Tag: pasta

French Onion Pasta

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I have been seeing French Onion Pasta EVERYWHERE, and I finally got the opportunity to make it. If you love French Onion Soup, I strongly recommend this dish. It’s sweet with the caramelized onions, it’s savory with the beef broth and gruyere, it’s everything you want in a pasta dish. Make sure you don’t rush it and give yourself some time to let those onions caramelize. At first, you’re going to think, I don’t need 3 large onions chopped, but yes you absolutely do!

Ingredients

  • 500 grams pasta of choice, I used Rigatoni
  • 2 tbsp olive oil
  • 1/3 cup butter
  • 3 garlic cloves, minced
  • 3 large yellow onions, sliced
  • 1 tbsp Worcestershire
  • 1/2 cup dry white wine, like a chardonnay
  • 6.5 cups beef stock
  • 1/2 cup heavy cream
  • 1/4 tsp black pepper
  • 1 TSP Dried Thyme
  • 1 cup gruyere, shredded

Let’s Get Cooking

Start with slicing your onions and set aside. In a large deep pan, add your olive oil and butter and set to medium heat. Add your onions and begin sautéing for at least 30 minutes, stirring frequently. Turn the heat to low to prevent them from burning and to ensure they caramelize. Be patient with this, it may take longer than expected!

Once your onions are caramelized and a deep brown color, add your garlic + nutmeg + pepper + fresh thyme and sauté for an additional 2 minutes. Deglaze the pan with your white wine + Worcestershire, scrapping all bits from the bottom of the pan. Let simmer for 1-2 minutes, or just until the wine is reduced by half.

Add your pasta and beef broth, ensuring the broth just covers the pasta. Cover and let simmer on medium heat for 10-12 minutes, or until the pasta is cooked and the broth has been absorbed.

Remove from heat, carefully add your heavy cream + shredded gruyere, and mix until combined, making sure to scrape up all the onions.

Serve immediately & top with more cheese if you’d like!

Made with Love,

Hannah

Cracked Pepper Pasta with Spicy Sausage, Spinach, & Sundried Tomatoes

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I have been scrounging around in my kitchen because I do not have the motivation to do a full grocery hull even though I should. Instead, I have been attempting to make new creations out of the ingredients I have and this may be one of my favorite things I have come up with. This cracked pepper pasta is perfect for a weeknight meal or meal prep for the week! This recipe is written out as a single serving as I am a single person so feel free to tweak as needed!

Ingredients

  • 1 Serving Pasta of your choosing, cook per package instructions
  • 1 Hot Italian Sausage Link
  • 1.5 TBSP Black Pepper Boursin Cheese
  • 1/2 Cup Spinach
  • 1 TBSP Sun-Dried Tomatoes
  • 1/2 Cup Reserved Pasta Water
  • Salt + Pepper

Let’s Get Cooking

Cook your pasta per package instructions, reserve 1/2 Cup of pasta water.

In a large skillet brown your sausage, making sure to break it down into small pieces. Once mostly browned add in the 1 TBSP of sun-dried tomatoes.

When the sausage is fully cooked add in the reserved pasta water + 1/2 cup spinach and cook until the spinach is wilted. Stir in the 1.5 TBSP of bourisn cheese and simmer until the sauce as thicked.

Stir in your pasta and ensure that it is fully coated.

Serve immediately and enjoy!

Made with Love,

Hannah

Butternut Squash & Sausage Pasta

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Fall is officially here and I could not be happier. I love nothing more than being cozy, snuggled up, with a hearty and comforting meal. In trying out some new recipes this year I stumbled across a few recipes for butternut squash pasta and I figured I had to try it, and I had these super cute Halloween-shaped noodles.

Ingredients

  • 2 1/2 Cups Butternut Squash, cubed
  • 1 Yellow Onion, chopped into halves then quartered
  • 3 Garlic Cloves
  • 2 TBSP Olive Oil + 1 TBSP
  • 1/2 Cup Chicken Broth
  • 16 oz Hot Italian Sausage
  • 2 TBSP Butter
  • 1 TBSP Dried Sage
  • 1/2 TSP Nutmeg
  • Salt + Pepper
  • 1/4 Cup Parmesan
  • 1lb Pasta, cooked according to package
  • 1/4 Cup Pasta water

Let’s Get Cooking

Preheat the oven to 400F.

Place butternut squash + onion + whole garlic cloves on a baking sheet. Toss with 2 TBSP of olive oil and toast for 15-20 minutes.

Once roasted, add to a blender + 1/2 Cup chicken broth and blend until creamy.

Cook the pasta according to package instructions. While the pasta is cooking add the remaining 1 TBSP of olive oil and cook the sausage. Remove and set aside.

In a large skillet, turn the heat to MED-LOW and add in butter. Once it begins to melt add in the 1 TBSP of sage and cook until fragrant. Add in the squash puree + salt + pepper + 1/2 TSP nutmeg. Slowly add in the reserved pasta water and allow to thicken up. Add in cooked pasta + cooked sausage + parmesan and toss to coat.

Serve immediately & enjoy!

Made with Love,

Hannah

Gochujang Pasta

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I live for an easy weeknight recipe that spices up the usual weeknight routine. This gochujang pasta is the perfect switch-up, it’s spicy, it’s creamy, it’s savory and oh-so-delicious. If you want to surprise your taste buds I would add this dish to your weeknight routine.

Ingredients

  • 6 oz Pasta of your choice
  • 1 TBSP Unsalted Butter
  • 1/2 Small Shallot, diced
  • 1 Garlic Clove, Minced
  • 3 TBSP Gochujang
  • 2/3 Cup Heavy Cream
  • 3 TBSP Freshly Grated Parmesan

Let’s Get Cooking

Fill a large pot with water + salt and bring to a boil. Cook pasta according to the package instructions. Reserve 1/4 cup of pasta water.

In a small pan, stir in 3 TBSP gochujang + garlic and toast for about 1 minute.
Stir in the 1/4 cup reserved pasta water and mix until smooth. Stir in 2/3 cup heavy cream and simmer for 1 minute. Add in the 3 TBSP of Parmesan and continue to simmer until the sauce slightly thickens.

Toss the pasta into the sauce until coated evenly.

Divide the pasta into the bowls and top with more parm.

Enjoy!

Made with Love,

Hannah

Midnight Pasta w/ Garlic, Anchovy, Capers & Red Pepper Flake

Categories Recipes2 Comments on Midnight Pasta w/ Garlic, Anchovy, Capers & Red Pepper Flake

Hello, it’s been a while. Life has been happening; I traveled abroad, I left my job of 4 years and went into private practice and in the meantime, I kind of got into a cooking funk. I was making the same couple meals, eating just because I had to, not because of my usual enjoyment. So this past week I decided I needed to do something about it! I had bought some tinned fish while at Borough Market in London [one of my fav places] and figured I should make pasta with it! I found this recipe from NYT Cooking and it is absolutely going to be a staple. It is so quick and easy, relatively little prep is required and it’s easy to modify with how many people you are cooking for. It’s time to step out of your comfort zone & cook with some tinned fish!

Ingredients

  • 1/2 LB Spaghetti
  • 3 TBSP Extra Virgin Olive Oil + 1 TSP Oil from Anchovies
  • Salt
  • 4 Garlic Cloves, peeled and chopped
  • 4 Anchovy Filets, rinsed and roughly chopped
  • 1 TBSP Capers, rinsed
  • 1/2 TSP Red Pepper Flakes
  • 2 TBSP Chopped Parsley
  • Parmesan

Let’s Get Cooking

In a large pot, fill with water & salt well. Bring to a boil and cook the spaghetti to just under al dente, about 1 minute less than required cooking time. Drain when done but don’t forget to reserve the pasta water.

While the pasta is cooking, warm the olive oil in a small skillet over MED heat. Add in the garlic and cook for about 1 min, don’t let it brown. Stir in the anchovies, capers, and red pepper, cook for about 30 sec and turn heat to low.

Add in the reserved pasta water, and turn heat back up to MED-LOW. Add in the cooked pasta + parsley and toss well to coat. Add in the parmesan and once the sauce thickens, plate & enjoy.

Made with Love,

Hannah

Barefoot Contessa’s Summer Garden Pasta

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I live & die for any recipe that shows off the fresh ingredients. This Barefoot Contessa Summer Garden Pasta is the ONE. I mean the one and only pasta you need to be making this summer. Not only is it so freaking easy to make, but it also shows off the most beautiful produce that you may just be growing in your backyard right now!!! Since this is a no-cook sauce, you heard me, no cook; be sure to allow the tomatoes to sit the full 4 hours to really infuse that oil and soften up. I made mine with some Ohio City Pasta, which is always a favorite to grab at the Hudson Farmer’s Market, but feel free to use whatever pasta you desire. Barefoot Contessa made this dish for 6, I did enough for just 1 person.

Ingredients

  • 5 Cherry Tomatoes, halved
  • Good Olive Oil
  • 3 Garlic Cloves, minced
  • 5 Large Basil Leaves, julienned + more for serving
  • 1/2 TSP Crushed Red Pepper Flakes
  • Salt + Pepper
  • Single Serving of Pasta
  • Parmesan Cheese

Let’s Get Cooking

In a medium bowl, combine tomatoes + 1/4 Cup Olive Oil + basil leaves + red pepper flakes + salt + pepper. Cover with plastic wrap and set aside at room femp for about 4 hours.

When ready to serve, bring a pot of water with a drizzle of olive oil + salt to a boil. Cook the pasta to al dente according to the package directions. Dain the pasta and add to the bowl with the tomatoes. Top with cheese & extra basil leaves.

I hope after your take your first bite you put your fork down and lean back in your chair in awe of how delicious this dish is.

Made with Love,

Hannah

Mediterranean Pasta Salad

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It’s June, so it’s pretty much summer. Here in Ohio, it’s been in the high 80s for the last week so all of us have been avoiding those hearty-heavy meals. So now I am turning to pasta salad, it’s light, and you can pack it with all your favorite colorful veggies. This pasta salad takes a Mediterranean approach, focusing on our veggies & healthy fats!

Ingredients

  • 1 Package of a Pasta of your choosing, I used Chickpea Protein Pasta
  • 1/2 Cucumber, sliced & quartered
  • 1/4 Cup Kalamata Olives
  • 1/4 Cup Green Olives
  • 1/2 Red Onion, sliced
  • 1/2 Cup Cherry Tomatoes, sliced
  • 1/3 Cup Artichokes, chopped
  • 1/4 Cup Olive Oil + more if needed
  • 2 TBSP Red Wine Vinegar
  • 1 TSP Parsley
  • 1 TSP Oregano
  • Salt & Pepper

Let’s Get Cooking

Cook your pasta according to package directions and rinse.

Prep all the ingredients

In a large bowl, add in the pasta + cucumber + olives + red onion + tomatoes + artichokes and mix well.

Pour over the olive oil + red wine vinegar + oregano + parsley + salt + pepper and mix well.

If you’re making this for meal prep, separate your salad into individual containers. Or share with a group of family and friends.

Made with Love,

Hannah

Spaghetti with Lemon and Asparagus Sauce

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One of the guiding factors in choosing a recipe for me revolves a lot around what produce is in season. I wanted to make pasta that highlighted spring produce and I came across this recipe from my New York Times cookbook by Jean Yves Legarve. I am not sure who that is, and if I am uncultured I apologize, but I do know one thing, you need to make this pasta. Cream sauces can be daunting, but I promise not only is this dish so delicious with the perfect amount of citrus and cheese, but it is also so easy to throw together you can make it on a weeknight.

Ingredients

  • 6 TBSP Unsalted Butter
  • 8 Thick Asparagus spears, stalks peeled & cut into 1-in lengths [I could only find an ALDI package of asparagus so I used 1/2 the package]
  • 1 Lemon, Grated for zest & juiced
  • 2 Large Eggs
  • 3/4 Cup Heavy Cream
  • 2 TBSP Freshly Grated Parmesan Cheese
  • 1/2 TSP Nutmeg
  • 3 TBSP Chopped Flat Leaf Parsley [I used dried]
  • 1/2 LB Spaghetti
  • Salt
  • Fresh Cracked Pepper

Let’s Get Cooking

Melt the butter in a medium skillet over MED heat. Add in the asparagus and cook until tender, about 6 minutes.

Meanwhile, combine the lemon zest + half the lemon juice + eggs + cream + Parmesan cheese + nutmeg + parsley in a bowl and mix well. Be sure to taste the sauce, the lemon flavor should be subtle. I had to add all of the juice from my lemon so be sure to taste!

Bring a large pot of water to a boil. Stir encough salt that the water tastes salty. Cook the pasta until al dente, according to your pasta package.

Drain the spaghetti well and return it to the pot. Add in the asparagus with the butter and lemon sauce. Toss well.

Turn the head to LOW and gently toss the pasta over the heat for 30 seconds, until the sauce thickens slightly & adheres to the pasta. Season to taste with salt & LOTS of cracked black pepper.

Made with Love,

Hannah

Cooking with Friends: Claire/Alison Roman’s Pantry Pasta

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I came to see Harry Styles for his first night in Chicago on Thursday, as I landed, I learned that it was postponed until Monday. After my emotional breakdown at the airport and I changed my whole life around, I decided to stay until Monday to see my man. Thanks to the generosity of my friend Claire, I stayed with her all week and she introduced me to Alison Roman. Not sure if I was living under a rock, but I am so happy to learn about her because she has some beautiful recipes. We decided to make Alison’s Pantry Pasta, with a Claire flare. I am considering this as the first post in an upcoming series on the blog; “Cooking with Friends”. These posts will showcase awesome recipes brought to me by my friends! First up we have this amazing pasta recipe that truly does utilize whatever we have in the kitchen.

Ingredients

  • 4-6 Garlic Cloves
  • 1 Lemon, Halved
  • 1/3 Cup Olive Oil
  • 1 TBSP Olive Oil + 1 TBSP Chili Oil [or just 2 TBSP Olive Oil]
  • 2 Large Shallots or 1 Medium Onion, finely chopped
  • 1 2oz Tin Anchovies [we didn’t have]
  • 2 TBSP Capers, finely chopped
  • Crushed Red Pepper Flakes
  • 12 oz of whatever Pasta you have
  • 1 Cup Herbs, Oregano, Parsley, Chives, finely chopped
  • 1 Cup Pasta Water
  • Parmesan or Pecorino for serving

Let’s Get Cooking

Grab a large pot of water and boil, season it heavily with salt

Finely chop one garlic clove and place it in a small bowl. Thinly slice the remaining garlic.

Chop the lemon in half and squeeze half into the small bowl with the chopped garlic, season with salt and set aside.

Heat the 1/3 cup olive oil in a large skillet over MED heat. Add in the shallots and thinly sliced garlic, and season with salt & pepper. Cook, stirring occasionally until lightly browned at the edges. Add in the chopped capers + crushed red pepper + anchovies [if you have], stirring to encourage everything to melt into the oil. Set aside.

Cook the pasta until just al dente. Using tongs, transfer the pasta into the skillet along with about 1 cup of pasta water. Cook the pasta, stirring often until the sauce has thickened. Add in the herbs [whatever you have] + lemon and garlic + an additional squeeze of lemon juice.

Sprinkle over some parm & enjoy!

Made with Love,

Hannah

Pasta Bolognese

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There’s nothing more magical than homemade sauce and pasta. I got a pasta maker for Christmas and I have loved using it. There’s something about knowing all the ingredients that go into your meal. The pasta recipe is from Love & Lemons the Bolognese comes from Pasta Evangelist, I tweaked it a little as I found it worked better for me personally.

Ingredients

HOMEMADE PASTA:

  • 1 Cup Semolina Flour
  • 1 Cup All Purpose Flour [if no semolina just do 2 cups APF]
  • 3 Large Eggs
  • 1/2 TSP Sea Salt
  • 1/2 TBSP Extra Virgin Olive Oil

BOLOGNESE SAUCE

  • 2 TBSP Extra Virgin Olive Oil
  • 1 Small Onion, diced
  • 2 Garlic Cloves, peeled and crushed
  • 1 Large Carrot, diced
  • 1-2 Celery Stalks, diced
  • 300g Ground Beef [about 1lb]
  • 2 1/2 TBSP Red Wine
  • 1 14oz Can Diced Tomatoes
  • 1 Cup Tomato Sauce
  • 1/4 Cup Pasta Water
  • Salt & Pepper

Let’s Get Cooking

You’re going to start by making the homemade pasta first. I made the dough in the mixer, I found that it came out a lot smoother than doing it by hand. You can still do it by hand if you prefer of course.

Combine eggs + oil + salt + flour into the mixer and mix on low until combined into a shaggy ball. Flour the counter and knead the dough for about 8-10 minutes. If it’s sticky, add flour while kneading. It should turn into a smooth ball. Wrap in plastic wrap and let rest at room temp for about 30 minutes.

Using a pasta maker, or rolling pin, roll out your pasta into thin sheets and cut based on your preferred pasta shape.

Onto the bolognese.

Heat the oil in a large skillet. Once the oil is hot, add in the onions until soft. Add in the crushed garlic and cook until fragrant, turn down the heat to MED-LOW so you do not burn the garlic. Add in celery + carrots until soft.

Add in the ground beef, making sure to break it up with a wooden spoon. Make sure there is no pink left in the meat.

Add in the red wine + diced tomatoes + tomato sauce + salt + pepper. Cover and simmer on MED-LOW for about 40 minutes.

In a separate pot, bring salted water to boil. Cook your homemade pasta for about 3-4 minutes, the noodles will begin to float up to the top. Add in the reserved pasta water to your bolognese. Drain the noodles after cooking but do not rinse. Immediately add to the bolognese sauce. Let cook together for another 5-10 minutes.

Serve in a bowl topped with parmesan cheese.

Made with Love,

Hannah