Serves 4 Ingredients ¼ cup olive oil 1 medium onion, finely chopped 8 ounces cremini mushrooms, chopped into ¾ inch pieces 1 Teaspoon kosher salt 2 fresh cloves garlic coarsely chopped 1 cup brown lentils. Rinsed twice. ¼ cup double-concentrated tomato paste ½ teaspoon crushed red pepper flakes 10 ounces orecchiette pasta 1 ½ oz. […]
I love pasta. Period, I love pasta! So, now that I have been maintaining my weight loss, once a month I plan out a really flavorful dish that I can serve with many ingredients that fill the plate other than that carb loading pasta. To make things easy for weeknight entertaining, I use Pepperonata Pasta […]
A welcome trip to the Sarasota Downtown Farmers Market this weekend yielded beautiful jumbo shrimp from Maggies seafood and an abundance of fresh vegetables from Worden Farm. Of course I just had to get some fresh pasta from Peperonata pasta as well. I think of this dish as an elevated shrimp scampi. You can also […]
Ingredients 1 pound pasta ( I prefer fuesilli or orchiaetta cooked, save 1/2 cup pasta water) Fresh brocooli rabe washed and cut into Thirds Olive oil 4 Italian turkey sausage (the fresh market) 3 cloves garlic sliced very thin Pinch crushed red pepper Kosher salt and fresh ground pepper 1/2 cup hot chicken stock Shaved […]
Pepperonata pasta is a favorite stop for ravioli. (Especially the butternut squash ravioli.) Serve it plain with brown butter and sage or go the extra step and make hazelnut butter with caramelized leeks. Ingredients 1 pack butternut squash or pumpkin ravioli 5 pieces fresh sage minced. 4 TBSP French or Irish butter softened 1 cup […]
Ingredients 1 box Orecchiette pasta, cooked( 1/2 cup pasta water reserved) 1 bunch Swiss chard 1 lb turkey sausage, ground 1/3 cup ricotta cheese 2 TBSP olive oil 1TBSP butter Pecorino Romano cheese Salt and pepper Crushed red pepper 1/2 cup chicken stock Directions Separate the chard leaves from the stems and cut both into […]
A low, steady simmer is the key to this braise, so keep an eye on the pot. A great trip to The Butcher’s Block on 17th Street inspired me to make a dish reminiscent of my visits to Florence Italy. Nice idea to make ahead and just cook the pasta before service. Ingredients 1 1 […]
Ingredients: 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells) 1 cup whole milk ricotta cheese 1 cup Farmer’s cheese1 cup sundried tomatoes with juice 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling 1 eggs 1/2 cup chopped fresh basil leaves ¼ cup fresh parsley minced 1 pound precooked large shrimp- remove […]
As a Northerner, I always thought you could ONLY cook with New England Calms. Sarasota Seafood Market taught me that cedar Key has plenty of sweet hard shell clams-almost as good as those Boston Steamers! Of course, I am using Pepperonata Pasta as well, fresh linguini or any pasta that is long and thin will […]