Tuesday, May 7, 2013

Capellini Pomodoro with Sausage

1 lb ground sausage
3-4 cloves garlic, minced
1 can (28oz) diced tomatoes, undrained
3/4 cup water
1/4 tsp black pepper
8 oz angel hair pasta
1 container (8oz) Philadelphia Cream Cheese
1/2 cup of one of the following liquids: chicken broth, heavy whipping cream, or half-and-half
2 tsp Italian herb blend
1/4 cup grated Parmesan cheese
2 tbsp thinly sliced fresh basil

1. Cook sausage in a large skillet over medium heat, 5 minutes or until evenly browned, adding garlic for the last minute.

2.Over low heat, put the 1/2 cup of selected liquid and the cream cheese in a small pot. Allow cream cheese to melt into liquid, gently stirring often. Once melted, stir in the 2 teaspoons of Italian herbs. Remove from heat.

2. Add tomatoes, water and pepper to sausage; stir. Bring to a boil. Cover and reduce heat slightly. Simmer for 6 minutes, stirring halfway through.

3. While sausage and tomatoes are simmering, cook pasta according to package directions.

4. Add cream cheese sauce, Parmesan and basil to sausage mixture. Cook and stir 2-3 minutes, until cooking creme is heated through.

5. Drain pasta and return to pot. Add sausage mixture and mix thoroughly so sauce is evenly distributed.

Serves 6.

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Wednesday, May 1, 2013

Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts, hazelnuts or walnuts
3-4 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
1 tbsp lemon juice or juice from 1/2 a lemon

1. Combine the basil in with the nuts, pulse a few times in a food processor. (If you are using walnuts or hazelnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and lemon juice, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

3. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Note: If freezing, do not add the cheese until you've thawed it to use as the cheese does not freeze well.

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About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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