cajun pasta

it started off as a jambalaya-inspired pasta sauce but detoured, and I’m ok with that. the spices are what makes this so try not to skip those. serves 6.

• olive oil for cooking

• 1 onion, diced

• 2 red bell peppers, diced

• 2 sausage links (about 1 lb.) - I would use andouille or cheddar but anything goes; sliced

• 4 cloves garlic, minced

• 2 chicken breasts (about 1 lb.), diced, or 1 lb. raw peeled shrimp

• 1 lb. small textured pasta - penne, rotini, shells, bow ties, etc.

• 1 15 oz. can diced tomatoes

• 1 tsp each: oregano, thyme, cayenne pepper, black pepper, onion powder, salt, parsley

• 2 tsp paprika

• 1/2 tsp red pepper flakes

• 1/2 cup heavy cream or 1/2 cup milk + 1 tbs cornstarch

• 1 cup shredded cheddar cheese

• 1 cup chicken or vegetable broth

• 3 cups water

In a large saucepan over medium heat, add olive oil. Saute onion and peppers until soft, then add sausage and cook until just browned. Add garlic and cook for one minute. Add diced chicken/shrimp and all spices. Cook, stirring often, until chicken/shrimp is mostly cooked through.

Add pasta and stir. Add diced tomatoes, broth, and water. Simmer until pasta is al dente and almost all liquid is absorbed, stirring frequently - roughly 20 minutes.

If using milk + cornstarch, whisk the cornstarch into the milk until smooth. Add milk/heavy cream and cheddar cheese, and stir until combined.

pasta in squash sauce

you can serve this sauce over any pasta, but it pairs well with ricotta cheese, aka ravioli or tortellini. Serves 4.

• 12 ounces pasta, cooked according to package directions

• 12 ounces frozen butternut squash puree, thawed in the fridge - or 1/2 butternut squash roasted in the oven at 400º for one hour and scooped out

• 15 ounce can diced tomatoes

• 1/2 onion, diced

• 1 bell pepper, diced

• olive oil

• 1/2 tbsp oregano

• fresh basil, chopped

• salt and pepper to taste

• optional: 15 ounce can cannellini beans, drained and rinsed

• optional: 2 boneless, skinless chicken breasts, diced

Saute onion and bell pepper, in olive oil until soft, in a large saucepan. Add squash, tomatoes, oregano, salt, and pepper. Stir and cook until heated through. Add beans.

If using, cook chicken in additional olive oil in a separate pan. Drain and add to sauce. Optional: add two handfuls of baby spinach to the sauce. Serve over cooked pasta.

chicken rotelle

my mom’s go-to. great for leftovers. serves 4 generously.

• 16 ounces rotelle pasta, cooked according to package directions

• 1 small green bell pepper, diced

• 28 ounce can crushed tomatoes

• 1/2 cup water

• black pepper to taste

• olive oil

• 2 lbs. boneless skinless chicken breasts, diced

• 1 small onion, diced

• 6 ounce can tomato paste

• 1 tsp basil

• 2 cloves minced garlic

• 2 tsp sugar

Brown the chicken in oil and remove from the pan. Add onion and pepper, and saute until tender. Add crushed tomatoes, water, black pepper, tomato paste, basil, garlic, and sugar. Bring to a boil. Add chicken, cover, and simmer on low heat for 30 minutes. Serve over pasta.

penne rosa

A lighter version of penne a la vodka. Serves 4-6.

• 1 pound penne

• 1 tbs olive oil

• 4 cloves minced garlic

• 1 pinch red pepper flake

• 15 ounce can diced or crushed tomatoes

• salt and pepper to taste

• 4 cups fresh spinach

• 2 chicken breasts, cooked and cut into bite-size pieces

• 3/4 cup tomato sauce (in the can, not jarred marinara)

• 1/2 cup plain Greek yogurt

• 1/4 cup grated parmesan

Cook pasta according to package directions. Drain and set aside.

In a large skillet with a lid, heat olive oil over medium. Cook garlic and red pepper flakes for 2 minutes, until garlic begins to soften. Add in tomatoes, salt, and pepper, and cook for 5 minutes.

Increase heat to medium-high. Add chicken and cook until heated through. Remove from heat, add spinach, and cover skillet to allow to wilt.

Remove lid and place skillet over low heat. Add yogurt and sauce. Once mixed, add pasta and heat through. Serve with parmesan cheese.

shrimp scampi

Just as good as a restaurant. Serves 4-6.

• 4 cloves minced garlic

• 4 tbs (half a stick) butter

• 4 cups chicken or vegetable broth

• 2 cups water

• 1 lb spaghetti or linguine

• 1 1/2 lbs raw shrimp (frozen are fine but thaw them first; any size works)

• 3/4 cup white wine, something dry

• 1 tbs dried sage

• 1 cup heavy cream or half and half

• 1/2 cup grated parmesan cheese

• chopped fresh parsley, salt, pepper, lemon juice to taste

Heat 2 tbs butter in a large pot over high heat. Saute 2 cloves of garlic for 1 minute. Add broth and water, and bring to a boil. Add pasta and cook according to package directions. Once cooked, lower the heat and simmer until most of the liquid is absorbed. Do not drain - this will help with your sauce.

In a large skillet over medium heat, melt 2 tbs butter. Add shrimp and saute until they are pink and opaque. Then, add the wine, more garlic, and sage. Cover and cook for 3-5 minutes until most of the wine has evaporated. Remove from heat.

Add the shrimp, heavy cream/half and half, parmesan, parsley, lemon juice, salt, and pepper to the pasta. Toss lightly and serve.