Cheesy Roasted Cauliflower Pasta

I made this recipe for the first time a few months ago and it instantly became my new favorite one-bowl dinner.  I've made it for friends and also a few times for a weeknight dinner for two. Also, its pretty rare that I gush about a vegetarian meal, so you know this one has an entire cup of grated parmesan in it is good. Serves 4 hungry people.

INGREDIENTS
1 large head cauliflower, chopped into 1 1/2 in florets
6 cloves of garlic, skin on
red pepper flakes
1/4 cup bread crumbs (homemade or store-bought)
1 cup grated parmesan
3 tablespoons butter
2 tablespoons pine nuts, toasted
2 tablespoons chopped parsley
16 oz short pasta (preferably one with curves or holes in it for the good stuff to get stuck in)*

Preheat the oven to 425 degrees. Toss together the cauliflower florets with the garlic cloves, olive oil, salt, pepper, and red pepper flakes (1/4-1/2 teaspoon) and spread on a large cookie sheet. Roast in the oven for about 30 minutes or until the cauliflower gets nice and brown and caramelized, tossing once or twice while it cooks.

In a medium bowl, combine the butter, parmesan, bread crumbs, and pine nuts and set aside.

Meanwhile, boil salted water and cook the pasta al dente, trying to time it so that the pasta finishes around the same time as the cauliflower. Drain the pasta and reserve about 1/2 cup of cooking liquid. Take the roasted garlic cloves from the cauliflower pan and squeeze the garlic flesh out of each clove, discard the skin and place in the bottom of the now empty pasta pot. Pour a little of the pasta water in and using a spoon/whisk/spatula mix the garlic water together so it distributes a bit. Pour the cooked pasta back in the pot, add the roasted cauliflower, and the butter/parmesan/bread crumb/pine nut mix. Stir well to incorporate all the ingredients, adding extra pasta water if it looks too dry. Sprinkle in the parsley, serve and enjoy!

* Sometimes I make this with less pasta (10-12 oz) or sometimes add a bit more cauliflower. I like it with a LOT of cauliflower, which cooks down significantly as it roasts.

Spicy Turkey Meatballs and Spaghetti

Everyone knows that I love Italian food. But, as I have mentioned in the past, I don't often cook traditional Italian foods because so many of my friends are pure-blooded Italians and I leave it to them. However, I was watching Barefoot Contessa this past weekend and watched Ina make these spicy turkey (and sausage and prosciutto, drool) meatballs and I knew that I'd be making them ASAP. Ina served her meatballs on top of spaghetti and jarred sauce, but I was warned by multiple friends (near and far) that this was sacrilegious and was told to not make this same mistake.

So, I made Ina's meatballs and my first ever all-day-sauce, adapted from Cook's Illustrated. Everything about this dish was wonderful. The sauce was rich and hearty, and naturally sweet with a spicy kick. The meatballs are denser than traditional meatballs (after all, they are made from turkey, not beef), and they have the most amazing flavor (thank you, sausage... thank you, prosciutto). This was an absolute hit. I would not change a thing about it. Don't be scared by the number of ingredients... it really is an easy recipe. This recipe will make enough sauce & meatballs for 2 lbs. of pasta and will feed 8 very hungry people.

MEATBALL INGREDIENTS

3 cups 1-inch bread cubes from a round rustic bread (whatever that means), crust removed

2/3 cup whole milk

2 lbs. ground turkey (85%-92% lean)

1/2 lb. italian sausage, castings removed

4 ounces (1/4 lb.) thinly sliced then diced prosciutto

1 cup freshly grated (in food processor) parmesan 

1/2 cup fresh parsley, minced

1 teaspoon dried oregano

1 1/2 teaspoon crushed red pepper flakes

2 1/2 teaspoon salt

ground black pepper

3 tablespoons olive oil, plus extra for brushing meatballs

2 extra-large eggs, lightly beaten

Put the bread cubes in the food processor and grind until medium-sized bread crumbs. Pour into a small bowl and add the milk, stirring to combine. Set aside for 5 minutes. 

In a large bowl, using your hands, carefully combine the milk-soaked bread, ground turkey, sausage, prosciutto, parmesan, parsley, oregano, red pepper flakes, salt, and pepper. Add the olive oil and egg and combine carefully using a fork. Roll into 2-inch balls and place on a parchment paper lined baking sheet. Brush tops of meatballs with a bit of olive oil and bake at 400 degrees for 30-40 minutes, or until lightly browned on top and cooked through. Remove from oven and place in pot of sauce.

TOMATO SAUCE INGREDIENTS

2 tablespoons olive oil

1 large onion, grated

4 garlic cloves, minced

1/2 teaspoon red pepper flakes

3/4 teaspoon dried oregano

2 (28 oz.) cans crushed tomatoes

3 cups tomato juice

1 cup chicken broth

1/4 cup dry white wine

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons parmesan, grated (in food processor) 

1 teaspoon dried basil

Heat the olive oil in a large pot on medium heat. Add the grated onion and cook, stirring occasionally, for 6-8 minutes. Add the garlic, red pepper flakes, and oregano and cook, stirring, for about 30 seconds. Add the crushed tomatoes, tomato juice, chicken broth, and white wine, and bring to a simmer. Turn heat down to low and cook until thickened (about 20 minutes). Add the salt, pepper, parmesan, and dried basil and stir to combine. Continue to simmer for a few hours- if the sauce gets too thick, you can thin it out by adding more tomato juice or chicken broth. Add the meatballs and continue cooking, stirring occasionally, for a few more hours to let the meatballs braise and flavor the sauce. Taste for salt, pepper, sugar, red pepper flakes, etc. Once finished, serve over spaghetti and enjoy! 

Lemon and Goat Cheese Pasta

I really love goat cheese on anything, so it was only a matter of time before I made this dish. It is so easy and comes together in a snap. I thought it was going to blow my mind, because, well, goat cheese usually does. I'm not going to lie and tell you that this dish changed my life, but it was good. Definitely good. Easy, fast, and comforting.

INGREDIENTS
1/2 pound spaghetti
zest of 1 lemon
juice of 1/2 a lemon
3 ounces goat cheese
1/2 cup parmesan, grated
1/4 cup olive oil
pinch of salt and pepper

Boil the pasta in salted water according to directions. While pasta is boiling, prepare the sauce by mixing all the ingredients together in a large bowl. Ladle a bit of the hot pasta water into the cheese mixture and whisk to combine.

Drain the pasta and pour into the cheese mixture and toss to coat. Serve immediately and grind a bit of fresh pepper on top. Serve and enjoy!

Avocado Pesto Pasta

I first heard about this idea a year or so ago from my friend Stephanie who made it and posted it on her food blog. For some reason, I didn't make it immediately... and I have no idea why I didn't instantly understand how incredible it would be.

Fast forward a year or so. I came across a similar recipe a few weeks ago, remembered that Steph made it and loved it, and decided I'd try a version of it, too. I may be slow, but I (usually) come around... It is kind of like an italian guacamole, which sounds weird, but trust me... its not. It is good... refreshing and creamy and rich. But not the kind of rich where you feel like dying after you eat it. Bonus. Don't be like me and wait a year to make this. *Adapted from www.ohsheglows.com, serves 3-4.

INGREDIENTS
2 ripe avocados, pitted
1/2 cup basil leaves
1 lemon, juiced, plus zest
4 garlic cloves
1 teaspoon kosher salt
4 tablespoons olive oil
black pepper
12 ounces spaghetti

Bring a large pot of salted water to boil and add spaghetti. Cook according to directions on box.

Meanwhile, add the garlic cloves to the food processor and chop. Add the avocado, basil, lemon juice (not zest), salt, olive oil, and some black pepper. Blend until smooth. Pour over drained pasta and toss to coat. Sprinkle with lemon zest and serve!

Squash & Prosciutto Ravioli with Brown Butter

I got a pasta maker! And I used it this weekend for the first time to make ravioli with my favorite neighbors. It was a major success. We made two kinds of ravioli, this squash/prosciutto/parmesan one and a mushroom one. They both were very good, but this was the clear winner... so I'm sharing it! (Adapted from Cook's Illustrated)

*Photo by Jason Volpe

PASTA DOUGH
2 cups all purpose flour
3 eggs, beaten

Pulse the flour in a food processor to evenly distribute. Add the eggs and process until dough forms a ball. If the dough is too dry (and you see tiny pebbles), add 1/2 a teaspoon of cold water and keep processing. Repeat this step until dough is a ball, but not sticking to the sides. If the dough is too wet, add 1 teaspoon of flour and process until dough is right consistency. Remove dough and knead for a few minutes on the counter until the dough is very smooth and soft to the touch. Place in a bowl and refrigerate covered for about 30 minutes. Roll through pasta maker according to directions and fill with ravioli filling. (This will make about a pound of pasta- the ravioli filling will not quite make enough for all this pasta)

RAVIOLI FILLING INGREDIENTS
1 large acorn squash
1/4 lb prosciutto, thinly sliced
1 cup grated parmesan
2 teaspoons diced shallots
1 egg yolk
1 pinch ground nutmeg
1 tablespoon fresh chopped sage
salt and pepper

Cut the squash in half and place face down on a lightly greased cookie sheet and roast for about 35-40 minutes at 400 degrees. Remove once the rind can be punctured easily by a fork. Once cooled, scoop out the pulp (you should have about 1 1/2 cups) and place in a bowl. Dice the prosciutto and add it, along with the parmesan, shallots, egg yolk, nutmeg, and sage to the squash. Stir together and taste for salt and pepper. Fill the pasta with this mixture and make sure to seal the edges of each ravioli with warm water.

Boil raviolis for about 2 minutes each and serve with a Brown Butter and Pine Nut sauce!!

BROWN BUTTER AND PINE NUT SAUCE
1/2 stick butter
1 tablespoon chopped shallots
1/4 cup chopped parsley
1/2 cup toasted pine nuts
1/2 cup grated parmesan cheese

Place the butter in a large skillet and cook until browned... stirring constantly to remove the pieces of browning butter from the bottom. Once butter is almost browned, add the shallots (carefully) and continue to stir. Add the parsley and taste for salt and pepper. Add the cooked ravioli directly to the large skillet and toss to coat. Add the pine nuts and serve. Sprinkle with parmesan cheese.

Spicy Macaroni and Cheese

I love mac-n-cheese. Every kind. Even the yucky powder-cheese kind. One of the best mac-n-cheeses I've ever had was from Tupelo Honey Cafe in Asheville, NC. Not only was it extra gooey, but had quite a spicy punch at the end. Unreal. I've wanted to recreate it ever since and have tried a few different times but wasn't quite pleased enough to post the recipe. I ended up giving this batch away to my friend who just had surgery, but not before stealing a few bites. I think I found a winner.

INGREDIENTS
1 pound elbow macaroni
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/8 teaspoon nutmeg
4 tablespoons sour cream
1/2 cup grated onion
1 4oz. can diced green chiles, drained
4 tablespoons butter, separated
1/4 cup flour
2-2 1/2 cups milk/cream
12 ounces Velveeta, cubed
12 ounces pepper jack cheese, grated
3/4 cup plain bread crumbs

Boil the macaroni in salted water 2 minutes less than instructions on the box. Drain and set aside.

Meanwhile, in a very large bowl mix together the cayenne, salt, pepper, ground mustard, nutmeg, sour cream, grated onion and diced green chiles. Set aside.

In a large soup pot melt half the butter and add the flour, stirring constantly for 3 minutes with a spatula. Slowly pour in the milk/cream, whisking constantly, until thickened, about 5 minutes. Add the Velveeta and most of the pepper jack. Stir until everything is incorporated. Pour cheese sauce and pasta in the large bowl of seasoned sour cream. Stir to incorporate. Taste, moan, curse that it is supposed to bake before you can eat it, adjust for salt & pepper and other seasonings. Pour into a 9x13 baking dish and sprinkle remaining jack cheese on top.

Melt the remaining 2 tablespoons of butter and mix with the bread crumbs. Sprinkle on top of the mac-n-cheese and bake for about 35-40 minutes at 375 degrees, or until bubbly.

* Dry seasoning mixture adapted from Sunny Anderson's Spicy Mac&Cheese

Veal Parmesan

As you all may know, I used to be a "vegetarian" for about 4 months. There were many reasons why I chose to cut out meat for a while, but part of it was because I was just sick of chicken, which was mostly all the meat that I ate before that, with the rare (pun) steak once or twice a year. My "vegetarianism" ended when a friend of mine served me grilled filet mignon wrapped in bacon and I've never looked back since. Since then I have fallen deeply and madly in love with veal. I made veal parmesan last week (the main course before the tiramisu) and it was absolutely delicious. It was very easy to make and was a crowd pleaser- everyone licked their plates clean.

VEAL INGREDIENTS

1 teaspoon paprika

1 teaspoon salt

1 teaspoon garlic powder 

1/2 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon cayenne

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1 1/2 cups dried plain bread crumbs

1 1/4 cup grated parmesan cheese, divided

2 large eggs

1 tablespoon water

2/3 cup flour

8 veal scallops (1/8 inch thick)

1/3 cup oil, for frying

2 cups tomato sauce

4-6 ounces grated mozzarella cheese

Pasta Ingredients

1/2 pound angel hair pasta

3 tablespoons olive oil

1/4 cup chicken broth

salt and pepper

Mix together all the spices and add 1 tablespoon to the breadcrumbs in a pie dish along with 1/2 cup of parmesan. Set aside. Add the other tablespoon of spices to the flour in another pie dish or shallow bowl. Set aside. In another shallow bowl mix the eggs and water and beat with a fork until incorporated. Set aside. 

Pat each veal scallop dry and sprinkle with meat tenderizer (optional). Coat each side of the veal with flour, shake off excess, then dunk each side in egg mixture, and finally dunk in the bread crumbs. Place in a heated pan with oil and fry on medium about 1 1/2 minutes per side, until lightly browned. Pour a little bit of tomato sauce in the bottom of a 9x13 in baking dish and place each browned veal scallop in the dish on top of the sauce. Continue this same process with each piece of veal until all are done and in the baking dish. Cover with more tomato sauce, followed by the mozzarella cheese, and then 1/2 cup parmesan. Bake at 375 degrees for about 25-30 minutes, or until cheese is bubbly and starting to brown on top. 

Meanwhile, boil water and add 1/2 pound of angel hair pasta, cooking according to directions on the box. Drain and return to pot along with 3 tablespoons of olive oil, a few splashes of chicken broth, the rest of the parmesan (1/4 cup) and a generous amount of salt and lots of pepper. 

Serve veal on top of the pasta. YUM. Serves 4. 

Greek Tortellini Salad

I made this pasta salad the other night for a bridal shower that I was co-hosting... Its an imitation of the tortellini salad at this great panini/gelato spot in downtown Knoxville called Coolato Gelato (arguably the bride's favorite local eatery). If you've never been, you really should. Similarly to all pasta salads, this one is infinitely adaptable and you can add whatever you like to it.

INGREDIENTS
- 1 pound tri-colored cheese tortellini pasta
- 8-10 ounces of good greek salad dressing
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 orange bell pepper, sliced thin
- a bunch of chopped marinated artichoke hearts
- 4 ounces feta cheese, crumbled

Boil the pasta, according to directions. Add all the vegetables and feta and about half of the greek salad dressing. Toss to coat. Taste and add extra dressing until you have enough. If you make this in advance, only add half the dressing ahead of time and add the rest of the dressing right before serving. Also wait to add the tomatoes, so they don't get soggy. Serve and enjoy!

Veal Scallopini Piccata

Almost a year ago I had Veal Piccata at an Italian restaurant in Michigan when celebrating my Grandpa’s 90th birthday. I had never tasted anything so incredibly delicious and I have wanted to recreate the dish ever since. Despite the fact that it took a village to make this dish (thanks to my dad who drove the veal from NC to TN, my mom for the serving platter, America’s Test Kitchen, & my FGN friends), it was actually quite easy to make… The real reason that this took so long was that I basically agonized over it for about 10 months, which I am convinced improved the flavor. 

It. Was. Good. So. Good. The sauce was so flavorful-light and rich, if that makes sense, and I am glad that I doubled the recipe for the sauce. The veal itself was just about perfect- although I will cook it a second less next time.

It took all I had inside me to not have the leftovers for dessert… and by dessert I mean the “dessert” AFTER the huge piece of chocolate cake that I had for dessert after my huge serving of veal for dinner. 

And lastly, why would anyone ever eat chicken when veal exists? To those of you who have moral qualms with eating baby cow: your loss. 

INGREDIENTS

• 2 lb. veal scallopini (or cutlets, pounded very thin ~1/8inch 
• 1 teaspoon meat tenderizer (if pounding the veal yourself)
• freshly ground pepper
• 1 cup flour
• 4 tablespoons vegetable oil

Once veal is scallopini-ed pat each dry with a paper towel and sprinkle tenderizer on it (if using). Sprinkle both sides of each piece of veal with a bit of pepper. 

Meanwhile, heat 1 tablespoon of oil in a 12-inch skillet until smoking. Dunk ONE side of the veal in the flour and shake off. Place in the hot skillet flour-side-down. Cook, without moving, for about a minute or a minute and a half, until lightly browned. Turn over and cook another 30 seconds or so (these need just moments of cooking). Remove from pan and place on a baking sheet in a warm oven (170 degrees). Continue cooking the rest of the veal the same way, only flouring one side, and adding more oil to the pan as needed.

Once finished, make the PICCATA SAUCE…

• 4 tablespoons vegetable oil
• 2/3 cup diced shallots
• 3 cups chicken broth (I used Better Than Bouillon and it was AWESOME)
• 4 tablespoons fresh chopped parsley
• 4-5 tablespoons butter
• 4 tablespoons freshly squeezed lemon juice

In the same skillet as the veal add the vegetable oil and heat (don’t clean out the pan). Add the shallots and cook for about 1 minute. Add the chicken broth and let simmer until reduced by about half (this took about 10-12 minutes). Whisk in the parsley, butter, and lemon juice. Taste for salt and pepper. Pour over the veal and serve immediately. 

I served this over angel hair pasta and there was just the right amount of sauce to douse your pasta and veal. This makes enough to serve 6. 

Best Ever "Fancy" Mac-N-Cheese

Oh boy. This was incredible. Un-****ing-believable. Make it instantly. The bacon… the onions… the cheese. Just make it. Adapted from www.thepioneerwoman.com

• 1 lb. elbow pasta
• 8 tablespoons butter
• 2 whole medium onions, halved then thinly sliced
• 10 slices bacon
• 1/4 cup flour
• 2 cups milk
• 1/2 cup half-and-half
• 2 egg yolks, beaten
• 3/4 cup gruyere cheese
• 3/4 cup white cheddar
• 3/4 cup parmesan 
• 4 ounces goat cheese
• salt and pepper

Boil the pasta for half the time of the directions on the box. Drain and set aside.

Cook the bacon until almost crispy. Place on paper towels, crumble and set aside. Save 1 tablespoon of the bacon grease, set aside for later. 

In a skillet melt 4 tablespoons butter and saute the onions on medium-low until lightly browned. 

In a large pot melt the rest of the butter and 1 tablespoon of the bacon grease. Sprinkle in the flour and whisk to combine. Cook, stirring constantly, for 1 minute over medium heat. Add the milk and half-and-half and whisk to combine. Cook for 3-5 minutes until thick. Reduce heat to low and add salt and pepper. 

Beat egg yolks and add 1/4 cup of the warm milk mixture to the eggs while stirring, then add the eggs to the pot. Stir to combine and cook for another minute.

Add all the cheeses to the pot and stir until melted. Add most of the onions and bacon and stir to combine. Add the pasta and stir to combine (I did not end up using all the pasta, you want to make sure its extra ooey-gooey). Taste for salt and pepper. Pour into a 9x13 baking dish and sprinkle the rest of the bacon and onion on top. Bake in 350 oven for 15-25 minutes, until hot and bubbly. 

Serve and enjoy! Mmmmm. 

Simple Sesame Noodles

Although I already have a go-to sesame noodle dish, I recently came across this one which is easier, lighter, and faster than the previous post that I shared months ago. I might like these more??? I added a small amount of peanut butter because I wanted it to have a slightly richer taste- you could add it or not. I made these a few nights ago and I will likely make them again later this week. You could add a protein if you wanted or any other veggies that you think would go nicely. They’d also be great for a potluck as they taste equally delicious hot and cold. Adapted from www.thepioneerwoman.com

• 12 ounces thin spaghetti
• 1/4 cup soy sauce 
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 2 tablespoons rice vinegar
• 4 tablespoons sesame oil 
• 3/4 teaspoon hot chili oil
• 3 tablespoons canola oil
• 2 tablespoons hot water
• 1-2 tablespoons peanut butter
• 4 scallions, thinly sliced
• 1 red bell pepper, thinly sliced

Boil pasta according to directions. 

Meanwhile, combine all the ingredients for the sauce, whisking together until everything is incorporated. 

When pasta has been drained, pour into a large bowl and pour sauce and veggies on top. Toss together with tongs. Serve. Enjoy. Devour. Make again. 

Roasted Butternut Squash and Saffron Risotto

I absolutely love risotto and this is truly the best one I’ve ever made. It has multiple layers of flavor which give it a rich and complicated taste. I could go on and on about how amazing this is, but I’d just be listing synonyms of “mind-blowing,” which is not particularly interesting to read. So instead, just read the recipe and make it immediately. Adapted from Ina Garten's recipe.

• 2 lbs. butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
• 4 tablespoons unsalted butter
• 2 medium shallots, diced
• 3 ounces pancetta, diced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 teaspoon saffron threads
• 6-7 cups low-sodium chicken broth
• 1 cup freshly grated parmesan cheese

Preheat oven to 400 degrees.

Place the peeled, seeded, and chopped squash on a non-stick baking sheet. Sprinkle with 2 tablespoons olive oil, salt and pepper. Mix to coat the squash with oil and seasonings. Roast for about 30 minutes (maybe more), tossing at least once, until very tender. Remove from oven and set aside. 

In a large pot on medium heat melt the butter and add the shallots and pancetta. Cook until shallots are translucent, but not brown. Add the rice and stir, coating each piece with the butter, about 2 minutes. Add the wine and stir until absorbed. Add the saffron with 1 cup of broth (keep it heated, either on the stove or in the microwave) and stir until absorbed. Keep adding the broth, 1 ladle at a time, stirring constantly, until it is absorbed and the rice is “al dente.” 

Add the butternut squash and parmesan. Stir to combine. Taste for salt and pepper. Serve and enjoy!

Eggplant Rigatoni

I had this pasta at my friend E & J’s house a few weeks ago. E & J are both Italian and grew up with moms who made homemade sauce and pastas galore. Whenever they cook Italian food for me… well… lets just say my mouth is watering just thinking about it. I made this the other day and froze it (turning into a grandma?) and got it out last night for dinner. It was fantastic. And so easy. Its a really nice late-summer dish! (adapted from Giada De Laurentiis’ & Erin’s recipe) 

• 1 medium sized eggplant
• 1 pint cherry tomatoes
• 3 whole cloves of garlic
• 3 tablespoons olive oil
• 3/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup fresh basil
• 3 tablespoons olive oil
• 1/4 cup toasted pine nuts
• 1 pound rigatoni pasta
• parmesan cheese

Cut the eggplant into 1-inch pieces and place in a bowl. Add the cherry tomatoes to that bowl, along with the garlic cloves, the 3 tablespoons of olive oil, the crushed red pepper flakes, and the salt and pepper. Stir to evenly coat. Spread onto an aluminum foil line baking sheet and roast in a 400 degree oven for about 35 minutes (until the eggplant is golden and tender). 

Remove from oven and pour veggies into food processor, along with the basil leaves and the other 3 tablespoons of olive oil. Puree until smooth. 

Meanwhile, boil the pasta to desired tenderness, saving about 1 1/2 cups of the pasta water. Drain the pasta and add some of the pasta water (about 1 cup?) to the eggplant puree. Mix the pasta with the sauce. Sprinkle with toasted pine nuts and more fresh basil… and parmesan!

Serve and enjoy!

Easy Potluck Pasta Salad

I made this pasta salad for a cookout with friends this weekend. Its so easy to make and infinitely adaptable based on whatever you have in your fridge, or what looks good at the grocery store— I usually try to get ingredients that vary in color to make this dish look prettier. You can make your own salad dressing, or use bottled (I used bottled this time, oops). Occasionally I make this same dish but with a greek flare (using pasta, marinated artichokes, sun-dried tomatoes, red onion, feta, and greek dressing). By no means is this gourmet or even impressive, but its cold and fresh and it tastes pretty darn good when accompanied by a burger and a cold beer. 

• 1 pound (16 oz.) rotini (spiral) pasta
• 2 bell peppers (I usually use 1 orange & 1 yellow)
• 1 pint cherry tomatoes
• 1/2 red onion
• Broccoli florets
• feta cheese 
• ~ 1 1/2 cups italian-like dressing

Boil the pasta according to the directions on the box. Drain and rinse with cold water until cool to the touch. Pour into a large bowl and add the above ingredients (chopping the onion, peppers, and tomatoes however you like). Pour the dressing over the pasta and add the feta cheese and mix well. 

Gnocchi Alla Vodka (Gnocchi w/ Vodka Sauce)

SO, I’ve always loved vodka sauce, but never had a good recipe until I tried my friend Erin’s last year. I went over to her house for dinner for penne with vodka sauce and after eating two full servings, I ended the night standing at the stove in front of the pot of sauce eating it by the big-wooden-spoonful. Its definitely a treat because its loaded with butter and cream, but this recipe also makes a ton of sauce. And it freezes really really well! Last night I put it over gnocchi (which I didn’t make myself, but promise to next time). ABSOLUTELY delicious. Recipe shared so generously by Erin.

• 1 stick unsalted butter
• 1 onion, diced
• 1 cup vodka
• 2 (28oz.) cans crushed tomatoes (higher quality is best)
• 1 pint heavy cream
• Salt and pepper to taste
• Other optional ingredients, if desired: pancetta, dried basil, red pepper flakes

Over medium heat, melt the butter in a large saucepan and saute onions until slightly brown and soft. Add the vodka and cook 10 minutes. (DO NOT put your face over the sauce at this point, because the smell of the alcohol will blow your head off… well, not really, but you know, it won’t be pleasant). Mix in crushed tomatoes and cook for 30 minutes, stirring occasionally. Add the cream and cook another 30 minutes. Season however you wish. Pour over pasta or gnocchi and sprinkle freshly grated parmesan on top. Serve and enjoy!

Three Ingredient Tomato Sauce

I have friends that are Italian and I generally like to leave the Italian cooking to them. Especially when it comes to “making sauce.” The idea of “making sauce” the Italian ways scares the pants off me, because… you… don’t… use… a… recipe? ((Shudder)) 

I always use recipes. I might completely change a recipe, or I might decide to add more or less of something or add something completely new on the spot, but I rarely cook without something in front of me. A safety net, I guess? Because of this, I’d never made a good pasta sauce because all my favorite ones were “made up on the spot” by my friends. 

I stumbled upon this recipe that had 3… yes THREE ingredients and I knew I had to try it. Its so easy and it has SO much flavor. It is different than a traditional pasta sauce with a richer, heartier flavor, but this one is wonderful, especially for this time of year when I can justttt begin to feel summer coming. 

• 1 28 oz can crushed tomatoes (high quality brand)
• 1 onion, cut in half (peeled)
• 5 tablespoons butter
• (literally, that is all)

Pour the tomatoes and butter into a saucepan and place the onion halves on top. Cook at a simmer for 45 minutes. At this point, the onion will be (more) tender and your sauce won’t be watery anymore. Remove the onion and discard. Taste for salt and pepper.

…… Serve over pasta. Hah! Its so easy. 

If you want to add more flavor, I have been known to add a dash of red pepper flakes, some basil (fresh or dried), and pancetta (that I cooked in a pan before). 

Pancetta and Leek Risotto

I LOVE RISOTTO. Lovelovelovelvoeoasjfrasf it. It is my ultimate comfort food. I cannot even explain in words how delicious it is and how infinitely adaptable it is to whatever you have in your fridge, or whatever looks good at the grocery store. This recipe is just one of my many favorite kinds of risotto- among my other favorites are pesto risotto, sauteed shrimp risotto, bolognese risotto….. I’ll post these other ones as soon as I devour make them. This risotto is so good, you should stop whatever you are doing and make it right now. NOW!

yields 3-4 main course servings

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice
• 1/4 cup white wine
• ~6 cups chicken (or veggie) broth
• 1/2 cup parmesan cheese, grated
• 5 ounces of pancetta (or bacon), chopped/broken into pieces
• 3 leeks, thinly sliced and cleaned

In a large saucepan, melt the butter and olive oil. Add the onion and cook for about 2 minutes, stirring. Add the rice and stir for one minute. Add the white wine, stir constantly and cook until completely evaporated/soaked into the rice. Begin adding the broth, about a half cup at a time, stirring the risotto constantly, until it has soaked into the rice. Continue to add the broth, half a cup at a time, continuing to stir as you go, until risotto is at desired tenderness.

Meanwhile (or before you start the rice), cook the pancetta in a pan until done. Remove from pan, but leave the grease (mmmm). Add the leeks and cook until softened/desired tenderness. Pop the pancetta back in the pan and reheat (if necessary).

Add most of the parmesan cheese and the cooked pancetta and leek mixture to the risotto and stir to incorporate.

Serve with parmesan cheese sprinkled on top.

**NOTE** If you are a vegetarian, you can substitute any of the meat protein out and add other veggies and use vegetable broth. OR try this same recipe, minus the pancetta and leek and add PESTO. You’ll die.