Category Archives: pasta

Summer Bolognese

this is the masher I used

I made this sauce the other night and I have to say it was just perfect . It cooked up in no time ( about 1/2 hour) and tasted fresh and delicious. Of course if you would like it vegetarian just omit the chicken. I wanted the protein so added a pound of ground chicken you can also use turkey and if you want ground beef. This time I kept it fairly light and used ground chicken. Used a thick ropy pasta — Bucatini and it was perfection on a plate made with fresh tomatoes.

Ingredients:

1/2 cup extra-virgin olive oil

8 garlic cloves– minced– I use a mini food processor always for mincing garlic — just makes it easy

1 lb. ground chicken, turkey or beef

Kosher Salt to taste

1/4 cup dry white wine

4 Tbsp. tomato paste if you use double concentrate use 2

1 lb. cherry tomatoes ( which are abundant and fresh right now)

12 oz. Bucatini or any spaghtetti you like or rigatoni or penne would work here as well

about 1 cup of Pasta Water — which you may or not need

Finely Grated Parmesan for serving

Directions:

In a large skillet or pot heat oil then add garlic and cook till softened ( a few minutes) don’t brown it just soften it — sometimes you’ll need to turn off stove and let it just cook for a couple of minutes to soften.

With pan at medium high add chicken and cook, breaking up chicken for about 5 minutes or until chicken is no longer pink and fully cooked.

Add wine and reduce heat to medium low. Continue breaking up meat till it’s small pieces until wine is evaporated– another 5 minutes or so. Add tomato paste and cook, stirring till absorbed into chicken and cook for another few minutes.

Add tomatoes and let it cook down, stir to coat the tomatoes with the mixture — allow the tomatoes to cook till they are ready to burst — about 5 minutes. I used a masher ( see photo) and I smashed down on the tomatoes and burst all of them. You can leave some whole if you like but I didn’t because this is where the sauce will come from. Stir occasionally on medium low but don’t allow to burn. Allow sauce to thicken for about 5 minutes.

Meanwhile cook the pasta in a large pot of salted water until very al dente ( at least that’s how we like it)

Reserve about 1 cup of cooked pasta water because you may need it if sauce is too thick.

Taste sauce for salt and add accordingly. I probably added a teaspoon of Kosher Salt — everyone’s taste is different for salt so add to your liking.

Drain pasta and I used tongs and transferred pasta to pan with sauce. Tossing it in and cooking at a low simmer the pasta and the sauce thickened and I added a little pasta water at a time till I reached a perfect consistency . I probably used about 1/2 cup of pasta water. ( which also contains salt so consider this and don’t over-salt sauce — you can always add salt but it’s tough to take away if you make it too salty. The sauce was creamy and delicious .

Remove from heat and if you’d like add fresh basil.

Transfer to pasta bowls and top with Parmesan.

Orzo with Lemon Shrimp and Spinach

photoDSCN0367DSCN0363DSCN0372DSCN0384DSCN0390By now you all know how very much we love shrimp. It comes in handy to have an ex-shrimp monger on hand to clean and devein my shrimp. I love cooking it but not so much cleaning and deveining it. Joel not only obtains the best shrimp around but he really does do a great job of cleaning and deveining.  In any event we make a pretty good team when it comes to shrimp dishes.
 This dish was pretty easy to pull together once shrimp was prepped. Not a whole lot of ingredients, and whole thing took about 1/2 hour.  This dish was very light in flavor and a perfect summer night meal, doesn’t have to be served super hot , can be room temperature. 

*once the shrimp is prepared this dish is a snap. Have your fish store clean and de-vein your shrimp for you if possible.

Ingredients:

Vinaigrette:

1/3 cup olive oil

zest of 2 large lemons ( try to use organic if you’re zesting and eating the peel) and scrub those lemons well

1/2 cup fresh lemon juice ( from the 2 large lemons you just zested)

1/2 teaspoon of kosher salt

1/2 teaspoon of freshly ground black pepper

In a small bowl, whisk together the olive oil, lemon zest and lemon juice, salt and pepper until smooth and set aside.

Ingredients:

1 lb. orzo

1 lb. shrimp , I used large under 10’s, peeled and deveined  ( you can have fish monger do this )

2 tablespoon olive oil

1 large shallot , chopped

app. 1 more teaspoon kosher salt

1/2 cup dry white wine ,  ( I used what I had on hand)

6 ounces of spinach , I used baby spinach, use whatever greens you like. You can use arugula as well.

Directions:

Cook orzo according to directions. Drain and reserve 1 cup of the pasta water.

Place shrimp in a bowl and sprinkle with kosher salt and some freshly ground black pepper . Heat the 2 tablespoons of olive oil over medium high heat. Add the chopped shallots and cook until soft for a few minutes. Add the shrimp, cook shrimp until they turn pink and are just cooked through depending on the size of your shrimp. When shrimp is cooked through remove the shrimp from the skillet. Increase the heat to high and add the 1/2 cup of wine, allow to boil up and scrape up all the brown bits from the bottom of the pan, cook for another minute or so until most of the liquid has evaporated.  Then add orzo to the pan along with the vinaigrette and the spinach and let it wilt down.  I added most of the reserved pasta water , you’ll use as much or as little as you need, I used whole cup of reserved pasta water. Add the shrimp back in and toss well until all the ingredients are well coated. Serve up and enjoy.

Angel Hair Pasta with Fresh Tomato Sauce — no cook sauce

This is a most delicious delightful easy way to make fresh tomato sauce. Very light served over angel hair pasta and summertime easy. No fuss no muss. I like to make tomato sauce and let it sit for about 4 hours so that’s all the planning you really have to do. Very little prep with very few ingredients and you have a delicious dinner. Summer in a bowl. Enjoy!

Ingredients:

4 pints small cherry or grape tomatoes — you can use different colors or all the same color–halved

1/2 cup Good Olive Oil

6 cloves garlic minced — app. 2 Tablespoons

Fresh Basil — I used a small package from grocery store but probably 15 Basil leaves — this is approximate — I use a kitchen scissor and snip it up into small pieces– you can roughly chop as well

1/2 teaspoon crushed red pepper flakes — more or less depending on your own individual relationship with crushed red pepper flakes

1 teaspoon kosher salt — and more to taste if necessary

1/2 teaspoon freshly ground black pepper

1 pound angel hair pasta

Grated Parmesan cheese — for serving

Directions:

 

In a large bowl combine the tomatoes, 1/2 cup Olive Oil, garlic, basil, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cover with plastic wrap and let it sit out at room temperature for about 4 hours. After 4 hours taste for Salt and Pepper.

When you’re ready to serve, cook up pasta according to box directions for al dente and be careful because angel hair cooks up very fast. Drain the pasta well and add to the bowl with the tomatoes. If you’d like you can add more basil and if you’d like you can add cheese to the bowl . I like to add cheese at the table individually. Use tongs to mix and get oil all over the pasta you’ll need a rather large bowl.

Enjoy! and this recipe can easily be cut in 1/2 but we like cold pasta for lunch so it makes for great leftovers.

 

Chicken Rigatoni a la Vodka

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.

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.

 

 

 

 

 

Orzo Salad – and a delicious red wine vinaigrette

Fresh Basil from the garden

This is a wonderful recipe I am passing on, the original was from Giada de Laurentis and I’ve since doctored it up to suit my tastes.  Upon going to prepare recipe I realized that I didn’t have any garbanzo beans so I substituted red kidney beans.  Feel free to add and subtract ingredients and  do whatever you like with this delightful recipe.  Sometimes you feel like pasta but not really and this is it.   It is perfect at room temperature. What I mostly like about this recipe is that you can use what you have in the pantry and in the house. I have to say the mint and the basil gave it a wonderful fresh flavor and I wouldn’t omit them.  Super Fresh! The vinaigrette is delicious and fresh tasting as well, so give it a try. It also cooks up very quickly which is always a plus for me.

Ingredients: 

4 cups chicken broth ( to keep it vegetarian just use vegetable broth) I like the broth rather than plain water . It adds extra flavor to the orzo.

1 1/2 cups orzo

1 15 oz. can of garbanzo beans, drained and rinsed , I used 1 can of Red Kidney Beans because I wanted to make recipe and didn’t have Garbanzo Beans, it was just fine. Any type of bean is fine.

1 1/2 cups grape tomatoes, if you can get those great little yellow ones do so. Halve the tomatoes. Use red and yellow. So pretty!

*app. 3/4 cup chopped red onion — If you don’t like onion you can omit it or add a little less

1/2 – 3/4 lb. feta cheese ( sometimes I use crumbled and sometimes I cube it) makes no difference ( I love the cheese but you can omit)

*1/2 bag frozen green peas ( also optional) didn’t use this time–optional

1/2 cup chopped fresh basil

1/4 cup chopped fresh mint

3/4  to 1 cup of the Red Wine Vinaigrette dressing ( listed below) but you’ll use as much or as little as you like

Salt and Freshly Ground Black Pepper to taste

Directions for the Orzo:

Bring broth to a boil in a heavy large saucepan. Stir in the orzo. Cover partially and cook until orzo is tender but still firm, stirring frequently, about 7 – 10 minutes. Drain the orzo as you would pasta in a colander. Transfer the orzo to a large wide bowl and toss and let the orzo cool down. Set aside to cool completely.

When orzo is cooled down, toss the orzo with the bean, tomatoes, onion, basil , mint and enough vinaigrette to coat. Season the salad, to taste with additional salt and pepper, and serve at room temperature.

Red Wine Vinaigrette Ingredients:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil

Mix the vinegar, lemon juice, honey, salt and pepper in the blender. While machine is running , slowly add in the olive oil. Season to taste, with more salt and pepper if desired.

Pasta with Chicken, Spinach and Tomatoes

This is a delightful  “what’s in the house ” kind of dinner.  Most of the ingredients in this recipe you’ll have on hand and are easily obtainable.   Enjoy this delicious light pasta meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour start to finish.  This is really a beautiful meal in one bowl– protein and veggies.

*I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6 This recipe is delicious at room temperature or hot or even cold the next day. Wonderful left-overs are always a good thing.

Ingredients:

1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe. Boxes vary and sometimes a box of pasta is 12 oz. — which is fine

4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.

Kosher Salt and Freshly Ground Black Pepper to taste

3 Tablespoons Olive Oil or you can use 2 Tablespoons Olive Oil and 1 Tablespoon unsalted Butter — your call

4 Cloves Garlic , minced

3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)

3/4 cups Chicken Broth ( you may need a bit more so have a  little extra on hand)

1 bag Baby Spinach

2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours

Grated Parmesan Cheese for garnish

*crushed red pepper which we love but totally not necessary

Directions:

Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to  add a little liquid to the pasta, especially if you cook in advance.

Use a large skillet or large frying pan

Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.

Heat  olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.

Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften.  I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach  it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.

Sprinkle Grated Parmesan or Parmesan shavings are good as well.

Shrimp Marinara

I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

I made this for the 2 of us and this is what I did if you have more people just increase ingredients. No exact science here and you can make changes to suit your own preferences.

I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.

Ingredients:

4 Tablespoons Olive Oil

1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

4 Whole garlic cloves, peeled and minced

Kosher Salt and Freshly Ground Black Pepper

Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like

Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

*Basil is really nice served chopped up in this but I didn’t have any

*crushed red pepper is a must for us but also totally optional

Directions:

I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

Prepare the Pasta according to the box directions– I prefer it al dente.

After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

I plated up the pasta added sauce and shrimp and served immediately

 

 

Spaghetti Aglio e Olio (Garlic and Oil)

It’s been a challenge these days even for someone like me who loves to cook. Cooking every night is one thing but coming up with ideas of what to cook is quite another. Hopefully I have helped you with this a little. Everyone needs a little inspiration now and then and this is definitely one of those times.

This is a super easy recipe with very few ingredients . Hopefully you’re all getting what you need from the supermarkets. Add along these easy ingredients and you’ll have a delicious meal.

Stay Safe and Keep Cooking at Home along with me.

 

Pasta with Garlic and Olive Oil

INGREDIENTS:

1 box spaghetti (16 oz.)

1/3 cup olive oil

8 large garlic cloves, minced

1/2 tsp. crushed red pepper flakes

1/2 cup fresh parsley, minced

Kosher salt

1 cup freshly grated parmesan cheese (plus extra for serving)

DIRECTIONS:

Cook pasta according to directions on package. Save about 2 cups of the pasta water before you drain the pasta.

Heat the olive oil over medium heat in a large pot (large enough to hold the pasta; a large sauté pan is perfect.) Add the garlic and cook for a few minutes, stirring frequently without burning the garlic (be careful!). Add the red pepper flakes. Add the reserved cooking water from pasta to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp kosher salt and simmer for about 5-10 minutes until liquid is reduced by about a third.

Reserve a cup of the pasta water and set aside in the event you’ll need some liquid for the pasta. Add the drained pasta to the garlic sauce and give it a good toss. Remove from the heat, add the parsley and parmesan and toss to coat well. Allow the pasta to sit for a few minutes or until the sauce is absorbed. Taste for seasonings and serve with additional parmesan cheese on the side. If pasta looks dry add a little of the pasta water and mix well till pasta absorbs the water.

*If I use shrimp in this, which I sometimes do, I just sauté the shrimp in garlic and oil and skip the parmesan cheese. (About 1/4 lb shrimp per person.) For me and Joel, I use approx 1/2 lb raw shrimp. For 4 people, I use a pound. You can also add broccoli and keep it vegetarian.

Bowtie Pasta with Sausage, Peas, and Mushrooms

This is a sauceless pasta. Very light, very tasty, and very easy to make. There aren’t a lot of ingredients, and it doesn’t take a long time to make. My husband, Joel, hates green things and loves this dish. And he even eats all the peas on his plate, which makes me very happy. A shout out to Giada de Laurentis for the inspiration here.

INGREDIENTS:

1/2 cup olive oil

1 lb turkey sausages, casings removed (just squeeze all the meat out; I like Italian-style turkey sausage) or chicken sausage works perfectly.

1 box of cremini mushrooms (Baby Bella), approx. 10 oz. (roughly chopped) I actually used 2 small  8 oz. boxes because I had them ( not an exact science)

About 3/4 bag frozen peas (take them out of freezer about an hour before, just slightly thawed is perfect)

1 box Farfalle pasta (bow ties) or any pasta you like , bowties are perfect  (1 lb.)

Salt and pepper, to taste — adjust to your own taste , you can do at the very end but I usually add with mushrooms and then check at end

Freshly grated parmesan, to taste

DIRECTIONS:

In a large, sauté pan, heat up two tablespoons olive oil (medium to high flame). Add the broken up turkey sausage and make sure to break up the large clumps. Cook for about 10 minutes (I like the sausage browned). When finished cooking, remove sausage from the pan with a slotted spoon and set aside. Heat a little more olive oil (approx. 2 TBSP). Add the chopped up cremini mushrooms and kosher salt and freshly ground pepper to taste (approx. a little less than a teaspoon of each, depending on your taste. Keep in mind that sausage is naturally salty.) Sauté until all the liquid is gone—about another 10 minutes. Add the frozen peas and cook for a few minutes. Return the sausage to the pan and cook for another few minutes (I turn off the heat at this point and just let the flavors blend.)

In the meantime, cook pasta (according to package) al dente. Drain the pasta, reserve about 1/2 cup of the cooking water from pasta (this is the trick with “sauceless pasta”) and add pasta to the pan with all other ingredients. Combine well, adding some of that pasta water at a time; as needed. Drizzle in the 1/2 cup of olive oil, mixing as you go. Taste for salt and pepper. I also add red pepper flakes, but I love spicy.

Serve with freshly grated parm cheese and you’re good to go.

*Serves 4 as a main dish and 8 as a side.

What I made for Dinner – Turkey Bolognese

I must say Pasta is probably my most favorite food to eat. Bolognese sauce is one of my most favorites. Today I decided not to go to my usual Bolognese which is delicious but very heavy and rich. I went with a lighter approach today using Turkey and Chicken Sausage because I couldn’t find italian turkey sausage and didn’t feel like hunting it down, and the chicken sausage worked just fine. I did use dark meat turkey because it is much more flavorful, it is ideal but if you really don’t want to use the dark meat use 1/2 white and 1/2 dark or all white meat . The only negative to this sauce is that it really needs 3- 4 hours for the sauce to cook down. The longer the sauce cooks the more flavorful it will be.  This sauce would probably serve 4 nicely with 1 lb. of pasta. You can easily double it and freeze the leftover sauce. So nice to have it in the freezer and just have to make the pasta and you have a wonderful homemade meal. I have now started serving the sauce over shredded zucchini and spaghetti squash.  It is so delicious and you may feel a little bit better eating it over zucchini or spaghetti squash than noodles.  Pasta or Vegetable it’s pretty awesome. Look on my blog for Zucchini Bolognese Recipe for how to recipe, posted 12/20/2012.

Ingredients:

6 Tablespoons Olive Oil, plus more if necessary

1 lb. Italian style Turkey or Chicken Sausage, removed from casings. You can also mix in hot or sweet Italian pork sausage if you don’t mind using the pork.

1 pound ground Turkey ( I used dark meat ) or 1 lb. ground beef — I don’t love to cook with the lean version because it’s very dry so if using any ground meat use 85/15 at least.

Kosher Salt

Freshly Ground Black Pepper

2 medium yellow onions, peeled and finely diced ( app. 2 cups)

3 large cloves garlic, peeled and minced

2 28 oz. cans whole peeled tomatoes with their juice or you can used diced tomatoes which break down much quicker but you’ll definitely be adding liquid to that. Just keep an eye on it.

1/3 cup tomato paste

1 box. Rigatoni ( or any other macaroni you like ) or spaghetti or if you like use *shredded zucchini or *spaghetti squash

Grated Parmesan Cheese for serving

Directions:

Heat 3 tablespoons of the olive oil in a large heavy pan over medium high heat. ( I use my Le Creuset ) Add the sausage meat and break it up as it cooks, turning now and then, until browned all over, about 10 minutes. Remove the sausage with a slotted spoon to a bowl and set aside, add the ground turkey to the pan along with a good pinch of salt and a few fresh grind of pepper. Cook the meat stirring here and there, for 10 minutes as well, till meat is nicely browned. I remove and put in bowl with the sausage which was set aside. Add another 3 tablespoons of olive oil to the pan and add the onions and garlic. Cook until onion breaks down and gets soft, another good 10 minutes. Add the tomatoes and their juice along with 1/2 cup of water. ( You may need more water as you go) Add the sausage and ground turkey, stir the sauce well. Bring the sauce to a boil, season to taste with salt and pepper and turn the heat to low. Cover almost completely with a lid (allowing a little steam to escape) and gently simmer for 4 hours. You may want to add splashes of water if sauce is drying out. After 2 hours I added the 1/3 cup of Tomato Paste, and replace lid and continue simmering for 2 more hours. I added water as it cooked, you’ll have to judge for yourself how much water you add. I added 1/4 cup at a time. The longer this sauce cooks for the better it is.  You will have to continually stir and check for water .

When the sauce is ready for serving, bring a large pot of water and prepare pasta according to package directions.

serve with sauce over the rigatoni ( or any pasta you like) with a nice grating of Parmesan.

Yum!

*so many stores now sell zucchini already shredded and it’s dry and ready to go.