italian

Easy Penne in a Loads of Garlic Meat Sauce

December 29, 2019 by Becky Spoon

If you like garlic, you will love this Penne in a Loads of Garlic Meat Sauce. Loaded with garlic, this recipe is easy and delicious. Loads of Garlic is an understatement! This has about 15 cloves of garlic! The garlic is not overpowering however, just great adds great flavor to the meat sauce.

Pasta is a great dish anytime of the year, but I just think when it’s cold, pasta is even better. Cozy up with a bowl of this pasta and watch your favorite movie! Serve this with some crusty bread, and you are set! A salad with be delicious with this dish. Here’s a link to my Italian Salad that I love to serve with pasta: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Italian Salad with Lemon and Olive Oil Vinaigrette

Penne in a Loads of Garlic Meat Sauce

I cooked this recipe in the Instant Pot. You can cook on the stovetop if that is your preferred method of cooking. The difference is just the time to cook.

Not only does this recipe have Parmigiano Reggiano shaved on top when you serve, but I added the rind that I saved to the cooking pot. If you haven’t done that before, try it! It is amazing the flavor you get from the rind of the cheese.

Parmigiano Reggiano is a little expensive. It doesn’t take a lot though if you use it for shaving on top of your salads and pasta dishes. I wrap it in foil, then place it in a zip lock bag to keep it from drying out which becomes very hard. When I’m finished, I keep the rind to add to my sauces. If you can’t find Parmigiano Reggiano in your local store, here’s a link: http://Shop Parmigiano Reggiano – Free 2-day Shipping w/ Prime.

See that rind? Perfect for your sauces!

Penne in a Loads of Garlic Meat Sauce

So, first, this sauce is loaded with garlic. Second, you can make it delicious in your Instant Pot. Third, the recipe calls for dried spices that you most likely already have and fourth, you can use jarred sauce!

Yes! Just use your favorite jarred sauce! I used Rao’s, but there’s so many brands that are delicious and definitely a timesaver! Sometimes you want to spend the day cooking a slow cooking sauce that takes hours, but as an easy, quick meal, jarred sauce is available and a delicious alternative. Here’s a link to Rao’s that I used: http://Rao’s Homemade All Natural Marinara Sauce, 24 Oz – Walmart.com. Win! Win! With this recipe!

Just a couple of more notes before I post the recipe. I used ground beef in this recipe because I had purchased some fresh, I hadn’t frozen it yet and I wanted to use it instead of freezing. I could have used Italian sausage and I could have used ground turkey or chicken or a chicken sausage would have been great too.

Penne in a Loads of Garlic Meat Sauce

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

KeywordEasy, garlic, Instant Pot, Italian, Italian Food, meat sauce, pasta, penne

Servings servings

Ingredients

1 cup extra virgin olive oil
15 garlic cloves, finely chopped or grated
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 pinch crushed red peper flakes
2 24 oz jars of your favorite marinara sauce
salt and pepper to taste
1 lb ground beef, italian sausage, chicken sausage, ground chicken or a combination of any of these
Rind of Parmigiano Reggiano (optional)
1 lb dry penne pasta
grated Parmigiano Reggiano or other parmesan for serving
garnish with fresh oregano or parsley

Instructions

In the instant pot, brown the ground beef, italian sausage or ground chicken. Drain and set aside. Combine the olive oil, garlic, dried oregano, dried basil, dried parsley, and red pepper flakes. Set the instant pot to sauté and cook until the garlic is golden and caramelized, about 5 minutes. Stir in the marinara sauce and season with salt and black pepper. It may appear the ingredients are not coming together, but they will.
Add the meat to the sauce along with the parmesan rind. Set the Instant Pot on high for 20 minutes. Let the Instant Pot release on it's on.
When ready to serve, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente or longer if you desire a softer pasta. Drain and return to the pot or a large bowl. Add the sauce and toss to coat completely. Place in individual plates or bowls and serve with more shaved parmesan and fresh oregano or parsley. Bon Appetite!

Love A New Orleans Muffuletta

December 23, 2019 by Becky Spoon

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These New Orleans Muffuletta packages are the perfect addition to your Holiday party or for that matter, any day of the week and make ahead is a must! How easy is that to have a sandwich you make in advance?

I’m always looking for something to throw together for a party, or to take to a party. Christmas is so much fun because many families have themes for their meal. Why not have a New Orleans themed meal? Serve this beautiful sandwich with some delicious gumbo, some charbroiled oysters like you get from Dragos in New Orleans? I love a New Orleans themed party! Add some southern fried catfish battered in Zatarains! Add some spicy remoulade! Oh, and don’t forget my New Orleans BBQ shrimp which I need to make! It is the perfect dish to add to your New Orleans themed party. Here’s the link: https://the2spoons.com/love-this-easy-barbecue-shrimp/ which will become a favorite in your home!

I love the foods of New Orleans. I had never had one until the 1980’s. Ever since then, I have tried to duplicate it! Loaded with flavor from the essential Olive Salad, Italian meats and cheese, these little packages are perfect. Of course, you don’t have to cut them like I did as you can cut them into triangles, squares, what ever suits you. The bread is round, so cutting it like a pie is the easiest and the least wasteful.

I made the bread for this recipe because I have a hard time finding a round loaf of bread. The bread recipe is really easy and forgiving if you can’t find a round loaf. You can buy on line, which I have before, but I decided to try my hand at making it and it turned out perfect.

On the final rise of the bread, I brushed the top with an egg wash and added sesame seeds.

You have to have the Olive Salad! it just makes the sandwich. I have made the olive salad before, but this time I was able to find it jarred at my favorite HEB in Waco. I bought the Central Grocery brand. If you can’t find this at your local store you can get it online. Here’s a link for you: https://www.amazon.com/Boscoli-Olive-Salad-32-oz/dp/B001HBRDVU/ref=pd_sbs_325_t_0/133-4875131-2190557?_encoding=UTF8&pd_rd_i=B001HBRDVU&pd_rd_r=8f4ff348-6069-4d6c-839e-a56bd0abd8d7&pd_rd_w=3dDon&pd_rd_wg=Mny0E&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=SVVQ772J8T892Y1DQZSH&psc=1&refRID=SVVQ772J8T892Y1DQZSH.

It is good stuff and makes the sandwich. If you can’t purchase, it’s easy to make. I’ll share the recipe for the Olive Salad in the recipe.

If you can’t find olive salad, here’s the ingredients:

1 cup pimento-stuffed olives (1 cup) sliced plus 2 tablespoons of the liquid from the jar.

1 cup chopped giardiniera (pickled Italian vegetables) plus 1 tablespoon of liquid from the jar.

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar.

3 ounces pitted Kalamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed Red Pepper

1/2 dup extra-virgin olive oil

**In a medium bowl combine all the ingredients and let stand for 1 hour.

Did you know that Central Grocery created the sandwich in 1906? Here’s a little history:

“The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.^[4][5] Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.^[6]

The traditional-style muffuletta sandwich consists of a muffuletta loaf^[7] split horizontally and covered with layers of marinated muffuletta-style olive salad,^[8] salami, ham, Swiss cheese, provolone, and mortadella.^[9] Quarter, half, and full-sized muffulettas are sold.^[10]^[11]

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.^[12]”

Love A New Orleans Muffuletta

Want to add a little more New Orleans to your meal? This sandwich would be perfect served with a cup of Louisiana Gumbo! Here’s the link on my blog for a delicious gumbo, which I love so much! https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Love A New Orleans Muffuletta

Can’t wait for you to try this recipe!! Enjoy!

New Orleans Muffuletta

Print Recipe

CourseAppetizer, dinner, Lunch

CuisineAmerican, cajun, creole

Keywordappetizer, cajun, holidays, Muffuletta, New Orleans, New Orleans Muffuletta

Ingredients

For the Bread

1 cup water 110 degrees
1 tbsp sugar
2 1/4 oz pkg active dry yeast
3 cups bread flour
1 1/2 tsp salt
2 tbsp vegetable shortening like Crisco
1 tsp sesame seeds

To assemble the Muffuletta

1 large Round Muffuletta Bread from the recipe above or store bought
1 Jar Olive Salad ( I used Central Grocery Salad – see the link in the post)
1/4 lb sliced fresh Mozzarella
6 oz sliced capocollo or prosciutto
1/4 lb sliced Genoa Salami
1/4 lb sliced mortadella
1/4 lb sliced mild provolone cheese

Instructions

For the Bread

Add warm water to a measuring cup and stir in the sugar. Stir in the yeast and set aside for 5-10 minutes or until foamy.
While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.
Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.
Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.
Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.

To assembly the Muffuletta

Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.

Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

August 14, 2019 by Becky Spoon

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This Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes literally came together in the time it took to boil the pasta! This is a perfect dish for your family when you need to throw together a fast meal. If you wanted to add protein, sliced grilled chicken breast added to the finished dish would be wonderful, or you could add Italian sausage at the beginning of cooking the dish by browning it before you add the garlic and red pepper flakes.

Loaded with fresh corn, roasted red pepper, ripe cherry tomatoes, green onions, lots of garlic and finished with cotija cheese, this pasta dish is absolutely delicious. Cotija Cheese may be a surprising addition but it is the Parmesan of Mexican Dairy. This aged cheese (grilled corn fame) is for sprinkling with abandon for a salty, creamy topping to salads, tostadas, enchiladas, pasta, and more. You know how good it is on grilled corn; it is equally exceptional with the fresh corn in this pasta recipe. I purchased the HEB brand of Queso Cotija https://www.heb.com/product-detail/h-e-b-queso-cotija/606238, however, there are many brands.

Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

If you want to add a side dish my Sautéed Spinach would be a great addition! https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/.

I hope you try this dish soon! Easy and so flavorful. I honestly couldn’t stop eating it was so good! Bon Appetite!

Summer Pasta

Print Recipe

Coursedinner, Lunch, Main Course, pasta

CuisineItalian

KeywordItalian, pasta, summer pasta, Summer Pasta with Fresh Corn and Cherry Tomatoes

Servings servings

Ingredients

1/2 lb long pasta such as spaghetti or linguine
extra virgin olive oil
5 large cloves of garlic, chopped
1 pint cherry tomatoes, halved
1/2 cup roasted red peppers (I used jarred Mezetta Roasted Bell Peppers)
2 ears fresh corn
3 green onions
1/3 cup Cotija cheese plus more for serving
1/2 tsp red pepper flakes (optional)

Instructions

Bring a large pot of generously salted water to a boil.
When the water comes to a boil add the corn and cook for 3 or 4 minutes . Remove and set aside.
Add the pasta to the water and cook to your desired doneness. I like my pasta cooked for more time than al dente, so that is your personal choice.
Trim the corn off the cob and slice the tomatoes in half. -While the pasta is cooking heat a large skillet and add a little olive oil to the pan.
Add the garlic and red pepper flakes. Cook on medium until the garlic becomes aromatic. Add the tomatoes and cook until they have released their juices, about 5 minutes. Add the red pepper and combine. Add the corn that you trimmed from the cob and toss to combine.
With tongs add the cooked pasta to the cooked vegetables adding additional pasta water to create a sauce. Add the cotija cheese and combine, heating through so that it becomes part of your sauce.
Remove the pasta from the heat, top with the green onions and additional cheese for serving!

Sautéed Spinach — Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

Pasta with No-Cook Summer Tomato Sauce

May 22, 2019 by Becky Spoon

Pasta with No Cook Summer Tomato Sauce is the perfect dish for those fresh tomatoes from your garden or market. You want to use a really ripe fresh tomato… you know the kind we get during the summer that we ripen on the vines. Oh, so good!!

Pasta with No-Cook Summer Tomato Sauce

I used Bronze Cut Trottole Pasta from Central Market/Heb but you could use penne, fusilli, or other tubular pasta. Trottole originates from the Campania region of southern Italy. It is made with organic durum wheat semolina using traditional bronze dies, this pasta has a rough textured surface which allows it to better capture and hold sauces once cooked.

You can use just parmesan cheese or do like I did use a combination of cheeses. I had a large bag of Belgioioso Shaved Blend of Asiago, Parmesan and, Romano that I used and it was perfect. https://www.belgioioso.com

My tomatoes in my garden are not ready yet, but I had some large, delicious, vine ripe tomatoes that were perfectly ripe for the recipe.

You can actually serve this pasta as a side dish or a main course. As the main course just add some garlic bread or even a salad like my Italian Salad: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/. Allen was having a grilled ribeye and I served this as his side dish. You know you don’t always have to have potatoes with your grilled steaks!

This is a great recipe! I plan on using it all summer with tomatoes from my garden! Here you go! Enjoy!

Pasta with No-Cook Summer Tomato Sauce

Print Recipe

CourseMain Course, Side Dish

CuisineItalian

Servings servings

Ingredients

2 lbs ripe tomatoes (about 4 large) chopped
1 large garlic clove, minced
3 tbsp extra virgin olive oil
1 1/4 tsp salt
1/4 tsp fresh ground black pepper
2/3 cup lightly packed fresh basil
1 lb pasta, like fusilli, penne, ziti (I used Trottole)

Instructions

In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
In a large pot of boiling, salted water, cook the pasta until done. The doneness of pasta is a personal preference. I probably cook mine a little more than the package directions, because I really don't like an al dente, but a little softer. I now poured the sauce in another skillet (hyou can pour into your actual serving bowl) and scooped the pastaz out with a large slotted spoon. I did not use the entire pound of pasta and you probably want to start with leaving some behind too because it will depend on the size of your tomates and the amount of sauce they make. You can add a little pasta water if you like. Then, toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan. Bon Appetiit!

Fresh Tomatoes We use plenty of canned tomatoes with pasta, but for this raw sauce, fresh, lusciously ripe specimens are essential. Take advantage of the abundant crop in August and September. If you live in an area with a farmers' market, or have a garden of your own, experiment with different types—red, yellow, orange, heirloom. Each of these has a unique flavor.

Itlian Salad with Lemon and Olive Oil Vinaigrette — Pasta with No Cook Summer Tomato Sauce

Simply Delicious – Bucatini All’Amatriciana

April 15, 2019 by Becky Spoon

Not only is Bucatini All’Amatriciana simple, but it is equally delicious. This is also one of my favorite kinds of pasta to use. The hole down the middle allows the sauce to fill them making such a difference.

What is All’Amartriciana? https://www.nonnabox.com/bucatini-amatriciana-sauce-recipe. ” A classic Roman recipe, a first dish representation and celebration of Italian cuisine based on bucatini, tomato, guanciale and pecorino cheese. The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients. Pasta all’amatriciana is simple to make, delicious and easy enough that anyone can do it and guarantee excellent results.

Bucatini all’amatriciana is a starter dish regularly eaten in Roman households, like pasta carbonara, whose recipe has, over time, been tweaked and amended, normally in relation to the proportions and use of ingredients that go into the recipe. Starting from the thickness and shape of the strips of bacon, for example, or the different methods of frying them (without fat, with oil or lard) and how they are simmered (wine, vinegar, or neither). Another small but important variation relates to the choice of pasta, and the varying quantities of meat and pasta used in the recipe. Another point of contention is the amount of fried onion used in the preparation, if indeed there is any at all.”

Simply Delicious – Bucatini All’Amatriciana

I served this with some garlic bread and a nice salad. I don’t have a lot of salads on my blog yet…definately working on changing that, but as I’ve previously posted my Italian Salad would be a great side dish, or even a nice green vegetable, or just some fresh tomatoes with olive oil and salt and pepper. Here’s my salad link: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/

Simply Delicious – Bucatini All’Amatriciana

Here’s the so very easy recipe!!

Bucatini All’Amatriciana

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineItalian

Prep Time20

Cook Time1 25

Total Time1 45

Ingredients

extra virgin olive oil
8 oz guanciale, pancetta, or prosciutto (I used proscuitto)
2 large onions, cut in 1/2 inch dice
1/2-1 tsp crushed red pepper flakes
kosher salt
2 28 oz cans San marzano tomatoes, crushed with your hands or passed through the food mill
1 lb bucatini
1/2 cup grated parmigiano-reggiano, plus more for garnish
1 tbsp minced chives or parsley for garnish

Instructions

Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it’s harder to take out once the pasta is in the pan. You’re looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.

Bucatini All'Amartriciana — Bucatini All’Amartriciana

Love this! Leftover Meatballs Lasagna

December 9, 2018 by Becky Spoon

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This Leftover Meatballs Lasagna is so easy and the perfect dish to use the leftover meatballs and sauce from your spaghetti and meatballs dinner! Remember that Spaghetti and Meatballs Recipe I posted the other day? Here’s the link for you: https://the2spoons.com/easy-spaghetti-and-meatballs/.

I use the leftover meatballs in the marinara to make this lasagna. I slice them and use them as one of the layers! I love lasagna. You know, I go to an Italian restaurant, I can order anything. What do I order? Lasagna. Maybe it’s the layers of oozing goodness, ricotta, mozzarella, marinara, parmesan, sausage or in this case, meatballs.! Yes, meatballs! This is a simple, delicious recipe.

Love this! Leftover Meatballs Lasagna

Here’s the recipe! Enjoy!

Meatball Lasagna

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

KeywordItalian, Italian Food, Lasagna, leftovers, meatballs, meatballs lasagna-

Prep Time25

Cook Time1

Total Time1 25

Servings servings

Ingredients

Mise en Place

1 recipe Basic Marinara (https://the2spoons.com/basic-marinara-sauce/) or my easy Spaghetti and Meatballs (https://the2spoons.com/easy-spaghetti-and-meatballs/)
1 recipe Meatballs (https://the2spoons.com/bucatini-and-meatballs/)
1 pkg oven ready lasagna sheets or fresh pasta sheets
1 lb mozzarella cheese, either sliced or grated
1 ricotta filling recipe (see below)
1/2 cup grated parmesan cheese

Ricotta filling

1 15oz whole milk ricotta
3/4 cup chopped fresh parsley
2 eggs
1/2 tsp salt and pepper, each
1/2 cup grated parmesan

Instructions

Preheat the oven to 350. Set up your mise en place, ie.; your sauce, your meatballs that have been sliced, your sliced mozzarella, your parmesan cheese, your lasagna sheets.
I used a 9 1/2 x 9 1/2 square pan, however; you can double the recipe and use a rectangular pan of your choice. Cover the bottom of your pan with about 1 cup sauce and put your first layer of pasta sheets overlapping a little as shown in the picture.
Cover with about 1/3 to 1/2 of the ricotta mixture (depending how many layers you are making). Add your sliced meatballs.
Top with your mozzarella.
Add 3/4 cup to a cup of the marinara sauce and spread evenly over the cheese.
Repeat the layers, layering your pasta sheets in the opposite direction ending with just a final lasagna sheet, topped with sauce and your parmesan cheese.
Cover with lightly oiled foil and cook for about 45 minutes until puffed up and bubbling.
At this time uncover the lasagna and cook an additional 15 minutes. Let the lasagna rest for about 15 minutes before you cut into squares.
At this point I like to cut into squares and put in individual single serving dishes, top with mozzarella, put under the broiler and melt the cheese and let it get a little brown on top. Bon Appetite!