Archive for the ‘Pasta’ Category

Orecchiette with Sausage and Broccoli

Tuesday, March 6th, 2018

Orecchiette PastaA recent test of this dish resulted in a good amount of leftovers in addition to satisfied diners. We’ve cut it down to about three servings here, so adjust to your needs as necessary.

What you’ll need:

  • 12 ounces of orecchiette pasta
  • 2 cups broccoli, steamed and seasoned with salt and pepper
  • 2 cups cooked Italian sausage, browned
  • 1 tablespoon olive oil
  • 1 cup pesto, alfredo or other sauce of your choice
  • Parmesan cheese (optional)

Directions:

  1. Bring a large pot of water to boil. Add orecchiette pasta and cook until al dente; about 10 minutes. Reserve 1/2 cup pasta water, strain.
  2. In a large saucepan, heat olive oil over medium-high heat. Add reserved water and all ingredients to pan and combine until pasta, broccoli and sausage are fully coated with the sauce. Sprinkle with Parmesan cheese if desired, and serve!

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Tasteful Tuesday: Spinach and Sausage Tortellini

Tuesday, February 27th, 2018

A hearty tortellini recipe to throw together any day of the week.

What you’ll need:

  • 16 ounces tortellini
  • 14 1/2 ounces diced tomatoes
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 3 tablespoons all-purpose flour
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups Italian sausage, cooked
  • 1 cup fresh spinach

Directions:

  1. Bring a large pot of water to a boil. Add tortellini and cook until tender (about 10 minutes). Drain.
  2. While the water is boiling and while the tortellini is cooking, combine tomatoes, basil, garlic, salt and pepper in a large saucepan over medium heat. Cook and stir until the sauce begins to bubble.
  3. In a medium bowl, whisk together the flour, milk and heavy cream. Add to saucepan and stir. Sprinkle in Parmesan cheese and cooked sausage and reduce heat to low. Simmer for about 2 minutes, or until the sauce thickens.
  4. Add tortellini and spinach to the sauce; stir to coat. Serve and enjoy!

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Slow Cooker Macaroni and Cheese

Tuesday, November 7th, 2017

This homemade macaroni and cheese recipe is made for your slow cooker and for cooler days when you want something extra comforting. Serve it up during the weeknight or for a holiday party this year, and add chicken, bacon, broccoli and more for a well-rounded meal.

Elbow Macaroni

What you’ll need:

  • 1 pound elbow macaroni
  • 5 cups shredded Cheddar cheese
  • 4 oz. cream cheese
  • 24 ounces evaporated milk
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 cup butter, melted
  • salt and pepper as desired

Directions:

  1. In the slow cooker, combine macaroni, cheddar cheese, cream cheese, evaporated milk, whole milk and garlic powder; mix well.
  2. Add melted butter, salt and pepper and mix. Put the cover on the slow cooker and cook on high until the pasta is cooked through and the sauce is thickened – about 2-3 hours
  3. Uncover and stir after 2 hours. If the pasta is not cooked through or the sauce is not thick enough, keep the macaroni and cheese in the slow cooker and check every 20 minutes). Serve and enjoy!

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