Tag: pasta
Orecchiette with Italian Sausage and Broccoli Rabe
Here is our take on a classic pasta dish that we have had at restaurants and catered parties
Orecchiette with Italian Sausage and Broccoli Rabe
Orecchiette in Italian literally means “little ears” due to the button shape of the pasta
Of course you can substitute the pasta of your choice but I have to tell you, the orecchiette act like little bowls that hold the delicious sauce that you get with this dish
Now, I’m going to let you in on a little secret as far as the broccoli rabe goes
Guess what?
It doesn’t have to be bitter
My friend Melissa asked a local chef what he did to make his broccoli rabe so good and he was gracious enough to share his method with her
She shared it with me and I’m sharing it with you
See how much fun sharing can be
We are starting off with 1 bunch of broccoli rabe that I’m going to rinse off in water to remove any excess dirt
After they have been cleaned we are going to cut the ends off and discard
Fill a large pot with 8 cups of water
Next, we will need 1 lemon and 1 tablespoon of kosher salt
Add the salt and lemon juice to the water
Bring it to a boil and add in the broccoli rabe
Blanch this for 2-3 minutes then immediately remove to an ice water bath to stop the cooking process
Once cooled, chop and set aside
Next we will need 8 hot Italian sausages (you can use sweet), 1 onion, 5 garlic cloves, 3 bay leaves, 1 teaspoon each of kosher salt, ground black pepper and crushed red pepper flakes
Cook 1 pound of Orecchiette pasta according to the packages directions, drain (reserving 1 cup of the liquid) and set aside
Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat
Add in the crushed red pepper and bay leaves
Cook for around 2 minutes to release some aromatics
Peel and chop the onion and garlic
Add to the pan and and sprinkle with the salt and pepper
Cook 5-6 minutes or until they are starting to brown and are lightly translucent
Remove the sausage from its casings and add into the pan
Cook around 6-8 minutes breaking the sausage into smaller pieces until nice and browned
Stir in the broccoli
Now for the sauce
We will need 1 cup of dry white wine (like a chardonnay), 1 cup of chicken stock, 1 cup of pasta water and 1/2 cup of heavy cream
Click on the link below to make your own chicken stock
Now you might be asking yourself about the pasta water
When the pasta cooks it releases so much starch into the water that this becomes a great natural thickener for our sauce
Add the wine to the sausage and broccoli and bring to a boil, reduce heat and simmer for 5-6 minutes to cook off some of the alcohol
Next add in the chicken stock, pasta water and heavy cream
I also add in 1/2 cup of grated pecorino romano cheese (you can use parmesan)
Give everybody a stir, bring to a boil then reduce the heat to a simmer and cook 10 minutes to allow the flavors to meld
The sauce will thicken slightly
Remove and discard the 3 bay leaves
Chop about a 1/2 cup of fresh parsley
Add the pasta to the pan and toss to coat
Cook another 2-3 minutes to reheat the pasta and thicken the sauce a bit more
Remove from the heat and sprinkle with the fresh parsley
We served this with additional crushed red pepper and grated cheese!
Enjoy!!!
Simply Sundays! ~ Orecchiette with Italian Sausage and Broccoli Rabe
Ingredients
1 bunch of broccoli rabe
1 lemon
1 tablespoon of kosher salt
8 cups of water
8 hot Italian sausages
1 onion
5 garlic cloves
3 bay leaves
1 teaspoon each of kosher salt, ground black pepper and crushed red pepper flakes
1 cup of dry white wine (like a chardonnay)
1 cup of chicken stock
1 cup of reserved pasta water
1/2 cup of heavy cream
1/2 cup of grated cheese
1 half cup of fresh chopped parsley
1 pound of pasta cooked and drained
Directions
Clean and rinse 1 bunch of broccoli rabe. Cut the ends off. Add the juice of 1 lemon and 1 tablespoon of kosher salt to 8 cups of water. Bring the water to a boil. Blanch the broccoli rabe for 2-3 minutes then remove to an ice water bath immediately. Once cool, chop and set aside
Cook 1 pound of orecchiette (or your favorite pasta) according to the package directions. Drain (reserving 1 cup of the liquid) and set aside
Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Add in 1 teaspoon of crushed red pepper and 3 bay leaves. Cook for around 2 minutes to release some aromatics
Peel and chop 1 onion and 5 garlic cloves. Add to the pan and and sprinkle with 1 teaspoon each of kosher salt and ground black pepper. Cook 5-6 minutes or until they are starting to brown and are lightly translucent
Remove 8 hot Italian sausages from their casings and add to the pan. Cook around 6-8 minutes breaking the sausage into smaller pieces until nice and browned. Stir in the broccoli rabe
Add 1 cup of dry white wine (like a chardonnay) to the sausage and broccoli and bring to a boil, reduce heat and simmer for 5-6 minutes to cook off some of the alcohol. Next add in 1 cup of chicken stock, 1 cup of the reserved pasta water, 1/2 cup of heavy cream and 1/2 cup of grated pecorino romano cheese. Give everybody a stir, bring to a boil then reduce the heat to a simmer and cook 10 minutes to allow the flavors to meld. Remove and discard the 3 bay leaves
Add the pasta to the pan and toss to coat. Cook another 2-3 minutes to reheat the pasta and thicken the sauce a bit more. Remove from the heat and sprinkle with 1/2 cup of fresh chopped parsley. Serve with additional crushed red pepper and grated cheese (optional)
Tools used to make this recipe
Architec Gripperwood Cutting Board
New Star Foodservice Lemon Squeezer
© Simply Sundays 2017
All rights reserved
Spinach Lasagne Roll-Ups
Spinach Lasagne Roll-Ups are a deliciously easy variation of traditional lasagne
They do require a few steps so it’s easiest if you plan ahead – I usually make the tomato sauce the day before to make the prep time a little quicker
Gather together the ingredients. We’ll need 10 ounces of spinach, defrosted and drained very well. 32 ounces of ricotta cheese, 16 ounces of mozzerella, 2 large garlic cloves, 1 egg, 1/2 cup of parmesan cheese and a bunch of fresh parsley and basil, finely chopped
First step, put on a large stockpot of salted water. While we’re waiting for the water to come to a boil, let’s work on the cheese filling
In a large bowl, combine the ricotta cheese, the parmesan, spinach and the egg
Stir to mix well
I like to use a box grater to grate the garlic cloves. Stir in the garlic and the chopped fresh herbs
We prefer to shred our own cheese for most recipes. The pre-shredded is convenient, but I find it doesn’t melt as evenly and who knows what chemicals they spray on it to keep all of the shreds separate. And it’s less expensive to shred your own 🙂
Since mozzarella is a softer cheese, I like to cut the block in half and pop into the freezer for a 1/2 hour before I’m ready to shred. Makes it a little simpler
I’m adding 3/4 cup of the mozzarella to the ricotta mixture and reserving the rest to top the rolls with
Now for some seasonings – sprinkle in 1/2 teaspoon each of kosher salt, black pepper and crushed red pepper. Filling is ready!
I like to chill this for at least 20 minutes while I’m working with the pasta
Cook the lasagna noodles a few minutes less than the package directions and immediately place in an ice bath
I like to make an assembly line with the pasta, the tomato sauce and the filling. Makes the process go smoothly
Click the link for the recipe for our Simple Tomato Sauce or check out our Slow Cooker Tomato Sauce
Add about a cup of tomato sauce to the bottom of a large casserole pan
Thoroughly dry each lasagna noodle on a clean tea towel
I fold them up one at a time
Let’s roll! Scoop about 1/2 cup of the ricotta mixture on the end of the noodle and roll
Continue rolling the noodles and line them in the casserole pan
Top with more tomato sauce, the remaining shredded mozzarella
Cover with foil and bake for about 45 minutes, uncover then bake another 15 minutes until the cheesy is all melty and bubbly
Let the rolls rest for about 10 minutes before serving
Can’t wait to dig in to one of these creamy, cheeesy rolls! Yum!
We chose to drizzle each roll with some Simply Sunday’s Basil Pesto
Enjoy!
Simply Sundays! ~ Spinach Lasagna Roll-Ups
Ingredients
1 pound package of lasagna noodles
10 ounces of spinach, defrosted and drained
32 ounces of ricotta cheese
16 ounces of mozzerella, shredded
2 large garlic cloves, shredded
1 egg
1/2 cup of parmesan cheese
1 bunch of fresh parsley, finely chopped
1 bunch of fresh basil, finely chopped
1/2 teaspoon each of kosher salt, black pepper and crushed red pepper
Basil Pesto for serving, if desired
Directions
Fill a large stockpot of salted water and bring to a boil; preheat oven to 350 degrees F
In a large bowl, combine the ricotta cheese, the parmesan, spinach and the egg; stir to mix well
Grate the garlic cloves, chop the fresh herbs and add to the ricotta mixture
Shred the block of mozzarella; add 3/4 cup of the mozzarella to the ricotta mixture reserving the rest for the topping
Sprinkle in 1/2 teaspoon each of kosher salt, black pepper and crushed red pepper and chill the filling for at least 20 minutes
Cook the lasagna noodles a few minutes less than the package directions and immediately place in an ice bath
Make an assembly line with the pasta, the tomato sauce and the filling; add about a cup of tomato sauce to the bottom of a large casserole pan
Thoroughly dry each lasagna noodle on a clean tea towel; scoop about 1/2 cup of the ricotta mixture on the end of a noodle and roll
Continue rolling the noodles and line them in the casserole pan; top with more tomato sauce, the remaining shredded mozzarella
Cover with foil and bake for about 45 minutes, uncover then bake another 15 minutes until the cheesy is bubbly
Let the rolls rest for about 10 minutes before serving
Drizzle with Basil Pesto if desired
Tools used to make this recipe
Anchor Hocking 2 Quart Glass Batter Bowl With Lid
Royal Classique 10 Piece Professional Grade Stainless Steel Measuring Cups and Spoons Set
© Simply Sundays 2017
All rights reserved
Turkey & Bacon Meatballs with Pesto
This is a pasta dish that we all just love
Flavorful meatballs, pesto, fresh herbs, I mean we are talking delicious
The original version of this was from a Martha Stewart recipe that we have adapted over the years and has become a family favorite
I love to cook with ground turkey as it takes on a lot of flavor and stays moist but feel free to substitute the ground meat of your choice
We are starting with 3 pounds
Next we will be using 6 slices of bacon diced up along with 5 garlic cloves chopped very fine
Add these to the ground meat
Next we will need 2 large eggs, 1 cup of bread crumb, 5 fresh sage leaves, 1 large tablespoon of fresh parsley, the zest of one lemon and 1 teaspoon each of kosher salt and ground black pepper
The lemon zest and fresh herbs will add a nice contrast to the richness of the bacon
Give the fresh herbs a nice chop
Whisk the eggs and add them to the meat
I whisk the eggs first to make the mixing process easier
Add the rest of the ingredients
Preheat your oven to 350 F
Using your hands gently fold all the ingredients together (you can add more breadcrumbs if needed to help bind the mixture)
I learned this little trick from my Father in Law (yes….I am looking for points here)
Use a 1/4 cup measure to scoop out the meat to keep them an even size
Change the size of the cup depending on how big or small you want your meatballs to be (great idea)
Line a sheet pan with parchment and scoop out the meat, then come back and roll them
I was able to get 24 meatballs here
Place the meatballs in the oven and cook for 25-30 minutes or until they are lightly browned and firm
While they are in oven cook 1 pound of your favorite pasta according to it’s directions
We used Linguine
Once the meatballs are done, remove them from the oven and let them rest 10 minutes before serving
We are going to serve this with our Basil Pesto, 8 ounces of cubed fresh mozzarella, steamed edamame and crushed red pepper to taste
The original recipe called for Fava beans but we prefer edamame which are milder but still add a great texture
Time to dig in!
Enjoy!!!
Simply Sundays! ~ Turkey & Bacon Meatballs with Pesto
Ingredients
3 pounds of ground turkey
6 slices of bacon
5 garlic cloves
5 fresh sage leaves
1 tablespoons of fresh parsley
2 eggs
1 cup of bread crumbs
1 teaspoon each of kosher salt and ground black pepper
Basil Pesto (to taste)
8 ounces of cubed fresh mozzarella
edamame (to taste)
crushed red pepper (to taste)
1 pound of pasta cooked and drained
Directions
Add 6 slices of bacon diced up along with 5 garlic cloves chopped very fine to 3 pounds of ground turkey
Next add in 2 large eggs (whisked), 1 cup of bread crumb, 5 fresh sage leaves (chopped), 1 large tablespoon of fresh parsley(chopped), the zest of one lemon and 1 teaspoon each of kosher salt and ground black pepper
Preheat your oven to 350 F. Using your hands gently fold all the ingredients together (you can add more breadcrumbs if needed to help bind the mixture). Using a 1/4 cup measure, scoop out the meat onto a parchment lined sheet pan. Then come back and roll them
Place the meatballs in the oven and cook for 25-30 minutes or until they are lightly browned and firm. While they are in oven cook 1 pound of your favorite pasta according to it’s directions. Drain and set aside. Once the meatballs are done, remove them from the oven and let them rest 10 minutes
Serve with Basil Pesto, 8 ounces of cubed fresh mozzarella, steamed edamame and crushed red pepper to taste
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
8″ Hermosa Bamboo Cutting Board by Simply Bamboo
Royal Classique Measuring Cups
© Simply Sundays 2016
All rights reserved
Grandma Verville’s Elbow Macaroni
When I was a kid, there were dishes that my Grandma Verville made for me that I never quite forgot
This happens to be one of those dishes
When I was young I remember staying with Grandma for a couple weeks and sure enough she made her Elbow Macaroni for me
Now I have changed a couple minor things
I added a red bell pepper to the green she used for some extra color and flavor
I also added some crushed red pepper flakes… well… because I like them
To start this off we will need 2 onions, 1 red and 1 green bell pepper, 4 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper, 1 teaspoon of crushed red pepper flakes and 3 dry bay leaves
Why so specific on the bay leaves you ask?
Because dry bay leaves are used for flavor, so count them so you remember how many to take out later
Heat 2 tablespoons of extra virgin olive oil in a cast iron pan over medium heat
Once hot I add my crushed red pepper flakes and bay leaves
Let them cook 1-2 minutes to release some flavor and aromatics
Next peel and chop the onions and garlic and add them to the pan
Sweat them down for 5-6 minutes
Next chop up the peppers
Add them to the pan and sprinkle with the kosher salt and ground black pepper and cook them down 5-6 minutes or until they start to soften
Grandma used ground beef however I’m using 3 pounds of ground turkey (another minor change, you can use any ground meat you want)
Add the meat to the pan
Break it up into smaller pieces and cook for 8-10 minutes
Once the meat is cooked through taste and re-season if needed
Next we will need one 28 ounce can of diced tomatoes
Mix the tomatoes into the meat
Bring the mixture to a boil, reduce the heat and simmer for 15-20 minutes
Here’s the funny thing. As soon as I add in the tomatoes, the aroma of all of the ingredients cooking together reminds me of my Grandma’s kitchen
Brings me right back. That’s one the best things about cooking… it’s timeless
While the meat is simmering cook 1 pound of your favorite pasta according to the packages directions
We are using elbows to keep it ‘Granny legit’
While the pasta cooks, I’m going to prep some fresh herbs
This is another change I have made, but a few tweaks are okay, don’t you think?
Take about 1 tablespoon each of fresh parsley and basil and give them a nice chop and sprinkle over the meat mixture
Drain the pasta reserving 1/2 cup of water in case you need any extra liquid for the sauce (optional)
Stir the pasta into the meat and season the to taste
Top with a little more basil and parsley and there you have it!
A meal so comforting and heartwarming it can only have come from Grandma!
Enjoy!!!
Simply Sundays! ~ Grandma Verville's Elbow Macaroni
Ingredients
3 pounds of ground turkey (or whatever meat you prefer)
2 onions
1 red bell pepper
1 green bell pepper
4 garlic cloves
3 bay leaves
1 teaspoon of crushed red pepper flakes
1 teaspoon each of kosher salt and ground black pepper
2 tablespoons of extra virgin olive oil
1 – 28 ounce can of diced tomatoes
1 tablespoon of fresh chopped basil
1 tablespoon of fresh chopped parsley
1 pound of elbow pasta cooked and drained
1/2 cup of reserved pasta water (if needed)
Directions
Heat 2 tablespoons of extra virgin olive oil in a cast iron pan over medium heat. Once hot add 1 teaspoon of crushed red pepper flakes and 3 bay leaves. Let them cook 1-2 minutes to release some flavor and aromatics
Peel and chop 2 onions and 4 garlic cloves. Add them to the pan and sweat them down for 5-6 minutes. Chop 1 red bell pepper and 1 green bell pepper. Add them to the pan along with 1 teaspoon each of kosher salt and ground black pepper. Cook them down 5-6 minutes or until they start to soften
Add the meat to the pan. Break it up into smaller pieces and cook for 8-10 minutes. Once the meat is cooked through taste and reseason if needed
Mix 1 – 28 ounce can of diced tomatoes into the meat. Bring the mixture to a boil, reduce the heat and simmer for 15-20 minutes. Chop 1 tablespoon of fresh basil and 1 tablespoon of fresh parsley and sprinkle over the meat mixture
Cook 1 pound of pasta according to the packages directions. Drain the pasta reserving 1/2 cup of water in case you need any extra liquid for the sauce (optional). Stir the pasta into the meat and season the to taste. Sprinkle with a little extra basil and parsley and serve
Tools used to make this recipe
© Simply Sundays 2016
All rights reserved