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Rigatoni in Arrabiata Sauce with Mozzarella Stuffed Meatballs
Rigatoni in Arrabiatta Sauce with Mozzarella Stuffed Meatballs
Arrabiata sauce is one of my favorite sauces to eat pasta with. The word arrabiata means “angry sauce”, hence the crushed red pepper sautéed in olive oil at the beginning of preparation instead of adding it in at the end. This spicy sauce originated in Rome, using the basic ingredients of garlic, tomato paste, crushed tomatoes, as well as the olive oil and either crushed or fresh red pepper. Other additions to the sauce can include finely diced onions and torn fresh basil. You can serve it with just about any type of pasta. I prefer to use pasta that holds the sauce like rigatoni, penne, or ziti.Want to kick up your meatballs? Stuff them with cubes of mozzarella cheese. The meatball base is made out of ground beef, but you can use 50/50 beef and pork, or all pork. Your call. Since they are larger meatballs, they will cook best in the oven. They will take about 30 minutes at 350°.
Servings: 4
Ingredients
- 1 lb rigatoni prepared according to package instructions
Mozzarella Stuffed Meatballs
- 24 oz 80% lean ground beef
- 1 large egg
- 1 1/2 cups breadcrumbs
- 1/2 cup milk
- 8 garlic cloves minced
- 1 small yellow onion grated
- 1 tbsp dried basil
- 2 tsp crushed red pepper
- 2 tsp black pepper
- 1 tsp salt
- 8 oz brick mozzarella
Arrabiata Sauce
- 3 tbsp olive oil
- 1 tbsp crushed red pepper
- 8 garlic cloves minced
- 1/3 cup tomato paste
- 28 oz canned crushed tomatoes
- 1 cup salted pasta water]
Instructions
Mozzarella Stuffed Meatballs
- Add all the meatball ingredients into a bowl.
- Mix until they are incorporated.
- Roll into 16 meatballs.
- Cut the brick mozzarella into 16 cubes.
- Stick a cube of mozzarella into each of the meatballs.
- Roll back into balls. Place on a baking sheet lined in parchment paper. Bake in a preheated 350° oven for 30 minutes.
- Let rest.
Arrabiata Sauce
- Heat up olive oil in a large saucepan over medium heat. Sauté the crushed red pepper for 1 minute.
- Add in the garlic and cook for another minute.
- Stir in the tomato paste. Cook for 2 minutes.
- Add in the crushed tomatoes and pasta water. Reduce heat to low and simmer for 25 minutes.
- Stir in the prepared rigatoni.
- Add in the meatballs. Cook for 5 more minutes.
Roast Pheasant
Roast Pheasant
Pheasants are very rich in flavor while being fairly lean. They have more protein, less fat and cholesterol than chicken, turkey, duck and beef; with fewer calories than duck and beef. Whether wild or farm raised, they typically weigh between 2-2 1/2lbs; one being enough for 2 people. Cooking whole pheasant at a lower temperature will allow them to stay moist, since they have a tendency to dry out from being so lean.
Servings: 2
Ingredients
- 1 whole pheasant 2-2.5lbs
- 1 tbsp olive oil
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 3 medium carrots sliced
- 3 medium potatoes cubed
- 6 garlic cloves minced
- 1/2 cup chicken stock
Instructions
- Rub the pheasant with olive oil, herbs and the spices on top and underneath the skin. Place in a baking dish.
- Add in the carrots, potatoes, garlic, and chicken stock.
- Bake in a preheated 300° oven for 90 minutes until the skin is crispy and the vegetables are cooked through.
Creamy Turkey Wild Rice Soup
Creamy Turkey Wild Rice Soup
Creamy wild rice soup is the ultimate comfort food on a cold day. Typically this soup is made with chicken, but using leftover turkey is just as good. You can use either breast or thigh meat, or a combination of both; as well as chicken or turkey stock.
Ingredients
- 4 tbsp butter
- 1/2 medium white onion finely chopped
- 3 ribs celery finely chopped
- 2 large carrots cut into small cubes
- 6 garlic cloves minced
- 1/2 cup pimentos finely chopped
- 3 cups cooked turkey breast or thigh diced
- 2 tsp dried thyme
- 2 tsp dried marjoram
- 2 tsp salt
- 2 tsp black pepper
- 1/4 cup flour
- 2 cups cooked wild rice
- 2 quarts turkey or chicken stock
- 1 cup heavy cream
Instructions
- Melt the butter in a stock pot over medium heat. Sauté the onions, celery, carrots, garlic, and pimentos for 8 minutes.
- Add in the turkey. Season with thyme, marjoram, salt, and pepper. Cook for 4 minutes.
- Add in the flour. Cook for 2 minutes; consistently stirring.
- Pour in the stock. Stir. Add in the wild rice and cook for 10 minutes.
- Pour in the cream. Simmer on low for 5 minutes until the soup has thickened.
