Soups Pasta Sauces

Orecchiette with Rapini and Sausage

August 5, 2018 by Marisa 19 Comments

Orecchiette with Rapini and Sausage. A quick, easy and popular pasta dish topped with crunchy flavored bread crumbs for a lovely contrast and simply perfect for any day of the week.

At times we want something different than spaghetti or even fettuccine and Italy certainly has its wide range of pastas with every region claiming pride to its own distinct noodle shape.

In Puglia “the heel of the boot” orecchiette otherwise known as “little ears” reign supreme.

Store shelves are lined with these distinctly domed shaped pastas with a cup-like interior making it ideal for scooping up chunky sauces and vegetables. Here, as you toss the orecchiette, the sausage and vegetables become trapped in the hollowed out part of the pasta and flavors every single bite with deliciousness.

If you have never tried bread crumbs on pasta before do give it a try. It simply adds an extra layer of goodness and crunch.

Sometimes store bought breadcrumbs will just not do and this is one dish where fresh and flavorful is essential.

Making your own is supper easy and a great way to use up stale bread. Simply give it a whirl in the food processor or use a box grater. I always have some bread in the freezer which I grate while still frozen, it works wonderfully. 🙂

Rapini or broccoli rabe looks like thin broccoli but is related to the turnip. The taste is somewhat bitter but mellows out during cooking.

All the parts of this vegetable are edible. I simply cut out about 1 inch from the bottom of the stem and use it in my favorite dishes. 🙂

I hope you get to try this absolute family favorite dish!

I’ve updated this recipe from a previous older post with fresh new photos that do this flavorful pasta justice. Also, with a printable template for your convenience!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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0 from 0 votes

Orecchiette with Rapini and Sausage

A quick and easy delicious pasta dish topped with freshly toasted bread crumbs that's perfect for any day of the week.

Course: Main Course

Cuisine: Italian

Keyword: Pasta, Sausage, Rapini

Servings:

Author: Marisa

Ingredients

1/3 cup plus 1 tablespoon extra virgin olive oil
1 1/2 cup plain fresh bread crumbs
salt and pepper to your taste
1 large bunch of rapini cut into 2 inch pieces
500 grams Orecchiette pasta
1 pound Italian sausage mild or strong (casing removed)
3 large cloves of garlic minced
1 medium onion chopped
1 large red bell pepper cut into 1 inch pieces
pinch of red chili flakes
1/2 cup Parmegiano-Reggiano cheese grated

Instructions

Heat the 1 tablespoon of extra virgin olive oil in a small frying pan over medium low heat.
Add in the breadcrumbs and season with the salt and pepper and toast the bread crumbs for about 6 to 8 minutes or until they turn a deep golden brown. Stir often so that they don't burn then set aside.
Bring a large pot of water to boil and salt generously.
Add the Orecchiette to the boiling water and stir well.
Cook according to package instructions while stirring occasionally.
Three minutes before the end of cooking time, add in the chopped rapini and stir gently.
While the pasta cooks heat the 1/3 cup of olive oil in a large frying pan over medium low heat.
Add in the sausage (with casing removed), minced garlic, onion, red pepper and chili flakes.
Cook while stirring and breaking up the sausage meat with a wooden spoon for about 7 to 10 minutes or until the sausage is nicely browned.
Taste and season with salt and pepper if needed.
When the orechiette is ready, drain the pasta with rapini, toss it with the cooked sausage mixture and stir well.
Turn off the heat and stir in the grated cheese.
Plate and serve the paste with a drizzle of extra virgin olive oil and extra cheese if desired.
Top with a generous sprinkle of toasted breadcrumbs .
Serve while still warm and enjoy!

Easy Zucchini Glazed Spaghetti

July 9, 2018 by Marisa 14 Comments

Easy Zucchini Glazed Spaghetti, a truly brilliant medley utilizing one of summer’s favourite squashes. A simple combo of zucchini and spaghetti, partially cooked in zucchini water delivering a wonderfully lustrous, easy and utterly delicious meal!

This is one beautiful pasta and vegetable dish that truly delights!

It’s both pleasing to the eye with shreds of vibrant green flecks of the delicate zucchini squash. This pasta dish screams summer in the sun!

Not much of the zucchini goes to waste when preparing this meal and its virtually fuss free! Which means less time in the kitchen. Aren’t you loving it already?

Actually the most effort required when preparing this meal is in grating the zucchini. You may want to be careful with your box grater though…just saying!

After grating the zucchini, its placed in a colander with a few flavourful add ins and set aside for an hour. This allows the zucchini to release all its delicious juices. But we’re not throwing out the green juice. The juice is then used to finish cooking the pasta which yields a lovely glossy sauce.

The raw shreds of zucchini are then tossed with the pasta to complete the dish. Then, all that’s needed is a generous drizzle of extra virgin olive oil and freshly grated Parmesan cheese. Oh…and some cracked black pepper and red chilli flakes which certainly elevates the pasta to brilliant status!

You can fry some of the grated zucchini with a little olive oil and use it as a garnish if you’re so inclined. Its totally optional but does add a little contrast in texture.

It’s fuss free and with a few simple ingredients you’ll find your palate is never overwhelmed.

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Easy Zucchini Glazed Spaghetti

A brilliant medley of freshly grated zucchini, zucchini water and spaghetti is transformed into a luscious pasta dish that is simply perfect for any day of the week.

Course: Main Course

Cuisine: Italian

Keyword: Easy Zucchini Glazed Spaghetti

Servings:

Calories: 339kcal

Author: Marisa

Ingredients

6 large zucchini
3 cloves garlic minced
1 teaspoon fine sea salt
1/2 teaspoon black pepper freshly ground
1/2 teaspoon chili pepper flakes
454 grams spaghetti
extra virgin olive oil for drizzling
Parmesan cheese freshly grated

Instructions

Start off by lining a colander with a cheese cloth and then place it in a large bowl. (If you don't have a cheese cloth, a very fine meshed colander will work just as well.)
Finely grate the zucchini on the smallest or second smallest holes of a cheese grater.
Toss the grated zucchini with the garlic, salt, freshly ground pepper and chilli flakes.
Place the zucchini mixture in the lined colander and set aside for 1 hour at room temperature. (As the zucchini sits in the colander it will slowly release its juices.)
Squeeze out the zucchini to release its remaining juices and set both the liquids and the squeezed zucchini aside while you cook the pasta.
Cook the spaghetti in salted water for half the time indicated on the package.
Drain the pasta and set aside.
Use the empty pasta pot to bring the zucchini juices to a boil.
Add in the spaghetti while stirring occasionally just until the spaghetti is al dente.
The pasta will absorb the juices as it finishes cooking while absorbing all its wonderful flavors.
When ready toss the pasta with the grated zucchini, a generous drizzle of extra virgin olive oil and the Parmesan cheese.
Plate, serve and enjoy!

Notes

This recipe was adapted from Francine Segan's "Pasta Modern" cookbook with a few switch ups.

I've increased the amount of garlic for personal taste and spiced up the dish with some hot chili flakes and freshly cracked peppercorns.

As with most simple dishes with few ingredients, do use a good quality extra virgin olive oil to top the pasta!

Nutrition

Easy Homemade Artichoke Pesto

April 20, 2018 by Marisa 24 Comments

A delightfully Easy Homemade Artichoke Pesto sauce made with oil and vinegar preserved artichokes, walnuts and parsley. This pesto is bursting with unmistakable fresh flavours and comes together in mere minutes.

Nowadays its quite easy to find a variety of pesto sauces in your local grocery stores.

But for once, I urge you to skip the store bought variety and try a homemade version from your own kitchen. Once you do, you’ll never go back!

For one, the flavours are far more superior! But mostly its really just so, so easy to make your own.

A food processor speeds up the process but also a hand held emulsion blender would work equally well here.

Also a homemade pesto can be customized to your own personal tastes. The walnuts can be substituted with almonds or other favourite nuts.

And if you follow a vegan diet, you can simply omit the Parmesan cheese. This would still give you quite a flavourful and tasty sauce with all the nutritional benefits.

Artichokes are one of the more staple vegetables I grew up with and just adore. But I admit that they’re quite a chore to clean and require lots of hands on experience to trim.

To simplify this pesto sauce I opted for oil and vinegar packed artichokes with the stems attached that are sold in glass jars. I drained them well and patted them down with paper towels because I really wanted the taste of my extra virgin olive oil to come through.

However, you can use frozen artichokes but just remember to thaw them first!

How To Use Artichoke Pesto

There are many ways you can enjoy this Easy Homemade Artichoke Pesto.

You can use it as a condiment in your favourite sandwich, much as I do when preparing my Pan Grilled Chicken Panini

Or you can slather the pesto over crostini as a quick appetizer.

It’s also equally delicious accompanied alongside poultry or fish and makes an amazing quick sauce to toss with pasta of your choice.

Speaking of pasta, I would definitely say that these Trucchetti noodles with the elongated and twisted shapes make a perfect pairing with the creamy pesto sauce.

The twisted form creates little crevices which traps and cradles the artichoke pesto and delivers lots of yummy goodness in every bite.

First off, when tossing the pasta with the pesto use some of the cooked pasta water to thin the sauce. Use only as much as needed to ensure even distribution throughout the pasta dish.

As a result you’ll be enjoying a wonderfully delicious pasta meal with a delightful creamy and flavourful sauce!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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0 from 0 votes

Easy Homemade Artichoke Pesto

A delightfully Easy Homemade Artichoke Pesto sauce made with walnuts and parsley, bursting with fresh flavors and ready in mere minutes.

Prep Time20 mins

Course: Condiment, Sauce

Cuisine: Italian

Keyword: Easy Homemade Artichoke Pesto

Servings: cups

Author: Marisa

Ingredients

12 ounce jar of oil packed artichokes
1/2 cup walnuts
2 garlic cloves
1/3 cup grated Parmesan cheese
1 1/2 cups firmly packed Italian parsley
2 generous pinches of chili pepper
2 tablespoons of freshly squeezed lemon juice
3/4 cup extra virgin olive oil
salt and pepper to your taste

Instructions

In a food processor add the first 7 ingredients and with the motor running pour in the extra virgin olive oil and pulse just until you get a smooth paste.
Stir in the salt and pepper to your taste.
You can use artichoke pesto as a condiment in sandwiches, tossed with your favorite pasta or simply to enhance the flavors in a particular dish.

Notes

STORE PESTO in the fridge for up to 1 week with a layer of oil over the top to keep the greens from oxidizing or freeze for longer shelf life.

Spaghetti With Sun Dried Tomatoes

February 16, 2018 by Marisa 56 Comments

A simple yet delicious dish, Spaghetti with Sun Dried Tomatoes comes together in just under 30 minutes. It makes an ideal meal that’s perfect for busy week nights. But, also elegant enough for those special occasions.

Sun Dried Tomato Pasta

I turn to this sun dried tomato pasta dish over and over again to satisfy a quick carbohydrate fix.

All you’ll need are a few simple pantry ingredients to transform into a last minute meal that you can prepare in less time than it takes to cook the spaghetti.

You’ll want to start by bringing a large pot of water to a roaring boil. Once the pasta water has come to a boil, add in the salt followed by your pasta into the salted water.

While the pasta cooks, it’s time to start the quick sun dried tomato sauce!

And this pasta sauce simply consists of a quick sauté of some minced garlic, dried chilli peppers, chopped sun dried tomatoes. Then it’s tossed with the cooked and drained pasta.

A generous sprinkle of Parmesan love and parsley is all that’s needed to finish the pasta dish.

You’ll find it super easy to put together and packs a load of flavour!

It’s simple and yet elegant enough that you can present it as a gourmet meal!

Paired with a salad, you’ll have a complete meal in just under 30 minutes making it ideal for those hectic weeknights when your juggling chores and the kids homework.

Other use for sun dried tomatoes

Sun dried tomatoes are one of my all time favourite pantry condiment because of their sweet concentrated flavours and I always keep a jar around to enjoy all year round.

There are endless possibilities for oil packed sun dried tomatoes. Here are some of mine!

Spread some goat cheese over crostini and top each with a sun dried tomato to serve as appetizers
They’re also wonderful to use as a topping for focaccia bread
Or simply layer them in your panini for extra flavour

Of course it goes without saying and I probably am starting to sound like a broken record but with so few ingredients in this pasta dish, a good quality extra-virgin olive oil is always essential!

Go ahead and make some Spaghetti with Sun Dried Tomatoes tonight, I’m sure you’ll love it!

Buon Appetito !

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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5 from 1 vote

Spaghetti With Sun Dried Tomatoes

A simple yet delicious dish, Spaghetti with Sun Dried Tomatoes comes together in under 30 minutes making it an ideal meal that is perfect for busy week nights but also elegant enough for special occasions.

Prep Time10 mins

Cook Time20 mins

Course: supper

Cuisine: Italian

Keyword: 30 minute meal, pasta, Spaghetti, sundried tomatoes

Servings: to 6

Calories: 446kcal

Author: Marisa

Ingredients

454 grams of spaghetti
6 tablespoons extra-virgin olive oil
4 cloves minced garlic
1/4 tsp chili flakes
salt and pepper to your taste
1 ½ cups oil packed sun-dried tomatoes drained and chopped
1/4 cup chopped fresh parsley
freshly grated Parmesan cheese

Instructions

Fill a large sauce pan with cold water, bring to a boil and then add in the salt and spaghetti.
Cook the spaghetti according to the package instructions or until al dente.
A few minutes before the spaghetti is ready, add the oil in a large pan and heat on low.
Add the minced garlic, the chili flakes, salt and pepper to your taste and cook on low heat for about 3 minutes while stirring frequently taking care not to burn the garlic.
Stir in the sun-dried tomatoes just until heated through and then remove from the heat.
Drain the pasta and add it to the pan with the sun-dried tomatoes.
Toss the pasta to coat all over with the sauce.
Add the parsley and then transfer to a serving platter.
Sprinkle with the Parmesan cheese and serve while still warm.

Nutrition

Cacio e Pepe Spaghetti

September 1, 2017 by Marisa 18 Comments

Cacio e Pepe Spaghetti is a typical Roman style dish and literally translates to cheese and pepper.

It is Italy’s equivalence to our mac and cheese without the addition of cream. A rather humble dish with a small supporting cast and which Romans have been making for quite some time. This dish dates way back to the Roman Empire.

Much as the name implies, this dish consists of very few ingredients. Cheese…as in lots of cheese, pepper and of course spaghetti.

Although not overly complicated to prepare, the cheese sauce does require some practice so as it doesn’t coagulate into soft clumpy strands. Mind you, even if it does it is still quite yummy!

How to make perfect Cacio e Pepe Spaghetti

In order to achieve a creamy smooth consistency and have each strand of pasta delicately coated with cheesy goodness, work with good quality room temperature cheese and not one straight from the freezer or fridge.

You’ll also want to have both cheeses finely grated in a heat proof bowl.

Then, simply toss together with some freshly cracked black pepper. Have this ready and waiting for its first ladle of slightly cooled starchy pasta water.

You’ll have a delicate and creamy sauce ready to be tossed with spaghetti in no time at all.

I served up this spaghetti dish with oven roasted cherry tomatoes and some crusty bread with a crispy side salad. It’s absolutely delicious!

Also, it makes a quick and easy just about anytime meal that is ready in under 30 minutes!

Buon Appetito!

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Cacio e Pepe Spaghetti

A quick and easy yet flavorful pasta dish utilizing a few good quality ingredients. Italy's version of an ever popular mac and cheese.

Prep Time15 mins

Cook Time10 mins

Course: Dinner

Cuisine: Italian

Keyword: Cacio e Pepe Spaghetti

Servings:

Author: Marisa

Ingredients

1 cup grated Grana Padano cheese
3/4 cup grated Parmigiano Reggiano cheese
freshly cracked black pepper to your taste
454 grams Spaghetti

Instructions

Bring a large pot of water to boil.
Salt the boiling water and add in the spaghetti. (use less salt then you would normally because we are adding the pasta water to the cheeses which are salty on their own)
Cook while stirring occasionally so that the spaghetti does not stick together and remove 2 minutes before the suggested cooking time.
Reserve 2 cups of pasta water and set aside to cool slightly. (You'll probable not need all 2 cups)
Meanwhile heat up a large skillet over medium heat and toast a generous amount of freshly cracked coarse black pepper for about 30 seconds, stirring often.
Add in a ladle of pasta water and let this simmer to infuse the pasta water with the freshly ground pepper for another 30 seconds then remove the pan from the heat.
Toss in the drained spaghetti.
Place both cheeses in a medium sized bowl and whisk in a ladle of reserved and slightly cooled pasta water to form a sauce.
Quickly pour the cheese mixture over the spaghetti while stirring vigorously and add in an additional ladle of pasta water.
Stir well and if the spaghetti seem a little dry, add more pasta water, continuing to stir just until the cheeses have melted and a creamy sauce is obtained while generously coating the pasta.
Plate and serve with additional cracked black pepper, grated cheese and a drizzle of extra virgin olive oil if desired.

Check out these other quick and easy spaghetti dishes for busy weeknights.

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