Butter Lemon Garlic Penne with Sausage

Butter Lemon Garlic Penne with Sausage

Butter Lemon Garlic Penne with Sausage

Servings

4

Ready In:

30 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Quick, easy, and delicious – what’s not to love?! 

We used lamb and herb sausages, but any kind of fancy sausage at all works well. Choose your favorite and make some delish!

Ingredients

  • 1 lb fancy sausage (I used lamb & herb and it was spectacular!)

  • 1 lb penne

  • 1 c baby spinach

  • 1 c cherry tomatoes, halved

  • ¼ – ½ c butter, depending on what you are comfortable with

  • Juice of ½ lemon

  • 1 tsp garlic granules

  • Salt & Pepper to taste

  • Ridiculous amount of fresh grated parmesan cheese to finish

  • ** Reserve ¼ c pasta water

A Bit Excessive, But…

This dish demands an excessive amount of parmesan cheese, and the result is so worth it.

Don’t be skimpy – pile it on! Thank me later…

Step by Step Instructions

Step 1

Set the oven to 350° and line a baking sheet with parchment paper. Place the sausages on the pan and pop them into the oven for a about 20 minutes, until cooked through.

Put a large pot of salted water on for the penne and cook the pasta to just under al dente as per package instructions.

Step 2

When the penne is done reserve ¼ c pasta water, drain the penne well and return it to the pot. Add the butter, lemon juice, tomatoes, salt, pepper, and garlic granules. Mix well over medium low heat until the pasta is evenly coated in lemon butter. Lower the heat and keep warm until the sausages are done.

Step 3

When the sausages are done in the oven cut them into rounds and add them to the penne along with any pan drippings and the spinach.

Mix until the spinach has wilted then serve into shallow bowls. Sprinkle generously with a ridiculous amount of parmesan and a nice crack or two of black pepper, then sit down and devour the delicious plate of pure comfort that you have prepared for dinner that only took half an hour to create!

Cacio e Pepe di Morgana (with Pancetta & Spinach)

Cacio e Pepe di Morgana (with Pancetta & Spinach)

Cacio e Pepe di Morgana
(with Pancetta & Spinach)

Servings

4

Ready In:

about 40 min

Good For:

dinner

About this Recipe

By: Morgana Jane

I pray that Italians Mad at Food (@ItalianComments) on Twitter never see any of my pasta recipes. They would tear me apart for sure!!! The nonnas would break down my door!

I am Italian, for certain, but I am Canadian Italian – and in the cooking, there is a difference! I have taken a few liberties with this traditional Italian dish (as Canadians are want to do…) but I think you will agree that the marriage of cheese and bacon in this dish is fab!!

Ingredients
  • 1 lb spaghetti
  • 3 tbsp butter
  • 1 cup Parmesan or Asiago, finely grated
  • 1 cup Pecorino cheese, finely grated
  • 30 – 40 crack black pepper
  • 2 cups reserved pasta water
  • 6 pieces pancetta (or bacon), in crisp bits
  • 1 onion, finely chopped
  • 2 large handfuls of fresh spinach

Cheesy!

We’ve added a little pancetta and spinach to this classic cheesy Italian dish – and it’s delish!

Top this cheesy wonder with a little more fresh grated Parmesan and a few cracks of pepper and… Yum! Cheesy heaven!

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the pasta.

Cut the pancetta (or bacon) into small chunks and crispify in a large pan over medium high heat (don’t burn it – just sauté it until it’s crisp, but still succulent). I actually use a wok to prepare this dish because we are going to add the pasta in later steps and toss it in the pan- so you do need a large pan!

Add the onions to bacon when the bacon is about half cooked.

Step 2

While the bacon is cooking, grate the cheese and crack the pepper – then set aside.

Cook pasta until it is about a minute off al dente. Don’t forget to reserve two cups of pasta water before straining the pasta.

When bacon is crisp, remove it, along with the onions from pan and set on paper towel to drain. Pour excess fat from pan, and using the same pan, melt 2 tbsp butter over medium heat and stir in the cracked pepper – sauté for a minute or two.

Step 3

When the pasta is 1 minute off al dente reserve 2 cups of pasta water and drain the pasta. Add 1 ½ cups of reserved pasta water to the pan with the butter and pepper and bring it to a boil, then turn the heat to medium low, add the pasta and remaining butter, and toss to coat the pasta. Add half the cheese and continue tossing constantly as the cheese melts.

Add the bacon, onions, and the rest of the cheese, and continue tossing over low heat while you add the spinach. You can turn the heat off after you add the spinach, as we just want it to wilt.

Step 4

The cheese should melt to a creamy consistency that just coats the pasta – if it’s dry and sticky, add a splash more pasta water and continue tossing the pasta until the cheese is smooth and creamy. Once the sauce has reached a creamy consistency, serve pasta into shallow bowls, sprinkle with a little Parmesan and a few more cracks of pepper and serve the fabulously cheesy and delicious dinner that you just prepared pipping hot!

Crispy Baked Chicken with Spaghetti Aglio e Olio

Crispy Baked Chicken with Spaghetti Aglio e Olio

Crispy Baked Chicken with Spaghetti
Aglio e Olio

Servings

4

Ready In:

45 minutes

Good For:

dinner

Ingredients

  • 8 chicken thighs (bone in, skin on)

  • 2 tbsp butter

  • Salt and pepper to taste

  • 1 lb spaghetti

  • ¼ c olive oil

  • 6 cloves garlic, minced

  • 1/3 c Italian (flat leaf) parsley, roughly chopped

  • ½ tsp chili flakes (more if you like!)

  • Fresh grated Parmesan to finish

Aglio e Olio!

This crispy chicken is so delicious – but honestly, the star of this show is the Spaghetti Aglio e Olio!

It’s a garlicky, cheesy, classic that adds pure comfort to this simple but exquisite dinner!

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil and set the oven to 350°.

Melt butter in a heavy skillet over low heat and use a pastry brush to coat the chicken thighs with melted butter. Place the chicken into the pan and sprinkle with salt and pepper (and a little garlic powder if you like), bring the heat up to high and sear the chicken until golden brown for about 3 minutes on each side.

Remove chicken to a parchment lined baking sheet and finish cooking in the oven for about 20 minutes until cooked through.

Step 2

While chicken is cooking, add pasta to boiling water and cook as per package instructions until almost al dente (about a minute off).

Add the olive oil to a heavy skillet over medium low heat. Add garlic and chili flakes to the pan and sauté gently over medium low heat for about 5 minutes.

Step 3

When pasta is almost al dente scoop about a cup of the pasta water into a heat resistant cup, set aside the pasta water and drain the pasta. Add the pasta to the skillet with the garlic and olive oil along with a splash of the reserved pasta water and bring the heat up to medium high. Toss the pasta until well coated for two or three minutes (add a splash more pasta water if the pasta seems dry).

Step 4

Remove the skillet from the heat, add chopped parsley, and toss until evenly distributed. Plate the pasta, sprinkle generously with parmesan and a little salt and pepper. Remove chicken from oven, nestle a couple of thighs alongside the pasta, then sit down and enjoy the fabulous classic masterpiece that you created for dinner!

Linguine in Sambuca Sauce with Meatballs

Linguine in Sambuca Sauce with Meatballs

Linguine in Sambuca Sauce with Meatballs

Servings

4

Ready In:

45 minutes

Good For:

dinner

Ingredients

  • 6 fancy sausages (I use pork fennel sausages, but you can use whatever you like!)
  • 1 lb linguine
  • 1 c cherry tomatoes, halved
  • 1 onion, cubed
  • 4 cloves garlic, minced
  • ¼ c Sambuca
  • 1 tsp chili flakes
  • ½ tsp salt
  • 10 cracks fresh black pepper
  • Fresh grated parmesan to garnish

Mmmm, Sambuca!

This pasta is coated in a luscious Sambuca sauce and it is light and divine! You can cook off some of the alcohol, but a bit will remain – that said, you are not likely to feel the effects of it. We’re not doing shots here – just adding flavor.

If you are not fond of cooking with alcohol, you can always substitute a teaspoon or two of Anise extract from your baking cupboard along with a little butter.

If you choose to go this route, no need to burn off any alcohol (step 3) simply skip down and add the Anise extract along with the tomatoes.

Step by Step Instructions

Step 1

Put a large pot of salted water on for the pasta.

Remove the sausages from their casings and roll the sausage meat into balls (you should get 4 meatballs per sausage). Place a splash of olive oil in a heavy skillet over medium heat and place the meatballs into the skillet. Brown them well on all sides until they are cooked through (10 to 15 minutes). When the meatballs are cooked through remove them to a plate and keep them warm in the oven.

Step 2

Pour the excess fat from the skillet and add the onions to the pan. Sauté over medium high heat until they begin to caramelize then push the onions to the outside of the pan, add the olive oil and garlic and sauté the garlic for a few minutes. Turn down the heat to low and add the chili flakes and give everything a good stir to combine.

Step 3

Cook pasta to al dente as per package instructions. When pasta is almost done, bring up the heat on the onions and garlic, put the meatballs back into the pan, and add the Sambuca when the pan is good and hot. Keep it good and hot to burn off a little alcohol. Once you have evaporated some of the alcohol (5 minutes or so), turn the heat to low and add the tomatoes.

Step 4

When the pasta is done, drain it well and put it back into the pot. Scoop the contents of the skillet over the pasta and toss well with tongs then serve over 4 plates, garnish with a smattering of Parmesan cheese and enjoy this slightly sweet and mildly spicy masterpiece that you have created for dinner!

Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Fettuccini with Garlic & Lemon Buttered Prawns and Mushrooms

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Fettuccini with Garlic & Lemon Buttered
Prawns & Mushrooms

Ingredients
  • 1 lb fettuccini

  • 1 lb prawns

  • ½ lb mushrooms, quartered

  • ¼ c butter (approx.)

  • Juice of ½ lemon

  • ½ tsp salt

  • 15 cracks fresh pepper

  • 4 cloves garlic, minced1 c baby spinach

  • 1 c fresh grated Parmesan cheese (approx.)

Step by Step Instructions

Step 1

Put a large pot of salted water on for the pasta and cook to al dente as per package instructions and drain well.

Step 2

Once the pasta is on the go melt a couple of tbsp of butter in a large heavy skillet over medium heat. Add the mushrooms and a bit of salt and sauté until the mushrooms begin to brown, then add the garlic and sauté for 2 – 3 minutes more, until the mushrooms are golden brown. Increase the heat to medium high and add the prawns. Sprinkle with salt and pepper and sauté until the prawns are just cooked – this will take 5 – 7 minutes depending on the size of the prawns.

Step 3

When the pasta is done drain it well and add it to skillet with the prawns and mushrooms (if the skillet isn’t large enough add the contents of the skillet to the pasta in the pot you cooked the pasta in) along with 3 – 4 tbsp of butter (more if you like!) and the baby spinach. Use tongs to toss the pasta through the butter, then give it a taste and correct the seasoning if required.

Step 4

Serve the pasta into 4 pasta bowls and share the prawns and mushrooms overtop (they always fall to the side of the pan when tossing the pasta). Add a generous (2 tbsp at least!) amount of fresh grated Parmesan to the top of each bowl along with a few rounds of coarsely ground fresh cracked pepper, then sit down and enjoy the simple, delicious flavors of the fabulous dinner that you have prepared!

Baked Pesto Gnocchi with Chicken and Butter Sautéed Veggies

Baked Pesto Gnocchi with Chicken and Butter Sautéed Veggies

Servings

Four

Ready In:

About 50 minutes

Good For:

Dinner

Baked Pesto Gnocchi with Chicken
& Butter Sauteed Veggies

Ingredients
  • 1 500g package plain potato gnocchi

  • 4 boneless, skinless chicken thighs (or 2 small breasts), cubed

  • ½ lb mushrooms, sliced

  • 1 c cherry tomatoes, halved

  • 1 onion, chopped

  • ½ c basil pesto

  • 1 tsp salt

  • 10 cracks fresh pepper

  • ½ tsp garlic granules

  • Butter for sauté

  • ¾ c fresh grated parmesan + more to garnish

Step by Step Instructions

Step 1

Set the oven to 350° and use a pastry brush to grease a 9×9 baking dish with a little olive oil.

Add a tbsp of butter to a heavy skillet over medium heat and sauté the onions until they are translucent, then add the chicken and sauté until almost cooked through. Add the garlic granules, salt, pepper, and mushrooms (and more butter if needed) and sauté until the mushrooms begin to brown, then add the cherry tomatoes and sauté until they begin to soften.

Step 2

Place the gnocchi into a large bowl along with the basil pesto and add the contents of the sauté pan. Mix well, then transfer everything to the baking dish and sprinkle the grated parmesan evenly over top. Pop the pan into the oven for about 30 minutes, until the cheese is golden.

Step 3

When the cheese is golden remove the dish from the oven and let it rest for 5 minutes, then serve into 4 pasta bowls and garnish with a little more parmesan. Now sit down and enjoy the gorgeous, garlicky flavors of the delightful, comforting dinner that you created!

Cheese Tortellini with Pancetta in Tomato Tarragon Sauce

Cheese Tortellini with Pancetta in Tomato Tarragon Sauce

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Cheese Tortellini with Pancetta in Tomato Tarragon Sauce 

Ingredients
  • 1 (700g) package cheese tortellini 

  • ½ lb pancetta, cubed 

  • 1 onion, chopped 

  • 1 ½ c strained tomatoes or plain tomato sauce 

  • ½ tsp garlic granules 

  • 1 tsp tarragon 

  • 1 tsp salt 

  • 15 cracks fresh pepper 

  • ½ c pistachios  

  • Olive oil  

  • Fresh grated Parmesan to garnish 

Photo by Sara Scarpa on Unsplash

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the pasta. 

Place the pancetta in a heavy skillet over medium heat and cook until the pancetta is almost crispy. Add the onions and sauté until the onions are translucent. Then add the strained tomatoes, salt, pepper, tarragon, and garlic granules and simmer for about 20 minutes. 

Step 2

Once the sauce has been simmering for 10 to 15 minutes, cook the pasta to package instructions. 

When the pasta is done drain it well and return it to the pot. Drizzle with olive oil, toss gently and set aside. 

Step 3

When the sauce has simmered 20 minutes pour it over the tortellini and mix well. Serve the tortellini into 4 shallow bowls. Scatter the pistachios overtop and sprinkle generously with fresh grated Parmesan, then sit down and enjoy the quick and easy (but crazy tasty!) dinner that you have prepared! 

Basil Pesto Gnocchi with Chicken

Basil Pesto Gnocchi with Chicken

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Basil Pesto Gnocchi with Chicken

Ingredients
  • 500 g package of plain gnocchi
  • 1 lb chicken (breast, boneless, skinless thigh, tenders – your choice!) cubed
  • Sprinkle of salt, pepper, and garlic granules
  • ½ c cherry tomatoes, halved
  • ½ c (more if you like!) of basil pesto (recipe here if you would like to make your own!)
  • Olive oil to sauté
  • Fresh grated Parmesan to garnish

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the gnocchi.

Add a splash of olive oil to a heavy skillet over medium heat and sauté the chicken with salt, pepper, and garlic granules until the chicken is cooked through and golden on the edges.

Step 2

When the chicken has almost cooked through, cook the gnocchi to package instructions, drain well and add it to the pan with the chicken. Add the pesto and tomatoes, mixing well over medium heat until the tomatoes begin to soften (add more pesto to your preference if you like!).

Step 3

When the tomatoes have softened share the gnocchi over 4 shallow bowls, sprinkle with fresh grated Parmesan, then sit down and enjoy the delicious dinner that you just created in no time at all!

Penne in Tomato Pesto with Fennel Sausage & Spinach

Penne in Tomato Pesto with Fennel Sausage & Spinach

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Penne in Tomato Pesto with Fennel Sausage & Spinach

Ingredients
  • 4 fennel sausages
  • 1 lb penne
  • ½ c sundried tomato pesto
  • 2 c baby spinach
  • Salt & pepper to taste
  • 1/2 tsp garlic granules
  • Fresh grated Parmesan

Step by Step Instructions

Step 1

Cook the sausages in a heavy skillet over medium heat for about 20 minutes, until they are cooked through, turning half way so they brown nicely on two sides.

Step 2

Put a large pot of salted water on for the pasta and start cooking it once the sausages have been on the go for 10 minutes.  Cook to al dente as per package instructions then drain well and return the penne to the pot.

Drizzle a bit of olive oil into the pot, toss well, then cover and set aside until the sausages are done.

Step 3

When the sausages are done remove them to a plate. Use tongs to hold them while you slice them into rounds then return them to the skillet.

Set the heat to low, add the pesto to the pan and mix well, then add the penne, garlic, and salt and pepper (if needed) and mix well.

Step 4

Add the spinach to the skillet and toss everything together until the spinach has wilted then serve the pasta into four pasta bowls.

Sprinkle this simple and tasty creation with fresh grated Parmesan and fresh cracked pepper, then sit down and enjoy this delicious dinner!

Baked Gnocchi Caprese with Chicken

Baked Gnocchi Caprese with Chicken

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Baked Gnocchi Caprese with Chicken

Ingredients
  • 6 boneless, skinless chicken thighs, cubed

  • 1 (500g) package plain potato gnocchi

  • 1 c cherry tomatoes, halved

  • 12 slices bocconcini cheese

  • 1 c plain tomato sauce or strained tomatoes

  • 4 cloves garlic, minced

  • 10 fresh basil leaves, chiffonade, divided 1/3 – 2/3

  • Splash of olive oil

  • Salt and pepper to taste

Step by Step Instructions

Step 1

Set the oven to 350°. Use a pastry brush to grease a baking pan (9×9 or 8×8 are good options) and set aside.

Add a good splash of olive oil to a heavy skillet over medium heat and sauté the garlic a minute or two, until fragrant, then add chicken and sauté about 5 minutes until it begins to brown. Add tomato sauce, mix to combine, add salt and pepper to taste, then let simmer over low heat for 5 minutes.

Step 2

Add the gnocchi and 2/3 of the fresh basil to the pan and mix well until the gnocchi is well coated then transfer everything to the baking dish. If it seems dry add a splash of water and mix well. Arrange the bocconcini slices on top then pop the dish into the oven for about ½ an hour, until the cheese is melted and golden.

Step 3

Remove the dish from the oven and serve the gnocchi into shallow bowls. Share the remaining fresh basil over top along with a sprinkle of fresh cracked pepper, then sit down and enjoy this fabulous, classic dinner!

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