Manicotti

Manicotti
Original recipe by Food Network Kitchen
https://www.foodnetwork.com/recipes/food-network-kitchen/manicotti-recipe-2008786

This is a great manicotti recipe from the Food Network. However, I use a meat sauce, verses a marinara sauce. When I say meat sauce, I mean I use sausage and ground beef in this sauce. Yes, together. It is delicious! All you have to do is brown about a pound of sausage and about a pound of ground beef and then add it to the "All Time Favorite Tomato Sauce". It's that easy and you'll taste the difference. See below for the "All Time Favorite Tomato Sauce" recipe.

All Time Favorite Tomato Sauce
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Ingredients:

1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12 manicotti shells
3 cups marinara sauce, recipe follows
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
2 large eggs, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper
2 teaspoons unsalted butter, diced

Marinara Sauce:

2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), rough chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Directions:

Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.

In the same pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.

Preheat the oven to 350 degrees F.

Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.

Marinara Sauce:

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or stored covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: 3 1/2 cups

Italian Goulash

Italian Goulash
Original recipe by https://www.fortheloveofcooking.net/2013/01/italian-goulash-2.html

Ingredients:

1 tablespoon olive oil
1 pound lean ground beef
1 yellow onion, diced
3 - 4 baby bell peppers (red & orange), diced
8 - 10 ounce mushrooms, sliced
4 - 5 cloves of garlic, chopped
Salt and pepper, to taste
4 cups "All Time Favorite Tomato Sauce" ( See recipe link below )
12 ounce elbow macaroni, cooked per directions
Fresh basil, chiffonade
Parmesan cheese, grated

All Time Favorite Tomato Sauce Recipe
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 3 - 4 minutes. Add the ground beef, bell peppers, chopped garlic and season with salt and pepper; cook until ground beef has browned. Drain any excess grease from the pan. Add the tomato sauce and stir until mixed thoroughly. Simmer for 1 - 2 hours so that the flavors combine.

Cook the elbow macaroni per instructions and drain completely. Combine the macaroni with the sauce mixture and add the fresh basil and mix well. Simmer for 15 minutes, so that the sauce has time to flavor the noodles. Top with Parmesan cheese and serve.

Italian Country Ribs

Italian Country Ribs
Original recipe by allrecipes.com
http://allrecipes.com/recipe/14718/italian-country-style-ribs/

Homemade spaghetti sauce is easy to make and it will make this dish delicious.  Here's the link to my homemade spaghetti sauce.

All Time Favorite Tomato Sauce
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Ingredients:

3 pounds country style pork ribs
1 (32 ounce) jar spaghetti sauce
1/2 cup water
2 tablespoons olive oil
1 (12 ounce) box of spaghetti
Shredded Parmesan cheese

Directions:

Heat the oil in a extra-large skillet over medium-high heat. Add the ribs and brown on all sides.

Once the ribs have been browned, pour the spaghetti sauce over the ribs and stir in the water. Reduce the heat and simmer, covered for 1 hour. Turn the ribs after 1/2 hour of cooking. If the sauce gets too thick, add a little more water.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 11 minutes or until al dente; drain.

Place the country ribs over the spaghetti noodles and smother with sauce. Garnish with Parmesan cheese. Serve with salad and bread.

Italian Country Ribs 

Pasta with Peas and Sausage

Pasta with Peas and Sausage
Original recipe by Allrecipes.com 
http://allrecipes.com/recipe/23974/pasta-with-peas-and-sausage/

This is delicious and simple to make.

Ingredients:

1 pound rigatoni pasta
2 tablespoons olive oil
2 - 3 clove garlic, minced
1 pound Italian sausage, casing removed
12 ounces frozen green peas
1 1/2 cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Caprese Tortellini Salad

Caprese Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 (7 ounce) package refrigerated basil pesto (If you want to make it yourself, see the pesto sauce recipe link below)
2 cups halved grape tomatoes
(8 ounce) fresh mozzarella, cut into 1/2-inch cubes
Fresh basil for garnish, if desired

Directions:

Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and cook according to package directions.

Drain the pasta and rinse with cold water to stop the cooking process.

Transfer the pasta to a large bowl. Add the pesto, tomatoes and cheese. Toss to coat. Cover and refrigerate for 30 minutes or up to 8 hours.

Serve chilled or at room temperature.

Interested in making your own pesto sauce? If yes, it's easy and very delicious! Here's the pesto sauce recipe link. Enjoy!
http://crowdedkitchen509.blogspot.com/2012/10/pesto-sauce.html

Spaghetti Puttanesca

Spaghetti Puttanesca
This recipe was adapted from David Rocco's Dolce Vita
 Cookingchanneltv.com

"Spaghetti Puttanesca" (pronounced spaghetti putta'neska). The name of this pasta dish is very controversial. In Italian, it means "spaghetti in the style of a prostitute". The name is often said to have originated with the ladies, because it was quick enough to make in between appointments, or that the aroma of the dish lured the clients in from the streets. Regardless of the meaning, this pasta dish is delicious. I loved everything about it. The tomatoes, olive oil, anchovies, olives, capers and garlic all work well together.

Ingredients:

1 pound spaghetti
4 - 5 tablespoon extra-virgin olive oil
4 cloves garlic, crushed
Crushed red pepper flakes
4 - 6 anchovy filet's, coarsely chopped
1 (6 ounce) can, or more black olives, pitted
1 tablespoon capers
1 cup walnuts, coarsely chopped
1 (28 ounce) can plum tomatoes with juices, hand crushed
Fresh flat leaf parsley, finely chopped

Directions:

While the spaghetti cooks in salted boiling water, prepare the sauce.

Heat up the olive oil in a large saucepan. Add the garlic and crushed red pepper flakes, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts.

Let the mixture cook for about 1 minutes before pouring the hand crushed plum tomatoes with juices into the pan. Cook for approximately 10 minutes on medium heat.

About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a pasta bowl. Serve immediately.

Pasta with Sausage Ragu

Pasta with Sausage Ragu
Original recipe by Cook's Country

Ingredients:

1/2 fennel bulb, stalks discarded, bulb cored and chopped coarse
1/2 onion, chopped coarse
1 tablespoon fennel seeds
1 (28 ounce) can whole peeled tomatoes
2 pounds sweet or hot spicy Italian sausage, casings removed
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1 1/2 teaspoon dried oregano
3/4 cup red wine
1 pound pappardelle or tagliatelle
Grated Parmesan cheese

Directions:

Pulse fennel, onion and fennel seeds in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed; transfer to separate bowl. Process tomatoes in now-empty processor until smooth, about 10 seconds; transfer to second bowl. Pulse sausage in now-empty processor until fiely chopped, about 10 pulses, scraping down sides of bowl as needed.

Heat oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking up meat with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes.

Add fennel mixture and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. (Fond on bottom of pot will be deeply browned.) Add tomato paste, garlic, and oregano and cook, stirring constantly, until fragrant, about 30 seconds.

Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Add 1 cup water and pureed tomatoes and bring to simmer. Reduce heat to low and simmer gently, uncovered, until thickened, about 45 minutes. (Wooden spoon should leave trail when dragged through sauce.) Season with salt and pepper to taste; cover and keep warm.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot. Add 3 cups sauce and 1/2 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Transfer to serving dish. Drizzle with extra oil, sprinkle with Parmesan, and serve. (Remaining 3 cups sauce can be refrigerated for up to 3 days or frozen for up to 1 month.)

Penne with Vodka Sauce

Penne with Vodka Sauce

Looking for an easy romantic dinner?  If yes, just add salad, bread, red wine and Italian music!

Ingredients:

Kosher salt
Penne pasta (12-ounce)
1 (28-ounce) can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots, minced
2 - 3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 cup  vodka
2/3 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Directions:

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about three minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about seven minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about three minutes. Stir in the Parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more Parmesan and basil.

Serve with salad and bread.

4 servings

Spinach Lasagna

Spinach Lasagna

Ingredients:

2 pounds fresh spinach (2 large bunches)
2 tablespoons olive oil
1 large onion, finely chopped
3 tablespoons minced garlic
1 teaspoon oregano
1 teaspoon basil
1 (14.5 oz) can Italian stewed tomatoes w/ liquid
1/4 cup tomato paste
1/2 cup Merlot wine
Salt and pepper

12 lasagna noodles

1 egg
2 cups Ricotta cheese
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated

Directions:

Rinse spinach

Cook spinach over medium-heat for 2 to 4 minutes, until wilted.  Drain and chop spinach coarsely; set aside.

Saute onion, garlic, oregano, and basil in olive oil for 5 minutes, or until onion is tender.

Mix in the tomatoes w/ liquid (break up with a spoon), tomato paste, and wine.  Salt and pepper to taste.  Bring to a boil over high-heat, reduce heat, and simmer for 20 minutes.

Cook lasagna noodles according to package directions.

In a large bowl, beat egg, and then blend in Ricotta cheese and nutmeg; set aside.

Lightly grease a 9x13-inch baking dish.

Layer baking dish in this order

1/3 tomato sauce mixture
4 lasagna noodles
1/2 chopped spinach
1/2 Ricotta cheese mixture
1/3 mozzarella cheese
1/2 cup Parmesan cheese
1/3 tomato sauce mixture
4 lasagna noodles
1/2 chopped spinach
1/2 Ricotta cheese mixture
1/3 mozzarella cheese
4 lasagna noodles
1/3 tomato sauce mixture
1/3 mozzarella cheese
1/2 Parmesan cheese

Bake, uncovered, in a 350 degree oven for 25 to 35 minutes, or until hot, bubbly, and lightly browned.

Cut into squares to serve.

6 to 8 servings

Baked Spaghetti with Italian Sausage

 

Baked Spaghetti with Italian Sausage

This is one of those meals that benefits from sitting in the refrigerator for 24 hours before serving.  You will be glad you prepared this meal early.  It is delicious, and everyone will ask for more!   This recipe calls for cheddar and Monterey Jack cheese, verses mozzarella and Parmesan cheese.  It is good either way, so take your pick and enjoy this wonderful dish!

Ingredients:

All Time Favorite Tomato Sauce

2 tablespoons olive oil
1 large onion, chopped
4 rounded tablespoons minced garlic
2 - 28 oz can crushed tomatoes w/ puree
1 - 15 oz can tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
2 to 3 tablespoons Italian seasoning
3/4 cup Italian parsley, chopped

1 1/2 lb Italian sausage
8 oz uncooked Capellini (Angel Hair) pasta
1 cup cheddar cheese, grated
1 cup Monterey Jack cheese, grated

Directions:

In a large stockpot, make the "All Time Favorite Tomato Sauce" (recipe post, April 2012).  Simmer sauce for 1 to 2 hours.

http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

In a large skillet, cook the Italian sausage over medium-heat until fully cooked. 

Incorporate the cooked Italian sausage into the tomato sauce, and simmer for 30 minutes more.

Preheat the oven to 350 degrees.

Cook the Capellini (Angel Hair) pasta according to the package directions.

Spray a 9 x 13-inch pan with vegetable or olive oil.

Cover the bottom of the 9 x 13-inch pan with (1/3) portion of tomato sauce.

Divide the pasta, and layer (1/2) portion of the pasta over the tomato sauce.

Combine the cheddar and Monterey Jack cheese together.

Sprinkle (1/3) portion of the cheese mixture over pasta.

Repeat the layers (1/3 portion tomato sauce, 1/2 portion cooked spaghetti, and 1/3 portion cheese mixture)

Top and spread the last (1/3) portion of tomato sauce over spaghetti dish.

Bake for 30 minutes.

Remove the baked spaghetti from the oven and top with the remaining (1/3) portion of cheese mixture.

Bake for another 5 minutes, until the cheese has melted.

Cut into squares, and serve with bread and salad.

Papa Ben's Mac & Cheese

Papa Ben's Mac & Cheese
Recipe by Larry (Benny) Shields

"This much requested dish is the best, because it is made with love from Papa Ben!"

Ingredients:

1 teaspoon butter, melted
1 egg, beaten
8 ounces elbow macaroni (approximately 1 1/2 cups)
8 ounces mild Cheddar cheese, grated
8 ounces sharp Cheddar cheese, grated
1 teaspoon dry mustard
1 tablespoon hot water
1 cup milk

Directions:

Boil the macaroni until tender, and then drain (DON'T RINSE, BECAUSE YOU WANT IT TO BE HOT WHEN YOU ADD THE CHEESE).

In a small bowl beat the egg and butter together.

Using a large mixing bowl, mix together the drained macaroni and egg mixture.

Add the cheese, leaving enough to sprinkle on top.

Place the mixture into a buttered casserole dish.

In a small bowl dissolve the dry mustard with the hot water.

Add the milk to the dry mustard mixture and mix well.

Pour the mixture over the macaroni in the casserole dish, and sprinkle with saved cheese.

Set in refrigerator for a few hours or until the next day.

Bake at 350 degrees, uncovered for 45 minutes.

Grilled Cajun Ranch Chicken Pasta

Grilled Cajun Ranch Chicken Pasta
Original recipe from www.plainchicken.com

Ingredients:

Chicken Marinade

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste

4 skinless, boneless chicken breast halves

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, Cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar.  Let stand for 5 minutes. 

Pound chicken breast to 1/4-inch thickness. 

Place chicken in the gallon size ziplock bag, and stir to coat with the marinade.  CLOSE ZIPLOCK BAG AND REFRIGERATE FOR AT LEAST 2 HOURS (THE LONGER THE BETTER). 

Preheat the grill for medium-high heat.  Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.  Slice and serve over pasta.

Pasta

16 ounce penne pasta
2 1/2 cups heavy whipping cream
3 cloves garlic, crushed
1 tablespoon pepper
2 teaspoons Cajun seasoning
1/4 cup butter
1/2 cup Parmesan cheese, shredded

Cook pasta according to package directions.  Drain, set aside.

In a saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and Parmesan cheese.  Whisk together on low heat for 5 to 6 minutes.

In a large bowl, pour over cooked, drained pasta.

Top with sliced Cajun ranch chicken and sprinkle a little bit more shredded Parmesan cheese on top.

Penne Pasta with Bacon and Cream Sauce

Penne Pasta with Bacon and Cream Sauce

This pasta dish is sinfully rich and delicious!

Ingredients:

15 bacon slices
2 packages (8 oz) fresh mushrooms, sliced
4 tablespoons minced garlic
1 package (16 oz) penne pasta, cooked
1 1/2 cups freshly grated Parmesan cheese
2 cups whipping cream
1/2 teaspoon pepper
1/2 cup Italian parsley, chopped
4 green onions, sliced

Directions:

Cook bacon in a large skillet over medium-heat until crisp. 

Remove the bacon, reserving 4 tablespoons drippings in skillet.

Coarsely chop bacon, set aside.

Saute sliced mushrooms and garlic in reserved drippings 3 to 5 minutes, or until tender. 

Stir in the cooked pasta and the remaining ingredients; simmer over medium-low heat, stirring often for 3 to 5 minutes.

Add the bacon.  Stir for 3 to 5 minutes, or until sauce is thickened.

Serve hot

Serves 6

Linguine Con Vongole

Linguine Con Vongole
Original recipe by "Cooking with the Seafood Steward" cookbook

Vongole means, small clams or venus mussels.

Ingredients:

3 or 4 (6.5 oz) cans clams, drained and juice reserved
3 tablespoons olive oil
1 large onion, diced
2 tablespoons garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon red pepper flakes
3 cups Bechamel sauce  (Simple sauce of milk and roux, see recipe below)
1 (8 oz) clam juice, and clam juice reserved (3 cups total)
1/2 cup vermouth
1 tablespoon sugar
freshly ground pepper
salt

1 pound linguine, cooked al dente
1/2 cup freshly chopped parsley, for garnish
1 cup grated Parmesan cheese, for garnish

Directions:

Step 1

Make the Bechamel sauce (see recipe below)

Step 2

Place the olive oil, onion, garlic, dried herbs and red pepper flakes in a large saute pan over medium heat.  Slowly saute until the onion is slightly tender.

Step 3

Start the pasta.

Step 4

Combine the clams, bechamel sauce, clam juice, vermouth and sugar in a large, heavy-bottomed pot over medium heat.  Add the onion mixture and bring to a simmer for 5 minutes.  Season to taste with salt and pepper.

Step 5

Spoon the clam sauce over hot pasta, and garnish with parsley and Parmesan cheese. 

Bechamel Sauce (basic white sauce)

1/3 cup unsalted butter
1/3 cup all-purpose flour
1 quart light cream (half and half)
2 teaspoons kosher salt
1/2 teaspoon nutmeg

Melt the butter in a heavy-bottomed sauce pan over medium heat and add the flour.  Using a whisk, stir continuously for 5 minutes.

While the roux cooks, heat the light cream in the microwave.  Add the hot cream to the flour-butter mixture while continuing to whisk.  Bring to a light boil for 8 minutes.  Take care to avoid scorching.  Remove from heat and whisk in the salt and nutmeg.  Cover and reserve.

Serves 6

Skillet Penne with Chicken and Broccoli

Skillet Penne with Chicken and Broccoli
by Cooks Country


Ingredients:

1       pound boneless, skinless chicken breasts, trimmed and sliced thin
         salt and pepper
6       tablespoons olive oil
1       large onion, chopped fine
5       Tbsp. garlic, minced
1/4    tsp. red pepper flakes
1/2    tsp. dried oregano
1/2    cup dry white wine
2 1/2 cups water
2       cups low-sodium chicken broth
8       ounces (2 1/2 cups) penne
8       ounces broccoli florets, cut into 1-inch pieces
2       ounces Parmesan cheese, grated (1 cup), plus extra for serving

Direction:

1.  Pat sliced chicken dry with paper towels and season with salt and pepper.  Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until just smoking.  Add chicken in single layer and cook, without stirring, until beginning to brown, about 1 minute.
 

Stir chicken and continue to cook until nearly cooked through, about 3 to 5 minutes; transfer to bowl and cover to keep warm.

2.  Add 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering.  Add onion and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes.

Stir in garlic, pepper flakes, and oregano and cook until fragrant, about 30 seconds.  Stir in wine and simmer until nearly evaporated, 1 to 2 minutes. 

Stir in water, broth, and penne.  Increase heat to medium-high and cook at vigorous simmer, stirring often, until penne is nearly tender, about 12 minutes.

3.  Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3 to 5 minutes. 

Stir in chicken, along with any accumulated juice, and cook until warmed through, about 3 to 5 minutes. 

Off heat, stir in remaining 2 tablespoons oil and Parmesan and season with salt and pepper to taste.  Serve, passing extra Parmesan separately.

Serves 4

Best-Ever Summertime Pesto Pasta Salad

Best-Ever Summertime Pesto Pasta Salad

Ingredients:

1 lb. dry penne pasta
2 cups frozen green peas

1/2 cup purchased refrigerated pesto
3 tablspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon minced lemon zest
1 tablespoon minced garlic
Salt and pepper to taste

4 cups fresh baby spinach
1/2 cup grated Parmesan
1/2 cup pecans, crushed

Directions:

Cook penne in a large pot of boiling salted water according to package directions; add peas during the last three minutes.  Transfer penne and peas to a  bowl of ice water; drain well.

Whisk together pesto, lemon juice, oil, zest, and garlic in a large bowl.

Stir in penne, peas, spinach, Parmesan, and pecans; season with salt and pepper.

Refrigerate salad before serving

20 servings

Wanda's BLT Pasta Salad

Wanda's BLT Pasta Salad

Wanda's BLT Pasta Salad

20 servings

Ingredients:

1 lb. dry cork-screw pasta
1 lb. thick-sliced bacon, diced

1/2 cup mayonnaise
3 tablespoons minced shallots
3 tablespoons minced fresh basil
2 tablespoons cider vinegar
2 teaspoons sugar
Salt and pepper to taste

4 cups chopped romaine lettuce
4 cups halved grape tomatoes
     
Directions:

Cook pasta in a large pot of boiling salted water according to package directions.  Transfer pasta to a bowl of ice water; drain well.

Cook bacon in a large nonstick skillet over medium heat until crisp.  Transfer bacon to a paper-towel-lined plate.  Reserve 3 Tbsp. drippings; SET ASIDE TO COOL.

Whisk together mayonnaise, reserved drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper.

Stir in pasta, romaine, tomatoes, and bacon; toss to coat.  Season salad with salt and pepper.

Refrigerate salad before serving

Classic Ragu Bolognese

Classic Ragu Bolognese
Original recipe by Bon Appetit

Ingredients:

2 tablespoons extra-virgin olice oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz ground beef (85% lean)
6 oz ground veal
3 oz thinly sliced pancetta (Italian bacon), finely chopped
1/2 cup dry red wine
3 cups beef stock or chicken stock, divided
3 tablespoon tomato paste
   kosher salt and freshly ground black pepper
1 cup whole milk
1 lb tagliatelle or fettuccine
   finely grated Parmesan for serving

Directions:

Heat oil in a large heavy pot over medium-high heat.  Add onions, celery, and carrots.  Saute until soft, 8 - 10 minutes. 

Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. 

Add wine; boil 1 minute, stirring often and scraping up browned bits.  Add 2 1/2 cups stock and tomato paste; stir to blend.  Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours.  Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce.  Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfulls to thin if needed.  DO AHEAD: RAGU CAN BE MADE 2 DAYS AHEAD.  Chill uncovered until cold, then cover and keep chilled.  Rewarm before serving.

Bring a large pot of water to a boil.  Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente.  Drain, reserving 1/2 cup pasta water.  Transfer ragu to a large skillet over medium-heat heat.  Add pasta and toss to coat.  Stir in some of the reserved pasta water by tablespoons if sauce seems dry.  Divide pasta among plates.  Serve with Parmesan.

4 - 6 servings

Spaghetti and Meatballs, Now That's Italian!

Spaghetti and Meatballs, Now That's Italian!

Ingredients:

"All Time Favorite Tomato Sauce" (recipe post, April 2012)

2 tablespoons olive oil
1 large onion, chopped
4 rounded teaspoons minced garlic
2 - 28 oz can crushed tomatoes w/ puree
1 - 15 oz can tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 crushed red pepper flakes
2 to 3 tablespoons Italian seasoning

Meatballs
1 lb ground beef
1/2 cup Parmesan cheese
2 eggs
1/2 cup bread crumbs (Italian bread crumbs of course)
2 tablespoons Italian seasoning
1 teaspoon salt
1/2 tablespoon minced garlic
2 - 4 tablespoons olive oil (for frying meatballs)

Spaghetti
1 lb box spaghetti

Directions:

Step 1

Prepare the "All Time Favorite Tomato Sauce" (see recipe post, April 2012)

http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

All Time Favorite Tomato Sauce

Step 2

While the Tomato Sauce is cooking, prepare the meatballs.  Mix together the ingredients (ground beef through minced garlic).  The olive oil is used for frying the meatballs.

Form meat into 2-inch balls.

Heat the olive oil in large frying pan (If the oil is not hot enough, the meatballs will stick).  Slightly cook and brown the meatballs (be careful not to fully cook the insides of the meatballs).  Use a spatula to gently lift and turn over the meatballs.

Transfer the meatballs to the sauce pot and bring to a boil. 

Cover and simmer for 1 hour, or more.  Stirring freguently.  I personally simmer the tomato sauce for 2 to 3 hours.  Here's another hint, . . . make the tomato sauce and meatballs one day ahead of planned dinner.  The sauce is always better the next day and all the hard work is already done!

Step 3

Prepare spaghetti, as directed on package. 

Step 4

Pour the delicious tomato and meatball sauce over the spaghetti, and serve with a salad and bread.  Enjoy!