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.

Penne Puttanesca

My small person turned 2 on Friday so our weekend was a flurry of Minnie Mouse-Disney Princess-cake-and-ice cream. I am constantly flabbergasted by how quickly she is learning and changing. Amazing little creature - she's got a new word almost every day and she's starting to utter those hilarious phrases that only a toddler can produce. For instance, she recently learned that mommy and daddy have first names so she likes to shout those out from time to time. Her new favorite is to tell us to eat when we have food in front of us - probably because she hears us telling her to do the same. Yesterday, she was playing with one of her babies and put it in her new play high chair. She ran to the kitchen for a dish and spoon and as she was running back, she yelled to baby, "No crying, food coming!" I almost fell down laughing to hear this tiny little person sounding so like an adult...

Needless to say I continue to enjoy motherhood...

But actually enjoying motherhood means spending less time in the kitchen. I'm fine with that as long as we can still have good, homemade food. This puttanesca takes minutes to make. I threw it together in the morning after I dropped her at daycare and then all I had to do was cook the pasta at dinnertime. I used to hate Puttanesca but now I love it once in awhile - briny olives, a hint of anchovy - it's a nice change from traditional tomato sauce...


Penne Puttanesca
adapted from Eat this Book by Tyler Florence

1/3 cup extra virgin olive oil
4 garlic cloves, minced
6 canned anchovies, rinsed
1 cup Kalamata olives, pitted and roughly chopped
1/2 tsp dried red pepper flakes
3 tbsp capers, drained
2 (28 oz) cans whole tomatoes, preferably San Marzano style, crushed by hand
1/4 cup fresh basil leaves, torn
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Pecorino or Parmigiano-Reggiano cheese
1 pound dried penne

Put a large saucepan over medium heat and add the olive oil. Add the garlic and anchovies and cook, using a wooden spoon to break up the anchovies until they seem to dissolve in the oil. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often.

Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and stir in the grated cheese. Recipe can be prepared ahead up to this point. Reheat sauce before serving.

Bring a big pot of lightly salted water to a boil for the pasta.

Drop the pasta into the boiling water and cook until al dente. Drain and dump it into a big pasta bowl. At the same time, bring the sauce back to a simmer. Pour it over the drained pasta and toss to coat. Serve immediately.

After a long break - another Last Supper: #19 Mario Batali

Four months until Christmas and I already have one thing on my list. Melanie Dunea is publishing a sequel to My Last Supper. A few years ago, my boss gave me a copy for Christmas which inspired me to start Project Last Supper. Sadly, it went by the wayside. But recently, my husband asked me what ever happened to my little pet project. An innocent question turned into my new personal challenge: bring life back to project last supper... and maybe, just maybe, start a sequel when the new book comes out.

I flipped though my notes from what I'd done and what chefs I had left. Could it be that I had neglected to prepare the last supper of Mario Batali?? His wish list numbered 8 items - I chose 3 to make it a reasonable meal. I did his very own recipe for mozzarella en carozza, his grilled lobster with limoncello vinaigrette and this one: Flat pasta with shrimp and zucchini. It's as pretty as it is tasty. I took advantage of the season and used yellow zucchini from my local farmer's market and purple basil from my own yard. Add the green of the basil in the pasta and the gorgeous pink shrimp and this dish is a beauty.

We'll see if I can keep making progress. If I do, perhaps a copy of Dunea's new book should be my reward (smile!)





Flat pasta with shrimp and zucchini
Adapted from Molto Italiano by Mario Batali

DOUGH
2 bunches basil
4 cups cake flour
2 eggs
1 cup whole milk
1/4 cup freshly grated pecorino cheese

CONDIMENT
Salt
10 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1 medium zucchini, cut into 1/4-inch thick half-moons (about 1 cup)
1/2 teaspoon hot red pepper flakes
2 cups dry white wine
4 tablespoons unsalted butter
1 pound rock shrimp, or medium shrimp, peeled
1/4 cup fresh basil, cut into chiffonade
Freshly ground black pepper


MAKE THE DOUGH
Bring a pot of water to a boil and fill a bowl with ice cubes and water. Blanch the basil in the boiling water for 10 seconds, then refresh in the ice water. Drain and chop finely; you should have 1/4 cup. Make a mound of the flour, then make a well in the center. Crack the eggs into the well, pour the milk over and add the basil. Using a fork, stir the egg mixture slowly into the four ingredients to form a wet dough. Add the grated cheese and, working now with your hands, bring the dough together and knead for 8 to 10 minutes to form a smooth dough. Allow to rest for 15 minutes covered with plastic wrap.

Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball. Roll the pasta through the rollers on the widest setting, then fold it in thirds and run it through again on the same setting. Repeat this three times, being careful to add very little flour, as it will dry out the pasta. Run the pasta through the next two thinner settings. It should be quite thick.

Lay a sheet of pasta onto a floured cutting board and use a knife to cut crosswise into 1/3-inch strips. Lay the cut noodles on a kitchen towel and cover with another towel. Roll and cut the remaining pasta the same way.

MAKE THE CONDIMENT
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. In a 12- to 14-inch sauté pan, heat 6 tablespoons of the oil and the garlic over medium heat until the garlic is light golden brown, 2 to 3 minutes. Add the zucchini pieces and cook until just soft, 2 to 3 minutes. Add the pepper flakes, wine and butter, then bring to a boil and cook for 1 minute. Add the shrimp and remove from the heat.
Drop the pasta into the boiling water and cook until tender, yet al dente, about 3 minutes. Drain and toss into the pan with the shrimp and cook over high heat until the shrimp are just done, about 1 minute, and pasta and sauce are well combined. Add the parsley and toss in the remaining 4 tablespoons of oil. Pour into a heated bowl and serve with plenty of freshly ground pepper.

Pappardelle bolognese

With summer in full swing, we've been doing a lot of grilling and we're certainly getting our fill of the summer's best fruits and veggies. But last week as I planned our menu, I suddenly thought of pappardelle bolognese. Not exactly a mid-July dinner - more something we'd have after a day on the slopes, but when I mentioned it to my husband, his eyes lit up too. So it was decided. Sunday's dinner would be pappardelle bolognese.

A flip through a few cookbooks or an online search will reveal as many variations for bolognese as there are Italian grandmothers. And my recipe below is yet another variation. It's based mainly on the recipe that appears in Molto Italiano, but I changed up a few things. Some call for white wine, some for red. Some use beef, others veal. Some have milk, some don't. The variations are endless. We agreed that this one was just right - mostly meat, just enough tomato and perfect with a little Parmigiano-Reggiano grated over the top.



This makes a good sized batch - I froze some for future use. Or make it for a crowd - this would serve 6 to 8 people with a side salad and some bread. We like it on pappardelle, but any pasta would work. Had I been a bit more adventurous, I would've made homemade. My version calls for red wine. I used a Zenato Valpolicello and then we had the same wine with the meal. It paired wonderfully.



Ragu Bolognese
adapted from Molto Italiano

1/4 cup extra virgin olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, finely chopped
1 pound ground veal
1 pound ground pork
4 ounces pancetta, put thru a meat grinder or ground in a food processor
1/2 teaspoon fresh thyme leaves
3/4 cup red wine, preferably Italian
1 cup milk
1 6-ounce can tomato paste
Salt and pepper to taste

Pasta, cooked according to package directions
Fresh grated Parmigiano-Reggiano, to finish



Heat the olive oil in a large heavy pot over medium heat. Add the celery, onion, carrots and garlic and cook until translucent, about 5 minutes. Don't brown the vegetables.

Add the meat and increase the heat to high. Cook until the meat is browned.

Add the milk, wine, tomato paste, and thyme and stir to combine. Bring just to a boil, then reduce the heat and simmer for about an hour to an hour and a half. Season to taste with salt and pepper.

Serve over pasta and finish with fresh grated Parmigiano-Reggiano.

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

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.

Jamie's Zucchini Carbonara

I first saw Jamie make this dish on a episode of Jamie at Home. When I bought the cookbook I marked it as a "must-try". This dish makes a great main course or first course. It can also be served as a side to a simple piece of grilled meat, like lamb or beef. It's particularly good in summer when fresh herbs are available and gardens are overflowing with zucchini. Keep an eye out at your local farmer's market for yellow zucchini. Bright yellow in color, they look fabulous in this dish, but if you can't find them, use all green zucchini - it works fine too.



Zucchini Carbonara
from Jamie at Home by Jamie Oliver

6 medium green and yellow zucchini
1 pound penne
4 large egg yolks, preferably organic or free range
1/2 cup heavy cream
2 good handfuls freshly grated parmesan cheese
olive oil
12 this slices pancetta or bacon cut into chunky pieces
small bunch of fresh thyme, leave picked and chopped
a few zucchini flowers (optional)

Put a large pot of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits and slice the zucchini at an angle into pieces roughly the same size as the penne. Smaller zucchini can simply be sliced finely. Your water should now be boiling so add the penne to the pot and cook according to the package instructions.

To make the creamy carbonara sauce, put the egg yolks into a bowl and add the cream and half the parmesan. Mix together with a fork and set aside.

Heat a very large frying pan. Add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and a big pinch of black pepper. Sprinkly in the thyme leaves and give everything a stir, so the zucchini becomes coated with all the bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.

Working quickly, draing the pasta, reserving a bit of the cooking liquid. Immediately toss the pasta in the pan with the zucchini, then remove from the heat and add a ladeful of the reserved cooking liquid and the creamy sauce. Stir together quickly. (No more cooking now or you'll scramble the eggs.)

Sprinkle in the rest of the cheese and a little more cooking water if needed. If you have zucchini flowers, tear them over the top. Serve immediately, as the sauce will become thick and stodgy if left too long.

Serve 4 as a main course or 6-8 as a first course.

Antipasto Pasta salad

I'm sure everyone can think of dishes that remind them of their childhood. This salad is one my mom made when I was young for parties and get togethers of all kinds. We used to have picnics at our house quite often for co-workers of my dad's and this salad frequently made the menu. As a kid, I picked out every last bit of tomato - I'm more tolerant these days. I'd try to get extra olives on my plate, too. I've made it several times for company and I've found that many people elave one thing or another on their plates - but none have ever complained.

It's easy to make, full of flavor and tastes best made a day or two ahead. It doesn't have any mayo like most pasta salads, so it's a bit healthier. Use the list of ingredients as a guide and go from there - add marinated artichokes or mozzarella - the possibilities are endless.

If you do make it a day or two ahead, check the oil and vinegar before serving - it tends to absorb a lot of it so a fresh dash of oil might be needed. Leftovers make a great lunch on the go.



Antipasto pasta salad

• 1 lb. small shell pasta
• ¼ lb. provolone cubed
• ¼ lb. Genoa or hard salami cubed
• ¼ lb. pepperoni cubed
• 2 green or 1 green and 1 red pepper, coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 small can black olives, sliced
• ½ cup green olives, halved
• 3 Tbsp. chopped onion
• 3 diced tomatoes
• 1 Tbsp oregano
• 1 ½ tsp. salt
• 1 tsp. pepper
• ½ c. vinegar
• ¾ c. olive oil

Cook pasta according to directions on package. Allow to cool. Mix all ingredients together in a large bowl. Make one day ahead to marinate.

Asparagus, pancetta and ricotta ravioli

I love making fresh pasta. I've got both pasta attachments for the Kitchenaid stand mixer which let me make everything from lasagne to rigatoni. Some days, I just don't feel like going to the difficulty, so I've found that wonton wrappers are a quick and easy substitute when making fresh ravioli. They're thin, which is just what I like for ravioli - it allows the flavors in the filling to shine through. And it's easy to experiment with different fillings - one of our favorites is prosciutto and sage. I've also made mushroom, plain cheese and plenty of others. This past weekend I decided on asparagus and pancetta - with cheese of course!

Asparagus and pancetta ravioli

1/3 cup diced pancetta
1/2 cup diced asparagus (see note)
1 cup whole milk ricotta
1 egg, lightly beaten
1/2 cup fresh grated Parmigiano-Reggiano
Salt and pepper to taste
About 20-25 wonton wrappers

Note: For the asparagus.Trim the ends, then bundle the stalks together and thinly slice from the bottom - this way you can reserve the tops for another use.



In a small pan, brown the pancetta. Remove to a plate lined with a paper towel to drain.

Bring a small pan of salted water to a boil, Blanch the asparagus for about 2-3 minutes. Run under cold water and let drain.

In a bowl, combine the ricotta, egg, parmesan, cooled pancetta, asparagus and salt and pepper to taste.



Lay out the wonton wrappers on a lightly floured surface. Top each with a bit of the filling. Rub a bit of water around the edges, then fold over to seal. You can make these a few hours ahead, but dust them with flour and cover loosely with plastic wrap.



When ready to serve, bring a large pot of water to a boil. Gently add the ravioli (the wonton skins are very tender!). Let boil for a few minutes - the ravioli will rise to the top. Give them about a minute or two after tehy've risen. Scoop them out into serving plates. Top with your favorite sauce, olive oil, or anything you choose!



To make this a complete meal (which means meat for my husband), I sauteed some veal scallopine in a little butter and olive oil. I also browned some extra pancetta and blanched the asparagus tops. Before serving, I heated the pancetta and asparagus together in a pan with a little butter and olive oil. I poured this over the ravioli and topped with the veal and some fresh grated Parm. Delish!

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!

The Ultimate Rigatoni with Vodka Sauce

There seem to be as many variations of vodka sauce as there are Italian restaurants. Some are smooth; others have chunks of tomatoes. Some add peas and prociutto; others add sausage; still others add chicken or shrimp. The same goes for vodka sauce recipes, making it hard to choose one.



Find an updated version of my favorite vodka sauce on my new blog, white plate blank slate.

With more than 100 cookbooks in my collection, I like to "consult my friends" when choosing a recipe for something with a lot of variations. By "consult my friends", I mean that I check with Mario, Giada, Jamie, Ina, etc. I pull out a pile of cookbooks and compare the recipes. The result is inevitably something of my own making, combining the elements of each that I like. Thus the approach that led me to the ultimate vodka sauce...

This one has everything my husband and I love. It's rich and creamy, but has a definite tomato taste, with little bits of tomato throughout. Jeff likes meat, so it has sausage AND prosciutto. I like the color and texture peas add, so you'll find those in there, too. Try this sauce, but make it your own. Prefer chicken? Brown some chunks of chicken instead of the sausage. Like it smooth, use crushed or pureed tomatoes. Just don't forget the cheese...



Another thing that makes this the ultimate rigatoni with vodka sauce is homemade rigatoni. Flour, eggs, semolina and a little water turn into delicious fresh pasta using my new toy: the Kitchenaid Pasta attachment for my stand mixer. It takes 30 minutes start to finish and it's worth every second - but purely optionsal. The sauce rocks even without homemade pasta.

Now, onto the recipe for my ultimate rigatoni with vodka sauce... buon appetito (from this Irish girl!)

Vodka Sauce

serves 4
4 thin slices prosciutto, chopped
4 Sweet Italian sausages
2 Tbsp. butter
1 medium onion, chopped
2-3 cloves garlic, minced
pinch of Italian seasoning (or oregano if you don't have Italian seasoning)
1 can diced tomatoes in juice
1/2 cup vodka (cheap stuff is fine here, save the Grey Goose for martinis!)
1/2 cup heavy cream
1/2 cup lowfat milk
2 Tbsp. tomato paste (or more to taste)
1/2 cup freshly grated Parmesan cheese, plus more to sprinkle on top
1/3 cup frozen peas, thawed




Heat a medium nonstick frying pan over medium high heat. Cook the prosciutto until just starting to brown around the edges. Transfer to a plate. In the same pan, squeeze the sausage out of the casing into the pan in bite-sized chunks. Discard the casings. Cook the sausage until browned on all sides and cooked through. Drain on a paper towel.

In a large skillet over meidum-high heat, melt the butter. Add the onion and saute until the onion is translucent. Do not brown. Add the garlic and Italian seasoning and continue cooking for 1 minute.

Add the tomatoes with their juice and simmer 10 minutes, stirring occasionally. Add the vodka and simmer 5 minutes. Add the cream, milk, Paremsan cheese, and tomato paste. Stir until the tomato paste is absorbed into the sauce. If the sauce is too light, add more tomato paste. Stir in the prosciutto and cook until the sauce thickens slightly.



Stir in the sausage and peas and cook until heated through. Note: As this cooks, it gets thicker. If it gets too thick, stir in a tablespoon or two of the pasta water to get the desired consistency. Season to taste - with the cheese, prosciutto and sausage you likely won't need salt. But I like to add some fresh black pepper.

Serve tossed with homemade rigatoni (below) or your favorite pasta. Top with extra grated Parmesan cheese.



Homemade rigatoni (optional, of course, but yummy!)
Recipe based on the one from the Kitchenaid pasta press instruction book

3 large eggs
2 Tbsp. water
2 3/4 cups sifted all purpose flour OR 2 1/4 cups sifted all purpose flour PLUS 1/2 cup semolina
pinch of salt

Break the eggs into a glass measuring cup. If the total amount is less than 3/4 cup, add a little water to get to that amount.

To measure the flour, sift the flour first, then measure 2 3/4 cups - this is to ensure the right consistency.

Put the flour, salt and semolina (if using) in the bowl of the stand mixer. Attach the flat beater. Turn to speed 2 and gradually add the eggs and 2 Tbsp. water. Mix 30 seconds. Stop the mixer and exchange the beater with the dough hook. Knead on speed 2 for 2 minutes. Remove dough from bowl and knead by hand for 1 minute.

Pass walnut sized pieces of dought though the pasta press using the rigatoni attachment.

Cook in boiling water 4-5 minutes or until cooked through.