Tortellini Soup with Italian Sausage, Spinach and Tomatoes

Tortellini Soup with Italian Sausage, Spinach and Tomatoes

I had all of these ingredients on hand and adapted this from Gimme Some Oven.  It’s delicious and it’s a great way to get kids to eat spinach. Print Tortellini soup with Italian sausage, spinach and tomatoes Author: Kristin Recipe type: Soup Cuisine: Italian Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 6-8   Ingredients 1 pound mild Italian sausage, casings removed 1 tablespoon olive oil 1 cup diced white onion (about 1 small white onion) 5 cloves garlic, minced 1 (28-ounce) can fire-roasted diced tomatoes 6 cups chicken stock ¼ cup roughly-chopped fresh basil leaves, loosely-packed 1 teaspoon salt ½ teaspoon black pepper 1 pound package frozen cheese tortellini (green/spinach pasta, if possible) 2 cups fresh baby spinach, packed freshly-grated Parmesan cheese, for serving Instructions Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a wooden spoon. Drain off any excess grease, then transfer the sausage to a separate plate and set aside. Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally. Add the diced tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through,...
Risotto alla Milanese

Risotto alla Milanese

Yum! Great served as a main dish or to accompany osso bucco. I tell the kids this is like Italian mac and cheese. Print Risotto alla Milanese Author: Kristin Recipe type: Side Cuisine: Italian Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4-6   Ingredients 1 medium onion, chopped extremely fine 1 pound Italian Arborio rice (2¼ cups) 5 to 6 cups chicken broth 6 tablespoons butter ½ cup dry white wine ½ teaspoon saffron ¼ cup Parmesan cheese extra grated Parmesan cheese to serve Instructions In a heavy pan melt half the butter, sauté the onion until just starting to color, then add the rice. Stir the rice until well impregnated with the butter. Do not color. Pour in the wine and let it evaporate. While the wine is evaporating, bring the broth the a simmer and keep it simmering until the risotto is finished. Add the broth to the rice by about ½ cup at a time and adding broth as the rice dries. Stirring to prevent sticking. Steep the saffron in a little of the hot broth for 5 minutes. After about 30 minutes of cooking, taste the rice for seasonings of salt and pepper, then with a fork stir the rice until creamy, add the saffron, the rest of the butter and the cheese. Serve with additional cheese if desired. 3.4.3177...
Ragu Bolognese

Ragu Bolognese

This is my grandmother’s Ragu Bolognese recipe. Enjoy with an Italian Chianti or Montepulciano d’Abruzzo. Print Ragu Bolognese Author: Kristin Recipe type: Entree Cuisine: Italian Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 4-6   Ingredients I pound lean ground beef 6 ounces bacon or pancetta 3 medium carrots 2 medium onions 3 large celery stalks 2 tablespoons butter 2 tablespoons olive oil ½ cup dry white wine ½ cup milk ¼ teaspoon nutmeg 2 small cans tomato paste 1 cup water ¾ teaspoon salt ¾ teaspoon pepper ½ cup heavy cream 1 pound long pasta (tagliatelle, fettuccine, spaghetti) of your choice Instructions Mince the bacon or pancetta with the carrots, celery, and onions in a food processor. Cook this mixture in a heavy-based pan or Dutch oven in the oil and butter at moderate heat, stirring constantly. When soft, add the beef, turning it and crumbling it until it loses all redness. Add the wine, turn up the heat, and cook until evaporated. Add the milk and cook until evaporated. Stir the tomato paste, water, salt, pepper, and nutmeg into the sauce. When the sauce bubbles, turn the heat down and cook uncovered, for 40 minutes, stirring occasionally. Add the cream, cook another 10 minutes. Taste for more salt. Serve over pasta. 3.4.3177...
Farfalle with Ham and Peas

Farfalle with Ham and Peas

This is a great way to use leftover ham and peas.  Kids love it! Print Farfalle with ham and peas Author: Kristin Recipe type: Pasta Cuisine: Italian Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 4   Ingredients ¾ pound farfalle pasta Salt 2 tablespoon butter 3 garlic cloves, minced (about 1 Tbsp) 1½ cups diced ham 8 ounces frozen peas ½ cup cream ½ cup grated Parmesan cheese ½ teaspoon salt ¾ teaspoon black pepper Instructions Heat 4 quarts of water and 2 Tbsp salt in a large pot for the pasta. Once the water starts to boil, add the pasta and cook at a rolling boil, uncovered, until al dente. Drain and return to the pot. While you are cooking the pasta, heat the butter in a medium skillet on medium heat until melted. Add the minced garlic and cook for 1 to 2 minutes. Cook the frozen peas according to package directions. Stir in the ham and the peas. Stir in ½ cup of cream, Parmesan cheese, salt, and pepper. When the pasta is ready, toss it with the sauce in the pot, and serve. 3.4.3177...
Penne with Sausage, Peas and Mushrooms

Penne with Sausage, Peas and Mushrooms

My Italian-Colombian friend, Giovanna, made a pasta sauce using sausage as a base. I liked it so much that I started creating variations of my own. This version, with the addition of peas and mushrooms, has become one of my family’s favorite dishes. Print Penne with Sausage, Peas and Mushrooms Author: Kristin Cuisine: Italian Prep time:  5 mins Cook time:  15 mins Total time:  20 mins Serves: 4   Ingredients 2 pounds mild Italian sausage, or 7-8 sausages casings removed 1 28 ounce can of chopped tomatoes 10 ounces of frozen green peas 12 ounces of button or baby bella mushrooms 1 pound penne pasta Salt/pepper Grated Parmesan cheese and/or blue cheese crumbles Crushed red pepper Instructions Brown the sausage meat in a large skillet on medium high or high heat. Once browned, drain off any grease. Add the tomatoes to the skillet with the browned sausage meat. Simmer about 10 minutes. While the sausage is simmering, scrub and quarter or slice the mushrooms. Add the mushrooms and frozen peas and simmer another 10 minutes or until liquid from peas and mushrooms evaporates. Fill a large pot at least half full with water and bring to a rolling boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent sticking. Allow the water to return to a boil. Boil, uncovered, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), drain the water from the pasta through a colander. Place the pasta in a serving bowl. Cover with the sauce. Serve immediately. Garnish with...
Pesto Cavatappi with Chicken, Artichokes, and Mushrooms

Pesto Cavatappi with Chicken, Artichokes, and Mushrooms

A quick and tasty weeknight meal using leftover grilled chicken breasts. Print Pesto cavatappi with chicken, artichokes, and mushrooms Author: Kristin Recipe type: Entreé Cuisine: Italian Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 6   Ingredients 1 pound cavatappi 4 broiled or roasted chicken breasts Salt 2 tablespoons olive oil 5-6 sundried tomatoes in oil, chopped, about ½ cup 1 cup chicken broth 8-16 ounces of mushrooms scrubbed 1 can artichoke hearts Black pepper ¼ cup cream ¼ cup (or more) pesto Instructions Bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente. Add the chopped sundried tomatoes to the pan and sauté 2-3 minutes, stirring occasionally. While the sundried tomatoes cook, cut the chicken into cubes. Add the broth and boil vigorously until the liquid is reduced by half. Add the mushrooms, artichokes, and chicken to the pan. Coat everything with the pan juices. Continue to cook for about 2 minutes. Turn off the heat and add some black pepper, and the pesto. Stir to combine. Add the cream to the sauté pan and stir well to combine. Drain the pasta and return it to the pot. Add the contents of the pan to the pot with the pasta and mix well. Serve immediately. 3.4.3177...