Sundried Tomato Cream Sauce

So here's a completely experimental recipe.  Liz and I went to an Italian restaurant a while ago and I ordered sausage ravioli that came with a sundried tomato sauce.  Although I could have red sauces fed to me intravenously and be happy for life, every so often I'll crave a cream sauce.   It was delicious!  It had a combination of sweet and chewiness from the tomatoes, but yet smooth, rich and slightly salty from the cream and different types of cheeses.

So I've made a few attempts at recreating it at home.  It's a lot like the Alfredo sauce, but I've reduced the amount of butter.  Adding that much fat to an item that is packed in oil turns out to be a greasy mess.  Oil-packed sundried tomatoes will release some of the oil they've retained when they are cooked, so it's best to trim some fat.

The basic recipe below has a pair of basic cheeses, Parmesan and mozzarella, ones that you may have around the house already.  If you want to swap them out with others you may like better, do it.  For example, provolone and asiago would work great.

Sundried Tomato Cream Sauce

Makes 4 servings
1 cup heavy cream
1 tablespoon butter
1/4 cup sundried tomatoes, with any excess oil removed
2 cloves garlic, finely minced
1/4 cup grated mozzarella cheese (substitute Asiago cheese if you have it for more flavor)
1/4 cup grated Parmesan cheese
3 or 4 grinds of fresh black pepper

In a skillet or saucepan, add the cream and butter and cook over medium heat.  Maintain a simmer for about 6-7 minutes. 

While you're waiting on the simmer, measure out your sundried tomatoes and strain off any oil.  Place them between a pair of paper towels and soak out any remaining excess oil

Add the tomatoes garlic and simmer for another 3-4 minutes to give the tomatoes to give up some color and flavor to the sauce.  Add the cheeses and stir until they're incorporated into the cream.  Grind your pepper on top and stir to combine.

Serve quickly over any type of pasta you'd like.  I've found linguine and fettucini work great.

So make a batch for dinner and feel free to experiment with the different types of cheese.  Find a combination you like and go with it!

Lasagna: any way you want it, that's the way you need it...

We're three weeks in to having the new baby and let's just say we're candidates for sleep deprivation studies.  Yes, I knew this was coming, I've lived through this before.  But the stark reality of waking up every hour or two every night for weeks starts wearing on the soul.

And while I love to cook, when I'm absolutely worn out, I don't want to work in the kitchen for any extended period of time.  I want to sit in the La-z-boy and enter that semi-catatonic zombie state in front of the big screen and hope that my lack of movement will recharge the batteries.

But nevertheless, Mommy, the other boys and I all have to eat.  So we planned ahead.  We stocked up on hamburgers and chicken breasts so on those warm days, I can let the grill do my work for me while I watch the other kids tire themselves out on the swings.  I have some quickie meals in a box (mac and cheese) and sandwich fixings so a meal can be assembled quickly.

But most importantly, we pre-made a few great meals weeks ago and froze them.   I've got pans of enchiladas in the freezer. We made bags of tamales that can be extracted at a moment's notice.  And best of all, we made a couple small lasagnas.

Continuing with this month's red sauce theme, we're building your basic lasagna.  The great thing about lasagna recipes is that every one is a suggestion.  Yes, you can follow the recipe to the letter, but lasagna is so customizable, you can put anything in it you want.  The only standards are that you use noodles, some sort of cheese mixture and some sauce. You're not even bound to red sauce.  I've seen alfredo and pesto sauces used in lasagna, but in this particular one, we'll do red.

When I make a lasagna, I like to include a combination of meat and vegetables.  It just brings a great combination of flavors to the table, but if you're a meat and noodle type of person, go carnivorous.  I have found that firmer vegetables, like onions, peppers, eggplant and zucchini should be slightly sauteed before adding them to the dish, just so they are nice and tender at the end.  I'll use a combination of cheeses: ricotta for its adhesive qualities, mozzarella for its stretchiness, and paremsan for its flavor.  But if you want to mix in some asiago, provolone, etc., do it.  My only recommendation is to keep the ricotta, because it makes the mixture of cheeses much easier to spread.

Now the dish you see in the picture above is in a 13x9 dish, because we were feeding a number of people.  If you're making these to freeze for a family of four, you can build them in a pair of 8x8's or any other casserole dishes and drop them into the deep freeze.  An 8x8 pan is more than enough to feed four, so you get two nights of meals out of one recipe.

Lasagna

Feeds 8

1 box lasagna noodles
2 teaspoons salt

Sauce
5 14 ounce cans of crushed tomatoes
3 tablespoons dried basil
3 cloves of garlic, minced.

Cheese filling
32 ounces ricotta cheese
1 cup parmesan cheese
16 ounces mozzarella cheese
1 teaspoon garlic powder
1 tablespoon dried basil

Topping
4 ounces parmesan cheese
6 ounces mozzarella cheese
Basil
Parsley

Other Fillings (use whatever combination you'd like)
1 pound browned italian sausage
1 pound brond ground beef
5 ounces sliced pepperoni
2 cups sliced mushrooms, slightly sauteed
2 cups sliced zucchini
2 cups sliced eggplant
1 cup sauteed onions

Prep any of the Other Filling items so they will be ready for assembly.  Brown the meat, slice the vegetables, etc.

Onto the sauce and noodles... Place a large stockpot of water over high heat and bring to a boil.  While waiting for the boil, in another large saute pan or stockpot, combine the sauce ingredients and allow them to simmer.  Add the noodles to the water along with about 2 teaspoons of salt.  Cook them until just short of done, then remove, strain and spray with cold water.  Lay the noodles on cookie cooling racks.

Create your cheese filling by combining all of the ingredients and thoroughly mixing them with a large spoon or your clean hands.  Then gather all of your ingredients close and easily accessible so you can start building the layers.

Grab your casserole dishes and liberally rub with olive oil/spray with non-stick spray.  Pour enough sauce into the pan to thinly cover the bottom.  Then lay down a layer of noodles horizonatlly across the pan.  From here, you can start layering all of the ingredients any way you'd like.  I'd suggest using a layer of cheese and meat, a layer of veggies, a layer of sauce, and then a layer of noodles vertically across the pan.  Changing the direction of the noodles will create stability when you slice it up later.  From there, add another cheese/meat/veggie/sauce combo and then another layer of noodles horizontally.  This pattern is not set in stone.  If you want to do a layer of just meat and cheese and then another layer of veggies and cheese by all means, do it.  Just make sure to change the direction of the noodles each time and use your sauce.

When your pan is full, finish with a top layer of noodles and cover it with the remaining sauce.  Then sprinkle all of the toppings (parmesan, mozzarella, basil and parsley) over the top for decoration and color.

Cook in a 350 degree oven for 30-35 minutes covered in tin foil.  When the oven beeps, remove the tin foil  and cook for another 10-15 minutes until the cheese on top is golden brown.

Extract from the over and let it sit for 10 minutes.   If you slice it right out of the oven, it'll fall apart.  Giving it time to rest will allow the cheese and sauce to solidify and bind the layers together.

If you want to freeze it for a week or two down the road, cover it in plastic wrap and tin foil and do not place it in the oven.  Instead place it in the freezer, where it should stay good for 1-2 months.  Pull it out and place it in a 350 oven for 70-90 minutes when you're ready to eat it.  You'll know it's done when a thermometer placed into the center of the lasagna reads 140 degrees.

So make a pair of these, one to eat now and one to freeze.  That way, you can have a great dinner on a night you just don't have the energy to cook.  Anybody wanna tend a 3 week old for a couple hours so daddy can get a nap?

Italian Meatballs

If you've been to some of the family size Italian restaurants, you've seen the monstrosities that the meatball has become.  One time we ordered meatballs and were served ones that were larger that softballs.  Technically, there were two, so that qualified as "Meatballs" (plural).  But seriously, do they really need to be that large?

The problems you have with something that big is that you need to cook it for a VERY long time.  In essence, you're making a circular meatloaf. For most of us, you don't have an extra 60 minutes to make those at home.  And when a meatball is that large, you have to cut it up just to consume it.  The ones we had started falling into crumbles when we dissected it, so our spaghetti and meatballs turned into spaghetti with meatbits.

Meatballs should maintain their consistancy when you cut them up.  A good little meatball, about the size of a  golf ball, should slice perfectly down the center.  The bread and egg inside should maintain it's cohesion.  And you can put two or three on a little kid's plate and they can play with them while they eat.

Making them at home is not scary.   Matter of fact, it's pretty darn easy.  The assembly of the meatballs will only take as long as it would to brown the meat to add to a sauce.  If you shape and form the balls, then pop them in the oven , they'll cook in the time it takes you to cook your pasta and make your quick and easy marinara sauce.

There are a few different ways to prepare them.  Baking keeps them out of the cooking area until everything else is done and they will be juicy if not overcooked.  Pan-frying will give them a nice crust.  And a long marinara soak (if you have time) will infuse the flavors into the sauce.  All are delicious, so experiment with each to find what you like best.

Italian Meatballs

Makes 20-25 meatballs

1/2 pound ground pork
1/2 pound ground beef
1/4 pound Italian sausage
1/4 cup bread crumbs
1 egg
1/2 teaspoon parsley
1 1/2 teaspoons basil
1/4 red pepper flakes
2 cloves garlic, minced fine
3 grinds of black pepper from a pepper grinder
Another 1/4 cup bread crumbs (depending on the cooking method)

Combine the pork, beef, sausage, egg, parsley, basil, pepper flakes, garlic, black pepper and 1/4 cup bread crumbs in a large bowl.  Stir with a spoon for a minute to combine, but then switch to your hands and mash it all together.  Now pull off a small portions of the meat and roll it between your hands to make balls just smaller than golf balls. Set them on a plate and decide upon a cooking method.

Baking:  Roll each of balls in the additional 1/4 cup bread crumbs to create a thin outer coating.  Place them on a cookie sheet and bake in a 350 degree oven for 20 minutes or until the internal temperature of the largest meatball reaches 155 degrees.  When you extract them from the oven, cut one open to make sure that they are cooked all the way through.

Pan frying:  Roll each of balls in the additional 1/4 cup bread crumbs to create a thin outer coating.  Place enough olive oil in a large saute pan or skillet to come 1/2 inch up the side.  Set the meatballs in the pan allow them to cook on each side for 4 minutes or just before they burn

Marinara soaking:  Place a skillet over medium high heat.  Place as many meatballs as will comfortably fit into the heated pan and sear all sides of the meatballs.  Move directly to a pan of simmering marinara sauce and allow them to cook, submerged in the sauce, for 20 minutes.

Serve them over pasta, in a hoagie roll covered in red sauce and lots of cheese, or just by themselves.

So avoid the gargantuan balls of doom and make your own meatball batch at home.

Portabello Mushroom and Cheese Stuffed Shells

The great part about a good red sauce is that it doesn't have to be the star of the dish, it can be an accent.  Sure, I love spaghetti drenched in either a basic marinara or a chunky meat sauce. I truly could drink it straight.  But sometimes, it's good to let a number of the other flavors shine through.

A great example of this is stuffed shells.  These little pasta pockets by themselves taste like any other noodle.  But it's the combinations you create inside makes all the difference.

Now you can add all sorts of items inside the shells. I plan to attempt a much more meaty option in the future featuring Italian sausage, pancetta and prosciutto.  But for this instance, we're going to create a version with just mushrooms, cheese and a single slice of pepperoni.

Whenever you are stuffing something with cheese, I recommend you use multiple types of cheese.  Sure, you may love mozzarella, but by itself, it'll melt all over the place.  Ricotta by itself my set up well, but the flavor is pretty bland.  Think of mixing cheeses like music.  A single note can be nice, but a full chord with complimentary tones is much more enjoyable.

Combining them all gives you all the positive properties and a ton of flavor.  So we're going to use ricotta for it's congealing properties, mozzarella for it's stretchiness and taste, and a whole mess of others for flavor.  Yes, you could go to the local cheese monger and buy minuscule amounts of asiago, provolone, etc.  But none of us have the time and few have the money or patience to do that. So go to the deli section of your grocery store and look for a prepackaged blend of Italian cheese.  Make sure you read the label to see what cheeses are included.  One brand out there claims that mozzarella and Parmesan is a good mixture.  WRONG!  That's like saying you know every region of Italy because your cruise ship docked outside of Rome for a day.  Make sure the bag you use has a multitudes of cheese, like asiago, etc., so you have a number of flavors.

Now back to the sauce... the recipe does call for 2 quarts of sauce.  We'll drench the shells in the sauce to help keep them moist during the baking process, but you don't have to or want to necessarily smother the shells in the sauce when you serve them.  As you can see in the picture above, a small amount of the sauce will naturally stick to the shells.  And overpowering the shells with the sauce will bury the flavors of the cheeses and mushrooms.  By all means, use as much as you want when you serve, but I'd suggest just a spoonful or two on top of each as a delicious accent.

This recipe makes a LOT, 24 to 30 shells.  And when you consider 3-4 is a meal, then this becomes a perfect freezer stocker meal.  Cook the large pan so you'll have a great dinner and a wonderful lunch the next day, then wrap the smaller pan in plastic wrap and tin foil and drop it in your freezer for a cooking free night somewhere in the future.

Portabello Mushroom and Cheese Stuffed Pasta Shells

Makes 24-30 shells

1 box of jumbo pasta shells
64 ounces of marinara sauce (storebought if you must, or a double batch of my Quick and Easy Marinara or one batch of my Chunky Marinana)
2 large portabello mushroom caps or 6-7 baby portabellos
1 32 ounce container ricotta cheese
2 cups mozzarella cheese
1 cup of Italian style cheeses (parmesan, asiago or any other mix you like)
1 tablespoon basil
1 teaspoon fresh black pepper
1 teaspoon Italian seasoning
30 small slices of pepperoni

Slice the portabello mushrooms into small bits and then saute them over medium high heat.  Remove them just before you think they are done and place them in a large mixing bowl.  Begin heating a large stock pot of water mixed with about a tablespoon of salt.  As you wait for the water to come to a boil, make your marinara sauce and allow it to simmer as you complete the rest of the steps.  When the water is boiling, add the shells to the water and cook as recommended on the box.  Strain the noodles when ready and spray them with cold water to stop the cooking process.  Lay them out on a cooling rack to cool while you work on the filling.

Grab that bowl with the sauted mushrooms in them and add the ricotta, mozzarella and Italian cheeses.  Stir them all together using a large spoon.  Sprinkle the basil, pepper and Italian seasoning over the cheese and mix until combined. 

Pull a 13x9 pan AND an 8x8 or smaller pan out of your cupboards.  Spray both with non-stick spray and pour a thin layer of sauce in the bottoms.

Now to stuff the shells...  Heat your oven to 350 degrees.  Grab one shell and lay a slice of pepperoni inside.  Using a larger of the two spoons in your silverware drawers, scoop out enough of the portabello and mushroom mixture to fill the shell.  Place the shell in one of the pans an repeat until all are filled.  Once the rest are completed, cover the shells with the remaining sauce.

If you want to cook all of them, cover both with tin foil and place in the oven for 35 minutes or until the internal temperature of the shells reach 140 degrees.  If you want to save one pan for later, cover the pan with plastic wrap, tin foil or the pan's lid and place into the freezer for up to 2 months.  When you cook it later, move it from freezer to a 350 degree oven and cook for 60-65 minutes or until it reaches 140 inside the shells.

Serve quickly so the cheese is still melty.  When serving, sprinkle additional mozzarella or Italian cheese over the top of the shells. 

So make a large batch of shells, maybe freeze a few for a quick meal later and then stuff yourself.

Food Nerd vs. Food Geek, Which is correct?

Someone asked me recently whether I consider myself a Food Geek or a Food Nerd.

Well... that's a harder question to ask than you would think, because there are so many stereotypes out there.  Some people see Geeks as the sweaty, unkempt, parent's-basement-dwelling social rejects that only emerge for the next Lord of the Rings movie.  Some people see Nerds as pocket-protector-wearing, high-waisted semi-scientists who expound on scientific principles that no one understands.

But in my opinion, this is completely wrong.  Being a geek or a nerd has nothing to do with dress, hygiene or the number or writing utensils you may carry.  To me, it's the way you love what you love.  I see the difference thusly...

Geek - A person who is interested in, religiously follows, and revels in their love of an aspect of life. Their focus is usually not necessarily geared toward an academic or intellectual end, but more toward the sheer enjoyment of the activity.

Nerd - A person who is interested in, religiously follows, and revels in their love of an aspect of life or existence, but their focus is geared more toward the intellectual or academic aspect of the devotion.  They see it almost like a case study or science.

You see, both terms are a positive outlook on the person.  Neither are an insult, but a sub-classification of someone who enjoys something.  And this definition also allows you to be both at the same time.

And guess what?  EVERYONE is either a Geek or a Nerd in one facet of their life!!!  Yes, even you.  Think about it.  You have some sort of hobby, favorite show, activity that takes up at least an hour or two a week.  No matter if it's Star Trek, baseball, cooking, scrapbooking or the study of small frogs.. Congratulations, you're a geek or a nerd about that topic! My wife is a Scrapbooking Geek, but a Quilting, Baking and Flower Nerd.  My brother is a Golf Geek and an Outdoors Nerd.  Hell, my 71 year old father is a John Wayne Geek and an Utah History Nerd.  Doesn't matter the pursuit, you will be a nerd or geek.  Just some have become more socially acceptable.

To illustrate the difference between the two, I present the following.  Let's start with something everyone is familiar with, and something I was into as a kid, Star Wars.

The Star Wars Geek - This person has loved the films since they were a child.  As kids, they had as many of the toys as possible and owned multiple copies of the movies.  They've watched the films multiple times and can quote them at a moment's notice.  Some of their toys may still be in the basement as reminders of thier childhood. Yes, they may get together and dress up like Jedis, but they don't inflict their geekdom on others who just don't care.

The Star Wars Nerd -  This person has loved the movies since they were a child.  But beyond just watching them, they've studied other aspects.  They've seen all the documentaries on the Blu-ray discs.  They may have read the other books and novels.  They've may have even gone to Skywalker Ranch and toured the facility (or watched them stage some of the special effect scenes using a high-powered telescope from his uncle's mountaintop home just above the ranch when he was 6 years old, but that's an AWESOME story for another day).  Yes, they may know a great deal about this topic, but they don't inflict it upon people who do not wish to discuss it.

You'll notice that in each case, they may be doing things that seem extreme to people outside their circle of geekdom or nerdiness, but they don't effect those people negatively.  Yes, some people use either the term Geek or Nerd in a derogatory fashion.  Everyone can be guilty of it.  We've seen sports fans scream "NEEEEEERRRDDD!" Orge-like at Dungeon and Dragon players for their role-playing game, even though they have their own life-consuming version of role-playing called Fantasy Football.   And Dungeon and Dragon geeks ridicule football players for their choice of a violent sport when their 18-00 level Strength Barbarian mows through a oncoming horde of orcs with his vorpal sword, spraying blood and guts as far as the eye can see.  Anyone who disses the legitimiate love of a geeky or nerdy pursuit is wrong.

And beyond that, anyone who takes their obsession to an extreme and forces it upon others is also in the wrong.  People who do that fall into a completely separate category....

Jackass - (pronounced as Joe Flaherty does in Happy Gilmore) - Anyone who takes their Nerdiness or Geekiness to an extreme and annoying level. This is the person who would normally be a geek or nerd, but has at least two of the following four fatal flaws:
1. He has no sense of humor about the thing he loves.  The focus of his love is revered and taken WAY too seriously.
2. He inserts his geekiness/nerdiness where it does not belong.  Even though others may not care at all, he'll rattle on about it for hours, boring all those around him.
3. He belittles others for not knowing as much as he does about the topic, or he belittles others for liking something else.
4. He allows his enjoyment to turn into an obsession that takes time away from his family, friends, or personal well-being.

In the Star Wars example, you could dress up as a Stormtrooper or a Jedi for a movie premiere and still not be a Jackass. As long as you're not bothering the people around you or missing your kid's band recital to sew your Han Solo outfit, you're still a Geek or Nerd.

Watch the Triumph the Insult Comic Dog visits the Attack of the Clones line short on YouTube to see an illustration of the difference between Geek/Nerd and Jackass. All of the people in costume that are laughing at Triumph's jokes are Geeks or Nerds.  The gentleman in the Yankees Jacket with a  Lightsaber and the Qui-Gon Jinn acting out the scenes in the middle of the sidewalk are borderline.   The Wizard is definitely a Jackass.

Another example of being a Jackass happened at work.   There's this one guy who sees himself as a big movie afficianado and portends to know everything there is about pop culture and science.  He watched Captain America.  He really liked it except for one thing, which destroyed his entire image of the movie...

"Well, I just don't understand how they could make the shield bounce off the surroundings as they did.  I mean, it just doesn't follow the laws of physics.  There's no way anyone could have it bounce off a soft surface, like someone's chest, and then return to them in a boomerang fashion.   Only a child would just dismiss that."

OK, so you're willing to accept the fact that in the 1940's, government agents were capable of creating a super serum that would morph a 5' 7", 120 pound man into an elite fighting machine.  You're willing to accept that the Nazis were able to do the same, but their super soldier's face transformed into a bony, skinless crime against nature.  You're willing to believe that there a 4" cube of a magical energy could power the world once it was harnessed properly.  You'll believe that a "99 pound weakling" could pull off multiple feats of military skill with really no formal training.  And you'll completely accept that a man could crash a giant flying wing into the arctic at over 150 miles an hour, but instead of dying, be frozen into a block of ice and successfully revived 70+ years later with no major damage to his body.  And after all of that, your mind can't deal with a shield bouncing a little weird off a wall???   Really???  That destroyed your enjoyment of the movie?  I feel sorry for you.  I reference the lyrics from the Mystery Science Theme 3000 Theme song:

If you're wondering how he eats & breathes, 
And other science facts...(la! la! la!) 
Then repeat to yourself its just a show, 
I should really just relax

Basically, you can be as extreme in your love as you want, just don't be a jerk!

Now geekiness and nerdiness extends into any pursuit.  Think about car enthusiasts.  They use the term "Enthusiasts", because they have a good Marketing department.  Really, they're Car Nerds or Car Geeks.  But here's how they can fall into each category.

Car Geek - I have a friend who loves Land Rovers.  He has one and is attempting to rebuild another in his free time.  He also goes on yearly excursions to Southern Utah with other "Enthusiasts" and have a great time.  He's cultivated a great group of friends across the country and he even involves his kids.  But he never lets his love for the cars interfere with his personal life.

Car Nerd - I have a friend who runs an online auto magazine.  Check it out here.  He's becoming a great resource when it comes to all sorts of things car-related.  He researches all sorts of brands, goes to the car shows and have developed some great relationships across the industry.  He openly shares his knowledge with anyone who wants to listen, but doesn't inflict it upon others.

Car Jackass - Someone driving around with Truck Nuts or a Peeing Calvin Sticker, urinating on another brand name.  Also, someone who cares for their car more than they do their family and friends.  Guys who spend all Saturday and Sunday washing, waxing and detailing their car while the kids sit in the house, bored out of their mind. Anytime your obsession begins to control every aspect of your life, you become a jackass.

In the world of Food, the distinction between Geek, Nerd and Jackass is pretty distinct.

Food Geek - Adam Richman of Man vs. Food.  He openly expresses his love for food, knows a great deal, and will try almost anything.  He shares his experiences in a very positive and likable way with everyone he meets and puts the focus on the people who create the magic.

Food Nerd - Alton Brown of Good Eats/Iron Chef America.  His knowledge on food and food preparation is encyclopedic and he shares it in a very positive way with others.  His Good Eats series is a great teaching mechanism and he delivers his message laced with humor and reverence to those before him (Julia Child, Louis Pasteur, etc.)

Food Jackass - Gordon Ramsay from Hell's Kitchen.  Yes, he may be extremely skilled and very knowledgeable, but he dismisses those not as skilled as he is, has no sense of humor and his trademark is his abhorrent treatment of everyone around him.  The Trifecta of Jackassery.

So what am I?  Well, right now, I'm probably 80% Food Geek and 20% Food Nerd.  I really love cooking and tinkering in the kitchen just because it's fun (geekiness).  But I'm starting to collect a lot of knowledge on specific cooking styles and some of the science behind it (Nerdiness).  And above all else, I like to share my knowledge when it's asked for.  Everyone can cook and I know many people who do, but if they'd rather grab a Subway sandwich, that's cool.  (Non-Jackassery).

The simple fact is the geeks and nerds now rule the world.  Everyone in this world has something that they are geeky or nerdy about.  And that's completely fine.  Just as long as you don't lose your sense of humor about your "thing". Don't belittle others for not understanding you "thing" and don't assault someone else's "thing" out of spite,  And above all else, don't let your love turn into an overriding obsession (i.e. becoming a Jackass). Follow those simple rules and you're fine.

So no matter what you think you are, a geek or a nerd, know that both of them are badges of honor that should be cherished.  Let your geek/nerd flag fly proudly and scoff at those would belittle the loves of your life!  Know that they have their own flag that they are too scared to display out of fear of ridicule.  And for that, they are true Jackasses.

Pasta Alla Arribbiata

Regular readers know the type of heat freak I am.  Yes, I can endure almost any type of heat.  Send me to a heat related eating challenge and I'll destroy it.  I may demolish my nasal cavities and sight for a few days, but it's a sacrifice I'm willing to make.

There are times when some heat is welcome, but too much can destroy the taste.  And I've found that Italian food is that way.  Too much heat destroys the taste of the tomatoes and since I could be fed marinara interveniously, I never want to lose that flavor.  For me, the happy medium is a good Pasta alla Arribiata.  Translated, it means Angry Sauce.  And depending on how much pepper you add to the dish, it can be downright furious.  This version, however is spicy and flavorful, but not enough that the average person will be begging for dairy products. 

I like to add some italian sausage to the recipe, so there's a little protein and I can serve it as a main course.  But this can also be a side dish for another entree, such as a Chicken Parmesan, Chicken Marsala, or an Italian Beef.  One other accent can be some chopped pepperoncini peppers added when you add the other spices.  It'll bring some more heat to the party, so adjust your red pepper amount accordingly, but it will add some additional acidity and accent the tomatos extremely well.

Pasta Alla Arribbiata

Serves 4 as a main course, 8 as a side dish

1 pound of your favorite pasta (I prefer penne, rotini or linguine for this recipe)
2 tablespoons salt
1 tablespoon olive oil
1/2 small or meduim onion, chopped fine
2/3 cups mushrooms
1/2 pound hot italian sausage (optional)
2 cloves minced garlic
1 28 oz can crushed tomatoes
1 6.5 oz can tomato paste
1 1/2 tablespoons basil
1 teaspoon oregano
1 teaspoon crushed red pepper.

Put a large pot of water on the stove and crank it to high. Add the salt to the water.

While waiting for the water to boil, in a large high-sided saute pan or large skillet over medium heat, add the oil.  After giving it a minute or two to get hot, add the onions and mishrooms.  Saute them until the onions become translucent.  If using sausage, add it at this point and brown thoroughly.  Add the garlic as well.  Once the sausage is browned, add the crushed tomatoes and tomato paste. 

The water should be boiling.  So add the pasta so it can cook while you complete the sauce.  Crank the heat to medium high and add the basil, oregano, and red pepper.  Stir periodically to prevent small tomato volcano explosions.  When the bubbling gets too dramatic for your taste, drop the heat to medium-low.

When the noodles are finished cooking, strain them.  Serve the pasta with a large scoop of sauce poured over the top and garnish with some grated parmesan and basil.

So make some today and enjoy a little heat with your Italian food.

Baked Ziti and Growing Your Own Basil

Sometimes you want something more than spaghetti.  And you may want something that's more cheesy and gooey than a plate of noodles.  This baked ziti is just hat the doctor ordered. 

If you've had ziti in an Italian Restaurant (or unfortunately had it at Sbarro's), you may think that it may take a while to prepare, but that's not true.  The preparation for this is very simple and only takes about 15 minutes longer than a batch of spaghetti. 

To add a great flavor for this dish, you can use fresh herbs.  You can buy them in the produce section of your local grocery store.  One package of basil is more than enough for this dish. 

Better yet, when you plant your garden, add one basil plant.  It may sound intimidating, because you may think that you have to do something special.  But that's definitely not the case.  I have no shade of green on my thumb and they've survived my garden for the past two years.

The plant will cost you all of $3.00 at your local nursery.  The great thing is that they are hardy plants and they take very little maintenance beyond the the necessary watering.  I installed a drip system in my garden.  Sounds fancy and all, but it's just a spur off of the sprinkler lines with one long supply hose running the length of the garden.  Using a small punch, you poke holes in the main hose, press small control plugs into the large hose near each plant (extremely easy), and then run little hoses to the base of each plant.  The setup and maintenance of a drip system can take a couple hours when you plant the garden, but it means that every plant gets the right amount of water no matter how windy or hot it gets.  It makes gardening infinitely easier.

Anytime you feel like an Italian meal in the summer or fall, you can pick a few leaves off the plant, rinse them, slice them into ribbons and throw them in the dish.  Their flavor is much stronger and cleaner than the dried basil.  At the end of the season, you can cut the plant off just above the ground, hang it upside down in a cool place for a couple of weeks and you'll have your own freshly dried basil, better than anything you can buy in the store.

Baked Ziti

Makes 8 Servings

1 pound penne pasta
3/4 pound ground Italian sausage
4 cups marinara sauce (one batch of the Quick and Easy Marinara sauce)
1 1/2 cups grated Parmesan cheese
2 cups grated mozzarella
1/2 pound mozzarella cheese sliced thinly
1 1/2 teaspoon red pepper flakes
Your favorite Italian spices

Brown ground Italian sausage in a large skillet.  Once cooked, add the ingredients for the marinara sauce to the sausage to warm it up.  In a large stock pot cook the penne pasta until it is al dente.  Strain out the water and return the penne to the stock pot.  Add the marinara, pepper flakes, 1 cup parmesan, and the 2 cups grated mozzarella and stir until combined.  

Grease a 13x9" pan with olive oil or no-stick spray, your choice.  Pour the noodles into the pan, spreading them out evenly.  Cover the top of the noodles with the slices of mozzarella and sprinkle with the rest of the pepper flakes and parseman on top.  Decorate with the Italian spices.  Place in a 350 degree oven for 10 minutes, then turn on the broiler for 3 minutes or until the cheese on top begins to brown.

Remove from the oven and serve immediately, so the cheeses are all gooey. 

So make a pan of ziti for the entire group enjoy the cheesy, herby goodness.

Quick and Easy Marinara Sauce

I broke down the other night and used a bottled sauce.

Yes, I know.  We have a great marinara sauce that we posted way back in the beginning of the blog.  It's a great recipe for a good, chunky flavorful sauce.

But I was tired.

And it was on sale.

And even though you may not believe this from someone who lives in the kitchen, but I was in one of those moods everyone gets into where 30-45 minutes in the kitchen just sounded too long.  So I picked up the sale sauce and made a basic spaghetti.

And I paid for it.  The sugar overpowered the spices and the sauce was watered down to where a giant reddish clear puddle pooled underneath the noodles.  The money and small amount of time I saved was not worth it.

I should have used my Chunky Marinara sauce, but then I realized that there will be times where you may not have the 30-40 minutes to build a major sauce.  Or you may want a marinara without all the extra ingredients.  Especially if you're going to be using it in recipes where a chunky marinara is not the best.

So after a little trial an error, I have discovered a great basic homemade marinara sauce that takes all of 15 minutes.  It'll be done at the same time as the noodles if you begin when you start boiling your water.  It's easy and it's cheap.  You probably already have the garlic and basil in your pantry.  So your only cost is the tomatoes, which should be equal to or less than almost any bottled sauce out there.  Plus, there's no sugary sweet aftertaste.

And the absolute best part: It's the foundation sauce for so many other recipes.  Whether it be Stuffed Shells, Bakes Ziti, Lasagna, Italian Meatballs, or just a quick pasta dish on a night where you have very little time, it works great!

Quick and Easy Marinara Sauce

Creates 4+ cups of sauce

3 14 ounce cans of crushed tomatoes
1 1/2 tablespoons basil
2 cloves garlic, minced fine
1/2 can (3 oz.) tomato paste

Pour the crushed tomatoes and paste into a skillet over medium high heat.  Add the basil and garlic and stir to combine.  When it begins to bubble, turn the heat down to medium low and allow it to simmer while you prepare the rest of the meal.

That's it...

Let it simmer...

And add it to whatever you want when you're ready.

If you want some meat in the sauce, you can brown it in the same pan before you add the ingredients.  Just drain any excess fat out of the pan before adding the tomatoes.  Do the same if you want to add some mushrooms, onions, olive or any other veggies.

See, it doesn't have to be difficult.  It takes no longer to prepare than cooking a batch of noodles.  The cost is just as much as a bottle of pre-made sauce, and tastes MUCH, much, better.

So the next time you're preparing spaghetti, make your own sauce and truly enjoy the pasta.

A New Addition to the TMWGP Family and Previews for Next Month

We like to announce the newest addition to the That Means We Get Pie family...

Little Kaleb.  Freshly born.  Mommy and baby are fine, little brothers aren't too jealous, Daddy is very proud.  Things are going to be a little crazy for the immediate future.  The experimental wing of the kitchen has been shut down for a fortnight or two.  Luckily we've been making a number of meals and freezing them, so feeding the clan should be pretty easy, even when we're so bleary-eyed that we can't read the numbers on the stove dials.

That doesn't mean the constant string of posts will stop.  In preparation for the next four weeks of sleep deprivation and messed-up schedules, I've written a series of  posts built around Italian cuisine.  We'll start with a quick and easy marinara that's much, much better than the bottled sauces, and for the same or less money.  And we'll incorporate that sauce into an number of classics, like a baked ziti, some stuffed shells, a great lasagna, and some Italian meatballs.

So even though we'll be focusing on the new baby for the next few weeks, you'll still get your recipe fix.  Hope you enjoy them!