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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Spicy Enchilada Sauce

Spicy Enchilada Sauce - easy to make at home and only takes 15 minutes!  via KatiesCucina.com

Last month, I had this brilliant idea for a recipe, but the only problem was that I needed enchilada sauce. I was out of the jarred variety and well I didn’t feel like going to the store. That is when I had an ah-ha moment, “wait I can make my own“. My husband looked at me in disbelief… you can make enchilada sauce? Of course, I proceeded to reply in a smart-alic tone… I mean come on. You can make everything yourself (or just about everything). So that’s when I proceeded to spend the following 10 minutes looking at recipes; comparing ingredients and preparation methods.

I did an inventory of all the ingredients on hand. Confirmed that I had everything and got to work. I think I amazed my husband with this one. In less than 20 minutes, our home smelled of Spicy Enchilada Sauce! Truly aromatic, in my opinion. I gave my husband a taste of the sauce and not only was he sold but high impressed. I’m not sure if I will ever use store bought enchilada sauce again. After learning how easy it is to make and then of course tasting the rich deep flavors. Nothing beats the homemade version. I used 1 jar for my Chicken Enchilada Stuffed Peppers (recipe to come), and then saved the rest for ground beef and black bean enchiladas (also to come). I sealed the other two jars up and refrigerated them until the next day when I proceeded to cook more!

Adapted from Emeril Lagasse

Spicy Enchilada Sauce

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 22 minutes

Yield: 3 cups

Spicy Enchilada Sauce

Ingredients

  • 3 tbsp vegetable oil
  • 1 tbsp flour
  • 1/4 cup + 2 tbsp chili powder
  • 2-1/2 cups chicken broth
  • 12 ounces tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1/2 tsp salt

Directions

  1. In a medium saucepan, heat vegetable oil to medium heat then add flour, Stir with a wooden spoon, and cook for 1 minute.
  2. Add chili powder, stir well, and cook for 30 seconds. Then add chicken broth, tomato paste, oregano, cumin, cayenne pepper, and onion powder. Stir to combine and bring to a boil. Reduce the heat to low and cook for 15 minutes (the sauce will begin to thicken and smooth out). Serve on enchiladas or store sauce in sealed container for up to 3 days.
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Reuben Panini

 Reuben Panini from KatiesCucina.com @KatiesCucina #Irish #Sandwich #Recipe

I think everyone knows me pretty well by now that I love to transform leftovers into something magical. Transform them into a new meal. So over the next few days you’ll learn about different ways to transform your leftover Corned Beef and Cabbage. Today, I’m sharing with you an easy lunch (or dinner). Instead of your traditional Reuben sandwich make a Reuben Panini! It steps it up a notch and (in my opinion) it makes it fancy.

Reuben Panini from KatiesCucina.com @KatiesCucina #Irish #Sandwich #Recipe

Last week, I shared how to make your own Russian sauce. Well, this is the first of three recipes where that big batch of Russian sauce will come in handy. Today we are going to smear that Russian sauce on two pieces of fresh rye bread, and then of course if your inclined too… dunk your Reuben Panini in the sauce as you eat it bite-by-bite. If you choose this option and are sharing a meal with people you love make sure you give everyone their own bowl of Russian sauce to dunk in… no double dippers allowed!

Reuben Panini from KatiesCucina.com @KatiesCucina #Irish #Sandwich #Recipe

I often forget to give my panini press a workout. While I’m being honest here, this is the only way I like to eat sandwiches; pressed, toasted, with beautiful grill marks. There is something about a pressed sandwich that I can’t resist. You give me a plane jane sandwich that isn’t toasted and I most likely won’t eat it! So if your like me and want to reinvent leftovers… make these sandwiches the day after St. Patrick’s Day. Your friends and family (or maybe just yourself) will thank you!

Reuben Panini from KatiesCucina.com @KatiesCucina #Irish #Sandwich #Recipe

Katie Original Recipe

Reuben Panini

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1

Reuben Panini

Ingredients

  • 2 slices of Rye bread
  • 1 tbsp butter, softened
  • 2 tbsp Russian sauce
  • 2 thick slices of leftover Corned Beef
  • 1/4 cup drained sauerkraut
  • 2 slices of Swiss cheese
  • 1 pickle

Directions

  1. Preheat panini press to high heat.
  2. While panini press is heating up spread one tablespoon of softened butter on the outside pieces of the rye bread. Then spread one tablespoon of Russian Sauce on each side of the rye bread. Place Corned Beef on top of one side of bread followed by drained sauerkraut, and top with two slices of Swiss Cheese. Place second piece of bread on top of the sandwich (Russian sauce side down, buttered side up).
  3. Place the sandwich on the panini press and cook for 5 minutes or until the panini is golden brown and cheese has melted. Serve with a pickle and additional Russian sauce if desired.
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Homemade Russian Sauce

Homemade Russian Sauce from KatiesCucina.com

You can’t have a Reuben sandwich without Homemade Russian Sauce. I’m sharing this recipe today in preparation for a few pretty amazing Irish themed recipes I’ll be revealing next week. Think sandwiches (hint there is one in the background) and dips!

Homemade Russian Sauce via KatiesCucina.com

Many of you know that I have a phobia. Ok maybe its not a phobia more of a dislike, despise, hate, etc you get the point…. its ketchup. Yes. I know. This can be pretty odd and well down right wrong for a food blogger to not like ketchup, but its one food item on this planet I can’t stand. It smells horrid (like dirty feet) and well it tastes god-awful. I was scared as a child and since then have written it off. I’ve asked co-workers to dispose of trash in a different location so I couldn’t smell the lingering of ketchup fumes all day long. You get the point. I hate the stuff. And why would a rant about ketchup be relevant to Russian Sauce. Well because when I was researching how to make it I found that so many recipes called for ketchup to be used in the sauce. So I searched and searched until I found the perfect sauce recipe (that had no ketchup required). I stumbled across this recipe on the Food Network website and new this was the sauce.

Of course after I made it I really know it was the sauce! This Russian sauce could be used as a dressing as well. On a salad, smeared on a sandwich, layered in a dip… the options are endless. So if your like me and hate ketchup this is the Homemade Russian Sauce for you!

Adapted from Zingerman’s Deli via Food Network 

Homemade Russian Sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 cups

Homemade Russian Sauce

Ingredients

  • 3/4 cups mayonnaise
  • 1/4 cup plus 2 to 3 tbsp chili sauce
  • 2 tbsp sour cream
  • 2 tsp curly parsley, chopped
  • 1 tbsp + 1 tsp minced Spanish onion
  • 1 tbsp + 1 tsp minced dill pickle
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp grated horseradish
  • 1/4 tsp Worcestershire sauce

Directions

  1. In a large food processor, combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce. Pulse until well incorporated for at least 30 seconds.
  2. Serve immediately or store in the refrigerator in an air-tight container for up to 5 days.
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I know that its starting to cool down in most of the country right now, but here in Florida it is still summer hot. I’ve yet to slow down on the grilling. I love eating kebabs. Something about eating food off a stick just seems better than eating it with a fork! I won a McCormick Spice Set in July at Julie’s Cook for the Cure party. I was excited to try all of McCormick’s new Gourmet Collection of spices but especially so for the Moroccan Seasoning. I love Moroccan food and unfortunately, don’t cook it enough in our home. I decided to make my own version of a Moroccan Pork Kebab with a few simple ingredients I had on hand. I served these as our dinner along side of a bed of couscous. It was a perfect, simple, yet flavorful meal. You could also, entertain with these kebabs and serve them up as an appetizer!

Moroccan Pork KebabsSource: Katie Original

Moroccan Pork Kebabs

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 14 6-inch skewers

Moroccan Pork Kebabs

Ingredients

  • 1 lb Pork Loin, cut into 1 inch cubes
  • 2 zucchini, cut 1 inch thick
  • mushrooms
  • 2 tbsp Moroccan Seasoning
  • 1 tbsp olive oil
  • 1/2 cup Sour Cream
  • 1 tbsp Dill, minced
  • 2 tbsp Cucumber, peeled and minced
  • 1/2 tsp garlic, minced
  • 1/2 tsp lemon juice
  • salt & pepper to taste

Directions

  1. Pre-heat grill to high heat, clean, and reduce heat to medium.
  2. While the grill is pre-heating, cut the pork loin into 1-inch cubes. In a large zip lock bag place the pork in the bag followed by the Moroccan Seasoning and olive oil. Seal the bag and mix well. Place the pork in the refrigerator while you prep the rest of the meal.
  3. Cut the zucchini and clean the mushrooms, set aside.
  4. Pull the pork out of the refrigerator and begin skewering the pork, zucchini, and mushrooms (in whatever order works for you).
  5. Place the kebabs on the grill for 5 minutes, then turn, and cook for another 5 minutes. Your internal temperature of the pork should read at the very minimum 145 degrees.
  6. While the pork cooks put together the sour cream dill sauce. In a large bowl, place 1/2 cup sour cream, 1 tablespoon fresh minced dill, 2 tablespoons finely diced cucumber, 1/2 teaspoon of fresh minced garlic, 1/2 teaspoon of lemon juice, and salt and pepper to taste. Mix well and place in refrigerator until the kebabs are done.
  7. Serve the kebabs as soon as they are done cooking with the sour cream dill sauce.

Notes

If you are using wood skewers, make sure you soak them in water up to 30 minutes before grilling. This will help them not burn as quickly on the grill!

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zucchini-lasagna

I’m sure some of you are wondering what this dish is about. Zucchini Lasagna? Say what? I’m going to preface; I’ve been tending to and nurturing a rather large garden this spring. My husband and I planted not one but two zucchini plants–thinking that we might yield 3 or 4 zucchini’s. Boy, were we wrong. Just in the past week we’ve yielded 5 large zucchini’s and then there is a plethora of yellow squash which I’m not even going to ramble about in this post. With our abundance of zucchini growing in our back yard I’ve started coming up with a few new zucchini recipes. If your a lover of zucchini your going to be a big fan of the upcoming zucchini recipes! I’ve been dreaming up this little side dish for a while now. It all started when I received the OXO Hand-Held Mandoline Slicer in my swag bag at Food Blog Forum in March, and that’s when I learned about the OXO Slice It Up contest. Grand prize recipe wins $500 in OXO products. I’m going to be honest here–I’d love to redo my entire pantry with a million POP containers!

And on that note…. I hope you were able to guess what the giveaway today is… It is the most amazing and gorgeous tool that has came into my kitchen in the past year. I’m in love and my husband is totally aware that my love I share for him is also being shared right now with a kitchen gadget. Meet OXO’s Hand-Held Mandoline Slicer!

OXO Hand-Held Mandoline Slicer

I don’t think I’ve chopped anything in the past 2 months–everything has been sliced. It’s easy to slice and easy to clean and I can have a cucumber and tomato sliced in half the time it would take me to chop. This hand-held slicer is adjustable for slices in 3 thicknesses. You can rest the bottom against a cutting board or for picture purposes like I’m doing hover it over a cutting board or the way I best like to use it is by hooking the edge over a bowl so that all of your food contents slice in one place!

OXO Hand-Held Mandoline Slicer

I think one of the main concerns that has kept me from investing in a mandoline was the fact that I’m terrified of sharp objects, and I could envision myself slicing a finger off. I know–I’m odd. Naturally, when I got the Hand-Held Mandoline Slicer I was excited and terrified all at the same time–until I inspected the kitchen tool and saw the handy dandy food holder! It protects your hands and covers the blade when your not using it! Pictured above is me slicing my home-grown zucchini on the level 3 of the slicer!

Now, let’s get back to the fab side dish. Yes, that’s right this is a delectable side dish that mimics a classic pasta based lasagna. Instead of starchy noodles I’ve supplemented them for thin-roasted slices of zucchini. I made an herb cheese that is out of this world and a simple tomato sauce to top it off! I used small 6-inch creme brule ramekins to make individual side dishes. Before I could even sit down to the dinner table my husband had already devoured his side and was asking for a second helping.

Look at the pure beauty of this dish! Admire those gorgeous ribbons of roasted zucchini and the deep red grape tomatoes. You’ll notice I didn’t drown the layers of zucchini in sauce. I wanted to be able to taste all the flavor profiles that I created. Take note, that you will have sauce leftover. Don’t be afraid to toss some pasta with it or dip a crusty loaf of Italian bread in it!

*Make sure you enter the OXO Hand-Held Mandoline Slicer giveaway below using Rafflecopter.

a Rafflecopter giveaway

Source: Katie Original

5.0 from 2 reviews

Zucchini Lasagna
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 zucchini’s (thinly sliced using the OXO Hand-Held Mandoline Slicer)
  • Drizzle of Olive Oil
  • Salt & Cracked Black Pepper to Taste
  • 1 pint grape tomatoes
  • ½ cup ricotta cheese
  • ½ package of Boursin Garlic and Herb Cheese (5.2oz)
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • 2 tbsp parmesan cheese
  • 2 garlic cloves, chopped
  • ¼ cup chicken broth
  • ¼ cup wine
  • 2 tbsp basil, leaves torn
  • 1 tsp sugar
  • dash of red pepper flakes
Instructions
  1. Preheat the oven to 425 degrees. While the oven is preheating begin thinly slicing your 4 zucchini’s. Lay them out on a large baking sheet and drizzle with olive oil. Make sure ever zucchini has been lightly coated. Then sprinkle with salt and cracked black pepper. Roast for 8-10 minutes or until golden not burnt.
  2. While the zucchini is cooking; in a medium size pot heat 2 tablespoons of olive oil on high heat for 1 minute. Then add the pint of grape tomatoes and reduce heat to medium. Mixing the tomatoes well and then place a lid on the tomatoes. *The tomatoes will begin to sweat; bursting in the pot creating the most aromatic sauce, ever!
  3. While the tomatoes sweat let’s make the cheese! In a small sauce pan add ½ cup of ricotta and a ½ package from a 5.2oz package of Boursin Garlic and Herb cheese on medium heat. Stirring until the cheeses have melted and combined. Add chopped basil and parsley along with the parmesan cheese and cook until hot and well combined.
  4. At this point your zucchini should be ready to be pulled out of the oven — if you haven’t done so already take the zucchini out of the oven, turn off the oven, and set the zucchini to the side.
  5. Let’s finish the sauce! Mix the tomatoes then add the chopped garlic along with the chicken broth. Mix well then add the sugar and red pepper flakes. Mix well again and at this point most of the chicken brother should have evaporated at this point–lastly add the ½ cup wine and bring the sauce up to high heat. Mix well–all tomatoes should be soft and not true to original form. Turn the heat off and place a lid on the pot.
  6. Let’s put this dish together; Using a small ramekin layer 3 pieces of zucchini on the bottom and then a dollop of the cheese mixture (about a tablespoon) then another 3-4 layers of zucchini, followed by another dollop of cheese, and lastly another 3-4 layers of zucchini followed by a dollop of tomato sauce. Repeat this step until you have 4 ramekins. Serve immediately with a sprig of fresh basil, and indulge.
Notes
*To make this vegetarian substitute the chicken broth for vegetable broth *If you don’t have wine or don’t want to cook with it substitute it for more broth. *You will have left over sauce–toss the remaining sauce with pasta and call it a day!

 


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Are you tired of eating the same old plain-jane cranberry sauce? Mix up your typical traditions and add some raspberries to your sauce. This is an easy-spruce-up-an-old-can-of Cranberry sauce kind of recipe. I loved this sauce, but my husband unfortunately wasn’t a fan of the raspberries. The raspberries really sweeten it up and give it a fruitier flavor! 
Do you typically stick with the canned cranberry or make your own? 


Prep Time: 2 minutes
Cook Time: 10 minutes
Servings: 10 servings

Ingredients: 
1 cans (14 oz. each) jellied cranberry sauce
1 bag (10 oz.) unsweetened frozen raspberries

Directions:
1. Combine the cranberry sauce and frozen raspberries in a microwavable bowl. Microwave on high power, stirring occasionally, until the cranberry sauce has melted, about 8 minutes. Let the mixture cool to room temperature. Strain, if desired, to remove any seeds. Cover and refrigerate until chilled.



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My brother in-law has started spear fishing on a weekly basis. The upside to this is that I’m getting free fresh fish on pretty much a weekly basis! I’ve been searching for fish recipes a lot lately. Trying to switch things up a bit. I found this recipe and pretty was a bit skeptical since I didn’t think my husband would like the cornmeal aspect of this. I was so wrong, and I’m so thankful I followed my intuition and cooked this recipe. This is now my new go-to fish recipe. The cornmeal crust is unexplainably delicious, and the tartar sauce has a wonderful variety of flavors in it and yet perfect for dipping this battered fish in. I’ve never been one to like tartar sauce, but I made it anyways and am a new believer in tartar sauce! 

Look at the flaky fish in the inside and the crunchy breading on the outside. My mouth is salivating just thinking about this recipe. The next time you plan to cook fish I hope you’ll give this recipe a try. I promise you won’t be disappointed.


Source: Epicurious
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


Ingredients:
For tartar sauce

  • 1 cup mayonnaise
  • 2 tbsp chopped fresh parsley
  • 1 tbsp finely chopped shallot
  • 1 tbsp sweet relish
  • 2 tsp fresh lemon juice
  • 1 tsp whole-grain or coarse-grain mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper


For fish

  • 1 cup yellow cornmeal (not coarse)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 4 (5-oz) flounder fillets
  • 3/4 cup vegetable oil



Directions:

1. First you will want to make the tartar sauce. Using a food processor pulse all sauce ingredients together until parsley is finely chopped. Place in the refrigerator to chill until your fish is ready to be served. 

2. Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.

3. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.



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I’ve found my new favorite pasta dish. I’ve made this recipe 3 times since originally making this last month. It’s that good. Whether you add the seafood or not, the vodka sauce is to die for. This was my first time making vodka sauce. I know… gasp. I didn’t realize how easy it was until after I made it. I did alter the recipe a tad. I added some fresh herbs in the sauce and also on top of the pasta. I added a tablespoon of sugar. I like a sweeter sauce. I also didn’t add the full 1/2 teaspoon of red pepper flakes like Paula suggest. You can always add heat but you can’t take it away. Because of that I always tend to add less and then once it’s done everyone can add more if they desire too. I ended up adding more and I think the 1/2 teaspoon would most likely be bearable, but I didn’t want to ruin a perfectly good meal. If you tend to not like spicy… add a little and work your way up. If you love seafood and you love pasta I promise your going to love this super simple dish. I can’t wait to serve this at a dinner party… it’s perfect dinner party food! 



Adapted from: Paula Deen
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 


Ingredients: 
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup vodka
1 14oz can crushed tomatoes
1/2 cup heavy cream
1/4 tsp red pepper flakes
1 tbsp sugar
2 tbsp fresh pasley, chopped + more for garnish
2 tbsp basil, chiffonade
salt and pepper
1/2 lb bay scallops
1/2 lb shrimp, peeled and deveined
1 lb linguine
*Parmesan Cheese 


Directions: 
1. Cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions. 


2. While the pasta is cooking heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant (about 1 minutes). Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, sugar, fresh basil, fresh parsley, and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.


3. Drain and transfer the pasta to the pot where the seafood vodka sauce is cooking. Mix in the sauce and toss to combine. Serve immediately; top with more fresh parsley and freshly grated parmesan cheese.


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Homemade Marinara Sauce

I’ve adapted the dipping sauce recipe from Tyler Florence’s Calamari Fritti recipe into my own version of  homemade marinara sauce! I love this sauce and it’s so versatile, you can make triple the serving and freeze the leftovers for later! 

Yield: 2 cups

  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 6 fresh basil leaves, hand-torn
  • 1 (16-ounce) can crushed tomatoes
  • Pinch sugar
  • Kosher salt and freshly ground black pepper

1. Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft.

2. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil.

3. Serve on top of your favorite pasta or use as a dipping sauce with fried calamari.


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