Sausage any pasta – i used fresh tortellini any vegetables- i used okra/brusselsprouts crushed red pepper Boil pasta sautee sausage use oil from sausage to cook vegetables use crushed red pepper during cooking Advertisements
HOLY CRAP I WANTED TO EAT THIS ALL DAY. Mike & I made this for dinner (mostly Mike) and luckily we made enough for the week. This lady’s blog has gem after gem. CRAZY GOOD. Sauce: 2 tablespoons extra virgin olive oil 1 medium garlic clove, minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander… Continue reading Tahini Pasta
Welp, I made baller pasta sauce so I had to serve it with something awesome. MANICOTTI. I used Martha Stewart’s recipe because of the lemon zest. NEED: Coarse salt and ground pepper 8 manicotti shells (from an 8-ounce package) 1 teaspoon extra-virgin olive oil 1 container (15 ounces) part-skim ricotta cheese *i think I used… Continue reading MANICOTTI for my man
I woke up thinking about pasta. Like what if I add things to it. what can I add to it? Also can I change the flour ? Can I make it gluten free ? I’m excited to try again next weekend.
we are a part of the pasta nation. sing it with me Janet. We used our fresh fettucini in a few ways. We made red sauce & meatballs. We also covered it in butter and other delicious things. USED: Fresh fettucini…not sure how much..enough for 2 people though 3 tbsp butter 1 tsp red pepper… Continue reading PASTA NATION
Over the snowstorm we made pasta for the first time ever. We now know: 125g flour (1 cup) to one egg For fettucini we used setting 6 on our roller. TOO THICK. go to setting 3. I did read on Serious Eats that to get better results you should do: one whole egg (1.4 ounces white;… Continue reading FRESH EGG PASTA HOORAY!
Soba Noodle Salad with Salmon and Asparagus I got this recipe from Bon Appetit. What a gem! Fresh tasting and healthy. We doubled the noodles and salmon – but not the sauce which goes a long way- and we had extra for dinner the next night. It’s served cold over a bed of spinach. Would… Continue reading Soba Noodle Salad
While driving to the grocery store I think what am i truly hungry for …flavor, texture, amount of leftovers..Today it was meat and carbs….and having leftovers to eat all week is a plus: What you need: 1 pound elbow macaroni 3 tablespoons extra-virgin olive oil, plus more for tossing 1 onion, finely chopped 1 green… Continue reading CARB LOADING OVER HERE….
I made this pasta…the girl who wrote the recipe made it sound too wonderful NOT to try. http://food52.com/recipes/2577-rhonda-s-spaghetti-with-fried-eggs-and-pangritata-for-one and her picture is glorious! DISCLAIMER: NOT GOOD REHEATED!!!!! Pangritata 2tablespoons olive oil 1/3cup fresh or stale coarse breadcrumbs- i used Panko 2teaspoons minced fresh rosemary leaves Zest from half a lemon Heat 2 tablespoons olive oil… Continue reading PASTA FRIDAY
We went out to celebrate my sisters birthday at an Italian restaurant in Bridgeport and the wine was flowing! Alana loved her shrimp and lobster w/ penne in vodka sauce and I had never made one… so here is my attempt! Salt One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid 1… Continue reading Penne alla vodka!