Vegetarian Eggplant Penne Puttanesca 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, but 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. Make it special serve it on these 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. just fancy enough for Saturday date night,

I used Penne rigatta , a short ridged pasta, you can use any type pasta  that’s fits your life style and taste, gluten free works with this recipe

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  were picked by my mother  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  then 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. If you love eggplant pasta recipes here is another one to try Sicilian eggplant caponata rigatoni or my personal favorite zucchini pasta all Norma

Instructions

Quick and  easy chicken alfredo

This quick and easy Chicken Fettuccine Alfredo comes together in under 30 minutes—perfect for busy weeknights. Tender, melt-in-your-mouth chicken is tossed with fettuccine in a rich and velvety Alfredo sauce that the whole family will love. This simple recipe uses just a handful of ingredients, but I like to add spinach and sun-dried tomatoes for an extra layer of flavor—totally optional, but highly recommended!

Things to know about this quick and easy chicken fettuccini alfredo recipe

Frying the chicken and then deglazing the pan with chicken stock and cream creates a rich, creamy sauce full of flavor. You can absolutely use white wine instead of chicken stock—I often do. But because I don’t drink, I usually offer the non-alcoholic version too.

For those who prefer not to cook with alcohol, know that there are great alternatives, and honestly, the flavor difference is subtle. Use what feels right to you and tastes good. Either way, the key is using the freshest, best-quality ingredients you can find—that’s what takes a recipe from just okay to WOW.

I like easy 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 restaurant quality dinner, that comes together in 30 minutes, is quick and easy for family weekday dinners and just fancy enough for special occasions.

Serve this delicious restaurant inspired dinner with your favorite bubbly and a crisp green salad for a romantic Saturday night  dinner at home.

I  hope you try this  quick and easy chicken fettuccini recipe and the part I like  best…..Let me know how you liked it!!!! And please don’t forget to tag me on Instagram. And if you like easy pasta recipes that are easy to make use few ingredients and are delicious try my 30 minute broccolini and sausage orecchiette

Ingredients

1 lbs. Fettuccine

4 boneless, skinless chicken breast

2 cups spinach chopped

1 cup Parmesan cheese

1/2 cup  chopped sun dried tomatoes

2 cups chicken stock or white wine

2 cups heavy cream

1 cups reserved pasta water

2 Tbs. chopped garlic

1/2 cup chopped onion

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

2  tablespoons butter

salt and pepper to taste

Instruction

Salt and pepper chicken

Heat butter in large deep saute pan over medium heat, add chicken saute until golden brown

Then add onion, garlic, and mushrooms saute until mushrooms are golden brown add chopped sun dried tomatoes,

Add chicken stock,  cream,  and re severed pasta water simmer  covered  15 minutes

Add Parmesan cheese and spinach, simmer 5 minutes longer add herbs

Drain Pasta resevering 2 cups of the water for the Alfredo sauce

Toss pasta in sauce adjust seasonings to taste

Top with additional parmesan and ENJOY!!!!

Creamy chicken mushroom pasta

This easy, quick, creamy  chicken and mushroom pasta dinner can be on your table in 30 minutes. Bucatini pasta tossed in a creamy sauce, with chicken, mushrooms and spinach, make this a pasta dinner your whole family will love.

This  pasta dinner is easy, quick and delicious,  it’s a prefect way to show off what a great “home chef” you are. Simple yet impressive, this is a prefect recipe for a quite date night at home or louder time with family and friends.

This chicken dinner looks pretty on any table, served on pretty plates or serve it family style in one bowl it’s decade enough for a celebration dinner.

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

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, it doesn’t change the flavor much whether you use wine or stock.

Here’s a few  things to keep in mind when cooking pasta, salt the water. The water should be boiling rapidly before dropping the pasta in it. I used Bucatini a long hollow noodle, 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.

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

Instruction

1. Cook pasta according to package directions reserve 1 cup pasta water before draining
2. Mean while,  Heat oil and butter in a deep saute pan over medium high heat add the onion and garlic cook  until opaque. Salt and pepper the chicken. Add the chicken strips to the pan and cook until the chicken is golden ( 4-6 minutes)
3. De glaze pan with chicken stock or white wine. Let it absorb before  add the cream, reserved pasta water and marinara sauce.
4. Simmer until sauce thickens about 10 minutes Add spinach, and herbs last 5 minutes
5. Drain pasta toss in sauce

Top with  parmesan and chopped Italian parsley…….ENJOY!!!!

Vegetarian Mushroom spaghetti Pasta

It’s no surprise that vegetarian mushroom spaghetti pasta is a favorite on dinner tables—it’s easy to prepare, incredibly versatile, affordable, and full of rich, savory flavor.

This  recipe calls for ingredients you probably already have on hand, butter, garlic, cream, mushrooms which together create a creamy, saucy Italian flavored dinner. You won’t miss the meat, but if you do you can roast some chicken or fish and toss it in with the sauce just to heat through. The best part it can be on your table in less than 30 minutes.

Beyond its taste, this dish offers real nutritional value. Pasta is packed with complex carbohydrates that provide long-lasting energy, along with a solid amount of protein. It’s also naturally low in fat.

Things to Know About This Vegetarian Mushroom spaghetti pasta  Recipe

This vegetarian mushroom spaghetti pasta recipe is a favorite for many reasons—it’s quick to prepare, incredibly versatile, budget-friendly, and full of rich, umami flavor thanks to the mushrooms.

Not only is it delicious, but it also offers great nutritional value. Pasta is a good source of complex carbohydrates for sustained energy, provides plant-based protein, and is naturally low in fat.

If you’re watching your cholesterol or sodium intake, this recipe is a smart choice. Pasta is naturally cholesterol-free and low in sodium, while mushrooms add fiber, antioxidants, and important nutrients—all without adding extra fat or calories.

Whether you’re vegetarian or simply looking for a satisfying meatless meal, this mushroom pasta delivers on flavor, nutrition, and simplicity.

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”.

If  am  going to add  chicken of fish I use my  toaster oven, so I don’t have to 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.

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  bucatini a long hollow noodle, you can use any  shape pasta or flavor pasta you like.

.If you love easy and delicious mushroom pasta recipes try my Mushroom pasta alla Norcina

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…….

30 minute Steak and Mushroom 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 doesn’t love pasta???  Pasta is delicious plain and simple, think olive oil, garlic, parmesan and some herbs, add sirloin 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  are 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,  like  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 one day. If you love easy and delicious pasta recipes that are easy to make , use few ingredients and taste delicious try my vegetarian greens and beans pasta or my personal favorite Spaghetti alla Nerano

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

That’s my favorite part , hearing from you, and please 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!!!!

Creamy Bacon Rigatoni pasta

Who doesn’t love pasta???? 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 It’s so versatile and easy there’s a recipe for pasta to fit most lifestyles and taste. This creamy bacon rigatoni pasta recipe is so easy to make . With just a few pantry ingredients and minimal prep you can have a delicious restaurant quality meal, that’s ready in 30 minutes.

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 Italian bread and you have dinner special enough for weekend get togethers 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! I love hearing from you , it’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 Cauliflower Bolognese Rigatoni

This easy and delicious vegetarian Bolognese rigatoni features cauliflower as the star ingredient. Inspired by my love of cauliflower—and my dislike of food waste—I created this recipe when I had a head of cauliflower in the fridge that needed to be used. I wanted to incorporate it into a pasta sauce, so I took the classic meat-based Bolognese and replaced the beef with finely chopped cauliflower.

Traditional Bolognese is a hearty, chunky sauce made with ground beef, garlic, herbs, and just enough tomatoes to bring it all together. While my family adores pasta, they’re not exactly cauliflower fans. But let me tell you—they absolutely loved this dish. Cooking cauliflower in Bolognese style creates a rich, flavorful meatless sauce that’s hearty, satisfying, and sure to win over even the pickiest eaters.

It’s not often you find a recipe the whole family loves—but when you do, it’s a win-win. Not only is this dish a family favorite, it’s also a budget-friendly crowd-pleaser. Just add a fresh salad and some crusty Italian bread, and you’ve got a dinner that’s special enough for weekend get-togethers and simple enough for busy weeknights.

This hearty vegetarian sauce is one of my go-to recipes when I want something easy, healthy, and full of flavor—the trifecta of Italian dinner success. I always make it in my cast iron Dutch oven, where the flavors simmer to perfection.

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, or  you can freeze it up to 3 months for ready made meals.

If you like vegetarian  recipes that are easy to make and taste delicious try my Italian vegetarian minestrone soup or my vegetarian orzo with asparagus and peas.

30 Minute Tuscan Salmon pasta

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.

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 doesn’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.

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 and 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. The water should be boiling rapidly before dropping in 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.

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!! If you like salmon recipes try my Quick and easy creamy salmon piccata or air fryer salmon skewer Italian spiedini.

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

1/2 lb.  your favorite pasta shape

1 lb. salmon fillet

4 cups chopped spinach

1 tablespoons minced 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. Reserve 1 cup of the water before draining

Mean while  cut  salmon into large cubes, salt and pepper to taste

Heat oil and butter in a saute pan over medium high heat Sauté salmon about 3-4 minutes remove and set aside

In the same pan add the  onion and garlic cook until soft and translucent

De glaze pan with chicken stock or white wine

Add heavy whipping cream, and reserved pasta water and sun dried tomatoes.

Simmer until the sauce thickens about 10 minutes

Add  the spinach, and herbs, simmer 5 minutes longer. Return salmon to pan just to heat through

Drain pasta and toss in  the salmon sauce

Top with additional Italian parsley Salt and pepper to taste ENJOY!!!!