by Emily
I am a big - no, wait, actually, ENORMOUS - fan of pasta. Who isn't, really? But for me, it's more than just how good it tastes. I love pasta because I can usually make a family-sized meal in record time, and a lot of times, I can make a big enough batch that we can either eat another full serving for dinner the next night, or freeze a portion to use a few weeks later. SAVING MONEY EITHER WAY. Win!
I thought I'd share my three most-used pasta recipes, all of which I found in Martha Stewart's Everyday Food magazine, which I have subscribed to for two years, going on three. I LOVE THIS MAGAZINE. I have the Everyday Food: Great Food Fast cookbook as well, which is comprised of back-issue recipes and it has made my life so much easier and tastier. I think that cookbook was the turning point for me: I went from being the person who had no idea what or how to cook, to someone who likes cooking and is pretty confident that she can churn out SOMETHING that SOMEONE will enjoy on a regular basis. As an added bonus, I rarely set the smoke alarm off anymore.
[photo credit: marthastewart.com]
Pasta and Easy Italian Meat Sauce
If you can, simmer this for at least an hour, although you don't absolutely HAVE to. Even better is if you can let it simmer for a few hours, then let it cool and sit overnight in the fridge and reheat it the next day. The sauce will have thickened and congealed and the flavor is really intensified, and then it is HEAVEN. This freezes really well, too, which GOOD THING, because it makes A LOT.
Baked Penne with Chicken and Sun-dried Tomatoes
This one is creamier and heartier, but still absolutely delicious, and perfect for mid-winter when you could use a big, painfully stuffed belly to keep you warm at night. My favorite thing is that the recipe is scaled for TWO DISHES, one of which you can eat right away, while you freeze the second. Goes perfectly with a big salad and some fresh bread. But I don't think it serves four. Unless you're capable of that little thing called "portion control," which apparently I am not.
Linguine with Turkey Sausage and Peppers
This recipe is on rotation at our house every two or three weeks, and has been for, oh, THREE YEARS or so. We love it. It's a little lighter and healthier thanks to the turkey sausage, and it's simple to make since it only has a handful of ingredients. Most of the time, I leave out the arugula, but that's because I forget to buy it. Truth be told, I refuse to use linguine noodles with this recipe. I think short noodles (rotini or campanelle are my favorites) work with the sausage and strips of pepper much better. That just means I can shovel it in my mouth faster.