Spicy and Sweet Italian Sausage Meatballs and Linguine Fini with Mushrooms

From food

INGREDIENTS

1 medium onion, chopped
1 sweet Italian sausage
1 spicy Italian sausage
1 cup panko bread crumbs
3 cloves garlic, minced
1 package crimini mushrooms, sliced
1 cup white wine
3 tbsp fresh basil, chiffonade-style
1 cup shredded or grated parmigiano reggiano cheese, fresh
1 package linguine fini pasta
Kosher salt
Cracked pepper
1 tsp pimenton ahumado (smoked paprika)
extra virgin olive oil

DIRECTIONS
In a pasta pot, cook the linguine fini in salt water with a little olive oil until al dente. Reserve 2 cups of the pasta water before straining and set aside.

For both the sweet and spicy Italian sausages, remove the casing and roll into bite-size balls on a plate. In a bowl, pour panko crumbs and a little kosher salt and pepper. Roll the meatballs into the panko until breaded and transfer them to a separate plate. In a cast iron pan, heat some olive oil on medium high heat until hot. Place all meatballs in the hot oil. Cook until brown on the bottom, and turn with tongs. When the meatballs are browned on all sides, remove from pan and set aside. In the same pan, add more oil if necessary and sauté onions until soft. Add garlic, a dash of pimenton and 1/3 of the basil. Add the crimini mushrooms and sauté until cooked through, browning slightly. Add salt and pepper to taste. Add 1/2 cup of pasta water and 1/2 cup of white wine to deglaze the pan. When heated through, stir in 1/4 cup of the parmigiano until completely incorporated into the mixture. Heat through. Return the meatballs to the pan. Heat through, and repeat the pasta water/wine/cheese process until a sauce begins to form. Add the remaining basil and paprika. Salt and pepper to taste. When the sauce begins to thicken, stir in the cooked pasta in batches until fully coated by the sauce.
Serve with additional basil, parmigiano cheese and pepper. Enjoy!

Bow-tie pasta with meatballs

INGREDIENTS

Sauce
2 28-oz cans San Marzano tomatoes, crushed
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
4 tbsp tomato paste (from a tube, I used Amore)
1 cup red wine (I used Shiraz, Penfolds)
1 cup grated parmigiano reggiano cheese, fresh
1/4 cup fresh basil, minced
1 cup red wine
olive oil
salt and fresh cracked pepper to taste


Meatballs
1 lb ground sirloin
1/4 lb ground Italian sausage
1/2 tsp Montreal steak seasoning
1/2 tsp beef bouillon powder
1/2 medium yellow onion, grated
1/2 cup grated parmigiano reggiano cheese
1 egg, lightly beaten
1/2 cup flour
salt and fresh cracked pepper
pinch paprika
olive oil

pasta
1 package bowtie pasta, cooked al dente

DIRECTIONS
For the sauce, saute the onions in olive oil until soft, about five minutes. Add garlic and saute for about a minute. Add tomatoes and heat through for about five minutes. Stir in the grated cheese and chopped basil. Add salt and fresh cracked pepper to taste. Simmer for about 45 minutes.

In the meantime, fill a pasta pot with water and bring to a boil. Add salt and pasta, and boil until al dente.

While the sauce is simmering, using your hands, mix the ground beef, italian sausage, onion, steak seasoning, boullion, cheese and egg together until just combined. In a plate, combine flour, salt and pepper, and paprika. Using a melon baller or a scoop, shape the meatballs into small 1-inch balls. Dredge each meatball in flour and set aside. In a large sauce pan, heat olive oil until hot. Cook meatballs without flipping until brown on one side. Then flip and cook through until brown on all sides. Set aside.

Add wine to sauce. Stir in meatballs and simmer for another 10 minutes. Serve on top of pasta with grated parmigiano reggiano.

Spaghettini with Vodka Arrabiata Sauce

INGREDIENTS
1 cup vodka
1 tsp red pepper flakes
1 cup prosciutto, chopped
3 cloves garlic, minced
1/2 cup fresh basil, chopped
1 can roma tomatoes (san marzano), crushed
2 tbsps tomato paste
1 cup half & half
spaghettini, al dente (reserve 1/4 cup pasta water)
1 cup grated parmigiano-reggiano
extra virgin olive oil
kosher salt to taste
fresh ground pepper to taste

DIRECTIONS
Combine vodka and red pepper flakes, set aside. Saute onions in olive oil until translucent. Add garlic and prosciutto until the prosciutto turns brown. Add vodka and red pepper mixture and simmer for 5 minutes. Fold in tomatoes and tomato paste. Simmer for about 20 minutes, stirring occasionally. Add pasta water if the sauce is too thick. Add basil and simmer for 2 minutes. Add cream and simmer for an additional 2 minutes. Stir in parmigiano-reggiano. Serve on spaghettini. Garnish with more grated cheese or fresh basil.

Tuscan Cannellini Bean & Prosciutto Dip

This is an easy, delicious dip. I got the recipe idea from Real Simple magazine.

1 can cannellini beans, drained and rinsed
1 small garlic clove, finely chopped
3 scallions, sliced
3 tbs. extra-virgin olive oil
1 tbs. fresh lemon juice
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 ounces prosciutto, ripped in 1 inch pieces


In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper. Fold in the prosciutto. Serve with bruschetta toasts, sliced baguettes or pita chips.

Mediterranean Noodles

One of my favorite entrees at a local restaurant is their Mediterranean Noodles. I've attempted my version of this delicious dish.

INGREDIENTS
linguini, al dente
3 tbs olive oil
marinated artichoke hearts, quartered
plum tomatoes, roasted and chopped
2 tsps pine nuts, roasted
1 cup fresh spinach, lightly steamed
5 to 8 cloves freshly roasted garlic
5 to 8 castelverano or kalamata olives, pitted
2 tbs freshly grated parmigiano-reggiano
2 oz goat cheese
kosher salt
fresh ground pepper

Combine the linguini, olive oil, artichokes, tomatoes, pine nuts, garlic, olives and spinach in a large bowl. Fold in the parmigiano, salt and pepper. Top with the goat cheese. Serve.

Caprese

Variations of the caprese salad pop up in dinners I serve, or in spreads at parties I throw. You can pretty much do anything with tomatoes, mozzarella and basil and make it into something caprese. Here are a few examples:

Traditional Caprese Salad

INGREDIENTS
2 beefsteak or hot house tomatoes sliced
1 buffalo fresh mozzarella ball sliced
a couple bunches of basil chopped
cerignola olives
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Cascade the slices of various colors of heirloom tomatoes and mozzarella on your serving platter. Sprinkle chopped basil on slices. Drizzle olive oil over tomatoes and mozzarella. Drizzle balsamic vinegar over platter. Add olives. Sprinkle salt and pepper to taste. Serve.

Grape Caprese Salad

This is a recipe that is extremely easy to make and keeps well during a party.

INGREDIENTS
1 quart of grape tomatoes washed
1 quart container of bocconcini (bite-size balls of fresh mozzarella)
1 bunch of red seedless grapes
1 bunch of green seedless grapes
8 ounces of kalamata olives pitted
3 bunches fresh basil chopped
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Clean and place all ingredients in a big tupperware container with lid. Shake gently. Pour into serving platter and serve.

Tuscan Heirloom Tomato Caprese Salad

INGREDIENTS
various colors of heirloom tomatoes sliced
1 buffalo fresh mozzarella ball sliced
a couple bunches of basil chopped
toasted bruschetta bread drizzled with olive oil and ripped
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Cascade the slices of tomatoes and mozzarella on your serving platter. Sprinkle chopped basil on slices. Drizzle olive oil over tomatoes and mozzarella. Drizzle balsamic vinegar over platter. Sprinkle salt and pepper to taste. Serve.


VARIATIONS TO ABOVE RECIPES
Try replacing the tomatoes with fruit, such as strawberries. True Caprese salad does not call for olives, or balsamic. Those are optional but delicious.

Prosciutto and Mozzarella

This is my friend Melissa's variation to caprese that has become a party favorite.

INGREDIENTS
prosciutto di parma, sliced
fresh buffalo mozzarella, sliced
extra virgin olive oil
kosher salt

DIRECTIONS
Place the slices of mozzarella in the middle of the serving platter. Layer the slices of prosciutto along the sides. Drizzle with olive oil. Sprinkle salt only on the mozzarella portion of the platter. Serve.