Posts tagged ‘pasta’

July 9, 2014

Gemelli With Sausage, Swiss Chard, and Pine Nuts, Recipe review


Tried this recipe for dinner tonight, with some tasty local red swiss chard. Omitted the pine nuts. It was delicious, and the red chard made it quite colorful as well! I’ll definitely make it again, although the kids weren’t fans of the chard and picked it all out.

December 6, 2012

Recipe review: Italian sausage soup


I found this recipe for Italian sausage soup on my friend Eulalia’s blog. Like E, I  used pork sausage (my reason was b/c that’s what I could get without casings at the store and I only had a limited amount of time to make dinner). I also used plain diced tomatoes and added some garlic and oregano, so that I could use the no salt tomatoes. I didn’t really measure the spinach, I used most of a bag. We did use fresh basil – my transplanted herbs are doing pretty well inside! The parsley is actually doing better inside than out.

J and I thought the soup was awesome, although it was more of a stew (could have used more broth). The kids rejected the tomatoes and spinach, but thought the broth, pasta and sausage were good. Typical. We’ll still make it again – got to keep making the kids eat their veggies (and fruit). I’d probably double the recipe next time, this made just enough for the four of us.

March 9, 2011

Not-my-Nana’s Lasagna


(Had to take a bite before snapping the pic. Too yummy!)

As I was flipping through my cookbook while doing menu planning last weekend, I happened across the America’s Test Kitchen lasagna recipe.

Now, as I’ve mentioned before, I’m Italian (half, actually). So I should be able to make rockin’ lasagna without a recipe. But I can’t. I’ve tried. And as much as I’m sure my Nana would kill me for not remembering how she made lasagna, I don’t. Sigh.

This recipe seemed pretty easy… it even called for no-boil lasagna noodles. Now, whenever I’ve made lasagna before, I’ve always used traditional noodles, par-boiling them and then trying to make nice neat layers with sticky wet pasta. Not my forte. No-boil noodles seemed like cheating. Well, I have to say that this is one cheat I’m going to use from now on.

N0-boil noodles are so easy to use, it’s ridiculous. First off, they aren’t a giant sticky glob that has to be unraveled, and which then rips into shreds. They are nice even planks. Second, they don’t have those curly edges (at least the ones we bought didn’t) which makes layering even easier. Finally, they are perfectly sized to cook within a 9×13 pan.

I made half beef and half spinach lasagna – carefully segregating the parts as Lent is here. Just finished a piece of the spinach section for my Ash Wednesday lunch, as a matter of fact. Which is the best thing about lasagna – not only is it the classic make-ahead meal, it re-heats wonderfully.

I think, thanks to my new friends the no-boil noodles, lasagna is going to be making a regular occurence at our dinner table.

February 9, 2011

Penne & Sausage


This is adapted from “Not Your Mother’s…”. I halved the recipe b/c we always had too many leftovers, and tonight we had nothing leftover!

3/4 lb sausage
1/2 lb pasta (any cylindrical)
12-14 oz pasta sauce
12-14 oz water
(total liquid should be 26 oz)

1. Brown sausage and drain fat.
2. Spray crock pot with non-stick cooking spray.
3. Combine liquids in pot and stir.
4. Pour in pasta and stir.
5. Add browned sausage and stir.
6. Cook on low for 3.5 – 4 hrs. Stir after 1.5 hrs to prevent burning.
7. To serve, spoon into bowls and top with parmesan cheese.

I’ve made this with chicken and pork sausage and it was great either way. Don’t forget to stir, the pasta won’t cook evenly.

Everyone here loves this – KG cleaned her bowl!

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