Classic Ragu Bolognese

This is my quintessential comfort food. A big bowl of pasta smothered in a slow-cooked red wine and meat sauce that sticks to your ribs and warms your soul. This recipe is adapted from Bon Appetit magazine, and it is the best I have found. A perfect Sunday dinner that will make your house smell amazing all day long!

Classic Ragu Bolognese
A truly delicious and comforting pasta that everyone will love.
Serves 4-6

2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
12 oz. ground beef              
3 oz. thinly sliced pancetta or bacon, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste      
Kosher salt and freshly ground black pepper      
1 cup whole milk      
1 lb. tagliatelle or fettuccine (preferably fresh egg)      
Finely grated Parmesan (for serving)

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

 

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.

 

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Recipe adapted from Bon Appetit

Chicken Parmigiana with Pasta

Italian comfort food is one of my favorite cuisines to cook and enjoy. Chicken Parmigiana fits the bill in every way. Tender chicken breasts are coated in Parmesan cheese and breadcrumbs, lightly fried, and finished in the oven before being topped with oozy fresh mozzarella cheese. I whip up a batch of my red sauce that is tossed with fettuccini, and the chicken perfectly nestles on top of the pasta. It all gets showered with more cheese and fresh basil, and is one impressive family-style dish to serve. Everyone loves this dish!

Chicken Parmigiana with Pasta
Crispy chicken atop red-sauce pasta, it's an Italian comfort food classic!
Serves 6

6 chicken breasts, pounded to an even thickness, about 1/2 inch                                                                    
2 T olive oil                                                                       

1/2 cup grated Parmesan cheese, plus more for topping 

2 cups panko (Japanese breadcrumbs)                                                                    

3/4 cup all-purpose flour

1 T. dried Italian herbs

2 eggs

1/2 cup milk                                                                     

6 oz fresh mozzarella, thinly sliced

4 cups marinara sauce

3/4 pound pasta 

1/4 cup fresh basil, chopped                                                                    

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Heat oven to 400 degrees. Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat.

 

Set out three bowls. In one bowl combine panko and Parmesan cheese, in another bowl place flour combined with Italian herbs, and in the third bowl beat eggs and milk to combine. Make sure chicken is dry and sprinkle with salt and pepper.

 

Working with two pieces of chicken at a time coat chicken in flour, then eggs, then in panko mixture, pressing to adhere. Gently lay chicken  aside. Once coated, place in pre-heated skillet. You may need to do this in a couple batches.

 

After 3 minutes turn chicken over to brown the other side. Once chicken is lightly golden brown on each side place on a rimmed baking sheet with a wire rack. Bake in oven for 10 minutes until cooked through. Remove chicken from oven and top with a spoonful of tomato sauce and two slices of mozzarella cheese. Return to oven to melt the cheese.

 

Meanwhile, cook pasta according to package directions. Combine with tomato sauce, basil and pasta and keep warm.

 

Serve chicken with pasta tossed in tomato sauce and extra Parmesan cheese and basil on top.

 

Recipe by Sarah Lang

Pumpkin Macaroni and Cheese with Bacon

Pumpkin macaroni and cheese is a beautiful autumn meal that will warm you up on a chilly night. It is delicious as a side dish with roast chicken, or as an entree with a simple salad on the side. This comforting meal would even be a hit on your Thanksgiving table. Cuddle up and enjoy!

 

Pumpkin Macaroni and Cheese with Bacon
A hearty and delicious Fall meal
Serves 6

1 lb. short cut pasta, such as rotini
8 slices bacon, sliced
1 cup diced onion
1 large clove garlic, minced
1 cup pumpkin
1/4 teaspoon thyme
1/8 teaspoon cinnamon
pinch nutmeg
salt and pepper, to taste
1 to 15 oz. jar prepared Alfredo Sauce
3/4 cup milk
1/2 pound grated fontina cheese
1/3 pound grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees.

Bring large pot of water to boil. Salt the water and cook pasta until al dente. Drain and set aside. Place hot pot back on heat and cook bacon until browned and crispy {or cook how you like it}. Remove bacon from pot and drain onto paper towels. In the bacon grease, sauté onions and garlic until softened, 5 minutes. Stir in pumpkin, spices and alfredo sauce. Pour milk into dirty alfredo sauce jar, replace lid, shake and pour into pot. Stir until combined. Sprinkle in cheeses and stir slowly to melt. Stir in cooked pasta and half the cooked bacon. Spoon into dishes and top with remaining bacon and Parmesan cheese. Bake for 15 minutes until lightly browned on top.

Recipe by Sarah Lang

Creamy Cajun Pasta with Chicken, Shrimp and Sausage

One of my favorite meals of all time is a big bowl of pasta, and Creamy Cajun Pasta with Chicken, Shrimp and Sausage is a true winner. The creamy tomato sauce is made with white wine and cream, and is spiked with Cajun seasoning. It perfectly coats the pasta, while the seasoned chicken, sausage and shrimp burst with flavor and make this dish husband-friendly. After all, it may be a bowl of pasta, but it has three meats! Serve with garlic bread and green salad for a delicious meal the whole family will love.

Creamy Cajun Pasta with Chicken, Shrimp and Sausage

Serves 4

A flavorful pasta dish with a creamy sauce and three meats

1/2 pound tube pasta (such as gemelli, campanelli, penne or rigatoni)

1 sausage link, sliced

1 chicken breast, cut into 1/2 inch chunks

1/2 pound shrimp, peeled and deveined, tails removed

1 onion, chopped

2 red bell peppers, chopped

3 garlic cloves, minced

3/4 cup white wine

1/2 cup cream or half-and-half

3/4 cup marina sauce or diced tomatoes

Cajun seasoning

Olive oil

Kosher salt and pepper

Fresh parsley

Parmesan cheese

Boil a large pot of water, add salt, and cook pasta until al dente. While cooking remove 3/4 cup cooking liquid and reserve. Drain pasta.

Meanwhile, sprinkle shimp and chicken with Cajun seasoning. Heat 1 tsp of oil in a large cast-iron pan or skillet over medium-high heat. Cook shrimp for 1 minute on each side until pink. Remove shrimp from skillet and set aside. Add another teaspoon of oil to skillet and add chicken. Saute until just cooked through, 3-4 minutes. Remove chicken from skillet and set aside. 

Add more oil to the skillet along with the sausage, onion and bell peppers. Sprinkle with kosher salt and pepper. Cook until veggies are softened and sausage is caramelized, 10 minutes. Add garlic and stir for 30 seconds. Pour in the white wine and allow to reduce by half, about 3 minutes. Add cream and marinara sauce and cook until thickened, about 10 minutes. Sprinkle with Cajun seasoning. Add reserved pasta water as needed to create a creamy sauce.

Add pasta and chicken to skillet. Stir until coated and fully heated through. Add shrimp, chopped parsley, and grated Parmesan cheese. Serve in large bowls with a sprinkle of cheese and black pepper.

Enjoy!

Recipe by Sarah Lang

Pasta with Homemade Pesto

I love making a big batch of pesto and keeping half in the fridge and half in the freezer. I use it all week as a spread on sandwiches, mixed into potato salad, smeared onto bruschetta, in soup, and  mixed with lemon juice for flavorful salad dressing. My all time favorite way to serve pesto is with pasta. When mixed with pasta water it creates a silky sauce that clings to the noodles and is loaded with fresh herb flavor. Here is my favorite pesto recipe. Make a big batch and enjoy!

Pasta with Homemade Pesto
A silky, fresh sauce that tastes great on everything!
Pasta serves 2, pesto makes 4 cups

1/4 cup walnuts
1/4 cup pignolis (pine nuts- or you may use all walnuts)

3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese
8 oz. pasta


Make pesto (4 cups):
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Reserve 1 cup of the pesto and save the rest in the fridge or freezer for another time.

Meanwhile, cook pasta according to package directions. When pasta is almost done cooking use a liquid measuring cup to scoop out 3/4 cups pasta water from the pot. Drain pasta, then add back to hot pot. Stir in pesto and pasta water, 1/4 cup water at a time, until sauce coats pasta. Sprinkle with extra Parmesan cheese and enjoy!

Recipe adapted from Barefoot Contessa

Pappardelle with Lamb Ragu

If you like Italian pasta dishes with rich, flavorful meat sauce, this dish is for you! The ground lamb is cooked with red wine, tomatoes, and spices until reduced and bursting with rich flavors, and then is tossed with tender pappardelle noodles. The finished dish is topped with a scoop of creamy ricotta cheese that melts into the sauce, and brings the whole dish to another level. My husband said this is one of the best meals I've ever made, and I loved it just as much as he did. You'll impress anyone with this dish!

Pappardelle with Lamb Ragu
A mouth-watering sauce with plenty of red wine and garlic and flavorful ground lamb, served with tender pappardelle noodles to soak up the sauce!.
Serves 6

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
3 garlic cloves, minced
1 pound ground lamb
2 teaspoons ground coriander
3 teaspoons herbes de provence (a blend featuring thyme, rosemary, fennel, lavender)
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint
In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the garlic, lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Recipe adapted from Food and Wine

Garlicky Cappellini with Grape Tomatoes and Basil

I had the house to myself and anything I desired for dinner. So, I opened a bottle of wine and created one of the most delicious pasta dishes ever. It’s so easy to make, and stars fresh and flavorful ingredients. You simply heat extra virgin olive oil with garlic and onions and add beautiful grape tomatoes until they are warm and close to bursting. Then you toss the whole dish with al dente pasta, fresh basil, a splash of wine and Parmesan cheese. So easy! So amazingly good! Make sure to have some crusty bread on the side to soak up all the delicious garlic oil. This is a perfect summer evening dinner for your family, or just you!   

Garlicky Cappellini with Grape Tomatoes and Basil

Bursting with fresh flavors, this is a simple pasta that truly shines!
Serves 2

1/3 lb. cappellini, or other long skinny pasta
¼ cup extra virgin olive oil
1 pint grape tomatoes
½ onion, diced
3 cloves garlic, minced
1 cup fresh basil leaves, roughly chopped
Splash of white wine, optional
¼ cup Parmesan freshly grated cheese, plus more for topping
Kosher salt and fresh cracked black pepper

Heat oil in a large sauté pan over medium heat. Add onion and garlic and sprinkle generously with salt and pepper. Sauté until softened, about 5 minutes. Add grape tomatoes and cook until almost ready to burst, 5-10 minutes. Add a splash of white wine, if using, and let it slightly reduce.

Meanwhile, boil pasta in a large pot of salted boiling water until al dente. When pasta is almost finished cooking use a mug to scoop out some pasta water. Set pasta water aside and drain pasta.

Add cooked pasta to skillet, adding pasta water if dry. Add the basil and Parmesan cheese, and use tongs to toss all the ingredients together in the skillet. Sprinkle with extra salt and pepper.

Serve in large bowls with crusty bread and extra Parmesan cheese. Enjoy!

Recipe inspired by Ina Garten

Chicken Parmesan

Most cooks have a “fallback food” that they’ll make when they don’t know what else to make. Most ingredients are easily kept on hand, and the food is comforting and always delicious. My fallback food is chicken parmesan. It’s easy to make, impressive for guests, and absolutely scrumptious! Lightly bread chicken breasts or tenderloins and smother them with cheese and sauce. Serve with your favorite pasta tossed in a quick homemade tomato sauce. Don’t forget the garlic bread and a green veggie on the side!

Chicken Parmesan
A tasty Italian-American classic!
Serves 4

1 pound chicken breasts, halved, or chicken tenderloins
2 T olive oil
1 cup panko (Japanese bread crumbs)
¼ cup grated Parmesan cheese, plus more for topping
½ cup all-purpose flour
2 tsp. dried Italian herbs
2 eggs
4 oz fresh mozzarella, thinly sliced
4 cups homemade tomato sauce
¾ pound pasta

Heat oven to 375 degrees. Heat olive oil in a large non-stick skillet over medium-high heat.

Set out three bowls. In one bowl combine panko and Parmesan cheese, in another bowl place flour combined with Italian herbs, and in the third bowl beat eggs. Make sure chicken is dry and sprinkle with salt and pepper.
Working with two pieces of chicken at a time coat chicken in flour, then eggs, then in panko mixture, pressing to adhere. Gently lay chicken in pre-headed skillet and continue breading remaining chicken and adding to skillet.

After 3 minutes turn chicken over to brown the other side. Once chicken is lightly golden brown on each side place on a rimmed baking sheet with a wire rack. Bake in oven for 10 minutes until cooked through. Remove chicken from oven and top with a spoonful of tomato sauce and two slices of mozzarella cheese. Return to oven to melt the cheese.

Meanwhile, cook pasta according to package directions. Combine with tomato sauce and keep warm.

Serve chicken with pasta tossed in tomato sauce and extra Parmesan cheese on top.

Recipe by Sarah Lang

Lobster Macaroni & Cheese

I had a very grown-up New Year's Eve this year that consisted of staying in and cooking a 3-course dinner for my husband and another couple. I have to say, it was my favorite meal of the year! The starter course was a foccacia toast with roasted red pepper mayonnaise, steak, and oven dried tomato (blog post soon!). For the second course I served a French onion soup. And the main course, the star, was this amazing lobster macaroni & cheese! Imagine the most decadent, creamy, flavorful macaroni & cheese possible, then add fresh lobster meat to take it to a whole new level! This is definitely a splurge of a meal, but for a special occassion it is a crowd-pleaser with a major wow factor. Serve with a light green salad tossed in lemon vinaigrette and plenty of champagne! (Note, this recipe would also be delicious without the lobster.)

Lobster Macaroni & Cheese
A decadent and delicious baked pasta
Serves 4

Kosher salt
Vegetable oil
1/2 pound cavatappi or elbow macaroni
1/2 quart mill
4 tablespoons (1/2 stick) unsalted butter, divided
1/4 cup all-purpose flour
6 ounces Gruyere cheese, grated (2 cups)
4 ounces extra-sharp Cheddar, grated (1 cup)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
3/4 pounds cooked lobster meat
1 cup fresh white bread crumbs (3 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 3 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1/2 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in a casserole dish that is rubbed with butter.
Melt the remaining 1 tablespoons of butter, combine it with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Recipe adapted from Ina Garten, Food Network
 

Three-cheese and Veggie Stuffed Shells

Lately I have been doing a lot of cooking. I sure do love the holidays and all the food involved! As much as I enjoy making the traditional meat-and-potatoes holiday meals, I especially love to make Italian food for these cozy nights in. It is so comforting to have a big batch of marinara sauce bubbling away on the stovetop while I go about my day, ready for me to use at dinner. I use my favorite homeade sauce with this fabulous Three-cheese and Veggie Stuffed Shells recipe. It is so easy to make, beautiful, and delicious! It's also deceivingly healthy, as it uses part-skim cheese and lots of veggies, with no meat!

Three-cheese and Veggie Stuffed Shells
A delicious baked pasta for a comforting night in!
Serves 4

16 jumbo shells (from a 12-oz box)
2 cups marinara sauce, plus more for serving
1 10-oz pkg frozen leaf spinach, thawed
1 cup broccoli florets, chopped small
1 15-oz container part-skim ricotta
2 oz Parmesan, grated (about 1/2 cup)
4 oz part-skim mozzarella, grated (about 1 cup)
Kosher salt and pepper

Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
Spread the sauce onto the bottom of a large broiler-proof baking dish.
Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells and place on top of the sauce.

Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.

Recipe adapted from Yahoo! Shine

Penne Ricotta with Shrimp and Sausage

I love to make cream sauces at home. I try to stay away from these sauces in restaurants as they are always loaded with extra fat and salt. (That’s why they taste so good!) At home I can control the ingredients and create a decadent sauce without the guilt. Enter ricotta cheese. Ricotta is delicious and is much lower in fat than heavy cream, which is often used to make cream sauce. This recipe only has one tablespoon of butter and it creates a rich, luscious sauce. I add plenty of garlic for delicious flavor, and Parmesan cheese for a salty bite. I used shrimp and chicken sausage in my version, but feel free to use any meat you like or no meat at all. You can never go wrong with a great sauce over pasta!

Penne Ricotta with Shrimp and Sausage

Creamy and comforting without being too heavy, this is my favorite cream sauce!
Serves 4

¾ pound penne pasta
1 cup whole milk ricotta
½ cup white wine
½ cup chicken broth
1 T. butter
1 T. flour
3 T. olive oil, divided
½ pound shrimp, peeled and deveined
2 chicken sausages, sliced into bite size pieces
½ onion, diced
2 garlic cloves, minced
Kosher salt and pepper
1 tsp Italian seasoning
¼ cup Parmesan cheese

Cook pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water before draining pasta. Drain pasta and reserve.

Meanwhile, in a Dutch oven or large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onions and garlic with a sprinkle of salt and the Italian seasoning, and sauté until softened, about 5 minutes. Remove into a medium bowl and set aside. Add more oil and the sausage. Sauté sausage until just cooked through. Remove into the bowl with the onions and garlic. Add the remaining oil and shrimp. Sauté until barely pink and remove into bowl to reserve.

Add butter to the same pan to melt, and then sprinkle in the flour. Stir to make a paste and cook for a minute. Add the chicken broth and bring up to a bubble, then reduce heat. Add the wine and allow the sauce to reduce slightly and thicken, about 5-8 minutes. Stir in the ricotta cheese until melted into the sauce. Sprinkle with salt and pepper. Stir in Parmesan cheese. Add the meat and onion mixture and stir, and then add the pasta. Stir to combine and add in some of the reserved pasta water if sauce seems dry.

Serve immediately with extra pepper and Parmesan cheese. Enjoy!

Recipe by Sarah Lang

Pasta Salad with Tomatoes, Arugula and Fresh Herb Dressing

I recently hosted a dinner party that featured grilled lamb, rosemary chicken and roasted potatoes. On the side I wanted to serve something light, flavorful and fresh to balance the roasted meats and potatoes. This pasta salad was the star. The homemade creamy herb dressing is loaded with fresh herbs. The arugula and tomatoes up the health-factor, and the pasta makes the dish decadent. I ate the leftovers for lunch for days! Next time you can have the meat and potatoes, I’m happy with this pasta salad!

Pasta Salad with Tomatoes, Arugula and Fresh Herb Dressing
A healthy and delicious side dish that may be the star!
Serves 6

1 pound fusilli pasta
1/2 cup cilantro leaves
1/2 cup basil leaves
2 teaspoons coarsely chopped oregano leaves
1 garlic clove
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 1/2 cups baby arugula
1 1/4 cups grape tomatoes, halved
1/2 small red onion, cut into 1/4-inch dice
1 cup fresh mozzarella balls (bocconcini)

In a large pot of boiling salted water, cook the fusilli until it is al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.

Meanwhile, in a food processor, combine the cilantro with the basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil and lemon juice and process until smooth. Season the herb dressing with salt and pepper.


Toss the fusilli with fresh mozzarella, arugula, tomatoes, red onion and the herb dressing. Season the pasta salad with salt and pepper and serve.


Recipe adapted from Food and Wine

Cheesy Baked Rigatoni with Chunky Roasted Tomato Sauce

There is something so inherently comforting about baked pasta. I love the moment I take it out of the oven and it is oozing with melted cheese and bubbling gently. The whole house smells amazing! The best noodle in baked pastas is something wide and short, such as rigatoni. For this version I combined a homemade chunky tomato sauce made of fresh Roma tomatoes and canned fire-roasted tomatoes with cream cheese, and it made a smokey, creamy and heavenly sauce. The pasta can be baked in individual ramekins or in a large casserole dish. Add chicken sausage for even more flavor. Enjoy!

Cheesy Baked Rigatoni with Chunky Roasted Tomato Sauce
An ultra comforting and delicious baked pasta!
Serves 4

3/4 pound rigatoni
10 Roma tomatoes, peeled*
1 28 oz. can fire roasted tomatoes
4 oz. pancetta, diced
4 oz. cream cheese, at room temperature
6 oz. fresh mozzarella, sliced
1 onion, diced
3 carrots, diced
5 garlic cloves, minced
1 cup red wine
1 cup fresh basil leaves
1 T. dried Italian herb blend
1 T. sugar
Kosher salt and black pepper
Extra virgin olive oil

Heat oven to 375 degrees.

In a large pot or Dutch oven heat 1 tablespoon of olive oil over medium-high heat. Add pancetta and cook until crisp. Remove and drain on a paper towel. Add another tablespoon of oil to the pancetta drippings. Add onions and carrots, sprinkle with salt, and saute until soft, about 10 minutes. Add garlic and stir for 2 minutes, then add dried herbs and stir. Pour in 1/2 cup of red wine and use wooden spoon to scrape up any brown bits on the bottom.

Add the Roma tomatoes and use a potato masher to break them up. Cook for 10 minutes, then add can of fire roasted tomatoes and mash again. Add basil leaves, sugar, and 1 tablespoon salt. Cook over medium-low heat for 30 minutes. Add remaining 1/2 cup of wine and stir. Taste and adjust seasonings as needed. Remove from heat.

Cook pasta in boiling water for 5 minutes shy of the cooking time on the package. Pasta will be underdone but will finish cooking when baked. Drain and pour back into pasta pot.

Add cream cheese to noodles and stir to combine. Then add enough tomato sauce to completely saturate noodles. Reserve any remaining sauce. 

Pour pasta into a large casserole dish or individual ramekins, greased. Spread fresh mozzarella slices over the top and sprinkle with dried herbs. Cover with tin foil and bake for 20 minutes, then remove tin foil and bake an additional 20 minutes. Let set for 10 minutes before serving. Top with fresh herbs, cooked chicken sausage, or meatballs if desired.

Recipe by Sarah Lang

*To peel tomoatoes boil them for 1 minute, then shock in ice water. The peel will slide right off!

Summer Tomato Sauce with Italian Sausage

Fresh tomatoes are one of the many reasons I love summer. There is nothing better than a home-grown, ruby red stunner picked fresh off the vine. Grocery store “tomatoes” belong in another category entirely, as they can’t hold a candle to summer garden beauties! I had a pound of homegrown tomatoes to use up last weekend, so I made my favorite meal- pasta with a homemade tomato sauce! I made it extra special by adding Italian sausage and serving it over pappardelle, a noodle thicker than fettuccine that soaks up the sauce and melts in your mouth. I also added a few other special ingredients to this sauce that I’m sure you’ll love. Trust me, you could never buy anything in a jar that tastes this amazing!

Summer Tomato Sauce with Italian Sausage
Homemade sauce with fresh tomatoes... the best reason to eat pasta!Serves 4-6

1 pound garden tomatoes
1 28 oz. can crushed tomatoes
1 pound ground Italian sausage (I prefer spicy)
1 cup Italian red wine, such as Chianti
8 oz. (1 container) baby portabella mushrooms, wiped clean and sliced (optional)
1 red onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 T. fresh rosemary, minced
¼ cup fresh basil, chopped
1 tsp sugar
2 T Parmesan cheese, grated
Extra virgin olive oil
Kosher salt and pepper
1 pound pappardelle, or your favorite noodle

First prepare the garden tomatoes. Use a paring knife to remove the small core where the stem attaches. Bring a pot of water to a boil, drop the tomatoes in and cook for 3 minutes to loosen skins. Carefully remove tomatoes and plunge into ice water. When cool enough to handle peel skin off tomatoes and place in a large bowl. Use your hands to squeeze and break up the tomatoes.

Heat a large Dutch oven or skillet over medium-high heat. Add 1 tablespoon of olive oil, and add ground Italian sausage. Use a wooden spoon to break up the meat and cook until no longer pink. Scoop out the meat and set aside. Return Dutch oven to burner. If you’re using mushrooms add them to the pot and cook until browned. Spoon mushrooms into the meat mixture to set aside.

Return pot to burner over medium heat. Add the onion and red pepper to 1 tablespoon of olive oil, sprinkle with salt, and sauté for 5 minutes until softened. Add the garlic and sauté an additional 2 minutes, then add the garden tomatoes. Cook and stir frequently for 5 minutes. Add the can of crushed tomatoes and 1 teaspoon of kosher salt and sugar. Cook for 5 more minutes, and then add the red wine. Continue to cook until sauce slightly reduced, about 10 minutes. Add the meat/mushroom mixture and fresh rosemary to the tomatoes, and simmer for an additional 10 minutes. Stir in the basil and Parmesan cheese. Taste for seasonings and keep warm.

Meanwhile, cook your favorite noodle according to package directions. Drain and add it to the sauce. Stir and allow to cook together for a minute or two. Serve in large bowls with extra basil and Parmesan cheese. Enjoy!

Recipe by Sarah Lang



Lemon Garlic Shrimp Linguini with Broccoli

This is such a delicious pasta! The sauce is light and bursting with flavor from the lemon, garlic and fresh herbs. The pasta water and Parmesan combine into a smooth sauce, and the fresh shrimp and broccoli belong together. Feel free to substitute chicken for shrimp or other veggies for the broccoli. This is a wonderful recipe to have in your repetoire and whip up any weeknight!

Lemon Garlic Shrimp Linguini with Broccoli

A fresh, healthful and delicious summer meal!
Serves 2

1/3 pound of raw shrimp, peeled and deveined
1/3 pound linguini or other long thin noodle
1/4 cup shredded Parmesan cheese, plus extra for serving
1 head broccoli, cut into bite size pieces
¼ cup plus 1 T extra virgin olive oil, plus extra for serving
½ sweet onion, diced
4 garlic cloves, minced
2 T lemon juice
1 T lemon zest
2 T white wine (or 1 T. white wine vinegar)
½ cup fresh herbs, such as parsley and basil, chopped
1 T rosemary
Kosher salt and pepper

Bring a large pot of salted water to a boil. Cook broccoli for 2-3 minutes until just tender. Remove with a slotted spoon into ice water. Cool, drain and reserve.

Bring water back to a boil and cook linguini until al dente. Do not overcook! While it’s cooking remove 1 mug full of pasta water. Reserve. Drain pasta and set aside.

Meanwhile, in a large non-stick skillet sprinkle shrimp with salt, pepper and rosemary and cook in a tablespoon of oil until just pink, about 2 minutes. Remove from skillet and cover to keep warm.

Wipe out the skillet and heat remaining ¼ cup oil over medium-low heat. Add onion, sprinkle with salt, and sauté for two minutes until soft. Add garlic and sauté one minute longer. Add lemon juice, lemon zest, white wine, Parmesan cheese, and a splash of pasta water. Stir and cook for 3-4 minutes until reduced and blended. Stir in fresh herbs, salt and a good amount of pepper. Add the linguini noodles and toss to combine. Cook a minute or two for sauce to absorb sauce into the noodles. If they seem dry add more pasta water and olive oil. Add broccoli and shrimp, stir to heat through.

Remove from heat and serve in big bowls. Top with more Parmesan, black pepper and a drizzle of olive oil. Enjoy!

Recipe by Sarah Lang

Mushroom Risotto with Sun-dried Tomatoes and Red Peppers

A couple weeks ago my friend Emily taught me how to make risotto. I had tried to make it once before and failed miserably. After learning from Emily I realized that was because I was impatient and hungry when making it, causing me to rush through the process without allowing the risotto to become fully cooked and creamy. This time around I took my sweet time, and the risotto was one of the best things I've ever tasted from my own kitchen. In fact, my husband said it was the best meal I've EVER made! (It didn't hurt that I served him lamb chops with his, either.) Here is my recipe for this incredible, decadent and melt-in-your-mouth risotto. Don't make it if you're rushed for time or too hungry to be patient. It takes about 35 minutes start-to-finish and a lot of stirring, but I tell you now, it is worth it!

Mushroom Risotto with Sun-Dried Tomatoes and Red Peppers
A decadent and delicious pasta dish- feel free to substitute your favorite ingredients for the veggies!
Serves 2-3

1 cup arborio rice
2/3 cup white wine
3 cups chicken stock
3 T. butter
1 T. olive oil
1/2 cup grated Parmesan cheese
1 8 oz. package sliced assorted mushrooms
1/2 of a red bell pepper, diced
1 large shallot, diced
2 garlic cloves, minced
1/3 cup sun-dried tomatoes, chopped
2 T. parsley or basil, chopped
Salt & pepper

Heat the chicken broth in a saucepan over medium-low heat.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the shallots and saute until tender, about 2 minutes, then add the red peppers and garlic. Saute until soft and fragrant. Add the mushrooms and saute for 5 minutes until browned. Stir in the sun-dried tomatoes and sprinkle with salt and pepper. Remove the veggies into a bowl and cover with foil to keep warm.

Heat the butter until melted then add the rice. Stir for a minute to coat in the butter, then add half of the wine (1/3 cup). Stir until it is absorbed into the risotto, then start adding the  warm chicken broth 1/3 of a cup at a time, stirring frequently until absorbed into the risotto, about 3-4 minutes. Continue to add the chicken broth and stir until the risotto is creamy and tender. This takes about 25-30 minutes. You can always add more chicken broth to achieve the desired tenderness.

Once the risotto is tender add the Parmesan cheese and remaining 1/3 cup of wine and stir to combine, then add in all of the reserved veggies and parsley or basil. Sprinkle with salt and pepper and serve immediately. Enjoy!

Recipe by Sarah Lang

Classic Lasagna and Prosciutto-Wrapped Asparagus Bundles

Lasagna is one of my all time favorite meals to make for company. It's delicious, everyone loves it, and you can make it in advance! I have been making lasagna for years without using a recipe, and this is my first time to record my classic version. It's a long recipe but the steps are simple. It's easiest to divide up your tasks: 1. Sauce; 2. Meat; 3. Cheese; 4. Assembly. You'll put your own spin on these elements, and before you know it you won't need to use a recipe either. There are two keys to a perfect lasagna- season every layer and let it rest at least 10 minutes before cutting. Serve with garlic bread or bruschetta and easy and elegant prosciutto-wrapped asparagus bundles for a stunning and flavorful meal. Enjoy!

 
Classic Lasagna
A rich homemade tomato sauce melts into flavorful meat, veggies and gooey cheese!
Serves 6-8

Sauce:

¼ cup extra virgin olive oil
1 28 oz. can crushed tomatoes
1 28 oz. can whole peeled tomatoes
2 medium onions, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1 tsp. dried Italian seasoning
½ cup dry red wine
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 tsp. salt
½ tsp. pepper

Heat the EVOO in a large Dutch oven or stock pot over medium high heat. Add the onions and bell pepper, sprinkle with salt and pepper, and sauté until softened. Add the garlic and stir for one minute. Add the dried herbs and stir until incorporated. Dump both cans of tomatoes into the pot and stir to combine. Bring up to a boil, then reduce heat to medium low and simmer, uncovered, for 30 minutes. Add wine and fresh herbs and simmer for an additional 15 minutes. Taste the sauce and add more salt and pepper as needed. Remove from heat.

Cheese Filling:

1 container whole milk ricotta cheese
½ cup cottage cheese
1 egg
¼ cup Parmesan cheese, grated
2 T. fresh parsley, chopped
½ tsp. salt
¼ tsp. pepper

In a medium bowl combine all ingredients and mix well. Set aside.

Meat:
1 pound ground chuck
1 pound ground Italian sausage
1 package mushrooms, chopped (optional)
2 T. tomato paste
½ tsp. salt
¼ tsp. pepper

Heat a large nonstick sauté pan over medium high heat and add meat. Break up with a wooden spoon and stir for 5 minutes. Add mushrooms if using and stir to incorporate until mixture is browned and cooked through. Sprinkle with salt and pepper and stir in tomato paste. Set aside.

Assembly:
1 package lasagna noodles
12 slices fresh mozzarella cheese, from a log
12 slices provolone cheese
Parmesan cheese

Soak lasagna noodles in hot tap water until softened, about 10 minutes. Spread a ladle full of tomato sauce on the bottom of a 9x13 dish. Add a layer of lasagna noodles and top with half of meat mixture, 1/3 of tomato sauce, 4 slices of provolone cheese, and half of cheese filling. Add another layer of lasagna noodles and repeat layering. Add another layer of noodles and top with remaining slices of provolone, tomato sauce, and all of the fresh mozzarella. Sprinkle with Parmesan cheese. Bake in a 375 degree oven for 35-45 minutes until browned and bubbly. Let set for at least 10 minutes before serving.
Recipe by Sarah Lang

Prosciutto Wrapped Asparagus Bundles
The easiest and most delicious side dish in my repertoire!
Serves 4 (2 bundles each)

32 fresh thin asparagus spears (about ¾ pound)
8 slices prosciutto
2 T. extra virgin olive oil
Salt and pepper

Divide asparagus into groups of 4. Wrap with a slice of prosciutto and place on a non-stick baking sheet (a sheet with a baking rack is ideal). Drizzle with EVOO and sprinkle with pepper and a tiny bit of salt on tips of spears only (not prosciutto). Bake at 375 degrees for 20 minutes until prosciutto is caramelized and asparagus is beginning to brown.

Recipe by Sarah Lang

Pesto Shrimp Papperdelle with Broccoli and Garlic Parsley Bread

Papperdelle is my all time favorite noodle. It's like fettucini on steroids and is so darn delicious. The long, wide noodles are soft and creamy, and expertly soak up my favorite sauce. I like to serve pappardelle in red sauce with broccoli. The crunchy texture of the broccoli is a nice contrast to the creamy noodle. I added a few shrimp tossed in pesto sauce for some protein and extra flavor. I recently discovered a deliciously new and fun way to make garlic bread, and it was the perfect compliment to the noodles. Enjoy!

Pesto Shrimp Papperdelle with Broccoli

Creamy noodles with crunchy broccoli and flavorful shrimp delight the tastebuds!

Serves 2

1/2 pound (8 oz) pappardelle noodles (fettuccine, tagliatelle or spaghetti can be substituted)

2 cups spaghetti sauce

1 head broccoli, cut into florets

1/2 onion, sliced

2 garlic cloves, minced

1/4 cup grated Parmesan cheese

2 T. chopped fresh parsley

1/2 pound raw shrimp, peeled and deveined

1/4 cup prepared pesto sauce

Kosher salt and pepper

Extra virgin olive oil

Cook the pappardelle according to package directions until al dente. Reserve and keep warm.

In a bowl combine the shrimp and pesto and let marinate.

Meanwhile, heat a large skillet with a tablespoon of oil over medium-high heat. Add the onion and broccoli and cook 5-6 minutes until softened. Add garlic and cook 1 minute, then reduce heat to low and add sauce. Add the noodles to the sauce, stir to combine and keep warm.

Heat another skillet over medium heat with a tablespoon of oil. Add shrimp and cook 3-4 minutes until just cooked through. Reserve and keep warm.

To serve pile the noodles onto a plate and top with Parmesan cheese, parsley, and shrimp.

Garlic Parsley Bread

An easy and flavorful bread for any meal!

1 loaf

1 loaf of Italian, French or Ciabatta bread
1/2 cup olive oil
5 garlic cloves, chopped
1/2 cup fresh parsley, chopped
1 T. fresh lemon juice
Kosher salt and pepper

Preheat oven to 400 degrees. Cut a loaf of bread lengthwise. Set aside.

In a small saucepan heat 1/2 cup extra virgin olive oil over medium heat. Add chopped garlic and parsley and let sizzle for 30 seconds to one minute, keeping an eye on it to ensure garlic doesn't burn. Remove oil from heat and use a brush to spread the mixture evenly over both sides of bread.

Bake in oven for 10-12 minutes until hot and crispy. Drizzle fresh lemon juice over immediately, sprinkle with salt and pepper, cut into wedges and serve.

Recipes by Sarah Lang

Chicken Thighs with Smoky Roasted Peppers and Baked Spinach Ricotta Rigatoni

I threw a dinner party for a small group of friends on Saturday night and made a couple dishes that were a big hit. Best of all, they were easy to make! If you've never made chicken thighs before I would highly recommend it. When cooked in a sauce or stew, you can hardly tell the difference between breast meat, and they are so much more affordable. With skinless thighs the fat difference is negligbile. I cooked mine in a smoky tomato sauce with homemade roasted peppers. I had never roasted my own peppers before, but am so glad I did for this recipe, as they provide a much smokier taste than the jarred kind. And it was so easy to do! Alongside I served a baked spinach and ricotta rigatoni that I prepared in the morning and simply baked off before my guests arrived. We also enjoyed salad, veggies and bread on the side. A great dinner!

Chicken Thighs with Smoky Roasted Peppers
A delicious one-pot meal with smoky, savory flavors.
Serves 4-6

4 bell peppers (2 red, 1 yellow, 1 green)
2 pounds trimmed skinless, boneless chicken thighs

Salt & Pepper
Flour, for coating
3 T olive oil
1 onion, thinly sliced
1 tsp. fennel seeds
4 cloves garlic, thinly sliced
1 fresno chile pepper, thinly sliced
1 cup white wine
1 28 oz. can Italian plum tomatoes in their juices
Warm crusty bread, such as Ciabatta

Char the bell peppers under the broiler or over an open flame. Transfer to a bowl, cover with plastic wrap, and let cool. Peel the skins with paper towels, leaving a little char on the peppers for a smoky flavor, then seed and slice the peppers lengthwise into 1-inch strips.

Meanwhile, season the chicken with salt and pepper and coat in the flour. Heat 2 T olive oil in a Dutch oven or large skillet with a tight-fitting lid over medium-high heat. Add the chicken and brown on each side, 5 to 6 minutes total. Transfer to a plate.

Add another tablespoon of olive oil to the pan then add the onion and some salt. Cook until softened, 4-5 minutes, then add the fennel seeds, garlic and chile pepper. Cook for a couple minutes, then add the wine to deglaze the pan. Add the tomatoes and mash them.

Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 mintues to finish cooking the chicken. Uncover, stir and serve from the pan with lots of bread for mopping.

Recipe adapted from Rachael Ray

                                        Peppers after roasting, before peeling skin

Baked Spinach Ricotta Rigatoni
An easy make-ahead baked pasta with creamy texture and lots of spinach.
Serves 6

1 pound rigatoni, or other small pasta

1 container whole-milk or part-skim ricotta cheese
6 oz. fontina cheese, grated (about ½ cup)
6 oz. Parmesan cheese, grated (about ½ cup)
½ cup whole milk, half & half, or 2% milk
1 pound bag frozen spinach, thawed
3 garlic cloves, chopped
4 T. olive oil

Preheat oven to 425 degrees.

Cook pasta until al dente- do not overcook. Drain pasta and pour in a large bowl and drizzle with some olive oil.

Meanwhile, in a food processor combine the thawed frozen spinach, ricotta cheese, fontina cheese, ½ the Parmesan cheese, garlic and ½ cup of milk. Process until thoroughly combined. Stir into pasta.

Drizzle olive oil in a 9x13 baking dish, then pour in the pasta mixture. Spread evenly in pan and top with the remaining Parmesan cheese and drizzle with olive oil.

Bake for 20-30 minutes until cheese is melted and beginning to brown on top.

Recipe by Sarah Lang (adapted from Food and Wine)

Cream Cheese Lasagna

This is not your everyday lasagna. In fact, I've never eaten a lasagna with cream cheese in it before! But, if you're looking for a cheesy, gooey lasagna that is rich and delicious, this is worth a try! I wanted to make lasagna for dinner but did not want to go to the store. However, I did not have ricotta or even cottage cheese on hand, so I had to get creative. I combined cream cheese, goat cheese, Parmesan and egg white, and it turned out great! Feel free to substitute your favorite ingredients. As long as each layer is properly seasoned and assembled with love, your lasagna will be fantastico too!

Cream Cheese Lasagna

Gooey, rich and delicious!
Serves 4

9 no-cook lasagna noodles
3 cups prepared spaghetti sauce
1/4 pound ground beef, cooked through
1/4 pound Italian sausage, cooked through
4 oz (half block) cream cheese, softented
2 oz goat cheese
1/2 cup shredded Parmesan cheese, divided
2 T. fresh parsley, chopped and divided
1 egg white
4 slices provolone cheese
Kosher salt and pepper

Preheat oven to 400 degrees. Combine cooked ground beef and Italian sausage, set aside.

Combine cream cheese, goat cheese, 1/4 cup Parmesan, egg white and parsley. Sprinkle with salt and pepper and set aside.

Spoon 1/4 cup spagetti sauce onto the bottom of an 8x8 glass dish. Layer 3 lasagna noodles. Top noodles with 1/4 cup more sauce (make sure they're completely saturated with sauce). Layer half the meat mixture on top of sauce. Drizzle 1/3 of the cream cheese mixture on top of beef. Top with two large provolone slices (cut in quarters to evenly cover). Drizzle with more spaghetti sauce.

Repeat- Layer 3 more lasagna noodles, top with sauce, meat mixture, cream cheese, provolone slices, and more spaghetti sauce.

Layer final 3 lasagna noodles, top with remaining spaghetti sauce,and drizzle with remaining cream cheese mixture. Sprinkle with the rest of the Parmesan cheese and parsley.

Bake in oven covered with tin foil for 20 minutes, then remove foil and bake another 20 minutes, until hot and bubbly. Let rest 5 minutes before cutting. Serve with garlic bread and Chianti.

Recipe by Sarah Lang

Wine of the Night

Querceto
Chianti Classico
2007

There is nothing I love better with red-sauce Italian food than a good bottle of chianti. The acidity in the sangiovese grape is the perfect complement to tomato sauce. This fantastic bottle was a wedding gift from a wine-enthusiast couple, and we loved it!