Category Archives: Italian

September 29, 2010 · 9:48 am

Sausage Cauliflower Spaghetti

This is a light pasta dish…no marinara…just a little olive oil.

Ingredients:
Kosher salt
12 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino romano or parmesan cheese

Instructions:
Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Add garlic to the pan and cook for about two minutes.

Using a slotted spoon, remove sausage/garlic mixture from the pan and set aside.

Add the cauliflower to the pan and cook until the edges are browned, about 2 minutes. (If there is too much oil in the pan to put the cauliflower in, drain some of it off first and then add the cauliflower.) Drain remaining oil and add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

In a large bowl, combine pasta, sausage, cauliflower and scallions. Drizzle with olive oil and season with salt. Toss to coat.

Add up to one cup of the reserved water to moisten. Sprinkle with cheese and toss again.

Divide among shallow bowls and drizzle with more olive oil, if desired.

What did the family think? Well, I happened to have some marinara in the pantry, so I got it out because I know how ALL of my boys feel about pasta without marinara. I told them, however, that it would be MUCH better without the marinara as they heaped generous portions of marinara onto their pasta. Hubby said I was right, it was better without the sauce. I think the kids were happier with the sauce though. Also, we next to never have cauliflower. Seriously, I can’t think of one time that I have made cauliflower in the past five years. The boys were a little wary. Our oldest did eat some of it but he wasn’t very impressed. Our youngest ate around the cauliflower.

from Food Network

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September 19, 2010 · 10:01 pm

Italian Chicken with Pasta

My house smelled SO good while this was cooking…

Ingredients:
4 boneless, skinless chicken breasts
1/4 cup Parmesan cheese
3 tsp Italian seasoning
2 tsp garlic powder
7 oz. angel hair pasta
26 oz. jar spaghetti sauce

Instructions:
Preheat oven to 425 degrees.
Combine Parmesan, Italian seasoning and garlic powder in a small bowl and stir to combine.

Coat each chicken breast with Parmesan mixture. Place each chicken breast in casserole dish sprayed with cooking spray. Bake for 20 minutes or until cooked through.

While chicken is cooking, cook pasta according to package directions and heat up spaghetti sauce (or pasta sauce as we call it in our house).

Serve chicken over top of pasta and pour sauce over everything.

We had this with grapes and a salad.

Did I change anything? The recipe called for 3 T of Italian seasoning and 2 T of garlic powder…that seemed like A LOT to me. The original recipe also called for broiling the chicken.

What did the family think? They loved it!


from momswhothink.com

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Filed under Chicken, Easy, Everybody Ate It, Italian, Six Ingredients or Less, Super Easy to Make

September 15, 2010 · 9:23 pm

Spinach and Cheese Pasta Bake

Got this recipe from my good friend, Janelle. She said her whole family ate it up so I thought I would give it a try with mine.

Ingredients:
14 oz. box penne pasta
10 oz frozen creamed spinach, defrosted
7 1/2 oz. low fat ricotta cheese
1 cup Mozzarella, shredded
26 oz jar pasta sauce

Instructions:
Preheat oven to 350 degrees.

Cook pasta according to package directions.

In a large mixing bowl, mix together spinach, ricotta and Mozzarella.

When pasta is done and drained, add pasta to spinach mixture. Stir well.

Pour the pasta mixture into a casserole dish. Pour the spaghetti sauce over the pasta making sure to cover as much of the pasta as you can.

Bake for 20-25 minutes.

Did I change anything? I just changed the type of pasta (Janelle stuffed the spinach mixture into manicotti) and I used a whole jar of sauce. Janelle used a cup of sauce. My family LOVES sauce. I also couldn’t find the creamed spinach at my grocery store, so I ended up making my own creamed spinach.

What did the family think? Everyone loved it including our babysitter who was here to watch the boys so we could go to Back to School night at the boys’ school.

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

September 13, 2010 · 10:29 pm

Pasta e Fagioli with Italian Sausage (or Meatballs)

This is supposed to be a meatless dish, but to make everyone in the family happy I added some extra protein.

Ingredients:
Olive oil
One medium onion, chopped
1 tsp garlic, chopped
2 carrots, sliced
2 celery ribs, chopped
6 cups chicken broth
2 cans white beans, rinsed and drained
1 cup diced tomatoes
1 cup macaroni, dry
2 bay leaves
1 tsp oregano
1 tsp thyme
1 tsp rosemary
1/2 tsp salt
Ground black pepper
Crushed red pepper flakes, to taste (optional)
3 Italian sausage links, sliced and cooked thoroughly (optional) or 8 meatballs (optional)

Instructions:
In a large stock pot, sauté onion, garlic, celery and carrots in olive oil until onions are tender. Add the broth, beans, crushed tomatoes, bay leaves, herbs, salt, pepper and red pepper flakes. Let simmer about 20 minutes, until vegetables have softened. Add macaroni and cook for 10 more minutes. If you are going to have this with Italian sausage, once the sausages have been sliced and cooked in a separate skillet, put them in the pot of soup. You can put the already cooked meatballs in the soup as well.

Serve with Parmesan cheese to sprinkle on top.

We had this with grapes, salad and french bread.

Did I change anything? I just added the Italian sausage. I just sliced it up and cooked it in some olive oil in a skillet and then added it to the soup once it was done.

What did the family think? Everyone ate it! This worked out great, too because I made it this afternoon because I knew we would be getting home late from soccer practice. I just put it back on the stove to warm up after soccer while I was getting the salad ready and although it was a late dinner we were able to eat together as a family.

from Half Assed Kitchen

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Filed under Everybody Ate It, Italian, Stew/Soup

September 7, 2010 · 10:37 pm

Italian Meatloaf

Our boys love meatballs, so I thought this might be like a meatball, but in a different shape. I was kind of right.

Ingredients:
Non-stick cooking spray
1 cup Italian-seasoned breadcrumbs
1/2 cup milk
2 T olive oil
1/4 cup onion, finely chopped
2 celery stalks, finely chopped
1 pound ground turkey
1/2 cup grated Parmesan
1/2 cup carrot puree (I use baby food)
1/4 cup catsup
1 tsp salt
1/8 tsp pepper
1 cup tomato sauce
4 slices bacon

Instructions:
Preheat over to 350 and coat a 9×5-inch loaf pan with cooking spray.

In a large bowl, soak the breadcrumbs in the milk.

Coat a large non-stick skillet with cooking spray and set it over medium-high heat. Add the oil and onions and cook for about 7 minutes, occasionally stirring. Add the celery and cook about 3 minutes more. Put the onion mixture in with the breadcrumb mixture. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper. Stir (or use your hands) to combine.

Put the mixture in the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake about 45-50 minutes or until the meatloaf in no longer pink and the bacon begins to brown.

We had this with broccoli sprinkled with Parmesan and some watermelon.

Did I change anything? I didn’t change anything, but I think the next time I make this I will use less tomato sauce. The meatloaf wasn’t as firm as I am used to, so I think less tomato sauce might help.

What did the family think? Well, the kids were not convinced that this was like a meatball but in a different shape. However, after quite a bit of stalling, they did finally eat it and actually liked it. Our youngest even ate the bacon…he has never had bacon. Ever.

from Deceptively Delicious

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Filed under Everybody Ate It, Italian

September 3, 2010 · 9:39 pm

Spaghetti Carbonara

We love pasta around here and this dish was no exception…

Ingredients:
1 box spaghetti
8 oz pancetta, cut into thin strips (can use bacon instead)
1/4 cup olive oil
4 egg yolks
1/2 cup Romano cheese, grated
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste

Instructions:
Cook pasta according to the directions on the box.

Beat egg yolks with cheeses and salt and pepper.

Cook pancetta in skillet over medium heat for 5 to 6 minutes, stirring frequently. Add olive oil.

Drain pasta and add to pancetta, stir and cook for one to two minutes.

Add egg and cheese mixture to pasta and cook until eggs have thickened up, stirring constantly.

We had this with a simple salad and grapes.

What did the family think? After our youngest got over the fact that this was not the type of pasta with red sauce everyone loved it and wanted seconds. Everyone even loved the pancetta (and these are kids who refuse to eat bacon.)

from barillaus.com

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Pork

August 27, 2010 · 11:16 pm

Meatballs in a Hurry

These are great in spaghetti and for meatball sandwiches. They freeze well, too.

Ingredients:
Cooking spray
1/2 lb. ground turkey or chicken
1/2 lb. ground Italian sausage
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

Instructions:
Preheat oven to 350 degrees.

Lightly grease a baking pan with cooking spray.

In a medium bowl combine the remaining ingredients and mix together using your hands.

Form golf ball size meatballs and place on the prepared baking sheet about one inch apart.

Bake for 15 minutes and then turn over and bake for another 5 minutes.

What did the family think? These are so easy and the family acts like I am some sort of gourmet because I made them homemade meatballs. They loved them!

4 Comments

Filed under Definitely Making it Again, Everybody Ate It, Italian, Six Ingredients or Less, Super Easy to Make

August 2, 2010 · 10:08 pm

Fettuccine with Creamy Tomato Italian Sausage Sauce

I love pasta sauces that are both tomatoey and creamy at the same time, so I thought I would give this one a try…

Ingredients:
2 T olive oil
3 shallots, chopped
2 garlic cloves, chopped
1/2 lb. sweet Italian sausage, casings removed
1/2 lb. spicy Italian sausage, casings removed
1 cup whipping cream
2 14.5 oz cans diced tomatoes with juice
1 T dried sage
3/4 lb. fettuccine
1/2 grated parmesan

Instructions:
Heat olive oil in a Dutch oven over medium-high heat. Add shallots and garlic and cook until they begin to soften. Add sausage, breaking it up into smaller bits, until cooked through. Add cream and simmer for 5 minutes Add tomatoes with juice and sage. Simmer until sauce thickens, about 15 minutes.

Cook pasta according to package directions. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to pot and add tomato sauce. Toss over medium heat until the sauce covers the pasta. Add reserved liquid a little bit at a time if mixture seems dry. Add salt and pepper to taste. Tranfer to bowl, sprinkle with parmesan and serve.

What did the family think? Hubby really liked it. The kids liked it too. I was so-so on it. I wanted the sauce to be thicker or creamier or something and it just didn’t happen.

from Simply Recipes

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Filed under Everybody Ate It, Italian

July 25, 2010 · 11:10 pm

Easy Italian Style Chicken

I can’t figure out my mom’s recipe for Italian Chicken, so this one will have to do until I give her a call…

Ingredients:
4 boneless skinless chicken breasts
3 large eggs, beaten
1 cup parmesan cheese
1 cup Italian-seasoned bread crumbs
1/4 cup Italian salad dressing
1/4 cup butter

Instructions:
Preheat oven to 350 degrees.

Combine parmesan cheese and bread crumbs in a medium-sized mixing bowl.

Dip chicken in eggs and then dredge through cheese/bread crumb mixture making sure chicken is thoroughly coated.

Place chicken on a greased baking sheet. (Make sure baking sheet has sides.)

Drizzle each piece of chicken with salad dressing and then top each piece of chicken with a pat of butter.

Bake for 45 minutes.

We had this with a baguette and a salad.

What did the family think? Everyone loved it. It got two thumbs up from our oldest and our youngest ate it with zero complaining.

from Southernfood.about.com

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Filed under Chicken, Easy, Everybody Ate It, Italian, Six Ingredients or Less

July 23, 2010 · 10:28 pm

Pasta, Tuna and Roasted Red Pepper Salad

A cool summertime salad…

Ingredients:
6-oz. can chunk light tuna in water, drained
7 oz. jar roasted red peppers, rinsed and sliced, divided
1/2 c. finely chopped red onion OR green onions
2 T nonfat plain yogurt OR light sour cream
2 T chopped fresh basil
1 T olive oil
1 1/2 tspn. lemon juice
1 small garlic clove, crushed and peeled
Salt and pepper to taste
6 oz. whole wheat penne

Instructions:
Cook pasta according to package directions. Rinse with cool water when it is done cooking.

While the pasta is cooking, combine tuna, 1/3 c. peppers and onions in a small bowl.

Combine yogurt (or sour cream), basil, olive oil, lemon juice, garlic, salt and pepper in a blender or food processor. Puree until smooth.

Combine the pasta, tuna mixture and red pepper sauce. Toss to coat.

Did I change anything? I left out the capers.

What did the family think? Hubby and I were the only ones who had this for dinner tonight. Hubby didn’t like it at all. He ended up having pb and j for dinner. I think it would have helped if I had warned him ahead of time that it was cold. It looks like a warm bowl of spaghetti with regular spaghetti sauce, but it isn’t. His taste buds never got over the shock. The kids ate leftover pizza. I liked this dish, by the way.

from Food Network

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Filed under Fish, Italian, Lent, Salad