Penne Fra Diavolo

For those who love a touch of spice and seafood this is one delicious dish.  I only used shrimp because it's our favorite shellfish.  Feel free to add seafood of your choice.  Enjoy!

9/21/14

Fra Diavolo Sauce with penne

• 4 tablespoons olive oil, divided
  

• 4 to 6 cloves garlic, crushed
  
• 3 cups crushed tomatoes
  
• ½ cup heavy cream (I use half cream and half milk)
  
• 1 1/2 teaspoons salt
  
• 1 teaspoon crushed red pepper flakes
  
• ½ to 1 cup fresh spinach
  

• 1 (16 ounce) package penne or linguine cooked according to directions
  
• 8 ounces medium shrimp, peeled and deveined(I used already cooked and store bought)
  

*1 tablespoon chopped fresh parsley optional

• shaved Pecorino Romano Cheese
  

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. After sauce has cooked thirty minutes or slightly more remove from stove and add cream slowly stirring constantly.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. 
   

In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink.( I use cooked shrimp) and fresh spinach. Add shrimp to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble slightly. Serve sauce over pasta. Sprinkle with cheese

     

Orecchiette, sausage and spinach a one pot meal

An easy recipe that can be from stove to table in about an hour. Using sweet or hot Italian sausage is the perfect meat for this meal.

A Great combination by using dense Orecchiette pasta which allows the sauce to well into the center of the pasta in every bite. A delicious evening meal.  



8 oz. Orecchiette pasta cooked according to directions
1 lb. sweet loose Italian sausage
1 onion grated coarsely
1/2 lb. baby spinach
1 -15 oz. can petite diced tomatoes juice too.
1/2 to 3/4 cup beef broth
Parmesan cheese

In a large saucepan brown sausage and onion breaking up sausage while cooking.  Add tomatoes and continue to simmer slowly, add beef broth and spinach.

While the above is simmering cook orecchiette according to directions and drain thoroughly.  Add  pasta to tomato sausage sauce. You may have to add more beef broth to keep pasta moist.

Garnish with cheese before serving

Break up sausage while browning into smaller pieces.

Bucatini pasta, arugula and chicken quick meal

An Easy meal which is my short cut recipe.


Although my freezer has lots of meatballs and meat sauce  I found a great substitute for a marinara sauce that IMO takes like my fresh sauce.

 The brand is Victoria and I found it at Costco and most recently I have been seeing it at many other stores in our area.  You can use any jar brand you like but IMO Victoria brand marinara is really as close as I can get to homemade and I'm extremely fussy.

  I've been cooking for 50 years and make sauce all the time but after reading a little more about the brand I decided to go off my high horse lol so to speak and try it.  It's good.  Recently I found their vodka sauce in a 16 oz. jar and decided why not?  Happy to say it's super good and I used it in this recipe.

Note:  I like thick meaty pasta so Bucatini was in my pantry and I used it.  If you don't have Bucatini a nice more dense pasta would be good too!  Such as fettuccine or linguine but use what you think your family would enjoy.  The ingredients and instructions are below. Enjoy!!

1 lb. Bucatini pasta or pasta of choice
1 to 2 cups arugula washed and drained well
1 lb. Boneless thin chicken breast
Salt, pepper, paprika
2 cloves minced garlic
1/4 cup water 
1-16 oz.oz. jar Victoria vodka sauce
Olive oil
Pecorino Romano cheese 

First:  Sauté chicken in a large deep skillet with olive oil, salt, pepper paprika and garlic.

After chicken is slightly browned on both sides add 1/4 cup water, scrape so you get all the pieces that may have stuck a little to bottom of pan and simmer slowly covered for ten minutes.  Add vodka sauce directly to pan(do not drain), cover and simmer slowly for a several minutes or until sauce is bubbling slightly. Keep on low heat until pasta is cooked.



While chicken and sauce are simmering bring a large pot of water to a boil.  Cook pasta for approximately 8 to 10 minutes depending on your pasta directions.  A’dente is preferred choice.  Add arugula and cook for another 2 or 3 minutes.

Drain pasta and arugula.  Place cooked pasta and arugula back in large pot (the same pot you cooked the pasta in)add sauce and top with chicken.  From stove to plate approximately 45 minutes.

Happy Cooking! Yummy!!

You can definitely used homemade vodka sauce for this recipe.  I do have my recipe under Labels but this is a great option for us busy on the go people. xo

Lasagna: My way!

Perfect!

  My mom and mother in law made their own homemade pasta which is very easy to do and I have made it many times!  I'll share the link:  Pasta Dough    The pasta dough is very easy to make and I use my pasta machine so it is really easy.  Mom and Lil ,my mother in law, had very strong arms and rolled those pasta sheets so very thin.  I rely on the pasta machine..just sayin!


**This is a short cut recipe for us modern day people!


I make lasagna every now and again because it's easy and freezable.  I love to freeze meals.  It may be a little more work the day you are preparing it but in the long run it'll really help you out when you just don't know what to have for a quick meal...

Here's my basic recipe:

I make a hearty meat sauce which includes bulk sausage or thinly sliced  Italian sweet or hot sausage.

1 1/2 lbs. ground beef and pork(sliced sausage or meatballs can be added)
2 large cans crushed tomatoes or tomato purée 
1 large can tomato sauce
2 or 3 large fresh basil or 1 tsp. dried basil
2 or 3 cloves minced garlic

Approximately 1  1/2 tsp Salt and 1/2 tsp. pepper

In a large dutch oven pot place several tablespoons olive oil. Add cooked ground meat and cooked sausage.  Cook over medium heat breaking ground meat into pieces while cooking. Add salt, pepper and minced garlic. Cook until browned slightly.  Drain off excess grease and then add the tomatoes, sauce and basil.  Cover slightly and bring sauce to a slight bubble and simmer for approximately 2 hours or more. 

Note: I’ve made this recipe in my crockpot making sure to brown my meat before placing in the crockpot. Then adding the rest of ingredients.

Check out all my Pasta Sauce recipes on the right side of the blog under Labels.. 

If you want to take a short cut , use ground beef and pork and fry until browned, adding some salt, pepper and garlic, add one of your favorite jarred sauces and simmer until meat is tender..

Next I use Barilla no cook lasagna pasta noodles  Usually 2 boxes will be needed for a large lasagna pan.  1 Box fits nicely in a 13x9 in pan.

1 -15 oz. ricotta cheese
Approximately 2 cups or more shredded mozzarella cheese
1 tsp. dried parsley
1 cup extra mozzarella for top as needed
1 egg 
1+cup Pecorino Romano or Romano cheese( save some for top)
Approximately 4 cups meat sauce for a large lasagna pan.

Mix cheeses with egg. Using  a medium size deep baking dish place some sauce and then put the first layer of no boil noodles. 

Then by spoonful while spreading place cheese mixture then add some more sauce , sliced sausage and repeat layers until you have made 4 to 5 layers.  Top with remaining sauce and some mozzarella and grated cheese..

Bake at 350 degrees for approximately 50 to 60 minutes covered...(for a large lasagna pan) Less for a 13x9.  Approximately 30 to 45 minutes.

Take cover off and bake additional 5 minutes or so to make sure cheese on top has melted and is bubbly.  Enjoy!!!

Put a large amount of sauce in bottom of pan.  I used 10 x 14 pan.

Layer sauce then pasta, ricotta mixture, sauce, pasta, ricotta mixture until you have approx. 4 layers

Easy to make lasagna with no boil pasta noodles.

Family favorites recipes from my family to yours, 

10/14/11 original

3/18/13

Italian pasta sauce: A personal opinion

A Blessed Sunday to everyone.

On occasion I get asked why I don’t add oregano or different herbs to my pasta sauce.  Truth be told is that authentic pasta sauce uses basic seasonings. Garlic, basil, salt,pepper and olive oil.  Visiting our family in Italy I watched my relatives cook.  They never added anything in the spice area other than what I use. They said Americans Americanize it with heavy seasonings.  I’m guessing it’s what you get used to 😊. Of course they also use their garden fresh tomatoes which I only use on occasion.

Try your hand on a pasta sauce with basic ingredients. It's the best way to make quick and easy sauce.

Fresh ingredients, limited spices and herbs, and when in season fresh tomatoes. You can't go wrong.

You can find my easy recipes for various versions of my pasta sauce under labels on the right side of the blog.

Enjoy!  

Meatless Pasta Fagioli from my kitchen to yours!

This is an oldie but goodie from the archives.

Hello:  I am re-posting this recipe for those newbies who haven't had a chance to jot down this easy and so good family favorite recipe.  Enjoy and thanks for checking out my blog!  Love, M.j.


It is hard to believe it has been over 1 1/2 years that I have doing my blog!  This dish was prepared for my 100th Blog post.  Today I am going strong at over 600 blog posts and I am truly proud of each and every one that I have shared with you.  I have learned a great deal about blogging and hope that I have entertained and educated you on some new recipes and ideas from my family to yours.  I absolutely love how you have inspired me and hope I have inspired you to get back to some good home cooking!







My 100th blog..Wow!!! I  love pasta fagioli..and I love to make it as well!  Easy and so good! My granddaughters love it so that makes this a great meal to make them when they visit. A definite plus! 

 Mom and grandma made it a lot when I was growing up and I have changed it a bit from their original recipe but the results are still the same..

Everyone loves it! and there are seldom any leftovers.  I am not fussy about how I serve it..Right from stove to table! Make sure you put a hot pad to protect your table.. Italian cheese in a dish on the side.  Put a large ladle in it, extra sauce in a dish if needed,  and it disappears one two three..Hope you enjoy this as much as our family does. I just made this today and it is Oh sooooo good!!!!!.Happy Cooking!

 2 cans cannelini beans (drained and rinsed)
3 medium celery ribs and tops, chopped
3 cloves garlic minced
1 tsp. dried parsley
1 tsp. dried basil or 2 fresh basil leaves chopped
1 medium onion, chopped coarse
1 large carrot,chopped in large pieces( If you put the carrots, celery and onions in food processor and add back into sauce, the sauce will be a little heartier)
1 large can Tomato sauce ( I use Hunts)

1  1/2 cups water 
1 box Ditalini (cooked)
1 tsp. salt
1 tsp. pepper( if you like a kick to it pepper will give it!)
1/4 cup olive oil

Just look at those beans!!!!!!!!!

Mashing some of the beans

In a large Dutch oven where you have placed 1/4 cup olive oil; add onion, carrot, celery and garlic. Simmer slowly  until translucent and slightly browned about 5 to 10 minutes. Remove large pieces. Add tomato sauce, salt, pepper, basil, parsley and 1  1/2 cups water.  Add rinsed and drained beans.. Cook slowly on medium heat.  (you may have to lower heat).   As sauce is simmering, with a potato masher, mash beans slightly to break up some of the beans.  Simmer on low heat.   Cook pasta according to directions..Rinse and Drain.  Add  sauce toss to make sure all pasta is covering the pasta, some grated Italian Cheese(Pecorino Romano or Romano) and toss more.. 

Note: I use Ditali or Ditalini(little tubes).

Note:  Grandma and Mom used basically the same ingredients except they used 1 large can tomato juice and 1 small can tomato paste in their recipe as well as dried beans that were immersed in cold water overnight and then drained. 

Remove large vegetables after they are tender.  You can chop them in a food processor and add to sauce for thicker consistency if you desire.

They also washed their pasta out with cold water after cooking it and then added the sauce which made the recipe a little thinner (soupy). This is a meatless meal but for all you meat lovers you can add 1/2 lb. ground beef or sausage (Just brown it before you add it to the sauce!)

Happy Cooking from my kitchen to yours,





7/15/11 original
1/6/13
8/16/13

Marinara with Gnocchi and Peas: One of my favorite food memories

I love this meal!

I'll start this blog post by saying I love peas and have eaten peas and sauce since I was a little girl.  I don't know how it started but it has become one of my famous all time early food memories.

Till this day my hubby teases me about it.  He had never heard of this dish or would have ever been tempted to eat it.  He is basic Italian and peas are not a part of any of his early food memories. lol

My Mom would make her homemade (meat sauce)every week and with the leftover sauce I would add some drained canned peas and along with a slice of bread or two this was a favorite meal of mine.

Not everyone loves peas but for those of you who do, this is relatively easy to make.  I used my homemade marinara sauce but jarred sauce can be used as well and today I decided to add some bought De Cecco gnocchi which really added to this dish.  

All it takes to make this easy meal is:

1 pkg. De Cecco Gnocchi (17.5 oz)
1 qt. Marinara sauce or desired sauce
1 pkg.. Steamfresh frozen peas (cook according to directions) Canned peas can be used (drain)
Pecorino Romano cheese

Cook gnocchi according to directions.  Drain.  Microwave peas.  Heat sauce. Add gnocchi and peas. Toss with sauce and add fresh Pecorino Romano Cheese.  Serve with Salad. 

Enjoy!

Happy Cooking from my kitchen to yours

6/29/12 
3/6/13
2/18/14

Our Family Christmas 2016 "Buon Natale"!!!

Merry Christmas from my family to yours,

Our Christmas was wonderful and fun. Games, gifts and lots of food and laughter.  It also helped that our Steelers played and won a great game.  We were all glued to the TV.

How can it not be fun with 3 teenagers and 2 twenty year old?

I look forward to our Christmas family get together every year  because as the grandchildren get older they have many social and school options so Christmas is a time we can connect and find out a little more about what's going on in their lives.

Two are in college and one is busy with soccer and the other is busy with basketball. Practice practice practice. Our youngest granddaughter is a high school cheerleader which doesn't give her many free nights. 

They excel in their studies and are very conscientious of the importance of a good education.  Makes me very proud.

Here are a few photos of the day. 

I made homemade gnocchi

Gnocchi with meat sauce

Sweet Ricotta filled cannoli

Granddaughters!!

Saran Wrap Game..Poppy giving instructions...

Lots of laughs

As my Dad used to say "he's taking a fiver"...

Veggie aglio

A great light easy meal for you and your veggie loving family.

Note:  Cut back on the pasta and add lots of vegetables to lighten the carbohydrates.

1/2 cup broccoli florets
1/2 thin sliced carrots
1/2 cup sliced zucchini
1/2 cup peas
1/2 cup spinach
1/2 cup mushrooms (optional)
1/2 cup cauliflower florets
1/2 cup olive oil
2 cloves minced garlic
8 oz. Angel hair pasta(reserve 1/2 cup water)
Salt and pepper
Grated Pecorino Romano cheese

In a medium size pan on low heat place olive oil and garlic . Add mixed vegetables of your choice and sauté until slightly tender.

While veggies are sautéing cook pasta in salted water until a’dente. Drain and toss with veggie/olive oil. Add pasta water if too dry.  Garnish with grated cheese. Enjoy!