Posts

Turkey Sausage Pasta with Mushrooms and Spinach

Image
INGREDIENTS - 16 oz Bow Tie Pasta  - 1 tbsp Olive Oil  - 8 oz White Mushrooms, rinsed - 1 lb Ground Turkey Sausage  - 6 Cloves of Garlic, minced - 1/2 tsp Italian Seasoning  - Red Pepper Flakes to taste - 15 oz Tomato Sauce - 3 Roma Tomatoes, Chopped - 6 oz Fresh Spinach, rinsed  - Salt and Pepper to Taste Recipe 1. Cook the pasta according to the directions. 2. Heat 1 tbsp of olive oil in a high sided, large  pan.  3. Add mushrooms and cook for 5 minutes on medium heat. Remove them from the pan and keep warm.  4. Add the turkey sausage to the hot pan. Cook it until all the water has evaporated and the ground turkey is brown.  5. Add the garlic, Italian seasoning, tomato sauce, tomatoes,  and spinach to the pan.  6. Add red pepper flakes to your heat liking. You can go easy here and add them to the end of the recipe too.  7. Cook until the spinach has wilted. 8. Add the mushrooms back into the pan and stir.  9....
Read more

Authentic Italian Bolognese

Image
Ingredients  - 1 Red Onion, Chopped - 3 Garlic Gloves, Chopped - 3 Stalks Celery, Chopped - 3 Carrots, Chopped - 17.6 oz. Ground Pork  - 10.5 oz. Ground Beef - 7.05 oz. Ground Veal  - 4.2 cups Italian Tomato Puree - 14.5 oz. Peeled Tomatoes - 5.29 oz. Tomato Paste  - Extra virgin olive oil EVOO - 1 cup Red Wine, Divided - 1 cup Whole Milk - Salt and Pepper - 4 1/2 cups Boiling Water  Recipe 1. A dd a generous amount of extra virgin olive oil to a large pan on medium heat. 2. Once warm, add red onion and garlic. Stir so garlic does not burn.  3. When the onion begins to look glossy and golden, add carrots, celery and then stir through, leaving to cook for 4-5 minutes. 4. Add ½ cup of red wine and leave to simmer on low for a few minutes or until the wine evaporates. 5. Add all of the ground meat and break it down using a wooden spoon and/or fork before seasoning with only salt and pepper. 6. Mix every so often to ensure the meat is cooked through...
Read more

Spicy Arrabbiata Sauce With Vegetables

Image
INGREDIENTS  - 4 cloves of garlic chopped  - 1 tsp crushed red pepper  - 3 tbsp tomato paste - 28 ounce can of crushed tomatoes  - 1 tbsp maple syrup  - 1/2 tsp sea salt - A small bag of mixed frozen vegetables  RECIPE 1. Heat a nonstick saucepan over medium heat. Add garlic and red pepper flakes while stirring constantly for 30 seconds.  Add 2 tbsp of water at a time to prevent burning.  2. Add the tomato paste to the garlic. Stir for 2 minutes.  Continue adding tbsp of water at a time to keep it from burning.  3. Add the crushed tomatoes, maple syrup,  and salt. Stir together until blended. Turn the heat down to simmer the sauce for 20 minutes.   4. Cook the pasta according to the package directions.  Set aside.  5. Microwave a frozen bag of vegetables mixture of your choice. Dice vegetables and season with a no salt seasoning.  Set aside.  6. Taste the sauce after 10 minutes.  Add mo...
Read more

LEMON RICOTTA AND PASTA

INGREDIENTS - 1/3 cup toasted pine nuts - 1 lb of tube pasta - 1/3 cup fresh chopped parsley - 2 cloves of smashed garlic - 1 tsp dried oregano  - 1/2 tsp dried thyme - 1 and 1/2 cup of thawed frozen peas plus 1/2 cup of peas - 15 oz of part skim ricotta  - 1 tbsp lemon zest - 3 tbsp lemon juice - 1/4 cup EVOO  - 1/2 cup grated parmesan  - salt and pepper - red pepper flakes  - drizzle EVOO RECIPE - In a small skillet, toast the pine nuts over medium heat.   - Stir them constantly or they will burn. - Once the pine nuts are golden and fragrant, remove to a plate and set aside.  - Fill a high sided pan or pot with water and add 1 tbsp of salt. Add the pasta and cook according to the box directions. - When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with a tbsp of olive oil and stir. - Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and parsley. Add oregano and thyme, and pulse or ...
Read more