Lotsa Pasta

Pasta is satisfying, comforting and something that appeals to (almost) everyone.  Growing up, pasta was a staple in my family and other than my husband, is one of my true loves.  For me, eating pasta is like getting a warm hug on a cold or unnerving day.  There's nothing like home made pasta, but if you cannot make it yourself or buy it fresh, there's so many shapes and varieties to choose from in the supermarket.  The more curved and interesting shapes tend to hold the sauces better than spaghetti, but I guess it's all a matter of preference. 

Pasta with Broccoli Rabe & Sausage

What is better than a pot of home made spaghetti sauce on a lazy Sunday afternoon?  Even my husband, who only knew cold spaghetti and Ragu sauce from a jar in a previous life, has come to absolutely adore and appreciate pasta sauce.  There's something therapeutic about making sauce, listening to Frank Sinatra and enjoying a Sunday afternoon at home.  But since most people cannot dedicate the time, there are many options available for pasta sauce.  Chicken livers are the secret to the Bolognese, shhhh..... The sweetness of the peppers, onion and basil and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia.  And who would have thought that anchovy paste with lemon cuts the bitterness of broccoli rabe with sausage?  Mangia!

Pasta with Broccoli Rabe and Sausage

2 anchovy fillets, rinsed, or 1 t. anchovy paste
4 T. olive oil
1 T. lemon juice
4 cloves garlic, minced
1 lb. orechiette pasta
8 oz. hot Italian sausage, casings removed and cut into 1/4' pieces
1/2 t. hot pepper flakes
1 lb. broccoli rabe, trimmed and cut into 1/2" pieces
1 c. chicken broth
1 1/2 T butter
1/2 c. parmesan cheese

Smear anchovies with fork on cutting board until it turns to paste.  Combine with oil, lemon juice and 1 t. garlic in bowl. Set aside.  Bring 4 quarts water to boil in large pot.  Add pasta and 1 T. salt and cook until al dente.  Remove 1 c. cooking water, drain pasta and return to pot.  While pasta cooks, heat 1 T. oil in 12" skillet.  Add sausage and cook until browned.  Drain sausage but leave rendered fat in pan.  Heat skillet and add remaining garlic, pepper flakes and 2 T. oil.  Cook until fragrant and add half broccoli rabe until just wilted, about 1 min.  Add remaining broccoli rabe  and 1/2 t. salt.  Cook until crisp-tender, 2 - 3 min.  Transfer broccoli rabe to colander and set in bowl.  Bring broth and 3/4 c. pasta water to boil in now empty skillet.  Simmer until reduced to 1 c.  Remove from heat and whisk in anchovy mixture and butter.  Add sauce, broccoli rabe and Parmesan cheese.  Toss to combine.  Add remaining pasta water as needed to adjust consistency. 


Bolognese Sauce

1 large onion
3 med. carrots
3 stalks celery
3 cloves garlic
3 1/2 lbs. ground beef, veal and pork mix, browned and drained
3 lg. cans diced tomatoes
1 lg. can tomato puree
2 c. red wine
2 T. salt
1lb. chicken livers
3 T. butter
2 T. sherry

Roughly chop the onion, carrot and celery (otherwise known as the Holy Trinity :) and put into food processor along with the garlic.  Pulse until finely chopped.  Saute in 3 T. olive oil in large pot.  Add meat mixture (can be all beef if desired), tomatoes, wine and salt.  Simmer for two hours.  Meanwhile, saute chicken livers in butter untill cooked through and add sherry.  Pour all into food processor and pulse until there are no chunks and add to sauce.  Continue cooking and season to taste. Pour over pasta of your choice (I prefer campanelle or bow ties).


Spaghetti alla Fantasia

1/4 c. olive oil
4 orange bell peppers, cut into 1/4" strips
1 med. onion, minced
8 to 10 large basil leaves, finely shredded
1/4 t. salt
1/2 t. ground black pepper
1 lb. spaghetti
1/2 lb. crumbled Gorgonzola cheese

Heat oil and add peppers and onion.  Cook over low heat until tender, 7 - 8 minutes.  Add basil, salt and pepper.  Cover and keep warm.  Meanwhile, cook spaghetti in large pot of boiling water until tender but still firm, 8 - 10 min.  Drain well and place pasta in a large, shallow serving bowl.  Add Gorgonzola and toss gently until cheese melts.  Add pepper mixture and toss again.