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

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

Fresh Pasta With Shrimp in Creamy Tomato Sauce

It has been a little while since I made fresh pasta and I found myself craving it.  I also had oven-roasted tomatoes left in the freezer from last year’s crop of tomatoes and thought this would  be a perfect way to use them.  This recipe turned out awesome, one of my new favorites.  I’ll be making this again, especially when my tomatoes ripen on the vine this summer!  (I can hardly wait!!)  Enjoy!

Ingredients:

• 3 tablespoons olive oil
• 1 pound uncooked large shrimp, peeled, deveined
• 1 cup oven roasted tomatoes*
• 1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
• 6 garlic cloves, chopped
• 1 teaspoon grated lemon peel
• 1/2 teaspoon dried crushed red pepper
• 1 28-ounce can diced tomatoes in juice, drained
• 1/2-1 Cup Heavy Cream
• 1/4 Cup reserved pasta water
• 1/4 Cup Parmesan Cheese
• 1/2 cup chopped fresh basil
• 1 Pound fresh Fettuccine

*Oven Roasted Cherry Tomatoes – Ina Garten

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add oven roasted tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté about 4 minutes. Add canned tomatoes and some of the juice and simmer until sauce thickens, about 3 minutes. Mix in cream, Parmesan Cheese, and reserved pasta water.  Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.

Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with additional cheese if desired.

Adapted from:  Epicurious.com

Thinking Outside the Noodle – Fresh Rosemary Garlic Fettuccine Part I of II

Time to be thinking “outside the noodle” again!  I love the flavors of fresh rosemary and garlic together and thought those flavors would go quite well in a pasta noodle.  Try for yourself and step outside the noodle.  Enjoy!

Pasta Dough With Rosemary & Garlic

• 2-1/4 Cups Flour
• 3 Eggs
• 1 tablespoon finely chopped fresh rosemary
• 2 cloves of garlic finely chopped
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Put eggs, rosemary and garlic together in a bowl and whisk briefly. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs, rosemary and garlic mixture, 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.

Split dough in half and roll each half into desired thickness and cut into fettuccine noodles.

Coming next Part II of II:  What to make with Fresh Rosemary Garlic Fettuccine noodles.

Home-made Fettuccine and Meatballs

I have posted some “unusual” pasta recipes and now I’m posting a classic; home-made all the way!  You can’t go wrong with marinara sauce, meatballs and freshly made pasta.  Enjoy

Marinara Sauce

Recipe courtesy Giada De Laurentiis

Directions

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  It can also be frozen and used “as is” or as a base for a meat sauce.

Meatballs

• Ingredients:
• 1-1/2 lb ground beef
• 1-1/2 lb ground pork or veal
• 2 eggs
• 1/2 cup dry bread crumbs
• 2 teaspoons dried basil
• 1 teaspoon dried parsley or fresh
• 3/4 cup grated parmesan cheese
• 3 cloves Garlic minced

Pre-heat oven to 350.

Combine the ground beef, ground pork/veal, 2 eggs, bread crumbs, basil, parsley, parmesan cheese and minced garlic.  Round into balls to desired size and place on a cookie sheet in oven.  Baked for 30 minutes or until lightly browned.  Place on paper towels to drain any excess fat and place in marinara sauce and cook on low for 20 minutes.

Home-made Pasta

• 2-1/4 Cups Flour
• 3 Eggs
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water
• Dash of Salt

Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs, 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.

After dough has rested, put through your pasta press to desired thickness and cut into fettuccine or spaghetti.