Category Archives: 10. Pasta

Slow Cooker Spaghetti Sauce

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Slow Cooker Spaghetti Sauce

8 servings

 

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 (28 ounce) cans stewed tomatoes, drained but reserve liquid for later

1/2 cup red wine

1/2 cup sliced green olives

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon paprika

1 teaspoon chopped fresh parsley

1/2 teaspoon ground white pepper

1/4 teaspoon cayenne pepper

 

1 1/2 tablespoons olive oil

1/2 cup finely chopped sweet onion

2 cloves garlic, crushed and chopped

1/3 cup sliced fresh mushrooms

1 tablespoon brown sugar

1/2 cup red wine

 

Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1/2 cup of red wine, green olives, basil, oregano, paprika, parsley, white and cayenne pepper in a slow cooker.

Set the cooker to Low.

Place 1 1/2 tablespoons of olive oil in a skillet over medium heat

Saute sweet onion until the onion just begins to soften, about 2 minutes

Stir in garlic and cook the mixture for 3 more minutes before mixing in mushrooms

Reduce heat, and stir in the brown sugar, and mix to dissolve

Pour 1/2 cup of red wine into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine

Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 6-8 minutes

Pour the mixture into the slow cooker

Cook on Low for 8 hours to overnight

Add more red wine or reserved tomato juice if needed to prevent the sauce from getting too thick and burning on the bottom

 

* I sautéed some meatballs and added them when there was about an hour left to cook

* After 7 hours cooking, if the consistency is too soupy to serve over pasta, add one 6-oz can of tomato paste which should bring it to the right consistency

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Linguine with Tomatoes, Olives, and Goat Cheese

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Linguine with Tomatoes, Olives, and Goat Cheese

 

1/2 pound dry linguine, cooked al dente

2 tablespoons butter

3/4 cup onion, chopped

2 tomatoes, cubed

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 cup kalamata olives, chopped

2/3 cup crumbled goat cheese

Salt and freshly ground black pepper to taste

 

Melt butter in a skillet over medium heat

Sautee onions for 3 minutes

Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes

Add olives and mix to combine

Drain fettuccine and add to the skillet

Cook until lightly browned, about 2 minutes

Season with salt and pepper

Sprinkle with goat cheese and serve

Chicken in a Creamy Mozzarella and Sun Dried Tomato Sauce

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Chicken in a Creamy Mozzarella and Sun Dried Tomato Sauce

Serves 4

4 skinless, boneless chicken breast

3 large garlic cloves, minced

1 small jar (3-4 oz) sun-dried tomatoes in oil, sliced or 1/2 cup dry packed

Salt, pepper and paprika to taste

1 cup half and half

1 cup mozzarella cheese, shredded

Basil and crushed red pepper flakes, to taste

8 oz penne pasta

 

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta and toss with a little olive oil to prevent sticking

Drain tomatoes from oil. Reserve 2 tablespoons of oil for sautéing (If using dry packed tomatoes, just add a bit of olive oil in place of the tomato oil)

In a large skillet, heat oil and add chicken

Season with salt, pepper and paprika, sauté on high heat for 2-3 minutes

Add garlic & sliced tomatoes, sauté for about 1 minute until garlic is fragrant

Remove tomatoes, garlic and chicken from the pan

Whisk half & half and cheese to the skillet, bring to a gentle boil

Immediately reduce to simmer and cook constantly whisking until all cheese melts & creamy sauce forms

If sauce is too thick, add reserved pasta water a little at a time to thin it out

Return tomatoes, garlic and chicken back to the skillet on medium heat

Stir in cooked pasta and simmer a few minutes to combine flavors

Add basil and red pepper flakes

Enjoy!

Baked Cheese Ravioli

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Baked Cheese Ravioli

 

Frozen Cheese Ravioli

Pasta Sauce

Mozzarella Cheese

Parmesan Cheese

 

Preheat oven to 400 degrees

Spread a layer of pasta sauce on the bottom of the baking dish

Place frozen ravioli on top of pasta sauce

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Top with more pasta sauce

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Cover with foil and bake in the preheated oven for 50 minutes

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Uncover and top with Mozzarella Cheese

Place dish back into the oven for about 10 minutes or until the cheese is melted and bubbly

Served with Parmesan Cheese, Garlic Bread and a Caesar Salad

Enjoy!

 

You can use the recipe as a base to expand with vegetables, meats and other seasonings.

Ham and Broccoli Casserole

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Ham and Broccoli Casserole

Makes about 4 servings

 

1 1/2 cups pasta cooked according to package directions

1/2 cup frozen or cooked broccoli, broken into small pieces

1/2 tablespoon olive oil

1 cup diced fully cooked ham

1 (15 ounce) jar Alfredo sauce

1/4 cup milk (add milk to empty sauce jar, shake and add to skillet to get all the leftover sauce)

Black pepper to taste

1/2 cup shredded Colby-Monterey Jack cheese

 

Preheat oven to 350 degrees. Grease a 9×13-inch baking dish

Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 5 minutes

Stir in the broccoli

Cook and stir until any excess water has cooked away and the ham and broccoli are hot

Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta

Stir everything together to coat the pasta with sauce and bring to a simmer

Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese

Bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes

Tomato Alfredo

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Tomato Alfredo

Serves 4

1 (14.5 ounce) can diced tomatoes

1 cup tomato sauce

1 cup sour cream

3/4 cup grated Parmesan cheese

1 cup frozen green peas

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves minced garlic

1/2 pound dry fettuccine pasta

Season with Basil and Oregano

Salt and black pepper to taste

 

Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain

Sauté onion and garlic in olive oil over medium heat for 3-5 minutes

Add tomatoes, sauce, sour cream, and parmesan

Add pasta and peas

Basil, Oregano, Salt and pepper to taste

 

Serve with a Caesar Salad and Garlic Bread

Pantry Puttanesca

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Pantry Puttanesca

This makes 4 servings

1/3 cup olive oil

3 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes, or to taste

1 teaspoon dried oregano

3 anchovy fillets, chopped, or more to taste ( I didn’t add these to mine )

 

2 (15 ounce) cans diced tomatoes, drained

4 servings of spaghetti

6oz jar pitted kalamata olives

3oz jar capers

Parmesan cheese

 

Fill a large pot with water. Bring to a rolling boil over high heat.

As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir about 1 to 2 minutes.

Stir in the red pepper flakes, oregano, and anchovies.

Cook until anchovies begin to break down, about 2 minutes.

Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer.

Use the back of a spoon to break down tomatoes as they cook.

Simmer until sauce is reduced and combined, about 10 minutes.

Meanwhile, cook the pasta in the boiling water.

Drain when still very firm to the bite, about 9 minutes, reserve 1/2 cup pasta water.

Stir the olives and capers into the sauce

Add pasta and toss to combine.

Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Serve with a sprinkle of parmesan cheese

Enjoy