Baked Rigatoni with Eggplant and Sausage

Baked Rigatoni with Eggplant and Sausage
6 to 8 servings

Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano


Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.

By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Creamy Parmesan Tomato and Spinach Tortellini Soup

Creamy Parmesan Tomato and Spinach Tortellini Soup
Servings: 4

2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour
3 cups vegetable broth or chicken broth
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini
1/2 cup parmesan,  grated
10 ounces spinach, coarsely chopped
1/2 cup Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)

1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
3. Add the flour and cook for another minute.
4. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

Nutrition Facts: Calories 435, Fat 18.5g (Saturated 9.2g, Trans 0), Cholesterol 55mg, Sodium 746mg, Carbs 54.8g (Fiber 5.8g, Sugars 8.7g), Protein 16.5g

Spicy Macaroni with Clams and Sausage

Spicy Macaroni with Clams and Sausage
Serves 6

* 2 tablespoons pure olive oil
* 1 1/2 cups coarsely chopped Spanish onion
* 1 celery rib, finely chopped
* 4 garlic cloves, thinly sliced
* 2 tablespoons tomato paste
* One 28-ounce can crushed San Marzano tomatoes
* 1 teaspoon finely chopped thyme
* 1 teaspoon finely chopped marjoram
* 1 bay leaf
* 1 pound hot Italian sausages, bulk
* 1 pound shell pasta
* 1/4 cup dry white wine
* 2 big cans "whole baby clams", reserving 1/4c juice
* 1 teaspoon crushed red pepper
* Salt and freshly ground black pepper
* 1/4 cup chopped flat-leaf parsley

1. Heat the oil in a large saucepan. Add the onion, celery and half of the
garlic and cook over moderate heat, stirring, until tender, 8 to 10 minutes.
Add the sausage and brown. Add the tomato paste and cook, stirring, for 3
minutes. Stir in the tomatoes, thyme, marjoram and bay leaf, cover partially
and simmer over low heat for 1 hour.
2. Cook the pasta, reserving a little water.
3. Reheat the tomato sauce in a large saucepan. tir in the pasta, clam
liquid and crushed red pepper and reheat thoroughly, about 8 minutes. Add the
clams and season with salt and black pepper. Sprinkle with the parsley and
serve.

Gnocchi with Sausage, Peas, and Smoked Mozzar

Gnocchi with Sausage, Peas, and Smoked Mozzarella
Serves 4

1 lbs gnocchi
olive oil
1 pound sweet Italian sausage, casings removed
2 clove garlic, thinly sliced
1/2 tsp chile flakes
28oz San Marzano tomatoes, crushed
1.5 cup fresh shelled or frozen peas
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound smoked mozzarella, cut into 1/4-inch cubes
handful basil, chopped

1. Heat the oil in a skillet over medium-high heat. When the oil is hot, add the sausage. Use a wooden spoon to break it up. Move the sausage around and cook until the pink disappears and it’s browned, about 7 to 8 minutes. Add the garlic, wait a minutes, and add tomatoes, salt, and pepper.

2. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook until they float to the top. Cook for 1 more minute.

3. While the gnocchi are cooking, evenly distribute the mozzarella over the sauce.

4. Use a wire-mesh skimmer to remove the gnocchi from the pot and place them and the peas directly into the skillet. Use a wooden spoon or spatula to carefully fold together the gnocchi and sauce.

5. Serve immediately.

Fig and Radicchio Risotto

Fig and Radicchio Risotto
Serves 4

3 tablespoons unsalted butter
1 onion, minced
2 garlic, minced
1 cup arborio or carnaroli rice
1.25 cups red wine
2 head radicchio, cut into chiffonade (*or even better marinated)
1.5 cups figs, chopped
6-8 cups warm chicken broth + water
2/3 cup Parmigiano Reggiano
finely minced fresh rosemary
1 lbs shrimp, cleaned

Place the chicken stock into a medium saucepan and heat. Keep warm.
Heat 2 tablespoons of the butter in a large saucepan over medium-low heat. When the foam subsides, add the onions and cook for 10 minutes, or until tender. Add the rice, increase the heat to medium and cook, stirring occasionally, for 5 minutes, or until translucent. Season with salt and pepper. Add the wine and cook until reduced to a glaze. Add the radicchio and the figs and stir until the radicchio has wilted.
Make risotto. Once almost done, quickly saute the shrimp with a little garlic, salt, pepper, and chili flake. Add to the risotto and mix through.
Remove from the heat, and stir in the remaining butter and the grated parmesan cheese. Add more stock if it's too thick.

Marinated Radicchio
4 heads radicchio
3 cups water
1 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
½ tablespoon salt
½ teaspoon juniper berries
1 teaspoon black peppercorns
1/3 cup extra virgin olive oil

Cut the radicchio into quarters. Combine the remaining ingredients, except the olive oil, in a large pot. Bring to a boil over medium high heat and cook 5 minutes. Reduce the heat to low, add the radicchio, cover, and cook for 8 minutes, or until a sharp knife cuts easily through the root. Drain.
Mix with the olive oil, refrigerate, and allow to sit for at least 6 hours, and up to 1 week.

Zuppa di Pesce

Zuppa di Pesce
Serves 4-6

extra-virgin olive oil - generous
1 fennel bulb, cored and finely chopped
2 celery ribs, finely chopped
1 carrot, finely chopped
1 white onion, finely chopped
1 tablespoon dried oregano
Pinch of crushed red pepper
1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
2 cups dry white wine
One 28-ounce can crushed tomato
2 lemons—zest of one in strips, the other minced
Salt and freshly ground black pepper
water
1 cup bottled clam broth
12 ounces littleneck clams, scrubbed (or 6oz can w/liquid)
8 ounces shelled and deveined large shrimp
16 ounces skinless white fish fillet, cut into 2-by-1-inch pieces
2 tablespoons finely chopped flat-leaf parsley

Cook the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.

Stir in the wine and bring to a boil over moderately high heat. Cook
until evaporated, about 20 minutes. Stir in the tomato puree and strips
of lemon zest. Season with salt and pepper and cook over very low heat,
stirring occasionally, until very thick, about 40 minutes.

Add the water and clam broth and bring to a boil. Remove and discard the
lemon zest. Season the broth with salt and pepper. Add the mussels, clams
and shrimp, cover and cook until most of the shells have opened, about 5
minutes. Add the striped bass and cook until opaque, about 2 minutes
longer.

In a small bowl, combine the parsley with the grated lemon zest. Spoon
the stew into deep bowls and sprinkle with the gremolata. Drizzle with
olive oil and serve with crostini.

White Bean Soup with Pan-Fried Salami

White Bean Soup with Pan-Fried Salami
Serves 8

1 tablespoons herbes de Provence/mixed herbs
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
8-10oz spicy hard salami, cut into 1/2-inch dice
1 medium onion, finely chopped
1 lemon, peel+juice
2 carrots, finely chopped
2 celery ribs, finely chopped
30oz can Small White Beans, drained
6 cups chicken stock
1 small bunch pound kale, prepped
1/2 cup chopped flat-leaf parsley
Parmesan

In a soup pot, brown the salami, and reserve. Add the onion, carrots,
celery,garlic, lemon rind, and 1 tablespoon of mixed herbs. Season with
salt and cook over moderate heat for 2 minutes, then cover and cook until
softened, about 10 minutes.

Add the beans and chicken stock to the vegetables. Add the kale and
simmer until it is tender, about 15 minutes. Stir in the reserved salami
and lemon's juice and season with salt and pepper. Ladle the soup into
bowls, garnish with the parsley and parmesa

Milk-Braised Pork

Milk-Braised Pork
Serves 4

2.5lbs pork loin roast, whole
2 cloves garlic
~3 cups Whole Milk
Thyme
Salt and Pepper

Brown pork well in a dutch oven, and remove.
Add the garlic and thyme for 10 seconds, and deglaze with 2 cups of the
milk. Let simmer 20 minutes.
Add the pork and more milk to get to 2/3 up the meat, and braise until
thermometer reads 140F.
Remove and let rest. Cook down the milk (add slurry or beurre maniere if
needed) to a sauce - nut brown if possible. Blend the sauce to make it
uniform.
Served with roasted brussels sprouts and potatoes.

Pasta with Sausage, Eggplant and Basil

Pasta with Sausage, Eggplant and Basil
Makes 8 servings

1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
olive oil
1 pounds spicy Italian sausages, in meatballs
1 pound cherry tomatoes, halved
4 garlic cloves, finely chopped
2 serrano chilies, seeded, finely chopped
1 can low-salt chicken broth
2/3 cup cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 small box fresh basil leaves, rough chopped
2/3 cup pine nuts, toasted (opt)
Slurry, if too loose
Additional grated Parmesan cheese

Toss eggplant with 1 tablespoon salt in large colander. Place over bowl
and let stand 30 minutes.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, add eggplant; saut? until golden, about 5 minutes.
Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, cook meatballs until brown, about 5 minutes. Transfer
meatballs to paper-towel-lined plate. Wipe out skillet.

Heat 2 tablespoons oil in same skillet over medium-high heat. Add
garlic and chilies; sauté until fragrant, about 2 minutes. Add
meatballs, tomatoes, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.

Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine
nuts. Season to taste with salt and pepper. Serve pasta, passing
additional Parmesan cheese separately.

Caprese Pasta Salad

Caprese Pasta Salad
Serves 6 as a side salad

1 lb frozen (or fresh) tortellini
1/4c sundried tomatoes, sliced
1 pint grape tomatoes, halved
<1/2 a head of Italian parsley, washed and chopped
1 package basil, rough chopped
1/2 pound marinated mozzarella balls, quartered

1/4 cup balsamic vinegar
1 tablespoons Dijon mustard
3 tablespoons olive oil
splash of red wine vinegar
chile flakes
salt and freshly ground pepper to taste

1. Boil water for pasta. Cook pasta according to directions on package. Rinse and drain.
2. Assemble salad ingredients. Add pasta to salad bowl.
3. Mix vinaigrette. Adjust to taste.
4. Add vinaigrette to salad. Mix until dressing is thoroughly incorporated.
5. Chill until ready to serve.

Fennel and Sausage Risotto

Fennel and Sausage Risotto
Serves 4

3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removeda
1 large fennel bulb, thinly sliced
chicken stock
1 small onion, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper
1 1/2 cups arborio rice
Pinch of saffron threads
1/2 cup white wine
1/2 cup Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley

Cook the sausage halfway. Add the fennel, and reserve both once things are cooked.
Make risotto.
At the end, add everything in, and finish with butter and herbs.

Scarola

Scarola
Serves 6 – 8

2 tbsp. extra-virgin olive oil
1 lbs. hot Italian sausage
2 cloves garlic, chopped
3 19-oz. cans cannellini beans, drained (liquid reserved from 1 can)
1/4 cup rough chopped flat-leaf parsley
Pinch of red pepper flakes
Salt and finely ground black pepper
6 cups chicken broth
2 heads escarole, trimmed and cut into strips
1 tsp dried basil
lots of parmesan

Heat the oil in a large wide pot over medium-high heat. Add the sausage
and cook until brown all over, 12–15 minutes. Let cool and slice into
rings.

Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans
and their liquid, increase heat to medium-high, and cook until hot, 5–7
minutes. Add sausages, parsley, pepper flakes, and salt and pepper to
taste. Reduce heat to medium-low and simmer briefly.

Meanwhile, bring broth to a boil in a large pot. Add escarole, reduce
heat to medium-low, and add a big handful of parmesan. Simmer until
escarole is completely wilted, 4–5 minutes.

Stir escarole mixture into bean mixture. Cook, partially covered, until
thickened slightly, about 1 hour. Serve with remaining cheese.

Bolognese with Chestnuts

Bolognese with Chestnuts
Serves 6

1 pound chopped ham, or raw chorizo + 4oz prosciutto
2 tablespoons extra-virgin olive oil
1 pound meatloaf mix or ground lamb
Pinch of ground cloves
1 celery rib, finely chopped
2 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, very finely chopped
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
1/4 teaspoon crushed red pepper
1 1/2 cups dry red wine
One 28-ounce can crushed tomatoes
1/2 oz porcini, pulverized and soaked in 1c water, undrained
1 can chicken stock
Pinch of sugar
Freshly ground pepper
1 pound cut pasta
1/2 cup heavy cream
1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces)
2 tablespoons very finely chopped flat-leaf parsley
Salt
basil
Freshly grated Parmesan cheese, for serving

Saute the chopped ham, beef chuck and cloves over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes.

Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes. Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat. Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.

Stir the heavy cream into the bolognese sauce and simmer for 5 minutes. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

3 tbsp olive oil (divided)
5 boneless, skinless chicken thighs
salt and pepper
Dried basil, to taste
15 frozen artichoke hearts, thawed (2 cans halved)
1 fellel, chopped
15 fingerling potatoes, sliced in half lengthwise
1-2 cloves of garlic, sliced into thin slivers
Zest of one lemon and the juice
1 lemon sliced into thin slices
handful cherry tomatoes
3 tbsp fresh parsley, chopped

Halve and part-boil potatoes for 6-7 minutes. Remove from heat and drain
water. Add the garlic slivers, lemon zest, lemon slices, fellel,
artichoke hearts and 1 tablespoon of olive oil to the potatoes. Season
with sea salt and fresh cracked pepper to taste, set aside.

Preheat the oven to 400 degrees. Season the trimmed chicken thighs with
sea salt, fresh cracked pepper and dried basil to taste. Heat 1
tablespoon of olive oil in a giant skillet over medium high heat. Add the
chicken thighs and cook for 3-4 minutes or until golden brown. Turn the
chicken over and remove from heat. Add everything to a baking dish and
roast for 15 minutes along with a handful of cherry tomatoes.

Finish with lemon juice and parsley.

Pasta with Salami?

My Zaydee would approve.

Baked Rigatoni with Salami

Serves 4+ (one 9x13 casserole's worth)

2/3 a Salami, thin sliced, divided
1 red onion, halved and sliced
2 clove garlic, chopped
1 tsp Fennel Seeds
1 tsp Chile Flakes
4 Tbs Balsamic Vinegar
1 can Petite Diced Tomato, drained
3 Tbs Creme Fraiche or light Sour Cream
1 bunch Basil
1 Tbs chopped parsley
Salt and Pepper
1 Ball Smoked Mozzarella, thin sliced
1 lbs Rigatoni or Ziti or etc

Preheat the oven to 375, spray-grease a 9/13" baking pan.
Make the pasta
In a large skillet, fry 1/2 of the sliced salami in Olive oil (it'll curl up; tis ok) until crisp.Add the onion, garlic, chile, and fennel seeds. Season.
Once veg are soft, add the vinegar, tomatoes, sour cream, and basil. Simmer a few minutes and season.
Mix the sauce with the cooked rigatoni, and pour into the baking pan. Top with reserved salami and the mozzarella.
Bake 25 minutes or until golden. Top with parsley.

Traditional Pasta con Salsiccia e Verdure

Traditional Italian comfort food - at least my version of.

Pasta with Sausage and Greens: Pasta con Salsiccia e Verdure
Serves 6

1 lb Pasta - Orecchiette is traditional, or Penne/Farfalle/Shells
1 lb Sausage (Chicken is fine)
1 bunch/bag Greens - I prefer Kale, Rapini is also good
5 cloves garlic, sliced like paper
2 tsp Chili flakes
~2c Chicken stock

Cook Pasta
Cook Sausage in a non-nonstick skillet, slice into 1/4" rounds
Cook Kale in the chicken stock in a large saucepan. Cook for about 10 minutes, to taste.
Add garlic, chili flakes, and some oil to the sausage in the skillet, saute.
Add everything together in the pasta pot. Deglaze sausage pan with the kale cooking liquid (some might call that potlikkers) and add to the pasta.
Eat