Category Archives: pasta

Chicken Rigatoni a la Vodka

Posted on March 5, 2026 | Leave a comment

This was one delicious pasta meal made with ground chicken this time around. Pretty easy to make and the only special tool I used was an immersion stick blender but a blender will work as well. Easy ingredients and easy prep and came out just perfectly. Most perfect weeknight meal or any night meal.

Enjoy!

Ingredients:

1 pound ground chicken

1 teaspoon Italian Seasoning

1/2 teaspoon red pepper flakes

2 Tablespoons Extra-Virgin Olive Oil plus 2 teaspoons of Oil for cooking the meat

2 Tablespoons Un-Salted Butter

1 Medium yellow onion — small dice

5 Medium Garlic Cloves minced

1/2 teaspoon dried oregano

1 teaspoon crushed red pepper flakes– use to your own liking — we like a little kick

1 28 oz. can crushed tomatoes

1/2 cup heavy cream

1/4 cup Vodka

12 oz. box Rigatoni or Penne

Kosher Salt and Coarse Black Pepper

Fresh Basil for garnish

Grated Parmigiano-Reggiano Cheese for garnish

Directions:

Cook the ground chicken in a large saucepan with 2 teaspoons olive oil and italian seasoning and 1/2 teaspoon red pepper flakes. Season with a bit of Salt and Pepper. Cook till crumbly and fully cooked. Remove and set aside in a bowl.

Heat the 2 Tablespoons Olive Oil and butter in the same saucepan over medium high heat . Once the butter has melted, add the onion and cook the onions down stirring frequently, until softened and translucent but not browned, about 5 minutes. Add the garlic, oregano and crushed red pepper flakes ( 1 Teaspoon ) cook stirring for another minute or so. Add the crushed tomatoes with their juices. Bring to a boil over high heat, then reduce the heat to medium-low so the mixture is barely bubbling — a simmer and cook for another 1/2 hour or so. Sauce will thicken and reduce somewhat. Season to taste with Salt and Pepper.

After sauce has cooked for 1/2 hour or so I turn off the heat and add the vodka and cream and then I use my immersion stick blender to blend the sauce till I like the consistency. I blended till completely smooth . You can use the blender just let sauce cool down first and work in batches. I then let sauce simmer for about 10 minutes to cook off the vodka. Taste for Salt and Pepper.

Cook the pasta until al dente. Drain the pasta and reserve a cup of pasta water to thin out the sauce — I did because it thickened up a lot. Add the chicken to the sauce. Stir to combine and add water if too thick, stirring frequently. Let it cook for a little bit and then I plated up pasta added sauce and topped with fresh basil and grated cheese .

I froze leftover sauce.

This would probably serve 4 nicely.

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Tagged Chicken Rigatoni a la Vodka, Vodka Sauce for Pasta

Bucatini al’Amatriciana

Posted on January 24, 2026 | Leave a comment

Amatrice is a small town in Italy outside of Rome and this dish is named for it. This dish is intended to be made with guanciale , which is a pig jowl and it tastes like a porkier version of bacon or pancetta. I use pancetta, which now comes pre-diced in packages making for a very easy time. I also keep packages of the diced pancetta in my freezer, they defrost very quickly which makes them a perfect dinner ingredient. I also use bucatini pasta which is thick and ropey with a hole like a straw. I wouldn’t wear white while eating this it’s a messy one. Super easy and delicious. I made it tonite with my marinated flank steak. I also used 2 containers of grape tomatoes, but you can easily substitute with 1 large can of San Marzano tomatoes –the crushed one. The cherry/grape tomatoes give it a lighter sauce, and I prefer it especially in the summer months but it is equally as delicious made with canned crushed tomatoes. Enjoy!

Ingredients:

4 tablespoons olive oil

4 – 6 oz. diced pancetta ( or 1/4 lb. glacial)

1/2 yellow onion chopped finely

2 garlic cloves , minced

2 containers of tomatoes halved ( I used grape tomatoes , I love them ) or 1 large can crushed tomatoes 28 oz. size (San Marzano is best here)

*1 teaspoon red pepper flakes ( we like spicy) use your own discretion , can always add at the table

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

Grated Pecorino Romano Cheese, or any kind of Parmesan Cheese

1 lb. bucatini ( you can obviously use 1/2 pound and save any leftover sauce to freeze for another time) any thick spaghetti will do but I love this one in this recipe. Perciatelli is another good choice. Of course feel free to sub any pasta .

Directions:

In a large heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook, stirring constantly. I like my pancetta crispy, but just get it golden brown, about 5 – 7 minutes. Using a slotted spoon remove pancetta into a separate bowl. Add onions to olive oil till translucent, about 5 minutes. Stir in the garlic and red pepper flakes , I do this off the heat. I then add all the tomatoes, some kosher salt ( to taste) and some black pepper and add back in the pancetta. I also add 2 tablespoons of olive oil and cook the tomatoes till they start to break down and form a sauce. Taste for salt and pepper. Simmer uncovered for at least 45 minutes , up to an hour for perfect sauce.

Cook Pasta according to package directions, tender but still firm to the bite. Before draining pasta take out about 1 cup of pasta water and set aside. Drain the pasta and place in a large serving bowl, I add a little of the pasta water and then I add the sauce. Toss gently and serve. I served with Parmesan Cheese .

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Tagged Bucatini al'Amatriciana

DELISH BOLOGNESE (REAL DEAL)

Posted on January 5, 2026 | Leave a comment

Forget engagement chicken. This is the dish to make if you’re really interested in getting engaged! I know there is a whole lotta hoopla out there about making a roast chicken and getting an engagment ring out of the meal but I will tell you that this should really be called “The Engagement Bolognese Sauce” because it is that good; and everyone who eats it falls in love with it. Well…almost. You just have to be a meat lover and a pasta lover. Then, surely, this will work. Try it and let me know. What have you got to lose? This is my perfect Sunday night dinner. It’s pure comfort food. So, even if you’re not looking to get engaged, are already married, or just want a wonderful meat sauce to make…Serve with a green salad with my vinaigrette dressing, a nice crusty bread and you’re set. You can always make my chocolate cherry cookies as an add on bonus. Have a great meal!

*freezes perfectly for up to 3 months in a sealed container

(Original inspiration from Mario Batali)

Delish bolognese

Ingredients:

1/4 CUP OLIVE OIL

1 MEDIUM SIZE CARROT DICED

1 MEDIUM CELERY RIB DICED

1 MEDIUM ONION DICED (SPANISH ONION)

1 GARLIC CLOVE, THINLY SLICED

4 OZ. PANCETTA, DICED (I USUALLY CAN FIND A 4 OZ. PKG. IN THE SUPERMARKET ALREADY DICED AND IT WORKS JUST FINE.)

1 LB. GROUND BEEF (NOT THE SUPER LEAN ONE, THE 85/15 IS BEST FOR THIS B/C YOU WANT THE FAT)

1/4 CUP TOMATO PASTE (Why I love the tubes of tomato paste)

1 cup milk (not skim, whole or at least 2 percent)

1 cup dry white wine

1 cup water

salt and freshly ground black pepper

red pepper flakes

fresh parmagiano or pecorino cheese, grated

1 box (1 pound) gemelli, rigatoni, penne, etc . a sturdy type of macaroni that will stand up to the sauce

I use my Le Creuset large cast iron casserole.

Heat the olive oil on a medium heat. Add the carrot, celery, onion and garlic. Continue to cook this stirring occasionally, until soft but not browned (you may need to lower heat). Cook for about 10 minutes. Add the pancetta to pot and crisp it up a bit, then add the ground beef breaking up the meat with a wooden spoon until the beef is no longer pink; about 10 minutes . Add the tomato paste and stir it in over a low heat. It will get a shiny look to it, and a deep rust color. Cook for another 10 minutes.

Add the milk, white wine and water and simmer over a low heat, stirring sauce occasionally. It will get thick and saucy looking. I cook it for another 1 1/2 hours. Taste for salt and pepper here.

In a large pot of boiling salted water, cook 1 box of pasta according to directions on box, until al dente. Drain pasta and add it to the sauce. Stir well and coat pasta. Serve in nice pasta bowls, along with fresh cheese. I add a few red pepper flakes but I like it hot. You can leave that on the table along with grated cheese for your guests.

Note: You can make sauce ahead and refrigerate for up to 3 days. I have frozen it as well.

This is super yummy, and I believe this is the go to engagement dish.

*serves 8 as a small side dish and 4 as a meal

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Tagged dinner, food, Pasta, recipe, recipes

Pasta with Sausage, Beans and Greens

Posted on December 23, 2025 | Leave a comment

I love pasta and am always on the lookout for new and delicious ways to prepare it. This recipe is the real deal and reminded me of many a pasta dish I enjoyed in Italy. If Joel liked greens more I would have added more kale and as it is he always wonders why I contaminate the pasta with all the beans and green stuff. If I were making for myself I would have added more kale or whatever greens you like. It’s not the most simple recipe as it has a few steps but thoroughly worth the effort involved. I loved the way the beans gave it so much flavor. I used Paccheri Pasta — I was able to pick up a homemade version of this pasta. It’s just a smooth, giant rigatoni with thinner walls . It soaked up the beans and broth ! I used a can of cannelinni beans but fava beans would be a nice change or chickpeas. I used Italian spicy sausage but you can try spicy lamb sausage as well or any sausage you would like.

Now if you leave out the sausage it can be made completely vegetarian!

Enjoy!!

Ingredients:

1/2 cup olive oil

8 oz. spicy Italian sausage, casings removed — if you don’t like spicy use sweet

1 15 oz. can cannellini beans (white kidney) rinsed and drained. You can use fava or chickpeas as well .

1/2 cup dry white wine if no wine in the house try chicken broth

12 oz. paccheri, rigatoni or any tubular pasta–try a homemade pasta from your local market

6 cups (lightly packed) torn escarole, baby kale, regular kale, Swiss chard leaves, regular kale even spinach will work–whatever you like

Kosher Salt

Freshly Ground Black Pepper

1/2 cup + 1/4 cup of finely grated Parmesan

Directions:

Heat the olive oil in a heavy bottomed pot over medium-heat. Add sausage to pot and cook breaking up with a wooden spoon, stir occasionally until browned and cooked through, app. 10 mins. Transfer with a slotted spoon to a separate plate.

Add white beans to pot (drained and rinsed) and cook tossing occasionally, I mashed some beans with the back of a wooden spoon. So about 1/2 the beans mashed and the rest I left whole. Cook beans till slightly browned for about 5 minutes. Transfer 1/2 of this mixture to plate with sausage. Leave the other 1/2 in pot. Add the wine to the pot, bring to a boil and cook until liquid is almost gone–about 2 minutes. I sprinkled a little kosher salt in to the bean mixture at this point. You’ll taste again for salt .

Meanwhile, cook your pasta in a large pot of boiling salted water, stirring occasionally, cook until very al dente, a few minutes less than you would normally cook. Don’t overcook!

I used a pasta insert to cook my pasta . I reserved a few cups of the cooking water –you’ll need it. Don’t throw it down the drain. Drain Pasta and then transfer pasta to pot with beans and add your greens and 1 cup of pasta water . Your heat should be on low under the pot just so it’s cooking without burning. Cook and stir often until greens are wilted , pasta is al dente and sauce is thickening up probably 5 minutes or so. Stir and Stir. Add another 1/4 cup of pasta water, then gradually add in 1/2 cup of grated cheese, tossing until melted and cheese dissolves into a beautiful glossy sauce. Thin out the sauce with more pasta water if too thick. Taste for salt and I put a little freshly ground black pepper in at this point.

Now add in reserved sausage and beans. Delicious pasta right here right now in your pot! and so professional looking and tasting.

Sprinkle with extra cheese if you’d like and crushed red pepper if you’d like.

Pasta was rich and tasty served hot off the stove.

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Tagged pasta with greens and beans, pasta with sausage beans and greens

Clams and Spaghetti–White Sauce

Posted on December 21, 2025 | 1 comment

I made this recipe for the first time back in 2014 and highly recommend it for a quick and delicious meal. IMG_6283 (2) It is super easy and not intimidating at all. I got the recipe from Jessica’s Seinfeld’s book The Can’t Cookbook even though I know how to cook.

Pick up Clams at your local fish store and just follow instructions for cleaning. I love Clams and Spaghetti and this is so easy to make you won’t believe it!

Perfect for Christmas dinner or any time —

http://www.doitdelicious.com this is Jessica Seinfeld’s site or you can just buy the book “The Can’t Cookbook”.

Ingredients:

2 dozen littleneck clams

3 cloves garlic

app. 1/4 cup chopped fresh flat-leaf parsley

1 cup dry white wine, such as Sauvignon blanc. I actually used what I had open which was a Pinot Grigio

1 box spaghetti, you can use any kind of spaghetti you like. I actually had bucatini style in the house so that’s what I used

3 Tbsp. Olive Oil

*if you’d like a little heat and you should know your audience because mine didn’t so I put on table for those who wanted to add heat. If you are adding add app. 1/4 tsp. crushed red pepper

Kosher Salt , to taste. I have to say I added almost no extra salt at all.

You’ll need a large deep pot to cook clams in. I used my Le Creuset Pot.

Directions:

I placed my clams in a colander and I put the colander in a larger bowl in the sink and I filled the bowl with cold water. I let the clams soak for a few minutes, then rubbed with my fingers to dislodge any dirt; then drained the clams. Throw away any clams that remain open or were smashed. ( my clams were pretty clean) I purchased them clean from Whole Foods. Any Fish Store will clean them for you, but always run them through this process to remove any residual sand, etc.

Smash the garlic and chop it . Chop the Parsley. Measure the Wine. Place all your ingredients near to the stove.

Cook Pasta according to directions on box.

Place a large pot on the stove and turn the heat to medium. Pour in 2 Tbsp. of Olive Oil until it heats up and shimmers ( a few minutes) Add chopped garlic to the pot, and cook , stirring , for at least a minute, until you can actually smell the garlic breaking down. Don’t Burn!!!! Now add the wine and the clams and cover the pot with a tight-fitting lid and you’ll want a fairly high flame, probably medium-high . Cook clams until they open, I probably cooked for about 10 – 12 minutes. Looked so beautiful! Add the parsley and the red pepper now if you’re using. Throw away any unopened clams, they are no good.

Once pasta is al dente and drained I transferred to a large serving bowl and added 1 Tbsp. of Olive Oil to pasta, top with clams. Sprinkle if you’d like a tiny bit of coarse salt now if you feel it needs it. I did not need to add any additional salt or pepper. Adjust to your taste.

Amazing!!!! and did I mention Super Easy!!!!!

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Tagged clams; clams and spaghetti; pasta and clams; white clam sauce;

Italian Wedding Soup made with Chicken Meatballs

Posted on December 4, 2025 | 1 comment

It is most definitely soup season again. the chill in the air makes it the most perfect time of year to start making soup for dinner again. even if you live in a warmer climate this is a most wonderful meal. Paired with a salad and some crusty bread you have a very heartwarming meal.

Italian Wedding Soup with Chicken Balls

This is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy. It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken meatballs

1 lb. ground chicken–I prefer chicken to turkey but you can use turkey as well!

1/2 lb chicken sausage, casings removed–if you can’t find chicken sausage use pork sausage it’s delicious!

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) I remove crusts it should be app. 1 cup of bread crumbs or if you’re feeling lazy try Panko

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, elbows etc.

5 ounces fresh spinach, washed and trimmed

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper all in a bowl and mix well with a fork. I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Sometimes I just cook the pasta up in a separate little pot and pour the soup over the pasta when I plate it up, this helps with the freezing just the soup and meatballs and the pasta stays al dente. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

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Posted in chicken, pasta, soup

Tagged Chicken, chickenmeatballs, dinner, food, healthy and hearty soup, italian wedding soup, italianweddingsoup, recipe, recipes, soup, soupsfordinner

Pumpkin Penne Bake

Posted on November 18, 2025 | 1 comment

I like to have a pasta dish every year at my Thanksgiving dinner and it’s a good one for all the vegetarians out there. This is a delicious baked pumpkin penne. I am going to make it on the Monday before Thanksgiving and freeze it without putting the mozzarella cheese on top. I will take it out of freezer Wednesday night and Thursday will put cheese on top and bake till bubbly , you’ll want to make certain that it is completely defrosted and room temperature before putting it in the oven. I will keep aluminum foil on it to re-heat and take off foil for last 20 minutes or so till it gets slightly brown. It should start bubbling and to check for readiness put a fork right in the middle . If it needs more time and is getting too browned put foil back on and continue heating it up. You will cook it at 350 degrees as directions state.

One of the best things about baked pasta dishes is that they freeze so well. Making them some of the easiest dishes to prepare ahead. This whole thing including chopping up sage took maybe 1/2 hour to prep. My kind of dish!

As a side dish it should serve about 10-12 .

Ingredients:

1 box (1 lb.) penne pasta, cooked and drained well– cavatappi or rigatoni will work fine too.

1 15 ounce can pumpkin puree, not pumpkin pie filling

3 – 4 cups shredded mozzarella, divided , I used about 3 cups in pasta and another 1 cup on top. ( 2 packages 8 oz. shredded cheese) you’ll have a little left over

1/4 cup heavy cream

2 tablespoons fresh sage, chopped or 2 teaspoons dried sage

1 teaspoon kosher salt

1/2 teaspoon garlic powder

Directions:

Pre-heat oven to 350 degrees.

In a large bowl, combine cooked penne, pumpkin, 2 cup- 3 cups mozzarella, heavy cream, sage, salt and garlic powder. Stir to combine. Taste for salt.

Transfer mixture to a greased or well sprayed 3 quart baking dish and sprinkle with remaining 1 cup mozzarella.

Bake 20 to 30 minutes or until cheese is bubbly and melted. Since I was freezing I pulled it out after 20 minutes, cooled it down and wrapped it tightly and put in freezer.

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Posted in Holiday Recipes, Holiday/ Thanksgiving Recipes, pasta, Thanksgiving

Tagged Baked Penne with Pumpkin, Baked Pumpkin Penne, dinner, food, Pumpkin Penne, recipe, recipes, Thanksgiving

Italian Wedding Soup made with Chicken Meatballs

Posted on October 30, 2025 | 1 comment

It is most definitely soup season again. the chill in the air makes it the most perfect time of year to start making soup for dinner again. even if you live in a warmer climate this is a most wonderful meal. Paired with a salad and some crusty bread you have a very heartwarming meal.

Italian Wedding Soup with Chicken Balls

This is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy. It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:) and these meatballs are delicious on their own with pasta/sauce or just on their own.

Ingredients: chicken meatballs

1 lb. ground chicken–I prefer chicken to turkey but you can use turkey as well!

1/2 lb chicken sausage, casings removed–if you can’t find chicken sausage use pork sausage it’s delicious!

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) I remove crusts it should be app. 1 cup of bread crumbs or if you’re feeling lazy try Panko or regular plain bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do