Tag: #pasta

Gorgonzola Steak and Mushrooms Over Penne Pasta

A meal you will create again and again.

Watch me maker it here: https://youtube.com/shorts/9DSdmedDrwo

Ingredients
  • 1.5 pounds steak
  • 12 oz mushrooms, sliced
  • 4 oz gorgonzola cheese
  • 4 cloves garlic, sliced
  • 2 Tbsp oil
  • 6 Tbsp butter
  • 1.5 c heavy cream (or half and half)
  • White wine
  • Roasted red bell pepper (optional)
  • 2 Tbsp parsley, divided
  • Salt and pepper to taste
Instructions
  1. Heat a large skillet (we recommend cast iron) over medium high heat. Once hot, add in oil. Or you can cook on an outdoor grill.
  2. Generously season steak with salt and freshly cracked black pepper. Add to hot pan and sear 3-4 minutes per side. Remove to a plate and cover with aluminum foil.
  3. Reduce heat to mediums. Add butter to the pan and, once melted, add in mushrooms. Add some white wine for extra flavor. Cook until they are tender.
  4. Add in garlic and stir for a minute.
  5. Slowly stir in the cream. Add in gorgonzola. Simmer on low until the cheese melts into the sauce.
  6. Thinly slice the steak against the grain.

Spoon the mushroom cheese sauce on a plate

Pumpkin Beef Bolognese

A hearty meat sauce with meltingly tender pumpkin chunks.

Watch me make it here: https://youtube.com/shorts/IIYpp9X9vzc

Ingredients
  • 14 ounces pasta
  • 1.5 pounds ground beef
  • 4 cups diced pumpkin, seeded
  • 3 cups puréed tomatoes
  • 1-3/4 cups beef stock
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1/2 large carrot, trimmed and diced
  • 1 celery rib, finely chopped
  • 3 tablespoons olive oil
  • 1 teaspoon each: dried thyme, dried sage, dried marjoram, smoked paprika, chili flakes
  • 1 bay leaf
  • 1 heaped tbsp tomato paste
  • sea salt + black pepper
  • fresh thyme + chili flakes, for serving
Directions
  1. Heat oil in a large heavy-based saucepan or Dutch oven. Add onion, garlic, carrot and celery, cook, stirring occasionally, over medium-low heat for 5 minutes. Add the pumpkin cubes, cook for about 5 minutes, stirring frequently.
  2. In a separate pan, cook ground beef and break it up a little with a wooden spoon. (I separate this to prevent grease in the final dish).
  3. Cook for 10 minutes, stirring occasionally, until the meat is cooked through. Drain the meat.
  4. Add the meat into the pan with the other ingredients.
  5. Stir in the spices, season with salt and pepper. Add beef stock and bay leaf, simmer for 10 minutes. Then add the tomato purée and tomato paste. Cover, simmer for 10 minutes or until the pumpkin is tender.
  6. In the meantime, bring a pot of salted water to a boil and cook the pasta al dente according to the package directions.
  7. Add the pasta (minus the pasta water) into the main pan and stir up.
  8. Serve plates of pasta with the sauce and ricotta spooned over top. Add a sprinkle of chili flakes or thyme.

Cowboy Spaghetti – The Best of Two Culinary Worlds

A quick, hearty family meal that you’ll never make the traditional way again!

Watch me make it here: https://youtube.com/shorts/TFoX5tsEEgk?feature=share

Ingredients
  • 1 package (12 ounces) spaghetti
  • 8 bacon strips, chopped
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups shredded pepper jack cheese, divided
  • Chopped green onions (optional)
  • Sour Cream (optional)
Directions
  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. In a 12-in. skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles.
  3. Remove from heat, drain and set aside.
  4. Take wiped skillet and pour in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.Stir.
  5. Add beef and onion mixture and stir over low heat for 3-5 mins.
  6. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes.
  7. Top with a dollop of sour cream. Sprinkle with green onions and remaining bacon.

Four-Cheese Butternut Spaghetti Pie

A classic spaghetti pie, all made in one pot!

Watch me make it here: https://youtube.com/shorts/00LTIxFxDDU

Ingredients
  • 12 ounce dried spaghetti
  • 2 eggs, lightly beaten
  • ½ cup grated Parmesan cheese (2 oz.)
  • 1 teaspoon dried Italian seasoning, crushed
  • 2 tablespoon olive oil
  • 1-1.5 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
  • 1 cup cottage cheese
  • 1 cup shredded provolone cheese (4 oz.) (Mozzarella also works)
  • ½ cup crumbled feta cheese (2 oz.)
  • 1 egg, lightly beaten
  • ¼ cup chopped fresh parsley
  • 2 tablespoon chopped fresh basil
  • Nonstick cooking spray
  • 1 cup marinara sauce, plus additional for serving
Directions
  1. Preheat oven to 350°F. In a 6-qt. Dutch oven cook pasta according to package directions. Drain and transfer to a medium bowl. Let cool slightly. Stir in the 2 eggs, Parmesan cheese, and Italian seasoning.
  2. Place the Dutch oven over medium-high heat. Add the olive oil and butternut squash. Cook, stirring occasionally, about 10 minutes or until squash is lightly browned and tender. Transfer squash to a second medium bowl. Stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil.
  3. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Transfer spaghetti mixture to the Dutch oven. Press into bottom and partially up the sides of the pot to form a crust. Spoon squash mixture into crust. Top with the 1 cup marinara sauce. Bake, covered, 40 to 45 minutes. Sprinkle with the remaining provolone cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes. Cut into wedges. Serve with additional warmed marinara sauce.

Easy and Colorful Baked Feta Pasta

I like to call it Christmas Pasta with all its holiday colors.
INGREDIENTS
  • 8 ounces dried Cavatappi pasta or pasta of choice
  • 2 pints cherry tomatoes
  • 8- ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • ¼ cup packed chopped fresh basil plus more for serving
INSTRUCTIONS
  1. Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
  2. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning.
  3. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
  4. While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you’d like to toss it in.
  5. Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
  6. Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.

Easy, Creamy Red Pepper Pasta with Burrata & Herbs

I’m much rather eat pasta and drink wine! 

Watch the video here: https://youtu.be/DFZpENXr5co

Ingredients
  • ¼ cup olive oil
  • 2 shallots, thinly sliced
  • 2 lbs. (about 5 ea.) red bell peppers, stemmed + thinly sliced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • kosher salt
  • freshly cracked black pepper
  • 4 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 1 ½ cups vegetable stock
  • 1 lb. linguine or bucatini
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese, plus more for garnish
  • ¼ cup parsley leaves, finely chopped for topping
  • 1 (8 oz) ball burrata cheese
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Sauté for a couple of minutes until golden. Add the red peppers, fresh thyme, oregano, and rosemary. Season well with salt and pepper.
  3. Cook the peppers until soft and caramelized, about 15-18 minutes, stirring often. Add the garlic and balsamic vinegar. Cook for another minute or so. Add the vegetable stock. Bring to a simmer and cook over medium-low heat for 5 minutes.
  4. Meanwhile, drop the pasta. Stir well and cook for 1 minute less than the package’s instructions. Remove the herb stems from the sauce and stir in the cream. Transfer the sauce to a blender and blend for at least 90 seconds until smooth and creamy.
  5. Drain the linguine and add it back to the pot. Pour in the sauce and grated parmesan cheese. Over low heat, stir for a minute to coat the pasta and allow the parmesan to melt.
  6. Plate the pasta with the burrata cheese torn over top. Drizzle with a little olive oil, top with more parmesan, freshly cracked black pepper, and any extra herbs.

Herbes de Provence Shrimp with Basil and Pea Couscous 

Sounds fancy, but it’s really quick and easy to make!
Ingredients
  • 1 c. couscous
  • 3/4 c. frozen peas, thawed
  • 1/4 c. fresh basil, chopped
  • 1 tsp. lemon zest, plus 2 tablespoons lemon juice
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground pepper
  • 1 lb. large shrimp, peeled and deveined
  • 2 tsp. fresh thyme
  • 2 tsp. fresh marjoram, oregano, or savory, chopped
  • 1 tsp. fresh rosemary, chopped
  • 1/2 tsp. dried lavender
  • 1 tbsp. fresh tarragon, chopped
Directions
  1. Cook couscous per directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper.
  2. Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.
  3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine.
  4. Place couscous in bowl and serve shrimp on top. Add additional herbs for taste.

Lemon Chicken Gnocchi

Grilled chicken with silky pasta in a luxurious lemon cream parmesan sauce.
INGREDIENTS
  • 2 chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning see note
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste
INSTRUCTIONS
  1. Cut the chicken in half lengthwise so you have two thinner cutlets. Add garlic powder and lemon pepper to each side. If the lemon pepper seasoning you’re using doesn’t have salt, make sure to salt the chicken as well.
  2. Put the oil and butter in a pan and heat it over medium-high heat for a few minutes. Sear the chicken for about 5 minutes per side, or until it’s golden and cooked through. Place the chicken on a dish. You can also tent with foil to keep warm.
  3. Turn the heat down to medium, add the garlic, and cook for about 30 seconds.
  4. Mix in the chicken broth and lemon juice and scrape up any brown bits from the bottom of the pan.
  5. Add the gnocchi and cream. Give it a good stir and make sure the gnocchi is covered by the liquid. Let it bubble gently, uncovered, for 5–7 minutes, stirring every so often, or until the gnocchi is done and the sauce has thickened. Do not cook the gnocchi ahead of time. As the gnocchi cooks, it will give off starch, which will thicken the sauce. Don’t let the sauce get too thick, because it will get thicker as it cools (add a splash more broth if needed).
  6. Take the pan off the stove and add the spinach and Parmesan cheese. Toss until the spinach is well mixed in and has started to wilt. Add the chicken and any juices from the plate back to the pan, and then spoon some sauce on top. 

Classic American Goulash

Originating in Hungary, this is a quick and easy satisfying dish that can cook in just one pot!
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 1 pound lean ground beef
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1 1/4 cups whole-wheat elbow macaroni
  • 2 tablespoons grated Parmesan cheese
Directions
  1. Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
  2. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute.
  3. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes.
  4. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes.
  5. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan or add a dollop of sour cream, if desired.

Steak tips with Roasted Red Pepper, Spinach & Feta Penne Pasta in a Rosé Sauce

Never-ending goodness!
Ingredients
  • 1 (1 pound) beef rib eye steak
  • 12 ounces whole-wheat penne
  • ¼ cup extra-virgin olive oil
  • 3 large cloves garlic, sliced
  • 1 (16 ounce) jar roasted red peppers, drained and chopped
  • 1 (10 ounce) package baby spinach
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup crumbled feta cheese

For the sauce:

  • 3 cloves garlic
  • 1 tbsp oil
  • 13.5 oz tomato sauce 398ml, canned
  • ½ cup fresh parmesan cheese grated
  • 1 cup cooking cream or heavy cream
  • Salt/Pepper
Instructions

For the sauce:

  1. Cut the garlic into small pieces. Set aside.
  2. In a skillet, heat the oil over medium-high heat. Add the garlic. Cook it for 1 minute. Do not roast, as this will change the taste of the sauce. Stir a little.
  3. Add the tomato sauce and stir well.
  4. Add the parmesan cheese while stirring with a whisk. Mix well.
  5. Add the cream and stir while bringing to a boil.
  6. Add salt and pepper to taste. Stir well for about 5 minutes and remove from heat and set aside.

For the remaining items:

  1. Melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces.
  2. Bring a large pot of water to a boil and cook penne pasta according to package directions; drain and return to pot.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes.
  4. Combine the vegetable mixture and steak tips with the penne pasta.
  5. Add sauce mixture to the pasta (amount based on your liking)
  6. Serve in bowls and sprinkle with feta.