Angel Hair Pasta with Italian Sausage Marinara Sauce

Inspiration: Ever since the weather started cooling off a little bit, I’ve been craving a nice plate of spaghetti. Last week, I found myself with a big bag of very ripe tomatoes that B’s parents gave to us from their garden. They needed to be used fairly quickly, and I happened to have a pound of Italian sausage stowed away in the freezer. The stars had aligned. :)

What we Loved: I’m really not a big meat-eater these days, almost always preferring seafood or vegetarian meals. That being said, I really, truly adore things like bacon or Italian sausage. You know, the healthy stuff. I’ve never had a meat sauce for spaghetti made only with Italian sausage, though, so I was excited to give it a try. And it was so good! I plan to always use Italian sausage for my spaghetti in the future. It gave the sauce such a spicy, rich, almost pizza-like flavor. I served the sauce over angel hair pasta, because it’s B’s favorite kind of pasta, and I topped it with a nice sprinkle of fresh Parmesan. I was worried that the sauce might be too heavy for a delicate pasta, but it worked great.

Helpful Hints: I used a combination of fresh tomatoes and tomato paste as the base of my sauce, but you could certainly use canned tomatoes, tomato puree, or tomato sauce. I put most of my tomatoes in a food processor to completely puree them, and then I added an additional chopped tomato to the sauce for some texture. If you like your sauce without any tomato chunks, just puree them all. My pureed tomatoes resulted in a very, very thin sauce, which is why I added a good portion of tomato paste to thicken. Simmering uncovered also helped to thicken.

Similar Recipes: spaghetti with turkey meatballs, angel hair pasta with sundried tomatoes and goat cheese

Angel Hair Pasta with Italian Sausage Marinara Sauce
Source: Marinara sauce recipe adapted from Ina Garten

I used Ina Garten’s recipe as direction, but I changed it around quite a bit. Here’s the recipe as I made it.

Extra virgin olive oil
1 Vidalia onion, chopped
2 garlic cloves, minced
1/2 cup red wine (I used cabernet franc)
4 large tomatoes, 5 for tomato chunks in the sauce
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound Italian sausage
Angel hair pasta
Freshly grated Parmesan cheeese

1. Heat a pot of water to a boil. Add the four tomatoes, and cook for approximately 2-3 minutes, until the skin starts to just barely peel. Remove the tomatoes from the water, let them cool, and peel off the skins. Place the tomatoes in a food processor, and puree until the sauce reaches the desired consistency. The sauce will be very thin. If you’d like, chop an additional tomato, and add it to the sauce.

2. Heat a drizzle of olive oil in a large saute pan. Add the onion, and saute over medium heat until it is cooked through and starting to brown, approximately 5 minutes. Add the garlic, and saute for one more minute.

3.Add the wine, and scrape any brown bits from the bottom of the pan. Cook until almost all of the liquid evaporates, approximately 5 minutes.

3. Add the tomatoes, tomato paste, oregano, salt, and pepper to the pan. Mix well, and let simmer uncovered.

4. While the sauce is simmering, crumble the sausage into a dry skillet. Cook over medium heat until browned. Drain the sausage, and add it to the sauce. Simmer for an additional 15-20 minutes.

5. Cook the angel hair pasta according to package instructions. Serve the sauce atop the pasta. Top with freshly grated Parmesan cheese.

Spicy Baked Orecchiette

This recipe has been in my to-try list for ages, and I finally decided to make it with my favorite crab cakes on Saturday night. It was such a great recipe! I couldn’t believe how many vegetables were loaded into this pasta dish.  It called for an entire box of frozen spinach, 1/2 a pound of mushrooms, an onion, a pound of tomatoes….I ended up with a heaping saute pan full of nothing but vegetables. The seasoned veggies were then mixed with the pasta, mozzerella and Parmesan cheeses, and breadcrumbs, resulting in a really great pasta dish with all kinds of different flavors and just a little bit of spice. Aside from the amount of vegetables, what I loved most about this recipe was that the mozzerella was mixed into the pasta in cubes, resulting in little pockets of cheese throughout, rather than a consistent mixture of cheese like you’d find in a  macaroni and cheese dish. Yum. And the nutmeg in this recipe was also an awesome addition to the dish. The recipe only calls for 1/4 teaspoon of nutmeg, but that flavor is really prominent and really adds that extra something to the dish. This recipe was all kinds of delicious :)

Spicy Baked Orecchiette
Source: Everday Pasta, by Giada de Laurentiis

I cut this recipe in half and made some adjustments to the ingredients. Here is the recipe as I made it.

Kosher salt
Black pepper
12 oz orecchiette
Extra virgin olive oil
1/2 lb baby portabellas, sliced
1 onion, chopped
1 14.5 oz can diced tomatoes
1 10 oz package frozen spinach, thawed and drained
1/4 teaspoon red pepper flakes
1/2 cup bread crumbs
1/4 cup and 1/3 cup grated Parmesan
8 oz mozzerella, cubed
1/4 teaspoon nutmeg

1. Preheat the oven to 350 degrees.

2. Bring a pot of salted water to a boil. Add the pasta, cook the pasta according to package instructions, and drain.

3. Add a drizzle of olive oil to a large saute pan. Add the mushrooms and onion, and cook for approximately 7-8 minutes. Season with salt and pepper. Add the garlic, and cook for an additional 30 seconds. Add the tomatoes, spinach, and red pepper flakes. Stir to combine, and cook until heated through, approximately 5 minutes.

4. In a small bowl, mix the bread crumbs and 1/4 cup Parmesan together. Drizzle some olive oil into a baking dish, just enough to very thinly coat the bottom. Sprinkle half of the bread crumb mixture into the dish to coat.

5. In a large bowl, combine the vegetable mixture with the cooked pasta, the cubed mozzerella, and the remaining 1/3 cup Parmesan. Spoon the mixture into the baking dish.

6. Top the pasta mixture with the remaining bread crumb mixture. Drizzle with olive oil, and bake until the top of the pasta is golden brown, approximately 30-40 minutes.

Shrimp Scampi Orzo

You know, this doesn’t really look very special. It just looks like orzo tossed with shrimp. But really, it was so much more delicious than it looks! I sauteed the shrimp in a generous amount of extra virgin olive oil, seasonings, and butter (a treat for us, since I never cook with it), and then I poured the entire mixture into the cooked orzo. The result was amazing! For something so simple, it really tasted complex and like it took a long time to cook. The whole dish had a great, buttery flavor with just a little kick of heat. I served this with seared filet mignon on Valentine’s Day, for a surf-n-turf type meal, and it worked great. I think that it would also work well with some more additions, like basil or Parmesan cheese, or even with some more seafood added, like crab meat or lobster, to make a seafood orzo. Just how it is, though, this recipe worked really well as a side dish, and I think that it would work great as a main course, too, with some crusty bread and a salad.

Shrimp Scampi Orzo
Source: Adapted from Ina Garten

I changed this recipe all around and scaled it down to serve two as a side dish. Here’s what I did.

10 large shrimp, peeled, deveined, and tails removed
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
Kosher salt and black pepper
Pinch of red pepper flakes
2/3 cup orzo
1 cup chicken stock

1. Pour the chicken stock into a small pot, and heat it to a boil. Pour in the orzo, reduce the heat to low, and cover. Simmer until the orzo is cooked through and the liquid is evaporated, approximately 15 minutes.

2. When the orzo is almost finished, heat the olive oil and the butter in a saute pan over medium heat. Add the garlic, and saute for 1 minute.

3. Add the shrimp to the pan, and season with salt and pepper. Cook until the shrimp are just pink, about 3-4 minutes.

4. Remove the shrimp from the heat and season with a pinch of red pepper flakes. Pour the shrimp mixture over the orzo, and stir well to combine.

White Macaroni and Cheese with Sundried Tomato Pesto

I made this macaroni and cheese yesterday evening using what ingedients I had on hand in my pantry, and I think that this recipe will make a great base for future macaroni experiments. I made a white sauce using goat cheese and Parmesan, then I mixed some homemade sundried tomato pesto into the macaroni and cheese before baking it in the oven. While I was happy with how it came out, I did think that the recipe needed some modification, because the cheese sauce was too mild and a bit lacking in flavor. Next time, I’d use Parmesan and a sharper cheese like white cheddar to give the sauce a stronger flavor. And I might double the amount of cheese, as well. As for the sundried tomato pesto, I wouldn’t change a thing. It added a tangy, oily, tomato goodness that tasted wonderful with the pasta and the cheese sauce.  This recipe is definitely a good starting place if you’re looking for something a little different, and I think that it would also work great with some more additions, like sliced prosciutto or maybe some toasted pine nuts.

White Macaroni and Cheese with Sundried Tomato Pesto
Source: Original Recipe

2 cups pasta shells
2 tablespoons extra virgin olive oil
2 tablespoons all purpose flour
1 cup milk
Kosher salt and black pepper
Ground nutmeg
3-4 oz goat cheese (I would add more, next time, or use a sharper cheese like white cheddar)
1/3 cup Parmesan cheese, plus more for sprinkling on top
1 batch sundried tomato pesto (recipe follows)

1. Cook the pasta shells in a pot of salted, boiling water until cooked through.

2. Meanwhile, heat the olive oil in a small pot, and add the flour. Mix until combined, and stir for 2-3 minutes. Add in the cup of milk and heat over medium high heat, stirring often. Cook until the mixture thickens.

3. Remove the pot from the heat, and add the goat cheese and Parmesan cheese. Mix until combined. Season with a dash of nutmeg and salt and pepper to taste.

4. Pour the cooked pasta into a baking dish, and then add the cheese sauce. Mix well to combine. Add the sundried tomato pesto and stir gently.

5. Shred additional Parmesan cheese over the dish, and then cook in a preheated 375 degree oven for 15-120 minutes, or until bubbly.

Sundried Tomato Pesto
1/4 cup sundried tomatoes
2 tablespoons pine nuts
1/4 cup Parmesan cheese
1 clove garlic
2 tablespoons extra virgin olive oil, more or less as needed

1. Combine the tomatoes, pine nuts, cheese, and garlic in a food processor, and process until combined.

2. Add the olive oil to the mixture, and process until smooth. Use more or less than the 2 tablespoons suggested, depending on how thick you’d like the pesto to be.

Gnocchi with Pesto, Sundried Tomatoes, and Toasted Pine Nuts

I made this gnocchi with gruyere cheese and served it with pesto, sundried tomatoes, and toasted pine nuts. I will definitely be making this same recipe again….and often. Pesto, sundried tomatoes, and pine nuts always pair perfectly together, and they worked really well as a sauce for our gnocchi, making this the best meal that I’ve made in quite some time. One of my favorite things about homemade gnocchi is that I can saute the gnocchi when it’s done cooking….something that I’ve never seen done in a restaurant. Throwing the gnocchi into a pan to brown it for a few minutes before adding the sauce just adds a crispness and flavor that B and I both love. I can’t wait to make this again.

Gnocchi with Pesto, Sundried Tomatoes, and Toasted Pine Nuts

Source: Adapted from Michael Chiarello

I made this meal using the same recipe as I used the last time that I made gnocchi (gnocchi with thyme vinaigrette). I only substitued gruyere cheese for the Parmesan, and I made a different sauce. For the sauce, I mixed 3 tablespoons of pesto, 1/4 cup toasted pine nuts, and 1/4 cup chopped sundried tomatoes packed in olive oil into the pan after sauteeing the gnocchi.

Spaghetti with Turkey Meatballs

Here’s to a healthy version of spaghetti and meatballs. This recipe is from Giada de Laurentiis, but I modified it to make it even healthier by using whole wheat spaghetti and 99% lean ground turkey. I want to caution that this doesn’t taste like your typical spaghetti and meatballs. Whole wheat pasta has an entirely different texture, and turkey meatballs (especially those made with lean white turkey) aren’t as flavorful as those made with ground beef or sausage. But for what it is, this meal is very good. A very simple tomato sauce, light meatballs (with sundried tomatoes…yum!) that are browned until crispy in the oven, and tons of basil. It’s definitely a healthy and fresh meal that won’t make you feel too guilty eating it :) I think I’ve decided, though, to file spaghetti and meatballs in my list of foods that deserve the good stuff. Regular pasta, ground beef, sausage, lots of Parmesan. We eat spaghetti and meatballs so infrequently that I think in this case, it’s worth it to have the more satisfying meal when we do. But if you’re looking for healthy…this is a great choice. Actually, I’m really looking forward to the leftovers. Mmm.

Spaghetti with Turkey Meatballs
Source: Giada de Laurentiis

I would definitely, definitely suggest doubling the tomato sauce portion of this recipe. For the amount of meatballs it makes, there wasn’t nearly enough sauce to last through the leftovers (and this recipe makes enough to serve 2, with probably two nights of leftovers). I also made a few changes to the ingredients for both the sauce and the meatballs. Here is the recipe as I made it.

Turkey Meatballs
Extra virgin olive oil
1/2 yellow onion, finely diced
1 pound ground turkey
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup plain bread crumbs (I used whole wheat)
1/4 cup chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Tomato Sauce
1/4 cup extra virgin olive oil
2 14 oz cans chopped tomatoes
2 whole garlic cloves, peeled
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1/2 box of whole wheat spaghetti
1/3 cup finely chopped fresh basil

1. Preheat the oven to 450 degrees F.

2. Heat the olive oil in a skillet over medium heat.  Add the onion and cook until the onion is tender, about five minutes.

3. In large bowl, combine the onion with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place them on a foil-lined and greased baking sheet. Bake for 20 minutes.

4. While the meatballs are cooking, warm 1/4 cup of olive oil in a skillet over medium heat. Add the tomatoes, garlic cloves, parsley, salt, and pepper and cook over low heat for at least 10 minutes. Discard the garlic cloves.

5. Add about half of the tomato mixture to a food processor and puree until smooth. Puree more or less of the mixture as desired, or all of it if you want a completely smooth sauce. Return the pureed mixture to the pan.

6. Add the cooked meatballs to the tomato sauce and toss in the sauce to coat. Continue to simmer over low heat.

7. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is tender but still firm to the bite, about 8 to 10 minutes.

8. Serve the spaghetti with the sauce and meatballs, sprinkled with chopped basil. I had way more basil than necessary, so I mixed the extra into the leftover sauce.

Gnocchi with Thyme Vinaigrette

Gnocchi is one of my favorite foods. Hmmm….it seems like I say that a lot….but this time I really mean it! :)The texture of the gnocchi is why I love it so much….it’s like biting into a nice, soft, thick pasta dough. Mmm. I’ve been meaning to make homemade gnocchi for ages, and I finally got around to it this weekend per B’s suggestion. I decided to pair the gnocchi with a light olive oil thyme sauce, which turned out really well. In restaurants, I’ve only had gnocchi with heavy tomato sauces, cream sauces, etc., which are always wonderful, but I really enjoyed the olive oil sauce here. It was nice and simple and let you really taste the flavor of the gnocchi, too. With a little Parmesan cheese on top, these were really hearty and satistfying.

Gnocchi with Thyme Viniagrette
Source for Gnocchi: Adapted from Michael Chiarello
Source for Viniagrette: Vegan Yum Yum

The recipe I used for gnocchi was really long and complicated. I simplified it quite a bit and didn’t bother shaping the gnocchi into their exactly proper shape. I also sauteed the gnocchi after cooking them to add some color and crispness, which I highly recommend. Here is the less-complicated version of the recipe as I used it.

1 lb russet potatoes (I used one large baking potato)
3 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup all purpose flour, plus more for dusting

1. Heat the oven to 425 degrees and bake the potatoes for 45 minutes to 1 hour.

2. Let the potatoes cool enough to handle. Cut the potatoes in half and remove the skin. Placing each potato piece cut-side down on a cutting board, scrap a fork from the top of the potato to the bottom, shredding the potatoes.

3. Place the potatoes in a bowl, making a well in the middle. Add the egg yolks, Parmesan, nutmeg, salt, and pepper. Mix together gently.

4. Pour 1/2 cup of the flour over the potato mixture. Using your fingers, mix the flour into the potato mixture. Sprinkle on more flour little by little, mixing until the dough holds together.

5. Divide the dough into four pieces, and dust your work surface with flour.  Roll each piece of dough into a rope approximately 1/2 inch in diameter, using flour for dusting as needed. Cut the rope into one inch pieces. Here, you can see the original recipe for shaping the gnocchi, if desired. I just left them as they were at this point.

6. Place the gnocchi on a flour-dusted cookie sheet and let rest in front of a fan (I just opened the nearby window) for 1/2 hour, flipping after fifteen minutes.

7. Bring a pot of salted water to a boil. Add the gnocchi and remove when they have floated to the top, approximately 2 minutes later.

8. Heat a drizzle of extra virgin olive oil in a pan, and add the cooked gnocchi. Saute until browned. Serve the gnocchi with olive oil thyme vinaigrette (recipe follows).

Thyme Vinaigrette

2 tablespoons fresh thyme
A pinch of salt
4 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar

1. Combine all ingredients and serve over gnocchi.

Angel Hair Pasta with Sundried Tomatoes and Goat Cheese

Another Giada recipe. This is a pasta that we’ve made several times over the past year or so, and it’s always delicious. The white wine flavor is surprisingly strong and just a bit sweet, and I think it’s what makes this pasta so different than other tomato-based pastas. Well, that and the goat cheese….the best part.

Angel Hair Pasta with Sundried Tomatoes and Goat Cheese
Source: Giada De Laurentiis 

I usually don’t change too much with Giada’s recipes. Here, the only changes I made were to use about half as many sundried tomatoes, about 3/4 cup of wine instead of 2/3, and a bit less pasta so as not to have massive amounts of leftovers.

1/2 ten ounce jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste 
3/4 cup dry white wine (I used Pinot Grigio)
4-5 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, crumbled
2 tablespoons chopped fresh Italian parsley leaves

 1. Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute.

2. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and the sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid.

4. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta to taste with salt and pepper. Serve, sprinkled with goat cheese and parsley.