A Taste For Spice »

Masthead header

Tag Archives: pasta recipes

SAUSAGE & ARTICHOKE PASTA

Making this Sausage & Artichoke sauce is not only easy but tastes better the next day, and even a few days after. It’s the perfect make ahead meal for leftovers through the week. It can be mixed with any kind of pasta and any shape that you love most. Personally, I love bite sized pasta like rotini but lately I’ve been keeping an eye on my total daily carb intake and so to compromise by not completely missing out on pasta, I’ve discovered this incredible Organic Black Bean Pasta by Explore Cuisine that is shaped as spaghetti. It has a total of 25g of protein and 8g net carbs per serving with 4 servings in the package of pasta. You can find them at most grocery stores and also at better cost on Amazon if you purchase a small bulk.

It literally cooks just like pasta, with the same bite like pasta, and surprisingly enough a fairly neutral flavor as well. Its color is of black beans but doesn’t affect taste nor does it bleed color into your food. I seriously didn’t think anything would ever convert me but this really did. With that said, it’s all types of diabetic friendly and great for those who live a low carb lifestyle. Oh, one big plus about this pasta is that you actually feel full and satiated in comparison to regular pasta.


Print Recipe
SAUSAGE & ARTICHOKE PASTA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot with water, bring to boil, and follow instructions on the package to cook pasta.
  2. In a large pan, saute the turkey Italian sausage, onions, pepper, and salt. Use a wood spoon to break up the sausage into small pieces.
  3. When the sausage is almost cooked through, add the garlic powder, diced tomatoes, and artichoke hearts. Stir frequent until the sausage is cooked through. About 5 minutes.
  4. Add the goat cheese and spinach. Stir until the goat cheese melts and everything is mixed together well.
  5. Serve hot over pasta.

SUMMER ITALIAN SHRIMP PASTA

There are so many people today who have a lot going on in their lives and unfortunately home cooked meals are typically one of the first things that get sacrificed in those busy schedules. So dishes like this is another one to go on the list of “quick and easy” as well as a perfect leftover for lunch or dinner throughout the week. It keeps great for a full week in the fridge.

This is one of my favorite recipes I never get sick of that I tend to make double batches of because I’m slightly addicted to its flavor and the convenience. I have used gluten-free pasta too and it tastes just as great. If you’re struggling to find a good gluten-free pasta try out ones made of brown rice like Tinkyada. Between texture and flavor they’re really the best I’ve found yet. You can typically find it in most stores but if not Amazon.com is awesome!

Print Recipe
SUMMER ITALIAN SHRIMP PASTA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot of water to start the boil for the angel hair pasta.
  2. Heat a large pan on medium-high heat and pour in the olive oil. Saute the sun-dried tomatoes and leek for about 3 - 5 minutes until they start to soften.
  3. Add the minced garlic stirring constantly a few more minutes to prevent burning. Add the shrimp, stir and allow them to cook half way before adding the chopped kale. Once the shrimp turns pink, toss in the drained angel hair pasta.
  4. Drizzle any additional olive oil you may need to lightly coat everything. Add salt and pepper to taste.
  5. Toss with desired amount of grated parmesano reggiano cheese right before serving.

TUNA CASSEROLE

Who doesn’t love comfort food? Comfort food is seriously some of the easiest dishes to make. They’re quick, full of flavor, filling and of course satisfying! With this being my favorite time of year I have to share with you a more basic meal I grew up eating. My Mom always whipped this up using those crunchy shoestring potatoes inside and on top and it was beautiful gluttony. Which you can do so if you like! But I love my veggies and it eases my guilt when I can mix them into a dish like this. I’m telling you though they add a fantastic gourmet flavor that you’ll be glad to have made a huge batch for leftovers.

And let’s face it… part of my mission in sharing this food blog is to make things a little more healthier without compromising flavor.  If you don’t like leeks, use onion instead, actually add anything you like. If I have mushrooms in the fridge I’ll slice them up and add to the saute. And if you’re a garlic freak like me then try roasting a head of garlic and throwing them in the mix. YUM!

Print Recipe
TUNA CASSEROLE
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place a large pot of water filled with water over high heat to get the water boiling for the macaroni.
  2. Meanwhile saute the bell pepper, leek, jalapeno, salt, and pepper with olive oil over medium heat until they're almost soft. Then add the frozen peas. Stir the veggies around for another two minutes until the peas thaw then turn off the heat and set aside.
  3. Cook the noodles from both mac 'n cheese boxes as directed on the box. Once you've drained the pasta and returned to the large pot, add the two cheddar cheese pouches that came with the boxed mac 'n cheese. Also add the can of cream of mushroom and milk. Stir everything together until it's well incorporated.
  4. Lastly, fold in the 1/3 cup of grated parmesan cheese, albacore tuna, and sauted veggies. Place the casserole into a 9" x 13" baking dish (or a deep 9" x 9"). Sprinkle a thin layer of grated parmesan cheese on top with the remaining 1/4 cup.
  5. Bake at 375 degrees F for 20 - 30 minutes or until it's bubbling and the top is golden brown.

BRACIOLE & ITALIAN SAUSAGE

If there’s ever a meal that really brings back good memories of my childhood, it would be this one! There were so many years of family gathering around a long stretch of tables that flowed from the dining room and well into the living room hoarding some of the best Italian food there is. And among everything it was this particular dish that never failed to bring an already satisfied tummy just from the aromas to a starving existence. I’m telling you! Give yourself a weekend to enjoy your time in the kitchen with some family or friends to round these little bracioles together!

Slow cooking the Italian sausage for 8 hours draws all the natural fat from the pork and creates a hearty depth of flavor to the marinara sauce. And the sausage really melts in your mouth. The braciole becomes infused with all the flavors from the sauage, Marinara Sauce (try my homemade marinara for this recipe!) and it’s own stuffing; your taste buds may be a little overwhelmed with pleasure. I must admit… this is one of the many reasons why I would never turn back time and go back to my childhood. Because I would have to wait so long until the next time I can have this dish. Nowadays, if I want it… I can make it whenever I want to!

While I love sharing… this is a tough one to share because sometimes it’s fun to have little secrets and excite people. But honestly, I’m trying to share more and be a little less selfish in that regard. So please, try this some time. And hopefully it will spark some ideas for you to create your own in the future. Enjoy!


Print Recipe
BRACIOLE & ITALIAN SAUSAGE
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. If the meat isn’t already cut into individual pieces then go ahead and cut pieces that are about four inches long and 3 inches wide. Then pound each one thin with a meat tenderizer to about 1/4“ thick.
  2. In a bowl, combine the fresh basil, garlic, Italian bread crumbs, parmesan cheese, romano cheese, pepper, and salt together. Then using a spoonful of the mixture lay it down the center of each piece of meat.
  3. To roll the braciole together start at one end of the meat and roll it up tight using your fingers to catch any of the mix that may fall off pushing it back towards the center. Cut some cooking twine to tie around both ends firmly.
  4. With a large sauté pan over medium-high heat, drizzle the bottom with olive oil and sear the Italian sausage for a couple minutes on each side until the skin creates a crust. Transfer them onto a plate and set aside.
  5. Sear the braciole for two minutes on each side as well and put them on the plate.
  6. Cut the Italian sausage in half down the center and place them into a slow cooker set for 8 hours, along with the braciole and marinara sauce. Keep it covered the whole time.
  7. Let it slow cook for about 8 hours. Gently move the meat around a few times throughout the slow cooking process.
  8. Serve over pasta.