Pasta!!!Pasta!!! Pasta!!!!

Most of us love pasta in one form or another. Am saying most because believe it or not in my years in the restaurant business, I did meet one or two people

who didn’t like pasta, Are you kidding me ???? In Italian kitchens pasta is a staple, it was in my house growing up.

I can still see my mother rolling out the dough by hand, on a wooden board my father made.

Pasta is still one of my go to staples when I need dinner quick, or I have unexpected company. It’s quick, easy, and so versatile

it’s easy to please the pickiest eater, and it’s affordable.

Yep, it’s cheap, this statement might get me in boiling pasta water with my fellow restaurateur.

Truth be told  often wondered why  anyone would spend up to 20.00

dollars for a plate of pasta. Well the answer may be it’s too imitating for the home cook, IT”S NOT

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 protein and you have a meal

fancy enough for weekend dinners with friends.

Rich and creamy this chicken, and pesto pasta is full of robust flavors, that can be on your table in less than 30 minutes,

but your family and friends will think it took hours.

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

If your vegetarian you can substitute the chicken for tofu, using the same process, if your gluten free there a lot of good gluten free pastas. I used my homemade pesto,

you don’t have too, store bought works just as well. If you want to make basil pesto, combine one bunch of basil, 1 cup parmesan cheese,  2 cups toasted walnuts with

1 cup extra virgin olive oil pulse in blender pouring the olive oil in last in a slow stream while pulsing.

The best part it can be on your table in less than 30 minutes. This pasta recipe is quick enough for busy weeknight family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a great “home chef” you are.

This recipe was inspired by my love of pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef.

You can also roast the chicken, I use my  toaster oven, so I heat up my large oven.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used rigatoni, you can use any  shape pasta or flavor pasta you like.

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 pan if your sauteing the chicken.

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 don’t forget to tag me on Instagram…….

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs rigatoni

4 Skinless boneless chicken breast cut into strips

8 oz. sliced mushrooms

2 cups chopped spinach

1 cup diced sun dried tomatoes

2 cups toasted chopped walnuts

1 cup parmesan cheese

1 small chopped onion

2 tablespoons chopped garlic

1 cup heavy whipping cream

2 cups pesto sauce

1 cup chicken stock or white wine

2 cups reserved pasta water

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

2 Tbs.  butter + 1/4 cup olive oil

Salt and pepper to taste

Instruction

Cook pasta according to package directions

Mean while heat olive oil and butter in large saute pan

toast the walnuts  in the oil and butter until golden and fragrant remove and set aside

salt and pepper chicken to taste

Add  chicken saute until golden remove chicken

Saute onion and garlic until opaque in the same pan

Add mushrooms and sun dried tomatoes saute until the mushrooms  are golden brown about 10 minutes

Salt and pepper to taste

De glaze pan with chicken stock or white wine

Add heavy whipping cream and reserved pasta water

Simmer until sauce thickens about 10 minutes

And parmesan cheese, spinach,  1 cup of the toasted walnuts and  herbs last 5 minutes

Toss drained pasta in the sauce

Top with   the additional  cup of walnuts, parmesan and  Italian parsley

Salt and pepper to taste

ENJOY!!!!

EASY Dinner

One of my favorite winter comfort foods is pasta.

When I find it difficult to come up with a meal everyone will like, I turn to pasta.

it’s  easy, quick,  delicious, inexpensive and WHO does’t love pasta???  Pasta is delicious plain and simple,think olive oil, garlic, parmesan and some herbs.

Add sirlion steak , cremini mushrooms and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding some add-ins to pasta to make a meal that is cause for celebration. If you don’t have cremini mushrooms use white button mushrooms. Cremini, portabellas, and white button mushrooms are all the same variety the difference is age, white mushrooms the youngest, the granddaddy of mushrooms the portabella the oldest.Rich and creamy this steak pasta is full of robust flavors, that can be on your table in less than 30 minutes,but your family and friends will think it took hours.

 

Pasta is a weeknight superhero, it cooks quickly,and is extremely versatile, yet can feel like

a restaurant dinner, in this steak pasta meal.

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

The best part it can be on your table in less than 30 minutes. This steak pasta recipe is quick enough for busy weeknight

family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a great “home chef” you are.

steak can be expensive, if you add it to pasta, it’s  an affordable meal you can have on your weekly menu.

This recipe was inspired by my love of pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

You can also roast the steak,   instead of sauteing it, If I use this method and I often do for a hands- free option, I use my toaster oven,

instead of heating up my large oven to roast small amounts of meats.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water before bringing it to a boil. The water should be boiling rapidly before dropping the pasta.

I used  linguine, you can use any  shape pasta or flavor pasta you like. Reserve a few cups of pasta water to add to your sauce if it’s too dry.

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 ingredients.

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 don’t forget to tag me on Instagram…….

 

 

 

Ingredients serves 4

1 Lbs. long pasta noodles

1 lb Sirloin steak cut in strips

4 cups sliced cremini mushrooms

2 cups chopped spinach

2 tablespoons chopped garlic

1/2 chopped onion

1 cup heavy whipping cream

1 cup chicken stock or white wine

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

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

reserve 2 cups pasta water

Mean while  cut  steak into strips

Heat oil and butter

Saute onion and garlic until opaque

Add mushrooms saute until golden about 5 minutes

Add steak, salt and pepper NOW to taste saute steak until golden brown

De glaze pan with chicken stock or white wine

Add heavy whipping cream

Simmer until sauce thickens about 10 minutes

Add spinach, , and herbs last 5 minutes

If the sauce is too thick add the reserved pasta water to reach your desired consistency

Drain pasta toss in sauce

Top with additional Italian parsley and parmesan cheese

Salt and pepper to taste

ENJOY!!!!

OOh Pasta, and my love affair with it.

Who doesn’t love pasta???? It’s so versatile and easy there’s a recipe for pasta to fit most lifestyles and taste.

Rich in complex carbohydrates and protein and low in fat pasta can be a highly nutritious food, especially if it’s made with whole wheat flour.

Italian food is about simplicity and letting the ingredients shine.

This creamy bacon rigatoni is tossed with crispy bacon, cream, spinach and a to die for garlic, cheesy sauce.

your whole family will love.

Italian cooking is usually simple to make, with many dishes having 4 to 8 ingredients.

This rigatoni pasta meal has few ingredients, is easy and can be on your table in 30 minutes.

Here are some tips to remember when cooking pasta:

1….Be sure you have enough water to cover the pasta and the pasta can move freely

I use this 5 quart stock pot

2….Salt the water generously before bringing it to a boil

3……Through trail and error you don’t need to add oil to the water it doesn’t work just stir the pasta as soon as you immerse it into the water stirring a few times more while cooking.

4… Don’t overcook the pasta, it should be el dente to the bite,  if you cook pasta too long it gets unpleasantly gummy.

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

Not only is pasta 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 together’s and easy enough for weeknight family meals.

If you set a pretty table using pretty white plates and  cloth napkins it’s a restaurant atmosphere in your own kitchen showing off what a great hostess you are.

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

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

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

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!! If you make this recipe be sure to leave me a comment, and please don’t forget to tag me on Instagram, That’s my favorite part!!!Ingredients

1 Lbs rigatoni

4 slices bacon

2 Tablespoons butter

1 cup parmesan cheese

1 chopped onion

2 Tablespoons chopped garlic

2 cups chopped spinach

1 cup chicken broth

1 cup heavy cream

1 cups pasta water

1 Tbs. each chopped Italian parsley, basil,  thyme and hot pepper flakes

Instructions

Cook pasta according to package directions reserving 1 cup of water before draining

Heat  butter in a deep saute pan

chop bacon and add to pan fry bacon on medium heat until crispy

Do not drain bacon grease

Add onion, garlic

Saute until opaque

Add chicken broth, cream, herbs and one cup reserved pasta water

Salt and pepper to taste

Simmer 30 minutes

Add  spinach and parmesan cheese last 10 minutes

Toss the pasta in the sauce

Top pasta with additional sauce, parmesan and Italian parsley………Enjoy!

Vegetarian Bolognese!!!!!

So what is Bolognese sauce?

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

For this easy and delicious vegetarian bolognese I used cauliflower.This recipe is inspired by my love of cauliflower,

and hate for waste. I had cauliflower in my refrigerator that needed to be used, I wanted to use it in a pasta sauce,

since my whole family loves pasta, they don’t feel the same way about cauliflower. Well let me tell you they

loved this recipe. Cooking the cauliflower bolognese style produces a flavorful meatless dinner, your whole family will love!

It’s not to often  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 together’s  and easy enough for weeknight family meals.

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

I make this hearty vegetarian sauce in my cast iron dutch oven, sometimes, if I want hands free  cooking, I start it on the stove top,

and finish it off in a 375 degree oven for one hour. anyway you serve it it serves up delicious. 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 what i use to bake my sour dough bread, the recipe for the sourdough bread is posted below. My beautiful  Cuisinart white dutch oven

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

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!! If you make this recipe be sure to leave me a comment,

and please don’t forget to tag me on Instagram, That’s my favorite part!!!Ingredients

1 Lbs rigatoni

1 head cauliflower cut into florets

1 cup parmesan cheese

1 chopped onion

2 carrots grated

2 Tablespoons chopped garlic

2 15 oz. cans crushed tomatoes

2 cups pasta water

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

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions reserving 2 cups of water before draining

Heat oil and butter in a deep saute pan

Add onion, garlic and carrots

Saute until opaque

Add cauliflower brown breaking into small pieces with wooden spoon

Salt and pepper to taste

Add tomatoes,  pasta water,  and herbs

Simmer 30 minutes add parnesan cheese toss the pasta in the sauce

Top pasta with additional sauce, parmesan and Italian parsley………Enjoy

 

 

 

 

r

 

 

 

 

 

 

 

 

 

 

 

 

Tetrazzini is not Italian, it’s an American dish named after the Italian opera star Luisa Tetrazzini.

It  is usually made with diced poultry or seafood with mushrooms in a butter/ cream  and cheese sauce.

My chicken sausage Tetrazzini is a comforting casserole that is prefect for a dinner party or family meal.

It has savory chicken sausage, and pasta tossed together with mushrooms, garlic in a creamy,

cheesy sauce  baked to a golden, gooey  goodness all your family and friends will love bake

it in this 13 x 9 oven to table pretty white casserole dish it will look lovely on the table and it makes for hands serving, your family

and friends can serve themselves, not to mention less pots and pans to wash…YEPEEE!!!

Even though my Tetrazzini pasta is made with Italian flavored chicken sausage, don’t be afraid to use

chicken breast, Make it even easier if you need to, use precooked store-bought rotisserie chicken.

As am writing this I think shaved sirloin steak would be delicious in this recipe.

I take the casings of the sausage, and break it into large bite size pieces, you can leave the casings on,

and cut the sausage in slices.

This chicken sausage tetrazzini pasta casserole is easy   looks pretty on any table, served on pretty plates

or serve it family style in one bowl it’s decade enough for Saturday night  company’s coming dinners.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

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

The saute pan needs more tending to than the pasta water.

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.

If you try this recipe don’t forget to leave me a comment and tag me on Instagram, That’s my favorite part!!!!

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs.  linguine

1 lb Italian style chicken sausage

1/2 lbs white mushrooms

1 cup frozen peas

1 cup heavy whipping cream

1 cup chicken stock or white wine

3 tablespoons chopped  garlic

1 chopped onion

!/2 stick butter

2 tablespoons olive oil

4 cups milk

1 cup cream

1 cup chicken broth

1 cup parmesan cheese

1 cup bread crumbs

1 teaspoon nutmeg

11/2 teaspoons black pepper

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

Instruction

Cook pasta el dente

Mean while heat oil and butter remove casing from sausage and break into

large pieces

Saute sausage until just cooked through remove and set aside, in the same pan saute mushrooms until the liquid evaporates.

add garlic and onions,continue cooking until onions and garlic are translucent remove mushroom mixture from the pan and add to the sausage

to the same pan melt 2 tablespoons butter add the flour .

Add cream, chicken stock and herbs stirring continuously

Simmer until sauce thickens about 10 minutes

Add sauce to sausage and mushroom mixture

Drain pasta toss in sauce transfer to oven proof casserole dish

Mix bread crumbs with parmesan cheese and one tablespoon of chopped Italian parsley

Bake  30 minutes or until top is golden and bubbly

….ENJOY!!!!

 

,

 

r

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs.  linguine

1 lb Italian style chicken sausage

1/2 lbs white mushrooms

1 cup frozen peas

1 cup heavy whipping cream

1 cup chicken stock or white wine

3 tablespoons chopped  garlic

1 chopped onion

!/2 stick butter

2 tablespoons olive oil

4 cups milk

1 cup cream

1 cup chicken broth

1 cup parmesan cheese

1 cup bread crumbs

1 teaspoon nutmeg

11/2 teaspoons black pepper

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

Instruction

Cook pasta el dente

Mean while heat oil and butter remove casing from sausage and break into

large pieces

Saute sausage until just cooked through remove and set aside, in the same pan saute mushrooms until the liquid evaporates.

add garlic and onions,continue cooking until onions and garlic are translucent remove mushroom mixture from the pan and add to the sausage

to the same pan melt 2 tablespoons butter add the flour .

Add cream, chicken stock and herbs stirring continuously

Simmer until sauce thickens about 10 minutes

Add sauce to sausage and mushroom mixture

Drain pasta toss in sauce transfer to oven proof casserole dish

Mix bread crumbs with parmesan cheese and one tablespoon of chopped Italian parsley

Bake  30 minutes or until top is golden and bubbly

….ENJOY!!!!

 

,

 

r

 

 

 

 

 

 

 

 

 

 

 

30 Minute Salmon pasta

One of my favorite winter comfort foods is pasta.

When I find it difficult to come up with a meal everyone will like, I turn to pasta.

it’s  easy, quick,  delicious, inexpensive and WHO does’t love pasta??? Pasta is delicious plain and simple,

think olive oil, garlic, parmesan and some herbs, add some fresh salmon and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding salmon to pasta to make a meal that is cause for celebration.

Rich and creamy this Tuscan salmon pasta is full of robust flavors, that can be on your table in less than 30 minutes,

but your family and friends will think it took hours.

Pasta is a weeknight superhero, it cooks quickly,and is extremely versatile, yet can feel like

a celebration, in this Tuscan salmon pasta meal.

This classic recipe calls for ingredients you probably already have on hand, butter, garlic, cream, spinach

which together create a creamy, saucy Italian flavored dinner.

The best part it can be on your table in less than 30 minutes. This Tuscan salmon pasta recipe is quick enough for busy weeknight

family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a great “home chef” you are.

Salmon can be expensive, if you add it to pasta, it’s  an affordable meal you can have on your weekly menu.

This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

You can also roast the salmon instead of sauteing it, If i use this method and I often do for a hands- free option, I use my toaster oven,

instead of heating up my large oven to roast small amounts of fish.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used  linguine, you can use any  shape pasta or flavor pasta you like.

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 salmon.

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 don’t forget to tag me on Instagram…….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs. long pasta noodles

1 lb salmon fillet

4 cups chopped spinach

2 tablespoons chopped garlic

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbs. chopped garlic

1/2 cup chopped onion

1 cup chopped sun dried tomatoes

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

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while  cut  salmon into large cubes

Heat oil and butter

Saute salmon about 5 minutes

remove salmon set aside

Saute onion and garlic until opaque

De glaze pan with chicken stock or white wine

Add heavy whipping cream and sun dried tomatoes

Simmer until sauce thickens about 10 minutes

Add spinach, , and herbs last 5 minutes

return salmon to pan just to heat through

Drain pasta toss in sauce

Top with additional Italian parsley

Salt and pepper to taste

ENJOY!!!!

 

 

r

 

 

 

 

 

 

 

 

 

 

 

 

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.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours. Serve it up in pretty white dinner plates  

add some festive napkins and you have beautiful table and meal,

that comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for Saturday date night. I used Bucatini pasta, a long spaghetti like pasta that’s long and  hollow.

You can use what fits your life style and taste. If the sauce is too dry use a cup 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

 

 

 

 

 

 

 

 

 

 

Ingredients

1 lbs. Bucatini pasta cooked according to package directions (el Dente)

1 small chopped onion

2 Tbs. chopped garlic

4 anchovy fillets

1/2 cup capers

! cup chopped kalamata olives

1 15 oz. can chopped tomatoes

1 15 oz. tomato sauce

1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes

1/4 cup parmesan

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while prepare your sauce by heating oil and butter in a large deep saute pan, add onion and garlic, sweat until translucent.

Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained.

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

Always salt and pepper to taste

toss with the drained bucatini pasta, sprinkle with parmesan………ENJOY

 

 

 

 

 

 

 

 

 

 

 

 

 

EASY ITALIAN

I call them Christmas raviolis because of the festive colors!!!!

At the restaurant these are make by hand, by prep cooks.

This recipe is made simple for the home cook, that doesn’t have a prep cook or hours  to make home made raviolis.

Using store bought means you can have this dinner on your table in 30 minutes, but your family and friends will think it took

hours to prepare. There are some good enough brands out there, it’s hard to tell the difference between store bought or home made.

I used cheese and spinach raviolis keeping this recipe vegetarian, you can use any type of ravioli you like, I only use vegetarian filled raviolis when using store bought,

when making them from scratch I’ve used a variety of filling combinations and sauces, you can do the same with store bought.

They cook  quickly in the sauce in this deep covered    saute pan, and you would miss the meat using the rich flavor of the creamy sauce.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours. Serve it up in pretty white dinner plates  

add some festive napkins and you have a prefect holiday set table and meal,

that comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for special occasions.

Frying the tomatoes and  deglazing the pan with the chicken stock, and cream makes the sauce  creamy, and rich in  flavor.

You can use white wine in place of the chicken stock, because I don’t drink I give the non-alcoholic version.

I often use wine when cooking, Am okay with that, but for some who aren’t there are alternatives, use what feels and tastes good to you,

it doesn’t change the flavor enough where people notice.

No matter what you use, be sure you use the best and freshest ingredients

you can find, that will make the different between just so-so to WOW!!!!

Cooking at home restaurant style!!!!!!!!

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 box store bought cheese ravioli

2 cups cherry tomatoes

2 cups spinach chopped

1 cup parmesan cheese

1 cup chopped sun dried tomatoes

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

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

2 Tbs. each olive oil and butter

Instruction

Heat oil and butter

Add cherry tomatoes, onion and garlic saute until golden

Add heavy whipping cream, chicken stock,  sun dried tomatoes and parmesan cheese

Simmer until  sauce thickens about 10 minutes

Add  ravioli and spinach  simmer 10 minutes longer

Salt and pepper to taste

Top with additional parmesan……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Nothing is better than this rigatoni and steak baked pasta casserole, smothered in creamy bechamel sauce.

Really though,this is the prefect recipe for this time of year.

Growing up in the hills of Tuscany any baked pasta was my favorite.

My Mom’s pasta bakes were simple and delicious. This dish brings back memories, from when I was a kid

hanging around the kitchen counter, tasting whatever Mom was cooking.

No offense Mom, but I’ve gourmet it up a bit. I love my creamy, cheese filled, bechamel smothered  casserole,

a little more than Mom’s. Sometimes you have to put a new twist on an old classic,

to fit your lifestyle and taste, I kick up a notch by using Bechamel sauce instead of Moms’ classic marinara .

Bechamel sauce is not difficult to make, but you do need to pay attention,

for  success don’t leave the stove unattended, the sauce burns quickly. Stir continuously while sauce is simmering.

If the sauce is too thick add more milk, if too thin coat 1 pad of butter with flour and drop it in sauce while simmering.

.

I used rigatoni and rib eye steak, like most of my recipes you can customize them to your lifestyle and taste.

This recipe works well with chicken, or if your going the vegetarian route leave out the meat.

There never seems to be any left overs, but if there are you can freeze it for a ready made meal

prefect for holiday entertaining, or you need a hurry-up dinner for unexpected guest.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to, I like to use this it’s big enough for 6  portion,

and the white color looks pretty on almost any table ant goes from oven to table to freeze, to dish washer.

13 x 9 covered white casserole dish

Just be sure to use a casserole dish that goes from oven to table, to limit the pots and pans in the sink.

The extra bonus with casserole meals, your quest can serve themselves, set out these festive dinner napkins  to set a holiday mood and

serve this pasta bake with a simple salad and crusty bread.

If you make this Becamel rigatoni bake, be sure to leave me a comment.

Above all I love hearing from you guys, and do my best to respond.

And if you do make this recipe don’t forget to tag me on Instagram.

Always sharing restaurant style recipes, simplified for the home cook @lorianasheacooks

What better way to feed a crowd than a one pan casserole  meal???

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/2 lbs. rigatoni

1/2 lbs. chopped rib eye steak

1/2 lbs. sliced mushrooms

3 cups chopped spinach

1/2 cup chopped sun dried tomatoes

!/2 stick of butter

2 tablespoons olive oil

1/2 chopped onion

1 tablespoon chopped garlic

1/4 cup flour

2 cups  milk

1 cups grated parmesan

1 cups shredded mozzarella

1 cup chicken stock

2 tablespoons chopped Italian parsley

1 teaspoon nutmeg

Salt and pepper to taste

Instructions

Cook rigatoni el dente

Heat the olive oil in a deep saute pan

Add onion and garlic saute until limp

Add the mushrooms and steak saute until brown

Add spinach and sun dried tomatoes salt and pepper to taste

Remove meat mixture from pan wipe  clean

Melt  butter in the same pan

Stir in flour whisking continuously

Slowly whisk in milk, chicken stock, salt, pepper and nutmeg

Simmer on low heat 10 minutes stir to prevent browning

Return meat mixture to Bechamel sauce simmer an additional 10 minutes

Add rigatoni and parmesan cheese pour into a 9 x 13 casserole dish

Top with the mozzarella cheese

Bake in a 400 degree oven until golden and bubbly about 30 minutes…….ENJOY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

2 chicken breast

1 box store bought no-cook lasagna sheets

! stick of butter

2 tablespoons olive oil

1/2 cup flour

1 quart milk

2 cups grated parmesan

2 cups shredded mozzarella

1 cup chopped spinach

1 cup chicken stock

2 tablespoons chopped Italian parsley

1 teaspoon nutmeg

Salt and pepper to taste

Instruction

Heat oven to 400 degrees

Coat chicken with olive oil salt and pepper to taste

Roast chicken breast 15 minutes cool and shred

Melt  butter in medium stock pot

Stir in flour whisking continuously

Slowly whisk in milk, chicken stock, salt, pepper and nutmeg

Simmer on low heat 10 minutes stir to prevent browning

line 9 x 12 inch casserole dish with bechamel sauce

Dip the lasagna noodles in hot sauce

Place lasagna over the bechamei sauce

Top with 1/3 the amount of chicken, spinach, cheeses and bechamel sauce

Repeat for three layers ending with lasagna noodles, bechamel and cheeses

Bake in a 400 degree oven until golden and bubbly…….ENJOY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EASY ITALIAN,  that’s the key word, add delicious and quick, you get the trilogy for dinner success.

This vegetarian stuffed shell recipe delivers all of the above and then some.

Not only, can it be on your table in less than a hour, it’s so simple you’ll want to make extra, and use a casserole dish, that goes from oven to table to freezers

https://amzn.to/2QLiPJx

for next day reheats or freeze for ready made meals.

It’s hard coming up with meals the whole family likes, when I do it’s a WIN_WIN,  I don’t  think I know anyone that doesn’t like  this meal.

What’s not to like? I like the Italian feel I get from these  red accented  heavy duty dish towel https://amzn.to/37xWk0y

I use home made maranara sauce, it’s simple to make your own, saute 1 chopped onion. 2 tablespoons of garlic and a bunch of Italian parsley

until opaque, add 2 15 oz. cans crushed tomatoes and 2 cans tomato sauce,  and 2 cans of water simmer covered for 1 hour, remove from fire add 1 bunch chopped basil and 1/2 stick of butter.

This is my go to recipe when I want a whole family pleasing meal, or I want to feed a crowd.. It’s prefect for those holiday get- together s when you want a meal that you put in the oven,

and forget about.  If you want a hearty version,  saute some ground beef or turkey and add it to the ricotta. after it cools down.

Don’t overcook the shells, run them under cold water to stop the cooking process, they will finish cooking in the oven.

So excited to be sharing this easy Italian recipe with you today, It’s a family favorite!!!!

Restaurant style recipes, simplified for the home cook…..Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 pint marinara  sauce

1 lbs. jumbo shells

8 oz, ricotta

1 egg

1 cup chopped spinach

1 Tablespoon chopped Italian parsley

1 cup Parmesan cheese

1 cup Romano cheese

1 cup shredded mozzarella

Salt and pepper to taste

Instruction

Par boil the pasta shells

Mix all filling ingredients

Fill par cooked shells with the filling

Line bottom of casserole pan with marmara sauce

place stuffed shells on top

Cover with maranara sauce

Sprinkle with parmesan cheese

Bake covered in  8 x 8 baking dish at 375 degree oven for 45 minutes add mozzarella last 10 minutes

…ENJOY!!!