.  Add the olive oil to a large skillet on medium-high heat. Sauté the onion for about 5 minutes (ok if it's lightly browned). Add the white wine, Dijon mustard, garlic, and Italian seasoning. Stir until you've got a smooth mixture and let it cook for about a minute (wine will evaporate).

2.  Add the diced tomatoes, sauce, cream, and gnocchi (do not pre-cook gnocchi). Wait until it starts to lightly bubble again, then reduce the heat to medium and cover for 5 minutes, stirring occasionally (so it doesn't stick to bottom).  

3.  Give it a good stir, and add the basil and season with salt & pepper. Let it cook for another couple minutes to ensure the gnocchi is fully cooked and the starch thickens the sauce up a bit more.  Stir in parmesan (optional) or sprinkle it on top. Serve immediately.

**This post and photos are property of http://dishingwithdish.blogspot.com/**