This recipe came from Christina over at It’s a Keeper. She promotes products, (receiving samples and compensation for her endorsement). In the case of this recipe, Christina was promoting a particular brand of sausage. I chose to go with the best deal at the market rather than her recommended brand name. Whatever sausage you use is entirely up to you – just make sure it’s Italian Link Sausages in their casing.
Continue reading “Onions, Peppers and Italian Sausage over Linguine”
It’s been a while since I last shared a complete dinner menu. It’s been a while since we last indulged in one of my favorite cuisines – Italian. This one-skillet Pasta dish has been on the weekly menu for a while now, but you know how plans go – by the wayside. Especially during the holidays – last-minute shopping, errands and other distractions such as pot lucks and decorating and on it goes.
Continue reading “One-Skillet Ziti Bake with Cucumber Salad and Warm Bread”
Hi there everyone. How’s everything going? Before I get too deep in posting, let me take a moment to say thanks. Thanks for stopping by. Thanks for taking an interest in what I’ve written. Most of all, thanks for simply being.
Continue reading “Chicken and Italian Cheese Stuffed Lasagna Roll-Ups”
Hubby loves Spaghetti with Meat Balls – it’s one of his favorite ways to eat Spaghetti. I love Spaghetti with Italian Sausage in the tomato-based sauce. Kiddo isn’t particular – he loves Spaghetti any way you serve it. Hum, wonder what would happen if I made the sauce my way, rich in tomatoes with Italian sausage and invited meat balls to the mix . . .
This wonderful recipe was inspired by my blogger-friend Jan over at Mommermon, who received her inspiration from no.2 pencil. Giving credit where credit is due; I have included links to both sites below.
A long time ago (way back in May 2014) I discovered what must be the best Pasta Company on the planet, Giovanni Rana. Every pasta I’ve sampled in their line blows my mind. Their phenomenal Maine Lobster Ravioli is what truly got me hooked. Hands down, the best commercially prepared Lobster Ravioli I’ve ever tasted. In my opinion Giovanni Rana and their approach to a wonderful line of products continues to ring true to their commitment to quality. Quality ingredients make all the difference in the world, be it cooking from scratch or using prepackaged foods. Giovanni Rana may cost more than other pastas, but then again you get what you pay for. One thing is certain, you need not sacrifice flavor for a quick, easy meal.
First let’s talk about Kraft Mac and Cheese for a moment. You know the stuff I’m talking about – comes in a box with a package of powdered cheese. In 1916, Kraft was awarded a patent on their powdered cheese. While the company did not create powdered cheese, it did come up with a new way of processing the powdery substance. By 1937 Kraft had perfected its Mac and Cheese Dinner. The timing was perfect. World War II was looming just over the horizon, and the impact of a world war would create a demand for Kraft Mac and Cheese.
Have you seen all these one-pot pasta dishes floating around the internet? Don’t you just love the idea of everything cooking up in one pot? The particular recipe I chose to inspire me came from The Slow Roasted Italian. It was simply too pretty to pass up. And I was a bit curious, too. Uncooked pasta in the same pot as all the other ingredients, to be cooked together – how does that work?
While I know Italian food isn’t necessarily pasta, salads and bread, that’s what usually springs to mind when someone says “Italian”. This dish is truly “beautiful” in the sense that it has all those typical “Italian” foods conveniently located inside a single dish. You’ve got your pasta, your bread, and your salad (hey – tomatoes and basil counts).
Although a short, tubular pasta, in Italian Ziti also means maiden or a young bride. Ziti literally means “macaroni of the bride”, traditionally served at Southern Italian wedding banquets. Not having a wedding? That’s okay. This Classic Ziti Bake is great for gathering of any kind, and actually travels well provided you have a means of warming it up.
A while back, Kiddo was given a strange gift – a small bottle of top-shelf imported Italian Balsamic Vinegar. I say strange because Balsamic Vinegar is not a typical gift to give a twenty-something guy. Kiddo in turn gave the bottle to me.
This original recipe was inspired by a recipe I found at Taste of Home for Ravioli with Italian Sausage. Their recipe looked yummy. Cheese Ravioli, Italian Sausage, a meatless Pasta Sauce, chopped green bell peppers and Parmesan Cheese – what was not to like? I put it on my meal planner. Yeah, a quick weeknight supper. And it wouldn’t overheat our cozy kitchen on a warm summer night.
So pretty. So delicate. So delicious. Served along side warm garlic bread and a simple salad of leafy-lettuce with tomatoes, this makes for one romantic supper or impressive meal when company comes a calling. I love pasta dishes for entertaining. Maybe that’s just the romantic in me – imagine a table set in the middle of a vineyard – friends gathered round just as the sun begins to set. In the twilight of the evening, we break the bread and let the lively conversation begin. Laughter and love floating in the air, dancing together, intertwined as one. Oh, life is good under a setting Tuscan sun.
Continue reading “Angel Hair Pasta with Shrimp in White Wine”
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.
Continue reading “Spaghetti and Meatballs Enough for a Crowd”
Most of the time, when cooking up something Italian that doesn’t already include a serving of pasta, this is my “go to” recipe. It is so simple and so tasty. This simple dish can be served as the Primo Piatto (pasta course) in a multi-course Italian Themed Supper. Better still, add some sautéed shrimp or pan-seared Scallops for a rockin’ seafood pasta. It is that versatile. At its most basic form, this pasta is great along side some Italian classics such as Chicken Marsala.
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