Penne with Sausage and Fresh Basil

Penne Pasta with Sausage and Fresh Basil in a cream sauce

As soon as I tasted this pasta I knew this would be a recipe I’d be making over and over again.  Some of the most simple pasta recipes are also the best and this is no exception … the fresh basil is a must and takes it over the top!  I did alter the original recipe slightly by replacing dried basil (dried basil is horrible) with fresh basil, increased the amount of garlic and cut the cream and used half and half. Enjoy!

Ingredients

  • 1 package penne pasta
  • 1 lb. mild bulk italian sausage
  • 4 cloves minced garlic
  • 1 1/2 – 2 cans (14.5 oz each) Italian stewed tomatoes, drained and chopped
  • 1 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1 cup chopped fresh basil
  • 1 cup Shredded parmesan cheese
  • OPTIONAL:
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chopped onion

Instructions

  1. Cook pasta according to package directions.
  2. In a separate pan, cook the sausage, garlic, onion, and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
  3. Stir in the tomatoes, half and half, salt, and 1/2 cup shredded Parmesan cheese. Bring to a boil over medium heat.
  4. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture.
  5. Garnish with parmesan cheese and fresh basil. Yield: 5 servings

Recipe Source:  lilluna.com

Penne pasta with sausage and fresh basil in a cream sauce

Chicken a la Boscaiola

Chicken and bacon in a cream sauce with penne pasta

 

The recipe called for fettuccine, but I think penne pasta works nicely, catching the sauce in the middle.  This is right up there with my favorite pasta recipes.  ENJOY!

Ingredients

  • 1 pound boneless skinless chicken breasts cut into bite sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • ½ pound bacon chopped (about 8 slices)
  • 1 ½ cups sliced mushrooms (Baby Bella)
  • 1 cup diced onions
  • 4 cloves chopped garlic
  • 1/8 cup sherry
  • 1 ¼ cups half and half
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup chopped fresh basil
  • ½ cup grated parmesan cheese
  • 1 pound penne pasta

Chicken and bacon in a cream sauce with penne pasta

 

Instructions

  1. In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
  2. Working in two batches, add in chicken and brown on all sides, about 5 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
  3. Place the bacon in the same pan and cook until it is crispy. Remove bacon to paper towels, chop and reserve.
  4. Drain off all bacon fat but reserve two tablespoons,half of which gets used in next step.
  5. Put one tablespoon of bacon fat in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
  6. Add the second tablespoon of bacon fat back into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
  7. Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
  8. Add in half and half, sour cream, salt, pepper, oregano, basil, and parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken.
  9. Cook penne pasta according to package directions. When draining reserve one cup of pasta water.
  10. Add cooked chicken and bacon back to sauce and stir.
  11. Add cooked penne and cook over low to medium heat for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.

Slightly adapted from:  http://www.afamilyfeast.com

When Life Gives You Lemons Make Pasta – Lemon Chicken Piccata Pasta

Lemon Chicken Piccata Pasta

I found some beautiful lemons and with ingredients I had on hand I was able to make this awesome Lemon Chicken Piccata Pasta.  If you like Chicken Piccata, I’m almost positive you’ll love this!  I made very few adjustments to the original recipe.  ENJOY!

Lemon Chicken Piccata Pasta

Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
1 small bunch fresh basil, chopped
2 Tbps capers
1 cup grated parmesan cheese

Lemon Chicken Piccata Pasta

Chicken
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta
While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta and fresh basil.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

Recipe Source: plainchicken.com

Lemon Chicken Piccata Pasta

Thinking Outside the Noodle – Sage Pasta Ravioli with Butternut Squash Filling – Part 3 of 3

home made sage ravioli stuffed with butternut squash

I’m wrapping up this series with one of my favorite ravioli fillings.  Fresh sage pasta dough is a perfect wrapper for butternut squash filling.  If you haven’t tried making ravioli yet, don’t be intimidated.  It’s the very first pasta I made and really not as hard as you might think, especially with a pasta roller and ravioli press.  Enjoy!

Sage Pasta Ravioli with Butternut Squash Filling

Ingredients
9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe fresh sage pasta, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

Home made sage ravioli stuffed with butternut squashDirections
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. (alternatively, use a ravioli press).  Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Recipe Source:  foodnetwork.com

Home made sage pasta ravioli with butternut squash stuffing

Sage Ravioli-3

Thinking Outside the Noodle – Sage Fettuccine with Butternut Squash and Pears in Gorgonzola Sauce – Part 2 of 3

Sage fettuccine with butternut squash and bacon

What goes great with fresh sage fettuccine?  I love the flavor combination of sage, Butternut Squash, Gorgonzola and pears.  This recipe is what I came up with to incorporate all those flavors with sage pasta and I loved it!  Pomegranates are another love of mine and sprinkled on top … I was in pasta heaven.  ENJOY!

Sage Fettuccine with Butternut Squash and Pears in Gorgonzola Sauce

A Pasta Princess Original Recipe

Ingredients:

  • 1 lb Fresh Sage Fettuccine
  • 5 Slices thick bacon
  • 1/4 diced onion
  • 1/4 cup fresh chopped sage
  • 4 cups baby spinach
  • 3 cups cubed Butternut Squash
  • 1-1/2 cups chopped pears
  • 1/2 cup Gorgonzola cheese
  • 1/2 cup Parmesan cheese
  • 1 cup reserved pasta water
  • Pomegranate (Optional)

Directions:

Cook bacon in large fry pan until crisp.  Drain all but 2 tablespoons of the bacon grease

Add onion and sage to the bacon grease.  Over medium heat cook until soft, approximately 5 minutes.

Add butternut squash and pears to pan and stir to coat.  Continue to cook for 10 minutes or until tender.

Meanwhile, heat water to boiling for pasta.

Add fresh pasta and cook until al dente, approximately 5 minutes.  Drain pasta, reserve 1 cup of the pasta water.

Add spinach to pan with squash and pears.  Add Gorgonzola and Parmesan Cheese and reserved 1 cup of pasta water.  Stir to combine and cook until cheese is melted.  Add pasta and stir to coat.  Plate and top with pomegranate.

Serve and enjoy!

Coming next:  Thinking Outside the Noodle – Part 3 of 3 – Sage Pasta Ravioli with Butternut Squash Filling

Sage Fettuccine with Butternut Squash and Bacon

Thinking Outside the Noodle – Fresh Sage Pasta Dough – Part I of 3

Home made Sage Pasta

Time for another series on “Thinking Outside the Noodle”.  This series features fresh sage, a herb that goes quite well with some of my favorite fall/winter ingredients such as Butternut Squash, Pears and Gorgonzola cheese, which will be featured in my next recipe in Part 2 of this Series.  If you haven’t tried making pasta yet, give it a try, you’ll be so happy you did and wonder why it took you so long to try it!  Enjoy!

Home made sage pasta

Pasta Princess’s Fresh Sage Pasta Dough 

  • 2-1/4 Cups Flour
  • 3 Eggs
  • 1/4 cup finely chopped fresh sage
  • 1 Tablespoon Olive Oil
  • 3-4 Tablespoons Water (as needed)
  • Dash of Salt

Directions:

Combine flour and salt in a mixing bowl. Make a well in the middle of the flour.  Put eggs, and chopped sage together in a small bowl and briefly wisk to combine. Add to the middle well of flour the eggs and sage mixture, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.  Put dough through pasta machine, or roll by hand and cut into desired shapes.

Coming Next … Sage Fettuccine with Butternut Squash & Pears in a light Gorgonzola sauce

Penne with Kalamata Olives, Swiss Chard and Grilled Chicken

Pasta with Grilled Chicken and Kalamata Olives

I’m sure not ready for winter.  I like seeing a few things still growing in my garden such as swiss chard and kale … a reminder of summer.

This was another quick, easy weeknight pasta meal incorporating swiss chard and ingredients readily on hand.  Enjoy!

INGREDIENTS

  • 1 pound dried penne
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 3 small garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 1/2 teaspoons finely shredded lemon zest, plus more for garnish
  • 1/4 cup dry white wine, such as Sauvignon Blanc or Chardonnay
  • 1/2 bunch swiss chard, tough stems removed, leaves thinly sliced crosswise (8 cups)
  • 2 cups sliced grilled chicken breast
  • 6 to 7 ounces fresh goat cheese
  • 1/2 cup pitted, halved Kalamata olives
  • 4 teaspoons fresh lemon juice
  • 2/3 cup freshly grated Parmesan cheese

DIRECTIONS

  1. Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
  2. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Addlemon zest and wine, and cook until wine has evaporated, about 1 minute. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
  3. Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.
Slightly Adapted From:  MarthaStewart.com

Martha Stewart Living, November 2008

Pasta with Grilled Chicken and Kalamata Olives