Tag: pasta
Linguine & Clam Sauce
Spaghetti aglio e olio
Sausage & Lentil Pasta
Al dente pasta and hearty lentils in a red wine sauce made with hot Italian sausage, onions and sun dried tomatoes
We have been making this particular dish for years, in fact if I remember correctly, we had this at a restaurant once and liked it so much we had to recreate it at home
Don’t tell anyone this but this meal has opened my eyes to lentils and how good they are
So let’s start there. Take 1 cup of lentils that you have rinsed and picked through
Picked through you ask?
Yes, because sometimes they have small stones and grit so just give them a once over
Add the lentils to a pot and cover with 2-3 cups of water
Bring to a boil then lower the heat and gently simmer for 25-30 minutes or until just tender
Remove and drain in a colander and set aside
While the lentils are cooking bring a pot of salted water to a boil and cook 1 pound of your favorite pasta according to the directions on the package
Reserve 1/2 cup of the pasta water when your draining the pasta
Add this to the pasta along with some olive oil in the pot and set aside
Why are we reserving pasta water?
The reserved pasta water contains starch from the pasta which will help your sauce adhere to the noodles
Moving on, we will need 1 onion chopped and 3 garlic cloves thinly sliced
In a large pan heat 2 tablespoons of olive oil over medium heat and add in the onions and garlic
Sprinkle with kosher salt and ground black pepper
Cook for 4-6 minutes until lightly browned and the onions start to turn translucent
Next up are the sausages
We are using 8 hot Italian sausage
You can certainly substitute sweet sausage or use a mixture of both
Remove the casing from the sausage and discard
Add the sausage to the pan in chunks
Cook the sausage for 6-8 minutes breaking it up into smaller bits as you go until browned and cooked through
Next we will need 2 tablespoons of sliced sun dried tomatoes in their oil
This ingredient is completely optional though I do urge you to give it a try
Not only do they add wonderful flavor they also add great color to the dish
Add them to the pan and cook for 2 minutes
Next we will need 1 cup of dry red wine (like a Cabernet) and 1 cup of chicken stock
Click on our link to make Homemade Instant Pot Chicken Stock
Add the wine to the pan, bring to a boil then reduce heat to a simmer and cook 6-8 minutes
Next we will add in the chicken stock
Bring the mixture to a boil then reduce the heat to a simmer and cook another 10-12 minutes
Chop 2 tablespoons of fresh parsley
Fold the lentils into the mixture
Sprinkle with the parsley and cook 4 minutes to warm the lentils through
Taste and reseason if needed with salt and pepper
Add the cooked pasta to the pan and mix with the sauce to coat all the noodles
Sprinkle with a little crushed red pepper flakes and serve!
Enjoy!!!
Simply Sundays! ~ Sausage & Lentil Pasta
Ingredients
1 cup of dry lentils (cooked until tender)
1 large onion
3 garlic cloves
2 tablespoons of sun dried tomatoes (optional)
8 hot sausage links, casings removed
1 cup of dry red wine (like a Cabernet)
1 cup of chicken stock
2 tablespoons of fresh chopped parsley
1 pound of pasta (cooked)
kosher salt and ground black pepper to taste
crushed red pepper flakes (optional)
2 tablespoons of olive oil plus 2 more for the pasta
1/2 cup of reserved pasta water
Directions
Rinse lentils and pick for any stones, cover in water and cook until tender about 30-35 minutes, drain and set aside
While the lentils are cooking bring a pot of salted water to a boil and cook 1 pound of your favorite pasta according to the directions on the package. Reserve 1/2 cup of the pasta water when your draining the pasta. Add this to the pasta along with some olive oil in the pot and set aside
In a large pan heat 2 tablespoons of olive oil over medium heat and add in 1 peeled and chopped onion and 3 peeled and sliced garlic cloves. Sprinkle with kosher salt and ground black pepper. Cook for 4-6 minutes until lightly browned and the onions start to turn translucent
Remove the casing from 8 hot Italian sausage links and and discard. Add the sausage to the pan in chunks. Cook the sausage for 6-8 minutes breaking it up into smaller bits as you go until browned and cooked through
Add 2 tablespoons of sliced sun dried tomatoes to the pan. Cook for around 2 minutes. Add in 1 cup of dry red wine (like a Cabernet). Bring to a boil then reduce heat to a simmer and cook 6-8 minutes
Next add in 1 cup of chicken stock. Bring the mixture to a boil then reduce the heat to a simmer and cook another 10-12 minutes. Fold the lentils into the mixture. Sprinkle with 2 tablespoons of chopped fresh parsley and cook 4 minutes to warm the lentils through. Taste and reseason if needed with salt and pepper
Add the cooked pasta to the pan and mix with the sauce to coat all the noodles. Sprinkle with a little crushed red pepper flakes and serve
Tools used to make this recipe
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
ZELITE INFINITY Chef Knife 8 inch
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2020
All rights reserved
Classic Cheese Lasagne
Special occasions, holidays and Sundays in our home always revolve around food
Surprise, surprise
It’s a tradition that both my husband and I grew up with and are proud to carry on
One memory we share is of homemade Italian lasagne
Brings me right back to Sundays at my parents house. Dinner was served early afternoon and always something big, like a roast beef or something Italian like lasagne
Layers of delicious pasta covered with gooey mozzarella, creamy ricotta cheese and tangy homemade tomato sauce… my mouth is watering just thinking about it
It may seem like there are a lot of steps to this Classic Cheese Lasagne, and there is. But it’s well worth it. Mainly because most of the components are made from scratch
Feel free to substitute dried lasagne noodles for the fresh pasta, but I implore you, please, please make your own tomato sauce
Homemade tomato sauce is so simple and worth the minimal effort
Here are two versions that we make regularly. One on the stovetop: Simple Tomato Sauce and one in the slowcooker: Slow Cooker Tomato Sauce
That being said, let’s start cooking!
Since there are a few components to this recipe, let’s break it down into manageable steps
Shred a one pound block of mozzarella. I put the block of cheese in the freezer for a few minutes to make shredding it a little easier
To prepare the ricotta cheese mixture, assemble one 32 ounce container of ricotta cheese, 4 grated garlic cloves, 1/4 cup of fresh minced parsley and basil, 1/2 teaspoon each of kosher salt and black pepper and 1/4 cup of crushed red pepper, 1 egg and 1/4 cup of Parmesan cheese
I like to grate the garlic cloves on a box grater so it blends evenly with the other ingredients
Add all of the ingredients to a mixing bowl and combine well
Now to make the bechamel sauce
This indulgent sauce is such a creamy, delicious addition to the lasagne
You’ll need 1 1/2 cups of whole milk, 3 tablespoons of butter, 2 tablespoons of flour, 1/2 teaspoon of kosher salt and 1/4 teaspoon of grated nutmeg
I just have to make a comment regarding the nutmeg
Nutmeg lends an earthy, warm flavor to the sauce that isn’t overpowering, but a nice enhancement
You can find powdered nutmeg in the spice aisle of your grocery store. You may also be able to find whole nutmeg which is inexpensive and has a longer shelf life
Grate a bit of that little nut on a microplane or fine grater and you’ll be amazed at the amount of flavor (and wonderful smell!) that it produces
Melt the butter in a saucepan over medium heat. Add in the flour and cook for 3-4 minutes while stirring
Slowly drizzle in the milk as you whisk. Heat until just boiling and stir constantly until thickened and smooth, about 10 minutes
Add in the kosher salt and nutmeg, stir and set aside
If you’re using dried pasta, cook a 1 pound package of lasagne noodles al dente according to the package instructions
Drain and blot dry with paper towels
If you’re using fresh pasta dough, we’ll begin at the point where the pasta has rested for at least 30 minutes after being rolled into a ball
I like to set up the work station at this point so once I start rolling the dough, I can begin the lasagne assembly line
Cut the dough into quarters and leave the remaining wedges covered in plastic wrap until you’re ready to roll
Working with one quarter at a time, run the dough through your pasta maker until they are in uniform sheets
All pasta rollers differ, so the actual thickness number will depend upon the brand. We prefer a thin layer of fresh pasta, the equivalent to the thickness of what you would buy in a dried pasta sheet
Spoon about a 1/2 cup of tomato sauce to thinly layer the bottom of a 13″ x 9″ casserole pan
Add in the sheets of fresh pasta, trimmed to fit the pan or the cooked, pre-made pasta
Evenly distribute about a third of the ricotta cheese mixture over the pasta and smooth out with an offset spatula
Sprinkle with a generous handful of the shredded mozzarella and a drizzle of the tomato sauce. We prefer less sauce on the inside of the lasagne
Repeat, covering each layer with pasta sheets, cheeses & sauce until you run out of ingredients ending on a layer of pasta. Reserve about 1/2 cup of mozzerella for the topping
Enter bechamel
Remember? The silky, indulgent guest we invited to this party?
Pour over pasta and smooth out in a layer
Top with the remaining shredded mozzarella and a sprinkle of Parmesan cheese if desired
Cover with foil and bake in a 375 degree oven for 30 minutes, then uncover and bake 30 more minutes until the top is melty and bubbly. Oh, this smells SO good!!
Remove from the oven and let sit at least 10 minutes before you dig in!
Serve with additional tomato sauce and a satisfied smile!
Enjoy!
Simply Sundays! ~ Classic Cheese Lasagne
Ingredients
1 pound block of mozzerella
Ricotta cheese mixture
1 – 32 ounce container of ricotta cheese
4 grated garlic cloves
1/4 cup of fresh parsley and basil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup of crushed red pepper
1 egg
1/4 cup of Parmesan cheese
Bechamel sauce
1 1/2 cups of whole milk
3 tablespoons of butter
2 tablespoons of flour
1/2 teaspoon of kosher salt
1/4 teaspoon of grated nutmeg
1 pound of fresh pasta dough or 1 package of lasagne noodles
Tomato Sauce
Directions
Shred a one pound block of mozzarella, set aside
For the ricotta cheese mixture:
Assemble one 32 ounce container of ricotta cheese, 4 grated garlic cloves, 1/4 cup of freshly minced parsley and basil, 1/2 teaspoon each of kosher salt and black pepper and 1/4 cup of crushed red pepper, 1 egg and 1/4 cup of Parmesan cheese
Grate the garlic cloves on a box grater so it blends evenly with the other ingredients
Add all of the ingredients to a mixing bowl and combine well
For the bechamel sauce:
Measure out 1 1/2 cups of whole milk, 3 tablespoons of butter, 2 tablespoons of flour, 1/2 teaspoon of kosher salt and 1/4 teaspoon of grated nutmeg
Melt the butter in a saucepan over medium heat. Add in the flour and cook for 3-4 minutes while stirring; slowly drizzle in the milk as you whisk. Heat until just boiling and stir constantly until thickened and smooth, about 10 minutes
Add in the kosher salt and nutmeg, stir and set aside
If you’re using dried pasta, cook a 1 pound package of lasagne noodles al dente according to the package instructions; drain and blot dry with paper towels
If you’re using fresh pasta dough, we’ll begin at the point where the pasta has rested for at least 30 minutes after being rolled into a ball
Cut the dough into quarters and leave the remaining wedges covered in plastic wrap until you’re ready to roll
Working with one quarter at a time, run the dough through your pasta maker until they are in uniform sheets
All pasta rollers differ, so the actual thickness number will depend upon the brand. We prefer a thin layer of fresh pasta, the equivalent to the thickness of what you would buy in a dried pasta sheet
Spoon about a 1/2 cup of tomato sauce to thinly layer the bottom of a 13″ x 9″ casserole pan
Add in the sheets of fresh pasta, trimmed to fit the pan or the cooked, dried pasta
Evenly distribute about a third of the ricotta cheese mixture over the pasta and smooth out with an offset spatula
Sprinkle with a generous handful of the shredded mozzarella and a drizzle of the tomato sauce
Repeat, covering each layer with pasta sheets, cheeses & sauce until you run out of ingredients ending on a layer of pasta. Reserve about 1/2 cup of mozzarella for the topping
Pour bechamel sauce over pasta and smooth out in a layer
Top with the remaining shredded mozzarella and a sprinkle of Parmesan cheese if desired
Cover with foil and bake in a 375 degree oven for 30 minutes, then uncover and bake 30 more minutes until the top is melted and bubbly
Remove from the oven and let sit at least 10 minutes
Serve with additional tomato sauce and a satisfied smile!
Tools used to make this recipe
Architec Carving Board, Gripperwood
OXO Good Grips Flat Wire Whisk
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
KitchenAid Artisan Series 5-Qt. Stand Mixer
KitchenAid 3-Piece Pasta Roller & Cutter Attachment Set
Farberware Classic Series Stainless Steel Saucepan
Norpro Stainless Steel Scraper/Chopper
Click here to check out the Reviews.com write up on the Kitchen Aid Mixer:
https://www.reviews.com/stand-mixer/kitchenaid/
© Simply Sundays 2018
All rights reserved