Italian sausage and mushroom pasta

This rustic Italian sausage and mushroom pasta is the kind of dish that brings the warmth of an Italian countryside kitchen right to your table. Savory sausage, earthy mushrooms, and sweet onions are simmered in a tomato-based sauce, then tossed with pasta and finished with parmesan. The addition of reserved pasta water ties everything together into a silky, flavorful sauce.

It’s an easy, one-pan pasta dinner perfect for fall weeknights—or for serving family-style on a Sunday.

Things to know about this Italian Sausage and Mushroom Pasta

Ingredients (4 servings | 30 minutes)

• • 12 oz pasta (rigatoni, penne, or orecchiette work best)

  • 1 lb Italian sausage (mild or spicy, casings removed)

  • 10 oz mushrooms (cremini, button, or a mix), sliced

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tbsp olive oil

  • ½ cup dry white wine

  • 1 cup chicken stock

  • 1 14 oz. can  crushed tomatoes

  • ½ cup grated parmesan cheese

  • 1 tsp oregano

  • Salt and black pepper, to taste

  • Fresh parsley, for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, then drain.

2. Brown the sausage: In a large skillet, heat olive oil over medium-high heat. Add sausage, breaking it up with a spoon, and cook until browned, 5–6 minutes. Remove and set aside.

3. Sauté the aromatics: In the same skillet, add onion and cook until softened, about 3 minutes. Stir in garlic and mushrooms; cook until mushrooms release their juices and begin to brown, 6–7 minutes.

4. Deglaze: Pour in the white wine, scraping up any browned bits from the pan. Simmer until reduced by half.

5. Make the sauce: Stir in crushed tomatoes, reserved sausage, thyme, salt, and pepper. Simmer for 10 minutes.

6. Finish with pasta: Add cooked pasta to the skillet, along with 1 cup reserved pasta water. Toss everything together until the sauce coats the pasta.

7. Serve: Stir in parmesan cheese, garnish with parsley, and serve hot.

Title with Recipe Name in it

There’s nothing quite like a bowl of lentil soup to warm you from the inside out. This Italian spiced lentil soup takes the comforting rustic style of Italian cooking and layers it with warm, fragrant spices. The result is a simple yet deeply flavorful soup that feels both familiar and a little unexpected.

Instead of the usual tomato and vegetable base, this recipe leans on cumin, coriander, ginger, chili powder, and a hint of cinnamon to give the lentils a cozy depth of flavor. Olive oil, fresh greens, and a drizzle of finishing oil keep it rooted in Italian tradition. It’s the kind of soup that makes your kitchen smell amazing while it simmers and tastes even better with a slice of crusty bread or focaccia on the side.

Things to know about this Italian spiced lentil soup

• Yellow lentils cook faster than green or brown lentils and create a naturally creamy consistency—almost like a light purée.

• Storage tip: This soup thickens as it sits. Add a splash of broth or water when reheating to bring it back to the perfect texture.

• Spice balance: The cinnamon adds warmth without making it sweet—it balances beautifully with the cumin and chili powder.

• Finishing touch: For an extra burst of flavor, drizzle the soup with your topping made from olive oil, chili powder, and fresh parsley. It adds color, heat, and freshness all in one spoonful.

• If you love cozy bowls like this Italian Spiced Lentil Soup, you’ll also enjoy:

  • Creamy Italian Bean and Parmesan Soup

  • Split Pea Soup with Ham

  • Classic Italian Wedding Soup

Italian Spiced Lentil Soup

Servings & Time

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Ingredients

• 3 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground ginger

• 1 teaspoon chili powder

• ½ teaspoon ground cinnamon

• 2 cups dried red, yellow or brown lentils, rinsed

• 6 cups vegetable or chicken broth

• 2 bay leaves

• 1 teaspoon salt (or to taste)

• ½ teaspoon freshly ground black pepper

• 2 cups chopped spinach or escarole (optional)

• Fresh parsley, chopped (for garnish)

• Drizzle of olive oil mixed with freshly chopped parsley for finishing

Instructions

• 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and salt cook until soft and golden, about 5 minutes.

  2. Stir in garlic, cumin, coriander, ginger, chili powder, and cinnamon. Cook for 1–2 minutes until fragrant.

  3. Add lentils, broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered until lentils are tender, about 25-30 minutes.

  4. Remove bay leaves. for a smoother consistency use a whisk to mix for a few minutes.   Stir in spinach or escarole (if using) and cook for 2–3 minutes until wilted.

  5. Adjust seasoning as needed.

  6. Serve hot, garnished with the olive oil mix

Italian Braised Short Ribs with Red Wine Sauce

When the cooler weather sets in, I always find myself reaching for those slow-cooked, comforting dishes that fill the kitchen with warmth and incredible aromas. In Italy, fall and winter are the seasons of braises—hearty cuts of meat simmered low and slow with wine, herbs, and vegetables until they become tender enough to fall off the bone. This style of cooking is especially popular in Northern Italy, where rich red wines like Barolo, Chianti, or Montepulciano are often used to deepen the flavor of the sauce.

These Italian Braised Short Ribs in Red Wine Sauce are a perfect example of that rustic tradition. The beef slowly soaks up all the earthy flavors of garlic, rosemary, thyme, and a bold red wine, creating a sauce that’s every bit as comforting as it is elegant. It’s the kind of meal that feels special enough for company but also works beautifully as a Sunday family dinner—especially served over creamy polenta, mashed potatoes, or wide ribbons of pappardelle to catch every last drop of the sauce.

Things to know about this Italian Braised Short Ribs with Red Wine Sauce

• Best wine to use: Always cook with a wine you’d enjoy drinking. Italian reds like Barolo, Chianti, or Montepulciano give the sauce depth, but any good dry red will work.

• Make-ahead friendly: Braised short ribs taste even better the next day as the flavors deepen. You can cook them a day ahead, then gently reheat before serving.

• Serving suggestions: The Italian way is to pair braised meats with creamy polenta or wide pappardelle pasta, but mashed potatoes or crusty bread for dipping are just as delicious.

• Leftovers: Shred leftover short rib meat and use it as a rich ragu over pasta or tucked into a hearty panini.

• Cooking tip: Keep the heat low and slow—this style of Italian braise is all about patience, letting the wine and herbs transform the meat into something truly tender.

• Looking for more cozy Italian comfort food? Try my creamy Italian sausage risotto for another hearty fall dinner, or my Spicy Italian sausage gnocchi soup. And if you love cooking with wine, you won’t want to miss my bone-in pork chop piccata for a quick weeknight favorite.

Italian Braised Short Ribs with Red Wine Sauce

Servings

4–6

Cook Time

• Prep: 20 minutes

• Cook: 3 hours

• Total: ~3 hours 20 minutes

Ingredients

• 3–4 lbs bone-in beef short ribs

• Salt & freshly ground black pepper

• 3 tbsp olive oil

• 1 large onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups dry Italian red wine (Barolo, Chianti, or Montepulciano)

• 2 cups beef stock

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 2 bay leaves

Instructions

1. 1. Season & sear the short ribs: Pat ribs dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until deep brown, about 3–4 minutes per side. Transfer to a plate.

   2. Sauté the aromatics: In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and tomato paste, stirring for 1 minute until fragrant.

   3. Deglaze with wine: Pour in the red wine, scraping up browned bits from the bottom. Simmer 5 minutes to reduce slightly.

   4. Add stock & herbs: Stir in beef stock, rosemary, thyme, bay leaves, and porcini mushrooms (if using). Return short ribs (and any juices) to the pot. The liquid should come about halfway up the ribs—add more stock if needed.

   5. Braise low & slow: Cover and cook at 325°F (160°C) in the oven for 2½–3 hours, until the meat is fork-tender and falling off the bone.

   6. Finish the sauce: Remove ribs to a platter and cover. Discard herb stems and bay leaves. Skim off excess fat from the sauce, then simmer uncovered for 5–10 minutes until slightly thickened. Adjust seasoning with salt and pepper.

   7. Serve: Spoon sauce over the short ribs and serve with creamy polenta, mashed potatoes, or wide pappardelle pasta.

Creamy Italian Bean and Parmesan Soup

There’s nothing more comforting than a big pot of soup simmering away on the stove, especially when it’s creamy, hearty, and packed with flavor. This Creamy Italian Bean and Parmesan Soup with Spinach is one of those recipes you’ll want to keep on repeat. It’s simple, nourishing, and comes together in under an hour — perfect for busy weeknights or cozy weekends at home.

The creamy base gets its richness from Parmesan and a touch of milk, while cannellini beans make it extra hearty. Fresh spinach stirred in at the end adds a pop of color and a boost of nutrition. Serve it with warm crusty bread, and you’ve got a comforting meal that feels rustic and homemade, just the way Italian food should.

Things to Know about this creamy Italian bean and parmesan soup

• Beans: Cannellini beans are classic in Italian soups, but you can swap them with Great Northern or navy beans if that’s what you have on hand.

• Parmesan rind: Don’t skip this if you have one! It adds incredible depth and savoriness. If you don’t, just add a little extra grated Parmesan at the end.

• Milk or cream: Whole milk makes this soup creamy without being too heavy, but half-and-half or even a splash of cream will give it extra richness.

• Spinach substitute: Kale, Swiss chard, or even arugula work beautifully if you want to mix it up. Just adjust the cooking time so greens are tender but still vibrant.

• Blending tip: Only blending half the soup gives you the best of both worlds — creaminess and texture. If you like it super smooth, blend the whole pot.

• Serving suggestions: Crusty bread is a must, but you can also top the soup with garlic croutons, a drizzle of olive oil, or extra shaved Parmesan.

• Storage: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if it thickens. Avoid freezing if you’ve used milk or cream, as the texture may change.

• If you love cozy Italian soups like this one, you’ll want to try my  Creamy Sausage Tortellini Soup next. And for a classic favorite, don’t miss my comforting Pasta e Fagioli —  perfect for keeping warm on chilly days!

Ingredients

• Creamy Italian Bean and Parmesan Soup

  Ingredients (Serves 4–6)

  • 3 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 1 14 oz. can crushed tomatoes

  • 2 cans (15 oz each) cannellini beans, drained and rinsed

  • 4 cups chicken or vegetable broth

  • 1 cup whole milk or half-and-half

  • 1 Parmesan rind (optional, for depth of flavor)

  • ½ cup freshly grated Parmesan cheese, plus extra for serving

  • 1 teaspoon dried oregano

  • ½ teaspoon dried thyme

  • 1 bay leaf

  • 3 cups fresh spinach, roughly chopped

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–7 minutes. Stir in garlic and cook 1 more minute. Add the crushed tomatoes cook 5 minutes longer

2. Add beans and broth: Stir in beans, oregano, thyme, bay leaf, and Parmesan rind (if using). Pour in the broth and bring to a simmer. Cook uncovered for 15–20 minutes.

3. Blend for creaminess: Remove bay leaf and rind. Use an immersion blender to puree about half the soup, leaving some beans whole. (Or transfer a few cups to a blender and return to pot.)

4. Finish with Parmesan & milk: Stir in milk (or half-and-half) and Parmesan. Simmer gently for 5 minutes, stirring often, until creamy.

5. Add spinach: Stir in spinach and cook just until wilted, about 2 minutes. Season with salt and pepper.

6. Serve: Ladle into bowls, garnish with fresh parsley and extra Parmesan, and serve with warm bread.

Butternut Squash Lasagna

Fall has always been my favorite time of year. There’s just something about the crisp air, the changing leaves, and the way the kitchen feels cozier when something warm is baking in the oven. I especially love cooking with fall produce, and butternut squash is always at the top of my list. It’s naturally sweet, roasts up beautifully, and makes the creamiest base for so many comforting dishes. This butternut squash lasagna is one of my favorites—it’s layered with roasted squash, creamy ricotta, and plenty of cheese for the ultimate cozy dinner. It’s the kind of meal that’s perfect for a Sunday dinner with family or sharing around the table with friends

Things to know about this butternut squash lasagna

• Make-Ahead Friendly: You can assemble the lasagna a day ahead, cover it tightly with foil, and refrigerate until ready to bake. Just add 10–15 extra minutes to the baking time.

• Freezer Option: This lasagna freezes beautifully! Bake it, let it cool completely, then wrap well and freeze for up to 3 months. Reheat covered at 350°F until warmed through.

• Cheese Swaps: Ricotta is classic, but you can use cottage cheese for extra protein, or add fontina or Gruyère for a richer flavor.

• Shortcuts: Save time by buying pre-cut butternut squash or even frozen squash. No-boil lasagna noodles also make this recipe easier.

• Add a Protein: If you’d like, layer in Italian sausage, pancetta, or shredded chicken for a heartier version.

• And if you want to take this lasagna to the next level, try it with my Easy Béchamel Sauce recipe. It’s quick to make and adds that extra creamy layer that makes this dish irresistible.

• Serving Tip: This lasagna pairs beautifully with a simple green salad and crusty bread for a complete fall dinner.

• More Cozy Recipes to Try

  If you love this Butternut Squash Lasagna, here are a few more comforting recipes you might enjoy:

  • Classic Italian Wedding Soup – another hearty fall favorite.

  • Creamy Butternut Squash Pasta with Gorgonzola – a quick 20-minute dinner with the same fall flavors.

  • 🥖 Italian Roasted Sausage, Potatoes, and Peppers – a cozy sheet pan dinner that’s always a hit.

  • 🥬 Escarole and Beans with Italian Sausage – rustic, simple, and perfect with crusty bread.

Butternut Squash Lasagna

Chicken Meatballs with Marry Me Orzo

Tender chicken meatballs are always a hit at the dinner table, and when you pair them with creamy Marry Me Orzo, you’ve got the ultimate comfort meal. This dish brings together juicy baked chicken meatballs and orzo pasta simmered in a rich Parmesan and sun-dried tomato cream sauce. It’s the kind of meal that feels special enough for date night yet easy enough for a weeknight family dinner.

The name “Marry Me Orzo” comes from the idea that the flavors are so irresistible, they just might win someone’s heart. I love how the baked meatballs soak up the creamy sauce, making every bite flavorful and hearty. If you’re looking for a one-pan recipe that’s simple, satisfying, and a little bit romantic, this is it.

Things to Know About Chicken Meatballs with Marry Me Orzo

• Bake, don’t fry: Baking the meatballs keeps them juicy without extra oil, and it’s hands-off while you prepare the orzo.

• Cream swap: Heavy cream gives the sauce its velvety texture, but you can lighten it up with half-and-half or even whole milk (just simmer a little longer to thicken).

• Cheese matters: Freshly grated Parmesan melts more smoothly than pre-shredded, giving the sauce that silky finish.

• Customize the spice: Red pepper flakes add a gentle kick—use more if you like a little heat, or leave them out for a milder dish.

• Make it ahead: The meatballs can be baked in advance and refrigerated (up to 3 days) or frozen (up to 3 months). Add them to the orzo to reheat.

• Serving ideas: This dish is filling on its own, but it pairs beautifully with a crisp green salad or roasted vegetables.

• Storage tips: Leftovers keep well in the fridge for 2–3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

• If you loved these Chicken Meatballs with Marry Me Orzo, you’ll also enjoy other comforting Italian favorites: try my Shrimp Marry Me Orzo for a seafood twist, or cozy up with Creamy Sausage Tortellini Soup for a hearty weeknight dinner.

Chicken Meatballs with Marry Me Orzo

Ingredients

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

• For the Chicken Meatballs

  • 1 lb ground chicken

  • 1 large egg

  • 1 cup breadcrumbs

  • ½ cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 2 tbsp onion, grated or finely minced

  • 2 tbsp fresh parsley, chopped

  •  salt and pepper to taste

  • For the Marry Me Orzo

    • 2 cups orzo pasta

    • 2 tbsp olive oil

    • 3 cloves garlic, minced

    • ½ cup sun-dried tomatoes, chopped

    •  3 cups chicken broth (plus more if needed)

    • 1 cup heavy cream

    • 1 cup grated Parmesan cheese

    • 1 tsp red pepper flakes (adjust to taste)

    • 1 tsp fresh thyme (or ½ tsp dried)

    • 2 cups baby spinach (optional)

    • Salt & black pepper, to taste

Instructions

1. Bake the Meatballs:
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   In a mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, onion, parsley, salt, and pepper. Mix until just combined and roll into about 18–20 small meatballs.
   Place on the prepared baking sheet and bake for 18–20 minutes, until cooked through and lightly golden.

2. Start the Orzo:
   While the meatballs bake, heat olive oil in a large skillet over medium heat. Add garlic and sun-dried tomatoes, sautéing for 1–2 minutes. Stir in the orzo and toast lightly.

3. Simmer the Sauce:
   Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is al dente and creamy, about 10–12 minutes. Add more broth as needed to keep it saucy.

4. Finish the Dish:
   Stir in Parmesan, red pepper flakes, thyme, salt, and pepper. Add the baked meatballs to the skillet and simmer for 2–3 minutes so the flavors meld.

5. Add Spinach & Serve:
   Stir in baby spinach (if using) until wilted. Garnish with extra Parmesan and parsley. Serve immediately.

Italian Beef and Farro Soup

When the air turns crisp and the leaves start to fall, there’s nothing better than a warm, hearty soup to bring everyone to the table. This Italian Beef and Farro Soup was a favorite in our restaurant’s fall menu—rich, rustic, and packed with flavor. Tender cubes of sirloin simmer alongside sweet carrots, celery, and aromatic herbs in a savory tomato and beef broth, while pearled farro adds a nutty, chewy texture that makes every bite satisfying. It’s the kind of soup that warms both the kitchen and the heart, perfect for a cozy weeknight or a Sunday dinner with family.

Things to know about this Italian Beef and Farro Soup

• What is farro?
  Farro is an ancient Italian grain with a nutty flavor and chewy texture. It’s a staple in Tuscan cooking and makes soups hearty without feeling heavy.

• Can I substitute farro?
  Yes! If you don’t have farro, barley works beautifully. Rice or small pasta can be used too, but they’ll change the texture.

• Best cut of beef:
  Sirloin works wonderfully here because it stays tender in a shorter simmer. You can also use stew meat, chuck, or even leftover roast beef.

• Make-ahead friendly:
  This soup tastes even better the next day as the flavors develop. Farro holds up better than pasta, so it won’t turn mushy.

• Freezer tip:
  Freeze in portions without adding the parsley and Parmesan. Add those fresh when reheating for the best flavor.

• Serving suggestion:
  A drizzle of good olive oil, a sprinkle of Parmesan, and warm crusty bread make this a complete meal

• Craving more comforting Italian dishes?
  Try these reader favorites:

  • Mama’s best Italian Meatballs

  • Classic Italian Wedding Soup

Ingredients

• Ingredients (serves 4–6)

  • 1 pound sirloin, cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1 can (14.5 oz) diced tomatoes

  • 6 cups beef broth

  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)

  • ¾ cup pearled farro

  • Salt and freshly ground black pepper, to taste

  • ¼ cup fresh parsley, chopped

  • Freshly grated Parmesan, for serving

Instructions

1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add sirloin cubes and sear on all sides until browned. Remove and set aside.

2. Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5–6 minutes. Add garlic and cook 1 more minute.

3. Build the soup base: Return the beef to the pot. Stir in diced tomatoes, beef broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 25–30 minutes until the beef is tender.

4. Cook the farro: Add the farro and simmer for another 20–25 minutes until the farro is tender but chewy. Stir occasionally and add a bit more broth or water if needed.

5. Season and finish: Taste and adjust salt and pepper. Stir in fresh parsley just before serving.

6. Serve: Ladle into bowls, sprinkle with Parmesan, and enjoy with crusty Italian bread.

Steak Pizzaiola with Potatoes and Peas

Steak Pizzaiola with Potatoes and Peas is a rustic Italian classic that transforms simple ingredients into a hearty, comforting meal. Tender strips of sirloin are simmered in a rich tomato-based sauce with sweet bell peppers, golden potatoes, and fresh green peas, infused with garlic, oregano, and basil. This dish brings the warmth and flavor of an Italian kitchen straight to your table—perfect for fall or winter nights when you crave a cozy, satisfying dinner.

Things to Know About Italian Steak Pizzaiola with Potatoes and Peas

• What is Pizzaiola?
  Pizzaiola is a traditional Neapolitan method of cooking beef in a tomato-based sauce with garlic, oregano, and herbs. Adding potatoes and peas makes it a hearty, one-pan meal.

• Best Cuts of Beef:
  Sirloin works beautifully, but you can also use ribeye or flank steak. Slice thinly across the grain for maximum tenderness.

• Make-Ahead Friendly:
  The tomato, pepper, and potato base can be cooked ahead of time. Add the steak and peas just before serving to keep everything fresh.

• Serving Suggestions:
  Serve with crusty Italian bread, creamy polenta, or over rice. A light green salad makes a perfect accompaniment.

• Wine Pairing:
  Medium-bodied Italian reds like Chianti or Montepulciano d’Abruzzo complement the tomato sauce and peppers beautifully.

• Leftovers:
  Store in the fridge for up to 3 days. Reheat gently to keep the steak tender; flavors deepen overnight, making it even more delicious

• While you’re here, check out some of our other Italian favorites:

  • Creamy Sausage Tortellini Soup – rich, comforting, and full of flavor.

  • Italian Wedding Soup – a classic, family-loved soup straight from our restaurant menu.

  Don’t forget to share your creations on Instagram and tag us — we love seeing your Italian kitchen

Steak pizzaiola with potatoes and peas

Cook Time: 50 minutes
Servings: 4–6

• Ingredients

  • 1 ½ lbs sirloin steak, thinly sliced into strips

  • 1 large onion, thinly sliced

  • 2 medium potatoes, peeled and diced

  • 3 cloves garlic, minced

  • 1 can (14 oz) crushed tomatoes

  • 1 cup frozen peas (or fresh if in season)

  • 2 tbsp olive oil

  • ½ cup dry white wine (optional)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

Creamy Butternut Squash Risotto with Arborio”

It’s no surprise most Italian restaurants have risotto on their menu, it seems too complicated for the home cook. Am here to tell you it’s not complicated at all. This creamy  butternut squash risotto with arborio  was a restaurant menu favorite, it’s easy to make, uses few ingredients and it’s delicious.

Risotto is a classic Northern Italian rice dish slowly cooked in broth until it becomes rich and creamy. The broth can be made from meat, fish, or vegetables—I used chicken broth, but if you’re vegetarian, vegetable stock works just as well.

 Things to know about this Creamy Butternut Squash Risotto with Arborio”

• The best rice for risotto is a short-grain Italian rice. Arborio is the most common. Their higher starch content is what gives risotto its creamy consistency.

• Toasting the rice in olive oil and butter before adding broth adds a nutty flavor and slight crunch. This simple step builds a flavorful base for the dish.

• Always use hot broth, adding it gradually a ladle at a time. Stirring as it absorbs releases the starches that make the risotto silky and rich.

• Roasting the butternut squash intensifies its natural sweetness and creates caramelized edges. It’s so good you’ll have to resist eating it all straight from the pan before it makes it into the risotto!

• “If you enjoyed this butternut squash risotto, don’t miss my Creamy Italian Sausage Risotto or my homemade restaurant mushroom Risotto  for more rich, comforting flavors!

Creamy Butternut Squash Risotto with Arborio

• Serving Size: 4

• Cook Time: 35–40 minutes (about 10 minutes prep + 20–25 minutes cooking)

Ingredients

• 2 cups Italian short grain rice
• 1 small butternut squash, peeled seeded and  cubed
• 2 Tbsp. olive oil + 2 tablespoons butter
• 1/2 cup minced shallots
• 1 Tablespoons minced garlic
• 2 cups chopped spinach
• 4 cups chicken stock
• 1 cup white wine
• 1 cup crumbled  gorgonzola cheese
• 1 cup grated parmesan
• 2 tablespoons chopped Italian parsley
• 1/2 cup pine nuts
• salt and pepper to taste
• INSTRUCTIONS
• 1. Peel and cut butternut squash into cubes drizzle with olive oil, salt and pepper roast in a 375 degree oven for 30 minutes
  2. Mean while heat chicken stock keep warm, in a deep saute pan heat the butter and olive oil, add onion and garlic, saute until translucent,
  3. Add  the rice cook until golden, salt and pepper to taste, add hot  chicken stock slowly and a little at a time  waiting until the stock is absorbed before  adding more while  stirring continuously, Continue adding the broth until all is used
  4. Cook until risotto is firm to the bite cooked about 20 minutes. Add parmesan cheese, roasted butternut squash,
  5. Add the gorgonzola and  more broth if the sauce is to thick. Top with Italian parsley, more gorgonzola and toasted pine nuts….ENJOY!!

Orecchiette with Italian Sausage and Broccolini

Orecchiette with Italian Sausage and Broccolini was a favorite on our restaurant menu — not just with our guests, but with the cooks in the kitchen too. They loved making it because it came together quickly and easily, yet never failed to impress. The little “ears” of pasta held onto every bit of savory sausage and garlic, while the broccolini added a fresh, vibrant balance. It was rustic, comforting, and satisfying — the kind of dish that reminded us all why simple Italian cooking is so timeless. Now, I’m sharing it here so you can enjoy the same flavors at home.

What to know about this orecchiette with Italian sausage and broccolin

• Orecchiette pasta – The name means “little ears” in Italian, and the shape is perfect for catching bits of sausage, cheese, and sauce. This pasta is traditional in the Puglia region of Southern Italy.

• Why sausage and broccolini? – The combination is a classic pairing. The richness of Italian sausage balances beautifully with the slightly bitter, fresh flavor of broccolini (or traditional rapini, also called broccoli rabe).

• Quick and easy – This dish cooks in about 30 minutes, making it weeknight-friendly but still elegant enough to serve guests. It’s one of those recipes restaurant cooks love because it delivers big flavor without being complicated.

• Ingredient swaps – You can use broccoli rabe for a more traditional bitter note, or substitute regular broccoli if broccolini isn’t available. For a lighter option, try chicken sausage instead of pork.

• Cheese matters – Freshly grated Parmesan (or Pecorino Romano) brings the salty, nutty finish that ties everything together.

• Craving more cozy Italian pasta dishes? Try my Sausage and Lentil Pasta for another rustic classic, or keep it simple with Pasta e Fagioli, a timeless comfort food favorite. And if you love quick chicken dinners, don’t miss my Tuscan Chicken Under a Brick — a restaurant-inspired dish made easy at home!

Ingredients

• Orecchiette with Italian Sausage and Broccolini

  Serving Size: 4
  Cook Time: 30 minutes

  Ingredients

  • 12 oz orecchiette pasta

  • 1 lb. spicy Italian sausage (casings removed)

  • 1 bunch broccolini, trimmed and cut into bite-sized pieces

  • 3 cloves minced  garlic

  • 1/2 cup chopped onion

  • 3 tbsp olive oil

  • 1 tsp red pepper flakes (adjust to taste)

  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 cup reserved pasta water

  • ½ cup freshly grated Parmesan cheese (plus extra for serving)

  • Salt and freshly ground black pepper, to taste

Instructions

1. Prep the broccolini: Trim off the tough ends of the broccolini stems (about ½ inch) and cut the stalks into bite-sized pieces, keeping the florets mostly intact.

2. Blanch the broccolini: Bring a large pot of salted water to a boil. Add broccolini and cook for 2–3 minutes until bright green and just tender. Transfer to a kitchen towel dry and set aside.

3. Cook the pasta: In the same pot of salted water, add orecchiette and cook until al dente. Reserve 1 cup of pasta water before draining.

4. Cook the sausage: In a large skillet, heat the  olive oil over medium heat. Add sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–7 minutes.

5. Build the sauce: Add , garlic, onion and red pepper flakes. Cook until fragrant and translucent. ( 3-4 minutes.) deglaze the pan with the white wine, waiting until fully absorbed before proceeding. Then add the chicken stock, and pasta water, simmer for 5 minutes or until sauce begins to thicken.

6. Combine everything: Add pasta and blanched broccolini to the skillet, tossing with sausage. Gradually add reserved pasta water until the sauce lightly coats the pasta.

7. Finish and serve: Stir in Parmesan, season with salt and pepper, and toss well. Serve hot with extra cheese on top.