Category: Fall Pasta

Fall Pasta

Tuscan Veal, Sausage And Porcini Ragu

What can I say, this is delizioso! A ragu that can be served with fresh pappardelle or fettucccine.  See below for link.  If we feel like pici with the ragu (a thick, long Tuscan pasta), I substitute a dried pasta called Strangozzi

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Cauliflower, Pancetta Whole-Wheat Linguine

When the first, sweet cauliflower of the season appears at our Farmer’s Market, I look forward to making this slightly spicy pasta. I really like whole-wheat pasta with vegetable sauces, especially with the crunchy breadcrumb topping. Very rustic but really

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Sweet Potato Gnocchi With Hazelnut Brown Butter Sauce

This was our first course last Thanksgiving, followed by a roast of pork. Sensational. The gnocchi were very light and delicious. The addition of locally sourced hazelnuts found at our Farmer’s Markets makes for an outstanding dish. 1 ¼ lbs. russet

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Turkey Ragu For Pasta

For a printer friendly version of this recipe, click here. I really like the idea of using ground turkey to lighten up a ragu. Anyone who loves Italian pasta needs a really good tasting ragu recipe and I think this

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Creamy Tomato Pasta With Leftover Turkey

For a printer friendly version of this recipe, click here. Wouldn’t you know it, after Christmas a couple of years ago I had some leftover turkey!  We felt like having some pasta so I thought “why not make up a

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Osteria Pazzo Spaghetti With Tomato Sauce

This is my version of the simple, yummy, spaghetti with tomato sauce we had at Osteria di’ Pazzo  restaurant in Florence. 2 – 3 First Course Servings 6 – 8 oz. dried spaghetti 3 – 4 Tbsp. EVO (a new oil

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Phyllis’ Paccheri With Turkey Bolognese Sauce

For a printer friendly version of this recipe, click here. When we were in Rome a couple of years ago, we noticed the Romans ordering this pasta shape. It’s a 2” long, hollow pasta, larger than rigatoni and lately I have

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Middle Eastern Couscous

This couscous would make an excellent accompaniment to Lamb. Makes 6 Servings 1 ½ cups water 2 Tbsp. butter 1 Tbsp fresh lemon juice 1 tsp. salt 1 ½ cups couscous ½ cup green peas, blanched if fresh or thawed if frozen

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