Category Archives: PASTA RECIPES

CREAMY SMOKED SALMON LINGUINE WITH SPINACH  

OK, OK, this is not a low-calorie dish. And you know I am really trying to be good. But when a friend gifts you with homemade smoked salmon, like our good friend Jamie did lately, you almost owe it to yourself, and your benefactor of course, to do something special with it. So, that’s just exactly what I did. And really, how can you possibly go wrong with a butter, cream, and lemon sauce? It really isn’t possible. And since we have chives coming out of our ears, why not throw some of them in too? And is there ever a time when a tiny pinch of crushed red pepper flakes and freshly ground black pepper isn’t perfect for that subtle taste of spice that most of us hold dear? Of course not! But then, what pasta shape to use? Well, for this dish, I decided linguini would be perfect. And you know what? It was.

And since everything about this pasta dish screamed high fat and high calorie, I decided to give a nod to healthy by adding some fresh spinach. And what a good idea if I do say so myself. It gave the dish a bit of color and in no way detracted from the wonderful flavor of the dish. In fact, it added another flavor dimension that was quite delicious.

Now if you are the kind of person who likes to prepare dishes that take hours to build, you are not going to appreciate this dish. The flavor yes, but not the short bit of time it takes to prepare. Because this dish is truly fast and easy to make. Perfect for after work or for someone who just isn’t in the mood to spend a lot of time in the kitchen. Add a simple salad as a side, and dinner is on the table before you know what hit you!

So, if you too are a pasta lover, and like me, think that smoked salmon is proof positive that there is a God, then this is the dish for you. So easy to prepare and definitely company worthy. Suffice it to say, Mr. C. couldn’t stop eating the pasta until it was all gone. He even scraped the pot so that no remnant of the sauce remained in the pan. Since he does the dinner dishes, he could almost have put the pan away unwashed. Almost!

Well, this is going to be a lazy day for me. Mr. C. has a gig this evening so he will be away at dinner time. So, I am going to fry me up some zucchini (find my recipe for Fried Zucchini on this site) and pig out all by myself. Then I’m going to hunker down with a book by a new author to me that I was introduced to by my sister-in-law Katie. I had never heard of Peter Swanson. But after just reading a few chapters last evening, I’m hooked. The book is entitled Nine Lives. Interesting premise, and the writing is great. So, if you’ll excuse me, I need to find out “who done it”!

Thank you again Jamie for the smoked salmon. It was “heavenly”.

Peace and love to all.

3 T. unsalted butter

zest of 1 lemon

Juice of 1 lemon

freshly ground black pepper

tiniest pinch crushed red pepper flakes

2 T. minced fresh chives  

½ c. heavy cream

¼ c. milk

4-6 oz. smoked salmon, cut into small chunks

6 oz. linguine or fettuccini, cooked al dente (reserve some of the cooking water)

2 lg. handfuls roughly chopped fresh baby spinach

pasta water, if needed

Melt the butter in a large skillet over medium heat. Add the lemon zest, lemon juice, black pepper, crushed red pepper flakes, and half of the chives. Cook for a couple minutes, stirring occasionally. Stir in the cream and milk. Simmer over low heat for about 5 minutes as the sauce begins to thicken.

Stir the smoked salmon, al dente drained pasta, and spinach into the cream mixture. Cook for a few minutes, tossing to coat. Taste for seasoning.

If the sauce looks a too dry, add some of the pasta water, a tablespoon or two at a time until the sauce is very creamy.

Serve immediately, topped with the remaining chives.

 

BAKED ITALIAN SAUSAGE MEATBALLS

Yesterday when I asked Mr. C. what he would like for dinner, he gave not a moment’s hesitation before uttering those three little words I love to hear. Spaghetti and meatballs. Now you have to admit, those are three words that can almost always elicit a positive response from everyone. Because who doesn’t love spaghetti and meatballs? Right?? So, with no hesitation on my part, I said – “your wish is my command, or words to that effect”. Anyway, I got right on it.

But always being one to change things up a bit, I decided to make the meatballs using only bulk Italian sausage rather than my usual half and half ground beef and sausage. But stay with my no fail, always delicious, stinkin’ easy to build, why mess with perfection, favorite Marinara Sauce recipe. (See recipe below.) So, that’s just what I did. And there was much rejoicing at our dinner table last evening.

So, it you too are a spaghetti and meatballs fan, and who in their right mind isn’t, give this quick and easy recipe a try. No fancy ingredients, not a lot of fuss and bother to prepare, and a dish that is sure to please everyone in your family.

Well, today is the 4th of July. And I wish I could say that I was looking forward to all the fireworks. But I just can’t get into a celebratory mood this year. I guess I am finally coming to the realization that as a liberal, I am quickly becoming part of the minority. Or so it seems. And even if liberal leaning is still embraced by the majority of our citizens, some conservative politicians and their followers/appointees are making changes regardless of who or what gets hurt in the process. Women’s rights, our environment, deaths by unlimited numbers and types of guns, etc. etc.

So, I am staying home tonight and celebrating in my own way. I’m going to think about the wonderful life I have been blessed with thus far. I am going to remember the friends and family members who are no longer living. And I am going to pray that our nation can once again be represented by people who uphold the constitution and everything it has always stood for. Imperfections notwithstanding!

And lest any of us have forgotten why we even have a constitution, and why we should fight diligently to keep our constitution alive, I will leave you with our constitutions Preamble:

“We the People of the United States, in Order to form a more perfect Union, establish Justice, insure domestic Tranquility, provide for the common defence, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity, do ordain and establish this Constitution for the United States of America.”

Peace and love to all.

1 lg. egg

1 T. milk

1 lg. clove garlic, finely minced

¼ tsp. fennel seed

tiny pinch crushed red pepper flakes

freshly ground black pepper

¼ c. rolled oats

½ c. finely grated Parmesan cheese

1 lb. bulk Italian sausage

Lightly grease a low sided baking sheet.

In a large bowl stir the egg, milk, garlic, fennel seed, crushed red pepper flakes, and black pepper together. Add the rolled oats and Parmesan cheese. Mix well. Add the sausage and mix until well blended. 

Using a #60 (1 tablespoon) ice cream scoop, plop the meatballs onto the prepared baking sheet. If you don’t have an ice cream scoop, use your hands to form balls.    

Bake in a pre-heated 400-degree oven for 15 minutes. Remove from oven and drop into your favorite marinara sauce or soup just before serving. If you don’t have a favorite marinara sauce or Italian meatball soup recipe, my recipes for both are provided below.     

MARINARA SAUCE

3 T. extra-virgin olive oil

1 c. chopped onion

4 cloves garlic, chopped

2 (28-oz.) cans chopped, whole, or diced tomatoes (Italian tomatoes preferably)

2 bay leaves

pinch crushed red pepper flakes

2 tsp. dried oregano (I use Mexican dried oregano)

1 tsp. kosher salt

freshly ground black pepper

½ c. loosely packed chopped fresh basil leaves

1-2 T. butter, opt.

In a large, covered saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaves, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients.

Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is thinner than you prefer. As the sauce gently burbles away, it will thicken quickly. So, keep a close eye on it as it reaches your desired thickness.)

Remove from heat, discard bay leaves, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.  

ITALIAN MEATBALL SOUP

2 tsp. extra virgin olive oil

½ c. diced onion   

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 garlic cloves, finely minced

½ c. dry red wine (I use Gallo Hearty Burgundy)

4 c. beef broth, or more if the soup appears too thick      

¼ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 tsp. dried Italian seasoning

½ tsp. dried basil

pinch crushed red pepper flakes

1 tsp. Worcestershire sauce

1 (14.5 oz.) can diced tomatoes (preferably Italian)  

4 T. tomato paste, again preferably Italian

meatballs

1 c. dry macaroni

2 T. chopped parsley

grated Parmesan cheese, for serving (or Pecorino Romano or Asiago)

Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.

Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).

Add meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley. Serve piping hot. Pass the grated Parmesan cheese.  

 

LEFTOVER STEAK STROGANOFF

The noodles I use anytime egg noodles are called for in a recipe. (Costco)

As a younger woman, I could routinely eat a beautifully rare 12 oz. steak and all the fixing’s and still have room for dessert. Now, I can’t even finish a 6-oz. steak, much less a baked potato. And I find this reality completely inequitable! When I was younger, I couldn’t afford to buy or order a really great piece of meat. And now that I am older, I can occasionally justify serving or enjoying a truly fabulous steak in a restaurant but don’t have the room to finish the whole darn thing! Where is the “fair” in this dilemma?

So, the other evening as three quarters of my delicious steak lay uneaten on my plate, I decided this perfect bit of meat could not go to waste. Plus, I had been promising Mr. C. Beef Stroganoff for quite some time. So, this became one of those aha times. Leftover Steak Stroganoff – here we come!

Using my old tried and true Beef Stroganoff recipe as a guidline, this recipe came into being. And what a wonderful way to use up leftover steak. As long as you only add the thinly sliced steak right at the last minute, you don’t have to worry about the rare steak becoming tough.

So, not only is this dish delicious, it’s very quick and easy to prepare. Served with a nice green salad or veggie, it’s perfect for a couple of older appetites, with leftovers the next day for lunch. Better and better.

Well that’s it for today. I don’t have the energy to write a long rant (diatribe really) about the state of our union, so consider yourself lucky.

Have a wonderful day. Be kind to everyone, including yourself. And remember, none of us had a choice in the color of our skin, the parents we were blessed or cursed with, or anything else that was given to us at birth. The only real choice we have is in how we use the blessing we were given to not only make life better for ourselves, but also for those around us.

Peace and love to all.

2 T. unsalted butter

½ sm. onion, diced

1 lb. sliced button mushrooms

2 garlic cloves, finely minced

2 T. unbleached all-purpose flour

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef)

¼ c. dry red wine

1 tsp. Worcestershire sauce

½ tsp. dried thyme

½ tsp. paprika

freshly ground black pepper

1 T. chopped fresh parsley

1 c. sour cream

2 c. thick egg noodles, cooked al dente

⅓ – ½ lb. thinly sliced rare steak

Heat butter in a heavy frying pan. Add the onion and cook for about 5 minutes. Add the mushrooms, and sauté until nicely browned. Add the garlic and cook for 1 minute.

Stir in the flour and cook for 1 minute. Add the water, beef base, red wine, and Worcestershire sauce. Cook until the mixture starts to thicken. Add the thyme, paprika, black pepper, parsley, and sour cream. Bring just to a boil. Taste and adjust seasoning.

Stir in the cooked noodles and meat. Bring back to a gentle boil. Remove from heat and serve at once.        

 

ITALIAN SAUSAGE AND PENNE RIGATE SOUP WITH CROSTINI   

Soup
Crostini made with Tangy Overnight Sourdough bread – recipe to follow within the next couple of days

OK, at first glance it looks like a lot of ingredients in this recipe. And your first glance would be correct. But other than frying the Italian sausage, chopping the mirepoix (onion, carrot, celery), garlic, spinach, fresh parsley, and basil, the rest of the preparation is quick and easy. Just a matter of adding a bit of this and a bit of that to the pot. Then the soup burbles for a while, and soups on!

And what you get for this effort, is a truly rich and delicious soup. And a meal unto itself. Nothing else required. Of course, if you want to take the meal to an even higher level, while the soup simmers away, you can build crostini to serve with the soup. (See recipe for crostini below)

And now, my friends, you have a meal fit for a king or queen. (Or even company!)

So, frankly, there is nothing left to say. I want this soup to speak for itself!

Peace and love to all.

1 T. extra virgin olive oil

1 lb. bulk Italian sausage 

1 c. chopped onion 

1 med. carrot, chopped 

2 ribs celery, sliced

3-4 cloves garlic, finely minced

¼ c. dry red wine

4 c. chicken broth

1 (28-oz) can tomatoes (preferably Italian)

2 T. tomato paste

2-3 Parmigiano-Reggiano rinds*, opt.

1 bay leaf

2 tsp. paprika

2 tsp. Italian seasoning

1 tsp. fennel seed, coarsely cracked

pinch crushed red pepper flakes

½ tsp. seasoned salt

freshly ground black pepper

½-1 c. penne or penne rigate** pasta (or pasta of choice)   

2 c. chopped fresh spinach, chard, or kale

2 T. chopped fresh parsley

⅓ c. chopped fresh basil (or 1 T. pesto)

freshly grated Parmigiano-Reggiano or Pecorino-Romano (or combination)

freshly baked crostini or baguette slices (see recipe for crostini below)

Heat olive oil in a large, covered soup pot over medium heat. Add the sausage and break into chunks as it browns. When brown, remove from pan and set aside***.

Add onion, carrot, and celery to the pot. Sauté until onion starting to soften, about 6 minutes. Add garlic and sauté 1 minute longer. Add the red wine and cook until liquid is all but evaporated.

Add the broth, canned tomatoes (plus juice), tomato paste, Parmigiano-Reggiano rinds*, bay leaf, paprika, Italian seasoning, fennel seed, crushed red pepper flakes, seasoned salt, and black pepper.

Bring to a boil, cover, reduce heat to medium-low, and let simmer for about 30 minutes.

Add penne rigate. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as pasta will tend to stick). Cook until pasta is nearly al dente. About 8 minutes. Stir in cooked Italian sausage and cook for 2 minutes. Taste and adjust seasoning. Remove from heat. Stir in spinach, fresh parsley, and basil.

Serve hot. Pass grated Parmigiano-Reggiano or Pecorino-Romano. Great with crostini or fresh, chewy sourdough bread.

*Parmesan rinds

I used to feel cheated by having to pay for the thick rind on Parmigiano-Reggiano. Heaven knows, the stuff was expensive enough without having to discard the rind. But I love the flavor of Parmigiano-Reggiano, so, I would pay the price. But a few years ago, I read that Parmigiano-Reggiano rinds are packed with flavor and can enrich the taste of tomato-based sauces, ragù, and soups. So, I have been using them ever since. (When I remember to use them, that is!)

**Penne and penne rigate

The shape of penne comes from the Italian word for “quill.” There are generally two variations of penne: smooth (lisce) and ridged (rigate). Thanks to its ridges, the rigate version is a bit sturdier and tends to soak up more sauce than smooth penne.

But either are perfect in this soup. As are elbow macaroni or any other small pasta.

***Setting cooked sausage aside

I have found that when I cook sausage for soups like this one and leave the meat in the pot while is simmers to blend all the other wonderful flavors, the meat loses it’s unique flavor in the process. And I want that burst of sausage flavor when I enjoy my soup. So, I remove the meat just after it’s been cooked and add it at the end. You, of course, can leave the meat in the entire cooking time if you prefer. It’s a personal choice.

CROSTINI

crusty French or Italian bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.  

Slice the baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

  

SAVORY MUSHROOM RICE-A-RONI

Some entrees just scream to share the spotlight with a dish that is creamy and savory. So, last evening when I baked a capon* (yup, a capon), I felt it necessary to serve a side dish that would complement not only the rich and pleasing texture of the meat, but also the subtle flavoring I had added before I set the guy to roast in the oven. So, I invented this recipe.

And yes, I know. White rice and pasta in the same dish. Isn’t one or the other enough without adding insult to injury by including both? What were you thinking Patti? Well, it was just one of those dinners that called for a side dish that was just a bit special. After all, we were having capon for dinner! So, a special side dish was absolutely in order. And no, we don’t eat capon on a regular basic. In fact, this was the first time! But definitely not the last time. The meat was amazingly tender and tasty. And when it is once again safe to have dinner guests, and we can find capon in our local grocery stores (usually only during the holidays), this special bird is going to be on the menu! And I gotta say, this side dish will be on the table right along with Mr. Capon. And I’ll probably complete the meal with steamed fresh green beans just like I did last night. Made for pretty darn good eating if I do say myself.

And yes, of course I’m going to share the recipe for Dutch Oven Baked Capon with Lemon, Garlic, Rosemary, and Thyme. Look for that recipe in the next couple of days. But back to this recipe.

This side dish is easy to prepare and really quite delicious. And except possibly for the addition of dried mushrooms, a dish that children should enjoy.

So, be brave. Make this dish with both white rice and orzo pasta. You really do need to treat yourself on occasion. And I frankly can’t think of a better way!

Peace and love to all.  

⅓ c. small pieces of dried mushroom

½ c. boiling water

2 T. unsalted butter

½ c. orzo pasta

½ c. uncooked long grain white rice  

½ c. diced onion

½ c. finely diced celery

2 cloves garlic, minced

⅓ c. dry sherry

2 c. vegetable broth, or a bit less if there is still quite a bit of mushroom soaking water left after the mushroom pieces have re-hydrated

½ tsp. seasoned salt

freshly ground black pepper

½ tsp. dried thyme

2 T. chopped fresh parsley

½ c. toasted slivered or sliced almonds

Place the pieces of dry mushroom in a small bowl. Add the boiling water, stir, and set aside.

Melt the butter in a lidded pan over medium-low heat. Add the orzo pasta and rice and fry until just starting to turn golden brown. Stir in onion and celery; cook for a couple of minutes. Add the garlic and cook for 1 minute. Stir in the dry sherry and cook until liquid is evaporated.  

Stir in the broth, re-hydrated dried mushroom pieces plus any remaining liquid, seasoned salt, pepper, and dried thyme. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has all been absorbed, 20 to 25 minutes.

Remove from heat and stir in the parsley and almonds. Adjust seasoning. Let stand for 5 minutes, then fluff with a fork.

*According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store. This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

BTW – capon is still relatively expensive poultry. About $6 a pound. But well worth the money. And, at least in our immediate vicinity, capons are only available during the holidays. But if you are feeding 3-4 people for Thanksgiving, for example, a capon would certainly be my choice over a small turkey. And I love turkey. Just sayin’!

    

CREAMY SHRIMP AND BROCCOLI FETTUCCINI (reduced fat)

I don’t have a sweet tooth. I have a creamy tooth. Or should I say, creamy teeth! If it has a cream sauce, I will eat just about anything. OK, I draw the line at creamed Spam, eel, chitlins, Rocky Mountain oysters, or other ingredients of that ilk. But that’s about it!

But true cream sauces are not good for us. So, I must cheat. I am forced, by my desire to keep us healthy, to achieve that lovely smooth creamy taste and consistency we so admire by substituting highly caloric ingredients with those that are less caloric. Not an easy feat my friends. But definitely one worth pursuing.

Now at first glance, this recipe might scare you because there is still some butter and cheese in the recipe. But if you consider the amount of cream, butter, and cheese in a regular alfredo sauce, you should feel significantly relieved by the substitutions I have made in this recipe. And regardless of the fact that this sauce is basically a fake alfredo sauce, it is still absolutely delicious. That creamy flavor and texture we all adore is still there.   

But, in truth, no cream sauce is ever going to be as healthy as say, a simple tomato-based sauce which has roughly 55 calories, 1 gram of fat, and 280 milligrams of sodium per ½ cup serving. Whereas a true alfredo sauce has about 275 calories, 28 grams of fat, and 145 milligrams of sodium per serving. But there are just some dishes I am unwilling to live without. And a creamy pasta dish like this one is just one of those dishes.

So, if you too love shrimp and broccoli in a creamy sauce with pasta, this is the dish for you. Not too much sauce. Not too much pasta. Just the right amount of everything.

Well, it’s Thursday here on Camano Island. Nothing planned for the day but posting this recipe, researching recipes, and planning what to fix for dinner. Of course, I could do a little housework, but that seems too productive for such a mellow day. So, I think I’ll read a while this afternoon, do some more planning for our September trailer trip, and generally take it easy. With omicron still running amuck, this forced confinement is getting a bit old. But I would still rather be safe than sick. So, I basically stay home as much as possible. And yes, I know, the best laid plans of mice and men often go awry. (You can’t live to my ripe old age and not know first-hand the truth contained in that statement.) But I am willing to stay home if it helps keep me and others from contracting this terrible disease. I just feel blessed to have a home. A place to stay warm, sleep, eat, and stay healthy. My wish is that everyone else was as lucky.

Peace and love to all.

1 T. extra virgin olive oil

2 c. small bite-sized pieces of fresh broccoli (florets and peeled stems)

5 cloves garlic, finely minced

¼ tsp. kosher salt

freshly ground black pepper

tiny pinch crushed red pepper flakes 

1 lb. lg. uncooked shrimp (peeled and deveined)

2 T. dry white wine

1 T. unsalted butter

1 T. flour

1½ c. milk

2 oz. cream cheese 

½ c. freshly grated Parmesan, plus more for passing  

6-oz. fettuccini pasta, cooked al dente (save some of the pasta water)

Heat the olive oil in a large fry pan. Add the broccoli and sauté for 2-3 minutes. (Broccoli should still be crisp.) Add the garlic, salt, pepper, and crushed red pepper flakes. Cook for 1 minute. Remove broccoli mixture from pan and place in a bowl.

In the same frying pan, over medium heat, cook the shrimp until they are pink. Remove from pan and add to the bowl with the broccoli. Pour wine into the pan and cook until just a whisper of liquid remains. Add the tablespoon of butter and the flour. Whisk together and cook for about a minute.  

Gradually whisk in the milk, and cook over low heat, whisking constantly, until sauce is very slightly thickened. Stir in the cream cheese and whisk until the cream cheese is lump free. Stir in the Parmesan. Taste and adjust seasoning.

Add the broccoli and shrimp to the pan. Then gently toss in the al dente pasta until it is well coated with sauce. (Add a bit of pasta water if the sauce is too thick.) 

Serve immediately. Pass additional Parmesan at table.

  

ITALIAN SAUSAGE PASTA WITH ROASTED RED PEPPERS AND MOZZARELLA CHEESE

Well, once again laziness and frugality paid off here at Chez Carr.

I had a couple of left-over Italian dinner sausages, half a jar of Cento brand roasted red and yellow peppers, and a couple of cups of shredded mozzarella cheese in the fridge that either needed to be used or added to the yard waste barrel. (And no, they were neither engulfed in blue fur or too far gone to use safely. Just great ingredients that really should be used before they went bad.) So, what immediately sprang to mind was a pasta dish. (Unfortunately, pasta is never far from what’s on my mind, but that’s a discussion for another day.)

So, I decided a quick and easy “lasagna like” casserole for a lazy Saturday evening meal would be perfect.

Starting with my old standby marinara recipe, I deleted a couple of ingredients, added a couple of others, and came up with what you see written below. And OMG, for the brief time I spent on this dish, it tasted like I had spent hours slaving over its preparation. Plus, I got to use part of a package of strozzapreti pasta in the process. Which BTW, we discovered we really liked. (I had been a bit reluctant to try it because A) it is hard to find in our part of the world, B) I thought it might be difficult to eat, and C) because I’d purchased it two or three years ago and it might no longer be good.) Well, not only was it still good; it was absolutely delicious. And my hesitation about the shape making it hard to eat; completely unfounded. Of course, I did break the roughly 3-inch pieces in thirds, which significantly reduced any chance of choking. (Read about the history of strozzapreti below.)

So, if you too love a pasta casserole, give this recipe a try. And don’t be afraid of using fennel seed. After all, it’s what makes Italian sausage so delightfully delicious. Stay safe everyone. And peace and love to all.

3 T. extra virgin olive oil, divided

½-1 lb. Italian dinner sausage, cut into thin slices (or bulk Italian sausage)

½ med. onion, chopped

4 garlic cloves, finely minced

1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)

1 c. chopped roasted red/yellow peppers (Cento brand is amazing)

1 bay leaf

pinch crushed red pepper flakes

1½ tsp. dried oregano (I use Mexican oregano)

1½ tsp. ground fennel seed

½ tsp. kosher salt

freshly ground black pepper

6 oz. strozzapreti*, gemelli, or fusilli pasta – cooked al dente

2 generous c. shredded mozzarella cheese, divided

In a large fry pan, heat 1 tablespoon of the olive oil. Add the sliced Italian sausage and cook until the sausage is nicely browned on both sides. Remove from heat and set aside.

In a medium sized heavy covered pan, heat the remaining 2 tablespoons of olive oil. Add the onion and cook just until softened. Add the garlic and cook for one minute.

Add the chopped or diced tomatoes, roasted red peppers, bay leaf, crushed red pepper flakes, oregano, ground fennel seed, salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Meanwhile lightly butter a 9×9-inch baking dish. Set aside.

After the sauce has burbled for 30 minutes, stir in the browned sausage and al dente pasta. Scoop half of the mixture into the prepared baking dish. Then sprinkle with half of the shredded mozzarella, them layer on the remaining sauce. Sprinkle on the remaining shredded mozzarella cheese.

Bake uncovered in a pre-heated 350-degree oven for 30 minutes. Remove from oven and let sit for 5-7 minutes before serving.

*To quote Chef Stef “Strozzapreti is the taller cousin of cavatelli and the gangsta of the pasta family. Strozzapreti‘s name literally means “Priest Stranglers”. Yes, in the Middle Ages this pasta was designed to choke priests to death right in front of you as you were having dinner. The Heimlich maneuver hadn’t been invented yet.  But a hatred of paying taxes to the church had been. Furthermore, medieval Italy had a love of curses. Apparently a sfoglina (female pasta maker) would mutter a curse damning the priest with each cut of pasta. Think of strozzapreti as the semolina version of John Wick**!”

**Apparently, John Wick is a fictional character and the titular protagonist of the neo-noir action thriller film series “John Wick,” portrayed by Keanu Reeves. John is a legendary hitman who had retired until a gang invades his house, steals his car, and kills the puppy that his late wife Helen had given him.

 

LEMONY SHRIMP PASTA

The only thing Mr. C. and I disagree about regarding this dish, is that he likes his pasta lightly sprinkled with Parmesan cheese, and I like mine undecorated. Other than that, we totally agree that this is one of the best pasta dishes we have ever tasted. Now I realize this recipe is ever so close to my recipe for Spicy Lemon Shrimp with Pasta. But it is just different enough to be interesting. But either recipe will guarantee a better lemony shrimp pasta dish than you will ever taste in any restaurant. Not bragging here folks – just stating a fact.

Because most restaurants have to dumb down their recipes to please the majority of their clientele. So, instead of making recipes like this one lemony enough, they will only go so far. And of course, restaurants don’t use as much shrimp, because, well, shrimp costs money. And they are in the business of making a profit. And heaven help them if they give a dish like this a bit of a kick. But that little “kick” helps make this dish super delicious.

So, of course I am prejudiced, but I have eaten many a lemon shrimp dish where only my sense of decorum prevented me from paying a visit to the restaurant chef and demanding a lemon, a pinch of crushed red pepper flakes, and more shrimp! Now you too won’t have to be tempted to embarrass yourself or whomever you are dining with. When you get a hankering for an easy lemon pasta to prepare, that is going to make every adult in your home happy, don’t hesitate to give this recipe a try. I do feel that this much flavor might be a tad too much for a young child. But if you too are empty nesters, I say GO FOR IT!

And of course, you must be a lemon lover. Because lemon is really the star in this pasta. Of course, the shrimp doesn’t hurt either. But it’s really the intense lemon flavor that takes this dish into a whole new realm of delicious. So, please give this recipe a try.

As always, keep smiling, keep cooking, and keep trying new dishes.

Peace and love to all.

1 lb. lg. uncooked shrimp – peeled, de-veined, and tails removed  

1 T. unsalted butter

1 T. extra virgin olive oil

2 green onions, thinly sliced

4 garlic cloves, finely minced

¼ c. dry white wine

½ c. chicken stock

2 tsp. grated lemon zest

3 T. lemon juice

¼ tsp. kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

3-4 T. loosely packed minced fresh parsley

8-oz. spaghetti, cooked al dente

finely grated Parmesan cheese, opt.

Heat the butter and olive oil over medium-high heat. Add the shrimp, green onions, and garlic; cook just until the shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.

Add the wine to the pan and cook until the liquid is mostly evaporated. Then add the broth, lemon zest, lemon juice, salt, pepper, and crushed red pepper flakes. Bring to a boil and cook for about 1 minute. Return shrimp mixture to pan and heat through.

Remove from heat and add in the al dente pasta. If more moisture is required, add in a bit of pasta water and return pan to heat for only about a minute. Taste, adjust seasoning if necessary, then stir in the fresh parsley. Serve immediately.

Pass Parmesan cheese at table.

CREAMY GORGONZOLA FETTUCCINI WITH SPINACH

Yesterday I was in the mood for pasta. But not in the mood to spend long hours in the kitchen. I just wanted to prepare an easy and delicious creamy sauce that would lovingly encase perfectly cooked pasta. Not too much to ask, right?!?! But then came the dilemma. If I didn’t want to spend time hacking and slashing vegetables, or frying up meat, or even watching over a simmering pot, the dish had to be very, very simple.

I thought about making a simple mac and cheese, but that wasn’t quite what I was after. I wanted a dish that was a bit more decadent. But cheese definitely could be part of the equation. And then I remembered that I had a big old honkin’ tub of Gorgonzola cheese from Costco in my fridge. And ideas started formulating quicker that I could write them down.

I knew I didn’t have any heavy cream available, but then Gorgonzola cheese is already so very rich. Perhaps starting with a simple béchamel sauce would be the better choice regardless of whether or not I had heavy cream at my disposal. Then what else could I include in the sauce to add interest and possibly offset some of the richness? (I’ve eaten too many Gorgonzola sauces that became cloying after just a few bites.)

It just so happened that I had a bit of fresh baby spinach available, so now my plan was really coming together. But what kind of pasta to use?

I so dearly love plain old spaghetti, but I thought this yummy sauce might demand a bit more of a sophisticated partner. So, fettuccini immediately came to mind. And luckily, fettuccini was the perfect choice. Then it was only a matter of what to serve with the pasta. Salad. It had to be a simple salad consisting of lettuce with a fairly acidic dressing to offset the richness of the pasta. And it just so happened that I had recently found a recipe for Savory Italian Dressing (will post in the next couple of days) that I thought would totally fit my needs. So, I made the dressing and chopped up some romaine. Total time spent in the kitchen for both the pasta and salad – about 60 minutes. Yeah!

And I must say, the pasta was delicious. We ate every bit of it. And the salad was perfect. Crunchy from the romaine, and the dressing is one that I will be making over and over. Simple to prepare and so very flavorful. One of the best dressing I have ever tasted.

So, as always – stay safe, stay happy, and keep finding the joy in your life. It’s getting warmer outside and daylight is getting longer. Buds are appearing on trees. And while March may bluster and spit water at us, we know that Mother Earth is in her rejuvenating phase. And I for one am going to let Mother Nature take a crack at revitalizing me too. After all we have gone through in 2020 and what yet remains to be done to keep covid-19 under control, it feels to me like Spring could not have come at a better time.

Peace and love to all.   

3 T. unsalted butter

1 T. flour

1 c. whole milk

1 c. Gorgonzola cheese crumbles

freshly ground black pepper

2 loosely packed c. fresh baby spinach

¼ c. finely grated Parmigiano-Reggiano

scant 8 oz. fettuccini pasta, cooked al dente (reserve cooking water)

Heat the butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add the flour and cook for 1 minute. Add the milk and let burble away until the sauce starts to thicken. Remove from heat and stir in the Gorgonzola cheese until the sauce is smooth, about 2 minutes. Then stir in the black pepper and spinach. Place over low heat and add the al dente pasta and Parmesan cheese. Taste and adjust seasoning. Thin with reserved pasta water if necessary. Serve immediately.

CREAMY LEFTOVER SALMON FETTUCCINE ALFREDO

Yesterday I posted a recipe for Herb and Garlic Baked Lightly Smoked Steelhead Trout or Salmon. Darn good recipe BTW. That same evening, I used the planned over baked salmon in this lovely pasta dish from recipetineats.com.

Now I know what you’re thinking. And I get it. Like everyone else, you are probably trying hard to step away from highly caloric and heavily cholesterol laden dishes. And Alfredo is one of the most caloric pasta dishes imaginable. All that butter, heavy cream, and cheese. And I totally understand your concern. But please know, I am right there with you. So, in this recipe, the amount of butter called for has been cut way back. The amount of heavy cream has been dramatically reduced. And there isn’t even as much cheese as is usually suggested in most Alfredo recipes.  

So, of course the next question you probably have is, “does it taste like a “real” Alfredo”? And I can happily and truthfully answer – yes, indeed it does. In fact, perhaps even better because it isn’t so cloyingly rich. The sauce just perfectly coats the pasta and doesn’t in any way detract from the delicious light flavor of the fish. So, am I pleased to pass this recipe along to you? You can bet your last pound of Parmigiano Reggiano on it!

Plus, this is probably one of the easiest and quickest pasta recipes to prepare. Not a lot of chopping of veggies or hours of simmering. Of course, having planned over salmon cuts down on the prep time. But even if you don’t start with planned overs, a quick bake of some fresh salmon doesn’t take that much time.

So, let me recommend this delicious fish dish next time you want to celebrate life, an anniversary, the fact you have survived another week of work, or you haven’t sent one of your kids to their room until they are 18. (Even though the kid may have richly deserved it!) (You know I’m just kidding. But if you’re a parent, and that thought hasn’t flashed into your mind at least once, you simply haven’t been paying enough attention or your children have yet to enter the “terrible teens”!)

As always, keep laughing at all the interesting situations life throws your way. Keep loving your teenagers even if they drive you crazy. Believe me, someday you will remember those days with longing. So, while they are still at home, fill them up with good food, good memories, and help them learn to make good choices. And above all else, be a good example. They are learning to be an adult from you. Peace and love to all.     

3 T. unsalted butter

1 sm. shallot, very finely minced  

½ c. heavy cream 

¼ tsp. kosher salt

freshly ground black pepper

¾ c. finely grated Parmigiano Reggiano, plus more for table  

8 oz. fettuccine, cooked al dente  

½ – 1 c. pasta cooking water

6-8 oz. cooked salmon, flaked

1 T. chopped fresh parsley 

Melt the butter in a large fry pan over medium high heat. Add the shallot and sauté for 2 minutes or until tender. Add the cream, salt, and pepper and bring to boil. Turn heat down to medium low and simmer for 3 minutes.

Remove from heat and stir in the Parmigiano Reggiano until the sauce is smooth and creamy.

Transfer the just cooked al dente pasta and ½ cup of the pasta water to the fry pan with the sauce. Add the salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to thicken and completely coat the pasta. If needed, add a bit more pasta water.

Remove from heat and adjust seasoning if required. Serve immediately, garnished with parsley. Pass additional Parmigiano Reggiano at table.