Category: Pasta

Barese Sausage with Pasta and Green Bean Salad

It seems like it’s been years since I shared my thoughts and recipes here. I just checked and it has been just about 2 years. I haven’t stopped cooking, far from it, and I have shared a bit on Facebook, but even with all the time retirement and the pandemic gave me I never made it here. It does feel odd, and I am definitely a bit out of my comfort zone. Years ago, my Mary Kay director instilled the philosophy in me to “Feel the fear and do it anyway.” So, I am going to do just that (Thank you, Sarah Belle).

While I cook many different types of food, I am an Italian girl at heart, and as a good Italian girl I love Caputo’s,. (Check them out by clicking on the link above. )This small local chain of stores has been bringing a traditional taste of Italy to the Chicago suburbs since the 1950’s. The products and produce are marvelous with selections for every cuisine. Many have cafes that serve the best Calamari  (among other items) and reasonably priced Italian wines. You can even sip and shop while listening to Italian music from opera to the Rat Pack  They also feature imported pastas, tomato products and a variety of homemade sausages.  This little story is about how they came together to make a wonderful dinner.

It started with Barese Sausage. These finger size sausages are made of beef, lamb, and pork, flavored with parsley, garlic, and pecorino cheese. They come linked together which makes them easier to grill, and this is my favorite way to cook them. They have a complex flavor that is not at all spicy, but still delights the palate.

I chose imported whole wheat linguine for the pasta portion of this meal. In a very small nod to healthier options I have been using whole wheat pastas more often. The taste Is a bit heartier and stands up well to bigger flavors.

Finally, I used canned Italian Cherry tomatoes for the sauce. These sweet little nuggets are packed in tomato puree and have a convenient pop top can and the “just right for two” 14 ounce size. So, the starring players were in place and needed to meet their supporting actors. Onions and garlic of course, sauteed in olive oil laid the foundation. Once they were lightly caramelized the tomatoes went in. I gave them a gentle squish and let them simmer until they came together in a thick sauce.

It would have been wonderful to add some fresh basil and parsley, but my balcony herbs are having a slow start, so I used some of my homemade pesto, always ready in the freezer for just such occasions. Once the pasta had cooked to al dente, I added a ladle or two of the pasta water to the sauce  and finished with freshly grated Pecorino. I chose to serve the Barese along with the pasta so that we could fully enjoy its unique flavor.

This is what I call a “No recipe, recipe.” The description above and these few notes are all you need.

I used one small onion sliced lengthwise and two cloves of finely chopped garlic.  Use as much olive oil as you like (1 Tbsp or more) and one can of tomatoes to serve 2 with a little left over.

I cooked about 4 ounces of pasta in salted water. I saved about 3/4 cup of the water for the sauce. I added 1/4 cup of pesto, but more or less would be fine. I like a lot of grated Pecorino (1/3cup), but use as much or as little as you want.

The final touch was a Green Bean Salad. I made a variation of my Mom’s salad. Since I have returned to the blog, I feel the need to share an actual recipe. While my Mom’s used basil or mint and garlic, this time I used lemon zest, rosemary, and lemon thyme. I used a bit of lemon juice and some rosemary infused vinegar. Every recipe can be tweaked to suit any cooks whim.

Mom's Green Bean Salad
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Nothing says summer like fresh green bean salad. This is my mother's recipe. She always made it with mint, but I also like it with fresh basil. Either way it is the perfect companion to grilled chicken.
Mom's Green Bean Salad
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Nothing says summer like fresh green bean salad. This is my mother's recipe. She always made it with mint, but I also like it with fresh basil. Either way it is the perfect companion to grilled chicken.
Ingredients
Servings:
Instructions
  1. Blanch the green beans in salted boiling water for 3-4 minutes (until they are the tender crisp that you love.) Plunge in ice water to stop cooking and drain well.
  2. In a salad bowl combine the vinegars and olive oil. Stir in the garlic and add the drained green beans and basil (or mint).
  3. Toss to combine and season to taste with salt and pepper. Chill for at least an hour before serving.
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It feels good to be back and much like riding a bicycle, I remembered how to do it, more or less.

Sunday Gravy By Any Other Name

Over the years I have shared memories and recipes about and for Sunday Gravy. Some call it Sauce, some call it Gravy,it is by definition a Ragu (not referring to the stuff in the jar here). I am Italian through and through and when it comes to this delicious staple, whatever you call it, another little pinch is always good.

This adventure involves lamb, possibly my favorite meat. I grew up eating lamb almost every week. It was always in the form of Lamb Chops; not the dainty Loin morsels, but the shoulder and round bone ones that were boulder in flavor and texture. My Mother broiled them with just a sprinkle of garlic salt and served them with pride. My father and I ate them with gusto. Mom did, too.

Now, I eat lamb in many other forms, although, I still love those chops of my youth. I have been known to throw a butterflied leg of lamb on the grill on occasion and I am very happy that Lamb Burgers are having their day on many restaurant menus. I make them at home from time to time and have even gotten Papa D to enjoy them. So, why not use some ground lamb in a Ragu?

This ragu features Ground Lamb combined with an equal amount of Italian Sausage. The base was onions, garlic, and carrots (I don’t do celery, it’s personal). Some pancetta and red pepper flakes were in there as well. Tomato Paste was added and allowed to cook out. Then some dry red wine went in for deglazing and flavor. San Marzano Tomatoes were added after they were hand crushed (it is so satisfying).

This glorious mixture simmered for an hour or so, perfuming the house exquisitely. Fresh woody herbs were added with some salt and the simmering went on for another hour. Finally the tender and dried herbs came into play. A bit longer on the stove and it was ready to spend the night in the refrigerator. It is my belief that Sunday Gravy is always better on Monday. And it was.

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Lamb and Sausage Ragu

This meat based tomato sauce is the perfect partner for any cut or wide pasta. Gravy, Sauce, Ragu, whatever you call it, is delicious on Sunday or any other day of the week. It also freezes very well.

Servings: 8 or more
Author: Mama D
Ingredients
  • 2 Tbsp. Olive Oil
  • 1 Large Onion Chopped
  • 4-6 Cloves Garlic Finely chopped
  • 1/2 Cup Finely Chopped Carrot
  • 2-3 Oz. Pancetta Chopped
  • 1/2 Tsp. Red Pepper Flakes More or less to taste
  • 1 Pound Ground Lamb
  • 1 Pound Italian Sausage Hot or mild as you like it
  • 1/4 Cup Tomato Paste
  • 1 Cup Dry Red Wine
  • 2 Cans San Marzano Tomatoes 28 ounce size
  • 2-3 Tbsp. Fresh Chopped Woody Herbs Rosemary, Thyme, Oregano, etc.
  • 1 Tbsp. Dried Herbs An Italian blend works well
  • 1 Tsp. Salt More or less to taste
  • 1/3 Cup Chopped Fresh Basil
Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the the onions, carrots, garlic, pancetta, and red pepper flakes. Allow to cook for 3-5 minutes until everything begins to soften and become fragrant.

  2. Crumble the sausage and lamb into the pot and stir to combine it with the vegetables. Cook until the meat has lost its pink color. This takes 8-10 minutes

  3. Mix in the tomato paste and let it cook out for at least 5 minutes. Add the wine and stir to loosen any browned bits. Continue to cook until the wine is almost evaporated.

  4. Crush the tomatoes and add them to the meat mixture. Bring the mixture just to a boil, then reduce the heat to medium low and allow to simmer partially covered for at least an 1 hour or so. You can add some stock if it seems to be getting too thick.

  5. Add the woody herbs and simmer for 30- 45 minutes. Add the salt and dry herbs and simmer for 30 minutes more. Taste and adjust seasoning. Add the chopped basil and cook for a few more minutes.

  6. If you can, refrigerate the ragu overnight.while it will be very tasty the day you make it, it will be even better the next day. Serve over a thick long pasta like tagliatelle or bucatini or a cut pasta like rigatoni.

What’s On Hand Pasta

The dog days of summer seem to have arrived a bit early this year. It is hot and humid and the occasional showers make it all the more hot and humid. Being out in this kind of weather no longer thrills me. At times I find myself “Summer Hibernating.”  Sometimes that means that I won’t leave the house, even for groceries, and that means that I have to delve into my freezer, fridge, and pantry to make dinner. Here’s what happened a few nights ago.

First stop was the freezer. It was time to get all those bags of vegetable scraps out of the cold and into the pot to make some vegetable stock. Click on this link to learn what that’s all about. I also found two links of Turkey Italian Sausage while I was rearranging things. Pasta came to mind because I knew it would make Papa D’s heart sing to dig into a bowl of pasta no matter what it was mixed with. I decided to use my soon to be wonderful vegetable stock for the base of a lighter sauce, it being summer and all. Now I needed to round out the flavors.

In the pantry I found a started bag of fancy fettuccini, more than enough for two. I also came upon a jar of Artichoke Salad. I bought it on a whim one day and knew that I could use it for something eventually. If you haven’t seen this before; it is marinated artichoke hearts with roasted red peppers, olives, and some fairly decent seasonings. Quick sauce in a jar. Of course I couldn’t just leave it at that. Onions and garlic had to come along, and I added a few more marinated artichokes (also in the pantry) to fill in the spaces a bit.

A thorough search of the fridge turned up two grilled chicken thighs topped with pesto and a small container of mozzarella pearls and of course my trusty wedge of Pecorino Romano. I looked at them and thought…Why not? Let the creative process begin!

I used some of the marinade to saute the sausage and once it was cooked, I added the onions and garlic and let everything get acquainted for a few minutes. I drained the artichoke salad well and added it to the pan. Around the same time I sliced up the chicken thighs and added them in as well. Once everything was getting some color, I added about a cup of vegetable stock. The mozzarella pearls went in next. This required a lot of stirring but they finally kind of melted leaving just a few intriguing stringy ribbons that I think added some texture and interest to the sauce (sticking to that story).

While all of this was happening in the skillet, the pasta was boiling up to al fente perfection in a pot nearby. Finally the kitchen planets aligned and it was time to put everything together. A few more minutes and it was show time.

This qualifies as a “Non-Recipe, Recipe” that will most likely never be exactly the same each time it is prepared, it all depends on what’s “On Hand.” Here are a few guidelines based on how I did it this time:

  1. I used about 8 ounces of pasta which was enough for two servings with a lunch portion left over. I used fettuccini but it would be just as good with a cut pasta…maybe better.
  2. I used a 12 ounce jar of Artichoke Salad and maybe a quarter of a jar of Marinated Artichoke Hearts. Everything was drained well and I did use about 1 tablespoon of the marinade to get things going in the skillet.
  3. I removed the casings from the sausages and browned it in the skillet. I used cooked chicken, but you could use more sausage or all chicken or something else.
  4. Onions and garlic were added because this is Mama D’s Kitchen after all. Add any other veggies you would like. Mushrooms and/or zucchini would be good.
  5. Use vegetable or chicken stock as you wish. About a cup is enough. You will also want to add a good ladle of the water from the pot before you drain the pasta.
  6. Cheese is up to the cook. I used Mozz, but it wasn’t easy. Provolone, Asiago, or Fontina would work or just go with a generous grating of the Romano.
  7. Serve it up and enjoy.

 

 

Cauliflower Mac & Cheese, Again.

Disclaimer: I confess that I have shared various recipes for Cauliflower Mac & Cheese over the years. That is because I really, really like it. This, as with the other versions, takes a slightly different path. You can check these and lots of other recipes out on my website: mamadskitchen.net.

Even though spring is here, a casserole of comfort food love is a welcome weeknight supper once in a while.  Nothing says comfort food love like homemade Macaroni and Cheese, full of comfort and unfortunately, fat and calories. This is my attempt to take away some of the bad and keep most of the good intact.

Enter everyone’s (well, most everyone’s) favorite chameleon vegetable, cauliflower. Cauliflower is everywhere these days, often under the radar, in pizza crust, mashed potatoes, and of course as the low carb rice substitute.

One of the best things about cauliflower is how well it plays with others. That’s how it came to have a starring role in this dish. Cut into florets and cooked to al dente, it blends with cut pasta seamlessly. This dish is equal parts of cauliflower and pasta. Since cauliflower shrinks and pasta grows when cooked, I measured accordingly.

We all know that a delicious Mac & Cheese is only as good as the cheese used, so I chose a combination of Aged Cheddar and Smoked Gouda. They both provide big flavor, and that means that you need less to get that big cheese bang for the buck. Any cheese(s) that you love will work, however.

I used 2% milk because I think it gives enough creaminess without as much fat as cream, half & half, or whole milk would.  Smoked paprika and cayenne add a bit of heat and color, but you could add whatever flavors you would like.

Now, about the prosciutto. It added a saltiness and texture the dish. You could substitute ham or bacon or leave the pork products out completely. Remember this is going to be your recipe.

Finally, a word about the topping. French Fried Onions out of the can are one of my guilty pleasures. They are delicious on a green bean casserole, as a crunchy salad topping, or all by themselves as a crunchy salty snack.

So here is your Cauliflower Mac & Cheese springboard waiting for you to take the plunge.

Cauliflower Mac & Cheese
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Servings
4
Servings
4
Cauliflower Mac & Cheese
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until just al dente. Add the cauliflower and cook 2 minutes more. Drain and set aside.
  2. Melt the butter in a medium saucepan. Add the shallots and cook until they begin to soften. Add the flour and stir to form a roux. Cook for 2 minutes.
  3. Gradually add the milk, stirring constantly. continue to cook stirring constantly until the sauce comes to a gentle bubble and thickens.
  4. Remove from the heat and add in the cheese, stirring until it is melted. Add the paprika and cayenne and taste for seasoning. Add what it needs.
  5. Combine the cheese sauce with the pasta, cauliflower, and prosciutto (if using). Pour into a 2 quart casserole that has been lightly coated with cooking spray.
  6. Cover with foil and bake at 350 degrees for 25 minutes, until the sauce is bubbling.
  7. Sprinkle with the fried onions and bake uncovered another 5 - 7 minutes until the onions are golden brown. Allow to rest 10 minutes before serving.
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Porcini Pasta Revisited

When something is wonderfully delicious, it earns the right to be made again. It also earns the right to be tweaked a little to make it even more wonderfully delicious. Porcini Pasta is just that kind of recipe. I first made it as a side dish to enhance grilled steak. It stole the show so to speak. It was definitely tasty enough to move into the spotlight as a main dish. I dressed it up with a little cheese and served it to non-meat eating guests. Again it was a home run. Could the third time be even more of a charm? So here’s what I came up with.

It was one of those days that seemed busy from the minute my feet hit the floor. Errands, laundry, and a bit of grandboy sitting and before I knew it, dinner (or plans for it) was looming on the horizon. Time to take stock of what was interesting in the pantry. Porcini pasta was sitting in an unassuming corner and not too far away was a jar (yes, I do succumb sometimes) of Alfredo Sauce. A brief foray into the refrigerator yielded  crimini mushrooms and some prosciutto. I also found a chunk of Aged Asiago Cheese. I sensed that this could be the start of a wonderful friendship.

I gave some thought to how I was going to use the prosciutto. I decide to see if I could fry it to create crispy bits much like bacon. The thin slices frizzled up beautifully and crumbled into wonderful salty flakes that would serve as both a surprise crunch in the sauce and a garnish.

Using my original recipe as a guide, I sliced the mushrooms and chopped up shallots and garlic. These cooked in the drippings  from the prosciutto and some olive oil until they were lightly caramelized.

While the water for the pasta boiled, I thinned the Alfredo sauce with some chicken broth and let it simmer with the mushroom mixture. I added a good amount of the grated Asiago and a generous amount of freshly ground pepper. I cooked the pasta until it was barely al dente, drained it and added it to the sauce along with half of my prosciutto flakes. Things got happy for a few more minutes and dinner was ready to plate. All it needed was a sprinkling of a little more cheese and a flurry of prosciutto flakes.

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Porcini Pasta Revisited

The original side dish recipe has graduated to an easy Weeknight Supper.

Servings: 3
Ingredients
  • 8 Ounces Porcini Pasta
  • 3 Ounces Prosciutto
  • 8 Ounces Crimini Mushrooms Sliced
  • 1/2 Cup Chopped Shallots
  • 3 Cloves Garlic Chopped
  • 1 Tbsp. Olive Oil
  • 1-1/3 Cups Alfredo Sauce
  • 1/2 Cup Chicken Broth More or less as needed
  • 1 Cup Grated Asiago Cheese Divided
  • 3/4 Tsp. Freshly Ground Pepper
Instructions

  1. Bring a large pot of pasta to a boil. While the water heats prepare the sauce.

  2. Heat a large skillet over medium heat. Add the olive oil and heat. Add the prosciutto and cook until it is crispy. remove from the pan and drain on a paper towel.

  3. Add the mushrooms, onions, and garlic to the drippings in the pan. Cook stirring occasionally until everything is lightly golden brown.

  4. Add the Alfredo sauce and the chicken broth and cook over low heat for 5 minutes or so.

  5. Cook the pasta until it is just barely "al dente."

  6. Add 3/4 of the cheese and half of the prosciutto to the sauce along with the pepper. Drain the pasta and add it to the sauce. toss to coat and allow to cook for a few minutes more.

  7. Pour into a serving bowl and top with the remaining cheese and prosciutto.     Serve

If my truth be told, I hardly ever make anything the same way twice, not that there’s anything wrong with that. I am always looking for ways to make things better or to incorporate ingredients that I have on hand. That’s how Mamam D’s Kitchen of Love rolls.