Tag Archive: Pasta


Pasta alla Norcina

Okay, so I am totally food obsessed and spent the last couple of days binge watching America’s Test Kitchen.  I already know it will totally be worth it, even if I just try the Pasta alla Norchina!  The picture above is from the America’s Test Kitchen website.  I haven’t actually tried the complete recipe, but I have tried the trick about cooking the ground eat as a burger and then chopping it up and finishing the cooking of the meat in the sauce.  I made a lasagna that had ground pork and turkey that were cooked according to the directions for the meat in this recipe and will never again suffer through chopping ground meat as it cooks with a spatula.

Here is the America’s Test Kitchen recipe for Pasta alla Norchina.  If you get a chance to watch the video, it is worth watching!

4 tsp water

1 ½  tsp. salt

¼ tsp. baking soda

Incorporate water, salt and baking soda into 1 lb. ground pork.

Let rest for 10 minutes

Add the following to the pork:

1 tsp garlic

¾ tsp. chopped fresh rosemary

¾ tsp. black pepper

1/8 tsp. nutmeg

Smear the meat up against side of the bowl  for approx 15 seconds to blend all the seasonings all the way through.

Form into large patty – place on greased dinner plate and set aside.

Place  oz. cremini mushrooms in food processor and chop finely about 10 pulses.

Heat 2 tsp oil in skillet

Brown both sides of the pork patty, but leave raw in middle – about 2 minutes per side

Meanwhile cook pasta.

Transfer patty to cutting board and chop into fine pieces.  Place in bowl and add ¾ c. heavy cream.

Add oil to skillet and cook mushrooms w/ 1/8 tsp salt about 8 minutes till nicely browned.

Add 2 tsp oil, 2 tsp garlic, ½ tsp. rosemary, ½ tsp. black pepper.  Cook 30 seconds.

Add ½ c. dry white wine.  Cook until wine completely evaporates.

Meanwhile drain pasta and reserve ¾ c. pasta water.

Once wine is evaporated, add sausage cream mixture and ¾ c. pasta water.  Simmer approx 3 minutes until pork is fully cooked.

Turn off heat and add in ¾ c. pecorino until melted and smooth.

Pour over pasta.

Add 3 Tbsp. fresh chopped parsley and 1 Tbsp. lemon juice.

Salt and pepper to taste.

Add more pasta water if it looks too thick.

Serve immediately.

 

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SAM_2642

1 package Pastamore Thai Citrus Ginger Linguini

2 packages al fresco Roasted Pepper & Asiago Chicken Sausage

2 packages Eat Smart Vegetable Stir Fry

1 large sweet onion, chopped

2 Tbsp. olive oil

2 Tbsp. butter

1 tsp. salt

1/2 tsp. pepper blend

Heat water for pasta.

Slice sauce and chop onion and set aside.

Heat olive oil in large skillet and cook onions and sausage until onions are translucent and sausage is golden.

Meanwhile cook vegetable stir fry in the microwave and cook pasta in heated water.  It cooks very quickly, so put it in only when the sausage and onions are close to done.

Toss sausage with cooked vegetables, adding in butter and salt and pepper.

Toss with pasta and serve immediately.

We all loved this!  Some of the kids added some heat with red pepper flakes or sweet thai chili sauce.

 

 

SAM_2634

1/2 sweet onion, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1/2 lb. honey ham, chopped

1 Tbsp. olive oil

1 Tbsp. butter

1 tsp. smoked paprika

2 boxes large shells

2 jars cheese sauce (or 3 c. homemade)

2 c. shredded sharp cheddar

1/2 c. panko bread crumbs, seasoned to taste (I used 1 Tbsp. Tuscan seasoning)

2 Tbsp. butter

Put water on to boil to cook shells.  I add salt and minced garlic in the water for extra flavor.

Saute ham, peppers and onions in olive oil until soft and translucent.  Add butter and sprinkle with smoked paprika or barbecue seasoning.

SAM_2633

Drain cooked shells, reserving a little pasta cooking water to swish around in jars to get the remains of the cheese sauce.

Place half of the shells in a prepared 13 x 9 baking dish.

Layer ham, pepper and onions evenly over shells.

Top with remaining shells.

Sprinkle with cheese.

Place butter in pan used to cook ham and veggies and melt over medium high.

Add panko crumbs and seasoning.  Stir regularly until toasty and brown.

Sprinkle over cheese.

Bake at 350F for 25 minutes.

 

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