All posts in Pasta

Creamy Tomato Cavatappi

Makes about 6 servings
Adapted from The Girl Who Ate Everything

What You Need:

• 16 ounces cavatappi pasta (feel free to substitute any pasta you like)
• 4 Italian sausages
• 1 bunch asparagus, cut into preferred sizes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 2 (8 oz) can tomato sauce
• 1 c heavy cream
• 5-6 big leaves of fresh basil, chopped

What You Do:

• Boil the asparagus for about 5 minutes. You want them to lose their crispiness but not become too soft. Remove from heat, strain, & save for later.
• Cook the pasta al dente, according to packaged instructions.
• While the pasta is cooking, brown the sausages and cut them into slices.
• Add the onions and garlic to the sausage and saute for a couple of minutes.
• Pour in the entire can of diced tomatoes and the tomato sauce and heat through.
• Pour in the cream and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
• Add the fresh basil and let it simmer for a few minutes.
• Add the asparagus.
• Finally, mix the sausage sauce with the pasta and serve.
• Top each serving with a sprinkle of Parmesan cheese if you’d like. Serve with garlic bread.

Mediterranean Pasta

Serves 4

 What You Need: 
4 tablespoons extra virgin olive oil (1 for the onions, 1 for the sauce)
4 tablespoons herb butter
3 tablespoons chicken stock
1/2 tablespoon crushed red pepper (optional)
2 large onions
3/4c sundried tomatoes
16oz whole grain pasta (penne or rotini)
1/2c feta
1/2c  pine nuts
2c spinach

What You Do:
Begin with caramelizing the onions. Heat up 1 tablespoon of olive oil & slice up the onions. Add them to the sauté pan & just let it reduce down. I added just a little sprinkle of sugar & a bit of water here & there. While that’s reducing, heat up a sauté pan to toast your pine nuts. When you see the browning begin (& smell it) move them around so they get evenly toasted, then remove from heat. Boil water for your pasta & cook to aldente. In another pan heat up the olive oil, & butter & add the chicken stock. Add in the sun dried tomatoes so that they break down & soften up. Then add your onions & pasta, mix evenly. Here is where you can add some extra salt+pepper & crushed red peppers. Toss in the spinach & mix thoroughly. Top off with feta cheese & pine nuts. Serve immediately.