Tag: Italian dinners

Smoked Mozzarella-Topped Eggplant Rollatini
February 7, 2024

Smoked Mozzarella-Topped Eggplant Rollatini

Smoked Mozzarella-Topped Eggplant Rollatini is one of our favorite winter dinners. I start the rollatini by frying eggplant until it’s crispy. Then, I roll each eggplant slice around fresh ricotta, mozzarella, and Parmesan cheese. Next, I top these cheesy eggplant bundles with homemade tomato sauce and rich and creamy smoked mozzarella …

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by Sharon
Lemony Lobster and Wine Fettuccini
May 24, 2023

Lemony Lobster and Wine Fettuccini

Lemony Lobster and Wine Fettuccini is one of our favorite seafood dinners. I start this lobster fettuccini dish by steaming four live lobsters. Then, I make a rich and buttery lemon and white wine sauce. Finally, I toss the lobster and fettuccini with the sauce …

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by Sharon
Peppery Parmesan Asparagus and Spaghetti
May 10, 2023

Peppery Parmesan Asparagus and Spaghetti

Peppery Parmesan Asparagus and Spaghetti is one of our favorite springtime dinners. I start this spaghetti dinner by cooking the sliced asparagus, seasoned with lots of black pepper and red pepper flakes, until it’s tender. Then, I add the cooked spaghetti, peas, and grated Pecorino and Parmesan cheeses. Along with the pasta water, this all forms a rich and delicious peppery cheese sauce. Finally, I top each portion with a ball of rich and creamy burrata cheese. We like this spaghetti dinner for several reasons. First of all, I like that I can make this entire spaghetti dinner in just thirty minutes. That makes it a great dinner to prepare on busy days. Secondly, I like that this is a meatless meal. While we enjoy eating meat, we also enjoy a few meatless meals every week. And, lastly, we all like the sweet asparagus and peas, the al dente spaghetti, and the creamy burrata cheese.

The Equipment I Used

  • A Large Skillet- Use a large skillet to make the sauce for this pasta. That way, you’ll be able to add the spaghetti to the pan and easily coat every strand with the sauce.

The Ingredients Needed for Peppery Parmesan Asparagus and Spaghetti

  • Spaghetti- I always use Barilla spaghetti. Be sure to follow the directions on the box to make al dente spaghetti.
  • Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
  • Oil- Use extra virgin olive oil.
  • Pepper- You’ll need ground black pepper (freshly ground is best), and red pepper flakes.

How I Made my Peppery Pasta

  • First, I boiled the spaghetti.
  • Then, while the spaghetti cooked, I cooked the asparagus and made the sauce. Be sure to not overcook the asparagus.
  • Finally, I tossed the cooked spaghetti with the sauce, asparagus, and peas. And I topped each portion with burrata cheese.

If you like cheese, you need to try this Peppery Parmesan Asparagus and Spaghetti.

Peppery Parmesan Asparagus and Spaghetti
Peppery Parmesan Asparagus and Spaghetti

Peppery Parmesan Asparagus and Spaghetti

Spaghetti tossed with a peppery Parmesan and Pecorino sauce and asparagus and peas and topped with creamy balls of burrata cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 ounces spaghetti
  • 4 tbsp. butter
  • 2 tbsp. extra virgin olive oil
  • 1 bunch asparagus spears, trimmed, and cut into half inch pieces
  • 1 tsp. ground black pepper
  • ½ tsp. red pepper flakes
  • ½ cup each grated Parmesan and Pecorino cheeses
  • 1 cup cooked green peas
  • ¼ cup reserved spaghetti water
  • ½ cup basil leaves
  • 4 balls burrata cheese

Instructions
 

  • In a large pot of well salted boiling water (use three tablespoons of kosher salt), cook the spaghetti pasta until al dente, following the package directions. Drain the pasta, reserving a quarter cup of the pasta water.
  • In a large skillet heat the butter and the olive oil over medium heat. Add the asparagus, black pepper, and red pepper flakes. Cook on medium heat until the asparagus is just tender.
  • Remove the pan from the heat and add the spaghetti, Parmesan, Pecorino, and peas. Toss until the cheese melts. Add a quarter cup of reserved pasta water. Toss until creamy, adding more water as needed. Top with a half cup more of Parmesan cheese and the basil. Top each portion with burrata cheese.

Nutrition

Calories: 400kcal
Keyword meatless
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Lemony Asparagus and Farfalle with Burrata
May 7, 2023

Lemony Asparagus and Farfalle with Burrata

Lemony Asparagus and Farfalle with Burrata is one of our favorite springtime dinners. I start this asparagus-filled pasta by boiling my farfalle and cooking the asparagus in butter. Then, I add garlic, pine nuts, lemon juice, and Parmesan cheese to the asparagus. Finally, I stir …

meatless
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by Sharon
Tortellini and Bean Vegetable Soup
May 2, 2023

Tortellini and Bean Vegetable Soup

Tortellini and Bean Vegetable Soup is one of our favorite cold weather soups. I start this soup by cooking carrots, onions, and celery until they’re tender. Then, I add in chopped tomatoes, kale, cannellini beans, cheese tortellini, and chicken stock. Finally, I serve the bowls …

soup
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by Sharon
Burrata Topped Penne Bolognese
April 30, 2023

Burrata Topped Penne Bolognese

Burrata Topped Penne Bolognese is one of my all-time favorite dinners. I start this dish by making a rich and hearty Bolognese sauce. Then, I toss it with penne pasta and top it with parmesan cheese. Finally, I add a big ball of burrata cheese on top of each portion. We like this Bolognese pasta dinner for several reasons. First of all, I like that I can make this Bolognese pasta ahead of time. I like to make the sauce early in the day and then reheat it right before serving dinner. Then, I just toss it with the penne and add the toppings. Secondly, I like that I can freeze this sauce. I like to store the sauce in the freezer and then defrost it on busy days. And, lastly, we all love the rich sauce, the al dente penne, and the creamy burrata cheese.

The Equipment I Used

  • A Dutch Oven- I like to make my sauce in an enameled cast iron Dutch oven. But you can use any large pot.

The Ingredients Needed for Burrata Topped Penne Bolognese

  • Oil- Use a good quality extra virgin olive oil to make your sauce. I like the California Olive Ranch brand olive oil.
  • Penne- I like the Barilla brand of pastas.
  • Bacon- I like to use a good quality of bacon, like those made by Niman Ranch.
  • Beef- You can use ground chuck meat, or a less fatty kind of ground beef. I like to use grass fed beef.

How I Made my Pasta Bolognese

  • First, I cooked the vegetables for the sauce. Be sure to cook them until they are tender.
  • Then, I added added the rest of the sauce ingredients and simmered it for an hour and a half.
  • Finally, I added the sauce to the cooked penne and topped each portion with some burrata.

If you like pasta with meat sauce, you need to try this rich and hearty Burrata Topped Penne Bolognese.

Burrata Topped Penne Bolognese
Burrata Topped Penne Bolognese

Burrata Topped Penne Bolognese

A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables on top of penne pasta. Topped with Burrata cheese.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 520 kcal

Ingredients
  

For the Bolognese Sauce:

  • ¼ cup extra virgin olive oil
  • 1 cup each chopped bacon and onions
  • ¾ cup each diced carrots and celery
  • 2 tbsp. minced garlic
  • 1½ pounds ground chuck meat
  • ¼ cup tomato paste
  • 1½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 cup Cabernet Sauvignon or other red wine
  • 2 cups chicken stock
  • 1 cup whole milk
  • 28 ounces canned crushed tomatoes
  • ¾ cup Parmesan cheese rinds
  • ½ tsp. crushed red pepper flakes
  • 2 bay leaves
  • ¼ tsp. nutmeg
  • 2 tbsp. fresh thyme leaves

To Finish the Dish:

  • 12 ounces penne pasta
  • 4 burrata balls
  • ¼ cup fresh basil leaves

Instructions
 

  • Begin by making the Bolognese Sauce: Heat a large Dutch oven on low heat. Add the oil, onions, bacon, carrots, celery, and garlic. Cook for about ten minutes, until all the vegetables are nice and soft, and the bacon is starting to brown. Stir frequently.
  • Add the beef, and cook for about five minutes, just until it's no longer pink. Add the tomato paste, salt, and pepper and cook for three minutes. Add the wine and cook for five minutes.
  • Add the chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes, and bay leaves. Simmer for an hour and a half, stirring frequently, and scraping down the sides of the pot.
  • Remove the bay leaves and cheese rinds. Add the nutmeg and thyme.
  • When the sauce is almost done make the penne pasta according to the package directions. Drain and put back in the pot.
  • Stir about a quarter of the sauce into the cooked pasta. Add extra Parmesan and fresh basil and serve with a ball of burrata on top of each portion. Freeze the rest of the sauce in three separate containers. Use for three more dinners.

Nutrition

Calories: 520kcal
Keyword beef
Tried this recipe?Let us know how it was!
beef
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by Sharon
Burrata-Topped Kale Pesto Rigatoni
April 28, 2023

Burrata-Topped Kale Pesto Rigatoni

Burrata-Topped Kale Pesto Rigatoni is one of our favorite spring dinners. I start this pesto rigatoni by making the pesto in my food processor. Then, I toss the cooked rigatoni with the kale pesto and cherry tomatoes. Finally, I top the rigatoni with creamy burrata …

meatless
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by Sharon
Lemony Shrimp Francese and Linguini
March 31, 2023

Lemony Shrimp Francese and Linguini

Lemony Shrimp Francese and Linguini is one of our favorite seafood dinners. I start this shrimp dish by dipping the shrimp in flour and eggs and frying them. Then, I make a lemony white wine sauce. Finally, I toss the shrimp and al dente linguini …

seafood
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by Sharon
Fettuccini with Eggplant and Whipped Ricotta
March 27, 2023

Fettuccini with Eggplant and Whipped Ricotta

Fettuccini with Eggplant and Whipped Ricotta is one of our favorite meatless meals. I start this dish by making a fresh tomato sauce. Then, I fry eggplant until it’s crispy. Finally, I toss the sauce and eggplant all together with fettuccini and top it with the whipped cheese. We like this eggplant dish for several reasons. First of all, I like that this is a meatless meal, since we try to have meatless dinners a few times a week. Secondly, I like that I can make this eggplant and pasta in just about forty minutes. And, lastly, we all love the crispy eggplant, the fresh tomato sauce, and the creamy ricotta.

The Equipment I Used

  • A Food Processor- You’ll need to a food processor to make the whipped ricotta.
  • A Dutch Oven- I like to use a cast-iron Dutch oven to make my sauce. But you can use any large pot.
  • A Large Pot- Use a large pot to boil the fettuccine.

The Ingredients Needed for Fettuccini with Eggplant and Whipped Ricotta

  • Fettuccini- I really like the Dececco egg fettuccini
  • Ricotta- Use fresh ricotta cheese if possible. You can find this at Italian markets.
  • Tomatoes- I use fresh plum tomatoes for this sauce.
  • Garlic- I like to buy the peeled cloves and store them in the freezer.
  • Eggplant- Use a firm eggplant.

How I Made my Eggplant and Fettuccini

  • First, I made the fresh tomato sauce. I begin this by boiling the tomatoes so that the skins come off easily.
  • Next, I fried my eggplant cubes. It’s important that your oil be very hot.
  • Then, while the sauce simmered, I made the whipped cheese.
  • Finally, I tossed the fettuccine with the sauce and eggplant. Then, I topped it all with the cheese.

If you like eggplant, you need to try this cheesy and delicious Fettuccini with Eggplant and Whipped Ricotta.

Fettuccini with Eggplant and Whipped Ricotta
Fettuccini with Eggplant and Whipped Ricotta
Fettuccini with Eggplant and Whipped Ricotta

Fettuccini with Eggplant and Whipped Ricotta

Fettuccini tossed with crispy eggplant and a fresh tomato sauce and topped with Whipped Ricotta Cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

For the Fresh Tomato Sauce:

  • 6 plum tomatoes, with the stems cut out
  • 1 tbsp. unsalted butter
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. garlic, minced
  • 1 cup onion, minced
  • ½ cup chicken stock
  • ¼ tsp. each dried oregano, kosher salt, sugar and crushed red pepper flakes
  • 1 bay leaf
  • 2 tbsp. fresh basil, sliced

To Assemble the Dish:

  • 2 cups peeled and cubed eggplant (one-inch cubes)
  • 1 tsp. kosher salt
  • 12 ounces spaghetti
  • fresh basil for garnishing
  • Parmesan cheese, grated
  • 1 recipe whipped ricotta (see recipe below)

Instructions
 

  • Begin by preparing the crispy eggplant: Place the eggplant in a colander, over a bowl. Sprinkle the eggplant with the kosher salt and let it sit for thirty minutes.
  • While the eggplant drains, make the fresh tomato sauce: In a three- quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
  • In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes and the rest of the sauce ingredients, and simmer for 25 minutes, stirring frequently. While the sauce simmers, fry the eggplant. Heat a half cup of olive oil on medium heat in a large skillet. Rinse and then dry the eggplant with paper towels. When the oil is very hot, heat the eggplant cubes on all sides, until it's brown. Cook until tender but not mushy. Drain on paper towels. While the sauce simmers cook the fettuccini according to the package directions. Also, make the whipped ricotta ( recipe below). Remove the bay leaf from the sauce and add in the eggplant. Toss the sauce with the drained fettuccini. Top with the fresh basil, whipped ricotta, and the parmesan cheese.

Nutrition

Calories: 350kcal
Keyword meatless
Tried this recipe?Let us know how it was!
Fettuccini Bolognese with Whipped Ricotta

Whipped Ricotta Cheese

Ricotta cheese whipped until fluffy.
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Prep Time 5 minutes
Total Time 5 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 150 kcal

Equipment

  • Food processor

Ingredients
  

  • 1 cup ricotta cheese
  • 2 tbsp. fresh basil
  • ¼ tsp. kosher salt

Instructions
 

  • Process all the ingredients together in the food processor until light and fluffy.
  • Serve on top of your favorite pasta dish.

Nutrition

Calories: 150kcal
Keyword beef
Tried this recipe?Let us know how it was!
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by Sharon
Fettuccini with Lobster and Roasted Tomatoes
March 24, 2023

Fettuccini with Lobster and Roasted Tomatoes

Fettuccini with Lobster and Roasted Tomatoes is one of our favorite lobster pasta dishes. I start this fettuccini dish by steaming a couple of lobsters and chopping up all their meat. Then, I boil some egg fettuccini and roast some cherry tomatoes and fennel. Finally, …

seafood
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by Sharon