Pipe Rigate with Sausage Ragu

Original recipe found here

Pipe Rigate with Sausage Ragu

INGREDIENTS:

• 3 cups pipe rigate (or your favorite short pasta)
• 2 links Italian sausage, casings removed and torn into small chunks
• 2 Tbs. extra-virgin olive oil
• 2 carrots, peeled and minced
• 1/2 red onion, finely minced
• 3 cloves garlic, minced
• 1 pinch crushed red pepper
• 1 (10 oz) can tomato sauce
• 1/3 cup milk
• 3 cups baby spinach
• 1/3 cup freshly grated parmesan
• coarse salt and freshly ground pepper

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente; drain and return to the pot.
2. In the meantime, bring a large skillet to medium high. Add the sausage and brown all over, crumbling with a wooden spoon, about 8 minutes. Remove from the pan and set aside.
3. Back in the pan, add the oil and bring the heat back to a medium-high. Add the onions and carrots; sauté until they start to soften, 6 minutes. Add the garlic and crushed red pepper; sauté another minute or two. Add a pinch of salt and pepper.
4. Add the sausage back to the skillet. Then add the tomato sauce and stir to combine. Add the milk, reduce the heat and simmer about 5 minutes, until slightly thickened.
5. Off the heat, add the pasta, spinach and parmesan cheese. Toss toss toss to combine and wilt the spinach, two minutes. Toss in another small pinch of salt and pepper. 

-Alyssa

Tyler Florence's Chicken Noodle Soup

Original recipe found here

Chicken Noodle Soup

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 4 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil.  Add the noodles and simmer for 5 minutes until tender.  
3. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock
yields 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

-Alyssa

Baked Spaghetti with Flounder

Fish prepared according to this original recipe from Food&Wine

Baked Spaghetti with Flounder

makes 4 servings

INGREDIENTS:

• 1/2 lb. spaghetti or angel hair pasta
• 1 1/2 cups of homemade spicy tomato sauce (see below)
• 4 flounder fillets
• 2 cups freshly grated Parmesan 
• 1/2 cup plain bread crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons EVOO
• 3/4 to 1 cup mozzarella cheese, shredded
• kosher salt 
• freshly ground black pepper

DIRECTIONS:

1. Prepare the pasta according to package directions; cook al dente. Reserve 1/2 cup pasta water. Drain and set pasta aside.
2. Preheat the oven to 425 degrees F. 
3. Season the fish fillets with salt and pepper. Mix 3/4 cup Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Set fish on a rimmed baking dish and bake for 15 minutes (or until the fish is cooked and the topping is golden). 
4. In a large pan, heat the tomato sauce over medium-low heat.  Add the pasta and pasta water until the sauce and pasta are heated through.  
5. Fill a 9" x 13" glass baking dish with the pasta.  Top with the fillets.  Top fillets with mozzarella and then the Parmesan.  Bake at 425 degrees F until the cheese is melted, about 5-6 minutes.  Broil on Hi for 2 minutes.  Serve immediately.

after Step 3

right before serving

Spicy Tomato Sauce

Adapted from Giada's original recipe from Everyday Italian

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 cup pitted black olives, coarsely chopped
• 2 tablespoons drained capers, rinsed
• 1/2 teaspoon sea salt, plus more to taste
• 1 (28 oz.) can crushed Italian tomatoes
• 2 teaspoons crushed red pepper flakes
• juice of 1/2 lemon

DIRECTIONS:

1. In a large skillet, heat the oil over a medium-high flame.  When almost smoking, add the onion and garlic and sauté for 3 minutes. 
2. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute.  Add the tomatoes and simmer until reduced slightly, about 20 minutes. 
3. Season the sauce with more salt to taste.  
4. Using a potato masher, crush the tomatoes even more.  Add the lemon juice and stir.
5. Reserve 1 1/2 cups for the recipe above.  This recipe can be made 1 day ahead and frozen for future use.  

sauce can also be used with 1 lb. of pasta

-Alyssa & Derek

Farfalle with Sweet Sausage & Peas

Farfalle with Sweet Sausage & Peas

serves 3-4 (can be doubled)

INGREDIENTS:

• 1/2 lb. farfalle or gemelli pasta
• 1/2 large onion, diced
• 2 tablespoons EVOO
• 1 teaspoon crushed red pepper (to taste)
• 1/2 lb. sweet Italian sausage
• 1 cup frozen peas, thawed
• 2 small tomatoes, diced (or 8 oz. cherry tomatoes, sliced in half)
• 1/2 cup shredded Parmesan
• 1/4 white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup reserved pasta water
• kosher salt
• fresh ground black pepper

DIRECTIONS:

1. Cook the pasta in salted water until al dente (according to package directions).  Reserve 1/2 cup pasta water.  Drain pasta and set aside.
2. In a large skillet, heat olive oil over medium-high heat.  Add diced onion and cook for 4-5 minutes.
3. Add crushed red pepper and sausage to the skillet.  Use more or less crushed pepper according to your spice tolerance.  Break up the sausage, cooking for 5 minutes.
4. Lower the heat to medium-low.  Add white wine to deglaze/ scrape up the bottom of the skillet.  Add the peas and tomatoes, cooking for another 2 minutes.  
5. Add pasta, Parmesan, pasta water, salt, and pepper.

-Alyssa

Barefoot Contessa's Mac and Cheese

Recipe by Ina Garten

Mac and Cheese

INGREDIENTS:

• Kosher salt 
• Vegetable oil 
• 1 pound elbow macaroni or cavatappi 
• 1 quart milk 
• 8 tablespoons (1 stick) unsalted butter, divided 
• 1/2 cup all-purpose flour 
• 12 ounces Gruyere, grated (4 cups) 
• 8 ounces extra-sharp Cheddar, grated (2 cups) 
• 1/2 teaspoon freshly ground black pepper 
• 1/2 teaspoon ground nutmeg 
• 3/4 pound fresh tomatoes (4 small) 

DIRECTIONS:

1. Preheat the oven to 375 degrees F. 
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. 
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. 
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. 

-Alyssa

Linguini with Lobster & Bay Scallops

Linguini with Lobster & Bay Scallops

INGREDIENTS:

• 2 lbs. boiled lobster
• 1/2 lb. bay scallops
• 1/2 lb. linguini pasta
• 3 tablespoons EVOO
• 4 cloves garlic, minced
• 1 cup lobster broth
• 1/2 cup white wine
• 2 tablespoons chopped parsley
• 7-8 fresh basil leaves, julienned 
• grated Parmesan 

DIRECTIONS:

1. Boil the pasta until al dente and according to package directions.  Drain and set aside.
2. Boil the 2 lb. lobster for about 13 minutes.  Reserve 1 cup lobster broth.  Remove meat from shell (easier said than done!). Give the lobster meat a rough chop and set aside.
3. In a large skillet, heat olive oil at medium heat.  Add garlic and cook for 1-2 minutes.  Add bay scallops and cook for 30 seconds on each side.
4. Add white wine and then lobster broth.  Cook for another minute.
5. Add drained pasta, lobster, scallops, parsley, and basil.  Mix well for another minute.  Serve immediately with grated Parm.

-Derek

Braised Beef Short Ribs with Penne

Giada's original recipe found here

Braised Beef Short Ribs with Penne

INGREDIENTS:

• 4 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine, such as Cabernet Sauvignon
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
2. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
3. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use an immersion blender to process the mixture). Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
4. 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 the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

-Alyssa

Rigatoni with Chicken & Broccoli

Original recipe found here

Rigatoni with Chicken & Broccoli

INGREDIENTS:

• 1 pound of ziti or rigatoni
• 1 tablespoon olive oil
• 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
• 5 cloves of garlic, minced 
• 1/2 cup dry white wine
• 1 cup of chicken stock
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup grated cheese (a combination of romano + mozzarella works well)
• 2 cups of broccoli florets
• 2 tablespoons parsley, finely chopped

DIRECTIONS:

1. Boil the pasta according to package directions.  Drain and set aside.  
2. In a small pot of boiling, salted water, add broccoli.  Boil for 2 minutes and then move to a bowl filled with ice water.  
3. In a large saute pan or Dutch oven, heat the olive oil. Add the chicken pieces and saute until brown on all sides. Add the garlic and saute lightly.  Add the white wine and chicken stock. Bring to a simmer.
4. In a separate small saucepan, melt the butter.  Add the flour and mix well, cooking for 1 minute.  Add this flour mixture to the chicken/garlic/liquid.  Stir well to avoid lumps.  Add the grated cheese, broccoli, and pasta.  Stir well.  
5. Sprinkle with fresh parsley. Season to taste with salt and pepper.

-Alyssa

Ina Garten's Meatballs and Pasta

Barefoot Contessa's Recipe

Meatballs and Pasta

INGREDIENTS:

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

DIRECTIONS

1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
3. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

-Alyssa

Ree's Rigatoni and Meatballs

My turn for Rigatoni and Meatballs

-Alyssa

Giada's Linguine with Clams and Mussels

Spicy Linguine with Littlenecks and Mussels

Spicy Chicken Rigatoni

Spicy Chicken Rigatoni
Original recipe found here

INGREDIENTS:

• 1/4 cup oil
• 1/2 tablespoon crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 8 oz uncooked chicken, sliced
• 1 1/2 cup Parm Rosa sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 teaspoon crushed red pepper (for garnish)

DIRECTIONS

1. In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
2. Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
3. Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

-Alyssa

Turkey Tetrazzini

Turkey Tetrazzini

Recipe by Ree Drummond

INGREDIENTS

• 1 1/2 pound Thin Spaghetti, Broken In Half
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered
• 1/2 teaspoon Salt
• 1 cup White Wine
• 1/3 cup Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives
• 1 1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs

DIRECTIONS:

1. Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven).  Drain, rinse, and set aside.
2. In a large pot, heat butter over medium-high heat.  Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes.  Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. Sprinkle in flour, then stir the mushrooms around for another minute.  Pour in the broth and stir, cooking for another few minutes until the roux thickens.
4. Reduce heat to medium low.  Cut cream cheese into pieces and add it to the pot.  Stir it to melt.  Add the leftover turkey, the olives, the peas, the bacon, and the cheeses.  Stir to combine, adding salt and pepper as needed.
5. Add the cooked spaghetti and stir it to combine.  Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven.  
6. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.  Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

-Derek

Chicken Noodle Soup

Homemade Chicken Stock
makes 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. 
2. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. 
3. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
4. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
5. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Chicken Noodle Soup
Original recipe by Tyler Florence

INGREDIENTS:

• 2 tablespoons EVOO
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

-Derek

Coq au Vin

Coq au Vin
Original recipe by The Pioneer Woman

INGREDIENTS:

• 4 slices bacon, cut into small pieces 
• 6-8 chicken thighs, drumsticks, or combined
• 1/2 whole medium onion, diced 
• 1/2 cup carrots, washed, peeled, and roughly chopped 
• 5 cloves garlic, minced 
• 2 tablespoons butter 
• 1 pound white mushrooms, sliced 
• 2 cups burgundy wine 
• 1 pound pasta (egg noodles or fettucini) 
• 2 tablespoons butter 
• parsley, fresh, minced 
• salt and pepper, to taste

DIRECTIONS:  

1. Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.
2. Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.
3. Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
4. In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.
5. Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
6. Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
7. Cook pasta until al dente (11-12 minutes). Drain and toss with 2 tablespoons butter.
8. Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Thanks for sharing this recipe, DQ!  'Twas delish.

-Alyssa

Easy Lemon Pasta with Chicken

Easy Lemon Pasta with Chicken

Recipe by the Neelys

INGREDIENTS

• 1 pound dried penne (or pasta of your choice)
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 garlic cloves, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons EVOO
• 3 tablespoons roughly chopped fresh parsley
• 2 lemons, juiced
• 1/2 cup grated Parmesan
• 1/2 dry white wine

DIRECTIONS:

1. Cook the pasta in a large pot of boiling salted water, until al dente.  Reserve 1 cup pasta water.  Drain pasta.
2. Season chicken with salt and pepper. Heat a large grill over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
3. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.  Add wine and pasta water and continue mixing together.  
4. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

-Alyssa

Rigatoni and Meatballs

The Pioneer Woman's recipe-- YUMMMM (click here)

be careful of adding cilantro instead of parsley into the meatballs (D-man)

leftovers used for meatball subs!!! with provolone :)

-Derek

Braised Short Ribs with Macaroni & Cheese

Alton Brown's Baked Macaroni & Cheese

The Pioneer Woman's Braised Short Ribs

-Derek

Basil Pesto

Basil Pesto

Original recipe by Giada de Laurentiis

INGREDIENTS:

• 2 packed cups fresh basil leaves
• 1/4 cup toasted pine nuts* (toasted at 400 degrees F for 5 minutes)
• 1 clove garlic
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 2/3 cup extra-virgin olive oil
• 1/2 cup (1 1/2 ounces) grated Parmesan

DIRECTIONS:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste.

*Note: I didn't have pine nuts and substituted pecans instead.

*When making pasta, reserve at least a cup of pasta water to thin out the pesto.  I had to add 1/4 cup pasta water for this recipe.

-Alyssa

Shrimp Scampi

Recipe by Ina Garten

Shrimp Scampi

INGREDIENTS

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

DIRECTIONS

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

-Derek