Pasta & Grains – The Fancy Pants Kitchen

Bucatini Speciale

Francine — Sun, 16 Feb 2025 15:04:24 +0000

What makes Bucatini Speciale so special is this amazing sauce, a rich arrabbiata made with sausage and smoky pancetta. While “arrabbiata” means “angry” in Italian, this pasta dish will make you very happy!

This sauce gets its spice from the red pepper flakes that are simmered in a flavorful sauce that begins with crisped up pancetta bits, browned sausage and San Marzano whole tomatoes. Crush the tomatoes by hand to get the most authentic sweetness you can and let this sauce simmer to get the most depth possible.

We use bucatini as it’s a bit thicker than spaghetti and better for the sauce to hold onto. You could certainly use other pastas if you like, but bucatini is our first choice for this awesome sauce!

Begin by crisping up the pancetta bits in a heavy pot and set them aside. To the same pot, add the sausage and cook it until it’s no longer pink. Set the sausage aside.

In the same pot, add the onion and garlic and sauté until soft. Add the tomato paste and sauté another few minutes.

Add the crushed tomatoes and spices and then add the sausage and pancetta back into the pot. Cover and simmer for 30 minutes. Your kitchen is going to smell so good!

Add a little broth to thin the sauce and a little butter if you want more richness.

Cook the bucatini, drain it and return it to the pot. Add the sauce (you’ll only need about half of the sauce for 8 ounces of pasta…freeze the rest for another extraordinary meal) and heat gently while combining everything.

Top the pasta with some pecorino cheese and enjoy immediately!

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Lastly, if you make Bucatini Speciale, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Bucatini Speciale

Makes: 8 servings of sauce

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

4 ounces diced pancetta
1 pound ground sausage
1 small yellow onion, diced
6 cloves garlic, minced
2 tbsp tomato paste
2 (28-ounce) cans whole peeled tomatoes (I like San Marzano tomatoes), crushed by hand
1 tsp kosher salt
1 tsp fresh oregano, minced
1 tsp red pepper flakes
1–2 cups chicken broth or water to thin the sauce
2–4 tablespoons butter to tame the heat (if you want)

Serving:

8 ounces bucatini pasta
1/2 cup pecorino cheese for topping

Instructions

In a large heavy pot like a Dutch oven, cook the pancetta over medium high heat until very, very browned. You want them to be well-done; browned, almost crispy, and concentrated with flavor. Remove pancetta and set aside; drain oil out of the pan.

In the same pot, brown the Italian sausage until cooked through and crumbled. Remove sausage and set aside, saving a little bit of the oil in the pan.

In the same pot, add the onion and garlic. Add a bit of olive oil if needed. Sauté until soft and fragrant. Add tomato paste and sauté for another 2-3 minutes.

Add crushed tomatoes, salt, oregano, and red pepper flakes. Add sausage and pancetta back in to the pot. Cover and simmer for 30 minutes.

Add the broth until desired consistency is reached. Add butter if you want.

Cook bucatini according to package directions; drain and return to pot. Pour sauce over cooked bucatini and keep over heat for a few minutes to help the sauce and noodles come together.

Top bucatini with pecorino cheese.

Chef’s Note:

This amount of sauce is good for an entire package of bucatini (8 servings). However, I find that we rarely cook a full package of bucatini. I usually use about half of the sauce for half a package of bucatini (about 4 servings). The rest of the sauce will freeze well or keep in the fridge for several days.

All-The-Crispy-Bits Mac and Cheese

Francine — Mon, 20 Jan 2025 18:23:31 +0000

All-The-Crispy-Bits Mac and Cheese is the bomb (da bomb?)! It’s crispy topping sends this cheddar and gruyère mac and cheese over the top!

This is not a creamy stove-top mac & cheese…it’s baked on a sheet pan so that it’s crunchy topping can cover all of the soft cavatappi pasta below. So good!

Begin by mixing the cheeses together. Set aside some for the topping. The rest will be used for the noodles.

In a separate bowl, combine the bread crumbs, Parmigiano-Reggiano cheese, butter, salt and cayenne and stir until all of the crumbs are coated.

In a large pot, combine the pasta, milk and water and bring to a boil. Reduce to a simmer and cook until al dente. Add the cheese mixture one handful at a time, being sure to let it melt before adding more.

Transfer the mixture to a prepared sheet pan and spread into an even layer. Cover with extra cheese and sprinkle the breadcrumb mixture over. Bake until it’s deeply golden and the top is crispy.

Enjoy this dish hot!

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Lastly, if you make All-The-Crispy-Bits Mac and Cheese, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

All-The-Crispy-Bits Mac and Cheese

Makes: 8-10 servings

Prep Time: 10 minutes

Bake Time: 35 minutes

Total Time: 45 minutes

Ingredients

4 tbsp unsalted butter, melted, plus more for sheet pan
12 ounces sharp cheddar cheese, coarsely grated
12 ounces Gruyère cheese, coarsely grated
1 cup (generous) Panko breadcrumbs
1/3 cup finely grated Parmigiana-Reggiano
1/4 tsp kosher salt
Pinch cayenne pepper
Freshly ground black pepper
1 pound cavatappi or other twisty pasta
3 cups whole milk
2 tsp smoked paprika

Instructions

Position rack in middle of oven and preheat to 425°F. Generously butter half sheet pan and line with parchment paper.

In a large bowl, mix together cheddar and Gruyère. Measure out 3 cups of cheese mixture and set aside for topping. Set large bowl with remaining cheese near stovetop.

In a small bowl, combine Panko, Parmigiano-Reggiano, melted butter, salt and cayenne. Generously season with black pepper and stir until breadcrumbs are evenly coated.

In a large pot, combine pasta, milk, and 2 & 1/2 cups water. Set pot over medium-high heat and bring to a lively simmer, stirring occasionally. Reduce to a gentle simmer and cook, stirring often, until al dente, 3-4 minutes. Remove from heat and stir in smoked paprika. Add cheese mixture from large bowl, one handful at a time, stirring to melt after each addition. Generously season with black pepper and stir to combine.

Transfer mixture to prepared sheet pan and spread in even layer. Cover with reserved cheeses and sprinkle with breadcrumb mixture. Bake for 20-30 minutes, rotating pan front to back halfway through, or until deeply golden and crispy. Let sit for 10 minutes before serving.

Pearl Couscous Skillet with Tomatoes and Chickpeas

Francine — Thu, 02 Jan 2025 19:45:41 +0000

This hearty Pearl Couscous Skillet with Chickpeas and Tomatoes is the perfect dish to tuck into on a cold day.

Pearl couscous (which is a pasta, not a grain) is paired with mashed chickpeas and diced tomatoes and vegetable broth to make a flavorful meal. Topped with mint and crumbled feta cheese and paired with massaged kale, it’s hard to go wrong with this!

Sauté shallots in a skillet until they are soft. Add canned chickpeas and mash gently. You don’t want them completely puréed; just chunky and a little creamy.

Add diced tomatoes and bring to a simmer. Add the broth and couscous and simmer on low until the couscous is soft but still a little chewy. Stir in the chives.

The kale salad adds a nice counterpoint to the couscous. It’s not really a salad…it’s just kale that’s been massaged with a dressing of olive oil, red wine vinegar and maple syrup. Hard to go wrong with that!

Serve the couscous with a side of kale. Top the couscous with chopped mint leaves and crumbled feta cheese.

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Lastly, if you make Pearl Couscous Skillet with Tomatoes and Chickpeas, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pearl Couscous Skillet with Tomatoes and Chickpeas

Makes: 2-3 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

Couscous Skillet:

2 tbsp olive oil
1 shallot, thinly sliced
1/2 tsp cumin
one 14-ounce can chickpeas (drained and rinsed)
one 14-ounce can diced tomatoes (I like fire-roasted)
3/4 cups water or vegetable broth
1 tsp salt
1/2 cup pearl couscous
1/4 cup fresh chives, chopped
3–4 tbsp of mint leaves, chopped (optional, for topping)
1/2 cup crumbled feta cheese (optional, for topping)

Massaged Kale Salad (for serving, optional):

4–5 stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both)
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp maple syrup
salt and pepper to taste

Instructions

Add the olive oil to a skillet over medium heat. Add shallots and cumin; sauté until softened, about 5 minutes. Add the chickpeas and mash gently a few times – this is optional but just creates a more interesting texture and helps it get a little bit creamy.

Add the diced canned tomatoes; bring to a simmer.

Add the broth, salt, and couscous; bring to a simmer, then cover and keep on low heat for 6-8 minutes or until the couscous is soft and has absorbed most of the liquid. It should be nice and soft and still chewy, like an al dente pasta.

Finish by stirring in chives. Massage the kale with the dressing ingredients in a small bowl for a minute or two, just until tender.

Serve couscous with a little side of the massaged kale. Top individual servings with mint leaves and feta.

Chef’s Note:

The longer this rests, the more it will absorb liquid. I would recommend serving immediately, or just adding a bit more water when reheating to keep your leftovers creamy.

Recipe by Pinch of Yum

Pumpkin Pasta alla Vodka

Francine — Fri, 01 Nov 2024 23:07:08 +0000

It’s that time of the year when we get to enjoy pumpkin…pumpkin pie, pumpkin granola, pumpkin pasta alla vodka…

Say what??!! Pumpkin Pasta alla Vodka? That sounds amazing! Well, it is. It doesn’t take long to make this delicious, slightly spicy pasta dish. The vodka sauce is flavored with pumpkin purée, tomato paste and Calabrian chili paste. Served over a short pasta (or try these pumpkin shaped pasta from Trader Joe’s), this is a perfect fall pasta dish!

Begin by sautéing shallots, garlic, sage and oregano in olive oil until softened. Add chili paste, tomato paste, pumpkin purée and chili flakes. Use the quantities of chili paste and chili flakes you prefer based on your tastebuds. I like it mild, so I use about half of the chili paste and just a pinch of the flakes. Cook for about 5 minutes and then add the vodka.

Stir in the cream, season with salt and pepper and keep warm.

Bring a large pot of water to a boil and add the pasta. Cook it until al dente, reserve 1 & 1/2 cups of pasta water and drain the rest.

Add the pasta, 1/2 cup of pasta water and butter to the vodka sauce and stir until the butter has melted. Add parmesan cheese.

If you want a thinner sauce, add more of the pasta water. Happy Autumn!

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Lastly, if you make Pumpkin Pasta alla Vodka, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pumpkin Pasta alla Vodka

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

1/4 cup extra virgin olive oil
1 shallot, chopped
4 cloves garlic, chopped
1 tbsp chopped fresh sage
1 tsp dried oregano
2 tbsp Calabrian chili paste
chili flakes
3 tbsp tomato paste
3/4 cup canned pumpkin purée
1/4 cup vodka
salt and black pepper
1 cup heavy cream
1 pound short cut pasta
4 tbsp unsalted butter
1 cup grated Parmesan cheese
8 fresh sage leaves

Instructions

In a deep skillet set over medium heat, cook the olive oil, shallot, garlic, sage, and oregano until the shallots soften, about 5 minutes. Reduce the heat to low, add the chili paste, tomato paste, pumpkin, and chili flakes (use these to your taste), cook for 4-5 minutes, until thickened. Stir in the vodka and cook another 2 minutes. Stir in the cream and season with salt and pepper. Keep warm over low heat.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 & 1/2 cups of the pasta cooking water. Drain.

To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and 3 tablespoons butter, tossing until the butter has melted. Add the parmesan. If needed, thin the sauce with additional pasta cooking water.

In a small skillet, cook 1 tablespoon of butter with the sage until the sage is crispy.

Divide the pasta among plates and top with sage and cheese. Enjoy!

Recipe by Half Baked Harvest

Butternut Squash Orzo Salad

Francine — Sun, 06 Oct 2024 23:53:51 +0000

Butternut Squash Orzo Salad with Candied Bacon is an amazingly delicious salad to enjoy this time of the year! But, is it just a salad? I’d say it’s a pasta and a side dish, too. Serve it cold and it’s more of a salad. Serve it warm (that’s the way I prefer it) and it’s an awesome pasta side dish.

Let’s not bicker over what category of food it is, let’s just get cooking!

To make this delicious recipe, begin by tossing the butternut squash with paprika, chili powder, and cinnamon. Push the squash to one side of the sheet pan and toss the bacon on the other side of the pan with rosemary, maple and cayenne. Scatter the bacon in an even layer around the squash and roast for 15 minutes until the bacon starts to crisp. Stir it and continue to cook, checking and tossing every 5 minutes or so until the bacon is crisp and the squash is tender.

While the squash and bacon are cooking, cook the orzo as directed on the box.

In a large salad bowl, combine the kale, warm orzo and toasted pepitas.

Make the dressing by whisking all of the dressing ingredients together. Pour over the salad and coat the greens well. Add the roasted squash, bacon pieces and goat cheese.

Now, your salad/pasta/side dish is ready!

Share Your Thoughts...

Lastly, if you make Butternut Squash Orzo Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Butternut Squash Orzo Salad

Makes: 6 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients

2 tbsp extra virgin olive oil
3 cups peeled and cubed butternut squash
1 tsp smoked paprika
1 tsp chili powder
1/4 tsp cinnamon
6-8 slices bacon, chopped (omit if vegetarian)
2 tbsp chopped fresh rosemary or sage
2 tsp maple syrup
1/2 tsp cayenne pepper, or to taste
1 (16 ounce) box orzo pasta
2 cups shredded or torn kale
1/2 cup roasted pepitas
6 ounces crumbled goat cheese

Balsamic Vinaigrette:

1/2 cup extra virgin olive oil
1-2 cloves garlic, grated
1 tbsp chopped fresh thyme
1/4 cup balsamic vinegar
1 tbsp fig preserves, optional
1 tbsp honey or maple syrup
salt and black pepper
chili flakes

Instructions

Preheat the oven to 400° F. On the baking sheet, toss together the olive oil, butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash.

Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.

Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.

To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!

Recipe from Half Baked Harvest

Lemon Ricotta Pasta

Francine — Tue, 17 Sep 2024 15:38:29 +0000

Lemon Ricotta Pasta is a wonderfully fresh, wonderfully simple way to serve pasta. With only a few ingredients and a no-cook sauce, you’ll want to make it for your next dinner party!

The sauce is a combination of creamy ricotta cheese, lemon juice and zest and pasta water. Pour it over the pasta and enjoy this delicious side dish!

Whether it’s for a dinner party or a weeknight quick meal, Lemon Ricotta Pasta should be on your meal plan.

It’s so easy to prepare. Simply boil up the pasta of your choice (I like a shorter, curly type of pasta to capture the sauce in the nooks and crannies). When it’s cooked, reserve some of the pasta water and drain the rest.

To make the sauce, add ricotta cheese, Parmesan cheese, lemon zest and lemon juice to a blender. Blend it to a smooth paste and then add some hot pasta water. Blend it until it’s smooth, adding more pasta water as necessary to make a creamy sauce.

Pour the sauce over the drained pasta and toss to coat. You might need more pasta water to thin it.

Divide the pasta between bowls and garnish it with extra grated Parmesan cheese, red pepper flakes and basil. Serve right away!

Share Your Thoughts...

Lastly, if you make Lemon Ricotta Pasta, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Ricotta Pasta

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Kosher salt
1 pound cellentani, gemelli, or another short pasta
1 cup (8 ounces) whole-milk ricotta, room temperature
1 cup (2 ounces) freshly grated Parmesan, plus more for serving
Freshly grated zest of 1 lemon, plus 1 tablespoon lemon juice
1/2 tsp black pepper
Red pepper flakes and basil leaves for serving

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta and return it to the pot.

Add the ricotta, Parmesan, lemon zest, juice, and black pepper to a blender or food processor. Blend to a smooth paste, scraping down sides of bowl as needed, about 1 minute. With the machine running, slowly add 1/3 cup pasta water. Scrape down the sides of the bowl and check the consistency of the sauce, adding more pasta water to thin it out if you prefer. Pour the sauce over the pasta and stir until the pasta is evenly coated with the sauce. Add more pasta water as needed for a smooth sauce.

Divide the pasta among bowls, being sure to top it with any sauce from the bottom of the pot. Garnish it with grated Parmesan, red pepper flakes, and basil, and serve.

Recipe from Food & Wine

Tomato Macaroni and Cheese

Francine — Mon, 26 Aug 2024 17:01:22 +0000

This Tomato Macaroni and Cheese will surprise and delight the most traditional mac & cheese eaters! An old-school recipe that’s been updated a bit, this 6-ingredient recipe is tasty and simple to make. It needs to be on your table this Labor Day!

This recipe gets its amazing flavor from canned tomato soup! Seriously! Combine cooked macaroni noodles with shredded cheddar cheese, tomato soup and heavy cream. Transfer it to a butter baking dish.

In a skillet with melted butter, add panko bread crumbs and cook until the breadcrumbs start to brown.

Sprinkle them over the top of the pasta and bake for 30 minutes or until the cheese is bubbling and the top is golden.

Prior to baking, feel free to add some tomato slices for garnish.

Share Your Thoughts...

Lastly, if you make Tomato Macaroni and Cheese, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Tomato Macaroni and Cheese

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 50 minutes

Total Time: 55 minutes

Ingredients

1 pound (454 grams) dried macaroni noodles
2 tbsp + 1 tsp Kosher salt, divided
1 pound cheddar cheese (white or orange), finely shredded
2 (10-ounce) cans tomato soup (not condensed)
3/4 cup heavy or half-and-half cream
3/4 cup panko breadcrumbs
2 tbsp unsalted butter

Instructions

Preheat oven to 325°F. Grease a 2-quart casserole dish with butter and set aside. Bring a large pot of water to a boil. Add 2 tablespoons kosher salt to the water. Add macaroni and cook for 3 minutes less than the package instructions. Drain noodles and transfer back to pot.

Add grated cheddar, tomato soup and cream to the noodles in the pot. Mix well and transfer macaroni to the casserole dish.

Melt 2 tablespoons butter in a large skillet. Add bread crumbs and toss until all the crumbs are coated. Cook for about another 2 minutes, tossing well. Spread breadcrumbs over top of casserole dish. Bake macaroni and cheese for 30 minutes until cheese is bubbling and top is golden brown.

Recipe by Salt & Serenity

Spicy Garlic Noodles with Crumbled Tofu

Francine — Sun, 28 Apr 2024 14:10:38 +0000

Spicy Garlic Noodles with Crumbled Tofu is a delicious vegan combination that will remind you of Szechuan Pork but I promise, you won’t miss the pork! Tofu gets spiced up and sautéed, then combined with a mushroom sauté. Topped over noodles and served with a refreshing cucumber salad, it’s the ideal choice for a hearty Asian-inspired meal!

Most tofu comes sealed with brine. In order to dry it out, cut it in half horizontally and lay it between sheets of paper towel. Weigh it down with a heavy plate or two and let it sit for 20-30 minutes.

While it’s draining, make the cucumber salad that will be served alongside the noodles. Salt the cucumber and let it sit in a towel-lined colander for 10 minutes.

At this point you can boil the noodles. Once they are cooked, drain them and toss them with sesame oil and set aside.

Wrap the cucumbers in the towel and gently squeeze out some liquid. Combine the cukes with the remaining ingredients and set it in the refrigerator.

Crumble the tofu and combine it with cornstarch and five-spice powder. Add the spiced tofu to a skillet set over high heat with peanut oil. Brown the tofu, stirring constantly, until it resembles ground meat. Remove the tofu from the skillet and set aside.

To the same skillet, add the mushrooms, shallots, ginger, and garlic. Sauté until the mushrooms are golden and slightly caramelized. Add the soy sauce, chili sauce and agave nectar.

Return the tofu back to the skillet with the mushrooms and add the broth. Stir for a minute and then toss the mixture with the noodles.

Top the noodles with the cucumber salad or serve it on the side.

Share Your Thoughts...

Lastly, if you make Spicy Garlic Noodles with Crumbled Tofu, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Spicy Garlic Noodles with Crumbled Tofu

Makes: 4 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Ingredients

For the Cucumber Salad:

1 large Persian cucumber, diced
2 cloves minced garlic
1 handful cilantro leaves
1 tsp rice wine vinegar
1/2 tsp salt
1/4 tsp grapeseed oil (or other neutral tasting oil)
1/2 tsp toasted sesame oil

For the Noodles:

1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
1 tbsp toasted sesame oil
14 ounces extra-firm tofu (I use Trader Joe’s)
1 & 1/2 tbsp cornstarch
1/4 tsp Chinese five-spice powder (optional)
2 tbsp peanut oil
4 ounces sliced shiitake mushrooms
1 large shallot, finely diced
1-inch knob of ginger, finely chopped
3 cloves garlic, finely chopped
3 tbsp soy sauce or Bragg’s liquid aminos
2 tbsp chili sauce (I used Sriracha)
2 tbsp agave nectar (or honey)
1/2 cup broth of choice
2 sliced scallions, for garnish

Instructions

Drain and press the tofu by first draining any liquid and patting dry with a paper towel. Slice the tofu in half horizontally. Layer the tofu between paper towels and set a heavy plate on top to help squeeze any excess liquid from it. Let sit for 20 minutes.

Salt the diced cucumber and allow it to sit in a tea towel-lined colander for 10 minutes. Meanwhile, boil the noodles according to package directions. Once drained, toss them with the sesame oil. Wrap the towel around the cucumber and gently squeeze out some liquid. Combine cucumber with the remaining salad ingredients in a bowl and set it aside in the refrigerator.

Crumble the tofu into a mixing bowl and combine with the cornstarch and five spice powder. Coat the bottom of a wok or frying pan with peanut oil and heat on high until it’s almost smoking. Brown the tofu, stirring continuously, until it resembles cooked, ground meat. Remove the tofu from the pan and set aside; don’t clean the pan.

Add the mushrooms, shallots, ginger, and garlic to the pan, using more oil if necessary. Lower the heat to medium and sauté until the mushrooms are golden and the shallots are slightly caramelized. Add the soy sauce, chili sauce, and agave nectar. Return the tofu to the pan. Add the broth to the mixture and cook for an additional minute, stirring to combine.

Toss the mixture with the noodles and scallions. Top with cucumber salad.

Recipe by Food52

Warm Puttanesca Pasta Salad

Francine — Sat, 23 Mar 2024 23:44:06 +0000

As the weather begins to warm, this Warm Puttanesca Pasta Salad is the perfect thing to remind us that summer is on the way!

Cherry tomatoes, that are almost always in season, are marinated in olive oil and a splash of red wine vinegar to bring out their sweetness. The pasta is loaded with delicious flavors from fresh basil, Castelvetrano olives, fresh oregano, capers and anchovies. Topped with crispy prosciutto, this is the perfect warm weather pasta salad!

To crispu up the prosciutto, simply microwave slices on paper towels set on a microwave-safe plate. It only takes a couple of minutes. So easy and so delicious!

This dish comes together in a snap, especially if you chop up all of the ingredients before even beginning. Chop anchovies and olives, slice basil, and chop oregano. Place them in individual small bowls and all that’s left is to combine them with the pasta and tomatoes.

Cook the pasta according to the directions. Drain the pasta, saving one cup of pasta liquid.

Drain the tomatoes and save the marinade. Combine the warm pasta, chopped anchovies, tomato liquid and 1/3 of a cup of pasta liquid in a skillet and cook over medium heat. Let the sauce thicken a bit and add the tomato mixture, sliced basil, olives, oregano and capers.

Crumble the crispy prosciutto over the top and garnish with basil leaves.

Serve right away or warm. It’s also delicious cold from the fridge if you have leftovers (I’m betting you won’t)!

Share Your Thoughts...

Lastly, if you make Warm Puttanesca Pasta Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Warm Puttanesca Pasta Salad

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

1 pound cherry tomatoes, halved
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup minced shallot (from 1 medium shallot)
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 large garlic clove, grated
12 ounces uncooked casarecce pasta
4 (1/2-ounce) prosciutto slices
3 oil-packed anchovies, finely chopped
1/2 cup thinly sliced fresh basil
1/2 cup coarsely chopped Castelvetrano olives
2 tbsp chopped fresh oregano
2 tbsp drained nonpareil capers
Fresh basil leaves, for garnish
1/2 tsp cracked black pepper, for garnish (optional)

Instructions

Place tomatoes in a medium bowl; sprinkle with salt and ground pepper, and toss to combine. Add shallot, oil, vinegar, and garlic; toss well. Let stand at room temperature at least 20 minutes.

Meanwhile, cook pasta in salted water according to package directions. Reserve 1 cup cooking liquid; drain pasta.

Place 2 prosciutto slices on paper towels on a microwave-safe plate. Microwave on HIGH until crisp, 1 minute and 30 seconds to 2 minutes. Repeat with remaining 2 prosciutto slices.

Drain tomato mixture over a bowl, reserving liquid. Combine warm pasta, anchovies, tomato liquid, and 1/3 cup cooking liquid in a large skillet over medium-high. Cook until sauce slightly thickens and coats pasta, about 2 minutes. Remove from heat. Stir in drained tomato mixture, sliced basil, olives, oregano, and capers. Crumble prosciutto over pasta; garnish with basil leaves and, if desired, cracked pepper.

Recipe by Food & Wine

Million Dollar Spaghetti

Francine — Thu, 18 Jan 2024 15:32:24 +0000

While pasta dishes can be considered rich, there is only one that deserves the name Million Dollar Spaghetti! This tasty combination of spaghetti and lasagna creates a perfectly hearty main course!

Spaghetti is combined with a rich meat sauce and then layered with a ricotta mixture and mozzarella cheese. It’s topped with Parmesan cheese and baked. The result is scrumptious!

Begin by boiling the spaghetti until it’s cooked al dente. Drain the pasta once it’s cooked.

Meanwhile, make the sauce by sautéing onions until they are translucent. Add the ground beef, sausage and spices and cook until completely browned. Add the marinara sauce and simmer for 20 minutes.

Combine the ricotta cheese, sour cream and cream cheese.

Toss the pasta with the sauce. Spread half of the pasta in the bottom of a 9 x 13-inch baking pan. Spread the cheese mixture over the top and sprinkle mozzarella cheese over that. Repeat with the remaining pasta, cheese sauce and mozzarella. Add some Parmesan cheese to the top and you are ready to bake it.

Once the cheese is bubbly, after about 40 minutes, remove it from the oven and let rest for 10 minutes.

Serve and enjoy!

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Million Dollar Spaghetti

Makes: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour & 10 minutes

Total Time: 1 hour & 20 minutes

Ingredients

2 tsp kosher salt
1 pound spaghetti

For the Sauce:

2 tsp olive oil
1 medium onion, diced
1 & 1/2 tsp kosher salt
3/4 pound ground beef
3/4 pound Italian sausage
1 tsp ground black pepper
2 tsp garlic powder
1 25-ounce jar marinara

To Assemble the Casserole:

3/4 cups ricotta
1/4 cup sour cream
6 ounces cream cheese
2 cups shredded mozzarella
1 cup shredded Parmesan

Instructions

Preheat the oven to 375°F.

Bring a large pot of water to a boil. Add the salt followed by the pasta. Cook according to al dente according to the instructions on the package. Drain pasta.

Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until translucent. Add the ground beef and Italian sausage and season with ground black pepper and garlic powder. Cook the meat, breaking it apart with a wooden spoon until browned through. Add the marinara sauce and stir to combine. Reduce the heat to low and simmer for 20 minutes.

Whisk together the ricotta, sour cream, and cream cheese.

Toss together the sauce and the pasta until the pasta is thoroughly coated in the sauce. Spread half of the pasta mixture in a 9 x 13-inch baking pan. Spread the cheese mixture evenly over the pasta. Scatter 1 cup of mozzarella cheese over the top. Spread the rest of the pasta over the cheese mixture. Top with the remaining mozzarella and parmesan.

Bake uncovered for 40 minutes or until the cheese is bubbly. Remove from the oven and let rest for 10 minutes. Serve and enjoy!

Recipe by Unpeeled Journal