better than the jar.
1/2 cup butter
1 1/2 cups heavy cream
2 tsp minced garlic (or powdered)
1/2 tsp Italian seasoning
2 cups grated Parmesan cheese
salt and pepper to taste
In a large skillet, simmer the butter and cream for two minutes. Stir in the seasonings, and whisk in the Parmesan until melted. Serve over 1 pound of pasta, with chicken and/or broccoli for bonus points.
healthy comfort food. serves 4 with bread or rice.
1/2 onion, diced
3 cloves garlic, minced
1 cup full-fat coconut milk (from the can, shake well before opening)
1/2 cup vegetable broth
1 cup fresh basil, chopped
2 tbs nutritional yeast or Parmesan
1 tbs Dijon mustard
juice of 1/2 lemon
1 tsp Italian seasoning
4 tbs tomato paste
1/4 cup sun-dried tomatoes, chopped
1 can chickpeas, rinsed and drained
3 cups spinach/kale/etc. (frozen works well)
salt and pepper to taste
Heat some olive oil in a skillet over medium heat. Add onions and garlic, and cook for about 5 minutes until softened. Add all remaining ingredients except for spinach. Mix well and simmer for 15-20 minutes.
Reduce heat to low and stir in spinach. Cook until wilted and serve with your choice of carbs.
classic comfort food.
1 pound ground sweet Italian sausage
1 small onion, diced
2 cloves garlic, minced
2-28 ounce cans San Marzano tomatoes
2 tsp Italian seasoning
16 ounces ziti, penne, or other ridged pasta
15 ounces full fat ricotta cheese
2 tbs parsley, fresh if you have it
1 egg
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese (the real stuff)
About two hours before you want to eat: brown the sausage and onion in a large pot. Drain as much fat as you can. Saute the garlic for one minute. Add 1 tsp of Italian seasoning and the two cans of tomatoes plus half a can of water. Bring to a boil, then partially cover and simmer. The sauce should reduce significantly.
Prepare the pasta according to package directions. Toss with the sauce, reserving 1 cup.
In a small bowl, combine the ricotta, egg, parsley, parmesan, and 1 cup mozzarella cheese.
Preheat your oven to 375. Add the reserved cup of sauce to the bottom of a 9x13” baking dish. Layer half of the pasta, all of the ricotta, and about half of the remaining sauce. Then layer the remaining pasta, the remaining sauce, the 1 cup of mozzarella, and 1 tsp of Italian seasoning.
Bake 20-25 minutes until bubbling.
or skip the vodka, it really doesn’t matter.
1 lb pasta + 1/2 cup reserved pasta water
1/2 cup olive oil
1 small red onion, diced, or 3 shallots
4 cloves garlic, minced
1/2 cup tomato paste
2 tbsp vodka (optional)
2 tsp balsamic vinegar
1 cup heavy cream or half and half
2 tsp red pepper flakes (or to taste)
1 tbsp butter
1/2 cup parmesan cheese
salt, pepper, basil to taste
Cook pasta according to package instructions, and reserve 1/2 cup pasta water. While pasta is draining, in the same pot, heat the olive oil over medium heat and cook the onion/shallot for 3-4 minutes. Add the garlic and butter, and cook for an additional minute.
Add the tomato paste and cook for 2-3 minutes, until it darkens in color. Add the vodka (if using) and vinegar, and cook for an additional minute.
Add heavy cream/half and half, and red pepper flakes, and stir until sauce thickens. Add pasta, pasta water as needed, and stir in parmesan cheese. Season with salt, pepper, and basil to taste, and serve with more parm.