I love pasta – any kind, and of course with bacon and butternut squash – how can you lose?
- 1 butternut squash (2 lb.) peeled, cut in 1 inch cubes
- 1/4 tsp. crushed red peppers
- 5-6 slices of bacon, cooked crisp and chopped
- 2 tbsp. olive oil
- 4 cups elbow pasta
- 1 tub three cheese cooking crème
- 1/4 cup whipping cream
- 2 cups of shredded four Italiano cheese, divided
Heat oven to 400 degrees.
Spray a 13 x 9 inch baking dish with a non-stick product like Pam. Combine the squash, crushed red peppers, and olive oil. Pour into baking dish and bake for 35-40 minutes until the squash is tender. While this is cooking, cook the pasta as directed, omitting any salt.
Drain the pasta, reserve 1/3 cup of the water. Add to the squash mixture with the cooking crème, cooking water, whipping cream, bacon and 1 cup of the shredded cheese. Mix lightly .
Level it out in the pan and sprinkle the remaining cheese on top.
Bake for 2-25 minutes until heated through completely.
Serve with a crisp green salad, warm dinner rolls and, of course, a nice cold beverage.
Spicy Clams With Linguine For a Special Night
This recipe will serve two, so adjust if having company for dinner.
- 8 oz. linguine
- 2 tbsp. olive oil
- 2 minced cloves of garlic
- pinch of crushed red pepper flakes
- 1/4 cup white wine
- 18 littleneck clams, scrubbed *
- 1 tbsp. unsalted butter, freshly ground pepper
- 1/4 cup flat leaf parsley, plus 1 tbsp. thinly sliced stems
- Generous amount of grated Asiago cheese -optional
Bring a pot of generously salted water to a boil. Cook the linguine until al dente. Reserve 1/2 cup of the water. Drain the remaining water.
Heat the oil in a large pot over a medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, making sure to stir continuously. Add the wine and bring to a simmer. Increase the temperature to medium-high and add the clams. Cover and cook until the clams open (4-6 minutes). Should any of the clams not open up, be sure to discard.
Stir in the butter, parsley and stems. Add the pasta and toss to coat completely. Add the pasta water, 1 tbsp. at a time until the sauce is loose and creamy. Top with a sprinkle of freshly ground pepper and grated Asiago cheese if you wish.
*TASTE first, then add a little salt if necessary as the clams are naturally salty and you do not want to ruin the dish.
Divide equally into your prettiest bowls, garlic toast and chilled wine. What a date night this could be. Enjoy.
Tagliatelle With Creamy Shrimp Sauce
I must have been born in Italy in my first time around. I happen to love pasta, especially Fettucine Alfredo. This is close and just as fabulous.
When cooking pasta, remember not to add oil to the cooking water (sauce will not adhere to the pasta) and do NOT rinse the pasta after cooking. This will only remove the starchy coating of the pasta and, again , the sauce won’t adhere.
Okay, with that in mind, here we go…
- 1 tbsp. olive oil
- 2 lbs. shrimp, deveined , tails removed
- pinch of salt and pepper
- 1 medium white onion, peeled and chopped
- 1 garlic clove, minced
- 2 cups (yup) whipping cream
- 1 pound Tagliatelle pasta
Cook the pasta in a large pot of boiling water, being sure to add salt now as it will be only only time you can actually season the pasta.
While that is cooking, in a skillet heat the olive oil and add the onion. Cook until soft and translucent. Add the garlic and cook a further 30-45 seconds, until it becomes fragrant.
In the skillet, add the shrimp and cook, tossing to cook all over, until they turn a beautiful pink colour (about 2-3 minutes).
Add the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon (about 15 minutes). Do not let this burn. Season with a pinch of salt and pepper.
When draining the pasta, reserve about 1/2 cup of the cooking water. Add the pasta to the sauce and stir to coat. Add the shrimp and fold into the pasta. If needed, add the cooking water to make the sauce creamy and yummy.
Pasta With Grilled Tomato And Corn
I love beefsteak tomatoes and corn on the cob…put them together with pasta and cheese and Wow! you have real flavour explosion. Bersides, it is summer time and this is an awesome meal on a hot day.
- 3/4 lb. of curly pasta
- 1/4 cup olive oil (plus more for grilling)
- 1 1/2 lbs. beefsteak tomatoes, halved
- 3 ears fresh corn on the cob
- 1 cup ricotta cheese
- fresh basil, torn – optional
In a large pot, cook pasta according to pkg. instructions. Drain and return pasta to the pot.
While the pasta is cooking, heat the grill to high, clean and lightly oil. Toss the tomatoes and corn with 2 tbsp. oil and season with salt and pepper. Grill, turning occasionally until charring spots appear and they are tender (about 6-7 minutes). Remove from the grill and let cool slightly.
Chop the tomatoes, cut the corn from the cob; add all of this to the pasta and stir with the remaining 2 tbsp. of oil. Top with the ricotta cheese and a sprinkle of the torn basil (if using).
This can be served warm or just a room temperature. Add a glass of the chilled grape, fresh rolls and who needs anything else?
Impromptu Dinner With Our Neighbour
Yesterday morning my husband brought up a bag of frozen Heritage tomatoes we put away last summer and asked me what I thought he should make. I immediately said “Bolognese sauce” and we went from there.
I looked across the street at my neighbour’s house and said we should invite her tonight. Now, this is on-the-spot- dinner planning (at it’s best, I may add).
Menu should be simple but tasty, right?
Okay, here we go….cheese and crackers with a glass of wine and conversation. Now we leave the comfy and warm livingroom and enter the breakfast room.
Then a terrific crisp salad with Don’s special dressing to start the dinner off. On the table we have a small plate with oil and fig/balsamic vinegar. In this you dip fresh baguette slices….yummmmmm. Now it begins…
Once the salad is finished, the pasta and sauce is next. Now let me tell you….you can’t get enough of that sauce. Good grief, it is sooooo good.
More wine, conversation and now dessert. Don told me I had to make something that would go wtih the pumpkin ice cream we had in the freezer. Okay, thinker on….skimming through all the desserts I have on my site I found one. Sticky Toffee Pudding with caramel sauce. Add a scoop of the pumpkin ice cream and it was fabulous! Watch the presentation, of course.
Table was set…take a peek. This was done with our “kitchen” dishes. As I have always said….treat any and all who enter your home like royalty and you will always do your best, make your best, and feel your best.
It was a fun night. We looked through my cook book “The B & B Cookbook” and chatted even more. A couple cups of coffee later, the evening came to a close. No fuss really, just simple but welcoming and friendly.
Love nights like this!