The Apartment Kitchen » pasta

Pasta with Shrimp, Sausages, Asparagus, and Fava Beans

admin — Mon, 31 May 2010 01:18:20 +0000

Like all my favorite pasta dishes, this was inspired by a trip through my produce aisle, then my meat and seafood counters. The sausage adds richness, the asparagus and favas add freshness, and the shrimp made it a little something special (at least at our dinner table). For a dish like this, where the ingredient list is short and sweet, be sure to use your very best and freshest ingredients. When it all comes together – a dish like this really sings, because you’ve used every part of the ingredients to build flavor along the way – the fat from the sausages is used to cook the shrimp and veggies in, for example, and the pasta water steams the vegetables to perfect tenderness and binds the dish together. It was simple enough to take just a few minutes, but lovely enough to serve as a special weekend supper – my favorite kind of food.

Pasta with Shrimp, Sausage, Fava Beans, and Asparagus

Served 4.

Leftover Potential: Re-heats well, but be careful not to overcook the shrimp!

about 1 lb pasta

1 Tbsp olive oil

3 Italian sausages

12 oz shrimp, peeled

1 bunch asparagus, trimmed and halved

1 cup fava beans, halved

1/4 cup heavy cream

grated parmesan cheese, to taste

salt and pepper, to taste

1. Cook the pasta in a large pot of salted, boiling water until tender, about 7-9 minutes. Drain, reserving about 1/3 cup of the pasta water, and set the pasta aside.

2. Heat the olive oil in a large saute pan. Remove the casings from the sausages, and crumble the sausages into the pan. Cook until the fat renders and the sausage is crisp. Remove the sausage from the pan.

3. Add the shrimp to the pan, and saute until pink and cooked through, about 5-7 minutes. Remove the shrimp and reserve with the sausages.

4. Add the asparagus and fava beans to the pan, and saute until starting to become tender, about 3-4 minutes. Add the pasta water to the pan, and pan-steam until completely tender (the water should mostly evaporate).

5. Return the pasta, shrimp, and sausage to the pan, and stir in the heavy cream. Bring the mixture to a simmer, tossing to warm it through. Simmer until the cream has thickened slightly, then season with salt and pepper, and finish the dish with parmesan cheese.

Pasta e Fagioli

admin — Mon, 19 Apr 2010 21:52:20 +0000

We had a rainy, chilly weekend (which I love), so I took the opportunity to make soup. I used delicious, spicy turkey sausage as the base for this pasta e fagioli. It’s a wonderful, hearty soup with so many variations. I made several variations on this, including making it rather spicy, using red kidney beans instead of the traditional white, and adding whatever veggies I needed to use up. Best of all, I served it with the crusty bread I made earlier in the day – it was perfect for one a perfect, drizzly, chilly spring night.

Pasta e Fagioli

Made a lot of soup!

Leftover Potential: Freezes and reheats well.

1 1/3 cups pasta (bite size shape)

1 Tbsp olive oil

5 slices bacon, diced

1 lb spicy sausage, casings removed

1 large onion, diced

2 carrots, diced

2 ribs celery, diced

1 red bell pepper, diced

5 cloves garlic, minced

salt and pepper, to taste

1 (32 oz) can diced tomatoes

2 cups kidney beans, cooked

2 cups chicken broth, or more as needed

parmesan rind (optional)

fresh chopped parsley, to taste

1. In a large pot of salted boiling water, cook the pasta until tender, about 6-8 minutes. Dain and set aside.

2. In a large soup pot, heat the oil over medium heat. Add the bacon and sausage and cook until the bacon is crisp and the sausage is cooked through. Remove the meat from the pot, reserving the fat in the pot.

3. Add the onion, carrots, celery, and peppers to the pot and cook until the vegetables are tender, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute more. Season with salt and pepper.

4. Stir in the tomatoes, beans, and chicken broth. Add the parmesan rind, if using, and bring the soup to a simmer. Simmer until the vegetables are very tender and the soup develops good flavor, 8-10 minutes more.

5. Stir in the pasta, bacon, sausages, and parsley. Simmer to heat through, and eat!!

Quick Snack: Creamy Tomato Pasta with Peas

admin — Thu, 25 Feb 2010 01:42:33 +0000

Note: This is more of an idea than a recipe, but the recipe provided does make for a satisfying and delicious snack in a pinch.

Recently, I’ve had several run ins that have made me realize and truly appreciate the beauty of a well stocked pantry. The other night, Matt requested my meatloaf (a constant favorite of his), and when we arrived at the store, I realized that the only thing I needed to buy was ground turkey. I had literally everything else at home.

Then tonight when I needed to make a small dinner for one on the fly (massive afternoon taste tests at work have led me to eat snack-sized dinners the past few days), I was devastated when I realized I didn’t have many of the items I use when I need to make pasta (I always have whole wheat on hand, and I usually toss the pasta with veggies, oil, and garlic, but I was without anything except frozen peas). I had to get creative – I didn’t have the ingredients for any of my standby sauces. I blindly cooked an onion in some olive oil and deglazed the pan with tomato paste. Then I realized I had some soft cheese (think goat, boursin, etc.) I mixed it in and it made a surprisingly good substitute for a rich tomato cream sauce (the cheese could be replaced with cream or plain yogurt for a similar effect). Best of all, I didn’t have to use a whole tomato or can of tomatoes to achieve this. I didn’t end up with leftovers, just a quick meal that was made from getting out the pots and pans to dishes washed in fifteen minutes.

The point is, a well stocked pantry can lead to many things – less expensive meals, easy snacking, and quick dishes. It may seem like it costs time and money to get there, but it is worth it . What do you have in your pantry that you can’t live without?

Creamy Tomato Pasta with Peas

Served 1.

Leftover Potential: Reheats well - or try adding other ingredients for a new dish.

handful pasta (any kind)

1 Tbsp olive oil

1 onion, thinly sliced

salt and pepper, to taste

2 Tbsp tomato paste

1/4 cup soft cheese, heavy cream, milk, or yogurt

3/4 cup peas

red pepper flakes, to taste

1. Cook the pasta in boiling salted water until tender, 6-8 minutes. Drain.

2. Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Season with salt and pepper and continue to cook until golden, 2-3 minutes more.

3. Add the tomato paste and stir to combine. Add the dairy and stir to create a sauce. Stir in the pasta and peas, and cook until heated through. Finish with red pepper flakes.

Pasta with Leeks, Peas, Parmesan, and an Egg

theapartmentkitchen — Sun, 31 Jan 2010 17:02:09 +0000

This dish almost tasted like carbonara, because of the egg on top. I love dishes like this because they are simple, delicious, and cooked all in one pot. Pasta is also great, of course, for just cooking for one person.

You may have noticed that I usually use whole wheat pasta or pasta made from farro or quinoa (that’s why it always looks sort of darker than your average pasta in my photographs). That’s a personal preference, but of course any and all of these dishes would be just as delicious (if not more so) with regular or flavored pastas.

Pasta with Leeks, Peas, Parmesan, and an Egg

Served 1.

Leftover Potential: the leftover pasta would make a spectacular spaghetti pie.

1 handful spaghetti

1 Tbsp butter

1 leek, thinly sliced

1 clove garlic, minced

1 cup peas

1/4 tsp red pepper flakes

salt and pepper, to taste

1 egg

parmesan cheese, shaved or grated, to taste

1. Cook the spaghetti in salted boiling water until tender, 7-9 minutes. Drain and reserve.

2. In a large saute pan, heat the oil over medium heat. Add the leek and garlic and saute until tender, about 2-3 minutes.

3. Add the peas and pasta, and toss to combine. Continue to toss until the mixture is heated through. Season with red pepper flakes, salt, and pepper. Using a spatula or tongs, push all the pasta to one end of the pan.

4. Crack an egg into the empty side of the pan. Season it with salt and pepper, and reduce heat to low. Cook the egg until your desired doneness.

5. Transfer the pasta to a large bowl and finish with parmesan cheese. Top with the egg and serve.

Balsamic Glazed Spaghetti with Mushrooms and Spinach

theapartmentkitchen — Thu, 14 Jan 2010 00:29:38 +0000

This was a fifteen minute dinner from start to finish – the perfect kind. I love the addition of balsamic vinegar to pasta, it’s sweet and thick and makes an almost instant “sauce”. I added mushrooms for earthiness and spinach to make it hearty, but you could easily add other vegetables, or some kind of meat (bacon would be awesome!).

Balsamic Glazed Spaghetti with Mushrooms and Spinach

Served 1.

Leftover Potential: Reheats well, flavors intensify while it sits.

handful of spaghetti

1 Tbsp olive oil

1/2 onion, thinly sliced

1 clove garlic, minced

6 mushrooms, thinly sliced

2 cups spinach

2-3 Tbsp balsamic vinegar (depending on how concentrated you want the flavor)

salt and pepper, to taste

1. Cook the spaghetti in boiling salted water until tender, about 6-8 minutes. Drain and reserve.

2. In a large pan, heat the olive oil over medium heat. Add the onion and saute until translucent, about 4-5 minutes.

3. Add the garlic and mushrooms, and cook until the mushrooms are tender, about 3-5 minutes more.

4. Add the spinach and toss until wilted, about 1-2 minutes.

5. Add the pasta and balsamic vinegar, and toss to coat. Continue to cook until heated through, about 2 minutes. Season with salt and pepper. Serve immediately.

Bacon and Tomato Mac and Cheese

theapartmentkitchen — Sun, 27 Dec 2009 21:40:42 +0000

Driving in the car yesterday, trying to decide what to make for dinner, an interesting question was posed by my mother. In an effort to use up some leftovers, she suggested a sort of taco bowl for dinner, and I had suggested mac and cheese. Since we couldn’t decide, we just had to make both. Yes, both. Yes…I am sort of ashamed. But not so ashamed that I won’t share the recipe for this very successful mac and cheese with you.

My apologies for such a horrible picture, it certainly does not do it justice. But I pumped up the flavor of this mac and cheese with bacon and some canned tomatoes (we used my mom’s canned tomatoes from her garden so it was extra delicious). Onions, garlic, and lots of cheese were the finishing touch on this, dare I say, jaMAZING dinner.

Bacon and Tomato Mac and Cheese

Makes one 9″ x 13″ pan.

Leftover Potential: Um...it has bacon in it. And cheese. So, yea. I‘d say if there are leftovers, they‘d be delicious.

7 slices bacon, diced

1 onjon, diced

1 bunch green onions, sliced

4 cloves garlic, minced

1 cup tomatoes

5 Tbsp butter

1/3 cup plus 2 Tbsp flour

3 1/4 cups milk

1/4 cup heavy cream

1 Tbsp paprika

1 lb cheddar cheese, grated

1 lb pasta, cooked

1. Preheat the oven to 350 degrees. In a large pot, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 5 minutes.

2. Add the onions and cook until they are translucent, about 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Deglaze the pan with the tomatoes, and transfer the mixture to a bowl.

3. Melt the butter. Whisk in the flour well, making sure there are no lumps. Cook to heat through, about 2 minutes.

4. Add the milk and cream, whisking constantly, to prevent lumps. Continue whisking until the mixture begins to boil around the edges and thickens enough to coat the back of a spoon. Add the paprika and 3/4 of the cheese, and stir to combine.

5. Stir in the bacon mixture and the pasta. Pour the mixture into a lightly greased 9″ x 13″ backing dish. Bake until the sauce is bubbling around the surface and the cheese is melted and golden brown, about 15-20 minutes.

Ingredient Spotlight: Pasta

theapartmentkitchen — Mon, 07 Dec 2009 00:08:47 +0000

Pasta is a great food for the apartment kitchen. Even though Matt doesn’t like it as much (I know, right? Doesn’t seem possible…), I find myself whipping it up in all sorts of situations. Why? Well, there’s the obvious – it’s fast, easy, and cheap. But there’s also the fact that you can do almost anything to it. I like to toss it warm into spinach or arugula salads. Top it with all kinds of sauce. Or finish it with tons of veggies and a fried egg for something different. Spicy, tangy, acidic, salty, meaty, or even just as a component in a totally different dish – pasta is a great thing to have on hand. And on a day like today (Christmas shopping after a snowy day), coming home to a quick dinner of hot pasta was just the ticket.

Green Chile Mac and Cheese

theapartmentkitchen — Wed, 02 Dec 2009 02:14:49 +0000

This year, I did something I have not done in four years. I went home for Thanksgiving. And in three weeks, I’ll be home again for Christmas. While this makes me happier than I can truly express, it also made me a little nervous. When I go home, I tend to treat it like a big, delicious, vacation. So I attempted to prepare myself by eating healthier in the weeks up to heading home for the first time.

Key word, attempted.

Normally, I don’t have too much trouble eating well the majority of the time, allowing for the occasional ridiculous extravaganza of eating. This was just that – an incredibly ridiculous, outrageous, definitely not good for you (but so, so, so, SO good) dish: green chile mac and cheese. The only thing I’d change next time is reduce the cream and increase the cheese. I think this will boost the green chile flavor and make this totally out of this world. Now, the recipe list may seem long, but it’s not complicated. If it still stresses you, make the green chile cream ahead of time. It will hold, refrigerated for a couple days.

Green Chile Mac and Cheese

Adapted from Luna Cafe

Made one honkin huge 9″x13″ casserole
Leftover Potential: Makes great leftovers. Add shredded chicken for a slightly different meal.

Green Chile Cream

2 cups heavy cream

26 oz canned green chiles

4 cloves garlic, minced

1 bunch green onions

salt and pepper, to taste

1. In a medium pot, heat the cream to a simmer. Add the chiles, garlic, and onion. Simmer for 2-4 minutes to infuse with flavor. Remove from heat and let cool.

2. With a blender or food processor, blend the cream until smooth. Season with salt and pepper. Reserve.

Mac and Cheese

1 1/4 pounds pasta (I used fusilli)

6 Tbsp butter

1 1/2 cups dried breadcrumbs

2 cloves garlic, minced

2 oz grated parmesan cheese

salt, to taste

9 oz white cheddar cheese, grated

9 oz pepperjack cheese, grated

2 Tbsp butter

1 onion, diced

1/4 cup all purpose flour

green chile cream (above)

1 cup red bell pepper, diced

1 cup poblano peppers, diced

1 cup corn kernels

salt and pepper, to taste

1. Cook the pasta in a large pot of salted, boiling water until tender, about 7-9 minutes. Drain and reserve.

2. In a small bowl, combine the butter, breadcrumbs, garlic, parmesan, and salt to form a crumbly topping.

3. Toss the cheeses together and set aside.

4. In a large pot, melt the butter over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add the flour and cook, stirring constantly for about 1 minute.

5. Add the cream and bring to a boil. Continue to cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon. Stir in the cheeses.

6. Transfer the pasta to a buttered 9″x13″ casserole dish. Toss with peppers and corn. Pour the cheese sauce over the pasta. Top with a sprinkling of salt and pepper.

7. Finish with a generous sprinkling of the breadcrumb topping. Bake until the macaroni is bubbly and heated through, about 30 minutes. Serve warm.

Shortcut Tortellini Filled with Ricotta, Roasted Peppers, and Leeks

theapartmentkitchen — Mon, 26 Oct 2009 22:22:51 +0000

I saw this idea a few years ago in the blogosphere, and I sort of snubbed it. But I had a craving for fresh pasta (meaning, more than anything, I wanted to make a tasty filling), and I had some wonton wrappers (I usually find them in the refrigerated section at my store) around for making dumplings earlier in the week, so I gave it a shot. It was tasty and easy. It’s no replacement for fresh, homemade egg pasta BUT it’s a lot easier and a great solution for those without a pasta machine. Best of all, you can get creative with your fillings and get amazing results – fast.

And since this filling was delightfully pink, I wanted to take this opportunity to ask anyone and everyone out there to take some time to donate to a great cause. October is Breast Cancer Awareness Month and it’s a great time to support a great cause that’s very close to my heart. Even if all you do is make this delicious ravioli for someone you love in your life!

Shortcut Tortellini Filled with Ricotta, Roasted Peppers, and Leeks

Served 2.

Leftover Potential: Saute these for a crisp alternative, or dredge in eggs and breadcrumbs and fry for a quick and easy starter!

1 Tbsp butter

1 bunch leeks, thinly sliced

3 cloves garlic

1/2 cup diced roasted red peppers

1/2 cup ricotta

salt and pepper, to taste

1 package wonton wrappers

1 Tbsp butter

1 lemon, zested and juiced

3 Tbsp parsley

1. In a saute pan, melt the butter over medium heat. Add the leeks and saute until tender, about 3-4 minutes. Add the garlic and saute until fragrant, about 1 minute more.

2. Transfer the leek mixture to a food processor or blender, and add the peppers and ricotta. Process until smooth. Season with salt and pepper. (Alternatively, you can just mix the filling ingredients together, and not blend them – it will also work for the stuffing and is one less step.)

3. Set up a small bowl of water with a pastry brush. Brush two of the edges lightly with water, place filling in the center. Fold one side over the other, encasing the filling, and pressing to seal. Brush one end with water, and press the ends together in the center. For more information on shaping tortellini, check out THIS great tutorial.

4. Cook the pasta in salted boiling water until tender, about 5-7 minutes. Drain.

5. Heat the remaining butter in a large saute pan. Add the ravioli, and saute to heat through. Finish with lemon juice, zest, and parsley. Toss to coat, and serve warm.

Pretty Freakin Awesome Pasta Carbonara

theapartmentkitchen — Wed, 02 Sep 2009 00:20:58 +0000

The weather is giving me a taste of my favorite season – fall. Cooler temperatures are one thing, but I love the way the air is crisp in the fall. When you breathe in, you can feel the air glide down your throat. The air smells like biting into an apple, and faintly like wood stoves being lit somewhere far away.

To celebrate, I whipped up a batch of pasta carbonara. I heaped it into a huge mug and sat on the porch eating it and watching it steam. Pasta. Eggs. Bacon. Really, how could you go wrong? But with some parsley from my garden, it still seemed fresh – like a last taste of summer.

Pretty Freakin Awesome Pasta Carbonara

Served 2.

Leftover Potential: Reheat. Re-eat.

large handful spaghetti

1 Tbsp olive oil

6 strips bacon, diced

1 shallot, minced

2 cloves garlic, minced

1/4 cup whole milk

2 Tbsp parmesan cheese, plus more for garnish

3 egg yolks

salt, as needed

lots of freshly ground pepper, as needed

parsley, as needed for garnish

1. Cook the spaghetti in a large pot of boiling salted water until tender, 6-8 minutes. Drain and set aside.

2. While the pasta cooks, heat the olive oil over medium heat. Add the bacon and shallots and saute until the bacon is crisp and the shallots are tender. Add the garlic and saute until fragrant, 1 minute more.

3. Add the cooked pasta, and toss to coat. Add the milk and parmesan, toss until the cheese is melted and the milk has reduced slightly, 3 minutes.

4. Remove the mixture from the heat. Stir in the egg yolks off the heat. Season generously with salt and lots of pepper. Finish with parsley. Serve immediately.