Page 25 - Florida Sentinel 3-1-19

Recipes
No matter the time of year, one dish never goes out of style: pasta. You can make it hot or cold, and add almost anything imag- inable to end up with a dinner so delicious, you’ll be back for seconds or even thirds!
SPICY ITALIAN SAUSAGE WITH BOW TIE PASTA
INGREDIENTS:
• 1 package of Spicy Italian Sausage
• 1 lb box of bow tie pasta
• 1 red bell pepper • 1 yellow/orange bell pepper
• 1 cup chopped parsley
• 1 lemon
• 1⁄4 cup olive oil
• 2 tablespoons veg- etable oil
DIRECTIONS:
• 1⁄2 tablespoon salt • 1⁄2 cup shredded Romano/Parmesan cheese
1) Cook pasta according to package directions to a al dente firmness. Drain pasta reserving 1⁄2 cup of boiling water.
2) Mince parsley and add to pasta with Romano cheese, salt, and juice of a whole lemon.
3) Heat cast iron skillet or other skillet to medium heat and warm the vegetable oil. Cook sausages fully for about 15 - 20 minutes until they develop a dark brown to black outside color. Remove from heat and allow to rest.
4) Remove seed pit from peppers and cut into long strips about 1⁄2 in wide. Add peppers to skillet and allow to cook and soften. Peppers will also have a nice slight charcoal color to them.
5) Slice sausages into round medallions about 1⁄2 in thick. Add back to peppers and mix.
6) Serve pasta and sausages together. Feel free to add your favorite sauce if you’d like.
SPINACH RAVIOLI WITH TOMATO SAUCE
INGREDIENTS:
• 2 tablespoons extra-virgin olive oil
• 1 ounce Italian
salami, finely diced,
or pulsed in a food processor
• 4 cloves garlic,
minced
• 1 28-ounce can
plum tomatoes, drained, juices reserved • 5 or 6 fresh basil leaves
• Pinch of sugar
• Kosher salt and freshly ground pepper
DIRECTIONS:
• 1 1/2 pounds frozen spinach-and-cheese ravioli
• 1 ounce ricotta salata or parmesan cheese, grated
1) Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. 1) Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.21) Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.
BASIL PESTO CHICKEN PASTA WITH SUNDRIED TOMATOES AND BROCCOLI
INGREDIENTS:
• 2 cups dried orecchiette pasta • 1/4 cup sundried tomatoes in olive oil, julienned
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pep- per flakes (if you're sensitive to spice you might want to start out with 1/4 teaspoon)
DIRECTIONS:
• 1/2 large onion, diced
• 1 chicken breast, cubed
• 4 tablespoons basil pesto*, homemade or store-bought • 1 cup broccoli, blanched
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
1) Bring a pot of water to a boil and cook pasta according to the directions on the box. Once done, drain well and set aside. In a large skillet over medium-high heat, add sundried toma- toes, garlic slices, onion, and crushed red pepper flakes. Sauté until fragrant and onions are translucent, about 3-4 minutes. 2) Add the cubed chicken breast to the skillet and cook until the chicken is cooked through, about 5-7 minutes.
3) Add the basil pesto to the skillet and turn heat down to medium-low. The basil pesto might be a bit thick so you can thin it out by adding 1 tablespoon of water to the skillet, if needed.
4) Add the broccoli and cooked pasta to the skillet. Toss until everything is coated in the pesto and the ingredients are all evenly distributed. Season with salt and pepper, to taste. Serve and enjoy!
MUSHROOM BALSAMIC BEEF FETTUCCINE ALFREDO
INGREDIENTS:
• 1 tablespoon olive oil
• 2 cups fresh sliced mush- rooms
• 1 medium onion thinly sliced
• 2 cloves garlic minced
• 1 lb thinly sliced top round beef
• Salt and pepper to taste
• 1/4 cup balsamic vinegar • 2 tablespoons butter
DIRECTIONS:
• 2 tablespoons flour
• 3/4 cup half-and-half cream
• 3/4 cup milk
• 1/2 cup grated Parmesan cheese
• 12 oz hot cooked fettuc- cine pasta
• 2 tablespoons minced fresh parsley
1) In a large skillet over medium-high heat, heat olive oil until shimmery. Add mushrooms, onion, garlic, beef, and salt and pepper to taste. Stir occasionally over medium-high heat until beef is no longer pink and veggies are cooked. Reduce heat to medium and add balsamic to pan. Let beef cook an additional 5 minutes then remove from pan and keep warm. Wipe skillet clean. 2) In cleaned skillet over medium-high heat, melt butter. Whisk flour into butter then slowly add half-and-half, and milk. Bring sauce to a simmer over medium-high heat, stirring occasionally until sauce is thickened.
3) Remove sauce from heat and stir in Parmesan cheese until melted. Add cooked beef mixture, fettuccine, and salt and pepper to taste. Toss fettuccine until coated and garnish with minced parsley and additional grated Parmesan. Serve hot and enjoy!
FRIDAY, MARCH 1, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 13-B