BAKED SPAGHETTI WITH ITALIAN SAUSAGE & SWEET PEAS

This is a quick and easy dish to serve, especially on this cold weather and also a perfect potluck dish to served to family and friends. You can even make this dish with your leftover pasta. Here's the recipe I would like to share...Enjoy!!!

INGREDIENTS :

Kosher salt
1 pound box spaghetti
4 tsp extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 pound mild Italian sausage, casings removed
1 28-ounce can unsalted diced tomatoes
1 jarred marinara sauce
Salt & pepper to taste
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1 packed frozen sweet peas, thawed 



METHODS :

1. Preheat the oven to 375 degree Farenheit and bring a large pot of salted water to boil. Add the pasta and cook according to the package direction; drain.

2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Stir in the diced tomatoes, marinara sauce and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes. Season with some salt and pepper.

3. Spray a casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (NOTE: Do let the foil touch the cheese). Bake until the cheese is melted and bubbly, about 30 to 35 minutes.

4. Meanwhile, bring a small pot of water to a boil. Add in the sweet peas and let it cook for about 3 minutes and drained.

5. Once the pasta is ready, let it stand for 5 minutes before serving. Then cut the baked spaghetti with a knife in desired size and placed it on a serving platter. Top the baked spaghetti with some sweet peas and serve.

ORZO WITH SAUSAGE, PEPPER & TOMATOES

The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta. Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta, and several options may be available for consumers to choose from.

This is my first time using orzo pasta and it really delicious with the recipe provided below.

Recipe courtesy Giada De Laurentiis

Serves : 4 to 6 servings

INGREDIENTS :

1 red bell pepper
1 orange bell pepper
1 pound orzo pasta ( I used Barilla )
3 cups chicken stock
3 cups water
1 tbsp kosher salt
2 tbsp olive oil
7 oz (2 links) mild Italian turkey sausage, casings removed
1 clove garlic, minced
2 plum tomatoes, chopped
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/2 cup ricotta salata cheese, crumbled



METHODS :

Using tongs, place the bell peppers over the gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5-6 minutes (Alternatively, place the peppers on a baking sheet and broil for 5-8 minutes, until charred). Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.

In a medium saucepan, bring the chicken stock, water and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to bite, stirring occasionally about 8-10 minutes.

While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.

Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tbsp of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley.

Serve!!!

FUSILLI PASTA WITH TUNA

This one of my best pasta that most of my family and friends love it. I would like to share this recipe with all of you and hope you'll like it too.

INGREDIENTS :

1 pound fusilli pasta
2 (6oz) can albacore tuna in olive oil, drained
1 (26oz) jar marinara sauce or any of your favorite pasta sauce
1 (8oz) jar sun-dried tomatoes packed in olive oil, drained & chopped, oil reserved
1 tbsp drained capers
1 tsp grated lemon peel
1/2 cup freshly chopped italian parsley leaves
1 small bag frozen sweet peas, thawed
5 cloves garlic, minced
1 large onion, finely chopped
salt and freshly ground black pepper


METHOD :

1. Cook the pasta in a large pot of boiling salted water until tender.

2. Meanwhile, in a heavy skillet add the reserved oil and onion. Cook it until the onion turns transparent then add in the garlic, tuna, capers, sun-dried tomatoes, lemon peel and tomato sauce. Mix it well.

3. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5-10 minutes. Season with salt and pepper, to taste.

4. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat.

5. Then add in the sweet peas and toss the pasta with enough reserved cooking liquid to moisten.

6. Stir in the chopped parsley and serve.