One Pan Ravioli Recipe

This One Pan Ravioli recipe is so easy when you use store bought ravioli. Sure there’s nothing better than homemade, but if your craving Italian and also want quick and easy, than store bought is the way to go.

There are so many varieties and good quality commercial ravioli  brands you won’t have have problem finding a brand that fits your lifestyle and taste. 

What could be easier than a delicious Italian dinner that comes together in less than 30 minutes? Oh I know what’s even better it’s all made in one pan!!!!

For one pan cooking, there’s one important thing the pan needs to be big and deep enough to hold all the ingredients.

Here is a link to my most used deep saute pan when I use the one pan method.

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Ingredients

• 1 package store bought cheese and spinach ravioli
• 2 cups vegetable stock
• 2 cups heavy cream
• 2 cups chopped spinach
• 8 oz. sliced cremini mushrooms
• 1 cup grated parmesan cheese
• 2 Tablespoons butter
• 2 Tablespoons chopped garlic
• 1/2 chopped onion
• 2 Tablespoons chopped Italian parsley
• Salt and pepper to taste

Instructions

1. In a large saute pan melt the butter over medium heat
2. Saute the onion and garlic until tender and just beginning to brown
3. Add the mushrooms saute until golden salt and pepper now
4. Deglaze the pan with the vegetable stock scraping up the brown bits at the bottom of the pan
5. Add the cream and half of the parmesan cheese simmer covered on low heat until sauce thickens about 10 minutes
6. Add the raviolis and  spinach cook 10 minutes longer
7. Sprinkle with additional parmesan and Italian parsley

Roasted Butternut Squash Rigatoni

One of my favorite Fall pasta recipes is this Roasted Butternut Squash Rigatoni recipe. The butternut squash is roasted to a golden caramel color, then  pureed to a smooth constancy.

Loaded with toasted walnuts, sage, bacon and the pungent taste of gorgonzola. this recipe is easy enough for weeknight family meals  and fancy enough for weekend dinners with friends.

I’ve done all kinds of butternut squash recipes. changing from sautéing the butternut squash to roasting it. I have to say I like the roasted version better.

You don’t even have to use your large oven to roast the butternut squash, I don’t. I use my Cuisinart toaster oven/air fryer. 

Customize Roasted Butternut Squash Rigatoni

You can make this Roasted Butternut Squash Rigatoni recipe fit your lifestyle and taste. For instance if you don’t like rigatoni use

any shape pasta you like. If you want to go the vegetarian route leave out the bacon. And if you don’t like gorgonzola use blue cheese.

My recipes are customizable, It’s more about technique. If you learn the technique in cooking you wouldn’t need to look at recipes every time you cook.

IF you make this recipe please leave me a comment and don’t forget to tag me on Instagram. I love hearing from you , It’s my favorite part!!!!

Ingredients

• 1 Lb. Rigatoni
• 1 small butternut squash peeled and cut into cubes
• 4 slices chopped bacon
• 2 cups chopped spinach
• 2 cups reserved pasta water
• 1 cup chicken stock
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup gorgonzola cheese
• 1 cup chopped walnuts
• 1/4 cup chopped sage
• 1/2 chopped onion
• 2 Tablespoon  chopped garlic
• 5 sprigs thyme

Instructions

1. Heat oven to 375
2.  Drizzle the butternut squash with 2 tablespoons olive oil, 1 tablespoon of the chopped, thyme, salt and pepper
3. Roast butternut squash and walnuts until squash is tender and walnuts are tosted about 20 minutes
4. Meanwhile cook pasta according to package directions resevering 2 cups of the pasta water before draining
5. While the pasta is cooking in a large saute pan cook the bacon in 1 tablespoon of butter until crispy
6. Add the onion and garlic continue cooking until tender and just beginning to brown
7. Add the chicken broth, cream and reserved pasta water simmer covered 15 minutes
8. Add 3/4 of the butternut  squash to a blender with 1/2 cup milk blend until smooth
9. Add the butternut squash puree, sage, thyme, walnuts, spinach and gorgonzola cheese to the pan simmer 10 minutes longer
10. Toss the cooked rigatoni to the butternut squash sauce top with additional gorgonzola and ENJOY!!!!

Creamy Chicken Gnocchi

Don’t let the looks of this  Creamy Chicken Gnocchi intimidate you. It’s an easy recipe when you use store bought potato gnocchi.

If you want to go the all home made route you can make my Easy Ricotta Gnocchi. But if you decide to make your owe they need to be cooked in a separate pot of rapidly boiling water until they come to the surface, about 7 minutes and than tossed in the sauce. The same is true with the marinara but marinara sauce is so easy and is one of the sauces I always have on hand. I have linked the recipes for the gnocchi and the marinara. The most important thing about marinara is to use the best tomato products, since tomatoes are the main ingredient.

My absolute favorite is La San Marzano, you can’t always find it in the supermarkets but here is the link to find it on Amazon.

Three Tips When Making Creamy Chicken Gnocchi

Size matters!!! when we’re one pan cooking. The sauté pan has to be big enough and deep enough to hold in this case both the pasta and the sauce. Here’s a link to a good all around one pan cooking pot.

Another thing that’s important is to be sure the oil and butter is hot enough to sear the chicken without burning it.

One more thing, if the sauce is to thick add a little milk if it’s too thick coat a pat of butter with flour and put it in the sauce, the last few minutes.

Ingredients

• 3 boneless, skinless chicken breast cut in cubes
• 1/2 LB. store bought or my easy ricotta gnocchi
• 3 cups prepared  marinara sauce
• 1 cup heavy cream
• 2 cups chopped spinach
• 2 tablespoons each olive oil and butter
• 2 Tablespoons chopped garlic
• 1/2 small onion chopped
• 1 cup parmesan cheese
• 2 Tablespoons chopped Italian parsley

Instructions

1. In a large sauté pan heat olive oil and butter to medium heat
2. salt and pepper the chicken and sauté until lightly browned
3. Add the garlic and onion sauté until tender and just beginning to brown
4. Add the prepared marinara and cream simmer 15 minutes or until sauce thickens
5. Add the gnocchi and spinach
6. Simmer covered 7 to 10 minutes
7. Sprinkle with the parmesan cheese and Italian parsley

 Saucy Pesto Pasta

This 30 minute Saucy Pesto Pasta recipe with sundried tomatoes, spinach, cream in a basil pesto sauce is great when you’re craving Italian but you want a vegetarian dinner.

I’ve said it before ad I’ll say it again I am not vegetarian, but it seems that 3 to 4 meals a week are meat free.

Pasta is prefect with or without meat. I know I post a lot of pasta recipes, but pasta is so versatile, easy and delicious you can have pasta often

without repeating the same recipe, plus who doesn’t love pasta!!!

Make The Pesto For Saucy Pesto Pasta

Making your own Pesto sauce for this Saucy Pesto Pasta is so easy. In a food processor blend 4 cups fresh basil with 2 tablespoons of garlic, 1 cup pine nuts and  1 cup parmesan cheese.

Process until blended then with the food processor running slowly add 2 cups extra virgin olive oil.

That’s it!! Homemade pesto!!! If you make this Recipe Please tag me on Instagram with your creations. And please don’t forget to leave me a comment I love hearing from you, It’s my favorite Part!!!

Ingredients

• 1 Lbs. penne pasta
• 1 cup sundried tomatoes chopped
• 2 cups chopped spinach
• 2 cups reserved pasta water
• 2 cups heavy cream
• 2 cups prepared pesto
• 1 cup grated parmesan cheese
• 1/2 chopped onion
• 2 tablespoons chopped garlic
• 2 tablespoons each olive oil and butter

Instructions

1. Cook pasta according to package directions reserving 2 cups of the pasta water
2. In a large sauté pan heat the oil and butter to medium
3. Add the onion and garlic sauté until tender and just beginning to brown
4. Add the sundried tomatoes sauté 5 minutes longer
5. Add the cream and resevered pasta water simmer covered on low for 15 minutes or until sauce thickens
6. Add the spinach, pesto sauce and parmesan cheese simmer 10 minutes longer
7. Toss the drained penne with the sauce sprinkle with additional parmesan and fresh chopped Italian Parsley and ENJOY!!!

This Tuna Puttanesca sauce is quick, easy and delicious!!!!

PUTTANESCA sauce might have a scandalous past, history has it was made by prostitutes, for it’s powerful aroma,  used to drawn  customers. I don’t know how much is fact and how much is fiction,I love the history behind the recipe. I know growing up we referred to it as the sauce of the prostitutes.

The combination of anchovies, olives and capers, gives this Puttanesca sauce a robust rich flavor, with aroma that still draws people to  a different room,…. The  kitchen.

The sauce cooks quickly in this deep covered   saute pan, and it’s a deep enough pan you can toss the pasta in the same pan.

What I use When Making Tuna Puttanseca Sauce

I used spaghetti  pasta , you can use what fits your life style and taste, short or long shaped pasta. doesn’t matter. If the sauce is too dry use a more of the pasta water, it’s starchy from the pasta, and  great to add substance to the sauce, and because of it’s starchy it’s a thicken agent.

.I also used kalamata olives, I love their pungent taste. Traditionally the olives used my mother were picked on our family farm in Tuscany, she would cure them in a salt and water solution she changed every few days,  for weeks. until the bitterness was drawn out.  They went from a shiny purple to a shriveled up olive, she marinated in olive oil, garlic, orange rind, and red pepper flakes, they were delicious and time consuming.  It is important in this recipe to use  flavorful olives. It’s a simple sauce with bold flavors, created by strong flavored ingredients.

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home!!!!

Please don’t forget to tag me on Instagram with your creations!!!!

Ingredients

1. lbs. Spaghetti pasta cooked according to package directions (el Dente)
2. 1 small chopped onion
3. 2 Tbs. chopped garlic
4. 4 anchovy fillets
5. 2 cans albacore tuna in water
6. 1/2 cup capers
7. 1 cup chopped kalamata olives
8. 1 15 oz. can chopped tomatoes
9. 1 15 oz. tomato sauce
10. 1 cup reserved pasta water
11. 1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes
12. 2 Tbs. each olive oil and butter

Instruction

1.Cook pasta according to package directions reserving 1 cup pasta water

2.Mean while prepare your sauce by heating oil and butter in a large deep saute pan, add onion and garlic, cook until tender and just begining to brown

3.Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained and reserved pasta water.

4.Simmer covered for 20 minutes, add the Tuna, olives, spinach, capers, red pepper flecks and herbs, simmer 10 minutes longer,

5.Always salt and pepper to taste

6.Toss with the drained spaghetti pasta, ………ENJOY

So what is Easy Bolognese sauce?

Easy Bolognese Sauce is a chunky sauce made with minced beef, garlic, carrots, herbs and enough tomatoes for flavor.

It’s a hearty sauce when you want stick to your ribs comfort food.  It’s  delicious, versatile and easy to make you’ll want to have it on hand, for ready make meals.

I used ground turkey, you can use any ground meat and pasta, that fits your taste. The recipe calls for pappardelle pasta, but you can use this same Bolognese sauce when you want a heartier lasagna too!!! 

It’s not to often that you find a recipe that your whole family likes. when you do WIN- WIN.

Not only is it a family favorite it’s a crowd pleasing meal on a budget add a salad, some crusty french bread and you have dinner special enough for weekend get togethers  and easy enough for weeknight family meals.Why I love Easy Bolognese Sauce

This is a great go to meat sauce when you want, easy, healthy, flavorful Italian meals, the trifecta for dinner success.

I make this hearty meat sauce in my cast iron dutch oven, sometimes, if I want carefree cooking, I start it on the stove top, and finish it off in a 375 degree oven for one hour.

You can double or triple the recipe, it keeps in your refrigerator up to 4 days,  you can freeze it for ready made meals, that’s what I do when I make it.

The link below will take you to a the cast iron dutch oven I use, not only for this recipe, but for recipes the require longer cooking time.

It is also the Dutch oven I use to bake my sour dough bread, the recipe for the sourdough bread is posted below. My Dutch oven https://amzn.to/2XlrfIJ

Happy day my dears and always cook happy!!!!Ingredients

1 Lbs. papperdelle

1 Lbs. ground turkey

1 chopped onion

2 carrots grated

2 Tablespoons chopped garlic

2 15 oz. cans crushed tomatoes

2 cup waters

1 cup chicken stock

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

1. Cook pasta according to package directions
2. Heat oil and butter in a deep saute pan
3. Add onion, garlic and carrots
4. Saute until tender and just beginning to brown
5. Add ground turkey brown breaking into small pieces with wooden spoon
6. Salt and pepper to taste
7. Drain fat
8. Add tomatoes, chicken stock,  and herbs
9. Simmer covered 45 minutes

Easy Shrimp Fettuccine

What could be more prefect for a quick  light dinner  than a meal that comes together in 30 minutes and a family favorite?

I like quick recipes for family dinners that doesn’t have me running to the store for ingredients only used in one or two recipes.

This Easy Shrimp Fettuccine recipe is one of my favorites, not only does it have a lot of my favorite flavors it’s super easy.

It’s similar to the old classic shrimp fettuccine in marinara, using fresh garden tomatoes as the main sauce ingredient,  for a fresh light Summer meal, that’s prefect any day of the week.

A few Tips When Making Easy Shrimp Fettuccine

When cooking the pasta for this Easy Shrimp Fettuccine salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used Fettuccine , you can use any  shape pasta or flavor pasta you like, and don’t forget to save the pasta water, an important step that’s easy to forget. It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the fish, if your sauteing the shrimp

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and please don’t forget to tag me on Instagram…….

Ingredients

• 1 Lbs. Fettuccine
• I Lbs large shrimp cleaned
• 1 lb garden tomatoes
• 2 cups chopped spinach
• 1 cup reserved pasta water
• 1 cup cream
• 1 cup parmesan cheese
• 2 Tbls. olive oil
• 2 Tbls chopped garlic
• 1/2 chopped onion
•  1/2 cup each Italian parsley and basil
• Salt and pepper to taste
• Instruction
• 1.  Cook pasta according to package directions saving 2 cups of the water before draining
• 2. Meanwhile in a large  saute pan on medium high heat salt and saute the shrimp until pink remove and set aside
• 3.  Add the onion and garlic saute until tender and just beginning to brown
• 4. Add the tomatoes saute until tomatoes are blistered and soft
• 5. Add  the heavy cream and reserved pasta water simmer until thickens about 15 minutes add spinach and herbs last 5 minutes
• 6. Return shrimp to pan just to heat through
• Toss cooked Buctani in sauce Top with additional  parmesan and ENJOY!!!

Pancetta Mushroom Rigatoni

This  Pancetta Mushroom Rigatoni is a restaurant quality meal you can make in your home kitchen in less than 30 minutes.

Ever wonder why most Italian restaurant’s menu are  more than 50% pasta ?  Well the answer may be it’s too imitating for the home cook, IT”S NOT !!! If you have the right kitchen equipment, basic set of pots, pans  and a good

set of knifes  and you can learn to cook like a pro. You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the  rescue.

Pasta is delicious plain and simple, think olive oil, garlic, parmesan and some herbs, add some pancetta and mushrooms and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding  pancetta and mushrooms to this pasta recipe, to make a meal that is cause for celebration.

Customize Pancetta Mushroom Pasta

This Pancetta  Mushroom Rigatoni recipe calls for ingredients you probably already have on hand, butter, garlic, cream,mushrooms, which together create a creamy, saucy Italian flavored dinner.

If you don’t have all the ingredients you can substitute the pancetta, which is uncured Italian bacon for bacon. And if you don’t have mushrooms you can  use broccoli.

I used rigatoni you  can use any shape pasta you like or have.  One more thing, I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

This is a restaurant quality meal that can be on your table in less than 30 minutes and you can make it your own.

If you Make this recipe please leave me a comment and please don’t forge to tag me on Instagram. I love hearing from you, It’s my favorite part!!!!

Ingredients

• 1 lb rigatoni
• 2 tablespoons olive oil
• 1/2  lbs. crimini mushrooms
• 1 cup pancetta cut in large dice
• 1 cup parmesan cheese
• 1 small chopped onion
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 1 cup chicken stock or white wine
• 2 cups reserved pasta water
• 1 Tbs. each chopped Italian parsley, basil, and thyme
  

  Instructions

  1. Cook pasta according to package directions

  2. Mean while heat  butter in large saute pan

  3. Add pancetta render until crispy

  4. Saute onion and garlic until opaque in pancetta fat

  5.  Add Mushrooms saute until golden brown

  6.  Add tomatoes

  7. Salt and pepper to taste

  8.   De glaze pan with chicken stock or white wine

  9.  Add heavy whipping cream and reserved pasta water

  10.  Simmer until sauce thickens about 10 minutes

  11. Add parmesan cheese and  herbs last 5 minute

  12. Toss drained pasta in the sauce

  13.   Top with  additional parmesan….ENJOY!!!!

Chickpea Broccoli Fettuccine

This vegetarian chickpea broccoli fettuccine is the best recipe when your craving Italian, and want quick and easy too.

Pasta, chickpeas and broccoli tossed in a light creamy, garlicky sauce, full of  delicious summer flavors.When you need an easy 30 minute dinner make this pasta. It’s comfort food with a light and summery taste.

OK, so I know I post a lot of pasta recipes, but pasta is so versatile, you could have hundreds of combinations. At the restaurant on the menu, you pick, your pasta shape, sauce,and any extra add-ins.

By some estimates there are 600 distinct commercial brands of pasta shape, hundreds of  sauces, endless vegetables and protein combinations.

That’s why I post a lot of pasta recipes, when am stuck for a dinner idea it’s Pasta to the rescue.It’s not often you find a meal the whole family will love when you do you want to make it often.

Here’s How Do Make Chickpea Broccoli Fettuccine

This is how to make Chickpea Broccoli Fettuccine. Start by cooking the pasta according to package direction, adding the broccoli the last few minutes of cooking. Drain the pasta and broccoli reserving two cups of the magical pasta water.

YES, pasta water is magical when added to pasta sauces, is’t natural starch thickens the sauce and adds flavor eliminating the need for added creams.

Saute the onions and garlic until tender and just beginning to brown before adding the chickpeas , be sure the saute pan is big enough to hold all the ingredients without crowding.

If the saute pan is to small you wouldn’t get that beautiful golden color instead the food ends up looking like it was boiled instead of sauteed.

Then put the rest of the ingredients in the pan scraping up all the brown bites, simmer for 10 minutes. The recipe says to reserve 2 cups of water but I know it only calls for 1, that’s because I always like to save more than I need in case the sauce is to thick.

The other thing is the chickpeas and broccoli can be roasted then added to the sauce at the same time as the pasta. When I use this method which I do often

I use my Cuisinart toaster/airfryer to a quick and economical alternative to turning on my large wall oven.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite part.

Ingredients

• 1/2 Lbs. Fettuccine
• 2 cups broccoli florets
• 2 cups chick peas
• 2 Tbs. each butter and extra virgin olive oil
• 2 cups pasta water
• 1 cup manufacturing cream
• 1 cup reserved pasta water
• 1 cup grated parmesan cheese
• 3 Tbs. chopped garlic
• 2 Tbs. each Italian parsley, basil and Thyme
• pinch of nutmeg
• Salt and pepper to taste

Instructions

1. Cook fettuccine according to package directions  Add broccoli last 5 minutes and reserving two cups of the water
2. Drain and rinse 2 15 oz. cans chick peas
3. In a saute pan bring oil and butter to a medium heat
4. Add onion and garlic saute until tender and just beginning to brown
5. Add chickpeas saute until golden
6. Add resevered pasta water, cream, parmesan, and herbs
7. Simmer 10 minutes
8. Toss, pasta, broccoli, chick peas
9. Salt and pepper to taste
10. sprinkle with parmesan and ENJOY!!!

Cabbage Beef Rigatoni

This Cabbage Beef Rigatoni is a simple recipe that comes together in about thirty minutes and it’s versatile too. It can work with different combinations of ingredients

For instance if you don’t like beef you can use chicken and if you hate cabbage you can use spinach . You  can also use 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 cabbage and beef. Ground beef in a  simply garlicky, tomato olive oil sauce, then tossed  with rigatoni makes this a recipe everyone will love.

Think of stuffed cabbage rolls, those are the flavors you’ll find in this pasta meal. And actually that’s how this recipe came about.

When I make stuffed cabbage there are those just to small to stuff leaves, so because my family loves pasta, this recipe was created. It’s a easy, delicious recipe prefect for busy weeknight family meals and fancy enough for Saturday night dinner with friends.

Three Tips When making Cabbage Beef Rigatoni

First, when sauteing the beef  for this Italian Cabbage Beef the  pan and oil need to be smoking hot, you need to hear the sizzle.

Two, save  some of the pasta water it is a flavor and thickening agent, because of it’s starch content. This is an important step that can be easily missed. I like to save more than I need, just in case

Three it’s important to have the right saute pan, you don’t need a lot of pans, but you do need the right sized ones. To have a well functioning kitchen

you need the right equipment just like in a commercial kitchen it’s the most important part. Here’s a link to a complete set of pans, or if you want to start with one and build from there here’s a good all around saute pan.

Just one more thing, 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.

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 favor

Ingredients

• 1/2 lb rigatoni
• 1/2 lb ground beef
• 1/2 head chopped cabbage
• 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 onion and garlic until tender and just beginning to brown
  3.  Add ground beef and ground beef saute until beef is golden brown Now is the time to salt and pepper the meat and cabbage
  4. Add the tomatoes,  and resevered pasta water
  5. Simmer covered 20 minutes
  6. Toss the rigatoni with the cabbage beef sauce
  7. Sprinkle with the grated Parmesan