So, I’m pretty sure Trader Joe’s now carries about 43 varieties of chicken sausage.  Ok, maybe just 10.  But still — SO MUCH CHICKEN SAUSAGE!!!

Today felt like a good day to be a part of the fad, so I brought home some of their spicy Italian (I know – the least creative) variety and a batch of adorable little brussels sprouts to make some pasta.  Between the two of those ingredients cooking, the house already smelled amazing.  But then add in some garlic and fresh pesto, and then top the warm pasta with Parmesan cheese….and holy cow.  This impromptu little recipe is definitely going down in the books.  Easy, and très-delish!!

I’m already looking forward to the leftovers.  :)

Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts Recipe

Ingredients:

• 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
• 3 Tbsp. olive oil, divided
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly-ground black pepper
• 1 lb (16 oz.) orecchiette (or any pasta)
• 4 chicken sausage links (I used spicy Italian), sliced into 1/4″ thick coins
• 5 cloves garlic, peeled and thinly sliced
• 1/3 cup pesto
• Parmesan cheese, for serving

Method:

Preheat oven to 400 degrees F.  In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.

Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly.  Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside.  (My batch of tiny sprouts only took about 12 minutes to cook.)  Remove from oven and set aside.

Meanwhile, heat the remaining olive oil in a skillet over medium-high heat.  Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes.  Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

Cook the pasta according to the package directions.  (I begin heating my water while preparing the brussel sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.)  Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts.  Add in some of the reserved pasta water if needed for extra moisture.

Serve warm, and sprinkle with freshly-grated Parmesan cheese.

Ali’s Tip:

This would be even better sprinkled with some toasted pine nuts!

It’s “Zucchini Week” at Gimme Some Oven!

That’s right.  Since it’s the end of the summer, and our gardens and farmers markets seem to be overflowing with zucchini, thought it would be apropos to devote a week of recipes to this green goodness.

So for the first recipe, I whipped up this delicious and healthy pasta tonight.  It’s a simple vegetable medley (zucchini, squash, mushrooms and  onions) combined with spicy sausage (I used turkey), with a light garlicky olive oil sauce.  Top it with some fresh basil and Parmesan, and it was positively divine!

Or at least, my friends raved about it.  To be honest, “Zucchini Week” decided to coincide with a massive allergy attach for Yours Truly. After sniffling for two days, my senses of smell and taste decided to abandon me literally while I was making the pasta.  Argh!  Has that happened to anyone else this allergy season!? I’m convinced that is the most annoying part of allergies for a foodie.

Anyway, this does happen to be one of my standard improvised pasta recipes, so trust me (and take my friends’ word for it!) that it’s a stellar one.  Definitely a delicious beginning to “Zucchini Week”.  (I can’t wait for the leftovers!)  Check back each day for more scrumptious recipes to come!!

Sausage & Zucchini Pasta Recipe

Ingredients:

• 3 Tbsp. olive oil, divided
• 1 zucchini, ends trimmed, sliced into 1/4″ thick rounds (or half-rounds)
• 1 yellow squash, ends trimmed, sliced into 1/4″ thick rounds (or half-rounds)
• half a large yellow onion, thinly sliced
• 1 carton (8 oz.) baby mushrooms, quartered
• 5 cloves garlic, minced
• 1/2 cup dry white wine
• 4 links spicy hot turkey sausage (or sweet, if you prefer)
• salt and freshly ground black pepper
• 12 oz. whole wheat penne pasta
• 1/4 cup fresh basil, chopped
• grated Parmesan cheese
• optional additions: cherry or grape tomatoes, sun-dried tomatoes, quartered artichokes, roasted red peppers, toasted pine nuts

Method:

Bring a large pot of water to a boil.  Cook pasta according to package instructions.

Meanwhile, place a large skillet or grill pan over medium high heat. Add 1 tablespoon olive oil, then add sausage and cook for about 3 to 4 minutes (breaking it up as you go) until browned. Remove sausage with a slotted spoon and place aside in a bowl, then return the skillet to the stove.  Add an extra tablespoon of oil, then add the onion and cook for 2 minutes.  Then add in zucchini, squash, mushrooms and garlic.  Continue cooking for 4-5 minutes, stirring occasionally, until vegetables are cooked.  Add in white wine and stir the bottom of the pan to deglaze.  Stir the sausage back in, cooking and stirring for 2 more minutes.

Reserve 1/4 cup pasta water, and then drain pasta and add it to skillet along with the fresh basil and a final tablespoon of olive oil. Stir and cook for about a minute before serving, adding in the extra pasta water if needed for moisture.  Top with grated Parmesan cheese and serve.

Ali’s Tip:

Feel free to substitute in your favorite type and flavoring of sausage.  Or this would also be delicious with seasoned chicken or shrimp.

Confession time.

We all know the basics of how to measure ingredients.  For example, how you’re never supposed to crack your eggs directly into your batter (in case there’s a bad one)?  Or how you should always pour vanilla into your measuring spoons away from (instead of above) your mixing bowl?  Or how you should never, ever, ever measure out a teaspoon of crushed red pepper flakes just inches above a simmering sauce?!?

Yep.  Pretty sure I took a shortcut.  And pretty sure that, thanks to a faulty lid, pretty much the entire jar of crushed red pepper poured out like an avalanche in my diavolo sauce. (“The Devil’s Shrimp” indeed…)  I was so shocked I just stood and stared at it for a minute.  But then reality kicked in and I sprang into action, and by some miracle was actually able to remove most of the extraneous crushed red peppers and salvage the sauce.

Surprisingly, it ended up being super delicious!  But just to doublecheck ingredient amounts, I happily made it again a week later.  And once again, absolutely loved it.  For anyone who has never had “shrimp fra diavolo”, it is a shrimp dish with a simple garlicky tomato sauce, accented by a little extra crushed red pepper.  I wouldn’t say it’s really “spicy”, but it does pack a little bit of subtle heat near the end of each bite.  I served mine over pasta, with some extra Parmesan, basil, and parsley for garnish.  Definitely an easy, crowd-pleasing dish .

I would just highly recommend measuring your crushed red pepper away from the sauce… :)

Shrimp Fra Diavolo with Pasta Recipe

Ingredients:

• 1 lb. pasta (I used mostaccioli)
• 1 lb. large uncooked shrimp, peeled and deveined
• 4 Tbsp. olive oil
• 5 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 cup dry white wine
• 1 (28 oz.) can crushed tomatoes
• 1 tsp. crushed red pepper flakes
• 1/4 tsp. dried oregano
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh basil, chopped
• grated Parmesan cheese

Method:

Heat 3 Tbsp. oil in a large skillet over medium-high heat.  Season shrimp with salt and pepper, then add to the skillet.  Saute for one minute, then flip shrimp and saute until the shrimp is cooked and no longer translucent.  Transfer shrimp to a separate plate.

Add the onions and an additional 1 Tbsp. oil to the skillet and saute for another 5 minutes, or until translucent.  Add garlic and saute for one minute.  Add wine, and deglaze pan for one minute.  Then add tomatoes, crushed red pepper, and oregano.  Reduce heat to medium-low, and let sauce simmer and reduce for 10-15 minutes until it is your desired thickness.  Then return shrimp to the sauce, and stir to coat.

Meanwhile, bring a large pot of water to boil, and cook pasta according to package instructions.  Drain the pasta, then toss with the sauce and shrimp.  Garnish with chopped parsley, basil and/or Parmesan cheese.

Ali’s Tip:

This classic dish is also often made with lobster.  But if you wanted to break the mold, I’m sure it would also be great with grilled chicken.  :)

A few weeks ago, I asked the guys at work if they had any suggestions for a new blog recipe.  Without missing a beat, my coworker, Kevin, insisted that I must try their family’s famous pesto pasta dish.  He claimed it was his absolute “favorite”, and that it always disappeared pretty much instantly whenever it was made.

Of course, being the carb-loving girl that I am, I’m never one to turn down pasta — especially when pesto is involved.  So after he emailed me the recipe, I rounded up the ingredients and gave it a go!  Although, I did make one last-minute change at the grocery store, nixing the bell peppers the recipe called for (I’m weird – not a big fan of peppers in pasta), and instead decided to throw in some fresh baby arugula.  (But if you’re a pepper fan, Kevin says that they are amazing!)  :)

Well, for any of you who might be doubtful (like I admittedly was) that this simple list of ingredients could yield such a home run….doubt no more.  This pasta is AMAZING!  For whatever reason, the ingredient combination totally just worked. The pesto of course gave everything a base of great flavor, but the asparagus, sun-dried tomatoes, and arugula combination sent this over the top.  Oh so tasty.  (Seriously, I’m not usually one to get excited about leftovers, but actually stretched this batch for 4 meals!!)  The fun thing is that this recipe also transitions perfectly into being a cold pasta salad.

So if you’re looking for a super-flavorful, super-delicious new pasta recipe, I highly recommend giving this one a try!  Thanks, Kevin and Tracy!

Pesto Pasta with Chicken, Asparagus & Arugula Recipe

Ingredients:

• 1 lb. pasta of your choice (I used campanelle)
• 1 jar of sundried tomatoes, drained (reserve 2 Tbsp. oil)
• 1 bunch asparagus, ends trimmed and cut into 2″ pieces
• 2-3 boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
• 1/2 cup basil pesto, homemade or storebought
• 2-3 cups baby arugula
• freshly-grated or shaved Parmesan

Method:

Bring a large pot three-fourths full of salted water to a boil.  Then add the pasta, and cook until al dente, according to package directions.

Meanwhile, in a large skillet, heat 2 Tbsp. of the oil from the jar of sundried tomatoes (or you can use plain olive oil) over medium heat.  When the oil is shimmering, add the asparagus and sprinkle with freshly-ground black pepper.  Cook for 2 minutes.  Then add in the (now drained) sundried tomatoes, and continue cooking for another 4-5 minutes, or until asparagus are done.  Then remove from heat.

When pasta is done, drain the excess water from the pot.  Then add in the asparagus/tomatoes, pesto, chicken, arugula, and pesto, and toss until well-combined.  Sprinkle with shaved or grated Parmesan.

Either serve warm, or refrigerate and serve cold.

Ali’s Tip:

This would be even better with some toasted pine nuts thrown in.  Yum!

Ok, I think this recipe wins the award for the most vivid (as in – super-bright, colorful, almost neon!) pasta dish I’ve ever made!

But made with a jar of roasted red bell peppers, carrots (yes, they’re snuck in there), and a mix of great herbs and garlic — this is also a simple sauce you won’t want to miss!  I recently stumbled upon a fabulous deal on jarred roasted red peppers (see tip below – great for wintertime!), and have had a blast lately using them on all sorts of yummy dishes.  So when I saw this recipe from Vegetarian Times, calling for one jar and very minimal prep, I didn’t hesitate to pull out my blender (yes) and give it a try.

As far as I can remember, this was my first time making a roasted red pepper sauce that wasn’t tomato- or cream-based.  Rather, you just saute the veggies, mix in the other ingredients and just combine it all in a blender.  And voila — easy, flavorful, and super-delicious sauce is yours to try!  I put it over pasta, but am already thinking about trying it with grilled chicken or other veggies next time.  If you like a little heat in your sauce, this is also a great one to add some extra cayenne to…if you like.

So go find a jar of roasted red peppers (or if you have fresh peppers nearby, earn an extra gold star and roast them yourself), and give this one a try!

Pasta with Roasted Red Pepper Sauce
(Adapted from Vegetarian Times)

Ingredients:

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 cup jarred roasted red bell peppers, rinsed drained and sliced
• 1/2 medium onion, finely chopped (about 1/2 cup)
• 1 large carrot, finely diced (about 1/2 cup)
• 8 oz. dry fusilli pasta (or any other pasta shape)
• 1/4 tsp. cayenne pepper
• 1/4 tsp. dried oregano
• 1/4 tsp. salt
• grated parmesan cheese
• toasted pine nuts, for garnish (optional)

Method:

Heat oil in saucepan over medium-high heat.  Add garlic and saute for 1 minute.  Then add roasted pepper, onion and carrot; saute 5 minutes, or until onion begins to brown.  Add 3/4 cup water, cayenne, oregano, and salt.  Then stir, cover and reduce heat to medium-low.  Simmer 20 minutes.

Meawhile, cook pasta in pot of boiling salted water according to package directions.

Remove roasted pepper mixture from heat, and puree in blender until smooth.  Season with salt and pepper to taste.

Drain pasta, and return to pot.  Stir in red pepper sauce, and garnish with parmesan cheese and toasted pine nuts if desired.  Serve immediately.

Ali’s Tip:

Believe it or not, Dollar Tree actually sells really delicious jars of roasted red bell peppers for $1!  If you have one of those stores nearby, it’s totally worth checking out.  I was skeptical, but they taste great!

‘Tis the season once again to make the transition from the yellow and zucchini squash of summer….to the rich, sweet squash of fall.  Of course, my favorite of those is the beautiful butternut.  They were in abundance this week at our market (see the photo below!), so I happily brought a few home.  They look so cute sitting on the counter…and even more delicious cooked up!

Some of you may remember me posting (and raving) about my take on Whole Food’s “butternut crab bisque” last season.  But instead of beginning the season with another soup, decided that my first butternut recipe this season would a recipe I had bookmarked to try — “roasted butternut and bacon pasta”.  I mean, really, with a title like that — who can resist?  Throw in some sage, pine nuts, fresh parmesan, and a little extra butter, and OH MY WORD.

Delish.

The sweet+salty+smoky flavors come together beautifully.  And aside from the bacon (see the tip below for subbing in turkey bacon), it’s pretty healthy!  AND…I must point out that the gorgeous warm colors make this a perfect autumn meal.  Definitely a delightful way to begin butternut season!

Roasted Butternut & Bacon Pasta
(Adapted from Williams Sonoma via Project Foodie)

Ingredients:

• 1 butternut squash, about 1½ lb (750 g), halved, seeded, peeled, and cut into bite-sized cubes
• 1 yellow onion, diced
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• kosher salt and freshly ground pepper
• ½ lb (250 g) orecchiette, penne, or fusilli
• 5 slices thick-cut apple wood-smoked bacon, chopped
• 2 tablespoons chopped fresh sage
• ¼ cup (1½ oz/45 g) pine nuts, lightly toasted
• ½ cup (2 oz/60 g) grated Parmesan

Method:

Preheat the oven to 400°F (200°C). On a rimmed baking sheet, toss together the squash, onion, and oil, then spread it in a single layer. Cut 1 tablespoon of the butter into bits and dot the squash evenly. Season with salt and pepper.  Roast, rotating the pan front to back about halfway through cooking, until the squash and onion are golden and tender, about 45 minutes.

Bring a large pot three-fourths full of salted water to a boil, add the pasta, and cook until al dente, according to package directions. Drain, reserving 1 cup (8 fl oz/250 ml) of the cooking water. Cover the pasta to keep it hot.  While the pasta is cooking, heat a large sauté pan over medium heat. Add the bacon and sauté until most of its fat is rendered and the bacon is crisp on the edges but still chewy at the center, about 4-5 minutes. Pour off all but 1 tablespoon fat and return the pan to medium-high heat. Add the sage and sauté for 30 seconds. Add the squash and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the pine nuts.

Add the hot pasta, the remaining 2 tablespoons butter, and ¼ cup (2 fl oz/60 ml) of the hot pasta water and stir to combine. If the pasta seems dry, stir in a little more pasta water. Season to taste with salt and pepper. Transfer to a warmed serving dish and sprinkle the cheese over the top. Serve right away.

Ali’s Tip:

If you’d like to substitute in turkey bacon in place of regular, go for it!  You may just need to add in an extra tablespoon of butter for sauteing the sage and veggies.

***Click here to enter this week’s giveaway for custom eco-friendly grocery bags!  Giveaway ends September 6, 11:59pm.***

We’ve had mixed results with our garden this year.  Thanks to a few weeks of some blazing summer heat (which scorched a few plants), and one of our trees that randomly decided to grow like crazy directly over the garden (blocking the sun over a third of the bed)…we didn’t get quite the harvest we expected.  But we definitely had tremendous success in one area — tomatoes!

Actually, all of our tomato plants have been going crazy, but there is without a doubt one leader of the pack — this one huge cherry tomato plant.  Apparently it’s going for the gold — I’ve never had so many cherry tomatoes in my life!  So fun to eat and share with friends.  :)

One of the recipes I was looking forward to trying with them this summer was a simple no-bake vegetable lasagna.  I’ve seen this approach for years, but have somehow never tried it myself.  So last week, I (very briefly) heated up the stove to boil the lasagna noodles and saute the veggies (kept it simple with zucchini/squash).  And then had maybe a little too much fun playing with my food and assembling these cuties.  Since I was just cooking for me, myself and I that day — I quartered the recipe.

And while I must admit, the word “lasagna” in my mind has always equaled “WORK” — these little guys were completely simple!  I pretty much followed Martha’s recipe and kept things totally simple (with yummy, vegetarian ingredients), and they came together in about 20 minutes total, and were completely delightful!  I loved the no-sauce approach — just fresh, light, delicious ingredients.  And a perfect way to use up some cherry tomatoes.  AND, I didn’t even have to heat up my oven. Yessss!

Can’t wait to give this a try with some other creative ingredients soon!

No-Bake Summer Lasagna Recipe
(Adapted from Everyday Food)

Ingredients:

• 1/2 cup ricotta cheese
• 3 Tbsp. grated Parmesan cheese
• 3 Tbsp. + 2 tsp. extra virgin olive oil
• coarse salt and ground pepper
• 8 lasagna noodles
• 2 small garlic cloves, minced
• 2 pints grape tomatoes
• 2 zucchini (about 1 lb) — I used half zucchini, half yellow squash
• small handful fresh basil (optional)

Method:

In a small bowl, combine ricotta, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini and squash (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).

Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Over the years, I’ve had a number of friends approach me who are just getting into cooking, and are looking for a good recipe to begin with.  My recommendation to them (and anyone else looking for a quick meal) is always . . . stir-fry!!!

Without a doubt, stir-frys are one of my favorite go-to meals.  They’re quick, fresh, well-balanced, healthy, affordable, easy, and (perhaps my favorite!) they are the perfect way to use up ingredient leftovers!!!  Just round up whatever veggies are in the house, and add in some protein or noodles if you’d like (or you can go vegetarian or carb-free!), and within minutes you can have a delicious, flavorful dinner ready to go.  It’s really hard to go wrong.

I’ve included all sorts of ideas below for various veggies, proteins (meat/seafood/tofu/etc.), and carbs (pasta/rice/etc.) you can use.  And then also typed in a yummy Asian sauce recipe (although you can use just about whatever sauce/seasonings sound good).  In the dish pictured above, I used up some leftover broccoli slaw that I had on hand (a fantastic kitchen staple I’d recommend!), and then also threw in some sliced yellow onion and shrimp.  Super-quick and delish!!!

So grab your skillet and get to stir-frying!  You’ll be glad you did!  :)

Quick & Easy Stir-Fry
(Adapted from Kohler Created)

Ingredients:

For Stir Fry

• 2-3 cups veggies of your choice. (Pictured above is broccoli slaw and yellow onions.  I often also use broccoli, scallions, carrots, onions, peppers, spinach, squash, tomatoes, zucchini and/or various other veggies.  Just about anything works.)
• 1/2 lb. of pasta or 1 1/2 cups rice (whatever is enough to make 3-4 cups of finished pasta/rice)
• 1 1/2 cups protein (beef, chicken, pork, shrimp, seafood, tofu, etc.)
• 2 tbsp. olive oil

For Sauce

• 2-3 Tbsp. soy sauce (to taste)
• 1 Tbsp. brown sugar (more if you want a sweeter stir fry)
• 1 Tbsp. rice vinegar
• 2 cloves garlic, minced
• 1/2 tsp. sesame oil
• 1 tsp. sriracha (optional – add more/less to taste)
• freshly ground black pepper, toasted sesame seeds, and/or chili flakes (optional)

Method:

Prepare noodles or rice according to directions.

In a small saucepan, add in each of the sauce ingredients and whisk together.  Cook over medium heat, stirring occasionally, until the brown sugar is dissolved.  Do not burn.

Meanwhile, stir-fry your protein (meat, tofu, etc.) in a large skillet or wok with olive oil over medium-high heat until cooked.  Remove protein from skillet and set aside.

Add veggies to skillet, and stir to coat in the remaining oil.  (Add 1/2 Tbsp. oil if need be.)  Stir-fry the veggies in the skillet over medium-high heat for 3-4 minutes.  Then add in the (drained) noodles or rice, along with the cooked protein.  Pour sauce evenly over stir fry and stir to coat. Cook an additional 1-2 minutes. Add sesame oil and sriracha (optional). Then garnish with sesame seeds and freshly ground black pepper, and serve!

Ali’s Tip:

Feel free to also toss in a bag of frozen veggies to make your stir-fry!  Grocery stores now sell a zillion delicious varieties.  So just pop the frozen veggies in the microwave to thaw out a bit (or thaw them in the fridge), drain, and then add to the skillet.  Now that’s quick and easy!  :)

Growing up, I remember eating pasta…a lot.  But while the rest of the family would always enjoy the amazing array of sauces my mom made, my request was always “plain, please!”  On rare occasions, I might branch out and sprinkle a bit of Parmesan on top, but otherwise, sans anything sauce-related.

It’s true.  I was that child.  :S

Thankfully, I think that stage came to an end once I hit high school.  But my love of simple pasta dishes has undoubtedly continued to this day!  One of my absolute favorites to make — especially when short on time (or budget!) — is this classic Italian spaghetti.  As the name states, it’s famous across Italy for being made with just four simple ingredients (well, six if you include the salt and water).  I know you’re skeptical, but it really is full of perfectly-balanced, classic flavors!

Since there are just four ingredients, my advice would be to use good quality everything — good olive oil, real garlic cloves (not the minced stuff from the jar), good peppers (either dried or fresh), and of course…good pasta.  :)  It’s traditional to eat the pasta as is, but if you want, you can also garnish with some Parmesan and/or chopped parsley.

There is a reason why classics are classics!!  Love this one!!!!  :)

Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil & Chili Peppers)
(Adapted from DeLallo)

Ingredients:

• 1 lb. dried spaghetti (regular, whole wheat, brown rice, etc….you pick!)
• 5 Tbsp. good quality extra-virgin olive oil
• 5-6 cloves of garlic, cut in half or finely minced
• 1 dried small red chili pepper – seeded and minced (or 1 tsp. dried chili pepper flakes)
• salt
• (optional toppings: grated parmesan or chopped fresh parsley)

Method:

Bring a large pot of water to a boil. Add a generous amount of salt (a few tablespoons) and then the spaghetti to the boiling water. Meanwhile, in a pan large enough to easily hold a pound of pasta, heat the olive oil over medium-high heat.

The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde – that is, just before it becomes brown – add the chili. It has to sizzle. Add about 3-4 Tbsp. of the boiling water from the pasta pot to the pan and set aside until the pasta is ready. If you used large cloves of garlic, remove them at this point.

Cook your pasta very al dente and drain well. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.

Note: The secret of this recipe is to avoid browning the garlic and being careful not to overcook the spaghetti. Be generous with the chili…if you can take it. Normally no grated cheese is needed.

Ali’s Tip:

I love a little heat in my pasta, so actually used two chilis.  You can also experiment with leaving some of the seeds in if you like a little kick in your pasta!  :)

Wow!  I think I’ve officially found my new favorite pasta for 2010!

Happened to be, well, “gawking” around on FoodGawker this weekend when I came across this recipe for “toasted macaroni”.  Indeed. Did not know those two words went together!  So I decided to investigate…

Let’s just say, Quizno’s was right.  “Toasted tastes better”.  Much better.  :)

The pasta turned out fantastic!!  The extra flavor that came from the toasty-ness, enhanced by being cooked in the chicken broth, totally made my day!  Definitely a delicious (and gorgeous) kick up from normal pasta.  And the creamy mushroom and white wine sauce was heavenly — full of fresh, delicate flavor that served as a perfect compliment to the pasta.

Pretty sure this one disappeared in our house pronto.  But will definitely be making a second appearance…pronto.  :)

Toasted Mushroom Macaroni
(Adapted from No Tea After 12)

Ingredients:

• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 8 oz. fresh mushrooms (approx 2 cups), cleaned and thinly sliced
• 2 cloves garlic, minced
• 1/4 cup flat-leaf parsley, chopped
• 1 tsp. dried oregano
• 1/2 cup dry white wine
• 8 oz macaroni, or other pasta
• 2 cups chicken or vegetable stock
• 1/4 cup cream
• 1/4 cup freshly grated parmesan cheese
• 1/4 tsp. freshly ground black pepper
• salt to taste

Method:

Heat a large heavy skillet over very high heat, add 1 tablespoon of the olive oil to the pan. Sautee the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown (this should take about 5 minutes).  Be sure to watch carefully, as the pasta can go from toasted to burnt very quickly!!

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is al dente, or almost tender.  (This should take approximately 10 minutes.)

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy, but not claggy sauce. Remove from the heat and stir in the parmesan and pepper. Taste for seasoning, add salt if needed, but the parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more parmesan if you’d like!

Ali’s Tip:

Any mushrooms would work with this!  Or to give an extra kick of flavor, feel free to add in some shallots or onions.  Yum!  :)