Tag: pasta recipes

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

Hannie’s Mac & Cheese

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In honor of my upcoming 28th Birthday on Monday I wanted to share my new mac & cheese creation! Nothing says comfort like Mac & Cheese. It’s the perfect pairing of two beautiful things, pasta & cheese. I followed @Arianna on Tik Tok’s recipe as the base but I switched it up with the cheeses a lil. I added blue cheese crumbles, now if you don’t like blue cheese I beg you to still give this a try as it adds the perfect amount of funkiness and adds to that creamy mouth feel. DON’T KNOCK IT TIL YOU TRY IT.

Ingredients

  • 1 Box Noodles. I used wide rigatoni noodles
  • Chicken stock for boiling
  • 4 TBSP Butter
  • 1/4 Cup Flour
  • 3 Cups Half & Half or Heavy Cream
  • 6 oz Smoked Gouda, shredded
  • 8 oz Sharp Cheddar Cheese, shredded
  • 8 oz Sharp White Cheddar Cheese, shredded
  • 8 oz Colby Jack, shredded
  • 1/4 Cup Crumbled Bleu Cheese
  • 1/2 Cup Cream Cheese
  • 1 Cup Sour Cream
  • Salt + Pepper
  • 1/2 TSP Garlic Powder
  • Paprika for topping

Let’s Get Cooking

Preheat the oven to 350F

Fill a large pot with chicken stock + water + salt and cook the noodles according to the package. Drain, BUT DON’T RINSE, and place in your preferred baking dish, stir in the sour cream and mix until coated..

In a medium/large saucepan, add in the butter and melt on MED/HIGH heat.

Let the butter melt before adding the flour, and whisk until combined and the rue turns a golden brown, about 3-4 minutes. While mixing, slowly add in the Heavy cream/Half & Half in 1 cup increments. Let come to a low boil, for 3-4 minutes.

Once the mixture has thickened, add in the cream cheese and mix until melted. Add three-quarters of the rest of the cheeses [be sure to save some for topping], mix until melted.

Add in the spices, remove sauce from heat, and pour over the noodles.

Top with remaining cheese and paprika and bake for 20 minutes. Finish off by broiling on HIGH for 5-7 minutes until the top is golden brown.

Serve warm & enjoy!

Made with Love,

Hannah

Spicy Sardines Pasta

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I am mad at myself for being so late on the tinned fish game. I had these spicy sardines from the Tinned Fish Market and pasta sounded like the perfect thing to add them to. This recipe comes from Crafty Cooking Mama and it turned out great! With it just being me the sauce made enough for left overs for the next night! Feel free to use whatever kind of sardines you like, I used spicy ones to add an extra kick.

Ingredients

  • 1/2 Onion, minced
  • 3 TBSP Olive Oil
  • 4 Garlic Cloves, minced
  • 1/4 Cup White Wine
  • 3 Cups Crushed Tomates
  • 1 TSP Red Pepper Flakes
  • 1 TSP Dried Basil
  • 1/2 TSP Salt
  • 1/2 TSP Dried Oregano
  • 1/2 TSP Dried Parsley
  • 3 Sardines + a little oil from the tin
  • Spaghetti of your choice
  • Salt + Pepper

Let’s Get Cooking

Heat olive oil in a large skillet.

Saute the onions until translucent, about 10 minutes. Add in the garlic and saute for a minute. Add in the white wine and scrape the pan to deglaze.

Add in the crushed tomatoes + red pepper + basil + salt + oregano + parsley and simmer covered for about 15-20 min.

Cook the pasta according to package instructions. Reserve 1/4 Cup of the pasta water and add to the sauce.

After simmering, add in the sardines + a little of the oil and simmer on low for about 10 min, use your spatula to break up some of the sardines. Add more red pepper if needed.

Add in the pasta and stir well to combine.

Plate & enjoy!

Made with Love,

Hannah

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

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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

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

Fall Tortellini Skillet

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When I make lunches for the week I love a dish that can be thrown together in one pan and be done. This recipe from Julia’s Album features roasted fall vegetables and chicken that makes for a perfect one-pan meal. I changed up the spices a little on the butternut squash, taking inspiration from my dad’s “Crack” Roasted Butternut Squash. Just because it’s your lunch for work doesn’t mean it has to lack flavor. For one person, this makes more than enough for 5 days.

Ingredients

  • 3 Cups Butternut Squash, peeled, seeded, cubed
  • Olive Oil
  • 1 TBSP Chili Powder
  • 1 TBSP Nutmeg
  • 1 TBSP Cinnamon
  • 1 TBSP Ginger
  • Honey
  • Salt + Pepper
  • 12 oz Brussel Sprouts [I used frozen Brussel sprouts, you can roast them off if you’d like]
  • 9 oz Cheese Tortellini
  • 1 lb Chicken Breast, cubed
  • 1 TSP Smoked Paprika
  • 2 TBSP Olive Oil
  • 3 TBSP Butter
  • 5 Garlic Cloves, minced
  • Fresh Thyme

Let’s Get Cooking

Start with preheating the oven to 400F.

In a large bowl toss together the butternut squash + 1 TBSP Olive Oil + Chili Powder + Nutmeg + Cinnamon + Ginger + Salt + Pepper + drizzle with honey. Once coated well, spread on a lined baking sheet and roast for about 30 minutes.

You can roast off the brussels sprouts, cut the ends off and in half, with olive oil and salt and pepper for 20-30 minutes in the 400F preheated oven with the squash. I used frozen brussels sprouts in the microwave to save some time.

Bring a large pot of water to a boil and cook the tortellini per package instructions. Drain and set aside.

In a skillet, add the 2 TBSP of olive oil. Add in the chicken breast when the oil heats. Season the chicken with paprika + salt + pepper. Cook the chicken through and remove from the pan when done.

To the same skillet add butter + 1 TBSP Olive oil + garlic, and cook until garlic softens. Add in the cooked tortellini and coat with butter. Add in the roasted vegetables + chicken and mix until everything is well distributed.

Top with fresh thyme and enjoy.

Made with love,

Hannah