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

Start by cooking your pasta el dente. In the meantime make your lobster sauce.
Split the lobster tails open with sharp kitchen scissors. Then remove the meat ant coarsely chop
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.
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 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

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.
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!!!

Genovese Meat pasta sauce

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

Start by salt and peppering the meat and cutting into large equal size pieces
In a heavy stock pot in the oil saute saute the pancetta until crisp. Add the celery and carrots and saute until soft.
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
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

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
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

Start by peeling the potatoes and boiling the WHOLE UNCUT potatoes in salted water, until fork tender. about 20 minutes.
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.
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.
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.
Store on a parchment lined cookie sheet covered in your refrigerator for 2 days or they can be frozen. ENJOY!!!!

20 minute tomato basil spaghetti

This 20 minute tomato basil spaghetti comes together in under 20 minutes, the sauce is ready in just about the same time as it takes to cook the pasta.

The best time to make this pasta dish is when tomatoes are in season. The sauce is simple the liquid from the tomatoes combined with the pasta water and grated cheese create a sauce full of delicious fresh Italian flavors.

A few things to know about this 20 minute tomato basil spaghetti

With a few cups of tomatoes, garlic, herbs olive oil and pasta you can make this easy tomato sauce. Use as many tomato varieties as you can get your hands on. Any color any shape – the more the better. Their natural juices release into the pan along with the pasta water create a luscious sauce. This tomato sauce is meant to be chunky, it’s not a smooth sauce. Use an emersion blend for a smoother finish,

Ingredients

1/2 Lb. spaghetti
4 Tbsp. extra virgin olive oil
2 Tbsp. minced garlic
4 Tbsp chopped shallots
4 cups chopped tomatoes
1 Tbsp. fresh or dried oregano
2 cups pasta water
4 Tbsp. fresh chopped basil
1/2 cup grated parmesan

Instructions

Start by cooking your pasta el dente reserving 2 cups before draining
mean while make the sauce starting by washing, drying and chopping the tomatoes. leave some cherry tomatoes whole.
In a saute pan over medium high heat add the 4 Tbsp. of olive oil add the garlic and the shallots saute until soft and just beginning to brown , Add the tomatoes, tomato sauce, oregano and pasta water cook until the sauce thickens about 10 minutes.
Toss the el dente cooked spaghetti into the sauce. top with freshly grated parmesan and basil. ENJOY!!!

Quick zucchini ricotta pasta

I like making really simple pastas in the summer that highlight a main fresh seasonal ingredient. Not only is this zucchini and ricotta pasta recipe quick, it highlights one of the most prolific summer vegetables, zucchini.

This vegetarian summer pasta dish combines garden fresh zucchini, cherry tomatoes with creamy light ricotta and the fresh taste of lemon for a pasta dish everyone will love. and the best part, the sauce is essentially ready when the pasta is cooked. What’s not to love?

Variations for this quick pasta dish

This quick zucchini ricotta pasta recipe is a versatile dish, that can be adapted to a number of variations.

One would be if you don’t have or like ricotta use a good farmer cheese. If you want to add in more vegetables add in 2 cups of chopped spinach. It’s a great vegetarian pasta on it’s own , but if you want to add cooked chicken or shrimp.

Of course pasta choice is always an option. You can use any pasta shape you like. I like using small shaped pasta in this recipe. the pasta in this recipe is anelli (Italian for small rings) . I love this classic Italian pasta shape. It can be hard to find . I ordered it on Amazon. I have attached the link.

Lastly if you make this easy, and quick summer pasta dish please leave me comment. I love hearing from you. It’s my favorite part!!!

Ingredients

1/2 lb. small shaped pasta
2 Tbsp. olive oil
1 Tbsp. minced garlic
4 Tbsp chopped shallots or onion
1 zucchini sliced thin
2 cups cherry tomatoes
2 cups ricotta
1 cup pasta water
juice and zest from 1 lemon
1/2 cup grated parmesan
2 Tbsp.. chopped Italian parsley

Instructions

cook your pasta el dente while making the sauce
start by cutting the zucchini into medium dice
In a saute pan over medium high heat in the olive oil saute the garlic and shallots until soft and translucid. Then add the zucchini and tomatoes and cook until tomatoes start to burst and zucchini is crisp tender.
Add the pasta water and lemon juice and zest. Simmer until sauce thickens about 10 minutes. Then add the ricotta and grated parmesan. Cook just until all ingredients are well combined. Add in the pasta top with Italian parsley. ENJOY!!!

Creamy lemon Shrimp Bucatini

I know, I post a lot of pasta recipes. But pasta is so versatile you can make a lot of pasta dishes without repeating the same one twice for awhile, besides who doesn’t like pasta?

In this creamy, lemon shrimp bucatini recipe large shrimp are covered in a light cream sauce full of Italian flavors, then tossed with bucatini pasta, for a delicious meal everyone loves.

That’s not even the best part, the best part, it’s a super easy shrimp and pasta recipe, that comes together in less then 30 minutes. Making this pasta recipe prefect for busy week night family meals. and it’s fancy enough for Saturday dinner with friends, to show off what a good home chef you are.

3 tips for success with this creamy lemon Shrimp bucatini recipe

The first tip for success when you make this lemon cream sauce shrimp bucatini is to use good quality large shrimp, and to be sure not to over cook them.

Second, it really doesn’t matter what shape pasta you use in this recipe. What matters is not to overcook it. A good rule of thumb is to undercook it by a few minutes. You can ruin a good pasta dish just by overcooking the pasta.

And third don’t underestimate the importance of the reserved pasta water. Pasta water is a magical ingredient the binds sauces together. Not only does pasta water add flavor it thickens the sauce. I always save more than the recipe calls for in case the sauce is to thick.

Lastly please leave me a note, let me know how this recipe worked out for you. I love hearing from you!!!!

Ingredients

1 Lb. Bucatini pasta
1 Lb. cleaned deveined large shrimp
1 cup reserved pasta water
1 cup white wine or chicken stock
1 cup heavy cream
1/2 cup grated parmesan
2 cups chopped spinach
Juice from 2 lemons
2 Tbls, butter
2 Tbls. olive oil
2 Tbls. chopped garlic
1/2 small chopped onion
2 Tbls. chopped Italian parsley
salt and pepper to taste

Instructions

Cook bucatini according to package directions reserving 1 cup of the water before draining.
Meanwhile salt and pepper the shrimp according to your taste.
In a large saute pan over medium heat saute the shrimp in the butter and olive oil 2 to 3 minutes per side remove and set aside.
In the same pan saute the garlic and onion until tender and just beginning to brown.
Deglaze the pan with the chicken stock scraping up the browned bits simmer for 2 to 3 minutes.
Add the cream, lemon juice and reserved pasta water, simmer until sauce thickens about 15 minutes, add the spinach and parmesan cheese last 5 minutes.
Return shrimp to sauce just to heat through.
Toss pasta with lemon cream shrimp sauce sprinkle with Italian parsley and ENJOY!!!!

Zucchini ricotta penne pasta

I love making easy pasta recipes in the summer that highlight the fresh ingredients of the season. This zucchini ricotta penne pasta recipe uses one of the most abundant Summer vegetables, zucchini.

The best part about this recipe is that the sauce and pasta are ready at the same time.

It may be easy and quick to make , but penne pasta with zucchini and ricotta is as delicious as any fancy restaurant dish.

This is Italian cooking at it’s best easy unpretentious but really, really good.

Customize this zucchini ricotta penne pasta recipe

There is so many reasons to love this zucchini ricotta penne pasta recipe easy, quick . delicious and customizable to fit your life style and taste.

First you can customize this recipe by using any shape pasta you like. I recently made this recipe using ditalini small tubular shaped pasta.

And you can experiment with ingredients too, You can saute pancetta or Italian sausage along with the zucchini. Fish lovers might like another variation where shrimp are saute with the zucchini.

Ingredient

1/2 Lb. penne pasta

2 medium zucchini

2 Tbsp. olive oil

2 Tbsp. butter

2 Tbsp. minced garlic

1/2 cup chopped onion

2 cups ricotta cheese

Juice from one lemon

2 ladles pasta water

1/2 cup grated parmesan cheese

1/2 cup chopped Italian parsley

Instructions

Cook your pasta el dente. meanwhile make the sauce. Start by washing and slicing the zucchini into half moons.
Then in the olive oil and butter saute the onion and garlic until soft and just beginning to brown.
Add the sliced zucchini and saute until zucchini is beginning to brown. Add the pasta water and lemon juice simmer until sauce thickens, about 10 minutes.
Mix the grated parmesan with the ricotta and add to the zucchini simmer just to heat through. Toss the penne in this vegetarian sauce. Add the parsley grate more cheese over the top. ENJOY!!!

Easy Sicilian Pasta alla Norma

Pasta alla Norma also called pasta con le melanzane pasta with eggplant in English is a classic Sicilian pasta dish. It is an easy recipe that uses few ingredients and comes together in less than an hour.

It is made of pasta with tomato sauce fried eggplant and served with grated ricotta sala da grated cheese and basil.

This traditional Italian pasta is a satisfying vegetarian dinner, and it can be ready in under an hour.

Things to know about this Easy Sicilian pasta all Norma recipe

The first thing is to choose dense, heavy eggplants and slowly frying them until caramelized results in a tender, meaty eggplant texture.

Second if aged ricotta salata is unavailable, a combination of different cheeses can replicate it’s salty, sharp taste. You could use Pecorino Romano or feta.

If you make this recipe, be sure to leave me a comment. Above all, I love to hear how the recipe turns out in your kitchen.

Ingredients

1/2 Lb. rigatoni
1 medium eggplant
4 Tbsp. olive oil
2 Tbsp. minced garlic
1/2 cup chopped onions
2 cups crushed tomatoes
2 cups tomato sauce
1 cup pasta water
1/2 cup grated ricotta salada or parmesan
a few basil leaves
3 cups olive oil canola blend for frying

Instructions

Start by washing and drying the eggplant cut into medium size
Bring the frying oil to medium high heat. fry the eggplant until golden brown. remove and drain on paper towels.
Meanwhile cook the pasta el dente and start on the sauce
In a saute pan add the 4 Tbsp. of olive oil. Then over medium high heat add the onion and garlic and saute until soft and just beginning to brown.
Add the tomatoes, pasta water and red wine. simmer until sauce thickens about 20 minutes. Add the fried eggplant and simmer 10 minutes longer. Toss the pasta in the eggplant sauce add the basil.
Plate grate the cheese over the top. ENJOY!!!!