You know me, if it’s Thursday, then it’s Tuscan Thursday. That means anything Italian will do. And as luck would have it, today is also National Herbs and Spice Day. You can’t very well cook Italian without herbs and spices.Continue reading “Spaghetti with Italian Sausage Beef Meatballs”
Welcome to my Thursday, or in our house what we like to call Tuscan Thursday. Whenever possible, I make something with an Italian influence. Anything from an Antipasto Platter to a Zabaglione Trifle Dessert could make its way to my Tuscan Table.Continue reading “One-Pot Creamy Meatball Tomato Penne”
If it’s Thursday, it must be Italian – or whatever Thursday means to you. I know this is going to sound crazy, but one of the ways I’m keeping track of the days is with the use of a weekly menu planner. It’s on the refrigerator. I have a little circular magnet that is moved from one day to the next. My family knows what to expect for dinner, and I know what day of the week it is and what I need to prepare.
Dump-and-Go recipes are great right now for two reasons. First off, many of us have children at home. We have become independent Home-School groups. Taking care of the family while meeting the educational needs of our children takes up a lot of time. Dump-and-Go recipes come together quickly. And that’s a good thing.
Okay folks, this is a hack to end all hacks and a cheat to end all cheats. If you can boil water and turn on the oven, you can have a fast and filling Italian Feast. The key here is quality over quantity.
Of all the types of pasta on the planet – at lease of those we’ve actually tried from the 350 or so in existence – Hubby’s favorite pasta has to be a toss-up between Penne and Rigatoni. If I had to pick between the two, I like Rigatoni for the ridges that seems to help whatever sauce used to cling to the pasta better.
Did you know that Spaghetti and Meatballs isn’t an Italian dish? At least not in the way we think of Spaghetti and Meatballs. You know, big, juicy meatballs swimming in a rich red sauce poured over a mountain of spaghetti noodles. In Italy, you will find spaghetti noodles, tomato based sauces and even meatballs of sorts (called polpettes). These are not the meatballs we know and love. They are often eaten plain (as the meatballs alone) or in a soup. The meat is anything from beef to turkey to even fish. Often these meatballs are no bigger than a golf ball. In some regions, there are meatballs no bigger than a marble called polpettines. While polpettes are commonly found at the family table in Italy, they are rarely found in restaurants and never served with spaghetti. If you happen to be in Italy and find “Spaghetti and Meatballs” on the menu, then you have stumbled into a tourist spot that caters to American expectation.