Creamy Cherry Tomato Pasta Sauce

Seasonal and fresh as can be, this silky, creamy, slow-roasted tomato sauce does not contain any cream!  All you need to create this luscious sauce is 2 pounds or so of cherry tomatoes, olive oil, fresh basil, oregano, and garlic.  My sauce has a golden hue due to the combination of yellow and red cherry tomatoes. I used Sun Gold (yellow) and Sweet Million (red) cherry tomatoes because they are the most plentiful in my garden right now but any kind of tomato will work in this slow-roasted recipe. 

If you don't have a garden, the next best thing is to visit a local farmers' market for freshly picked tomatoes.  Many grocery stores stock locally grown tomatoes too.  I love walking in my garden in the morning to see what is ripe for picking.  I grow poblano peppers, little cucumbers (See my Mom's Refrigerator Pickle recipe here), cherry tomatoes, big heirloom tomatoes which are just starting to ripen, plus lots of herbs such as basil, parsley, oregano, marjoram, tarragon and a few varieties of thyme.  

Cut the cherry tomatoes in half and put them on a baking sheet.  Cover them with plenty of extra virgin olive oil, salt, pepper, sliced garlic and lots of fresh basil and oregano and pop them in a 250 F preheated oven for about 3 hours.  No tossing or turning, just let them roast away.  

When you pull them out of the oven they will be soft and intensely flavorful!  Wait a few minutes to allow the tomatoes to cool a bit, then scoop the tomatoes, herbs and garlic out of the olive oil with a slotted spoon and place half of them into a saucepan. Place the other half of the roasted tomatoes in a tall measuring bowl and blend with an immersion blender (or regular blender) until almost smooth then add them to the other tomatoes in the saucepan.  Stir in 1 generous tablespoon of butter and heat gently while you prepare the pasta.  Be sure to strain and save some of the oil from the baking sheet for bread dipping! 

Add the sauce to your cooked pasta, toss gently and enjoy! So easy and the freshest-tasting pasta sauce you will ever make.  

Notes:  

• If you use larger tomatoes, scoop out as many seeds as you can before roasting.  Cut into even pieces.  
• Adding 1 chopped onion is optional
• Strain and save the oil from the roasting pan to use as a dip for crusty bread
• These slow-roasted tomatoes can also be used as a topping for bruschetta along with some burrata cheese. 

Creamy Cherry Tomato Pasta

This makes approximately 4 side-dish servings of pasta

Printable Recipe

2 pounds (I used a little more) cherry tomatoes, sliced in half 

8-10 fresh basil leaves, torn into pieces

8-10 fresh oregano leaves, chopped

3 cloves garlic, sliced very thin

1/4 teaspoon red pepper flakes

1 tablespoon sugar

1/2 teaspoon ground pepper

1/2 teaspoon salt

3/4 cup extra virgin olive oil

1 Tablespoon butter (reserved for reheating the sauce) 

1 pound dried pasta of your choice

Freshly chopped Italian parsley for garnish, optional

Preheat oven to 250 degrees.

Arranged cut tomatoes on a baking sheet. Sprinkle with the sugar, salt, pepper and red pepper flakes.  Scatter sliced garlic and herbs over the tomatoes. 

Drizzle all over with olive oil .  

Roast, uncovered until tomatoes are very tender, about 2-1/2 to 3 hours. 

Transfer with a slotted spoon to a saucepan.  (Don't throw out the oil.  Strain it and use it for dipping crusty bread.)

Remove about half of the tomatoes, together with herbs and garlic, and place in a deep mixing bowl and blend with an immersion blender (or use a regular blender) until just barely smooth.  Return to the saucepan.  

Add 1 tablespoon of butter to the sauce and heat gently while you prepare the pasta.  I used Campanelle pasta but use any pasta you wish and prepare as directed on the package.

Drain cooked pasta and place in a serving bowl.  Add the tomato sauce, toss gently, top with some freshly chopped Italian parsley and enjoy! 

Duck Ragu Pasta

There is a wonderful Italian restaurant in town that serves a very popular duck ragu pasta which I love and have always wanted to try and recreate at home.  After searching for all the recipes I could find, I took the best parts of several and made my own version.    I must say, it turned out quite well! 

This is a recipe that requires a little advance planning.  First you need to find some duck leg quarters (with the thigh attached).  We are lucky enough to have a poultry farm store nearby that sells frozen duck legs but if you can't find legs, go ahead and buy a small whole duck and cut it in half. 

If you don't like duck (even people who dislike duck love this ragu), you could use bone-in country-style pork ribs. 

The duck legs are slow roasted in a blend of vegetables, spices and tomato sauce for 1-1/2 to 2 hours in the oven.  The best part of this recipe is the duck legs can be roasted a day ahead and reheated in the sauce the next day. 

When they come out of the braising liquid they are pull-apart tender.  The meat is then shredded and returned the the braising liquid.

I served my duck ragu with pappardelle pasta but use your favorite thick cut pasta.

Top it with some fresh parsley and a generous sprinkle of Grana Padano cheese and start twirling!  This is a wonderful fall and winter comfort-food, pasta. Enjoy!

Since this is my first post of 2020, I'd like to wish you all a Happy New Year from my family to yours!  Cheers to all and here's to a delicious year ahead! (Christmas Day in SE Wisconsin)

Duck Ragu Pasta

Printable Recipe

Note: For those readers who live in the Milwaukee Metro area, I buy my duck legs frozen at Tower Chicken on South 6th Street.  They also sell the best roasting chickens you can find and people line up to buy turkey for Thanksgiving.

Do Ahead:  The duck legs and ragu can be prepared a day ahead and reheated at the time of serving.

Serves 4

The day before, rub duck legs all over with the dry rub.  Don't worry if they are frozen, they will thaw overnight in the refrigerator.

Dry Rub for Duck:

2 duck legs
1 teaspoon brown sugar, packed firmly
1 teaspoon salt
1/2 teaspoons black pepper
1/4 teaspoon ground cayenne

1/8 cup dried porcini mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 stalks celery, finely diced
1 medium onion, finely diced
1 medium carrot, finely diced
2-3 cloves garlic, minced
1 cup full-bodied red wine
1 cup chicken stock
1 large can whole Italian plum tomatoes in with juice (use the best available)
1/4 teaspoon crushed red pepper
2 sprigs of thyme
1 small bay leaf

12 ounces dry pappardelle pasa
Grana Padano or other good Parmesan cheese, grated
Chopped fresh parsley for garnish

In a small bowl, combine salt, brown sugar, black pepper, and ground cayenne and rub mixture over duck legs well. Refrigerate 24 hours. Trim legs of excess fat before sautéing.

Soak porcini mushrooms in ¼ cup boiling water for 30 minutes. Mince very finely and return to soaking liquid.

Finely dice celery, onion and carrot and place in a bowl.  Mince garlic and place in small prep bowl.

Place whole plum tomatoes and juice in food processor and process until tomatoes are just broken up. Place in medium bowl.

Heat oven to 325 degrees.

Heat a covered Dutch oven or enameled cast iron roasting pan (such as Le Creuset) over medium-high heat, add oil and then melt in butter. Add duck legs and sauté until nicely browned on both sides, about 5-7 minutes, turning once. Remove legs from pan and reserve. Remove all but the browned bits from the pan and add 1 Tablespoon olive oil.

Add celery, onions, carrots and garlic to pan and cook until lightly brown, about 6 minutes, turning down heat, if necessary.

Add red wine and bring to a boil. Add tomatoes and juice, red pepper and salt and pepper to taste. Stir in thyme sprigs and ½ bay leaf. Return duck legs to pan. Add chicken stock to cover if needed. Cook in oven until legs are very tender, about 1 1/2 hour to 2 hours.

Remove legs from pan and cool. Skim excess fat from top of the braising liquid.

When cool, pull meat from bones, shred with your fingers and return meat to sauce, discarding skin and bones. Add another splash of red wine and cook over medium heat until all ingredients are well blended and thickened slightly, about 10-15 minutes.

Meanwhile, boil pasta according to package directions.  Do not rinse.  Add pasta to duck ragu sauce and toss well.

Serve immediately topped with fresh parsley and grated cheese.  Pass extra cheese at the table.

Grilled Shrimp Scampi Pasta...A Gourmet Evening

This Grilled Shrimp Scampi Pasta is a great dish for entertaining as most of it can be prepped ahead of time.  It's a delicious combination of flavors with the addition of capers, thyme, tomato and lemon. With the shrimp being grilled, rather than sauteed, it adds another nice dimension of flavor.  It also gave my husband a way to help with the food preparation by doing the grilling!

Last weekend, we hosted our Gourmet Group.  I am so thankful that we had the weather we did, as the heat this weekend would have made al fresco dinner almost impossible.  Everyone commented on how magical the night was. Perfect temperature and no mosquitoes! I served this Grilled Shrimp Scampi Pasta and everyone loved it.  It was light and summery and we served grilled vegetables on the side which were prepped earlier in the day and served at room temperature.  I had be working on the recipe for two weeks ahead of time and kept tweaking it until we both thought it was perfect.

Our group consists of 5 couples. The host and hostess prepare the menu and send a printed version to each couple, with their assignment of one of the courses.  It's crazy, but we have been doing this for 25 years!  At least 3 of the couples, including my husband and I, have been in the group that long, with the 4th couple joining a few years later after one couple moved because of a job change, and the 5th couple has been with us for the past 10 years.  They replaced a couple that moved out-of-state after retirement. Hopefully, we can continue our tradition together for many more years to come :)

I was so happy that our friends were able to see my clematis collection in full bloom when they were here!  You can see the table above was also surrounded by clematis also and the evening air had a lovely scent.  With the heat wave we're having this weekend, we are so relieved that our dinner party was on such a beautiful night.

Grilled Shrimp Scampi Pasta

Printable Recipe

Serves 6

1-1/2 pounds dried pasta (I used Capellini)
2 tablespoons extra virgin olive oil
2-1/2 pounds large shrimp, peeled and deveined
Kosher salt and black pepper

2 tablespoons shallots, finely chopped
2 large cloves garlic, minced (or to taste)
1 pinch crushed red pepper flakes
1-1/2 cups dry white wine (I used Chardonnay)
Zest and juice of 2 organic lemons
5 tablespoons salted butter

1/2 cup fresh parsley, chopped
2 tablespoons chopped fresh thyme

Do Ahead Notes:

1. Pasta can be boiled, rinsed under cool water and drained in the morning. Under-cook slightly. Toss with a little olive oil and place in a zipper lock bag in the refrigerator until 1 hour before assembly. When ready to start dinner, heat a large pot of boiling water and add the already-cooked pasta for 1 minute, just long enough to heat through, and then add to a large saute pan along with the heated sauce and grilled shrimp.

2. Sauce can be made in the morning. Refrigerate until 1 hour before assembly. When ready to start dinner, reheat sauce in a large saucepan or microwave until heated. I like to double the sauce and pass extra sauce at the table.

3. Shrimp can be peeled and deveined a day ahead. Keep in a bowl with fresh ice on top, covered, in the refrigerator.

Directions:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water.

Skewer shrimp and brush with oil and lemon juice or extra sauce, if you have made it ahead. Allow to marinate at least 30 minutes to an hour. Season with salt and pepper. Grill for 1-2 minutes on each side. Remove from skewers and set aside.

Sauce: In a large skillet over medium heat, add 1 tablespoons olive oil. Add the shallots, season with salt and pepper and cook 5 minutes. Add the garlic, thyme, red pepper flakes, and sauté for another minute. Pour in the wine, lemon juice and zest, and reduce for a at least five minutes or so. Then add the diced tomatoes and capers, S&P, stir and cook until fragrant, 1-2 minutes. Stir in butter.

Add the shrimp and pasta to the sauce, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in half of the parsley.

Divide the pasta between plates and top with the remaining fresh parsley and thyme. Pass extra sauce at the table.

Pasta à la Monique and Sourdough Bread!

Even though the first week or so of spring has been challenging weather-wise, I have had a delicious, savory time in the kitchen!

Recently, Monique at La Table de Nana, shared this delightful pasta dish with rapini, bacon and pine nuts that included dry sherry.  I had just used sherry in a stir fry recipe not that long ago, and when she mentioned using sherry in her pasta dish I knew it would taste terrific.  And it did :)

I didn't have any penne pasta which Monique uses, but the campanelle pasta that I did have in the pantry worked fine and I love the spirally trumpet shape.

My pea shoots are still going strong so decided to add some as a garnish. It would be nice to stir them into the dish right at the end so they wilt slightly too. Such a good dish!  My husband loved it too.

I added a little more sherry and pasta water to make it even more saucy and tossed in lots of grated parmesan, as Monique suggests.  You can see Monique's instructions here.  I served it with some freshly made sourdough bread.

See that rabbit shape on the far right? That's the shape I was happy to finally create  :)

I've been keeping my sourdough starter alive for over a year but I've never been able to achieve the type of bread I'd been longing for until after I ordered a couple of books to read.  The bread above was made with Ken Forkish's levain ingredients and ratios from his book Flour Water Salt Yeast.  The whole wheat flour added to my starter feeding really made a difference.

Sort of fitting for Easter, don't you think?  My rabbit even has eyes and what looks like a hind leg :)

I used the techniques I found in Emilie Raffa's book Artisan Sourdough Made Simple.   She really does simplify the long process.  So far, I've tried two of her recipes and both worked very well with the greatest success coming from the 'high hydration' recipe.  It was so good I couldn't stop eating it myself :) The crust was amazing. Still not as 'holey' as some breads I see on Instagram but I'm happy with my first new results so far and I'll keep working on it!  I know a lot of people aren't into nurturing sourdough starters, and making bread, but if you are, just send me a private email and I can tell you what I did.

The past couple of weeks we've celebrated two birthdays in our family (including yours truly) and have two more coming up in the next two weeks with my husband's birthday falling on Easter Sunday this year.  Fun times ♥ 

Wishing you and your family a safe and joyous Easter or Passover weekend!

Monique's pasta would make a delicious side dish for your holiday menu :)

Pasta à la Monique for Two - 

1 diced shallot
3 or 4 cloves of minced garlic
1 small bunch of rapini, cleaned and cut into 1-2" pieces, discarding the tough ends
Toasted pine nuts
Cooked bacon, as much as you like - perhaps 2-3 pieces per person, diced
Cooked pasta, perhaps 1/2 pound of dry pasta - save a half cup of pasta cooking water before draining
1/8 cup dry sherry...or more :)
Lots of grated Parmesan - perhaps 4 oz or to your liking
Red Pepper Flakes, a pinch
Salt and Pepper to taste
Fresh basil, parsley or pea shoots for garnish :)

Heat a tablespoon or two of olive oil in a large saute pan over medium to medium high heat. Saute the shallot and garlic about a 30 seconds or so being careful not to burn.  Add rapini and cover pan to let it steam-cook for about 3 minutes until just barely tender.  Remove cover and toss in the rest of the pasta, pine nuts and bacon. Add the sherry and a splash of pasta cooking water and toss.  Add the parmesan and seasonings and toss.  Add more sherry or cooking water if you like.  Pass the Parmesan and red pepper flakes at the table.  Simple and tasty!!

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Crab Pasta in Lemon and Wine Sauce

Bursting with fresh, lemon flavor, I chose this Dungeness Crab pasta as the main course at our Gourmet Group dinner last month.  Even though Dungeness Crab isn't in season right now, thanks to Costco, and many other good seafood departments of major grocery stores, you can find them frozen or already thawed. Costco has the best pricing on these gems and they are usually found in the seafood 'road show' on Fridays and Saturdays.

It was the first time I had ever tasted Dungeness crab and we really enjoyed the delicious, sweet flavor. Getting the meat out of the shells takes a bit of time, but well worth it if you aren't cooking for a crowd. You can also shell them the day before you use the crab meat. If you do a web search on how to shell a Dungeness crab you'll find several helpful YouTube videos.

Along with the Prosecco, lemon juice and crème fraîche; shallots and red pepper flakes give the pasta sauce a lovely depth of flavor.  Everyone loved it!  If you can't find Dungeness Crab you can use the crab meat of your choice or even substitute lobster or shrimp.

We served the crab pasta with sauteed green beans and almonds. It's a fine dish worthy of company or a special weekend meal.  The left-overs still tasted great the next day with squeeze of more fresh lemon juice.

Most of you already know how much as I love my garden but sometimes it can be a dangerous place! I was weeding in my garden last week and got a nasty sting! It took a full week for the pain, swelling and itching to subside. Please be aware of aggressive yellow jackets and wasps building their nests at this time of year if you are a gardener or simply enjoy being outdoors. 

It's hard to believe we are only one month away from the beginning fall!  In some areas school has already begun.  My garden is brimming with tomatoes, zucchini and eggplant right now. Enjoy the harvest season!

Crab Pasta in Lemon and Wine Sauce

Printable Recipe

Serves 4

2 tablespoons extra-virgin olive oil 

1 large shallot, chopped

1/2 dried red pepper flakes 

3/4 teaspoon fine sea salt

1-1/2 cups dry Prosecco sparkling wine

1/2 cup crème fraîche 

Zest of 2 organic lemons 

1/4 cup fresh lemon juice 

1 pound shelled cooked Dungeness crab 

1 pound linguine 

1/4 cup chopped flat-leaf parsley 

Using medium heat, warm oil in a large saucepan. Cook the chopped shallot until softened, 3 to 5 minutes, stirring occasionally. Add the pepper flakes and salt, then stir in the Prosecco and crème fraîche. Bring the mixture to a boil over medium-high heat and reduce about 1- 1/2 cups. This should take about 10 to 15 minutes. 

Meanwhile, get the pasta water boiling in a large pot. 

Add lemon zest, lemon juice, and shelled crab into the Prosecco sauce and remove from heat. 

Boil pasta until just tender, according to package directions. Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.

Adapted from Sunset Magazine.

Grilled Halibut and Kale Pesto Pasta.

Hello everyone! Here is a very tasty dish for your summer grilling.   

This delicious Grilled Halibut with Lemon-Caper Wine Sauce and Pasta with Kale and Walnut Pesto are company-worthy recipes but also an easy and delicious meal to make any time you can find halibut available at a reasonable price.

My husband and I were lucky enough to find halibut again in the fish case at our local market just last week.  We like to grill fish on the flat side of a cast iron griddle so that we don't loose any fish that flakes apart and falls through the grates.  The griddle has saved many a tasty morsel! 

I don't know how I first came across the recipe for kale and walnut pesto, but it was probably one the best new recipes I tried this year.  My personal twist on the recipe was adding some chopped garlic scapes from the garlic that I grew for the first time this season but you can simply add a clove of regular garlic. Thank you to Monique for the encouragement to grow garlic! I can't believe it will be time to plant garlic again next month! Time to scope out the local garlic sold at the farmers markets, which is the best to use for growing your own garlic. 

I want to thank everyone for your wonderful comments on my last post when I announced that I had broken my wrist! Also, many thanks for the wonderful emails, cards and care packages! Each and every one meant so much to me.

Until next time!

Grilled Halibut with Lemon-Caper Wine Sauce

Printable Recipe

Serves 4

1/2 teaspoon grated lemon peel (use organic, if possible)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine (optional)
2 garlic cloves, minced
3 tablespoons thinly sliced fresh basil (divided)
2 teaspoons drained capers, coarsely chopped
4 halibut filets, about 6-8 ounces, cut from the thick end for even grilling

Whisk together lemon juice, lemon peel, olive oil, wine and garlic in small bowl. Stir in 2 tablespoons fresh basil and capers. Season with salt and pepper to taste. Cover and let stand at room temperature until ready to use. Vinaigrette can be made 1 hour in advance.

Pat fish dry with paper toweling and brush about 1 tablespoon of the vinaigrette.

Place a cast iron griddle on top of the grill grates with flat side facing up. Heat grill with cover closed to medium-high for about 10-12 minutes. When ready to grill fish, spray griddle with non-stick cooking spray. You may also broil the fish.

Grill (or broil) halibut for about 3-1/2 minutes per side until just barely cooked through (fish will continue to cook after removing from grill. Watch carefully as halibut can become dry when cooked too long. Transfer fish to a platter and tent lightly with foil. Note: If your fish comes with skin attached, grill the skin side first and remove skin with tongs before flipping over to other side, if desired.

Whisk remaining vinaigrette and pour over fish. Sprinkle with remaining tablespoon of basil and serve.

Adapted from Epicurious

Pasta with Kale and Walnut Pesto

Printable Recipe

Yield: 1 cup pesto

1/3 cup walnuts
3 cups chopped organic kale, thick stems and veins removed (you could also use arugula)
1 clove of minced garlic – or 1 tablespoon of chopped garlic scape, if available
¼ teaspoon red pepper flakes
Kosher salt
3/4 cup grated parmesan cheese (divided)
1/2 cup extra-virgin olive oil
1 pound of pasta of your choice
½ cup of pasta cooking water, reserved

Toast the walnuts in a preheated 350F degree oven until lightly browned and fragrant – about 5-7 minutes. Cool completely.

In a food processor with steel blade, pulse the walnuts until finely ground.

Add the kale, garlic (or chopped garlic scapes) and 1/4 teaspoon salt and pulse until finely chopped.

Add ½ cup grated Parmesan and pulse to combine.

Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. This will yield about 1 cup of pesto. Refrigerate until ready to use.

Prepare pasta according to package directions. Remove ½ cup of the cooking liquid before draining.

Add cooked pasta to a large bowl and add kale pesto to taste (roughly 1/2 cup per pound of pasta).

Add additional grated Parmesan to taste and enough reserved pasta cooking water to make a creamy sauce.

Serve immediately.

Adapted from Food Network

Turkey Sausage and Spinach Lasagna

Here is non-traditional idea for your Thanksgiving gathering.  I know that roasted turkey and all the traditional side dishes aren't enjoyed by or are practical for everyone. This lasagna recipe includes turkey but in the form of mild or hot turkey Italian sausage!

 

Adapted from an old Bon Appetit recipe, you may already know this wonderfully tasty lasagna.  The beauty of this recipe is that it can be completely prepared one or two days ahead of your gathering.  All you need to complete the meal is some delicious garlic bread and a favorite salad.  I love Ina's recipe for garlic bread, using a little less garlic and olive oil then she does. Today, I used Tuscan-seasoned olive oil for bread-dipping. 

My secret weapon for squeezing moisture out of the frozen spinach used in this recipe is this easy-to-use potato ricer!  It also great for squeezing moisture out of shredded zucchini - not to mention making perfect holiday mashed potatoes.  I also used my homemade tomato sauce that I made from my garden tomatoes, recipe here.  Feel free to substitute store-bought chunky marinara but homemade always tastes great. 

This is one easy Thanksgiving (or any time) dinner and your guests will be sure to love it!

You might recall in my last few posts, I've mentioned the mild fall we've been having. Not any more!  We had our first snow fall yesterday.  I hope all of you in the U.S. who may have been traveling to visit family for Thanksgiving weren't delayed by the weather in the Midwest.

A Happy and Safe Thanksgiving to all!

Turkey Sausage and Spinach Lasagna

Printable Recipe

Makes 8-12 servings, depending on serving size. 

Tip: Start a few days ahead by preparing the sauce first.  Assemble lasagna at least one day ahead. 

Ingredients:

1 1/4 pounds sweet or spicy Italian turkey sausages, casings removed (I used sweet)

1-15 oz container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 3/4 cups grated Parmesan cheese
2 large eggs
3 tablespoons whipping cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 uncooked lasagna noodles (Not No Boil Noodles!)
4 cups shredded mozzarella and provolone cheese (about 12 ounces)

For Tomato Sauce (makes 8 cups):

3 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
3/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian-style tomatoes
1 cup canned crushed tomatoes with added purée
1/2 cup dry red wine

To prepare tomato sauce, heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.) You may also substitute chunky store-bought marinara sauce and add the seasonings you like to equal 8 cups of sauce. However, if you have time, the sauce is wonderful!

To prepare turkey sausage, heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce (You may reserve some sauce for passing at the table, if desired). Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F.

Whisk ricotta, spinach, 1 cup grated Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup shredded mozzarella/provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup mozzarella/provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup mozzarella/provolone over lasagna. Dollop remaining ricotta mixture atop lasagna in 12 equal spaces. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil. (Can be prepared 2 days ahead. Refrigerate until time to bake).

If lasagna was made ahead, remove from refrigerate for 30 minutes. Bake lasagna 60 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 30-40 minutes longer (I reduced the heat to 350). Let lasagna stand 15 minutes before serving. (Lasagna can be baked 1 day ahead. Cool slightly, cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)

My Note: Next time I would make more sauce and reserve at least 2 cups to use for passing at the table when serving. This sauce would freeze well.

Adapted from Bon Appetit

Summer Harvest Pasta

I have a serious problem.  A problem I will mourn when I no longer have it.  It's an over abundance of tomatoes and a basil plant so prolific that it wants to become a shrub.  What to do with all of these beautiful tomatoes?  Salads, check. BLTs, check. Give some away, check.  Pasta...

This is a recipe that I first shared in 2009 and one I love to make every year at this time when local tomatoes, zucchini, corn and fresh basil are abundant and easy to find at farmers' markets everywhere. I felt it was worth repeating as it's such a delicious recipe and one both my husband and I love. 

This time, I used my prolific cherry tomatoes and some corn and zucchini I had just bought at the local farmers' market. 

Flavored with fresh herbs, it's creamy sauce is made from the juice of the tomatoes, a little white wine and cheese. Sound good?

Before the summer harvest comes to an end, please give this wonderful pasta a try!

Summer Harvest Pasta

Recipe adapted from Williams Sonoma
Printable Recipe

Serves 8 as a side dish

My Notes:  You can use cherry tomatoes in this recipe, just cut them in half and use about 1 to 1-1/2 pounds.I like to use the smaller, mezze penne pasta.  When you buy fresh corn at the farmers' market, cut the kernels off right away if you aren't going to use it and freeze in zipper bags for future use (don't forget to scrape off the corn 'milk' from the cobs too). I buy tomato paste in a tube so I can refrigerate it and use small portions such as this any time.  I used Chardonnay wine, which is what I like to drink with dinner, but use any white wine that you enjoy - or substitute chicken broth or stock.

 
Kosher salt, to taste
1/2 lb Penne Pasta (I used the smaller, mezze penne)
6 tablespoons olive oil, plus more as needed
Fresh Kernels cut from of 2 ears of corn
Freshly ground black pepper, to taste
4-6 small zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks (add more for a saucier pasta dish)
1 tablespoons sliced or grated garlic
1 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/4 cup white wine
1/2 cup thinly sliced fresh basil
6 ounces mozzarella cheese, grated
2 ounces Parmigiano-Reggiano cheese, grated

Preheat oven to 400ºF.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until just barely tender, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.

In a 12-inch oven proof saute pan over medium heat, heat 3 tablespoons of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl and set aside.

Return the pan to medium heat and heat the remaining 3 tablespoons olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.

Set the pan over medium-low heat. Add the onion, 1 teaspoon of salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.

Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the same oven proof frying pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.

Caramelized Onion Pasta with Madeira

Here's a simple last minute suggestion if you're interested in a Valentine's Day dinner idea that will really wow your sweetie without having to break the piggy bank! You may even have everything you need in your pantry already.

When I first saw this recipe on Food 52 I knew I had to try it.  Being an avid fan of caramelized onion anything, I was on board!  All you need is 1.5 pounds of regular yellow onions, some pasta, Parmesan cheese and a little fortified wine such as Madeira, but dry Sherry would work.  I used Madeira that I found for $5.99 a bottle at the liquor store.  

The onions are first caramelized in butter for an hour.  No, that is not a typo - One Hour.  Low and slow in the key to delicious, jammy caramelized onions. James Beard's original recipe calls for TWO sticks of butter.  Food 52's version has 10 Tablespoons of butter.  I used 8 Tablespoons and I think you could even reduce that to 6 Tablespoons.  The onions in the photo above have already cooked for one hour.  The pan was almost full of onions when I started so you can see how much they soften.  

At the end of an hour, a splash of Madeira and a good dose of freshly grated Parmesan cheese and you have a swoon-worthy first course or side dish.  I served mine as a meatless meal with some braised kale but this would be scrumptious with almost any kind of meat, poultry or seafood.  

The first time I made it I used sweet onions and found the pasta tasted just a little too sweet with the Madeira.  The next time, I used regular yellow onions and reduced the amount of Madeira.  Just right!  I really had a hard time keeping my fork out of the pan while I was taking these photos!  It’s so delicious!

Caramelized Onion Pasta

Adapted from Food 52 and James Beard

Printable Recipe

Serves 4 to 6 (small first-course portions)

6-8 tablespoons unsalted butter
1 1/2 pounds regular yellow (not sweet) onions, halved and sliced 1/4-inch thick
1 tablespoon sugar
Salt
2 Tablespoons Madeira (original recipe calls for 1/4 cup), can also use dry sherry
3/4 pound hot cooked pasta (I used fettuccine but papparadelle is also recommended)
Sea salt, for serving (if needed)
Grated Parmesan, for serving

Note:  Save a little of the pasta cooking water in case the sauce needs a little more liquid.

Melt the butter in a large (12-inch) skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and translucent, being careful not to burn them.  Reduce the heat to low and stir in the sugar and a pinch of salt. Continue cooking the onions slowly for about 1 hour, stirring occasionally. They should be dark, caramelized and gooey. 

Add the Madeira to the onions and cook for a few more minutes, then add the cooked and drained pasta to the pan.  Add a few tablespoons of grated Parmesan, and toss the pasta with the sauce until mixed together. Add just a little pasta cooking water, if desired.

Serve with additional grated Parmesan and some sea salt, if needed.

Grilled Chicken Pasta with Tomato and Eggplant Sauce

I still have an overabundance of homegrown ripe tomatoes with two large baking pans on my kitchen counter filled with them. Not a bad position to be in because we dearly love homegrown tomatoes but scary when it comes to using them all before they become overripe.  This year, I added San Marzano tomatoes to my garden just so I could make tomato sauce. 

I am also growing eggplant in a container on the patio for the first time.

I have many other eggplant recipes bookmarked, but the first one I wanted to make was this tomato and eggplant sauce to take advantage of all of those ripe tomatoes. The inspiration for the recipe is here.

This sauce can be used for chicken or fish alone, pasta alone, or for a combination of both as I did.  Even if you're not fond of eggplant, I think you will still love this recipe.  The eggplant adds just enough flavor but not so that it's overpowering. And, if you need further coaxing, eggplant is very healthy!  It's loaded with fiber, vitamins and minerals and is very low in calories. 

When I asked my husband how if he enjoyed the recipe, he responded "We can have this anytime!".  High praise, indeed :)  This weekend, I'm planning on preparing the same sauce to serve over grilled salmon. 

Grilled Chicken Pasta with Tomato-Eggplant Sauce

Adapted from Cooking Scout

Printable Recipe

4 servings

This fast and easy sauce makes a delicious topping for grilled chicken and fish. It is also wonderful over pasta.

4 boneless skinless chicken breast halves, pounded to a uniform thickness of about 1/2 inch thick

1 pound of pasta of your choice

3 tablespoons extra-virgin olive oil
4 large garlic cloves, minced

2 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
2 teaspoons salt
1/2 teaspoon pepper
2 cups unpeeled eggplant, trimmed and chopped into 1/4-1/2 inch pieces
4 cups (I used a little more) plum (or regular) tomatoes, trimmed and chopped into 1/4-1/2 inch pieces, along with their juice

Brush chicken with 1 tablespoon of the oil; rub with one minced clove of garlic, 1 tablespoon each chopped oregano and parsley, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and refrigerate for 1 hour or up to 8 hours. If you don't have access to the fresh herbs, you may substitute dried herbs but reduce to 1 teaspoon each.  If you have Mr. & Mrs. Dash Original seasoning it also makes a wonderful seasoning for grilled chicken. If using dried seasonings, also rub the chicken with oil before seasoning. 

Microwave chopped eggplant, in large microwave-safe bowl with 3 tablespoons water, covered, for about 3 to 4 minutes or until crisp-tender.  Drain excess liquid.

Cook the remaining 3 cloves of minced garlic in 2 tablespoons of olive oil in large skillet preheated over medium heat for 30 seconds or until fragrant. Increase the heat to medium-high and add the chopped tomatoes, eggplant and remaining 1 tablespoon oregano, 1 tablespoon parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-high to high heat 5 to 8 minutes or until eggplant is tender and sauce is slightly thickened. Can be made 1 day ahead. Cover and refrigerate. Reheat before serving.

Heat a large pot of water to boiling. Add 1 teaspoon of salt and cook pasta of choice (I used Capellini or Angel Hair pasta) according to package directions.

Oil grill grate and heat grill. Grill chicken, covered, over medium heat or coals for about 3-4 minutes on each side or until no longer pink in center, turning once. Allow to rest for 5 minutes. 

Place one chicken breast per person on a bed of pasta and spoon tomato-eggplant sauce over the top.  Sprinkle with a garnish a freshly chopped parsley and enjoy!