This post is brought to you by World Market.

Italian Chicken Gnocchi Soup from KatiesCucina.com @WorldMarket #GourmetGetaway #Italian #Soup #Chicken

You guys know how much I love World Market. I mean who doesn’t love to shop their? I can spend hours on end between the home decor and the large gourmet food and drink section. Oh, and if my husband comes along I’m bound to buy a half dozen different craft beers. Today, I’m sharing my recipe for Italian Chicken Gnocchi Soup! As the weather starts to get cooler many Americans run to the kitchen to make a big pot of comforting soup.

Italian Chicken Gnocchi Soup from KatiesCucina.com @WorldMarket #GourmetGetaway #Italian #Soup #Chicken

Gnocchi in a soup? I had the idea brewing in my head for quite some time, and upon returning home from Washington I knew exactly what would make this Italian-style chicken soup stand out. My secret ingredient, salami! I don’t know why, but it never occurred to me to add it to soup. On my first night in Washington we ate at a vineyard. I had a bowl of the orzo and salami soup. It was delicious and packed full of flavor. To be honest, I wasn’t sure what to expect when I first ordered it. Dummy me was thinking it would be large pieces of salami floating in the soup. Nope–nothing like that. It was tiny little diced up pieces of salami. It gave the soup so much depth, and its exactly what it did to my soup here today.


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One Pot Creamy Vegetable Spaghetti Primavera from KatiesCucina.com

I apologize for my absence last week. I have a great excuse… my kitchen was under construction! If you follow me on social media you saw bits and pieces of the progress take place. I cannot wait to unveil my new kitchen next month. We ripped out our formica countertops and replaced them with gorgeous butcher block. Before doing that my amazing husband (seriously, he deserves the biggest shout-out ever he has done it all with minor help from me), cut out two of the cabinet walls to extend my cabinets so I could use the wasted space the builder never built out. I gained an entire cabinet!  My friends at Moen send us the deepest sink on the planet and the new MotionSense Faucet by Moen. We extended our kitchen island so I have even more work space and built on a custom bookshelf to store my ever growing collection of cookbooks and other kitchen stuff. All that happened in the past week. In the coming weeks we have backsplash to do, a new door to install for our pantry, a custom spice rack to build, and hopefully some custom lighting. That’s all phase one, and we are both hoping for it to be done by the end of this month! I’ll share a glimpse into my kitchen on Katie’s Cucina but all the tutorials will be available on my DIY blog, Sew Woodsy.

One Pot Creamy Vegetable Spaghetti Primavera from KatiesCucina.com
Enough about my kitchen, let’s talk about this delicious one pot meatless meal! I’m all for less dishes after cooking and so is my husband who usually is a trooper and cleans them for us after dinner. I don’t know why I make more one pot pasta meals. This meals comes together beautifully in just under 30 minutes. Of course if you have carnivores in your home that demand meat you could always cook chicken on the side, slice it up, and serve it on top of a big bowl of this Creamy Vegetable Spaghetti Primavera! We prefer this dish just as it is. It makes for a wonderful lunch on the weekend and best of all it makes a lot so you could indulge on it later in the week. Or make it as a quick week night meatless dinner.

Head on over to Food Fanatic to get the recipe for Creamy Vegetable Spaghetti Primavera: Buon Appetito for Meatless Monday


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Grilled Italian Chicken with Veggies & Bow Tie Pasta from KatiesCucina.com

I’m so excited to share this recipe with you today. Its a recipe I cook often yet I’ve never shared it with the world and today I’m sharing it for a very special occassion. It’s my dear friend Aggie’s surprise virtual baby shower! If you’ve never visited Aggie’s Kitchen before, head on over there asap and check out her fresh and healthy recipes that the whole family will love. Aggie and I live near each other and I’ve had the opportunity to get to hang out with her in real life a few times now. We also randomly text message each other on any given day. Can I just tell you that I love the girl! We both eat very much alike… mainly vegetarian and every now and then will eat some meat. When I started brainstorming about what I would bring to her virtual baby shower this recipe came to mind.

aggie's baby shower invite

This is the ideal flexitarian meal to make. I’m pretty sure once Aggie reads this recipe she’ll be making it for her family. Tons of veggies and pasta in a light cream sauce and best of all the meat is on the side. So for those who want to partake in the meat you top the chicken right on top of the pasta! I know Aggie likes to eat healthy but today she can indulge a little with a cream sauce in this pasta! 


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Bolognese Sauce

Bolognese Sauce from KatiesCucina.com

Their is nothing quite like a hearty bolognese sauce on top of pasta. I might be a picky-meat-eater, but there is one thing I love, it’s bolognese sauce. My mom was never one to make meat sauce growing up. I think it was partly because I was so anti-meat at a young age. I wish I could tell you a story about how this recipe was passed down from my grandparents who immigrated from Italy, but its not. As I got older I started experimenting and figuring out what worked and what didn’t work in a bolognese sauce. I tried countless recipes and finally found one that I really enjoy.

Bolognese Sauce from KatiesCucina.com

What I can tell you is that I’ve learned to make a big batch of sauce. I serve half the sauce up that evening with dinner and then freeze the rest for a rainy day. The sauce freezes beautifully and you can put it in the refrigerator the day before you want to serve it to thaw it and then reheat on the stove top!  I love this sauce best with my homemade spaghetti recipe, although any pasta works fine.

Bolognese Sauce from KatiesCucina.com

Whether you just top your spaghetti with bolognese sauce or use this recipe for a hearty lasagna–either way your meat-loving heart will be content. This is a great recipe to entertain with. Make the sauce early in the day and just let it simmer on the stove—let the saucy aroma fill your home.

Slightly adapted from Go Bold With Butter

Bolognese Sauce

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Yield: 10

Bolognese Sauce

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 onion, minced
  • 1 carrot, peeled and minced
  • 2 tbsp garlic, minced
  • 1lb. ground pork
  • 1lb. lean ground beef
  • (2) 28oz. cans of crushed tomatoes
  • (1) 12oz. can of tomato paste
  • 1 tbsp dried parsley
  • 1 teaspoon sugar
  • 1/8 tsp red pepper flakes
  • 1/2 cup whole milk
  • salt & pepper
  • fresh parsley, basil, and parmesan cheese for garnish

Directions

  1. In a large pot, heat olive oil and butter. Then add onion and carrot and cook until onion is translucent about 3 minutes. Then add the garlic ground beef and ground pork to the pot. Cook on medium heat, breaking up the meat for 10 minutes or until the ground beef and pork are no longer pink.
  2. Once the meat is cooked add in the crushed tomatoes, can of tomato paste, dried parsley, sugar, red pepper flakes, whole milk, and salt and pepper to taste (I like to add 1/2 teaspoon of salt and pepper at a time). Mix well, place heat to medium-low, and let the sauce simmer for 45 minutes, stirring occasionally. Once the sauce has thickened pour it over pasta and garnish with fresh parsley, basil, and parmesan cheese.
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 Orzo Antipasto Salad via KatiesCucina.com #FlavorsOfSummer

When I think of picnics and barbecues I think of pasta and potato salads. Something about the quintessential side dish that gets me every time. I’ve made my tried and true pasta salad year after year but wanted to spice it up recently at a barbecue. That’s when I created this recipe for Orzo Antipasto Salad. Who doesn’t love tomatoes and fresh mozzarella? Why not put it into a pasta salad? I chose orzo pasta because its light and to be honest I neglect it more often than use it. So I wanted to do something with it.

Orzo Antipasto Salad via KatiesCucina.com #FlavorsOfSummer

This Orzo Antipasto Salad is loaded full of fresh tomatoes, mozzarella, olives, and pepperoni! I also love pasta salads because you can make them ahead of time and nine times out of ten they only get better over time! For this pasta salad I used Gourmet Garden Italian Herbs paste which made a pesto like taste throughout the pasta salad! This salad pairs beautifully with everything from burgers to pulled pork (pictured in the background).

Orzo Antipasto Salad via KatiesCucina.com #FlavorsOfSummer

Katie Original Recipe

Orzo Antipasto Salad

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 8 servings

Orzo Antipasto Salad

Ingredients

  • 1 tbsp salt (for water)
  • 16 oz Box of Orzo Pasta
  • 1/4 cup Gourmet Garden Italian Herbs Paste
  • 1 tbsp Gourmet Garden Garlic Paste
  • 2 tbsp olive oil
  • 10 oz Mini Marzano Tomatoes, halved
  • 1/2 cup mini mozzarella, chopped
  • 1/2 cup Garlic Stuffed Green Olives, chopped
  • 25 slices of Pepperoni

Directions

  1. Cook pasta according to box instruction. Make sure to 1 tablespoon of salt to your pot. Drain the orzo in a colander and run under cool water until the pasta is at room temperature. Place pasta in a large container.
  2. Add to the container the 1/4 cup Gourmet Garden Italian Herbs paste, garlic paste, olive oil, mini marzano tomatoes, chopped mozzarella and olives, and pepperoni slices. Mix well until everything is incorporated. Refrigerate for 30 minutes before serving and store in a sealed container for up to 3 days.
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Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia Onions, Avocados from Mexico, Gourmet Garden Herbs, Johnsonville Italian Sausage, mangos, watermelon and Stemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.

Don’t forget to enter the Flavors of Summer Giveaway



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Lemon Bruschetta Pasta with Grilled Chicken from KatiesCucina.com

Bruschetta. How I love thee. I could eat bowls full of tomato and basil bruschetta. It had been a few years since last making a bruschetta chicken pasta. It use to be my go-to meal and to be honest I have no clue why it fell off the radar. I never blogged about it, so that right there tells me that I think its been almost 4 years since I’ve last made it. If I didn’t blog about it most likely it can be dated as a pre-blog recipe. When I made the recipe I would use a soup-mix pouch to get a lot of the flavors. I did not have the mix on hand and figured I would create my own version using fresh ingredients and flavors!


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Baked Caprese via KatiesCucina.com #recipe #italian #sidedish #vegetarian

If there is one thing in life I love (other than my husband) it’s a good caprese salad. Fresh mozzarella, plump tomatoes, aromatic basil, and a drizzle of extra virgin olive oil. Mmmm I’m drooling just thinking about the coveted fresh salad. While flipping through my digital magazines I saw a tomato basil bake… I thought why not make a baked caprese salad? To me, it was a no brainer! I mean I love cold caprese salad and I love the idea of a crunchy panko bread crumb topping on just about anything!

Baked Caprese via KatiesCucina.com #recipe #italian #sidedish #vegetarian

This baked caprese works as side dish or a main dish. I made this one night last week before I left for the annual BlogHer Food conference (which by the way was amazing and I can’t wait to share a few things from my trip later this week). The night I made this dish I happened to eat it as main course amongst other appetizer like recipes.

Baked Caprese via KatiesCucina.com #recipe #italian #sidedish #vegetarian

This casserole is perfect as a main dish for two or a side dish for four. Although, everyone will love the baked caprese so much you might just need to make a double batch! I’m still trying to figure out what to make for Father’s day dinner this weekend for my dad.  I have a strange feeling he is going to ask for fresh spaghetti with bolognese sauce and if he does I think I’ll be making the baked caprese to accompany our meal. Whether you’re entertaining or it’s a simple meal in you must give this baked caprese recipe a try!

Baked Caprese via KatiesCucina.com #recipe #italian #sidedish #vegetarian

Inspired by Rachael Ray Magazine, June 2013

Baked Caprese

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 4 (side dishes) 2 (main entree)

Ingredients

  • 10 oz. Mini San Marzano Tomatoes, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • salt and pepper
  • 8 mini fresh mozzarella balls, quartered (1/2 cup)
  • 10 basil leaves, thinly sliced and divided
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/3 cup panko bread crumbs
  • 1 tbsp parmesan cheese, shredded

Directions

  1. Preheat broiler.
  2. While the broiler is preheat, slice the mini san marzano tomatoes in half. Toss with olive oil, garlic, salt, and pepper. Add to an oven safe casserole dish. Broil for 10 minutes.
  3. Remove the broiled tomatoes from the oven, mix tomatoes, then add in the 1/2 cup of fresh mozzarella. Broil for 2 minutes.
  4. While tomato/mozzarella mixture is under the broiler mix 1 tablespoon melted butter with 1 tablespoon of olive oil. Add panko bread crumbs and set to the side.
  5. Remove tomato/mozzarella mixture from the oven, add half the fresh basil to the dish, then top with panko bread crumbs. Top with 1 tablespoon shredded parmesan cheese. Broil an additional 1-2 minutes until panko topping is golden brown. Before serving, sprinkle the remaining basil on top of the casserole.
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Lighter Spaghetti Carbonara from KatiesCucina.com

Would you hate me if you knew that I ate my first bowl of Spaghetti Carbonara last year in Europe? Yep totally true. I think the whole egg thing has thrown me off all these years, and thus kept me far, far away from the egg based pasta. But while on vacation I tend to get a little more adventurous. I was craving creamy pasta and I gave it a try… and what do you know? I loved it, and then proceeded to gorge myself until I had a stomach ache (which by the way I don’t recommend that).

I was inspired to make a lighter version of spaghetti carbonara at home. I was craving comfort food. I had a busy day at the office and all I wanted to do was eat a quick comforting dinner and then veg on the couch (which lets get real I rarely ever veg on the couch. I typically get my second wind after dinner and start working on blog stuff until the wee-hours of the morning).

Lighter Spaghetti Carbonara from KatiesCucina.com

So on that sluggish evening (this happened be right after I made tons of homemade spaghetti) I knew I wanted to make pasta but I didn’t know what. I typically make my go-to Shrimp Scampi recipe, but on this particular night I did something I haven’t done in a while… I opened a cookbook! gasp! I find myself opening cookbooks less and less and going straight to the internet. And then, of course,  once I open the cookbook I tend to get lost in it for hours just as I would the internet. That’s when I flipped to this glorious recipe. This was also around Easter time when I had leftover Slow Cooker Ham. Might I add, that I never have ham in the refrigerator, so I felt that this recipe was destine to be cooked. I will tell you that Spaghetti Carbonara is not as scary as it might seem… even if you aren’t a fan of egg yolks–its creamy and comforting and brought me right back to Italy!

Adapted from Cooking Light Five Star Recipes

Spaghetti Carbonara

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

1 cup

Ingredients

  • 8 oz fresh spaghetti
  • 1 cup chopped cooked ham
  • 1/3 cup Parmigiano-Reggiano
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup skim milk
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • 1 garlic clove, minced
  • 1/4 tsp black pepper, coarsely ground
  • 1/4 cup chives, diced

Directions

  1. Cook fresh spaghetti for 3 minutes or until al dente. Before draining the pasta, reserve 1/2 cup of pasta water. Drain the pasta and set to the side.
  2. Heat a large pan over medium heat. Add the diced ham and cook for 2 minutes. Add the pasta to the pan and stir well.
  3. In a large bowl, combine the Parmigiano-Reginnao, sour cream, skim milk, salt, and lightly beaten eggs. Mix well, then add the reserved pasta water. Pour the egg mixture over the pasta and stir until incorporated and cook for 5 minutes. You'll want the sauce to thicken--make sure it does not boil. Stir in ground black pepper and fresh chives and serve immediately.
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Disclosure: There are affiliate links in this post.


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Italian Sausage Bake from KatiesCucina.com

Today, I’m over at Food Fanatic contributing the most divine one-pot meal recipe I’ve created to date. I’d like to introduce you to the Italian Sausage Bake. This is perfect for a weekend meal. Fresh ingredients such as pepper, onions, grape tomatoes, and potatoes tossed with spicy Italian sausage that bakes in the oven for a whopping 2 hours. I’ve made this recipe a few times now, and found that tits best to let the sausage cook on top over the vegetables. The juices from the sausage permeate into the veggies creating the most flavorful and simple dish. Since you have your starches, veggies, and proteins all in one–this is all you have to make. Of course you can always pair it with crusty Italian bread and a side salad.

Italian Sausage Bake from KatiesCucina.com

Visit Food Fanatic to for the full recipe: Italian Sausage Bake: One Pot, One Hearty Meal

Want a chance to win a trip to Italy? Enter the #TuscanyNowCookOff you can enter HERE. One winner will win a weekend getaway to Italy!

Disclaimer: I am paid contributor to food fanatic. There are affiliate links in this post. As always all opinions are my own. 


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 Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake from KatiesCucina.com

I love a meal where I can use up leftovers. Transform them into something new. That is exactly what this recipe is today. Back in January, I shared how to make Spicy Italian Sausage Subs with Fire-Roasted Tomato Sauce in the Slow Cooker. Super simple meal that allows your slow cooker to do all the work for you. Then a few weeks later I showed you how to Roast Red Bell Peppers. Well, I don’t know about you but when I have lots of leftovers I like to transform them. And thus this beautiful Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake came to life.

Not only did I utilize some of the leftovers I had on hand, but I used a few more pantry staples include Dreamfields Pasta, some fresh herbs from my garden, and cheese in the refrigerator. After boiling up my pasta, I toss all the ingredients together and voila a beautiful pasta bake ready in less than an hour. Typically, most pasta bakes are loaded with cheese. This pasta bake just so happened to not be loaded with cheese. I chose to place a few dollops of ricotta in the bake. Every now and then we don’t need our pasta loaded with cheese, right? Ok, maybe I’m wrong, but I loved it just the way I made it. If you love cheese feel free to load it up! Either way–its a great way to use up leftovers!

Katie Original Recipe

Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6

Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake

Ingredients

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a large casserole dish with non-stick cooking spray. Then add in pasta, chopped roasted red bell peppers, spicy Italian sausage, and sauce. Toss well them add 8 dollops (tablespoons) of ricotta, sprinkle with caramelized onions and grated cheese.
  3. Bake for 30 minutes or until the inside of the pasta is hot and the cheese is melted.
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Disclaimer: I received pasta from Dreamfields pasta; however, I was not compensated nor required to write about them. This is a brand I buy on a regular basis and enjoy eating. As always, all opinions are my own. 


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