A True Crowd Pleaser

Feeding a crowd. It can be stressful, but it can also be fun. It's a great time to experiment with new recipes. But if the gathering is last-minute, it's great to have fool-proof, crowd-pleasing recipes in your back pocket.

This recipe is the one of those.

Now, in the interest of complete honesty, the first time I made this it wasn't quite crowd-pleasing. I had soaked the red pepper flakes in the vodka for too long, and it was too spicy for some members of my family to eat. Since then, I've omitted the red pepper flakes entirely, and I now have a winner on my hands.

I've learned that everyone has a different tolerance when it comes to heat, so it's better to err on the side of caution. And there is so much flavor in this recipe, the missing flakes don't hurt the dish at all.

So the next time you need to feed a crowd, give this recipe a try.

Vodka Sauce
Makes enough sauce for 1 lb. of pasta

Ingredients:

• 1/2 cup vodka
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 slices prosciutto, chopped
• 1 28 oz. can crushed tomatoes
• 1 cup grated Parmesan cheese
• 2 cups light cream
• 4 tablespoons butter

Directions:

1. Sauté onion and prosciutto in olive oil for 8 minutes.
2. Add tomatoes and vodka. Cook on low for 30 minutes.
3. Add cream, cheese, and butter. Cook on low for another 20 minutes.
4. Serve over your favorite pasta.

Notes from my country kitchen:

• To add some heat to the dish, soak 1 tablespoon of red pepper flakes in the vodka for 10 minutes. Then discard the flakes.
• Do not use pre-packaged Parmesan cheese, such as Kraft. These cheese isn't grated fine enough, and it will give the sauce a grainy taste. Use grated cheese from the deli department of your market.
• To stretch this dish a little further, use 1 lb. of mini penne or some other short-cut pasta.
• For that restaurant feel, add 1/2 cup frozen peas, thawed, at the end and stir until heated through.

No "Helper" Needed

Back before I was married, when my husband and I were first living together, I didn't do much of the cooking. I cooked once, maybe twice, a week. The other days either my husband cooked, or we ate out. My repertoiré was nothing to write home about either. Most of what I cooked came from recipes on canned goods, soup mix packages, or were boxed all together. (Everyone has to start somewhere, right?)

One of my favorite recipes came from a can of Del Monte stewed tomatoes. Looking back now, I'm not sure if it was favorite because it was that good, or because it was that easy. No matter though. It was a more homemade approach to cheeseburger macaroni, and the more fresh ingredients (read: less from a box with a glove with only 4 fingers), the better the meal.

Slowly my confidence in the kitchen became to grow. With emphasis on the word "slowly." I bought a 4-ingredient cookbook. Then a 6-ingredient one. And finally I bought a special issue of Cooking Light. They were -- and still are -- a great resource of easy and tasty weeknight meals. And that's where I found this recipe for cheeseburger macaroni. It has more flavor than the Del Monte version, and I quickly switched to this new version of the dish.

And as my confidence in the kitchen grew even more, along with my desire to experiment, this recipe fell to the wayside. But just recently I pulled it out again. I had forgotten how much I enjoyed it. As an added bonus, it was quick and easy to make. And the taste brought me back to all those years ago, first making this dish with my husband in our apartment in New Jersey. It tasted like new beginnings, youth, and love.

The epitome of comfort food.

Cheeseburger Macaroni

Recipe from Cooking Light
Makes 9 1-cup servings

Ingredients:

• 8 ounces uncooked small elbow macaroni
• 3/4 lb. ground sirloin
• 1 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 15-oz. cans Italian-style diced tomatoes
• 1/4 cup ketchup
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/2 cups reduced fat shredded cheddar, divided

Directions:

1. Cook the elbow macaroni according to package directions.
2. Cook beef, onion, and garlic in a skillet over medium-high heat until beef is browned, stirring to crumble. Drain well and return to pan.
3. Add tomatoes and next 3 ingredients; cook 3 minutes. Add macaroni and 3/4 cup cheese, and cook 2 minutes or until cheese melts and macaroni is thoroughly heated, stirring occasionally.
4. Remove from heat; sprinkle with remaining 3/4 cup cheese.

Kid Cook Saturdays: Week #2

Last week, my son picked spaghetti and meatballs as the meal to make from his cookbook. The meatball recipe was for turkey meatballs. I tried to steer my son towards the meatballs I had growing up: pork, veal and beef. But my son wasn't having it, so turkey meatballs we made.

turkey meatballs, rolled by my son

My son liked the meatballs, and was very proud of himself. My husband and I were proud of him, too, but turkey meatballs aren't our thing. I found them to be a bit on the bland side, so I'm not going to bother sharing the recipe for them with you.

However, if you do have a young one in the kitchen with you, I highly suggest making meatballs together. It's one of the few things where your hands are the best tools for the job. Just roll up your sleeves and dig in. Perfect for little and big hands alike. And then there's the quality family time, making a meal together.

Priceless.

Quick Tomato Sauce

A Country Cooking Original Recipe
Enough for 1 lb. of spaghetti

Ingredients:

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup red wine
• 1 28-oz. can crushed tomatoes
• 15-oz. can tomato sauce
• 1 6-oz. can tomato paste

Directions:

1. If serving pasta with meatballs, brown meatballs in a 6-qt. Dutch oven. Once browned remove to a plate lined with paper towels.
2. Add onion and garlic to drippings from meatballs. Saut&eaute; until translucent. Add red wine to deglaze pot. Reduce liquid.
3. Add crushed tomatoes, tomato sauce, and tomato paste. Bring to a low simmer. Return meatballs to pan, if you have them
4. Simmer sauce for 20 minutes.
5. Serve with your favorite cut of pasta.

Ahoy, Pasta!

I have never been one for canned tune. Actually, that's unfair. I've never really been one for seafood. Period. Regardless if it comes from a can, the freezer, or fresh from the market. But when your husband loves seafood, you try to give it to him now and again.

Frozen shrimp is the easiest. Then I branched out to tilapia and started making fish tacos. While I don't roll my own, I do enjoy sushi and sashimi. And when winter came knocking back in December, it seemed like a good time to cross the final frontier: tuna noodle casserole.

Success! Everyone in the house loved it!

And that got me to thinking, Giada De Laurentiis uses canned tuna in plenty of her pasta recipes. I had dismissed them in the past because I wasn't a fan of canned tuna. And while I don't see myself eating a tuna salad sandwich any time soon, now was as good a time as any to revisit some of Giada's recipes. So I borrowed Weeknights with Giada from my public library and quickly decided "Pirate Pasta" would be the first recipe I would try. I made a few modifications to suite my family's tastes, and it was a big hit. My 5-year-old son even had a second helping! Mama must be doing something right!

Pirate Pasta

Recipe modified from Giada DeLaurentiis
Serves 4 to 8

Ingredients:

• 1 pound pasta (I used rotini)
• 1/2 cup grated pecorino romano cheese, plus more for serving
• 1/4 cup olive oil, plus more for roasting tomatoes
• 1 medium or 1/2 large, red onion, chopped
• 2 garlic cloves, minced
• 1 10-ounce or 2 5-ounce cans tuna in olive oil, such as Tonnino, drained
• 1/2 cup (about 20) medium olives, pitted and halved (I used black)
• 1/4 cup tomato paste
• 2 tablespoons capers (rinsed and drained, if you prefer)
• 1 pint grape tomatoes, roasted
• 1 cup low-sodium chicken broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 teaspoon red pepper flakes
• salt and black pepper

Directions:

1. Place tomatoes in an oven-safe dish. Coat with olive oil and sprinkle with salt. Roast on the center rack of a 400 degree oven for 15 - 20 minutes.
2. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 8 to 10 minutes. Drain and reserve about 1 cup pasta water. Pour pasta into a bowl with pecorino romano cheese and toss until coated.
3. In a skillet, heat olive oil over medium heat. Add onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, for 5 minutes, until onions are translucent.
4. Add the tuna, olives, tomato paste, capers, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using a wooden spoon, break up the tuna.
5. Add the chicken broth and bring the mixture to a simmer.
6. Add the roasted tomatoes.
7. Pour tuna mixture over pasta. Toss and add pasta water if needed to loose the sauce. Top with basil leaves. Season with salt and pepper to taste, and sprinkle with cheese if desired.

A Pot Full of Memories

Growing up, we had pasta once a week, minimum. Tuesdays were the main pasta day, having either spaghetti or penne. And when I was really young, I would have pasta once a week with my grandparents. Actually, if it was Wednesday we had macaroni, and if it was Sunday we had pasta. Because that's the way my grandfather wanted it. I vividly remember those dinners, my grandfather scraping his fork along the plate to get every last bit of my grandmother's sauce, and my grandmother scolding him. "Stop that! That's what the bread is for!"

Not that anyone could blame him. My grandmother made such a wonderful sauce. Growing up she would make her slow sauce on Sundays. It's wonderful aroma would fill the house, and we would all take turns sneaking a slice of Italian bread and dipping it in the simmering sauce. My dad has even said one of his favorite things about dating my mom was dropping her off back home on a Saturday evening. They would go see a movie, get burgers at the diner, and even though they were packed, my grandmother would have her sauce on the stove, and they would dip a slice or two of bread in for a taste.

Yes, we have such wonderful memories of pasta and sauce.

And I want to share those memories with my son. And I do ... over a bowl of pasta.

But I'm not content to have the same sauce week after week. (Maybe it's because it's not as good as my grandmother's.) One week we'll have a meat gravy. Another week, a bolognese. And another week, a marinara.

I've found marinara sauce harder to master, though, on my own. So after a few failed attempts it dawned on me: Giada De Laurentiis. So I pulled out her Everyday Italian and turned to the Sauces section. Lo and behold, there was a wonderful recipe for a marinara sauce!

I've made it a few times, serving it over spaghetti, and it's been a huge it -- especially with my son. It's also lighter than the traditional sauce I grew up with, and as the warmer weather settles in and makes itself at home, I'm happy to indulge in this fresher sauce.

Marinara Sauce

Recipe from Giada De Laurentiis
Makes about 2 quarts (8 cups)

Ingredients:

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves

Directions:

1. In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
2. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
3. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
4. Remove and discard bay leaves. Season the sauce with more salt and pepper to taste.

Note from the chef: The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Family Traditions

On my mother's side, it's easy for me to trace my ancestry. My great-grandfather, Samuele, came to America from Sarno, Italy in 1906. And over the years, my family has certainly assimilated with American culture. Italian went from the only language spoken, to spoke by adults so the children wouldn't understand, to not spoken at all. Names went from Assunta and Philomena to Karen and Stephanie. But there's one thing that didn't change much: our love of food.

We have strong food traditions, especially on holidays, like Christmas. But my grandfather had another tradition: pasta or macaroni every Wednesday and Sunday. EVERY Sunday and Wednesday. No exceptions.

I can clearly remember dinner with my grandparents. My grandfather, scraping his fork against his plate to get every last drop of sauce. My grandmother, yelling at him to stop it, that's what bread is for.

In honor of those Wednesday night dinners, here is a recipe for spaghetti bolognese, modified from Giada De Laurentiis. My grandfather may not approve, swapping out ground beef for ground turkey. But my mother would probably approve of the heart-healthy measure. I made some other modifications as well, but the biggest one was the love I have for my grandparents and those dinners we shared.

Spaghetti Bolognese

Recipe adapted from Giada De Laurentiis
Makes about 1 quart; Serves 4 over a pound of pasta as a main course

Ingredients:

• 1 pound spaghetti (or your favorite pasta)
• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 carrot, peeled and minced
• 1 20.8-oz. package ground turkey
• 1 28-oz. can crushed tomatoes
• 1 15-oz. can crushed tomatoes
• 1/4 cup red wine
• 8 fresh basil leaves, chopped
• 1/4 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup freshly grated Pecorino Romano cheeese

Directions:

1. In a Dutch oven heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the carrot and sauté for 5 minutes.
2. Increase the heat to high, add the ground beef, red pepper flakes, and Italian seasoning, and sauté until meat is no longer pink, breaking up any large lumps, about 10 minutes.
3. Add the red wine to deglaze the pan, scraping up the brown bits. Let reduce 5 minutes.
4. Add the tomatoes, basil, 1/2 teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes.
5. Meanwhile, cooking spaghetti according to package directions.
6. When sauce is done, stir in the cheese, then season with more salt and pepper to taste.

Note: The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Unfortunately, no photo this week. We were so hungry when I finally got it on the table, I didn't remember to take one until the table was cleared and the dishwasher loaded and running. I'll have to snap one the next time I make this dish.

Risotto Primavera

For the longest time, I feared risotto. It seemed so difficult to make, and I felt I didn't have the skills. But one day Giada De Laurentiis made a Dirty Risotto, a play on Dirty Rice, and I knew I was going to have to overcome my fear and take the plunge.

Yes, risotto is time-consuming. And it requires both your undivided attention and patience. But it's not difficult. It only goes wrong if you lose your focus.

And to be honest, I find it therapeutic to stir the risotto. After a long day there's something soothing and comforting in the repetitive motion. And when the dish is complete, it's emotionally comforting to eat, too.

A double whammy.

What makes this dish so fantastic is its versatility and the goat cheese. So, feel free to swap out the veggies below for others, but there's no substitute for the creamy, salty bite of goat cheese.

Now go take the plunge and discover the wonder that is risotto cooked in your own kitchen.

Risotto Primavera

Recipe modified from The Pioneer Woman
Makes 8 servings

Ingredients:

• 5 cups low sodium chicken broth
• 2 tablespoons olive oil, plus 1 additional tablespoon
• 2 tablespoons butter, plus 1 additional tablespoon
• 1/3 Vidalia onion, finely diced
• 3 carrots, peeled and finely diced
• 1 small yellow squash, finely diced
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 1/2 cup arborio rice
• 1 1/2 cup dry white wine
• 4 ounces goat cheese
• 1/2 cup grated Parmesan cheese
• fresh dill, for garnish

Directions:

1. Pour chicken broth into a small saucepan. Heat to a simmer.
2. In a large Dutch oven, heat 2 tablespoons olive and butter. Add diced onions and carrots. Stir a cook until soft, about 5 minutes. Add squash, zucchini, and pepper and cook for another 5 minutes. Remove vegetables from pan and set aside.
3. Add remaining olive oil and butter to the Dutch oven. Heat over medium-low heat. Add rice and stir, cooking 1 minute. Add half the wine, stir, and cook until liquid is absorbed.
4. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add the other half of wine and cook until absorbed.
5. Taste to make sure rice is cooked; add another helping of broth if rice has too much bite to it. Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all the cheese is thoroughly combined. Top with dill.

Note: Swap vegetable broth for the chicken broth for an vegetarian dish.

Not My Mama's Mac-n-Cheese

Who didn't eat macaroni and cheese as a kid? I started with the box variety as a youngster, and graduated to my mom's baked macaroni and cheese as a young adult.

Oh, that baked macaroni and cheese!

The Italian-Style breadcrumbs is what sells this dish. The savoriness, the texture ... It's the kind of food you arrive home from college begging for.

And then, you grow up.

And while I still love my mom's macaroni and cheese, I want to put my own spin on it as well. As if to say, "I'm here and I cook!"

So that's exactly what I did one day as I was looking at the half-filled bags of shredded pepper jack and colby jack cheeses, wondering what the heck I was going to do with them. Macaroni and cheese, but of course! And the sweetness of the grape tomatoes in my veggie drawer were perfect way to cut some of the spice from the cheeses.

Grape tomatoes? Spicy cheeses? My mother wouldn't take such liberties with her macaroni and cheese! She's a purest. But on the other hand, isn't that a daughter's job, to take a few liberties every now and then?

Macaroni and Cheese ... With a Kick!
A Country Cooking Original

Ingredients:

• 2 cups uncooked elbow macaroni (about 7 ounces)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mustard
• 1/4 teaspoon Worcestershire sauce
• 2 cups whole milk
• 1 cup shredded pepper jack cheese
• 1 cup shredded colby jack cheese
• 1 small onion, diced
• 1 pint grape tomatoes
• 1 cup Italian seasoned breadcrumbs
• Olive oil
• Salt and pepper to taste

Directions:

1. Heat oven to 350 degrees F.
2. Cook macaroni to al dente as directed on package.
3. While water for macaroni is coming up to a boil, add olive oil to a skillet. Sauté onions and tomatoes on medium-low heat until tomatoes are just about to burst. Season with salt and pepper to taste.
4. Then melt butter in 3-quart saucepan over low heat. Stir in flour, seasoned salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses until melted.
5. Drain macaroni and put back into pot. Add sautéd onions and tomatoes and stir. Add cheese sauce to macaroni mixture and stir to combine.
6. Pour into an ungreased 2-quart casserole dish. Top with breadcrumbs. Drizzle with olive oil and bake uncovered for 20 to 25 minutes or until bubbly.

An Inspired Idea

Something we home cooks don't get enough credit for is getting dinner on the table every night -- or almost every night -- and keeping it interesting and delicious year after year after year. I do my grocery shopping once a week, and at least once a month I'll sit at my kitchen table surrounded by cookbooks and the weekly circular and proclaim "I don't know what to make for dinner anymore!" It's a sad, frustrating moment.

I recently discovered sometimes you just have to throw the cookbook out the window.

Amid all my recipes there was one I had printed from Giada DeLaurentiis. I'm sure this recipe is just fine as it is, but at that moment, with the exception of the roasted peppers, it just wasn't appealing to me -- especially the pasta. The recipe called for orzo, and I just wasn't feeling it. So I decided to keep the peppers and start over from scratch. And the end result was a Country Cooking original recipe that was not only a hit with the family, but a perfect meal on a warm, clear day.

Of course, harder than deciding what to make for dinner that week was trying to name this dish. I chose "Country Summer Pasta" because nothing says "summer" to me like sausage, peppers, and basil fresh out of the garden. But I'm open to suggestions, so if you have one, send it in!

Country Summer Pasta
A Country Cooking Original Recipe

Ingredients:

• 1 red bell pepper
• 1 orange bell pepper
• 1 pound gemelli pasta
• 1 3/4 cups chicken broth
• 2/3 cup white wine
• 1 pound hot Italian turkey sausage, casings removed
• 3 cloves garlic, minced
• 5 plum tomatoes, seeded and chopped
• 2 tablespoons chopped basil
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• ricotta and parmesan cheeses, for serving

Directions:

1. Place the peppers on a baking sheet under the broiler for about 8 minutes -- roughly 4 per side -- until charred. Place the charred peppers in a medium bowl. (Stainless steel works great.) Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Then cut the slices in half, so they're roughly the same size as the pasta. Set aside.
2. Bring a large pot of water to a boil. Once boiling, add salt and pasta. Cooking according to package directions.
3. In a large skillet, heat olive oil over medium-high heat. Add the turkey sausage, breaking into bite-sized pieces with a wooden spoon or potato masher. Sauté until cooked through. Add the garlic and cook for one minute.
4. Add wine to deglaze the pan. Let reduce for 5 minutes. And chicken broth, peppers and tomatoes to pan. Let peppers and tomatoes heat through and broth reduce a few minutes. Season with salt and pepper.
5. Drain the pasta, reserving 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture and basil, and toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta.
6. Top each serving with parmesan cheese and a tablespoon or two of ricotta.

Taste the Sun

It's amazing how our senses can invoke memories. The smell of an apple pie candle brings me to Thanksgiving Eve growing up, and my parents baking apple and pumpkin pies. A song can bring me right back to middle school. And a taste can bring on a flood of memories as well.

I love the Food Network, and once I felt more comfortable in the kitchen "Everyday Italian" immediately became one of my favorites. I was interested to learn about Italian cuisine from other regions. And when I saw Giada make this recipe I knew I wanted to give it a try. It's flavors were right up my alley.

And every time I taste this dish, I'm immediately brought back to the first time I made it. It was a warm April day in 2006, and my husband had actually beat me home from work. He was in shorts and a t-shirt waiting for me, and as he greeted me he suggested we go for a walk and explore our neighborhood a bit.

We had a wonderful afternoon, enjoying the weather, the scenery, and each other's company. When we got home, my husband and I made this recipe together. My husband chopped the ingredients while I manned the stove. And as the sun started to dip we each sat down to a bowl of this delightful pasta dish. I could taste the warmth and sun, and every time I've had this dish since I am brought back to that day, tasting the warmth and the sun.

It's amazing what food can do.

Fusili with Sausage & Sun-Dried Tomatoes

Recipe from Giada DeLaurentiis
Modified by Country Cooking

Ingredients:

• 3/4 cup drained, oil-packed sun-dried tomatoes, sliced
• 2 tablespoons oil from jar of sun-dried tomatoes
• 1 pound sausage, casings removed
• 2 cloves garlic, minced
• 1 3/4 cup chicken broth
• 1/2 cup white wine
• 1 pound fusili pasta
• 1/3 cup chopped fresh basil
• Grated Parmesan cheese, for serving
• Shredded mozzarella cheese, for serving

Directions:

1. Heat oil reserved from tomatoes in a pan over medium-high heat. Add sausage and cook until brown, breaking up meat into bite-sized pieces with potato masher, about 8 minutes. Transfer meat to a bowl. Add garlic to skillet and sauté. Add broth, wine, and sun-dried tomatoes. Boil over medium heat until sauce reduces slightly; about 8 minutes.
2. Bring pot of water to a boil. Cook fusili until tender but firm, about 8 minutes. Drain pasta and add to sausage mixture. Add basil.
3. Top each serving with Parmesan and mozzarella cheeses.

Notes from the Chef:

• I use either sweet Italian sausage or hot turkey sausage when I made this dish. I find the hot turkey sausage to not be as spicy as hot Italian sausage. But you can use whatever sausage you like. What that spicy flavor but don't have any hot sausage on hand? Simply add red pepper flakes to the pan as you cook your sausage. The heat from the flakes will infuse with the sausage and oil.
• When you've used all the sun-dried tomatoes, save the oil. It's nice to swap out every now and then for regular olive oil. It adds a new depth of flavor to your dish.

The Feast of One Fish, Part Deux

If your Christmas Eve celebration is small, and you're looking for something with Italian flare, this dish is it. I made this dish last year in the days leading up to Christmas. This one is more traditional that the cioppino because it does not have meat. (We do not eat meat on Christmas Eve, although pepperoni and salami have both found their way to the antipasto platters.)

This dish had base flavor of sweetness from the tomatoes and cream, but with a hint of heat from the red pepper flakes. The penne was a nice switch from the traditional spaghetti of our Christmas Eve feasts.

This meal is a great way to honor Italian Christmas traditions, but it's wonderful year-round, too.

Penne with Shrimp and Herbed Cream Sauce
Recipe from Giada DeLaurentiis
Makes 4 to 6 servings

Ingredients:

• 1 lb. penne pasta
  
• 1/4 cup olive oil
  
• 1 lb. medium shrimp, peeled and deveined
  
• 4 cloves garlic, minced
  
• 1/2 teaspoon kosher salt, plus extra for seasoning
  
• 1/2 teaspoon black pepper, plus extra for seasoning
  
• 1 15 oz. can whole tomatoes, drained, roughly dropped
  
• 1/2 cup chopped fresh basil leaves
  
• 1/2 cup chopped fresh flat-leat parsley
  
• 1/4 teaspoon crushed red pepper flakes
  
• 1 cup white wine
  
• 1/3 cup clam juice
  
• 3/4 cup heavy whipping cream
  
• 1/2 cup grated Parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
   
2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Cooking, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
   
3. Add tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
   
4. Transfer the pasta to a large serving bowl. Sprinkle with remaining cheese and serve immediately.

The Perfect Contrast

As I've spent more time in the kitchen, trying new ingredients, dishes, and techniques, my palate has grown. I've come to like new ingredients, flavors, and textures, and sometimes even look for them in my meals. When I saw Giada DeLaurentiis make this recipe last year, I knew it was a dish I had to make. It had a new ingredient (butternut squash), a contrast in flavors (sweet and savory), and a contrast in textures (creamy and crunchy).

And this meal did not disappoint!

I did alter is slightly, though, enhancing both the tang and creaminess. (At least I think so.) And the best part is the roasted squash and onion makes a wonderful side dish all on its own, if you're looking for an easy accompaniment for a main dish. What's better than two for one?

Penne with Butternut Squash and Goat Cheese
Adapted slightly from Giada DeLaurentiis
Cook time: 1 hour
Makes 4 to 6 servings

Ingredients:

• Vegetable oil cooking spray
  
• 1 2-lb. butternut squash, peeled, seeded and cut into 3/4-inch cubes
  
• 1 onion, diced into 1/2-inch pieces
  
• Olive oil, for drizzling
  
• Salt and black pepper, to taste
  
• 1 lb. penne
  
• 4 oz. goat cheese
  
• 1/2 cup (about 4 oz.) mascarpone
  
• 1 cup coarsely chopped walnuts, toasted
  
• 1 cup packed chopped fresh basil leaves
  
• 1/3 cup finely grated Parmesan cheese

Directions:

1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
   
2. Spray a baking sheet, liberally, with cooking spray. Set aside.
   
3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
   
4. While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese, mascarpone in a large serving bowl. Stir until the cheeses have melted and forms a creamy sauce. Thin sauce with pasta water if necessary.
   
5. Add the squash and onion mixture, walnuts, and basil. Toss well and season with salt and pepper to taste. Garnish with Parmesan cheese and serve.

Note: To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6-8 minutes. Cool completely before using.

Pumpkin Palooza, Part 2

The great thing about pumpkin? It's not just for baking. It's wonderful in savory dishes, too.

Back in October I had decided I wanted to make pumpkin cupcakes to celebrate my birthday. And it was in the October issue of Country Living where I found a recipe for Pumpkin-Ricotta Stuffed Shells.

And Pumpkin Palooza was born!

I have to admit, I was a bit wary of this recipe at first. I have a recipe for manicotti that I don't make very often because of the work involved. Same goes for lasagna. (Actually, in the interest of full disclosure, I've never actually made a lasagna simply because of the work involved.) Did I really want to embark on this adventure?

In the end, the appeal of the pumpkin was too strong so I made the recipe.

And it wasn't as hard as I thought it would be! It was quite easy and very delicious. As a bonus, I used a the 32 oz. container of ricotta and cooked the whole box of shells. I froze the extras and am looking forward to an easy weeknight supper, when all I have to do is bake the shells in the oven. Serve an Autumn Salad on the side, and presto! You have an fantastic meal!

Pumpkin-Ricotta Stuffed Shells

Recipe from Country Living
Working time: 20 minutes
Total time: 1 hour 15 minutes
Makes 8 servings

Ingredients:

• 24 jumbo pasta shells
  
• 1 tablespoon extra-virgin olive oil
  
• 22 ounces fat-free ricotta (2 1/2 cups)
  
• 1 (15 ounce) can pumpkin puree
  
• 2 1/2 ounces Pecorino Romano, grated (3/4 cup plus 2 tablespoons)
  
• 1 large egg white
  
• 2 cloves garlic, minced
  
• 1 cup fresh basil, chopped
  
• 1 tablespoon fresh sage, finely chopped
  
• 1 teaspoon salt
  
• 1 teaspoon freshly ground pepper
  
• 1 (26 ounce) jar store-bought tomato sauce (I used Del Grasso Three Cheese)

Directions:

1. Cook pasta shells according to package directions; drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
   
2. Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup Pecorino Romano, and remaining ingredients, except tomato sauce.
   
3. Preheat oven to 350 degrees. Spread sauce in bottom of a 9x13-inch baking dish. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange in pan. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle shells with remaining Pecorino Romano, and bake for 15 minutes more.

Note: If desired, stuff shells the night before and refrigerate overnight in an airtight container, in between layers of plastic wrap; arrange shells on sauce right before baking.

Simple Summer Supper

Who doesn't love lasagna? It's a great meal, but a heck of a lot of work. And who wants to turn on the oven in the middle of the summer? This recipe is the remedy to all of that. All the great flavors of a lasagna, but without the oven. The sauce is very refershing, and lighter than your typical lasagna sauce. But why limit yourself of a few months of the year? This recipe is good enough to make all year long.

Lasagna Rolls with Roasted Red Pepper Sauce

Recipe from Cooking Light
Total time: 45 minutes
Serves 4 (serving size: 2 rolls)

Ingredients:

Lasagna

• 8 uncooked lasagna noodles
  
• 4 teaspoons olive oil
  
• 1/2 cup finely chopped onion
  
• 1 (8-ounce) packed pre-sliced mushrooms
  
• 1 (6-ounce) package baby spinach
  
• 3 cloves garlic, minced
  
• 1/2 cup (2 ounces) shredded mozzarella cheese
  
• 1/2 cup part-skim ricotta cheese
  
• 1/4 cup minced fresh basil, divided
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon crushed red pepper

Sauce

• 1 tablespoon red wine vinegar
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 2 cloves garlic, minced
  
• 1 (14.5-ounce) can diced tomatoes
  
• 1 (7-ounce) bottle roasted red bell peppers, undrained
  
• 1/8 teaspoon crushed red pepper

Directions:

1. To prepare lasagna, cook noodles according to the package directions, omitting salt and fat. Drain and rinse noodles under cold water. Drain.
   
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat; stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
   
3. To prepare sauce, place vinegar and the remaining sauce ingredients in a blender; process until smooth.
   
4. Place cooked noodles on a flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until thoroughly heated. Sprinkle with remaining 2 tablespoons basil.

Note: I don't like mushrooms so I just omit them.

Under the Pocono Sun

One of the perks of my dad's garden is all the free tomatoes and basil I want. And I came home with bags full from my last trip. Question is, what to make?

Several years ago I read the book Under the Tuscan Sun. The book has two chapters of recipes: Summer Kitchen Notes and Winter Kitchen Notes. This recipe is from this novel -- altered a bit, but of course.

It's just perfect for this time of year, when tomatoes are in abundance. There's no better time to make the most of summer's bounty. After all, there's a long winter season to make sauce with canned tomatoes.

Quick Tomato-Cream Sauce

From the novel Under the Tuscan Sun
Serves 4

Ingredients:

• 1 14.5 oz. box of rotini or short-cut fusilli
  
• 4 or 5 slices pancetta, chopped
  
• 1 large onion, chopped
  
• 3 cloves garlic, chopped
  
• 1 large red bell pepper, chopped
  
• 5 tomatoes, seeded and chopped
  
• 1/4 cup red wine
  
• 1/2 cup light cream
  
• 14.5-15 oz. crushed tomatoes
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon dried oregano
  
• Lots and lots of fresh basil, chopped
  
• salt and black pepper to taste
  
• grated Parmesan

Directions:

1. Cook pasta according to package directions.
   
2. Cook pancetta, drain on paper towel, and set aside.
   
3. Sauté onions and garlic in olive oil for 5 minutes.
   
4. Add bell pepper and tomatoes. Season with thyme, oregano, and basil, and cook 5 minutes more.
   
5. Add red wine, and reduce by half.
   
6. Stir in light cream and crushed tomatoes. Cook for 5 minutes more.
   
7. Stir cooked pancetta into the sauce at the last minute to retain its crispness. Season with salt and pepper to taste.
   
8. Stir in cooked pasta. Serve with grated Parmesan and crusty bread on the side.

Note: Simply omit the pancetta for a vegetarian version of this delicious dish.

Homemade Take-Out

Homemade take-out. Those words are an oxymoron for sure. But that's exactly what this recipe is.

Now, I'm someone who likes the occasional little kick to her food. The key word being "little." But when you order food out, it impossible to control the ingredients, and you take what you get. So one thing I never get to order from Chinese restaurants is sesame noodles because they're always too spicy for me.

Enter a recipe for sesame noodles by Martha Stewart. It's just perfection. Because I'm making it myself I have complete control over the ingredients, not just the heat. While the original recipe calls for cooking the vegetables in the pot with the pasta, I opt for using my steamer basket. The vegetables cook to a perfect crisp-tender, and the colors are vibrant, making the meal appealing not just to my palate, but visually as well.

This meal is great hot, warm, or cold for lunch the next day. Another reason I love this meal is because it makes such a great next-day lunch. Keep in mind, though, the longer it sits the spicer it gets, so plan accordingly when measuring the red pepper flakes.

Lighter Sesame Noodles

Recipe from Martha Stewart
Serves 4
Prep time: 15 minutes
Total time: 25 minutes

Ingredients:

• 12-14 oz. light carb or whole-wheat spaghetti
  
• 2 bunch broccoli crowns, but into florets
  
• 2 red bell peppers (ribs and seeds removed), thinly sliced
  
• 1 large onion, halved and thinly sliced
  
• 1/4 cup creamy peanut butter
  
• 3 tablespoons dark-brown sugar
  
• 2 tablespoons rice vinegar
  
• 2 tablespoons soy sauce
  
• 1 tablespoon toasted sesame oil
  
• 2 cloves garlic, minced
  
• 1/2 to 1 teaspoon red-pepper flakes

Directions:

1. In a large pot of boiling water salted water, cook spaghetti 5 minutes less than al dente. Place vegetables in a steamer basket and sit on top of pot. Steam vegetables while pasta finishes cooking. When pasta is al dente drain, reserving 1 cup pasta water.
   
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce to desired consistency with pasta water, if necessary.
   
3. Serve at room temperature or chilled.