- 12 ounces pappardelle or fettuccine pasta
- 1/2 cup (1 stick) butter, divided
- 3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
- 8 ounces fresh shitake mushrooms, stemmed, caps sliced
- 1 1/2 tablespoons chopped fresh sage
- 1 5-to-6-ounce package baby spinach
- 3/4 cup grated Parmesan cheese, divided
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.
It’s rare that I make a meatless meal that pleases every person at our table, but when I first put this recipe down in front of my three guys, there was silence — their mouths were too full for them to talk. You can omit the vodka if you absolutely must, but I think it gives a distinctive flavor that really makes the dish.
16 oz. egg pappardelle or tagliatelle, cooked according to package directions
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
6 cups tomato puree
1/3 cup vodka
1 1/2 tsp. dried oregano
1 cup heavy cream
12 oz. mushrooms, any variety — even plain old budget-friendly button mushrooms will work fine
1 1/2 tblsp. olive oil
1 tblsp. butter
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
6 cups baby spinach or roughly chopped mature spinach leaves
In a large, heavy pot over medium heat, warm the 2 tablespoons of oil and sweat the chopped onions and 4 cloves of garlic until translucent, about 4 minutes. Add the salt, crushed red pepper, and tomato puree. Stir well, then add the vodka and oregano. Bring to a boil boil the sauce for about 3-5 minutes to help burn off some of the alcohol, stirring occasionally, then reduce the heat to a simmer and let the sauce cook for an additional 10 minutes.
While the sauce is cooking, heat the 1 1/2 tablespoons of olive oil with the butter in a wide skillet. Slice the mushrooms thinly and add them to the hot butter and oil. Try to distribute them in as even a layer as you can, and don’t stir them too much — that’s the secret to getting them nicely golden and not soggy. Once they begin to brown, add the garlic, stir, and let the mushrooms continue cooking until they’re golden all over. Season with the salt, pepper, and nutmeg, then add the spinach and stir until it’s wilted.
Add the heavy cream to the vodka sauce and let it cook for 3-5 minutes more, being careful not to let it boil. Toss the cooked pappardelle with the mushroom mixture and gradually add the sauce, tossing to coat the freshly cooked pasta will begin to soak up the sauce, so don’t be afraid of using more than you think it may need at first. Serve immediately, with freshly grated Parmesan if you’d like.
A healthier creamy pasta
You know how it goes. You&rsquore in the mood for a delicious big bowl of comforting creamy pasta, but you don&rsquot want to eat a big bowl of cream.
Did you know you can make a delicious comforting bowl of creamy pasta with just:
- a few splashes of cream
- a few splashes of pasta water
In other words, NOT a lot of cream!
A colleague who&rsquod just returned from a holiday in Italy introduced me to this idea.
Isn&rsquot that great news? If the Italians think a creamy pasta can be made with just a splash or two of cream, then I&rsquom certainly going to have the confidence to do the same!
Pappardelle Boscaiola (Woodsman-Style Pasta)
1. In a medium pot, bring the broth and the dried mushrooms to a low boil over medium heat. Let simmer until softened, 12 to 15 minutes.
2. Bring a large pot of water to a boil for the pasta.
3. In a deep skillet or Dutch oven, heat the EVOO, three turns of the pan, over medium. Add the pancetta. Cook, stirring, until the fat renders, about 3 minutes. Add the shallots, garlic, rosemary, and sage season with salt and pepper. Stir until the shallots soften, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half, about 5 minutes.
4. Using a slotted spoon, transfer the porcinis to a work surface and chop. Add them to the sauce, then add most of the broth, leaving the last few tablespoons in the pot to avoid any grit that may have settled.
5. Add the tomatoes and passata to the sauce. Reduce the heat to medium-low and let the sauce simmer.
6. Salt the boiling water, add the pasta, and cook 1 minute less than the package directions. Drain the pasta.
7. Stir the cream into the sauce.
8. Toss the pasta with the sauce. Add the cheese season. Divide the pasta among shallow bowls, passing more cheese at the table.
Butternut Squash Pappardelle with Sage and Parmesan (lightened up)
Planning a wedding in less than 6 months is no easy task, planning an Indian wedding is even more arduous.
There is so much to do… from setting a date to negotiating a venue to sending out invitations to buying wedding outfits for three different occasions to finding the right jewelry and shoes to searching for a photographer, DJ, caterer, decorator, wedding cake, hair & makeup person to picking out a color theme to figuring out centerpieces to buying wedding favors to planning a honeymoon.
Planning a wedding, in a nutshell. Some love it, some dread it. I fall in the latter category, not complaining, just sayin’.
I’m stressed just thinking about how much has been done, and how much there still is left to do. Luckily, I have been blessed with an amazing fiancé who is handling more than his fair share.
My full-time job occupies my day, my blog and wedding planning consume me at night, and my weekends are all about family and wedding shopping.
These days cooking a real meal has taken a backseat. Often times I’ll whip up eggs for dinner, or a quick fish dinner, but it’s rare that I’ll actually spend an hour to cook.
Fall is my favorite season and butternut squash is one of my favorite fall ingredients. I’ve dreamed of making Butternut Squash Pasta with sage, and I finally decided to do it when I found Parmigiano Reggiano on sale at Whole Foods NYC, in addition to organic butternut squash.
This dish is incredibly delicious, comforting and satisfying. It’ll instantly warm you up on that perfect cool fall night. Enjoy!
- ¼ cup extra-virgin olive oil
- 1 large onion, chopped
- 1 ½ cloves garlic, minced
- 1 pound tomatoes, cut into 1/2-inch pieces
- 1 eggplant, cut into 1/2-inch pieces
- 3 zucchini, cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- ¼ cup tomato sauce
- 1 ½ tablespoons herbes de Provence
- salt and cracked black pepper to taste
- ¼ cup dry red wine
- 1 (8 ounce) package dried pappardelle pasta
- 2 tablespoons extra-virgin olive oil
- 4 cups fresh spinach
- 2 ounces Parmigiano-Reggiano cheese, shaved
- 2 teaspoons balsamic vinegar, or to taste (Optional)
Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with oil.
Reheat ratatouille in an extra-large skillet over medium heat. Add pasta and spinach toss just until spinach wilts. Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper. Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.
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Spinach Pappardelle with Feta& a Fried Poached Egg
I’m pretty proud of myself. You see, usually when I make lists, it’s just to get stuff off my head and onto a piece of paper. But every since I made my 2016 Foodie Resolution List, I’ve actually been making my through it!
Case in point: fried poached eggs. Well lookie here! Amazingly crisp and perfectly runny eggs dripping their way down some silky pappardelle pasta with bright green spinach. Perfection on a plate.
I’ve also mastered soft pretzels, fresh pita, caramel and I’ve got kataifi waiting in my freezer. That’s almost 5 out of a 9 and it’s only February! This is going to be one productive year in the BIB kitchen. Are you excited?
Now a foodie confession. It’s hard to admit but I was never one for feta cheese. Just something about the texture was off to me, so Greek salad was never on the menu.
But then Natural & Kosher cheese sent me their new brined feta and lo and behold, I loved the stuff! I also realized that if you grate it, the texture is so light and appealing, and when you add it to hot pasta, it’s salty goodness melts into the sauce. So there! I kinda like feta now!
It’s hard not like to cheese when it’s coated in egg yolk, crispy breadcrumbs and delicious sauteed spinach. This recipe really brings together all of my favorite things. Papardelle pasta being one of them.
I’m really not one for heavy pasta dishes like spaghetti bolognese or even baked ziti. Give me some linguini with olive oil and a poached egg and I’m set. With pasta being so heavy, it really keeps things light, instead of the thick tomato sauces that are commonly used. And can you imagine this with zoodles? OMG delish. I’m definitely going to give it a try.
Speaking of zoodles, my dieting hasn’t been going too well these days. I think it’s the winter blues. With all the freezing weather and snow, I’ve been craving comfort food. Like pasta. And carbs. Lots and lots of carbs.
The funny thing is I met someone in the store yesterday who looked at me with her mouth hanging open, saying I had lost so much weight. I wondered when was the last time she saw me because I’ve more or less been the same weight for a while now (which is very far from skinny). I guess it was the awesome coat I was wearing, that always seems to make me look skinnier than I am. Don’t you just love those wardrobe pieces? I took the compliment happily and then went on to the bakery aisle where I snatched up a crusty baguette. Oh carbs how I love thee.
But now, NOW that I sorta like feta, I’ve got to order me some Greek salad. Summer is just a couple of months away. And no matter how skinny said coat makes me look, it’s going to be making it’s way the back of my closet come June. I think it’s time to chuck the pappardelle and bring out my spiralizer.
But wait, first Purim. Some hamantaschen. And then. OK??
Spinach Pappardelle with Feta & Fried Poached Egg
8 oz. pappardelle pasta (or pasta of your choice)
5 oz. bag baby spinach
2 cloves garlic, minced
1 tbsp olive oil
salt and pepper, to taste
1 cup reserved pasta water
1 pkg Natural & Kosher feta cheese in brine, grated
4 poached eggs (how to poach eggs)
1/3 cup flour
2 eggs, beaten
1/2 cup panko breadcrumbs
canola oil, for frying
Add pasta and a pinch of salt to boiling water and cook for 8 minutes, or until al dente, reserving 1 cup of pasta water. While the pasta is cooking, saute the garlic in oil until fragrant and add spinach. Saute until wilted and season with salt and pepper. Add the hot pasta to the pan and mix into the spinach, adding small amounts of pasta water until the pasta is loose and creamy (you won’t need all the water). Add grated feta and continue to cook until melted into the sauce (if desired) or serve as-is.
For the fried poached eggs, poach the eggs and immediately place in a bowl with ice water to stop cooking. Drain on paper towels. Arrange a breading station with bowls of flour, egg and breadcrumbs (you may season each with salt and pepper, if desired). Carefully dredge the poached egg in flour, then egg, and then panko, shaking off excess from each. Heat canola oil in a frying pan over medium heat and fry the egg until golden brown on both sides. Serve immediately, with freshly ground pepper over the top.
VARIATION: for a spicy kick, drizzle some sriracha over the top.
LIGHTED IT UP: Use zoodles instead of pappardelle for a low-carb alternative.
This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog
- ½ cup dried porcini mushrooms (about 1/2 ounce)
- ⅔ cup boiling water
- 8 ounces uncooked pappardelle pasta or bucatini
- 3 ¼ teaspoons salt, divided
- 1 tablespoon olive oil
- ¼ cup finely chopped shallots
- 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons dry sherry
- 2 ounces Parmigiano-Reggiano cheese, divided
- ¼ cup heavy whipping cream
- 1 teaspoon finely chopped fresh sage
- ½ teaspoon cracked black pepper
- 1 teaspoon truffle oil
- Sage leaves (optional)
Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt cook 1 minute or until the liquid evaporates.
Finely grate 1 ounce cheese crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture toss well to combine. Drizzle with truffle oil toss. Place about 1 1/4 cups pasta mixture on each of 4 plates top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.
- 12 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced
- 1 tablespoon chopped sage
- Two 5-ounce bags baby spinach
- 2 tablespoons unsalted butter, cut into cubes
- 1 cup fresh ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper
In a large pot of boiling salted water, cook the pappardelle pasta until al dente. Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.
Meanwhile, in a large deep skillet, heat the olive oil. Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes. Add the spinach in large handfuls and cook, stirring, until wilted. Add the pasta, butter and ricotta and toss. Add 3/4 cup of the reserved pasta cooking water and the Parmigiano and season generously with salt and pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed. Transfer the pappardelle to bowls and serve right away, with grated Parmigiano.
Farro Pappardelle With Mushroom Bolognese
I am working very hard to eat a healthy diet, and I have been incorporating more and more plant based meals into our weekly menu. One of the things I have changed is to use whole grain pasta almost exclusively. I remember not too long ago when whole wheat pasta first hit the stores that it always had a grainy, unpleasant texture and when cooking it you could go from undercooked and chewy, to breaking apart far too quickly. Luckily these days there are some truly wonderful whole grain pasta varieties available to us so making the change to whole grain pasta isn’t at all difficult. Here in Umbria, we tend to eat a lot of farro pasta which has a really nice subtle nutty flavor to it. If you are unfamiliar with farro, it is an ancient grain that has become extremely popular recently due to its high nutritional value and delicious nutty flavor. This grain looks similar to barley and is delicious as a hot cereal, in soups or salads, or used in place of rice in risotto. Ground, farro flour makes wonderful breads, pastas, and baked sweets.
On a meatless Monday recently, I decided to make my own pappardelle pasta with farro flour and to top my pasta with a meaty tasting mushroom Bolognese. When you slow cook meaty mushrooms in tomato sauce in this manner it is really difficult to tell it actually is a meatless sauce! Pappardelle are simply large, very broad, flat pasta noodles, similar to wide fettuccine that originate from the verb “pappare”, or to gobble up. Fresh pappardelle are usually about 3/4 to 1-inch wide. This wide pasta shape works really well with rich, meaty ragu sauces such as this one.
I used a whole grain farro flour rather than the white farro flour I use in my baking as I wanted a more pronounced flavor. As for my mushroom sauce, ideally I would have used fresh porcini mushrooms but unfortunately they are not presently available, so I used a combination of dried and frozen porcini, along with some mixed wild fresh mushrooms. A small amount of dried porcini mushrooms really adds an earthy richness to any sauce. I decide to roll out my pasta by hand when making this dish, but feel free to use a pasta roller if you prefer. I find rolling pasta is like kneading bread, and I find it to be a very relaxing kitchen activity that I enjoy when I have the time.