Tag: pasta
Caramelized Zucchini and Italian Sausage Pasta
Caramelized Zucchini and Italian Sausage Pasta
While this isn’t authentic Italian by any means, it’s nothing short of tasty. I’ve been hearing the craze of shellbow pasta, so I had to try it for myself. The pasta catches the sauce and its ingredients, making them the perfect pair for this recipe. The lemony breadcrumbs gives the pasta a nice, crispy texture. One of the best parts of this recipe is its versatility. You can substitute the sausage for chicken, shrimp, pancetta, ground turkey or beef, or go meatless. Can’t find shellbow pasta? You can use penne, bow tie, rigatoni, or any other sauce-catching shape.
Ingredients
- 1/4 cup olive oil
- 1/2 cup panko
- 1 lemon zested and juiced; separated
- 2 medium zucchini sliced into 1/4” thick rounds
- 1 lb shellbow pasta cooked according to package instructions; plus a 1/2 cup of pasta water
- 1/2 cup shallots thinly sliced
- 6 garlic cloves minced
- 1 lb bulk mild Italian sausage
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/2 cup Italian basil torn
- 1 tbsp crushed red pepper optional
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium heat. Toss in the breadcrumbs and toast for 3-4 minutes until golden brown. Transfer to a bowl.
- Immediately toss the breadcrumbs with the lemon zest. Set aside.
- In the same saucepan over medium high heat, add the rest of the olive oil. Add the zucchini in a single layer; making sure to not overcrowd the pan. Lightly season with salt.
- Sauté for 5 minutes a side until the zucchini are caramelized. Remove from the pan. Depending on the size of your saucepan, you may have to cook your zucchini in batches.
- In the same pan over medium heat, add in the Italian sausage.
- Brown for 8 minutes. Add in the garlic and shallots and cook for 2 more minutes.
- Pour in the cream. Scrape up any bits from the bottom of the pan. Season with salt, pepper, and crushed red pepper. Simmer on low for 5 minutes.
- Stir in the pasta, lemon juice, and a 1/2 cup of pasta water.
- Stir in the cheese and basil.
- Turn off the heat and toss in the caramelized zucchini.
- Serve with the toasted lemon breadcrumbs over the pasta.
3 Cheese Manicotti
3 Cheese Manicotti
While it’s true origins are unknown, manicotti is considered Italian-American. Large tube shaped pasta shells are stuffed with a ricotta cheese filling, topped with marinara and more cheese, and baked in the oven; much in the same vain as lasagna and cannelloni. More traditional recipes use an Italian-style crepe instead of pasta called a crespelle. Either way you go, manicotti is the ultimate Italian comfort food.
Equipment
- piping bag
- 9×13 glass baking dish
Ingredients
- 1 package manicotti shells prepared according to instructions
- 2 cups ricotta cheese
- 3 cups shredded mozzarella divided
- 1/4 cup shredded parmesan cheese
- 1 large egg beaten
Marinara Sauce
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 28 oz canned fire roasted tomatoes
- 1 cup red wine
- 1/4 cup basil chopped
- 2 tbsp dried oregano
- 2 tsp crushed red pepper
Instructions
- Bring a large pot of salted water to a boil. Add in the manicotti noodles and prepare according to package instructions. Drain, rinse, and set aside.
- Heat up olive oil in a pot over medium heat. Add in the onions and sauté for 6 minutes. Toss in the garlic and cook for 2 more minutes.
- Add in the tomato paste and cook for 2 minutes.
- Pour in the canned fire roasted tomatoes and red wine. Simmer for 10 minutes over low heat.
- Add in the basil, oregano, and crushed red pepper. Simmer for 5 more minutes. Turn off the heat.
- Mix together the ricotta, 1 cup of mozzarella, parmesan, and the beaten egg.
- Fill a piping bag with the cheese mixture.
- Fill each end of the manicotti shells with the cheese mixture.
- Ladle 1 scoop of the marinara sauce into a 9×13 baking dish. Arrange the filled manicotti on the sauce.
- Pour the rest of the marinara over the manicotti. Top with the rest of the mozzarella.
- Place in a preheated 400 degree oven for 30 minutes until the cheese is melted and bubbly.
Duck Bacon Carbonara
Duck Bacon Carbonara
Carbonara is one of my favorite pasta dishes. This is my personal take using homemade duck bacon and farm fresh duck eggs, instead of using pancetta and chicken eggs. My carbonara takes about 10 minutes of prep work and 10 minutes cooking time to create a dish that tastes like a million bucks.
Servings: 4
Ingredients
- 8 oz duck bacon diced
- 6 garlic cloves minced
- 1 cup frozen peas
- 3 duck eggs beaten
- 1/2 cup parmesan cheese shredded
- 1 tbsp cracked black pepper
- 1 lb linguine
- 1 cup reserved pasta water
Instructions
- Mix together the beaten duck eggs, parmesan, and black pepper. Set aside.
- Add the pasta to a large pot of salted boiling water. Prepare according to the package instructions; cooking 1 minute shy of being done. Drain, saving 1 cup of pasta water. Set aside.
- Brown the duck bacon in a large sauté pan over medium heat until crispy; about 8 minutes. Remove from the pan with a slotted spoon; reserving the duck fat.
- Add in the garlic. Cook for 1 minute.
- Stir in the peas. Cook for 1 minute.
- Turn off the heat. Add in the pasta, coating in the garlic and peas.
- Stir in the duck egg mixture and the reserved pasta water.
- Stir in the duck bacon.
