Pasta with Meatballs

This a fantastic and classic dish! The meatballs have a wonderful flavor, thanks to freshly grated nutmeg. 

Serves 4-6

For the sauce:
1 1/2 tablespoons olive oil
2 cloves garlic, peeled and chopped
a handful of fresh basil, leaved picked off and stalks chopped
1 fresh red chili, pierced with the tip of a knife
2 x 14 1/2 oz (400g) cans chopped tomatoes
a dash of red wine vinegar
Sea salt and freshly ground black pepper

For the meatballs:
1 lb. (450g) lean ground beef
1/4 teaspoon dried red chili pepper
a pinch of ground cinnamon
1/2 a fresh nutmeg, grated
2 cloves of garlic, peeled and finely chopped
1/2 teaspoon sea salt
1/4 teaspoon fresly ground black pepper
1 large egg
1/2 cup freshly grated parmesan cheese
zest of 1/2 lemon (optional)

16 oz (450 grams) dried pappardelle or tagliatelle pasta
1/2 cup freshly grated parmesan cheese

For the sauce, add the olive oil to a large pan over medium-high heat. Gently saute the garlic, basil stalks and the whole chili until fragrant.  Add the tomatoes and red wine vinegar.  Season with salt and pepper and gently simmer for half an hour.

Combine all the meatball ingredients together and form large marble-sized meatballs.  When rolling the meatballs, run your hands periodically under cold water - this will help make them dense and hold their shape.

Heat up a little olive oil in a frying pan and add the meatballs.  Cook until they have a nice brown color and then add them to the tomato sauce. Continue to simmer for 10 to 15 minutes, until the meatballs are cooked through.

Bring a large pot of water to a boil.  Salt the water, add the pasta and cook according to the package instructions, until al dente.  Drain the pasta in a colander, reserving a little of the cooking water for later use. 

Add the pasta to the meatball sauce and toss until the pasta is coated.  Add a handful of parmesan cheese and tear over the chopped basil leaves.  Add some of the cooking water to loosen the sauce if needed. 

Serve with freshly grated parmesan cheese.

Asian Noodles

This is a great main course or salad dish.  You can make the sauce a week ahead and add it to the pasta just before serving.  I also mix in grilled chicken when using it as a main dish. 

Serves 6 to 8

3 garlic cloves, chopped
1/4 cup ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup honey
1-2 tablespoons sweet chili sauce
2 tablespoons sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 scallions, sliced diagonally
1/2 pound grilled chicken, chopped into bite-size pieces (optional)

Place the garlic and ginger in a food processor fitted with a steel blade.  Add the vegetable oil, peanut butter, soy sauce, honey, chili sauce, sesame oil and ground peppers.  Purée the sauce.

Add a splash of oil to a large pot of boiling salt water and cook the spaghetti al dente.  Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with three-quarters of the sauce.  Add the red and yellow bell peppers and scallions, toss well.  Serve warm or at room temperature.  The remaining sauce may be added to moisten the pasta, as needed.

Pasta with Mushrooms & Pancetta

I tried this dish for the first time recently and it was a big hit, even with the rucola.  I try to slip in something green and leafy whenever I can!  The rucola adds a nice flavor to this dish.

Serves 3-4

8 oz. (250g) spaghetti
Salt
1 tablespoon olive oil
4 oz. (125g) pancetta, chopped
1 clove garlic, crushed
8 oz. (250g) mushrooms, quartered
1/3 cup (80ml) apple juice
1 cup (200ml) crème fraîche
Rucola

Cook the spaghetti in lightly salted water for approximately 9 minutes.

Heat the olive oil on medium-high heat and add the pancetta and garlic.  Cook until the pancetta is slightly browned.  Place cooked pancetta and garlic in a bowl and set aside.

Add the quartered mushroom to the same pan and saute for approximately 5 minutes.  Do not over cook.  Add the pancetta and garlic to the mushrooms.  Pour in the apple juice and crème fraîche and simmer on low heat until combined.  Season with salt and pepper.

Drain the spaghetti and add the sauce.  Mix in rucola and serve.

Four Cheese Lasagna with Sausage

My family really enjoys this lasagna recipe!  It´s lighter in texture than other recipes I use and we like the distinct flavor added by the goat cheese and fresh herbs.  You can assemble this a day ahead and bake it right before dinner.

Tip:  To make ahead, refrigerate the assembled, unbaked lasagna.  Bake for 30 to 40 minutes, until bubbly.

2 tablespoons olive oil
2 garlic cloves, minced
1 pound sausage, with the casing removed (I use turkey sausage)
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
1/8 cup chopped fresh thyme leaves
1/8 teaspoon crushed red pepper
Salt
Freshly ground black pepper
1/2 pound lasagna noodles
12 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup Parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, shredded or thinly sliced

Preheat oven to 400 degrees Fahrenheit.

Heat the olive oil in a large skillet.  Add the garlic and cook for one minute.  Add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 8 to 10 minutes, or until no longer pink.  Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, thyme, crushed red pepper, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.  Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water.  Add the noodles and allow them to sit in the water for 20 minutes. Drain. (Or use noodles which don´t need to be pre-cooked.)

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg and the remaining 2 tablespoons of parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Set aside.

Ladle 1/3 of the sauce into a 9 x 12 x 2-inch rectangular baking dish spreading the sauce over the bottom of the dish.  Then add the layers as follows:  half the pasta, half the mozzarella, half the ricotta mixture and 1/3 of the sauce.  Add the rest of the pasta, mozzarella, ricotta mixture, and finally, sauce.  Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.

Serves 8

Pasta with chorizo

This is a nice twist to pasta. The chorizo has a wonderful flavor which makes this dish delicious.  It can be made in about 30 minutes, which is great when your short on time.

1 tablespoon olive oil
2 x 400g (2 x 14oz) cans of chopped tomatoes
2 cloves of garlic, crushed
3 teaspoons chopped fresh rosemary
Salt and pepper
Pinch of sugar
225 grams (8oz) chorizo, sliced into 1/2 centimeter rounds
pinch of dried red chili flake
160ml (2/3 cup) cream
2 tablespoons chopped fresh parsley
400 grams (14oz) farfalle, rigatoni or penne pasta
4 tablespoons freshly grated parmesan cheese + additional for serving

Heat olive oil in a large saucepan and add the chopped tomatoes, garlic and rosemary.  Season with salt and pepper and a pinch of sugar.  Cook the tomatoes until they have begun to soften and the juices are slightly reduced, about 4-5 minutes.

Add sausage, red chili flakes, cream and half of the chopped parsley.  Allow to simmer with the lid off until the mixture has reduced by half, 15-20 minutes, stirring frequently.  Take off the heat, check and adjust seasoning.

Meanwhile cook the pasta in a pan of salted boiling water until slightly al dente (9 minutes). Once cooked, drain and toss with sauce in a serving bowl.  Scatter with the grated parmesan cheese and the rest of the parsley.

Serves 6

Macaroni & Cheese

This mac n' cheese is creamy with a small crunch topping.  Adjust the spices to suit your tastes. I often add additional cayenne pepper for a bit of a "kick".  This recipes serves eight, so you might want to half the ingredients to feed fewer eaters. 

1/2 pound elbow macaroni (I often use 5-grain or whole-wheat macaroni)
5 tablespoons unsalted butter
6 tablespoons flour
3 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Few dashs of cayenne pepper
2 cups grated cheese

For the topping:
1/2 cup grated cheese
1/2 cup fine bread crumbs
2 dashes of the following dried spices:
     paprika
     garlic powder
     black pepper
     onion powder
     cayenne pepper
     oregano
     thyme

Preheat over to 350 degrees Fahrenheit.  Butter a 2-quart baking dish with butter and set aside.

Bring a large pot of salted water to a boil.  Add the macaroni and cook until al dente.  Drain in a colander and rinse under cold running water.  Drain well.

Melt the 5 tablespoons of butter in a heavy saucepan over medium heat.  Add the flour, and stir constantly with a wooden spoon for 2 minutes.  Take care the flour doesn´t brown.  Using a whisk, add the milk in a steady stream and cook, whisking occassionly, until think and smooth (about 5 minutes).  Remove from heat.  Add salt, pepper, cayenne pepper, 2 cups of shredded cheese and stir well.  Pour into prepared baking dish.

In a small bowl, combine the topping ingredients and mix.  Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Sun-Dried Tomato & Basil Pasta

This is one of my husbands favorite dishes.  I used to make it with grilled chicken since generally his idea of a meal has to include meat.  One day I made it without the chicken and he claimed it was even better! So, this is the way I make it now.

Tip:  Make the dish head of time without the parmesan cheese and basil.  This allows the flavors to come together nicely.  Add the parmesan and basil just before serving.

1/2 pound fusilli pasta (I use whole-wheat or tri-color pasta)
Salt
Olive Oil
1/2 pound ripe tomatoes, chopped
1/2 pound fresh mozzarella, chopped in blocks
8 sun-dried tomatoes in oil, drained and chopped

1 cup freshly grated Parmesan cheese
10 large basil leaves, julienned

Dressing
6 sun-dried tomatoes in oil, drained
1 garlic cloved, diced
2 tablespoons red wine vinegar (or apple cider vinegar)
6 tablespoons olive oil
2 teaspoons salt
3/4 teaspoons freshly ground black pepper

Bring a large pot of water to boil.  Add salt and a splash of oil to keep it from sticking together.  Add pasta and cook for 9 minutes, or according to the directions on the package.  Drain well and allow to cool.  Place the pasta in a bowl and add tomatoes, mozzarella, and sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, garlic, vinegar, olive oil, salt and pepper in a food processor or blender and puree until almost smooth.

Pour the dressing over the pasta, sprinkle with Parmesan cheese and basil, and toss well.