Pasta Recipes - Craving Home Cooked

Cabbage and Noodles with Sausage

Joanna Cismaru — Thu, 06 Mar 2025 20:54:38 +0000

Ever have one of those recipes you stumble across almost by accident but then wonder how you ever lived without it? For me, that’s this Cabbage and Noodles with Sausage dish—comforting, quick, and utterly irresistible.

The first time I made it, my husband looked skeptical (he always does with new recipes), but by the time his plate was empty, I knew we had a winner. Simple ingredients, big flavors, and ready in just 30 minutes—what’s not to love?

Why You’ll Love This Recipe

Weeknight Winner: Ready in just 30 minutes, perfect for busy evenings.
Full of Flavor: Smoky sausage, tender cabbage, and buttery noodles—a trio made in heaven.
Budget-Friendly Comfort: Simple pantry staples that taste like comfort in a bowl.

Before You Start: My Top Tips

Cabbage

Choosing: Choose fresh, firm green cabbage that feels crisp and heavy. This ensures it cooks perfectly without turning mushy.
Shredding: Use a sharp knife or a mandoline for quick, even shreds. If using a mandoline, always wear a protective glove to keep your fingers safe! Trust me, I’m speaking from experience here.
Cooking Tips: Sauté the cabbage without overcrowding the pan, giving it enough space to caramelize and develop flavor rather than steaming.

Sausage

Selecting: Kielbasa is ideal—smoky, flavorful, and browns nicely. Even slices help ensure consistent cooking.
Cooking: Brown sausage thoroughly; crispy edges are key to unlocking maximum flavor.

Egg Noodles

Best Type: Egg noodles are perfect since they hold onto flavors without turning soggy. If substituting, choose sturdy pasta shapes like rigatoni or farfalle.

Extra Boost Flavor

Vinegar: Don’t skip the apple cider vinegar. It adds essential brightness, balancing the rich, smoky flavors perfectly.

How To Make Cabbage and Noodles with Sausage

Cook the Noodles

Boil egg noodles just until al dente according to the package instructions—avoid overcooking so they maintain the perfect bite.

Tip: Add a pinch of salt to the water to season the noodles as they cook.

Brown the Sausage

In a large skillet over medium heat, melt butter and brown sausage slices thoroughly, 3-4 minutes per side. Those crispy bits are pure flavor!

Tip: Don’t rush this step; deep browning builds incredible flavor.

Sauté the Veggies

In the same skillet, sauté onion and shredded cabbage until softened and lightly caramelized, about 5 minutes. Add garlic and spices, stirring well to fully coat and release their aromas.

Tip: Adding garlic after onions and cabbage prevents it from burning.

Simmer Together

Add chicken broth and apple cider vinegar, then cover and simmer gently for about 5-7 minutes, allowing flavors to meld.

Tip: Covering the skillet helps cabbage steam gently and keeps moisture in.

Combine and Serve

Toss cooked sausage and noodles back into the skillet, stirring gently until everything is evenly coated and heated through, about 2 minutes. Serve warm and enjoy immediately!

Tip: Finish with freshly cracked black pepper for an extra punch of flavor.

How To Serve

This hearty dish is perfect on its own, but here are a few easy ideas to round out your meal:

Oven Roasted Carrots

How To Steam Broccoli

Breadsticks Recipe

Avocado Tomato Salad

Frequently Asked Questions

Can I use a different type of sausage?

Chicken and Leek Soup

Joanna Cismaru — Tue, 04 Mar 2025 22:49:59 +0000

There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

How To Make Chicken And Leek Soup

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Sauté the Veggies for Maximum Flavor

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Build the Broth

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Cook the Pasta

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Add the Chicken & Spinach

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

The Parmesan & Dill Finish

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

Frequently Asked Questions

Can I use chicken breasts instead of rotisserie chicken?

15-Minute Pork Noodle Stir-Fry

Joanna Cismaru — Wed, 19 Feb 2025 23:48:37 +0000

This 15-Minute Pork Noodle Stir-Fry is the ultimate fast, flavorful, and foolproof meal. Think tender ground pork, chewy noodles, and a rich, umami-packed sauce—all tossed together in just one pan. Whether it’s a weeknight dinner or a last-minute craving, this recipe delivers bold flavors without the long prep!

A good stir-fry is all about speed, high heat, and balance. The key to success? The right noodles, a perfectly caramelized protein, and a glossy sauce that coats everything beautifully. Light soy sauce adds depth, dark soy sauce gives that deep color, sesame oil brings nutty richness, and a touch of honey rounds it all out. This is easy, satisfying comfort food done right!

Before You Start – What You Need to Know

Get the Right Noodles – The best stir-fries start with chewy, bouncy noodles that soak up all that rich, savory sauce. Fresh wheat noodles (often found in the refrigerated section of Asian grocery stores) are ideal because they cook in just 2-3 minutes and have the perfect texture. The best stir-fries start with chewy, bouncy noodles that soak up all that rich, savory sauce. Fresh wheat noodles (often found in the refrigerated section of Asian grocery stores) are ideal because they cook in just 2-3 minutes and have the perfect texture.
High Heat = Better Flavor – A proper stir-fry is all about quick cooking over high heat. This helps caramelize the meat, keep the veggies crisp, and coat the noodles in sauce without turning them mushy. Use a large wok or skillet – More surface area means better searing and no overcrowding. Let the pan get hot before adding anything – You want that sizzling sound when the pork hits the pan! Don’t stir too much – Let the pork brown slightly before breaking it up.
Prep Everything Before You Start Cooking – Once you start stir-frying, there’s no time to pause. Make sure everything is chopped, measured, and ready to go before you turn on the heat. A good stir-fry happens fast—having everything ready makes all the difference!

Ingredients (What I Use & Why)

Noodles – For this stir-fry, I always go for fresh wheat noodles because they have that chewy, bouncy texture that holds up perfectly to the sauce. They also cook in just 2-3 minutes, which makes this recipe even faster. If you don’t have fresh noodles, dried lo mein, egg noodles, or even udon work well. The key? Undercook them slightly so they stay firm when tossed with the sauce.
Ground Pork – The Best Stir-Fry Protein – I love using ground pork because it’s rich, flavorful, and stays juicy, even when cooked over high heat. Plus, pork absorbs all those umami-packed seasonings beautifully. Want to switch it up? Ground chicken, turkey, or beef all work just as well. For a lighter option, firm tofu crumbled and stir-fried until golden is a great meatless alternative.
Garlic & Onion – The Stir-Fry Essentials – Every great stir-fry starts with aromatic garlic and onion. These build a savory base that makes the entire dish taste better. Make sure to sauté the onion first so it softens and caramelizes slightly, then add the garlic right before the sauce so it doesn’t burn.
Leafy Greens – I always add a handful of leafy greens to lighten up the dish. Bok choy, baby spinach, or kale work perfectly because they wilt quickly but still add texture. Not a fan of greens? Try shredded carrots, bell peppers, or snap peas instead. They add a bit of crunch and color.
The Sauce Ingredients – Light soy sauce adds depth, while dark soy sauce gives rich color. A drizzle of sesame oil brings nutty aroma, honey rounds out the flavors, and rice vinegar adds just the right touch of acidity. Want heat? Chili oil does the trick. Need extra umami? A splash of oyster sauce works wonders.

How to Make Pork Noodle Stir-Fry (The Right Way!)

A great stir-fry is all about speed, high heat, and layering flavors. The key is to work fast, use the right techniques, and let the sauce coat every strand of noodle. Here’s exactly how to do it—and why each step matters.

Cook the Noodles Just Right

Bring a large pot of water to a boil and cook the noodles just until al dente. Fresh wheat noodles cook in minutes, so don’t walk away! If using dried noodles, slightly undercook them since they’ll finish in the sauce.

Pro Tip: Drain the noodles, then toss them with a little oil to keep them from sticking. Stir-frying stuck-together noodles? No thanks!

Brown the Pork for Maximum Flavor

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and let it cook undisturbed for 30 seconds before breaking it apart—this helps develop deep caramelization and intensifies the flavor.

Why brown it first? A good sear makes the pork taste richer and more complex rather than just boiled in sauce.

Build the Aromatics

Push the pork to one side of the pan. On the empty side, add the onion and garlic and sauté for 2 minutes until softened and fragrant.

Layering flavors like this ensures nothing gets lost in the mix—garlic and onion should shine, not get buried under the meat!

Wilt the Greens

Toss in the leafy greens and cook for 1-2 minutes, just until they start to wilt. They’ll soak up the flavors and add a fresh contrast to the rich sauce and savory pork.

Other veggie options? Try bell peppers, shredded carrots, or snap peas for extra crunch.

Sauce & Noodles – The Final Toss

Whisk together the soy sauces, sesame oil, honey, rice vinegar, and chili oil. Add the cooked noodles to the skillet and pour the sauce over everything. Toss for 2 minutes until the noodles are coated, glossy, and heated through.

If the noodles look dry, add a splash of water to loosen the sauce—it should coat everything, not pool at the bottom!

How To Serve

Plate the noodles hot, topped with sesame seeds, sliced green onions, or a drizzle of extra chili oil. Stir-fries don’t wait—serve immediately for the best texture! Want more crunch? Add crushed peanuts or crispy shallots for extra texture. Here are some great sides and pairings that balance out the flavors and textures.

Asian Style Slaw

Garlic Butter Shrimp

Egg Drop Soup

Chicken Teriyaki

Frequently Asked Questions

Can I use a different protein?

Pad Thai

Joanna Cismaru — Thu, 12 Sep 2024 21:57:08 +0000

This Pad Thai is the real deal! Loaded with tender chicken, chewy rice noodles, and crunchy veggies, all tossed in a sweet and tangy sauce. It’s packed with flavor and comes together in just 30 minutes, so it’s perfect for a quick weeknight dinner.

So many Pad Thai recipes are bland and lack that punch of flavor. Not this one!!! This Pad Thai is loaded with tender chicken, chewy noodles, and crunchy peanuts, all tossed in a sweet, tangy sauce with just the right amount of heat. And the best part? It’s ready in just 30 minutes!

It’s not about complicated ingredients or long cooking times—it’s about getting those restaurant-quality flavors in your own kitchen. Trust me, once you make this Pad Thai, you’ll never reach for the takeout menu again!

Before You Begin

Prep everything first: Pad Thai comes together quickly, so have all your ingredients prepped and ready to go before you start cooking. It’ll make the process much smoother.
Soak or cook noodles correctly: Follow the package instructions for your rice noodles and don’t overcook them! Rinse with cold water after cooking to stop them from getting mushy.
Use tamarind paste: Tamarind paste is key to that authentic tangy flavor. If you can’t find it, you can use lime juice as a substitute, but the taste won’t be quite the same.
Cook in batches if needed: If your skillet is too small, cook the chicken in batches so it browns properly instead of steaming.
Taste and adjust: Everyone likes their Pad Thai a little different, so don’t be afraid to taste and adjust the sauce as you go. Want it sweeter? Add a bit more sugar. Need more tang? Squeeze in some extra lime juice.

Ingredients You’ll Need

Rice noodles: The base of Pad Thai. These “Thai style” rice noodles are soft and chewy, and great for soaking up all that delicious sauce.
Chicken breast: While I decided to go with chicken breast, you can also use tofu or shrimp which are quite popular in Pad Thai.
Bean sprouts: Adds a nice crunch and freshness to the dish.
Carrot: A little sweetness and crunch to balance the savory flavors. This is optional and not as traditional in Pad Thai but I like to throw in some extra veggies whenever I can.
Garlic: For that classic bold flavor. You know garlic makes everything better!
Eggs: Scrambled right into the dish, adding richness and texture.
Roasted peanuts: Chopped for extra crunch and nutty flavor. Don’t skip these—they make the dish, unless you’re allergic!

For Pad Thai Sauce

Tamarind paste: This is what gives Pad Thai that signature tangy flavor. If you can’t find it, lime juice can work in a pinch, but tamarind is the real deal.
Fish sauce: Adds that salty, umami flavor we all love in Pad Thai. If you’re vegetarian, soy sauce or tamari works too.
Brown sugar: Sweetens the sauce and balances out the tang from the tamarind and lime.
Soy sauce: Adds a bit of extra saltiness and depth. You can use low-sodium if you’re watching your salt intake.
Lime juice: Fresh and zesty, lime juice brightens up the whole dish.
Red pepper flakes: Gives a nice bit of heat. You can add more or less, depending on how spicy you like it.

How To Make Pad Thai

Make The Sauce

In a small bowl, whisk together ¼ cup tamarind paste, ¼ cup fish sauce, ⅓ cup brown sugar, 2 tablespoons soy sauce, juice from 1 lime, and ¼ teaspoon red pepper flakes. Set the sauce aside.

Cook the Noodles

Cook 10 ounces of rice noodles according to the package instructions. Drain, rinse with cold water to stop them from cooking, and toss with 1 tablespoon of vegetable oil to keep them from sticking together.

Tip: Rinsing the noodles keeps them from getting too soft and helps them stay nice and chewy.

Cook the Chicken

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 pound of thinly sliced chicken breast and sauté for 3-5 minutes until it’s golden on the edges and cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside.

Tip: Don’t overcrowd the pan—cook the chicken in batches if needed so it browns nicely instead of steaming.

Cook the Veggies and Eggs

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add 1 cup of bean sprouts, 1 medium julienned carrot, and 4 minced garlic cloves. Sauté for 2 minutes, stirring occasionally. Push the veggies to one side of the pan and pour in 3 beaten eggs. Scramble the eggs until fully cooked, then mix them with the veggies.

Tip: Pushing the veggies aside gives you space to scramble the eggs without overcooking them.

Toss Everything Together

Now, add the cooked noodles, chicken, sauce, and ½ cup of chopped roasted peanuts to the skillet. Toss everything together until it’s well coated in the sauce. Stir in 3 sliced green onions and remove the pan from the heat. Serve the Pad Thai hot, with extra crushed peanuts, red pepper flakes, and lime wedges on the side for squeezing.

Tip: Toss the noodles gently to avoid breaking them, but make sure everything gets evenly coated with the sauce.

Frequently Asked Questions

How do I store leftover Pad Thai?

Summer Pasta Primavera

Joanna Cismaru — Tue, 30 Jul 2024 21:05:03 +0000

Ready to bring some summer magic to your dinner table? I’ve got just the thing – Summer Pasta Primavera! Imagine vibrant, fresh veggies and perfectly cooked pasta coming together in just 35 minutes. It’s like a garden party in a bowl!

This dish is so easy and delicious, you might find yourself making it on repeat. Plus, it’s a great way to use up all those colorful veggies you have lying around. Trust me, one bite and you’ll be hooked. So, grab your fork and let’s dive into this bowl of sunshine!

Before You Start

Prep All Ingredients: Chop and measure all your vegetables and ingredients before you start cooking. This will make your cooking process smoother and quicker.
Use Fresh Veggies: Fresh, in-season vegetables will give you the best results. If you’re using frozen peas or corn, thaw them beforehand to ensure they cook evenly.
Al Dente Pasta: Cook the pasta just until al dente. It will continue to cook slightly when you toss it with the vegetables, so this prevents it from becoming mushy.
Reserve Pasta Water: Don’t forget to reserve a cup of pasta water before draining. This starchy water is perfect for adjusting the consistency of your sauce without diluting the flavor.
High-Quality Parmesan: Always use freshly grated Parmesan cheese. Pre-grated cheese often contains additives that can affect the texture and taste.

Ingredients You’ll Need

Pasta: I love using pasta like penne, fusilli, or farfalle for their ability to hold onto the sauce and veggies. Feel free to use your favorite shape or whatever you have on hand.
Garlic and Red Onion: Minced garlic provides a pungent, aromatic touch, while thinly sliced red onion brings a mild sweetness.
Cherry Tomatoes: Halved cherry tomatoes burst with fresh, juicy flavor. You can substitute with chopped regular tomatoes.
Zucchini and Yellow Squash: Diced zucchini and yellow squash add color and a mild, tender taste. Swap with any summer squash you have available.
Asparagus: Cut into 1-inch pieces, asparagus adds a nice, crisp texture. If asparagus is out of season, green beans work well too.
Bell Pepper: Diced bell pepper for a sweet crunch. Any color bell pepper will do.
Peas and Corn: Fresh or frozen peas and corn add a touch of sweetness and a pop of color. Thaw if you’re using frozen.
Olive Oil: Always opt for a good quality olive oil. If you prefer, you can use avocado oil instead.
Parmesan Cheese: Grated Parmesan cheese brings a savory, nutty flavor to the dish. For a dairy-free option, try nutritional yeast.
Fresh Basil and Parsley: Chopped fresh basil and parsley add a bright, herbal finish. If you don’t have fresh herbs, dried ones can be used, but fresh is best.
Lemon Wedges: Optional but highly recommended for a fresh, zesty finish.

How To Make Pasta Primavera

Cook The Pasta

Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Tip: Reserving pasta water will help us adjust the sauce consistency later.

Sauté The Garlic And Onion

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and 1 thinly sliced small red onion. Sauté until fragrant and the onion is translucent, about 3-4 minutes.

Cook The Vegetables

Add 1 cup each of halved cherry tomatoes, diced zucchini, diced yellow squash, 1-inch asparagus pieces, diced bell pepper, peas, and corn to the skillet. Sauté until the vegetables are tender but still crisp, about 5-7 minutes.

Combine Pasta And Vegetables

Add the cooked pasta to the skillet with the vegetables. Toss to combine. If the mixture is too dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.

Tip: Adding pasta water helps the sauce cling to the pasta better.

Finish And Serve

Stir in ½ cup of grated Parmesan cheese, ¼ cup of chopped fresh basil, and ¼ cup of chopped fresh parsley. Season with salt and pepper to taste. Divide the pasta primavera among serving plates. Garnish with additional Parmesan cheese and a squeeze of lemon juice, if desired.

How To Serve

Summer Pasta Primavera is a fresh and vibrant dish that pairs wonderfully with a variety of sides and proteins. Here are some ideas to complement your pasta:

Garlic Bread

Greek Salad

Easy Bruschetta

Greek Lemon Potatoes

Frequently Asked Questions

How do I keep the vegetables from getting mushy?

Spaghetti Bolognese

Joanna Cismaru — Tue, 23 Jul 2024 22:58:02 +0000

My Spaghetti Bolognese is a rich, hearty dish that combines ground beef and pork with a medley of vegetables, simmered in a flavorful sauce of tomatoes, wine, and herbs. This comforting classic is perfect for any night of the week.

My Spaghetti Bolognese is a family favorite that brings everyone to the table. The rich, savory sauce and tender pasta create a comforting meal that feels like a warm hug. It’s perfect for weeknight dinners or special occasions, and I know you’ll love making it as much as I do.

Before You Start

Prep Your Ingredients: Have all your vegetables finely chopped and your ingredients measured out before you start cooking. This makes the process smoother and you won’t miss anything.
Use Quality Meat: Choose a mix of ground beef and pork for the best flavor. If you prefer, you can substitute with ground turkey or chicken.
Simmer Slowly: Allow the sauce to simmer uncovered for at least an hour. This helps develop deep, rich flavors and thickens the sauce beautifully.
Season Gradually: Season with salt and pepper as you cook, tasting and adjusting as needed.
Cook Pasta Al Dente: Boil your spaghetti until just al dente. It will absorb some of the sauce when you toss them together, enhancing the overall flavor.
Fresh Herbs for Garnish: Use fresh basil or parsley for garnish. It adds a bright, fresh contrast to the rich, meaty sauce.

Ingredients You’ll Need

Onion, Carrots, and Celery: You’ll need the Italian soffritto mix of onion, celery and carrots. I like to finely chop mine.
Garlic: I love to add some garlic in my bolognese but you can skip it if you’re not a fan.
Ground Beef and Ground Pork: I love to combine both ground beef and ground pork but you can try other variations such as ground beef and Italian sausage, or pancetta. Up to you.
Whole Milk: Believe it or not there is milk in traditional bolognese and it’s added because it tenderizes the meat and adds richness to the sauce.
Dry Red Wine: I’ve made this sauce before with both red wine and dry white wine, so use what you have. I recommend using red wines such as Chianti, Sangiovese, Merlot or Cabernet Sauvignon.
Crushed Tomatoes and Tomato Paste: You can also use canned whole tomatoes and crush them yourself by hand or make your life simpler and just use crushed tomatoes. You’ll also need tomato paste to give the sauce a more rich, concentrated tomato flavor.
Herbs: I use some classic Italians such as dried oregano, basil and bay leaves. You’ll also need some fresh basil for garnish.
Spaghetti: While I usually use spaghetti in mine, you can use whatever you have such as linguine, fettuccine, tagliatelle, etc.
Parmesan Cheese: I love to serve my bolognese with a generous helping of freshly grated Parmesan cheese. Trust me, it’s the best way to finish off this dish.

How To Make Spaghetti Bolognese

Sauté the Vegetables

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add 1 large finely chopped onion, 2 finely chopped carrots, and 2 finely chopped celery stalks. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes. Add 4 minced garlic cloves to the pot and cook for another minute until fragrant.

Brown the Meat

Add 1 pound of ground beef and ½ pound of ground pork to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through. Tip: Browning the meat adds a rich, caramelized flavor to the sauce.

Incorporate the Milk and Red Wine

Pour in 1 cup of whole milk and simmer, stirring occasionally, until most of the milk has evaporated, about 10 minutes. Pour in 1 cup of dry red wine and simmer until it has mostly evaporated, about 10 minutes. Tip: Adding the milk first tenderizes the meat and adds a subtle creaminess to the sauce.

Combine the Tomatoes and Spices

Stir in 2 cans (14.5 ounces each) of crushed tomatoes, ¼ cup of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 2 bay leaves. Season with salt and pepper to taste.

Simmer the Sauce

Bring the sauce to a boil, then reduce the heat to low and let it simmer uncovered for 1 to 1½ hours, stirring occasionally. Tip: Slow simmering allows the flavors to meld and the sauce to thicken beautifully.

Cook the Spaghetti

About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook 1 pound of spaghetti according to the package instructions until al dente. Drain the pasta and set aside. Tip: Cooking the pasta al dente helps it absorb the sauce better when combined.

Finish the Sauce

Remove the bay leaves from the sauce. Taste and adjust the seasoning if needed. Toss the cooked spaghetti with the Bolognese sauce until well coated. Serve the spaghetti Bolognese in bowls, topped with freshly grated Parmesan cheese and garnished with chopped fresh basil or parsley.

How To Serve

I love serving Spaghetti Bolognese with a variety of sides to make it a complete meal. Here are some ideas:

Garlic Bread

Caprese Salad

Roasted Brussels Sprouts

Easy Panzanella Salad

Frequently Asked Questions

Can I make the Bolognese sauce ahead of time?

Chicken Bacon Pasta

Joanna Cismaru — Sun, 16 Jun 2024 21:37:09 +0000

This Chicken Bacon Pasta with tomato sauce is delicious, saucy, cheesy, creamy and best of all it can be on your dinner table in 30 minutes!

Before You Start

Prep All Ingredients: Chop the vegetables, cut the chicken into small pieces, and measure out all your ingredients before you start. This makes the cooking process smoother and helps avoid any last-minute scrambling.
Use Fresh Parmesan: Freshly grated Parmesan cheese melts better and adds a richer flavor than pre-grated or powdered cheese.
Cook Pasta Al Dente: Follow the package instructions to cook the pasta al dente, which means it should be firm to the bite. This keeps the pasta from becoming mushy when mixed with the sauce.
Balance the Spice: If you’re sensitive to heat, start with 1 tablespoon of sriracha and add more to taste. It’s easier to add more spice than to take it away.
Stir Continuously: When adding the cheeses, stir continuously to melt them smoothly into the sauce without clumping.
Use a Large Skillet: Make sure your skillet or pot is large enough to hold all the ingredients and the pasta. This makes stirring and combining everything much easier.

Main Ingredients You’ll Need

Pasta: I use penne, but any small shaped pasta will work.
Bacon: Chopped bacon adds a smoky, savory flavor. Turkey bacon can be a leaner substitute.
Chicken Breast: I use boneless, skinless chicken breast that I cut into small pieces. You can use chicken thighs for a juicier option.
Onion and Garlic: Chopped onion and minced garlic add sweetness and depth to the sauce. Use as much or as little garlic as you like.
Diced Tomatoes: Canned diced tomatoes add a fresh, tangy tomato flavor. If you don’t have canned tomatoes, use fresh tomatoes.
Chicken Broth: I use low sodium chicken broth to create a rich, flavorful sauce without overwhelming saltiness.
Sriracha: This hot sauce adds a spicy kick. If you prefer a milder flavor, reduce the amount or use a milder hot sauce.
Sour Cream: Sour cream makes the sauce creamy and tangy. Greek yogurt can be a healthier substitute.
Mozzarella Cheese: Shredded mozzarella cheese melts into the sauce, making it gooey and delicious.
Parmesan Cheese: Freshly grated Parmesan cheese for garnish adds a nutty, salty finish.

How To Make Chicken Bacon Pasta

Cook the Pasta

Cook 12 ounces of pasta according to the package instructions. Drain and set aside. Cooking the pasta first means it’s ready to mix with the sauce. Tip: Salt your pasta water generously for better flavor.

Cook the Bacon

In a large skillet, add 8 ounces of chopped bacon and cook on medium-high heat until it starts to render fat. This step crisps up the bacon and releases its flavorful fat. Tip: Stir occasionally to cook the bacon evenly and avoid burning.

Cook the Chicken and Vegetables

Add 8 ounces of cut-up chicken breast, 1 chopped large onion, and 3 minced garlic cloves to the skillet. Cook for 7 to 10 minutes or until the chicken is no longer pink and cooked through. This step combines the flavors of the chicken, onion, and garlic with the bacon. Tip: Cut the chicken pieces evenly for consistent cooking.

Combine and Simmer

Stir in one 14.5-ounce can of diced tomatoes, ½ cup of low sodium chicken broth, and 2 tablespoons of sriracha. Add ½ cup of sour cream and stir well. Bring to a boil, then reduce the heat to low. Stir in the cooked pasta and 1 cup of shredded mozzarella cheese. Make sure all the pasta is covered in the cheese and sauce. Tip: Stir continuously while adding the cheeses to prevent clumping and create a smooth sauce.

Serve

Remove the skillet from heat, garnish with ½ cup of freshly grated Parmesan cheese, and serve immediately. Garnishing with Parmesan adds the final touch of flavor and richness. Serve hot and enjoy!

Frequently Asked Questions

Can I add more vegetables to this dish?

Chicken Tetrazzini

Joanna Cismaru — Sun, 12 May 2024 23:03:18 +0000

Let’s bring a little comfort to the dinner table tonight with a plate of my Chicken Tetrazzini. It’s got everything you crave: creamy sauce, savory chicken, and a cheesy topping that’s absolutely to die for.

The Best Chicken Tetrazzini

This Chicken Tetrazzini recipe is wonderfully simple and packed with creamy, cheesy goodness that everyone adores! It’s the epitome of comfort food, ideal for family dinners. Plus, it’s a fantastic option for prepping ahead and freezes beautifully for those busy days ahead.

Ingredients You’ll Need

Spaghetti: Traditionally this dish is made with spaghetti but you could substitute with any pasta you like like fettuccine or linguine.
Unsalted butter: I like to use some butter for sautéing the onions and garlic, to enhance their flavors. If you don’t have any, any vegetable oil will work as well.
Onion and garlic: Any white or yellow onion will do, plus feel free to add lots of garlic for that punch of flavor.
Mushrooms: I used white mushrooms but Portobello or cremini will also work.
All-purpose flour: To thicken the sauce. You can use a gluten-free flour blend if you need a gluten-free alternative.
Chicken broth: Opt for a low sodium or no sodium added chicken broth. You can also substitute with some vegetable broth if necessary.
Milk and Heavy Cream: For lots of creaminess. You can replace the heavy cream with half and half if you’re looking for something lighter.
Salt and pepper: Season to taste.
Dried thyme: For a subtle earthy note. Fresh thyme or oregano are great alternatives.
Cooked chicken: Great if you have any leftover chicken, or even a rotisserie chicken will be perfect here. Turkey is a great alternative if you have leftovers.
Frozen peas: For a pop of sweetness and color. Green beans could be a crunchy substitute.
Parmesan cheese: Adds a salty, nutty flavor to the dish. Asiago cheese is a good alternative.
Mozzarella cheese: Melts beautifully for a gooey top layer. Provolone is also a great choice.
Fresh parsley: For a fresh, herby finish.

How To Make Chicken Tetrazzini

Cook The Pasta

Start by setting your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Toss in the spaghetti and cook it until al dente, usually about 8-10 minutes. Drain the pasta well and set it aside.

Make The Sauce

In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. Then, stir in the sliced mushrooms and cook until they’re softened and their moisture has evaporated, roughly 5 minutes. Sprinkle in the flour, stirring constantly, to cook off the raw flour taste for about a minute.

Combine Liquids

Gradually pour in the chicken broth and milk while continuously stirring to keep the sauce smooth and free of lumps. Add the heavy cream, salt, pepper, and dried thyme. Allow the mixture to come to a simmer and thicken slightly, ensuring a creamy consistency.

Mix It All Together

Add the cooked chicken and al dente spaghetti to your skillet. Toss everything thoroughly to ensure the pasta and chicken are well coated with the creamy sauce. Stir in the frozen peas and half of the grated Parmesan cheese, blending everything together for that full flavor.

Bake The Dish

Transfer the creamy mixture into a greased 9×13 inch baking dish. Sprinkle the top evenly with mozzarella and the remaining Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.

Serve And Enjoy

Once baked, let the Chicken Tetrazzini cool slightly to set up properly. Garnish with freshly chopped parsley to add a touch of freshness. Serve warm.

Frequently Asked Questions

Can I make Chicken Tetrazzini ahead of time?

Cheesy Tomato Basil Orzo

Joanna Cismaru — Wed, 08 May 2024 17:39:06 +0000

This Cheesy Tomato Basil Orzo is an easy-to-prepare 30 minute dish, perfect for a quick weeknight treat or a cozy meal with loved ones. It combines tender orzo pasta soaked in a rich tomato sauce with mozzarella and sharp Parmesan, and a generous helping of fresh basil.

Quick And Easy Cheesy Tomato Basil Orzo

I’ve always been drawn to the magic of transforming simple ingredients into something spectacular. This Cheesy Tomato Basil Orzo is a prime example of my culinary philosophy: making comfort food easy and delightful. With just a handful of ingredients like creamy mozzarella, sharp Parmesan, and fresh basil, this dish packs a punch of flavor that’s both comforting and impressively satisfying.

Over the years, I’ve tweaked and perfected this recipe, experimenting with different cheeses and adjusting the amount of basil to get it just right. Orzo has always been one of my favorite pastas to work with, though I find it’s often under-utilized in home kitchens.

Trust me when I say, whether you’re cooking for yourself on a quiet evening or entertaining friends, this orzo will steal the show. It’s quick enough for a weeknight meal yet fancy enough for company. Each bite is creamy, cheesy, and bursting with the fresh flavor of tomatoes and basil, making it a guaranteed crowd-pleaser.

Ingredients You’ll Need

Olive oil: You’ll need some good quality olive oil to sauté your onion and garlic. Feel free to sub with any neutral oil if you need to.
Onion and garlic: Any white or yellow onion will do, plus feel free to add lots of garlic for that punch of flavor.
Orzo: This rice-shaped pasta soaks up flavors wonderfully. You could swap it with small pasta shapes like ditalini or even rice in a pinch.
Vegetable broth: Opt for low sodium or no sodium vegetable broth if possible. Chicken broth works well too, if you prefer.
Diced tomatoes: For a juicy, tangy element to the dish. You can also use fresh chopped tomatoes when they’re in season.
Mozzarella cheese: Melts into creamy, gooey goodness. You could try using provolone cheese or fontina as well.
Parmesan cheese: For that sharp, salty hit. Grana Padano or Asiago are great substitutes.
Heavy cream: To enrich the sauce, making it luxuriously creamy. A dollop of full-fat Greek yogurt could substitute in a pinch.
Fresh basil: For a fresh, peppery lift. You could sub it with some fresh spinach if you wish.
Salt and pepper: Season to taste.

How To Make Cheesy Tomato Basil Orzo

Sauté Aromatic and Toast the Orzo

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and minced garlic, sautéing them until the onion becomes translucent and the garlic get aromatic. Next, stir in the orzo. Toast it for 2-3 minutes until it turns slightly golden.

Add Liquids and Simmer

Pour the vegetable broth into the skillet along with the entire can of diced tomatoes, juice included. Bring everything to a boil, then lower the heat to maintain a gentle simmer. Let the orzo cook uncovered, stirring occasionally. This usually takes about 10-12 minutes, or until most of the broth is absorbed and the orzo is tender yet firm to the bite.

Make it Creamy

Once the orzo is cooked, reduce the heat to low. Stir in the heavy cream, followed by the shredded mozzarella and grated Parmesan cheese. Continue stirring until the cheeses melt into the orzo, creating a creamy, cohesive sauce.

Finally, fold in the freshly chopped basil and season with salt and pepper to taste. If you’re adding spinach, cook for another 1 or 2 minutes until the spinach starts to wilt.

How To Serve

This Cheesy Tomato Basil Orzo pairs beautifully with a variety of dishes. Here are some ideas that I love to serve alongside this orzo: