To celebrate national pasta day last Friday we made a variation of a recipe we found on Pinterest. As you might know, pasta is one of my son’s favorite dishes. So we decided that he was going to help with the cooking this evening to skills to more than ramen noodles and omelettes. It would not be that difficult has he has been working over the summer and on breaks as a prep cook at a local restaurant. He has spent many an hour slicing and dicing various items for the line cooks we knew he could do this at home and actually complete the recipe.
The sauce is very light but has a kick with the crushed red pepper. You can even omit the shrimp and just make the sauce for your next pasta dish.
1 lb pasta
Just by looking a this picture you can almost taste how delicious this is. My son and I were watching an old Ina Garten episode from the summer of 2017 on pasta dishes and saw her making this recipe. My mouth was watering by the end of the episode and I knew that I needed to make this. So off to the store this morning to get the necessary ingredients. My pasta loving son was pleased and so was my hubby. I even think this is foodie friends worthy.
1 cup freshly grated Reggiano Parmigiano cheese, divided
Heat the olive oil in a large, heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 tsp. salt and 1 tsp. black pepper and cook for one minute.
Pour in the wine, bring to a boil and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened.
Meanwhile, bring a large pot of water to a boil, add 2 tbsp. salt and cook the rigatoni according to package directions. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.
Off the heat, stir in the parsley and ½ cup of the Reggiano Parmigiano. Serve hot in shallow bowls with passing the remaining ½ cup of Parmigiano.
Another one pot wonder hit the table last week and if you were following my Instagram account I tried to show this recipe in a story. I used step by step pictures and then the final project. I am sure people were peeking in along the way but probably did not see the whole production process. What they could tell was how good this recipe was.
I surprised the hubby with this following his lawn mowing activities. Needless to say that we really didn’t sit down until about 7:15. He had been traveling and I didn’t get home until about 5 or after. This came together in about an hour total with the prep time and all. A great quick meal for the 2 of us.
Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al-dente and most of liquid is absorbed.
Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
Looking for a simple and easy summer pasta dish? Look no further. This is easy to make and has awesome flavor.
One 28-ounce can whole, peeled San Marzano tomatoes
1/4 cup fresh basil leaves, cut into chiffonade strips
Puree the tomatoes using an immersion blender or food processor. Set aside.
In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
|Sauteing the shrimp in butter and olive oil.|
|Adding in spices, lemon juice and zest|
|Combined with linguine|
8 ounces spaghetti
8 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
2 cloves garlic, pressed
Juice of 1/2 lime, or more, to taste
1 teaspoon Sriracha, optional
Pinch of crushed red pepper flakes
To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
In a large bowl, combine pasta, shrimp and mayonnaise mixture.
Serve immediately, garnished with parsley.