Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Well, this is it. Tomorrow, I officially become a mother of 2. This time around, it's quite different. I feel better prepared, ready for the challenge and joy of having a newborn. I'm not entirely sure how my 2-year-old will respond, but I think she'll do ok once she comes to grips with the fact that mommy can't pick her up for awhile.

There's one thing for sure: my freezer is stocked: sauces, chili, burgers, quick meals. (So the blogging may suffer for a bit...) Last time around, I didn't take this step. I thought I'd have time to cook - silly, silly, delusional me.

I'm still working but my last meeting ends in 90 minutes. Come 5 o'clock, I'm off til the New Year. Seems far off, but it'll no doubt fly by as I watch little peanut grow and grow and spend some extra time with big sister.

Hopefully I'll be back in the kitchen soon. In the meantime, here's a new favorite that sounds difficult but is actually pretty east to make. Excuse the less than stellar photos...



Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs
Adapted from Giada at Home by Giada de Laurentiis

All'Amatriciana Sauce:
2 tablespoons olive oil
6 ounces pancetta, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano

Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
1 pound bucatini or other long pasta

For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

Rigatoni with chicken and creamy mushroom sauce

With 16 days (or less) until the arrival of my baby, my motivation comes and goes. Some days the nesting instinct is on a warpath and I'm cleaning everything in sight. Other days my swollen ankles leave me curled on the couch. The same goes for cooking. Last night I was a bit more motivated (I made pan-roasted duck breasts with farro risotto and caramelized figs - watch this space for the recipe). Aside from saying it was a great dinner, my fabulous husband said the nicest thing possible: "I don't know many women who would make this dinner 2 weeks before having a baby." Made my day!!!

Some days, I want to prepare big batches of stuff I can freeze for after baby's arrival. Other days, I'm more likely to take the path of least resistance. This recipe is quick and simple, and as you'll see from the picture, my 2-year-old liked it (though she picked out most of the mushrooms), which meant I only had to make one meal to feed all of us.



Rigatoni with chicken and creamy mushroom sauce
Adapted from Giada at Home by Giada De Laurentiis

Ingredients
1/2 pound rigatoni pasta
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/4 cup white wine
1/4 cup chicken stock
1/2 cup (4 ounces) mascarpone cheese, at room temperature
1/4 cup grated Parmesan
1 Tbsp. chopped fresh chives
2 boneless, skinless chicken breasts, cut into 1 inch pieces

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the water heats and pasta cooks:
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the pan. Cook chicken until lightly browned on all sides and cooked through. Remove from pan using a slotted spoon and set aside.

Add the shallots and garlic to the pan, adding a little more olive oil if needed. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and reserved chicken simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

Turkey and artichoke stuffed shells

I first tried this recipe from Giada DeLaurentiis's Everyday pasta a couple of years ago and it makes a reappearance in my kitchen once or twice a year. It's a great use of ground turkey and the recipe makes a ton especially for my two-person household. If you're like me, make it in 3 smaller baking dishes, putting about 12-16 shells in each dish. Or if you have a big family or expect a crowd, go for one big dish. This go-round, we ate one dish immediately, one went straight into the freezer for future use and the third went to mom and dad.



I use Giada's Arrabiata recipe (follows) because I like the little kick from the red pepper and the extra meatiness of the pancetta, but feel free to use regular marinara too. Don't skip the fresh basil - it adds a ton of flavor to the dish. Add a side salad and you've got a perfect dinner.

This happens to be my stuffed shell recipe of choice. My mom makes great shells that are filled with cheese only. Leave a comment with your favorite filling - I'll give those a try next time instead of turkey and artichoke.



Turkey and artichoke stuffed shells

1 (12-ounce) box jumbo pasta shells

3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.



In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.



To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)



Arrabbiata Sauce

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Breakfast tart with pancetta, green onions and two cheeses

I have a thing for kitchen gadgets... but I find many of them useless once I get them home to try them out. A couple examples are a strawberry huller I was given - I have yet to find a strawberry big enough that this gizmo will work on and really, isn't a paring knife faster anyway?? Another is a spice toaster I found - looked really cool and I do toast a lot of spices, but it just doesn't work as well as a good old pan. On the other hand, the useful ones become indispensible in my kitchen; some examples: my citrus juicer, my silicone tongs and my silicone ball whisk. The ball whisk came in handy with this particular brunch recipe.



When it comes to whisks, a traditional whisk is great for whisking liquids, but add any solids to it and things are forever getting stuck in it. Plus, a regular whisk just never seems to get all the corners of the bowl or pan. A silicone ball whisk will get into every part of the pan and the open bottom means that chunks won't get trapped within. This particular recipe has you whisk eggs, shredded cheese, mascarpone, scallions and more. A ball whisk is perfect for the job! Check out mroe recipes with the ball whisk and other gadgets in action on the Foodbuzz Daily Special.

This is a rich tart - it's cheesy and full of flavor from the pancetta and scallions. You could very easily substitue other fillings like chopped ham, bacon, prosciutto, chives, or other veggies. Make your own crust or use a store-bought one to save time. Plus, this can be made a day ahead and then reheated in the oven for an easy brunch.



Breakfast tart with pancetta, green onions and two cheeses
adapted from the Food Network

• Butter, for greasing the pan
• Flour, for dusting the pan
• Homemade crust ofr a 9-inch tart or 1 unroll-and-bake refrigerated 9-inch pie crust
• 1 egg white, lightly beaten
• 2 teaspoons vegetable oil
• 3 ounces pancetta, cut into 1/4-inch pieces
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 2 cups (8 ounces) shredded Gruyere or Scamorza
• 3 green onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Special equipment: 9-inch tart pan with removable base

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.

Arrange the pie crust in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.

In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.

In a medium bowl, whisk the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.

Cut the tart into wedges and serve warm or at room temperature.

Taste of summer tomato basil pasta

With Memorial Day Weekend just around the corner, it's starting to feel like summer in New Jersey. Temperatures yesterday reached the 80s and the same is forecast for today (why do I ahve to go to the office?). It's too early for most Jersey crops, but that doesn't prevent me from wanting to savor the taste of summer. I planted a ton of basil this year and it's ready for picking. I also planted Swiss chard which we enjoyed for the first time on Wednesday. Last night, the basil was calling my name so I had to find a way to use it.



Weeknight meals can be a challenge in any household and not surprisingly, ours is no exception. On Thursdays I'm often at the office until 6 or later so getting dinner together usually requires advance prep (or leftovers). Last night however, I found the perfect recipe: a fresh pasta sauce that can be made in less time than it takes the water to boil (a LOT less time - think 3 minutes). What's more, it's like summer in a bowl and doesn't require any cooking. One bite and both Jeff and I agreed this one was going on the list of regular pasta dishes that appears in my kitchen.



I paired it with grilled Italian sausages, but the flavors could go with anything: grilled shrimp, chicken or pork or a juicy steak, I even considered breading some pork cutlets with parmesan and breadcrumbs to go with it, but decided to save that idea for a rainy day and use the grill instead.

I used pappardelle because I had half a package that I needed to use, but use your favorite. Also, in a moment that may shock my readers, I reduced the amount of garlic. Since it's raw, I only used 1 small clove - raw garlic doesn't not seem to mix with pregnancy too well... but have no fear, in about 8 weeks, it'll be back to a full dose of garlic (or more!) in every recipe!

Pappardelle with Checca Sauce
adapted from Everyday Italian by Giada DiLaurentiis



1 clove garlic
1 scallion, coarsely chopped
1 small handful fresh basil leaves
1 pint grape or cherry tomatoes, larger ones halved
2 Tbsp. olive oil
1/2 cup freshly grated parmesan cheese
4 oz. fresh mozzarella, cut into bite-sized pieces
Salt and pepper, to taste

1/2 pound pappardelle or your favorite pasta

Put water on to boil for the pasta.

While water is heating, put the scallion and garlic in the bowl of a food processor and pulse until finely chopped. Add the tomatoes, basil, olive oil and parmesan. Pulse until the tomatoes are coarsely chopped (don't puree!).

Put the mozzarella in the bottom of a serving bowl and pour the sauce over it. Add salt and pepper to taste.

Cook pasta in salted water according to package directions. Scoop the cooked posta from the pot directly into the bowl of sauce and toss to combine. Add 1/4 cup or so of the cooking water as needed to achieve desired consistency. Serve immediately.

Note: this recipe can easily be doubled and used as a main course or to serve more than 2 people.

Quick and easy pasta with arugula and Romano cheese

Last weekend found us driving from NJ to MA and back in a day and then headed to Albany overnight on Sunday, so Saturday was all about getting things done. (And having time to go shopping with mom for baby clothes! Priorities!!!) So dinner needed to be quick, but yummy...

And who doesn't love a fast, easy, side dish that's packed with flavor and pairs well with just about any main course? This pasta dish takes no time to make and it goes great with steak, chicken, fish, pork or serve it on its own. I love having leftovers for lunch. With a measly 5 ingredients, this is great if you have unexpected guests or find yourself without a plan for dinner like I did on Saturday. I had decided on steaks (with Little Italy relish) and needed a side. This dish popped to mind and my husband almost jumped for joy when I mentioned it. Done and done.

Quick and easy Pasta with Arugula and Romano Cheese
recipe adapted from Everyday Pasta by Giada DiLaurentiis

1/2 pound dried pasta, ant shape will work, but I like Mafalde, long wide ribbons with curly edges
2 Tbsp. Unsalted butter
3/4 cup fresh grrated Pecorino Romano
About 2 cups baby arugula, washed and dried
Freshly ground black pepper, to taste
Extra romano or Parmesan cheese to garnish (optional)

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta, reserving the cooking liquid.

Cut the butter into small pieces and toss with the hot pasta to coat. Gradually toss in all of the cheese. Mix in the arugula and about 1/2-1 cup of the hot cooking liquid. Add black pepper to taste. The arugula with wilt slightly from the hot pasta and water. Serve immediately, garmished with extra cheese, if desired.

Serves 4 as a side dish or two as a main course. Can easily be doubled!