Archive for the ‘Pasta’ Category

postheadericon Farfalle with Spicy Tomatos and Sausage


Farfalle con salsiccia piccante

A bold and spicy fresh tomato pasta dish made with garden herbs and sausage medallians.


  • 1 medium sweet yellow onion (chopped)
  • 6 cloves garlic (minced)
  • 6 medium tomatoes
  • 1 jalapeno (seeded and diced)
  • salt
  • white pepper
  •  dry crushed red pepper (to taste)
  • 1 cup white wine
  • 2 tablespoons olive oil
  • 1/2 lb ground veal (or ground beef)
  • 1/2 lb Italian sausage
  • 3 sprigs fresh oregano (chopped)
  • 4 leaves fresh basil (chopped)
  • 1 sprig fresh rosemary (chopped)
  • 2 or 3 sprigs fresh thyme (chopped)
  • 1 package (6-8 servings) Farfalle or bow tie pasta (cooked)
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • 1 cup breadcrumbs


1. Blanch tomatoes by boiling in hot water until the skin starts to separate from the flesh. Then soak in ice water until they have cooled enough to work with.

2. Peel the tomatoes and take out the cores.  Set the tomatoes aside.

3. Heat up olive oil in a pan on medium heat

4. Add onions, garlic, jalapeno and a pinch of salt and white pepper,  and saute until the onion and garlic are translucent, taking care not to burn.

5. De-glaze pan with the white wine and reduce heat to simmer.

6. Add apple cider vinegar, whole blanched tomatoes and simmer for about 30 minutes or  until tomatoes start to fall apart.

7. Add fresh herbs, crushed red pepper, and honey

8. Simmer for an additional 15 minutes.

9. Combine veal, Italian sausage, egg, and bread crumbs and form into silver dollar sized medallions. Pan fry the medallions in a small amount of olive oil for about 10-15 mins or until cooked through.

10. Toss pasta with olive oil.

11. Place pasta on a plate, spoon the tomato sauce over the pasta.

12. Place the sausage medallions over top and garnish with a bit of fresh basil.


postheadericon Rotini Pasta Salad


A recipe for a very simple pasta salad from my husband


  • 1 package (6-8 servings) rotini or corkscrew pasta – cooked
  • 2 medium tomatoes (diced)
  • 1 can sliced black olives (drained)
  • 1/2 to 1 bottle Wishbone Italian dressing (to taste)


Combine all ingredients and chill for an hour or two before serving.

postheadericon Healthy Vegetable Lasagna


Here is a delicious recipe for a low-fat, healthy vegetable lasagna.


  • 2 tablespoons olive oil
  • 6 pieces no-boil lasagna
  • 2 24-ounce jars of marinara sauce
  • 1 green pepper (chopped)
  • 3-4 large cloves garlic (finely chopped)
  • 8 oz fresh mushrooms (sliced)
  • 1 small green zucchini squash (chopped)
  • 1 small yellow squash (chopped)
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 16 oz non fat ricotta cheese
  • 4 cups low-fat mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 box chopped spinach

Over medium heat, saute the green pepper, onion, garlic, carrots, zucchini, yellow squash, and mushrooms in the olive oil for only a few minutes, making sure not to overcook them. Place all of the sauteed vegetables in a dish.

Defrost the chopped spinach in the microwave and drain the excess water. Mix the spinach with the ricotta cheese and one egg. Add the Italian seasonings to this mixture.

Now we’re ready to assemble the lasagna! Our assembly line includes:

  • No-cook Lasagna
  • Sauteed vegetables
  • Ricotta cheese mixture
  • Marinara sauce

Preheat the oven to 375°

1. Spoon 1/3 of the marinara sauce on the bottom of a rectangular baking pan.

2. Place 3 pieces of the no-cook lasagna next to each other on top of the marinara sauce.

3. Spoon 1/2 of the ricotta cheese mixture on top.

4. Spread 1/2 of the sauteed vegetable mixture over the cheese mixture.

5. Cover with another 1/3 of the marinara sauce.

6. Top with 1/2 of the mozzarella and 1/2 of the parmesan cheese.

Repeat steps 2 through 6 once more.

Cover with aluminum foil and bake at 375° for 35-40 minutes. Remove the foil and continue baking until the cheese is melted and bubbly.