Italian Broccoli Beef pasta

This Italian Broccoli Beef pasta is a simple recipe that comes together in about thirty minutes and versatile too. If can work with different combinations of ingredients

For instance if you don’t like beef you can use chicken and if you hate broccoli you can use spinach . You  can also  use white wine, chicken or vegetable broth for a another depth of flavor, customize the ingredients to fit your life style and taste.

My favorite has always been the combination of broccoli beef. Tender strips of thinly sliced sirloin sauteed in a  simply garlicky, olive oil sauce then tossed with crisp tender broccoli makes this a recipe your going to love.

Delicious on it’s own with a simply salad or toss in some pasta or rice for a complete meal everyone will love.

 Tips When Making Italian Broccoli Beef pasta

When sauteing the beef  for this Italian Broccoli beef the  pan and oil need to be smoking hot, you need to hear the sizzle.

If your using pasta save some of the pasta water  is a flavor and thickening agent, because of it’s starch content You can use white wine, chicken or vegetable broth for a another depth of flavor, always options  my recipes to fit your life style and taste

The idea is to have fun experimenting with different ingredients until you come up with something that taste good to you. Everyone has different taste buds, that is why i don’t give you measurements for salt and pepper.  I personal don’t like a lot of salt and I am of the mind set that you can always add more but it’s difficult to correct over salting. It can be done in soups and other foods that have a liquid base.

Here’s how you correct over salting, add a potato cut in half to the pot. The potato absorbs some of the salt but doesn’t correct it completely. So when it comes to salt less is always better.

Unless your talking about basil and garlic, then there is no set amount that’s something you measure with your heart…Happy cooking!!!!!

If you make this please leave me a comment and don’t forget to tag me on Instagram I love seeing your creations and hearing your experience , It’s my favorite part!!!!

Ingredients

• 1/2 lb papparadella
• 1/2 lb sirloin strips
• 1/2 lb broccoli florets
• 1 chopped onion
• 3 Tablespoons chopped garlic
• 1 15 oz. can tomato sauce
• 1 15 oz. can chopped tomatoes
• 1 cup reserved pasta water
• 2 Tablespoons each Italian parsley, basil and thyme
• 1/2 cup parmesan
• Salt and pepper to taste

Instructions

1. Cook Pasta according to package directions reserving 1 cup of the water before draining
2. In a large saute pan  with 2 tablespoons each of butter and olive oil  on medium high heat  saute the inion and garlic until tender and just beginning to brown
3. Salt and pepper  the steak add to the saute pan and cook until golden brown
4. Add both cans of the tomatoes,  and resevered pasta water
5. Simmer covered 20 minutes
6. Add the broccoli and herbs simmer 10 minutes longer
7. Toss the Papparadella with the broccoli beef sauce
8. Sprinkle with the grated Parmesan and ENJOY!!!!

Roasted butternut squash orzo

This creamy roasted butternut squash orzo is healthy and delicious. The rich, nutty sauce gets warm fall flavors by roasting the butternut squash with sage and garlic. Roasting the squash brings out its natural sweetness and adds another depth of flavor. And when you mix it with stock, cream and parmesan cheese, it becomes an irresistible rich and savory sauce . This simple recipe is not only delicious it is also affordable!!! Just a handful of ingredients you probably already have on hand.

  Roasted butternut squash orzo Variations

Protein: This is a vegetarian recipe if you want to add protein you can saute some Italian sausage spicy or mild along with the garlic. If you want a healthier protein try chicken apple or turkey sage  sausage.

Vegetables: you can replace the spinach with Swiss chard or kale and add other vegetables like diced zucchini or mushrooms.

Gluten free: I am using orzo a small shaped rice looking pasta. You can use any shape pasta you like or gluten free.

I recommend roasting the butternut squash in advance. This will reduce your actual cooking time.  You could prepare the whole sauce recipe the day before. Than bring it to the stove top and add the orzo when your ready to serve. You can keep the cooked pasta sauce in your fridge for up to 4 days.

Ingredients

• 4 cups peeled and cubed butternut squash
• 4 garlic cloves
• 4 to 5 sage leaves
• 4 Tbsp/ olive oil
• 1 cup heavy cream
• 2 cups vegetable or chicken stock
• 3 cups orzo
• 3 cups chopped spinach
• 1 cup grated parmesan
• 1 cup gorgonzola

Instructions

1.  Preheat your oven to 375- degrees. Start by peeling and cutting the butternut squash into medium size dice.  Place  the squash on a cookie sheet, add the garlic and sage leaves, salt and pepper to taste, drizzle with the olive oil and roast for 15 to 20 minutes or until soft.
2. Then add the  squash to a pan over medium high heat on the stove top. Add the cream , stock and orzo. Simmer until the orzo is cooked el dent about 10 minutes. Add the spinach and grated parmesan cheese and simmer just a few minutes until the spinach is wilted.
3. Plate top with the gorgonzola and Italian parsley . ENJOY!!!

Baked pasta al forno

Baked pasta al forno is a classic and hearty baked  Italian pasta dish. It is made by layering penne pasta with a hearty Bolognese meat sauce, creamy bechamel sauce and a mixture of cheese then baked to perfection. It’s Italian  baked comfort food. Pasta baked al forno is the quicker version of lasagna. Basically the same ingredients in a different variation.

Why You will love this baked pasta al forno recipe

This pasta bake is easy to prepare if you have a prep plan in place. For instance the sauces can be made ahead of time even the day before. Then assembled and baked the day you are going to serve.

Or you can assemble the pasta el forno one day refrigerate it and bake it next. Or you can freeze it assembled baked or unbaked for a ready made quick meal. These lasagna casserole pans are freezer to oven to table friendly.

You will love this pasta bake el forno recipe when you want to feed a crowd. The combination of pasta mixed with meat sauce and melted cheese is universally appealing. making it a crowd pleaser at gatherings.

Ingredients

• 1 lb. el dente cooked penne pasta
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1 Lb. lean ground beef
• 1 cup red wine
• 4 cups tomato sauce
• 2 cups water
• 1 pint cherry tomatoes
• a few basil leaves
• 1 stick of butter
• 1/3 cup flour
• 3 cups milk
• pinch of nutmeg
• 4 cups shredded mozzarella
• 2 cups grated parmesan cheese

Instructions

1. Start by making the meat sauce in a stock pot saute the onion and garlic until soft and fragrant. Add the ground beef and cook until brown. salt and pepper to tastes
2. Deglaze the pan with the red wine waiting until it evaporates before adding the tomato sauce, cherry tomatoes and water. Add the basil leaves. Simmer covered for 2 hours.
3. For the bechamel sauce melt the butter in a medium size saucepan over medium heat add the flour stirring continuously cook for one minute. Then slowly add the milk stirring continuously add the nutmeg salt and pepper to taste. Cook until sauce thickens, about 15 minutes.
4. Toss the el dente cooked penne pasta in the bechamel sauce then add 1/2 of the meat sauce. Add in 1/2 of the mozzarella and 1/2 the amount of grated parmesan.
5. Line a oven poof 9 X 12 lasagna pan first with some of the meat sauce add the pasta mixture. Top with the remaining meat sauce, mozzarella and grated parmesan.
6. Bake covered  in a preheated 375-degree oven for 45 minutes. remove the cover and bake 15 minutes longer, or until the cheese is melted and beginning to brown. Let cool slightly before serving. ENJOY!!!

Spicy pasta alla norcina

Spicy pasta alla norcina is an Italian pasta dish made with sausage in a creamy cheese sauce. There are different variations, some have mushrooms or different cured meats. The recipe is easy to make and takes about as much time to make as it takes the pasta to cook. The sauce starts out by sautéing the onion and garlic then browning the sausage then adding the wine, cream, pasta water. and a pinch of nutmeg and simmering until thick about 10 minutes. then once off the fire the pecorino is added. The results are a creamy luscious velvety sauce everyone loves.

Things to know About this spicy pasta all norcina recipe

The first thing to know about this pasta recipe is that it uses just a few ingredients and is easy to make. Prefect for a quick week night family meal. But it’s also fancy enough for Saturday dinner with friends.

Second some variations of this Pasta norcina uses mushrooms. If you are going to add mushrooms slice cremini can be added when the sausage is beginning to brown. About the sausage I am using spicy Italian sausage and adding fennel seeds. It is hard to find the traditional sausage used in this dish, which had fennel. Also I like to use spicy Italian sausage. If you are not a fan of heat you can use mild. Or if you like extra spice add 1 to 2 Tbsp. of hot chili flakes along with the sausage. If you like easy pasta dishes that come together quick and use few ingredients try my creamy vegetarian broccoli pasta shells or my zucchini ricotta penne pasta

Ingredients

• 1/2 Lb. rigatoni
• 1 Lb. bulk Italian spicy sausage
• 4 Tbsp.. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1 cup white wine
• 1 cup heavy cream
• 2 cups pasta water
• pinch of nutmeg
• 1 cup grated pecorino Romano
• Salt and pepper to taste

Instructions

1. In a large pot of boiling salted water cook your pasta el dente while making the sauce. saving 2 cups of the water before draining
2. In a  large 12 inch saute pan over medium high heat in the 0live oil saute the onion and garlic until soft and translucent.
3. Add the sausage and brown breaking it up while cooking
4. Turn the heat up and deglaze the pan with the white wine. Waiting until it evaporates. Then add the cream and pasta water. Lower the heat and simmer until sauce thicken, about 10 minutes
5. Remove the saute pan from the heat. Then stir in the pecorino cheese. Toss the el dente cooked pasta in the sauce, Top with more grated cheese and chopped Italian parsley. ENJOY!!!!

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Homemade Restaurant Mushroom risotto

It’s no surprise most Italian restaurants have risotto on their menu, it seems too complicated for the home cook.

Well Am here to tell you this Homemade Restaurant Mushroom risotto isn’t complicated at all.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.

The broth can be derived from meat, fish or vegetables, I used chicken broth, if you are vegetarian you can use vegetable stock.

This is  one of those recipes you make a enough of, for next day reheats or freeze for a quick ready made meal.

Plus,  risotto is easy and versatile enough to have on your family weeknight meal plan. This restaurant quality recipe is also prefect for  Holiday dinner with friends, to show off what a great home chef you are.

Serve it up in some pretty restaurant style white plates, cloth napkins and your favorite drink and you just make yourself a restaurant style meal without leaving home.

Tips for Success when making homemade restaurant mushroom risotto

For this Homemade restaurant mushroom risotto the best rice to use  is a short grain Italian rice the most common is arborio rice. It’s important to use a short grain rice, it has a higher starch content to produce the creamiest risotto.

Another tip for success when making any risotto recipe is  toasting  the rice in the olive oil and butter before adding the liquid, it adds a bit of crunch.

And lastly the  broth should be hot when adding it to the rice while stirring, only add small amounts of stock, stirring until it’s absorbed before adding more.

If you make this recipe be sure to leave me a comment, and please don’t forget to tag me on Instagram.

Ingredients

• 2 cups Italian short grain rice
• 2 cups sliced mushrooms
• 1 Tablespoon olive oil and 2 tablespoons butter
• 1/2 chopped onion
• 2 Tablespoons chopped garlic
• 2 cups chopped spinach (optional)
• 4 cups chicken stock or vegetable stock
• 1 cup white wine
• 1 cup grated parmesan
• 2 tablespoons chopped Italian parsley
• salt and pepper to taste
• Instructions

1. Heat chicken or vegetable stock keep warm with the white wine
2. In a deep saute pan heat the butter and olive oil to medium heat. Add onion and garlic, saute until tender and just beginning to brown
3. Add the mushrooms saute until golden
4. Add rice cook rice until golden, salt and pepper to taste,
5. Add hot stock slowly  a little at a time  waiting until the stock is absorbed before  adding more while  stirring continuously.
6.  Cook until risotto is firm to the bite  about 20 minutes. Add parmesan cheese,  and chopped spinach if using the last five minutes . Sprinkle with more Italian parsley and grated parmesan. ENJOY!!!

Spicy lobster spaghetti

This spicy lobster spaghetti is a delicious spicy seafood pasta dish with chunks of lobster  meat in a s[icy tomato sauce, Not only is this  pasta recipe delicious it takes 30 minutes to make but your family and friends will think it took a lot longer.

This restaurant quality lobster pasta is fancy enough for Saturday dinner with friends and easy enough for week night family meals. I love that this recipe uses few ingredients you probably already have on hand, with the exception of the lobster.

Variations for this  spicy lobster spaghetti

First, and like most of my recipes that involve pasta you can substitute the shape to fit your taste. I do have a preference I like a long pasta in this recipe, either spaghetti or bucatini .

Second, you can adjust your level of heat. If you like spice add more chili flakes or less depending on your taste. You can also use Calabrian chili peppers a type of chili pepper that are grown in the Calabria region of Southern Italian. They are a staple in Southern Italy cuisine and are known for their unique flavor and intense heat.

And lastly, I used two frozen lobster tails that I defrosted before cooking. You can use more than two or this spicy lobster spaghetti recipes works well with large shrimp too.

If you make this easy pasta recipe please leave me a comment. I love hearing from you . it’s my favorite part!!

Ingredients

• 1/2 Lb. spaghetti
• 2 lobster tails
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 2 Tbsp. minced garlic
• 2 Tbsp. hot pepper flakes
• 4 cups chopped tomatoes
• 1 cup marinara sauce
• 1 cup white wine
• 1 cup cream
• 1/2 cup chopped Italian parsley

Instructions

1. Start by cooking your pasta el dente. In the meantime make your lobster sauce.
2. Split the lobster tails open with sharp kitchen scissors. Then remove the meat ant coarsely chop
3. In a saute pan over medium high heat add the olive oil and butter, then add the lobster meat cook until opaque about 5-8 minutes, remove and in the same pan add the  minced shallots and the pepper flakes. saute until the shallots are soft and the pepper flakes fragrant. Add the chopped tomatoes, marinara sauce, cream, and wine simmer until the fresh tomatoes soften and sauce thickens About 15 minutes.
4. return the lobster to the sauce and simmer until  the lobster is heated through. Toss in your el dente cooked spaghetti and Italian parsley. ENJOY!!!!

Pasta all Ortolana vegetable pasta sauce

Pasta all Ortolana is an Italian  vegetarian pasta dish made with a  seasonal summer vegetable sauce that combines garden vegetables, aromatic herbs and tomato sauce to create a comfort sauce packed with flavor. It is easy to prepare and prefect when summer vegetables are in season.  The vegetable sauce is stewed slowly with a medley of vegetables that result in a fragrant and delicious pasta sauce.

Things to know about this Italian vegetable past sauce

The Italian word Ortolana means grower of fruits and vegetables. Staying true to it’s  meaning this vegetable pasta sauce uses a variety of fresh seasonal vegetables.

This recipe is very customizable, just like my ever changing minestrone soup the vegetables I use are what I have on hand. You can mix and match vegetables that fit your lifestyle or have on hand. But this vegetarian pasta sauce always starts like this, with a sofritto made with small diced onions, garlic, celery, and carrots. This is an important first step to add flavor and depth of flavor to the dish. Then the rest of the vegetables are added and simmered slowly in a tomato -based sauce. The results are a rich flavorful vegetarian pasta sauce. The sauce can be make ahead of time and used when you are ready to serve, It also freezer friendly. Here is the link for the freezer friendly containers I use.

Ingredients

• 1/2 lb. rigatoni
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 small chopped onion
• 1 cup diced peeled carrots
• 1 cup diced celery
• 3 cups cherry tomatoes
• 2 cups tomato sauce
• 1 diced medium zucchini
• 1 small diced eggplant
• 1 diced  red bell pepper
• grated pecorino cheese
•  fresh basil

Instructions

1. Start by cutting all your vegetables. Then in a large saute pan add the olive oil bring to medium high heat add the onion and garlic saute until soft and just beginning to brown.
2. Add the cherry tomatoes and saute until beginning to blister. now add the rest of the vegetables, salt and saute until the vegetables are well combined. then add the tomato sauce rinse out the cans and add one cup of water. Cover and simmer while cooking the pasta in salted water until el dente. Toss the pasta in this delicious vegetarian pasta sauce. Add fresh basil top with grated pecorino. ENJOY!!!
3.  

Genovese meat pasta sauce

Genovese meat pasta sauce is a rich, slow cooked Italian sauce from Naples, traditionally made with onions and meat, usually beef. The long cooking time allows the onions to break down and melt with the meat, creating a deeply savory sauce.   Despite it’s  name, it’s not from Genoa but gets it’s name from the Genovese people who were in Naples during the Renaissance. The sauce is deeply flavorful and pairs well with short pasta.

Tips and tricks for success when making Genovese meat pasta sauce

In this meat sauce recipe I am using boneless short ribs you can use chuck or stew meat  or a combination of meats.  Be sure to brown the meat well to get a nice brown crust which adds flavor.  Use a dutch oven and avoid crowding the pan.

After browning the meat use  red wine, white wine or broth to deglaze the pan and scrape up all the flavorful bits stuck to the bottom.

Let the sauce simmer for several hours. This helps the flavors meld and deepens the flavors. Add fresh Italian parsley at the end for a burst of freshness and grated cheese for added richness. These tips will produce a rich, and deeply flavored meat sauce. Bonus, this sauce is freezer friendly. You can make it ahead of time and freeze it. Or do like I do and make a double batch. One to use right away  and one to freeze for a  ready made meal.

Ingredients

• 1 Lb. fusilli
• 2 Lbs. boneless short ribs
• 1/3 cup olive oil
• 1 cup chopped pancetta
• 1 cup each chopped celery and carrots
• 3 Lbs. thinly sliced onions
• 1 cup red wine
• 3 cups beef stock
• 1 cup pasta water
• 1 cup chopped Italian parsley
• 1 cup grated pecorino Romano

Instructions

1. Start by salt and peppering the meat and cutting into large equal size pieces
2. In a heavy stock pot in the oil saute saute the pancetta until crisp. Add the celery and carrots and saute until soft.
3. Add the meat and cook until golden brown on all sides.  Deglaze the pan with the red wine waiting until it evaporates before adding the onions. Then add all the onions and the beef broth. cover and simmer for 3 hours or until the meat is fork tender and onions desegrated. Cook your pasta el dente. Add one cup of pasta water to the sauce
4. Toss the pasta in the Genovese sauce add the grated cheese and parsley. ENJOY!!!!

Pasta con broccoli

Pasta con broccoli or pasta with broccoli is a simple dish that’s easy to make and incredibly comforting. with just a few ingredients, this pasta dish  comes together in less than 30 minutes.

It is a  great healthy recipe for a quick and easy weeknight meal that is both quick and delicious. It’s ingredients broccoli, garlic, white wine and olive oil may sound simple, but when combined together with pasta and pasta water to form a creamy sauce something delicious happens.

A few variations for this Pasta con broccoli recipe

This classic broccoli pasta recipe has many variations. Of course the first and most obvious one in most of my recipes the pasta shape is always an option. I am using  one of my favorite pasta shapes ditalini a small  tubular  pasta shape. You can use any pasta shape that fits your taste.

Secondly you can easily add Italian sausage to this vegetarian pasta recipe. If you are going to use sausage remove it from the casing and sautéing it along with the onion and garlic breaking it up while cooking to a golden brown before proceed to adding the rest of the ingredients.

Or you could go vegan by omitting the cheese and using dairy free pasta.

These variations offer different flavors and textures while keeping broccoli as the main ingredient. Enjoy experimenting with them.

And lastly please let me know how this recipe or variations of it work out for you. I love hearing from you it’s my favorite part!!!

Ingredients

• 4 cups broccoli florets
•  3 cups of small shaped pasta
• 2 Tbsp. extra virgin olive oil
• 1/3 cup chopped onions
• 2 Tbsp. minced garlic
• 1 Tbsp. hot pepper flakes
• 1 cup white wine
• 2 cups pasta water
• 1 cup  grated parmesan cheese
• 1 cup toasted Italian bread crumbs
• Salt and pepper to taste

Instructions

1. Start by cleaning and cutting the broccoli. Then in salted boiling water cook the broccoli until fork tender.  remove and add to the saute pan. Add the pasta to the same water you cooked the broccoli un, until el dente
2. Meanwhile in a saute pan over medium high heat un the olive oil saute the garlic,  onion, and red pepper flakes until soft and fragrant. Add the white wine and simmer until almost evaporated then add the cooked broccoli and mash. Add the pasta water and simmer until sauce thickens . Add half of the parmesan. Toss the cooked and drained  pasta to the broccoli mixture and mix until well combined. Plate top with the grated breadcrumbs and remaining parmesan cheese. ENJOY!!!!

4 ingredient potato gnocchi

Gnocchi is an Italian pasta, think small Italian dumplings, the most common is classic potato gnocchi. made of cooked mashed potatoes, flour and eggs.  And It’s no wonder most Italian restaurants have gnocchi on the menu. Most home cooks are intimated by making gnocchi at home. I am here to tell you you don’t have to be.

Making homemade gnocchi is a lot easier than you think. The most challenging part is getting the dough to the right consistency to produce the soft light  gnocchi dumplings. This make take a few attempts, and that’s okay. After a few tries you will be making gnocchi like a pro.

I have included a video. I hope it helps!!!

Tips when making this 4 ingredient potato gnocchi at home

One: Boil the potatoes uncut. This is important cut boiled potatoes are full of water. Meaning you have to add more flour that means hard rock like gnocchi

Two: let the gnocchi dough rest at room temperature for at least 15 minutes. This makes working with dough easier.

Three: I used a fork to add strips to the  gnocchi. This isn’t a necessary step, but it does make for a pretty presentation. I have linked a gnocchi stripper . If you want to go fancy.

Growing up, and in later years at the restaurants  I watched my Mama make gnocchi, on a floured broad using both hands, her skills never ceased to amaze me.

I was never as masterful  as my Mama, but in the restaurants before the prep cooks and after my  Mama passed, I make thousands of gnocchi, although I never learned how to use two hands.

When you make this recipe please leave me a comment and don’t forget to tag me on Instagram, that’s my favorite part!!!

Ingredients

• 4 cups mashed potatoes
• 3 cups of flour
• 1 egg
• 1 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Start by peeling the potatoes  and boiling the WHOLE UNCUT potatoes in salted water, until fork tender. about 20 minutes.
2. Remove from the water on a lightly  floured broad using a potato masher or potato ricer mash the potatoes until smooth. Make a well in the center add the rest of the ingredients , including salt and pepper.
3. Beginning kneading the dough until smooth, adding more flour a little at a time , until you have a smooth dough the dough will be slightly sticking. Let the dough rest covered  for 30 minutes.
4. Then section the dough into 8 equal pieces. Roll into 12 inch long ropes flour lightly,  cut the ropes into 1/2 inch pieces flour lightly. Using a fork and your thumb roll the gnocchi pieces into the classic shape. I have included a video showing the technic.
5. Store on a parchment lined cookie sheet covered  in your refrigerator for 2 days or they can be frozen. ENJOY!!!!