If you like shrimp scampi and pasta, you should try this recipe.
(Yes, yes I did it again. I made the food and ate the food but forgot to take a picture of the food.)
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, June 21, 2010
Sunday, April 25, 2010
Bolognese
Oy vey. Who is the worst blogger to date? That would be me. But I think a really great recipe will make up for it (at least I hope so).
Lately (in case you're wondering why I've been MIA):
- Very sick the past two weeks
- Thesis Symposium that went really well
- Mom visiting for Honors Day and the Thesis Symposium
- New M1 welcome for med school
- New candle and sweater
- Trying to sublet my apartment
- Snail mail from Sydney and Annelise
- 2 more weeks of school (of college)! Eeek!
Now on to the recipe. I've always relied on this bolognese recipe but I had a package of Italian sausage that I wanted to use and I didn't have any mushrooms so I decided to make traditional bolognese with meat - except that mine has Italian sausage in it instead of ground beef.
Bolognese
1/4 cup extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 pound mild Italian sausage, casings removed
2 garlic cloves, peeled and chopped
1 (28 oz) can crushed tomatoes
2 Tbsp tomato paste
1/2 cup red wine
2 1/2 tsp dried Italian herbs
1 tsp white sugar
salt and freshly ground black pepper
1. In a large pot, add the olive oil. When almost smoking, add the onion and saute over medium heat for about 5 minutes. Add the celery and carrot and saute for another 5 minutes.
2. Raise the heat to high and add the sausage. Cook until meat is no longer pink. Drain.
3. Reduce heat to medium low. Add the garlic and saute for 30 seconds.
4. Stir in can crushed tomatoes, tomato paste, red wine, Italian herbs, sugar, salt, and pepper. Reduce heat to low and simmer, uncovered, for 30-40 minutes until sauce thickens.
5. Serve hot over pasta.
Serves 4 to 6
Lately (in case you're wondering why I've been MIA):
- Very sick the past two weeks
- Thesis Symposium that went really well
- Mom visiting for Honors Day and the Thesis Symposium
- New M1 welcome for med school
- New candle and sweater
- Trying to sublet my apartment
- Snail mail from Sydney and Annelise
- 2 more weeks of school (of college)! Eeek!
Now on to the recipe. I've always relied on this bolognese recipe but I had a package of Italian sausage that I wanted to use and I didn't have any mushrooms so I decided to make traditional bolognese with meat - except that mine has Italian sausage in it instead of ground beef.
Bolognese
1/4 cup extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 pound mild Italian sausage, casings removed
2 garlic cloves, peeled and chopped
1 (28 oz) can crushed tomatoes
2 Tbsp tomato paste
1/2 cup red wine
2 1/2 tsp dried Italian herbs
1 tsp white sugar
salt and freshly ground black pepper
1. In a large pot, add the olive oil. When almost smoking, add the onion and saute over medium heat for about 5 minutes. Add the celery and carrot and saute for another 5 minutes.
2. Raise the heat to high and add the sausage. Cook until meat is no longer pink. Drain.
3. Reduce heat to medium low. Add the garlic and saute for 30 seconds.
4. Stir in can crushed tomatoes, tomato paste, red wine, Italian herbs, sugar, salt, and pepper. Reduce heat to low and simmer, uncovered, for 30-40 minutes until sauce thickens.
5. Serve hot over pasta.
Serves 4 to 6
Monday, February 8, 2010
Mac and Cheese
Mac and Cheese is the ultimate comfort food. It's so good in so many forms. Out of the blue box, out of a different colored box, homemade; it's all good. Except for the Easy Mac. That's no good. Ina's mac and cheese calls for white truffle butter but 3 oz of that is a whopping $17. Plus I couldn't find it. I guess that's a good thing. Even without it though, this mac and cheese was nice and creamy and so very yummy. My roommate and I ate it last night for dinner and again tonight. I think it will make a reappearance tomorrow as well.
Mac and Cheese
Adapted from Barefoot Contessa
1 Tbsp unsalted butter
Olive oil
1/2 pound cremini mushrooms, cleaned and sliced 1/2-inch
1 1/2 Tbsp white wine
Kosher salt
1/2 pound pasta (I used Gemelli)
1 1/2 oz unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, scalded
2 cups Gruyere cheese, grated
1 1/2 cups sharp white Cheddar, grated
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 Tbsp salt
1 garlic clove, chopped
1 1/2 Tbsp freshly chopped flat-leaf Italian parsley leaves
3/4 cup fresh bread crumbs
1/2 cup shredded Parmesan cheese
1. Preheat oven to 375 F.
2. Heat the butter and 1 Tbsp olive oil in a large saute pan over medium heat. Add the mushrooms and cook for about 5 minutes until they are tender. Add the white wine and continue to saute until the wine is absorbed. Set aside.
3. Bring a large pot of salted water to a boil and cook the pasta for 6 to 8 minutes or until al dente. Drain.
4. Meanwhile, in a large saucepan melt the 1 1/2 oz butter and whisk in the flour. Cook for 2 minutes over low heat, stirring with a whisk. Slowly whisk in the scalding milk and cook for 2 more minutes, stirring constantly with a wooden spoon until the sauce is thick and creamy. Remove from heat and add the Gruyere, Cheddar, pepper, nutmeg, and salt.
5. Combine the pasta, mushrooms, and sauce in the large saucepan and pour into a 9x13 baking dish.
6. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Mix in the Parmesan cheese. Bake for 35 to 45 minutes or until the sauce is bubbly and the topping is golden brown.
Serves 4 to 6
Mac and Cheese
Adapted from Barefoot Contessa
1 Tbsp unsalted butter
Olive oil
1/2 pound cremini mushrooms, cleaned and sliced 1/2-inch
1 1/2 Tbsp white wine
Kosher salt
1/2 pound pasta (I used Gemelli)
1 1/2 oz unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, scalded
2 cups Gruyere cheese, grated
1 1/2 cups sharp white Cheddar, grated
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 Tbsp salt
1 garlic clove, chopped
1 1/2 Tbsp freshly chopped flat-leaf Italian parsley leaves
3/4 cup fresh bread crumbs
1/2 cup shredded Parmesan cheese
1. Preheat oven to 375 F.
2. Heat the butter and 1 Tbsp olive oil in a large saute pan over medium heat. Add the mushrooms and cook for about 5 minutes until they are tender. Add the white wine and continue to saute until the wine is absorbed. Set aside.
3. Bring a large pot of salted water to a boil and cook the pasta for 6 to 8 minutes or until al dente. Drain.
4. Meanwhile, in a large saucepan melt the 1 1/2 oz butter and whisk in the flour. Cook for 2 minutes over low heat, stirring with a whisk. Slowly whisk in the scalding milk and cook for 2 more minutes, stirring constantly with a wooden spoon until the sauce is thick and creamy. Remove from heat and add the Gruyere, Cheddar, pepper, nutmeg, and salt.
5. Combine the pasta, mushrooms, and sauce in the large saucepan and pour into a 9x13 baking dish.
6. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Mix in the Parmesan cheese. Bake for 35 to 45 minutes or until the sauce is bubbly and the topping is golden brown.
Serves 4 to 6
Friday, February 5, 2010
Shrimp and Asparagus Pasta
Oh the things one makes when there is no food left in the apartment. I know it seems pretty fancy to to say that I eat shrimp and asparagus when I have no food but really, I don't have any food. No chicken, beef, anything. All I have is salmon or shrimp. Which, now I don't have any shrimp. Time to hit the grocery store!
Shrimp and Asparagus Pasta
2 oz small pasta (I used Gemelli)
1 Tbsp olive oil
6 shrimp, deveined
1/4 bunch asparagus, trimmed and cut in half lengthwise
1 Tbsp salt
1 tsp black pepper
2 cloves garlic, minced
1/4 cup store-bought garlic alfredo sauce
1 Tbsp heavy cream
1 Tbsp white wine
1. Bring a pot of salted water to a boil and cook pasta until al dente, 8-10 minutes. Drain.
2. Meanwhile, toss the shrimp and asparagus together with salt and pepper until shrimp is just cooked, about 2 minutes per side. Add the garlic and turn off the heat. Stir for one minute then remove from heat.
3. In a medium pot, heat up the alfredo sauce, heavy cream, and white wine. Add the pasta, shrimp, and asparagus and toss to coat. Serve warm.
Serves 1
Shrimp and Asparagus Pasta
2 oz small pasta (I used Gemelli)
1 Tbsp olive oil
6 shrimp, deveined
1/4 bunch asparagus, trimmed and cut in half lengthwise
1 Tbsp salt
1 tsp black pepper
2 cloves garlic, minced
1/4 cup store-bought garlic alfredo sauce
1 Tbsp heavy cream
1 Tbsp white wine
1. Bring a pot of salted water to a boil and cook pasta until al dente, 8-10 minutes. Drain.
2. Meanwhile, toss the shrimp and asparagus together with salt and pepper until shrimp is just cooked, about 2 minutes per side. Add the garlic and turn off the heat. Stir for one minute then remove from heat.
3. In a medium pot, heat up the alfredo sauce, heavy cream, and white wine. Add the pasta, shrimp, and asparagus and toss to coat. Serve warm.
Serves 1
Tuesday, February 2, 2010
Baked Pasta with Italian Sausage
I have a fairly good excuse for not posting for a week. No, it's not because I haven't been eating. On the contrary. I've been pigging out. I had restaurant and takeout food all weekend and then cooked a baked pasta Sunday night that could feed a family of six. I did end up giving one portion to my Korean teacher who proceeded to be very confused as to why I was giving her food. She thought I had made it for her daughter - I guess I'll find out tomorrow if she liked it.
The other (more legitimate) reason for why I haven't posted since last week is that I've been studying for my biochemistry test and freaking out about my thesis. Now that one of them is over, I can cook and bake a little more. At least until my next test. Unfortunately, I also don't have a photo of tonight's dish. I know, I know. The pictures on food blogs are what motivate me to make the dish too. I'm sorry. But take my word when I say that this is my absolute favorite baked pasta. I make it at least once a semester, eat it for 3 days straight afterwards, love it more than Maggiano's Italian sausage pasta, and even had a little competition for my aunt for the best baked pasta (this pasta won over her lasagna).
Baked Pasta with Italian Sausage
1 (12 oz) pkg dry pasta (I used gemelli)
1 lb mild Italian sausage
1 cup chopped onion
2 cloves garlic, minced
1/4 to 1/2 cup red wine
2 tsp olive oil
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, drained
1 (6 oz) can tomato paste
1/2 Tbsp dried Italian herbs
1 Tbsp salt
1/2 tsp freshly ground black pepper
2 cups shredded mozzarella cheese
1. Preheat oven to 350 F.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, place sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is evenly browned and cooked through. Add the olive oil if the sausage doesn't produce enough grease for the onions.
4. Add garlic and wine and cook for 1 minute, stirring.
5. Stir in tomato sauce, diced tomatoes, tomato paste, herbs, salt and pepper. Simmer for 10 minutes, stirring occasionally.
6. Toss with pasta and place in a 9x13-inch glass baking dish. Sprinkle the top with mozzarella. Bake for 20 minutes or until cheese is melted.
Serves 6-8
The other (more legitimate) reason for why I haven't posted since last week is that I've been studying for my biochemistry test and freaking out about my thesis. Now that one of them is over, I can cook and bake a little more. At least until my next test. Unfortunately, I also don't have a photo of tonight's dish. I know, I know. The pictures on food blogs are what motivate me to make the dish too. I'm sorry. But take my word when I say that this is my absolute favorite baked pasta. I make it at least once a semester, eat it for 3 days straight afterwards, love it more than Maggiano's Italian sausage pasta, and even had a little competition for my aunt for the best baked pasta (this pasta won over her lasagna).
Baked Pasta with Italian Sausage
1 (12 oz) pkg dry pasta (I used gemelli)
1 lb mild Italian sausage
1 cup chopped onion
2 cloves garlic, minced
1/4 to 1/2 cup red wine
2 tsp olive oil
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, drained
1 (6 oz) can tomato paste
1/2 Tbsp dried Italian herbs
1 Tbsp salt
1/2 tsp freshly ground black pepper
2 cups shredded mozzarella cheese
1. Preheat oven to 350 F.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, place sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is evenly browned and cooked through. Add the olive oil if the sausage doesn't produce enough grease for the onions.
4. Add garlic and wine and cook for 1 minute, stirring.
5. Stir in tomato sauce, diced tomatoes, tomato paste, herbs, salt and pepper. Simmer for 10 minutes, stirring occasionally.
6. Toss with pasta and place in a 9x13-inch glass baking dish. Sprinkle the top with mozzarella. Bake for 20 minutes or until cheese is melted.
Serves 6-8
Tuesday, January 26, 2010
Sunday, January 24, 2010
Baked Pasta with Bechamel Sauce
The beauty of making more sauce than you will eat in one sitting: leftovers. Yesterday's bechamel sauce became today's pasta sauce. This baked pasta could easily disguise itself as grown-up mac and cheese and with the bechamel sauce already made, it took less than 30 minutes to make.
Baked Pasta with Bechamel Sauce
1/4 pound dry pasta
1/2 to 2/3 cup Bechamel sauce
1 tsp onion powder
Salt and pepper, to taste
1/3 cup grated Swiss cheese
1 Tbsp unsalted butter, diced
1. Preheat oven to 425 F.
2. In a large pot, bring 5 quarts of salted water to a boil. Add the pasta and cook for about 5 minutes. Drain. Return pasta to the pot and pour in the bechamel sauce. Add the onion powder and salt and pepper to taste. Mix with a wooden spoon until all the pasta is coated with sauce.
3. Pour the pasta into a greased baking dish. Smooth out the top and top with grated Swiss cheese. Dot with diced butter and bake for 20 minutes or until it is bubbling and the top is golden brown.
Serves 1
Baked Pasta with Bechamel Sauce
1/4 pound dry pasta
1/2 to 2/3 cup Bechamel sauce
1 tsp onion powder
Salt and pepper, to taste
1/3 cup grated Swiss cheese
1 Tbsp unsalted butter, diced
1. Preheat oven to 425 F.
2. In a large pot, bring 5 quarts of salted water to a boil. Add the pasta and cook for about 5 minutes. Drain. Return pasta to the pot and pour in the bechamel sauce. Add the onion powder and salt and pepper to taste. Mix with a wooden spoon until all the pasta is coated with sauce.
3. Pour the pasta into a greased baking dish. Smooth out the top and top with grated Swiss cheese. Dot with diced butter and bake for 20 minutes or until it is bubbling and the top is golden brown.
Serves 1
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