Category Archives: ITALIAN CUISINE

LEMONY SHRIMP PASTA

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The only thing Mr. C. and I disagree about regarding this dish, is that he likes his pasta lightly sprinkled with Parmesan cheese, and I like mine undecorated. Other than that, we totally agree that this is one of the best pasta dishes we have ever tasted. Now I realize this recipe is ever so close to my recipe for Spicy Lemon Shrimp with Pasta. But it is just different enough to be interesting. But either recipe will guarantee a better lemony shrimp pasta dish than you will ever taste in any restaurant. Not bragging here folks – just stating a fact.

Because most restaurants have to dumb down their recipes to please the majority of their clientele. So, instead of making recipes like this one lemony enough, they will only go so far. And of course, restaurants don’t use as much shrimp, because, well, shrimp costs money. And they are in the business of making a profit. And heaven help them if they give a dish like this a bit of a kick. But that little “kick” helps make this dish super delicious.

So, of course I am prejudiced, but I have eaten many a lemon shrimp dish where only my sense of decorum prevented me from paying a visit to the restaurant chef and demanding a lemon, a pinch of crushed red pepper flakes, and more shrimp! Now you too won’t have to be tempted to embarrass yourself or whomever you are dining with. When you get a hankering for an easy lemon pasta to prepare, that is going to make every adult in your home happy, don’t hesitate to give this recipe a try. I do feel that this much flavor might be a tad too much for a young child. But if you too are empty nesters, I say GO FOR IT!

And of course, you must be a lemon lover. Because lemon is really the star in this pasta. Of course, the shrimp doesn’t hurt either. But it’s really the intense lemon flavor that takes this dish into a whole new realm of delicious. So, please give this recipe a try.

As always, keep smiling, keep cooking, and keep trying new dishes.

Peace and love to all.

1 lb. lg. uncooked shrimp – peeled, de-veined, and tails removed  

1 T. unsalted butter

1 T. extra virgin olive oil

2 green onions, thinly sliced

4 garlic cloves, finely minced

¼ c. dry white wine

½ c. chicken stock

2 tsp. grated lemon zest

3 T. lemon juice

¼ tsp. kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

3-4 T. loosely packed minced fresh parsley

8-oz. spaghetti, cooked al dente

finely grated Parmesan cheese, opt.

Heat the butter and olive oil over medium-high heat. Add the shrimp, green onions, and garlic; cook just until the shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.

Add the wine to the pan and cook until the liquid is mostly evaporated. Then add the broth, lemon zest, lemon juice, salt, pepper, and crushed red pepper flakes. Bring to a boil and cook for about 1 minute. Return shrimp mixture to pan and heat through.

Remove from heat and add in the al dente pasta. If more moisture is required, add in a bit of pasta water and return pan to heat for only about a minute. Taste, adjust seasoning if necessary, then stir in the fresh parsley. Serve immediately.

Pass Parmesan cheese at table.

CREAMY LEFTOVER SALMON FETTUCCINE ALFREDO

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Yesterday I posted a recipe for Herb and Garlic Baked Lightly Smoked Steelhead Trout or Salmon. Darn good recipe BTW. That same evening, I used the planned over baked salmon in this lovely pasta dish from recipetineats.com.

Now I know what you’re thinking. And I get it. Like everyone else, you are probably trying hard to step away from highly caloric and heavily cholesterol laden dishes. And Alfredo is one of the most caloric pasta dishes imaginable. All that butter, heavy cream, and cheese. And I totally understand your concern. But please know, I am right there with you. So, in this recipe, the amount of butter called for has been cut way back. The amount of heavy cream has been dramatically reduced. And there isn’t even as much cheese as is usually suggested in most Alfredo recipes.  

So, of course the next question you probably have is, “does it taste like a “real” Alfredo”? And I can happily and truthfully answer – yes, indeed it does. In fact, perhaps even better because it isn’t so cloyingly rich. The sauce just perfectly coats the pasta and doesn’t in any way detract from the delicious light flavor of the fish. So, am I pleased to pass this recipe along to you? You can bet your last pound of Parmigiano Reggiano on it!

Plus, this is probably one of the easiest and quickest pasta recipes to prepare. Not a lot of chopping of veggies or hours of simmering. Of course, having planned over salmon cuts down on the prep time. But even if you don’t start with planned overs, a quick bake of some fresh salmon doesn’t take that much time.

So, let me recommend this delicious fish dish next time you want to celebrate life, an anniversary, the fact you have survived another week of work, or you haven’t sent one of your kids to their room until they are 18. (Even though the kid may have richly deserved it!) (You know I’m just kidding. But if you’re a parent, and that thought hasn’t flashed into your mind at least once, you simply haven’t been paying enough attention or your children have yet to enter the “terrible teens”!)

As always, keep laughing at all the interesting situations life throws your way. Keep loving your teenagers even if they drive you crazy. Believe me, someday you will remember those days with longing. So, while they are still at home, fill them up with good food, good memories, and help them learn to make good choices. And above all else, be a good example. They are learning to be an adult from you. Peace and love to all.     

3 T. unsalted butter

1 sm. shallot, very finely minced  

½ c. heavy cream 

¼ tsp. kosher salt

freshly ground black pepper

¾ c. finely grated Parmigiano Reggiano, plus more for table  

8 oz. fettuccine, cooked al dente  

½ – 1 c. pasta cooking water

6-8 oz. cooked salmon, flaked

1 T. chopped fresh parsley 

Melt the butter in a large fry pan over medium high heat. Add the shallot and sauté for 2 minutes or until tender. Add the cream, salt, and pepper and bring to boil. Turn heat down to medium low and simmer for 3 minutes.

Remove from heat and stir in the Parmigiano Reggiano until the sauce is smooth and creamy.

Transfer the just cooked al dente pasta and ½ cup of the pasta water to the fry pan with the sauce. Add the salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to thicken and completely coat the pasta. If needed, add a bit more pasta water.

Remove from heat and adjust seasoning if required. Serve immediately, garnished with parsley. Pass additional Parmigiano Reggiano at table.

SIMPLE PIZZA CRUST

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This time I topped our pizza with the pizza sauce recipe found below, 6-oz. pepperoni, 1 pound fresh mozzarella, 1/4 cup chopped onion, 3/4 can of sliced black olives, and a sprinkling of Parmesan cheese.
Before the pizza was baked.

In my never-ending quest to develop the best homemade pizza crust imaginable, I once again succumbed to the siren call of the internet and found this basic recipe on the bobsredmill.com site. OK, I changed things up a bit by adding vital wheat gluten and made a huge change to the preparation instructions. So, I know what you’re thinking. “Patti, if you’re going to basically change a recipe, even not radically, why bother giving the original post any credit at all?” There are two reasons in this case. First, the bones of this recipe are not mine. And because I basically have a great deal of respect for this employee-owned American company. I purchase their products whenever possible. So, I would not cheat them out of any credit they so richly deserve, even if I have, in all good conscience, improved their original recipe! (Which I believe I have in this case.) Of course, they might object to my assessment. But all I can say to that is – tough noogies! (I’ve always wanted to write that!) But no disrespect for Bob’s Red Mill intended!  

Anyway, this turned out to be a perfect pizza crust. Tender, chewy, tasty, easily worked – in all, everything you want in a pizza crust. OK, if you are a lover of thick crust, this probably isn’t the crust for you. But I am firmly in the thin crust camp. So be off with you if you like a thick, gooey, starchy, incredibly caloric base for your delicious sauce and toppings. This recipe is simply not the right one for you! But see you next time. I’m sure I have lots of other recipes on which we can establish common ground.

But back to this recipe. And, speaking of sauce, please check out my new (thanks to the simplyscratch.com site), Sun Dried Tomato Pizza Sauce recipe. (See recipe below.) This sauce is so incredibly delicious. But be warned. This is not a wimpy pizza sauce. This is a sauce with authority! So, spread lightly. The rest of course can happily reside in your freezer until the net time you get a hankering for homemade pizza. Just give it a try. Easy to prepare and the taste is unapparelled.

So, as always – keep preparing nutritious and delicious food for yourself and your family. And if you are a parent with children still at home, and not already doing so, find ways to engage your kids with cooking and baking projects. Most kids jump at the chance to help make cookies, for example. I know that’s how I first started becoming interested in culinary endeavors. And no, setting the table, clearing the table, loading and unloading the dish washer, that type of thing, is not going to pique their interest! Quite to the contrary, unfortunately. Kids need to help measure or stir something, or at the very least, lick the spoon. Whatever it takes to get them excited about being in the kitchen with you. Plus, it’s a great way to stay well connected with your kids. You never know what they might reveal as they are helping you build a cake. It’s such an unthreatening and intimate time together, that most of their kiddie defenses are down. Of course, you might learn something that you would rather not know. But you’re an adult. You can take it. And it’s always better to know, than not to know! (I think.) So, stay strong.

I’ve always told everyone that being a mother was the hardest job I ever held. But the job for which I will always feel the most pride. And even now, after decades of not being “mommy”, I still cherish the time I spent with my kids as they were evolving into wonderful adult human beings. (Sometimes my blessings overwhelm me. Today is one of those days.) Peace and love to all.  

¾ c. warm water

1 tsp. active dry yeast

1½ tsp. kosher salt

1 tsp. vital wheat gluten flour

2 c. bread flour

extra virgin olive oil 

Combine the water and yeast in the bowl of your stand mixer. Let sit for 5 minutes. Add the salt, gluten flour, and most of the bread flour.

Using your dough hook, mix/knead until the dough is smooth and elastic using as much flour as required. Pour a bit of oil in the bowl. Using your fingers and a stiff rubber spatula, form the dough into a ball. Make sure the entire ball is coated in oil. Cover and let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.  

Oil two 10-inch pizza pans or 1 large baking sheet. (I use my roughly 17½ x 13-inch half sheet pan.) Press the dough gently to stretch it into ¼-inch thick rounds or the 1 large, prepared pan. Top with favorite sauce and toppings. (See my recipe for Sun Dried Tomato Pizza Sauce below.)

Bake for 14-15 minutes in a pre-heated 500-degree oven or until the crust is golden-brown. Remove from oven and cool for 5 minutes.

SUN DRIED TOMATO PIZZA SAUCE  

1 T. extra virgin olive oil

½ c. finely chopped onion

¼ tsp. kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

2 cloves garlic, finely minced

2 T. finely chopped dried sun-dried tomatoes  

2 tsp. dried oregano

1½ tsp. dried basil

2 T. dry white wine (like Pinot Grigio or Sauvignon Blanc)

1 (6-oz.) can tomato paste (preferably Italian)

¼ tsp. sugar   

1 c. water

Heat a 10-inch skillet over moderate heat. When hot, add the olive oil, minced onion, salt, black pepper, and crushed red pepper flakes. Sauté until the onion is soft. Add the garlic, cook for 1 minute.  

Stir in the sun-dried tomatoes, dried oregano, and dried basil. Cook for 1 minute. Add the white wine and simmer until absorbed. Whisk in the tomato paste, sugar, and the water. Reduce heat to medium-low and simmer the sauce for 10 to 15 minutes. Taste and adjust seasoning.    

CHICKEN SCARPARIELLO

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Chicken Scarpariello is a classic Italian-American dish featuring chicken thighs and sweet Italian sausage in a vinegary, sweet-sour pan sauce.  In Italian “scarpariello” means shoemaker or shoe fixer. So, basically, chicken shoemaker-style. Kind of branded in the same way puttanesca was as “lady of the night” (roughly translated) but without the same cachet! Anyway, I made this dish last evening because everything I had read about it piqued my interest. Plus, I had never seen this dish listed on a menu. (At least to my best recollection, which isn’t saying much the older I get!). The description simply fascinated me. It screamed interesting and different. And I must say, my glommed together recipe was just that. Interesting and different. Oh, and also quite flavorful.

It took my taste buds a few bites before they fully accepted the new flavors. They had tasted a light vinegary broth before, but never quite like this. And especially in an Italian dish. But after a few more bites, they seemed to settle down and welcome the new flavors. As did Mr. C’s taste buds. His even more than mine!

So, I really debated whether I should post this recipe. (This dish being quite different after all!) But, after much deliberation and remembering that Mr. C. had seconds and was looking forward to leftovers, I decided in favor of sharing this recipe with you. But with full disclosure. This is probably not a dish your whole family would enjoy. Especially not young children. Mac and cheese, it is not. Spaghetti and meatballs, again no relationship. But, for anyone with a quest for new and different ways to use chicken or Italian sausage, and a sense of culinary adventure, please be my guest.

Would I make it again? Absolutely. Would it be something I could eat once a week? Nope! Is it a fast and easy dish to prepare? Not really. Would I serve it to guests? Yes, but I would have to know their tastes before making such a decision. (Kind of like serving oysters, lamb, or liver and onions. You must know your guests tastes pretty darn well before springing any of the above on them!)

Now, I hope I haven’t scared anyone away from trying this dish. I generally love surprises myself. But not at the expense of my pocketbook or use of my time. This is not a terribly expensive dish to prepare. But it ain’t cheap either. And it does take some time to prepare. But I truly would not have posted this recipe if I didn’t think it was worthy of both your time and your money. But it is different. So be prepared.

As always, keep thinking of cooking as an adventure. Because that’s exactly what it is. Sometimes you discover a new flavor sensation. Good or bad. Sometimes you unearth a fact like the genetic reason cilantro tastes like soap. (I’m in that group.) But most of the time you are simply keeping yourself and your family healthy by providing nourishing, delicious, and hopefully interesting meals. Bravo to you. And keep up the good work.

Peace and love to all.  

2 T. extra virgin olive oil

1-1½ lb. boneless, skinless chicken thighs, cut into bite sized pieces 

kosher salt

freshly ground black pepper

1 lb. bulk Italian sausage (I use sweet Italian sausage, but hot would work too)

1 sweet onion, halved then thinly sliced

2 bell peppers, sliced – your choice of color (I used 1 green, 1 red)

4 cloves garlic, finely minced

pinch crushed red pepper flakes

4 sweet cherry peppers*, sliced, plus 1 tablespoon brine (see picture below)

½ c. dry white wine

2 8-inch sprigs fresh rosemary, broken into 2-inch pieces  

1½ c. chicken broth

2 T. fresh lemon juice 

2 T. unsalted butter

Add olive oil to a very large sauté pan over medium high heat. Season the chicken liberally with salt and pepper. When the oil is hot, fry the chicken until browned on the outside and cooked through, about 5 minutes per side. Remove to a bowl.

Add the sausage to pan and brown. Don’t break the sausage up too much. You want nice big bite sized pieces of sausage in the final product. When cooked through, remove to bowl with the cooked chicken.

Add the chopped onion and bell peppers to the pan. Sauté over medium-low heat until the onion is just softened. Add the garlic, crushed red pepper flakes, sweet cherry peppers, brine, and rosemary. Cook for about 1 minute or until the garlic is fragrant. Add the white wine and cook until every bit of the liquid has evaporated.

Add the chicken broth to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and stir until well combined.

Return the cooked sausage and chicken to the pan, cook for 2-3 more minutes or until the meat is hot.   

Serve in shallow soup bowls with toasted baguette slices or Garlic Toast (recipe on site of course) to sop up the lovely juices.

Please note: Many of the recipes I perused contained potato. One recipe suggested oven roasted potatoes on the side. So that’s what I served with the dish last evening along with steamed green beans. See recipe below for Oven Roasted Potatoes.

*I used Mezzetta Sweet Cherry Peppers. I can actually find them at my local IGA! 

 

OVEN ROASTED POTATOES

2-3 med. sized Yukon gold potatoes, cut into ⅓-inch thick rounds

1 T. extra virgin olive oil

seasoned salt

freshly ground black pepper

On a rimmed baking sheet, toss potatoes with the olive oil. Then arrange in a single layer. Sprinkle the top side only with seasoned salt and plenty of black pepper.

Bake in a pre-heated 450-degree oven until tender and both sides are lightly browned, 20–30 minutes. Turn once during the baking time.

           

MUSHROOM RISOTTO WITH GREEN ONIONS AND PEAS

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In an effort to always deliver new, interesting, and tasty dishes for every culinary occasion, I have a pretty good record. The percentage of wins over “egad, what in the hell is that” is definitely in my favor. But sometimes I even impress myself. And the other evening when we sat down to a dinner of Roasted Leg of Lamb with Garlic, Rosemary, Thyme, and Dijon Mustard (of course the recipe is on this site), this risotto dish, and a simple salad, I felt like standing up at the dinner table and taking a well-deserved bow. I didn’t of course, because Mr. C. is, I’m sure, already wondering what happened to the relatively sane woman he married. (Being quarantined has had a bit of a negative effect on me.) So, such a daring and unprecedented move might have caused him even more reason to be concerned. So, I simply sat there and listened to him tell me how greatly he had enjoyed the risotto with the lamb. But in all honesty, I had only been the technician. A good technician, but never-the-less, I had simply prepared a recipe I had found on the internet. OK, I had changed Giada’s recipe a bit. But she deserves the real praise for this dish.

Which made me start to think. How and why do any of us learn to cook? Is it by watching our parents cook while we are young? Or is it from a fear of starvation? Or learn by reading cookbooks or reading recipes on-line? Or as my case, all of the above in addition to a desire to feed my family delicious and nourishing meals? Whatever the reasons, at one time all of us were novices in the kitchen. But we are so lucky now. Because of the internet, we can all profit from other cook’s vast experience as we continue to up our own game. I know I am a far better cook because of all the knowledge and tips I have learned by reading other people’s blogs. So, I just want to take this opportunity to say thank you to all those fine folks. But back to this recipe.

It’s divine! What a wonderful combination of flavors. And fairly simple to throw together. Yes, you have to keep an eye on it. You have to stir it periodically and add broth when needed. But if you are already doing other things in the kitchen, what’s one more simple task? And believe me, this dish is worth the effort. I hope you will give it a try. And thank you Giada for another wonderful recipe.

As always, have fun in your kitchen. Try new recipes. Some you will love, others not so much. But you will have at least broken out of the same old mold. I’m sure I’m going to offend someone by making my next statement. But make it I must! If I had to live within a strict regimen of the same dish every Monday, for example – meatloaf Monday, I’d go bonkers. I’d run screaming out the front door and never look back.

Remember, everyone loves surprises. Especially kids. And with so many fabulous recipes just waiting to be prepared, why not take a chance once in a while. And this recipe would be a good one to start with. Except, maybe not if you have young children. Mushrooms, green onions, and peas are not every young child’s favorite food. But anyone of the adult persuasion should have no problem accepting mushrooms, green onions, and peas into their lives.

So, as always, peas and love to all. (Sorry, I just couldn’t help myself!)

½ c. water

¼ c. chopped dried porcini mushrooms

2 T. unsalted butter, divided

1 T. extra virgin olive oil

4-6 thinly sliced green onions (save a tiny bit for garnish)

8-10 button mushrooms, finely chopped

2 garlic cloves, finely minced

¾ c. Arborio rice

¼ tsp. kosher salt

freshly ground black pepper  

⅓ c. dry white wine

3-4 c. chicken or vegetable broth

¼ c. frozen petite peas, thawed

⅓ c. grated Parmesan cheese

Bring the water to a boil in a small pan. Add the dried porcini mushroom pieces. Remove from heat and set aside. 

Melt 1 tablespoon of the butter in a heavy large saucepan over medium heat. Add the olive oil. Add the green onions and chopped button mushrooms; sauté until the mushrooms are tender, about 4 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the hydrated porcini mushrooms to the saucepan.   

Stir in the rice, salt, and pepper. Stir and let the rice toast for a couple of minutes. Add the wine; cook until the liquid is absorbed.

Bring the broth to a simmer in a saucepan. Add 1 cup of hot broth to the rice; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook, adding broth as needed, until the rice is just tender and the mixture is creamy, about 20 minutes. (The rice will absorb 3 to 4 cups of broth). Stir in the peas, Parmesan cheese, and remaining 1 tablespoon of butter. Adjust seasoning, garnish with a bit of green onion, and serve immediately. 

CREAMY ITALIAN DRESSING

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There are few things I like better than a good salad dressing. No, wait! That’s not true. There is nothing I like better than a truly yummy salad dressing. And if that dressing happens to be incredibly easy to prepare, then all the better! So, when I decided that after a day like we experienced day before yesterday (January 20, 2021 – Inauguration day), a day filled with hope for the future and a profound sense of relief and elation, a celebratory comfort food dinner was a perfect closing to this special day.

During the day I had baked Pain de Campagne (French Sourdough Country Bread), so I knew I wanted to serve some of the fresh bread for dinner. I also thought Stovetop Mac and Cheese would not only be easy to prepare, but terribly soul satisfying. And to round out the menu, a fresh green salad. But what dressing to use? With mac and cheese, I didn’t want too rich a dressing for the salad. Maybe a dressing with an Italian influence? So, I put pencil to paper. So, to speak. (I actually haven’t handwritten out a recipe in years.) Instead, I did what I always do when starting a new recipe. I opened a new Word document and started typing. Rarely does the final recipe look exactly like my first draft. And this recipe is no exception. Actually, I started by copying a recipe I found on the fannetasticfood.com site to my Word document. But along the way an addition and a reduction were made. And as it turned out, we loved this salad dressing. Not too astringent, sweet, or overly herby. Just light and fresh tasting. And definitely a dressing with an Italian bent. And super easy to build. Perfect with just a mixture of salad greens. No additional veggies or croutons necessary. So, overall rating – 5 out of 5 stars. So, do I recommend you give this recipe a try. You bet I do!   

Before I close today’s post, I would like to lift a glass to President Joe Biden and to Vice President Kamala Harris. They have their work cut out for them. I absolutely do not envy how much sleep they are going to lose over the next several years, or how much resistance they are going to meet from people who oppose them simply because they are liberal thinkers. And especially, I do not envy them the radical right. Or the radical left, for that matter. But President Biden said it best in his inaugural speech when he stated, and I paraphrase, “Even if you didn’t vote for me, please give me a chance, that’s all I ask.”

How fitting those words are for all of us.  For anyone who has a different skin tone, religious belief, sexual persuasion, or any other difference that does not reflect what we see in our own mirror or represent our long-standing beliefs. It’s our opportunity (every single one of us) to stop the systemic culture of fear and hatred. At some point, we all experienced a time when what we wanted or needed was just for someone to give us a chance. To believe in us. To let us demonstrate what we could do or help accomplish. Be the kind of person who helps America become a unified nation again rather than a country in constant turmoil. Be that person who offers hope and assistance to the disenfranchised and marginalized. The person who supports the less fortunate by continuing to make charitable donations. I know it’s corny, but be the person your dog thinks you are. I have hope for our nation. I pray that you do too.  

As always, peace and love to all.

¼ c. white wine vinegar

2 T. mayonnaise

1 clove garlic

1 tsp. honey

1 tsp. Italian seasoning

½ tsp. kosher salt, or more to taste

freshly ground black pepper

generous ¼ c. grated Parmesan cheese

2 T. chopped fresh parsley

2/3 c. extra virgin olive oil

Combine the white wine vinegar, mayonnaise, garlic, honey, Italian seasoning, salt, pepper, Parmesan cheese, and parsley in blender or small food processor. Whirl until smooth. Add the olive oil and whirl until emulsified.  

Store in a covered container. Bring to room temperature before dressing your salad. Dress sparingly. Soggy salad is never a good thing.  

ITALIAN SAUSAGE, CANNELLINI BEAN, PASTA, AND KALE MINESTRONE

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And yes, I know. I just posted a soup recipe. But if you could look out my East facing windows, you would know why soup was most definitely on the menu again last evening. Where on a clear day we can see several snow-covered peaks in the Cascade mountain range, including Mt. Baker, the ever-changing wind patterns on Port Susan Bay, and a great expanse of sky even if there are a vast array of clouds, the last few days have been gray, misty, foggy, rainy, drizzly, socked in, etc. – basically obscuring our beautiful view. In other words, we are experiencing typical winter weather in the North Sound region. So, of course, what else should I expect? I know. I get it. But that doesn’t mean I have to like it! So, when I look outside and all I can see are wet dripping trees in my front yard, my body goes into comfort mode. And as you well know, one of my favorite comfort foods is soup.

Now, I didn’t start out to make minestrone. I don’t even like most soups calling themselves minestrone. Mr. C. doesn’t particularly like them either. I just wanted a soup with Italian sausage, cannellini beans, lots of veggies, and pasta. But by the time I finished listing the ingredients I wanted to use, it dawned on me that what I had basically created was minestrone. But my way. So, why fight it? I just told myself to build the soup and see what happens.

So last evening, we sat down to this soup and slices of Sourdough Whole-Wheat Bran Bread (recipe coming soon) that had only been out of the oven for a couple of hours. We both agreed, that call this soup what we may, it was absolutely delicious. And if this was what good minestrone tasted like, perhaps we had been missing out on a rare treat all along. Of course, we will never know. Because when we get a yearning for this soup again, this minestrone recipe is what I will use.

So, next time you get a craving for a hearty, winter soup, I advise you to prepare a big old pot of minestrone. (I still can’t believe I’m advocating making minestrone!) Anyway, just make this soup. You’ll be glad you did.

As always, never be afraid to change your opinion when you are proven wrong. Or laugh at yourself for being pig-headed over an inconsequential matter. (Like me denouncing minestrone!) Many of our prejudices (great or small) are grounded in feelings rather than facts. So, like my prejudice against minestrone soup, just let them go. Peace and love to all.

1 lb. bulk Italian sausage

2 carrots, chopped

2 stalks celery, thinly sliced

1 med. yellow onion, chopped

3 garlic cloves, finely minced

6 c. chicken broth, or more as needed

1 (14.5-oz.) can diced tomatoes (Italian, if possible)

2 tsp. dried basil

1 tsp. Italian seasoning

scant ¼ tsp. crushed red pepper flakes

1 bay leaf

½ tsp. kosher salt

freshly ground black pepper

1-2 c. cooked cannellini beans* (1 (15-oz.) can, drained and rinsed works too)

1 c. dry pasta (I use small elbow macaroni)

2- 3 c. loosely packed chopped kale or spinach

extra virgin olive oil, for drizzling

grated Parmesan or Pecorino-Romano cheese, for garnish

Brown the Italian sausage in a large, covered soup pot or Dutch oven. Remove the sausage with a slotted spoon and set aside**.  

Add the carrots, celery, and onion. Cook until the onion is tender, about 6 minutes. Add the garlic and cook for 1 minute.

Add the chicken broth, canned tomatoes including juice, dried basil, Italian seasoning, crushed red pepper flakes, bay leaf, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer gently for 40 minutes.  

Add the cannellini beans (cooking liquid and all) and pasta. Simmer, covered, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in the kale and cooked Italian sausage.  Cook only until the kale is wilted, about 2 minutes. Adjust seasoning. Discard bay leaf.

Serve soup drizzled with a bit of olive oil. Pass grated cheese.

*How I cook cannellini beans for this soup

1 c. dried cannellini beans, rinsed

3 c. water

½ tsp. seasoned salt

freshly ground black pepper

1 T. dehydrated onion pieces

1 tsp. Italian seasoning

2 T. extra virgin olive oil

Put all in a covered pot. Bring to boil. Reduce heat, cover, and simmer until the beans are tender. Depending on the age of your dried beans, this can take 2-4 hours – or beyond. So, I start the beans well in advance of the soup itself. When the recipe calls for the beans, I pour the whole mess in the soup pot. I don’t drain the beans. The liquid itself adds flavor to the soup.

**Please note: This is a trick I learned many years ago and often use whenever I use Italian sausage or the like in a recipe. I take the Italian sausage out of the pan after I have first cooked it, because, if I left it in the soup, by the time it came time to serve the soup, there would be no flavor left in the meat. I want that burst of Italian sausage yumminess in every bite. And yes, the broth will still be delicious even without the sausage simmering away with all the other ingredients. Try it, you’ll like it Mikey!     

 

SPAGHETTI IN A BASIL CREAM SAUCE

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This is another one of those “I’m too tired to cook but I want a comforting pasta dish for dinner” recipes. Because you just gotta know that this dish takes no time at all to prepare. (OK, it takes thyme, but no time!) (Sorry – the devil made me do it!) Anyway, there is close to no effort involved in getting this sauce ready to receive freshly cooked al dente spaghetti. (And yes, I know, many recipes of this ilk call for penne pasta. But my heart belongs to spaghetti, so spaghetti it is at our home a lot of the time. But of course, you can choose any old pasta shape you want. Just don’t cook the pasta before it’s time*, or past al dente, and we can remain friends.)

So, the other evening I decided pasta would be lovely for dinner. And along side the pasta, a big old green salad dressed with a simple vinaigrette. So that was dinner. And even chopping a few veggies for the salad, I was done within an hour. And at the tortoise like speed at which I now find myself moving, that ain’t bad for this old gal. OK, the vinaigrette was already prepared, but still, dinner on the table in an hour is just fine in my book.

Now, on to how this sauce tastes. I’d be lying if I said this was the best thing I ever tasted. Because that distinction belongs to my father’s older sister Louise’s homemade salami, which I last tasted when I had just turned 16. (I know that for a fact, because I drove most of the way to Nebraska because I had just gotten my driver’s license.) But to this day, I still remember that delicious salami. It made quite the impression. And since you might also be interested to know, her fried chicken was also absolutely sensational. And it’s not just my memory alone that can recall how outstanding our Aunt Louise’s food was, because my brother Phil also used to wax poetic about her cooking. And he was 4 years younger than me! We were just too young at the time to ask for recipes or even realize that older people might not always be around. But wonderful memories still abound. And that includes wonderful memories of my dear brother. (And yes, I miss my little brother.)  

So, is this the best dish I ever tasted, no. Is it a dish I look forward to enjoying again and again, yes indeed! But about the thyme.

Somewhere I read that basil and thyme go well together. I was a bit apprehensive, but I though just a modicum of dried thyme might be a nice addition. And yes indeed, a great combination. It’s like the thyme is there in the background to lift the basil to new heights. You don’t really recognize the thyme flavor, but you know something is there that you really like. So please leave it in the recipe when you decide that this simple pasta dish is just what the doctor ordered.

As always, try new dishes, but keep your favorites always available. Life is fleeting, so treasure the wonderful times you’ve already had, but make new memories, even during this impossibly ugly pandemic. Someday, when we all look back on this, I pray that we can once again surround ourselves with our families and friends and celebrate together. Peace and love to all.

4 T. (½ stick) unsalted butter

¼ c. finely chopped onion

2 lg. garlic cloves, finely minced   

½-¾ c. loosely packed fresh basil chiffonade, plus more for garnish

¼ tsp. dried thyme

½ c. whole milk

½ c. heavy cream

½ tsp. kosher salt

freshly ground black pepper

4-6 oz. thin spaghetti, cooked barely al dente (save some of the cooking water)

freshly grated Parmesan or Pecorino-Romano cheese

Melt the butter in medium sized fry pan. Add onion and cook until soft and translucent. Add the garlic, basil, and dried thyme and cook for 1 minute. Add the milk, heavy cream, salt, and pepper; cook until thoroughly heated. Transfer the pasta into the sauce using a pair of tongs and let it cook for a minute or two until the sauce thickens. If the sauce gets too thick or you feel a little more sauce would be nice, stir in a small amount of the pasta water. Adjust seasoning. Serve immediately. Pass the cheese.

*It truly makes a difference if you don’t cook pasta ahead of time, drain it, and make it wait for the sauce to be prepared. If anything is required to wait, the sauce is much the better choice.

    

SPAGHETTI IN A SPICY ARRABBIATA (ANGRY) SAUCE

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Now I know there are evenings when all you want is to spend as little time as possible in your kitchen while at the same time serving a delicious and soul satisfying pasta dish to your family. So as the saying goes, “have I got a deal for you”! Now that I have you all excited, I better add a warning. This is probably not a dish young children would appreciate. It is also a dish that anyone whose stomach responds poorly to spicy food might also want to avoid. Not that this dish is super spicy. In my opinion it is not. And I’m kind of a wimp when it comes to spicy food. But everyone’s stomach and taste buds are different. And as much as someone might enjoy an all heat 5 star experience at the moment, there can be a world of hurt that follows if your mouth and your stomach are not in full accord to begin with. (Like wine for me. My mouth loves wine. My stomach, not so much!)

Anyway, before I begin telling you how wonderful and easy this dish is to prepare, I felt it only fair to provide you with the whole story. (It’s called a disclaimer.) Now where was I? Oh yes – telling you how delicious and easy this dish is to prepare. But first, how we discovered the true meaning of “arrabbiata”.

The best arrabiata we ever tasted was in the Eastern part of Italy as we traveled from the Amalfi Coast towards the Adriatic Sea. Our travels took us just north of the Gulf of Taranto with a one night landing in the small town of Bernalda (near Mataponto, if that helps) at what was essentially a modern, business man’s, no frills hotel. We arrived hungry, and as luck would have it, lunch was still being served. But we were informed that the lunch menu was limited to just a few items. Mr. C. chose arrabiata and I went for something else. Mine was excellent, but not nearly as memorable as Andy’s choice. I really could not stop myself from taking small bites of his pasta throughout the meal. That meal at this humble hotel restaurant was the first of many fabulous meals we experienced as we traveled north along the Adriatic. And a wonderful surprise because that part of Italy is much less frequently visited than along the eastern, middle, and northern part of the country. And because the tourist trade is not as prevalent in that part of the country, we had not expected to be so royally treated and served such amazing food along our chosen route. But we were. And I can tell you true, if you want to experience the best that Italy has to offer, go off the beaten track. We are still reeling from the experience, and it was seven years ago! But, back to arrabbiata. (I so easily get distracted.)

This is probably one of the easiest red pasta sauces you will ever prepare. It takes hardly any time to produce a deeply flavored sauce that hasn’t had to spend several hours simmering. So while it burbled away, I made salad dressing, toasted up some croutons, threw some lettuce and romaine through my salad spinner, grated up some pecorino-Romano cheese, and cooked perfect al dente spaghetti. Ta da – dinner on the table.

So give this sauce a try. It’s just as good as the one we had in Bernalda and a heck of a lot easier to obtain. You will also find another really wonderful recipe for Pasta with Arrabiata Sauce on this blog. It too is delicious, and just enough different to give you a choice. Whichever recipe you choose, you are in for an Italian treat.

Two “B”, or not two “B”, that is the question. And yes, you will see this angry sauce spelled with either one “B” or two. But the spelling we learned while in Bernalda contained only one “B”. However, I have since learned that the correct spelling contains double Bs. So “B” it!)

As always, have fun trying new recipes. It’s always good to expand the bounds of your comfort zone. And in such a safe way as trying out new dishes, pretty much a safe way to do so. Peace and love to all.

¼ c. extra virgin olive oil

4 cloves garlic, finely minced

½ tsp. crushed red pepper flakes (more or less to taste) (I use a scant ½ teaspoon – perfect for Mr. C. and me)

1 tsp. kosher salt

freshly ground black pepper

3 T. dry red wine

1 tsp. brown sugar, packed 

1 (28-oz.) can crushed or whole tomatoes in sauce (Italian if possible – I use Cento brand)  

8 oz. spaghetti, cooked al dente   

1-2 T. pasta cooking water, if needed

¼ c. fresh basil chiffonade, plus more for garnish

freshly grated pecorino-Romano cheese (Parmesan in a pinch)

Heat the olive oil in a medium sized covered Dutch oven. Add the garlic and cook over low heat for a few minutes until the garlic has softened and turned a light, golden brown. Stir often to make sure the garlic doesn’t burn. If it does, start over!

Stir in the crushed red pepper flakes, salt, and black pepper. Let the ingredients dance around the pan together for about a minute before pouring in the wine. Leave alone until the wine has all but evaporated. Then stir in the brown sugar and crushed tomatoes. Bring just to a boil, reduce heat, cover, and simmer gently for 20 minutes. Remove lid and simmer another 10-15 minutes or until the sauce has had a chance to thicken a bit, stirring occasionally. 

Transfer the al dente pasta into the sauce using a slotted spoon or spider strainer. Stir in pasta water if the sauce is too thick, then add the basil*. Simmer for a couple of minutes to blend flavors. Taste and adjust seasoning. (The sauce should be thick, but not so thick that it almost forms chunks. You want the sauce to lovingly cling to every surface of the pasta.)    

Serve the pasta hot, topped with additional basil. Pass the grated pecorino-Romano cheese.

*It is always best to add fresh basil towards the end of any cooked recipe calling for fresh basil. It can become bitter if added too soon. Plus it gives the sauce (or whatever dish you are preparing) that fresh herby basil flavor we all adore.

FAST AND EASY ITALIAN SAUSAGE PASTA

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Now this is what I call an easy recipe. Hardly any prep work, and a resulting product that smacks of hours of simmering, when in reality, very little time is actually involved. And the results – absolutely divine.

I think sometimes we cooks over think and over ingredient dishes that should be left simple and basic. Good Italian sausage already has a lot of flavor. But I am as guilty as the next cook of not allowing just a few simple ingredients to speak for themselves. I’m always trying to over achieve, when almost any dish I prepare would probably be better served (literally and figuratively), if basically left simple. And this pasta sauce is a prime example. Simple ingredients, not a lot of time involved, and a taste that is pure Italian.

So if you are also one of those cooks like me that is always trying to make dishes more complex than necessary, give this recipe a try. You too might learn a valuable lesson. Of course with me, being older than dirt, the lesson might not stick. But if you are younger, and have a more flexible mind, you might be able to learn restraint. (It really is too late for me.) But I have confidence that those of you who are still learning might take advantage of what I am just now realizing at my advanced age. It’s the old do as I say, not as I do “thing”.

One thing I can promise you however, that regardless of your age or culinary experience, you are going to love this pasta dish. It’s clean tasting, simple, and reminiscent of late afternoon dinners in sunny Italian courtyards filled with happy diners, drinking young red wine, and dunking crusty, chewy, freshly baked bread in seasoned olive oil. (Oh how I love Italy.) So to all – keep striving for excellence.

I’ve been thinking lately of Corinthians 13:11, which has always been a part of scripture I truly felt was pertinent to everyday life. Now more than ever. “When I was a child, I talked like a child, I thought like a child, I reasoned like a child: When I became a man (woman), I put the ways of childhood behind me.”

It’s not easy being an adult. It’s a whole lot of hard work, often unrecognized or properly appreciated. It’s simply a whole lot easier to act like a child, than to think, react, and comport oneself as an adult. But especially now, all of us have a huge challenge. Especially parents of young children. How you manage your self during this difficult time is the lesson your children will be learning and taking with them into adulthood. So be kind, be loving, and be sensitive to the needs of those around you. I salute each and every one of you. And I pray for a better tomorrow for all of us. Peace and Love to all.

2 T. extra virgin olive oil

1 lb. bulk Italian sausage

¾ c. finely diced onion

2 garlic cloves, finely minced

¼ c. dry white wine

1 (14.5 oz.) can diced tomatoes (preferably Italian)

pinch crushed red pepper flakes

2 tsp. Italian seasoning

½ tsp. kosher salt

freshly ground black pepper

4-6 oz. penne pasta (or pasta of choice) cooked al dente

freshly grated Parmesan cheese

Heat the olive oil in a medium sized skillet over medium-high heat. Cook the Italian sausage until browned, breaking it up as it cooks. Add the onion and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for one minute.

Add the white wine and cook until all the liquid is evaporated. Add the canned tomatoes, including liquid, crushed red pepper flakes, Italian seasoning, salt, and pepper. Bring to a boil, reduce heat to medium and simmer, uncovered, for 7-8 minutes or until most of the liquid is evaporated. Adjust seasoning.

Add the al dente pasta, and about a fourth cup of Parmesan cheese. Pass extra Parmesan at table.