Tag: Pasta

Sicilian Braciole

The weather hasn’t quite turned cooler yet, but I am already starting to shift into more comfort food type cooking. Every Sunday is pasta night in my house, so this past Sunday, I decided to make something a bit more special than my usual Spaghetti and Meatballs. This recipe for Sicilian Braciole is very loosely based on the Braciole my mother-in-law makes.

I’ve made Braciole in the past, but the addition of pine nuts and raisins is what makes this recipe specifically Sicilian Braciole. The pine nuts become nice and soft in the sauce, and the raisins appear to almost melt away, adding just a touch of sweetness to balance the dish.

This recipe takes a good 5 hours to make, so plan accordingly!

Ingredients:

Sauce:

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon tomato paste
  • 1/4 cup dry red or white wine
  • 4 (12.5 oz) cans stewed tomatoes
  • salt and pepper, to taste

Sicilian Braciole:

  • 1 cup seasoned breadcrumbs
  • 1 1/2 cups grated Pecorino Romano cheese
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh basil, chopped
  • salt, to taste
  • pepper, to taste
  • 1/3 cup raisins
  • 1/2 cup dry red or white wine
  • 1/2 cup pine nuts, toasted
  • 1/2 cup olive oil; divided
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds braciole meat (at my butcher, they were referred to as beef roll ups)

Other:

  • 1 (16 oz) box spaghetti, cooked al dente
  • fresh basil, chopped, for garnish

Continue reading Sicilian Braciole

Lobster Pasta in a Caramelized Fennel Sauce

Note: This post for Lobster Pasta in a Caramelized Fennel Sauce is sponsored by Wildgrain. Opinions are mine alone.

It probably comes as no surprise that one of the ways I show my love for my husband, family, and friends is through cooking. When cooking for those I love, I try to use high-quality ingredients so that the food is the best it can be. In the winter, my recipes become more comfort food-like, but that doesn’t mean I’m willing to skip on quality!

Wildgrain is here to help me out on my quest for high quality ingredients that can be used to make oh so comforting winter dishes, like this recipe for Lobster Pasta in a Caramelized Fennel Sauce, adapted from a recipe on Food52.

Wildgrain is a bake-from-frozen membership that has two different box choices: Mixed Wildgrain and Bakery. The Mixed Wildgrain comes with an assortment of sourdough bread, hand-cut pasta, and artisanal pastries. The Bakery Box comes with an assortment of sourdough bread, breakfast baked goods, and artisanal pastries. All products are ready-to-bake from frozen, no prep required!

source: wildgrain.com

Everything included in the box is made with clean ingredients with no preservatives. The items are vegetarian, non-GMO, and contain no artificial colors.

Wildgrain has provided an exclusive code for I Can Cook That readers! You can receive $10 off your first box by using discount code ICANCOOKTHAT so you can try out Wilgrain for yourself!

I received a box chock full of awesome products, including two pastas, breads, croissants, and cookie dough. The pasta and bread in my box inspired me to make a pasta dish with plenty of sauce to sop up with bread! The addition of lobster makes this dish perfect for date night, or for a dinner party. The sauce can also be made ahead of time so that when you’re ready to cook, it takes no time at all!

Ingredients:

  • 7 oz lobster meat, thawed if frozen
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large onion, thinly sliced
  • 2 fennel bulbs, thinly sliced
  • 3 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • the juice of one lemon
  • 12 oz container fettuccine, or other pasta of your choice
  • salt, to taste
  • 3/4 cup slivered almonds, lightly toasted
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup torn basil leaves

Continue reading Lobster Pasta in a Caramelized Fennel Sauce

Rigatoni Sausage Arrabbiata

If you follow my posts somewhat regularly, you know that pasta is a very important part of my life. In fact, it gets its own day each week. Every Sunday is pasta night in my house!

I tend to make big batches of Meatballs in Tomato Sauce so we always have some on hand in the freezer, but there are many a Sunday where I open my freezer only to realize I am completely sauce-less. So this recipe for Rigatoni Sausage Arrabbiata is perfect for the nights I want to whip up a quick pasta dinner in no time without sacrificing flavor!

I started making this recipe when I came across Wilmington-based Rockford Catering‘s Tomato Sauce, made by owner and Chef John Wigton. John grew up in Northern Delaware and received his Culinary Arts Degree from Delaware Technical Community College. He has worked in the hospitality business for 20+ years and established Rockford Catering in 2017. And his sauce is legit!

The chunky tomato sauce is flavored with onions, garlic, and basil, and is really great on its own heated up over pasta.

Rockford Catering also (obviously) provides catering services, like this tasty Valentine’s Day menu currently available. Even better, they deliver! The tomato sauce can be delivered (at no additional cost) anywhere within the state of Delaware and within a 45-minute radius of Wilmington or Rehoboth Beach. Order online here.

Rockford Catering’s sauce is vegetarian (they also sell a vegan version), so I decided to add in some hot Italian sausage from my local butcher to enhance the flavor. The result is this super easy Rigatoni Sausage Arrabbiata recipe!

Ingredients:

  • 1 (16 oz) box rigatoni
  • 1 teaspoon olive oil
  • 1 lb hot Italian sausage, removed from its casing (I love that Primal Supply sells it already out of the casing!)
  • 1/4 teaspoon crushed red pepper, or more to taste
  • 1 (32oz) jar tomato sauce, like Rockford Catering’s Tomato Sauce
  • fresh basil, for garnish

Continue reading Rigatoni Sausage Arrabbiata

Rigatoni Alla Vodka

My husband absolutely loves Pasta in Vodka Sauce. I don’t make it terribly often, but it is a really simple and delicious dish to make at home, so I figured it was time to share my recipe for Rigatoni Alla Vodka!

“Traditional” vodka sauce includes tomatoes, herbs, and vodka, although every one I’ve ever come across also has a cream element to it as well.

The history of this sauce doesn’t go terribly far back — it was invented in the 70’s either in New York or Italy, depending on who you ask.

This version adds a bit of smokiness from pancetta and some heat from red pepper flakes to the luxurious tomato vodka cream sauce to make a truly wonderful pasta dish!

Ingredients:

  • salt
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup vodka (I used Stateside Vodka)
  • 1 (28-oz) can crushed tomatoes
  • black pepper
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • fresh parsley, chopped, for garnish (optional)

Continue reading Rigatoni Alla Vodka

Creamy Pappardelle with Smoked Salmon and Caviar

I’m guessing that I’m not the only one that has been having fewer dinners out at restaurants, but that doesn’t mean I haven’t been making fun meals at home!

 

This recipe for Creamy Pappardelle with Smoked Salmon and Caviar is fancy enough for an at home date night, but is also so simple to make and comes together in just 20 minutes!

After receiving an affiliate box from Sitka Salmon Shares, I enjoyed their seafood so much that I signed up for a Premium Seafood Subscription Box. One of the boxes had smoked salmon in it, so I went to their recipes page to try and find a different way to use it.

I came across this recipe for Pasta with Smoked Salmon and Caviar and new I had to make it!

Ingredients (serves 2):

  • salt
  • 8 oz pappardelle pasta
  • 1 tablespoon unsalted butter
  • 1 leek, white and light green parts, halved lengthwise and sliced thin
  • 1 cup heavy cream
  • black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh tarragon, chopped
  • 1/2 tablespoon fresh chives, chopped, plus more for garnish
  • 6 oz smoked salmon, broken into large flakes
  • 2 oz salmon roe

Continue reading Creamy Pappardelle with Smoked Salmon and Caviar

Classic Shrimp Scampi

A few years ago, I realized that the concept of what I know as Classic Shrimp Scampi is kind of an American one. To Americans, Shrimp Scampi is shrimp cooked in butter and typically served over pasta. But scampi is actually its own type of crustacean. So it appears that when Italian immigrants came to the US, they adapted the recipe to substitute in shrimp and then kept both names.

Now that you’ve had a history lesson on Shrimp Scampi, let me get to the actual making of the dish. This version is relatively classic, where you cook the shrimp in a butter white wine sauce with a little bit of crushed red pepper and then finish it off with fresh parsley and some lemon juice. To soak up the yummy sauce, serve with pasta or crusty bread.

Ingredients:

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced or pressed
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 lbs large or extra large shrimp, cleaned
  • 1/4 cup fresh parsley, chopped
  • the juice of 1 lemon
  • cooked pasta or bread, to serve

Kitchen Tools Used:

Continue reading Classic Shrimp Scampi

Easy Fettuccine Alfredo

Fettuccine Alfredo is essentially glorified mac and cheese (or more accurately, mac and cheese is a less glamorous fettuccine alfredo). I had a craving for some fettuccine alfredo on one of the multiple snow days we just saw in Philadelphia, and luckily I had everything on hand to make this ultimate comfort food, so it’s about time I shared a recipe for easy fettuccine alfredo!

This recipe for easy fettuccine alfredo uses just 9 ingredients, including salt and pepper. It doesn’t exactly reheat well though, so it’s not the best make ahead meal, but I have a good feeling it will be polished off in no time!

Ingredients (serves 4):

  • 1 (16 oz) box fettuccine
  • salt, to taste
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced or pressed
  • 1 egg yolk
  • 1 1/2 cups heavy cream
  • 8 oz Parmigiano Reggiano, freshly grated
  • ground pepper, to taste
  • fresh parsley, chopped, for garnish

Continue reading Easy Fettuccine Alfredo

Lemon Orzo with Crab and Herbs

NOTE: I received a copy of The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers in order to write this post. Opinions are mine alone.

I am very much on the pressure cooker bandwagon. It’s awesome for tough cuts of meat, cooking beans, and other processes that can take forever, but my favorite use is speeding up recipes just enough to make them weeknight friendly!

I was recently sent The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers, and after paging through it for a few minutes, I knew this would be a big hit in my kitchen. My husband and I are huge fans of Mediterranean-style food (if you haven’t noticed from my posts…) and the adaptation of these recipes for an Instant Pot means it hasn’t left my kitchen counter since I received it!

We don’t actively follow the Mediterranean Diet, but following it can help reduce reduce inflammation, avoid disease, and lose weight, making it popular for anyone looking to live a healthier lifestyle. The Everything Mediterranean Instant Pot Cookbook shows you how to recreate classic Mediterranean meals in under an hour using the much-loved multi-cooker, the Instant Pot. With more than 300 recipes for delicious meals, snacks, and even desserts, you’ll have everything you need to create healthy, fresh, and fast meals every day of the week!

As I mentioned, I’ve already made a few recipes in here, but I wanted to share these recipe for Lemon Orzo with Crab and Herbs, which I’ve slightly adapted from the original in the cookbook.

Ingredients (serves 2):

  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 1/4 fresh parsley, chopped, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups water (or chicken broth for more flavor)
  • 8 oz orzo
  • 8 oz jumbo lump crab meat
  • the juice and zest of 1 lemon
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish

Kitchen Tools Used:

Continue reading Lemon Orzo with Crab and Herbs

Smoked Chicken Riggies

Chicken Riggies is a pasta dish native to Utica, NY consisting of chicken, peppers, and rigatoni in a spicy tomato-cream sauce. So why exactly is a Philadelphia-based blog posting a version of Smoked Chicken Riggies?

I had my first taste of this dish while visiting Utica earlier this year and loved how comforting the dish is!

A few months prior, I also had the opportunity to try some dishes from Cry Baby Pasta, an Italian restaurant that recently opened in Queen Village. Since then, I’ve been back for dinner as well, the food it awesome!

Source: Drew Callaghan

The restaurant, owed by restaurateurs Bridget Foy and Paul Rodriguez, offers a casual and warm atmosphere with a menu focusing on Italian fare prepared by husband-and-wife team chefs David Gilberg and Carla Concalves. (Gilberg and Concalves’ previous restaurant Koo Zee Doo was one of my absolute favorite restaurants in Philadelphia!)

Source: Society Hill Farms

The menu’s Italian fare is a mixture of traditional Italian dishes along with influences from Gilberg’s upbringing in Rochester, NY. Favorite items of mine include the meatballs with tomato and smoked ricotta, Bainbridge greens (Gilberg’s twist on Utica greens), the grilled sardine brochette, and, of course, the Rigatoni with vodka sauce, pancetta, smoked chicken and cherry peppers– an elevated version of Chicken Riggies.

Source: Kory Aversa

My version, Smoked Chicken Riggies, is an at-home version of Cry Baby Pasta’s dish. Chicken Riggies (especially when using smoked chicken sausage and pancetta) has a ton of flavor and comes together in no time, perfect for weeknight meals!

Ingredients:

  • 1 (12 oz) package fully cooked smoked chicken sausage (can substitute in shredded rotisserie chicken)
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 2 shallots, minced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (or more, if you like it spicy)
  • 1/2 cup vodka (can substitute in chicken broth)
  • 1 (28 oz) can crushed tomatoes
  • salt, to taste
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish

Continue reading Smoked Chicken Riggies

Lemony Broccoli Pasta

For whatever reason, I do not cook with broccoli. In fact, the last recipe I posted on my blog that included broccoli was in 2012!

I don’t exactly love broccoli, but I started feeling bad about my lack of broccoli in my cooking. So. Here’s a simple but delicious pasta recipe that comes together fast enough for busy weeknights!

This recipe is basically Pasta al Limone with broccoli thrown in. (I love pasta and lemons together. I’ve made Spinach Lemon Ricotta Pasta, Squash Ribbon Pasta with Lemon Herb Cream Sauce, Creamy Lemon Pasta with Vegetables, Linguine with Lemon Sauce, Spring Vegetable Penne with Lemon-Cream Sauce… are you sensing a theme here?)

Ingredients:

  • Salt and freshly ground black pepper
  • 1 head of broccoli, cut into florets
  • 16 ounces long pasta, like spaghetti or fettuccine
  • 1/4 cup olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • the zest and juice of 3 lemons
  • 4 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
  • 1/2 cup chopped fresh parsley

Kitchen Ingredients Used:

Continue reading Lemony Broccoli Pasta

Speck and Anchovy Pasta with Garlic Breadcrumbs

Note: I was sent a sample of Speck Alto Adige PGI in order to write this post. All opinions are mine alone. #sponsored

During the winter, I cannot get enough comfort food recipes. To me, Italian food is the ultimate comfort food — usually quite simple to make, with a few high quality ingredients that make the meal good enough to share with company. 

I wanted to highlight an ingredient that you may not have heard about before: Speck Alto Adige PGI. From the Alto Adige region of Italy, Speck Alto Adige PGI is ham that has been air cured and lightly smoked. It can be used in recipes that call for bacon or prosciutto, and add a nice smoky, herby flavor to the dish. When buying, look for the PGI certification. The PGI certification of Speck Alto Adige means “protected geographical indication” and ensures that you are buying an authentic product made in its area of origin under strict guidelines. 

To highlight the uncommon but delicious flavor of Speck Alto Adige PGI, I decided to make a speck and anchovy pasta topped with garlic breadcrumbs.

This recipe for Speck and Anchovy Pasta with Garlic Breadcrumbs is based off an Epicurious recipe and delivers great flavor without a lot of effort. It just so happens to mostly use ingredients that I tend to have around my house, so that was a nice perk too!

Ingredients:

  • 8 garlic cloves, divided
  • 2 cups of day old bread, cut into 1 inch pieces
  • the zest of 1 lemon
  • salt and pepper
  • 1 half cup olive oil, divided
  • 4 oz cubed speck
  • 1 tablespoon anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • the juice of 1 lemon
  • 1 (16 oz) box linguine
  • 2 oz freshly grated Parmigiano Reggiano
  • 1/2 cup chopped parsley
  • 2 tablespoons unsalted butter

Continue reading Speck and Anchovy Pasta with Garlic Breadcrumbs

Pressure Cooker Chicken Orzo Soup

I feel like I’ve been baby-stepping my way into this recipe. I started by making a Pressure Cooker Whole “Rotisserie” Chicken, followed by Pressure Cooker Chicken Broth. So I’m taking it one step further and making Pressure Cooker Chicken Orzo Soup!

This recipe actually builds from the two previous, with some minor changes. For simplicity, the entire recipe from start to finish is below so you don’t have to go to multiple posts to make it. The multi-pot shortens the time of making a solid chicken soup, but it is still a labor of love. Total time to cook is roughly 3 hours.

It freezes well, so it’s a great recipe to make now to have on hand for sick days!

Ingredients: (serves 8)

Chicken:

  • 1 (3 to 4 pound) whole chicken – I used a 3 pound chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 cup water

Soup:

  • 4 tablespoons olive oil, divided
  • 2 yellow onions, chopped, divided
  • 4 carrots, peeled and chopped, divided
  • 2 stalks celery, chopped, divided
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • up to 8 cups water
  • 1 cup uncooked orzo (or rice to make gluten free)

Continue reading Pressure Cooker Chicken Orzo Soup

One Pot Chicken with Orzo

Who doesn’t love a “one pot” meal? No one wants to do a ton of dishes after dinner!

I love cooking with my cast iron skillet, which is actually my grandmothers. Cast iron does a great job of evenly heating food and searing meat, and stands the test of time. Every meal I make in my cast iron feels kind of special, knowing my grandmother also used to cook in the same skillet.

This recipe, adapted from Epicurious, is a nice comfort food dinner, with juicy chicken thighs, sautéed fennel and leeks, and hearty orzo, and is perfect for chilly nights.

Ingredients:

  • 6 boneless skinless chicken thighs, patted dry
  • salt and pepper
  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, chopped
  • 1 leek, white and pale green parts only
  • 8 ounces orzo
  • 1/3 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Continue reading One Pot Chicken with Orzo

Cacio e Pepe (Cheese and Pepper Pasta)

Note: This is a sponsored post, powered by BrandBacker. I was sent samples of Parmigiano Reggiano cheese to make this post. Opinions are mine alone. 

Some ingredients are so wonderful, that you don’t need much else to make a beautiful dish. Parmigiano Reggiano is most certainly one of those ingredients.

Parmigiano Reggiano cheese is made in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua, Italy. Made by a collective of farmers and producers, Parmigiano Reggiano has just three ingredients: milk, salt, and rennet. with over eight centuries of cheese making experience, every wheel of Parmigiano Reggiano cheese is carefully tended to by workers who wipe, brush, and turn them every ten days. The outsides of the wheels dry over time to form a natural and edible rind. The wheels are typically aged for 18 to 36 months, with 24 months being the most common. So how do you know you have real Parmigiano Reggiano cheese? Look for the pin-dots on the rind, which are imprinted on every wheel.

This process results in a hard, dry cheese with a pale gold rind and a straw colored interior with a wonderful rich and sharp flavor. Pre-grated Parmigiano Reggiano cheese doesn’t do the freshly grated stuff justice. And the best way to highlight the flavor of freshly grated Parmigiano Reggiano is in this super simple recipe for Cacio e Pepe, or translated to Cheese and Pepper.

Traditional Cacio e Pepe is made with just 4 ingredients, but my Cacio e Pepe (Cheese and Pepper Pasta) has 7 ingredients – pasta, freshly grated Parmigiano Reggiano, pepper, salt, garlic, butter, and olive oil. The result is a simple but decadent pasta dish with the most luxurious, silky cheese sauce.

Ingredients:

  • 1 (16 oz) box linguine
  • salt, for the pasta water
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons olive oil
  • 2 teaspoons freshly ground black pepper, plus more for serving
  • 1 large garlic clove, very thinly sliced
  • 2 1/2 cups freshly grated Parmigiano Reggiano, plus more for serving

Continue reading Cacio e Pepe (Cheese and Pepper Pasta)

Pasta with Roasted Romanesco and Capers

Romanesco is an intriguing little veggie. I don’t come across it terribly often, but when I do, I love using it in recipes like this recipe for Pasta with Roasted Romanesco and Capers.

Romanesco is similar to normal broccoli and cauliflower, and can be prepared the same ways. However, the flavor of Romanesco is much more muted. I personally love it roasted and tossed with pasta. The below recipe is heavily inspired by Bon Appetit’s Pasta with Roasted Romanesco and Capers recipe.

I received Romanesco in my latest Hungry Harvest (note: this is a referral link) and couldn’t wait to make this recipe!

Ingredients:

  • ¼ cup sliced almonds
  • ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
  • 2 tablespoons drained capers, divided
  • Salt, to taste
  • 1 medium Romanesco, cored, cut into small florets
  • 8 garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup dry white wine (or chicken/vegetable broth, if preferred)
  • 1 (16 oz box) fusilli (or your favorite pasta)
  • 2 ounces Parmigiano Reggiano, finely grated
  • 2 tablespoons unsalted butter

Continue reading Pasta with Roasted Romanesco and Capers

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