Posts Tagged ‘pasta’

When your teenage son asks for “more of that spaghetti please,” you know the recipe card should be treasured like a baby blanket in a cedar trunk.

baked spaghetti

In my life, that means it goes on my blog for safekeeping, at least until the Internet craze ends.

baked spaghetti with tiny pepperoni

Baked spaghetti marinara with tiny pepperoni

1 pound ground sirloin or hamburger

1/4 cup finely diced white or yellow onion

1 teaspoon onion salt

2 cloves garlic, pressed OR 1/2 teaspoon garlic powder

pepper to taste

2 eggs, beaten

1/3 cup shredded Parmesan cheese

1 pound spaghetti noodles

4 cups shredded mozzarella cheese

2 (24 ounces each) jars marinara sauce

15-16 ounces tomato sauce

4 ounce package pepperoni minis

  1. Heat oven to 350 degrees.
  2. Cook ground sirloin in medium frying pan with diced onion, onion salt, garlic and pepper until no longer pink. Stir in 1 cup mini pepperoni.
  3. Boil spaghetti noodles until al dente. Reserve 1/4 cup pasta water. Drain.
  4. In a large bowl stir together eggs, Parmesan cheese and cooked spaghetti noodles.
  5. Spread thin layer of marinara in bottom of greased 13×9 pan. Top with noodle mixture.
  6. In a bowl, stir together pasta water, marinara and tomato sauce. Spread over noodles.
  7. Sprinkle cooked beef and pepperoni mixture onto sauce.
  8. Layer with mozzarella cheese and top with mini pepperoni.
  9. Cover with foil and bake 30 minutes. Uncover and bake until cheese is golden and pepperoni is crispy around the edges, 10-15 minutes.
  10. Remove from oven. Slice. Serve. Refrigerate leftovers.

Sweet keepsake wishes,



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It sounds like an online dating ad for a salad, but this side dish has a lot going for it with its slippery olive oil and peppery chunks of salami. It will catch your attention without an embellished ingredient list or exaggerated prep time. And the bio picture, well let’s just say it’s not digitally enhanced but when you make it, your salad will have penne pasta. (By the second batch of the weekend, I ran out of penne and substituted rotini.)

salami pasta salad

Easy Salami Pasta Salad doesn’t contain mayonnaise or eggs so it’s a smart option for outdoor entertaining, picnics, and office lunches. And more times than not, I’ve eaten this as the main course. It keeps well in the refrigerator for a few days so you want to eat it up quickly or share it with your friends.

For heightened flavor, use a good olive oil. Here are a few resources:

  1. Local to the Brookings, South Dakota area – visit the Coteau des Prairies Olive Oil Co. tasting bar at the Pheasant Restaurant and Lounge located at 726 Main Avenue South. Or shop online at Coteau des Prairies Olive Oil Co.
  2. Read or listen to “What extra virgin means, and who in the olive oil industry abides” from the Splendid Table.
  3. Review journalist Tom Mueller’s complete list of olive oil recommendations.
  4. Read Tom Mueller’s supermarket picks: quality oils at good prices.

View our favorite Easy Salami Pasta Salad recipe from Taste of Home.

Easy Salami Pasta Salad

3 cups uncooked penne pasta

8 ounces hard salami, cubed

1/2 cup minced fresh parsley

4 green onions, diced

4 teaspoons minced fresh oregano, or 1 teaspoon dried oregano

4 teaspoons minced fresh basil, or 1 teaspoon dried basil

1/2 cup olive oil

1/4 cup cider vinegar

2 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded Parmesan cheese

In the kitchen:

Prepare the pasta as directed on the package. Drain and rinse the pasta thoroughly with cold water. Set aside to drain completely.

In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper.

In a large bowl, toss together the pasta, salami, parsley, onions, oregano, basil, and olive oil mixture. Store covered in the refrigerator overnight or at least 12 hours. Immediately before serving, top with shredded Parmesan cheese.

Store in the refrigerator 2 or 3 days. Makes 8 servings.

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Take off your skinny jeans and put on your soft pants. You’re eating in tonight. No more ordering chicken fettucine Alfredo from a menu. You’re going to make it so delicious at home that you won’t be happy with it in any restaurant.

Garlic Asiago Italian Sauce for Chicken Alfredo | Random Sweetness Baking

My sister, Heidi, gave me this recipe back in 2008. I’ve adjusted it to include finely diced onion, basil, and more cream so that the sauce is smoother and velvety. If you don’t like garlic or you plan to do a lot of smooching later, you can leave the garlic out.

Garlic Asiago Italian Sauce

1/4 cup butter

4-5 cloves minced garlic

1/4 cup finely diced yellow onion

1-1/2 cups heavy cream

couple of basil leaves, chopped OR 4 tablespoons chopped parsley

2 teaspoons ground black pepper

3/4 cup shredded Asiago cheese

3/4 cup Italian 4-cheese blend (or any variety and combination of aged provolone, parmesan, asiago, Romano cheeses)

Cooked fettuccine noodles, enough for 4 servings.

Cooked chicken breasts. My favorite seasoning for chicken breasts is the Southwestern Seasoning Mix from Pampered Chef.

Make the sauce:

Melt the butter in a large pan. Lightly saute the onion for about five minutes and then add the garlic, but don’t let it brown. Add the cream, basil or parsley, and black pepper.

Stir with a whisk over medium heat and cook until the sauce begins to thicken. Gradually add the cheese and stir with a wooden spoon until the cheese is melted and the sauce is creamy.

Remove from heat and serve over cooked fettuccine noodles and seasoned chicken. Add a few shreds of basil and serve with toasy garlic bread. The sauce is great for dipping.

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I’m not sure if I even had cumin in my spice cupboard before I found this recipe for Beer Chili Spaghetti. But now I keep an extra bottle on hand. I talk about this meal often; I seriously crave the spicy spaghetti at least once a month, so I’ve shared the recipe with a few friends. And since I still owe some people the recipe, I’m sharing the link for everyone to enjoy.

Get the recipe for Beer Chili Spaghetti from The Enchanted Cook’s blog. Please note: I do not use 1/2 cup of chili powder as listed in the recipe. I probably only use 1/4 cup at the most, maybe even less. Measure to your liking. For the beer, you can use any dark beer you like, but make sure it’s a dark beer. I also add a few tablespoons of the pasta water to the sauce.

May your bowl be as empty as mine.


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