Tag Archives: pasta

#teamtruffle

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So the best thing I have been hearing from people is that Jess and Sonia have the same voice. No one can differentiate who writes what post, because we have the same sense of humor, writing style, cooking/recipe style. Let me fill you in on a little secret, that was kind of the point & reasoning behind our fab collabo. Anyway, instead of keeping up the cryptic façade of who is writing this post, I will have to go ahead and spill the beans. Only because Jess is obsessed with all things TRUFFLE (you name it: fries, mac & cheese, mashed potatoes, popcorn-check out her recipe, it is DIVINE). Having said that, she has now gotten me on the truffle bandwagon. I, too, am now OBSESSED. So in honor of Jess and missing our last face time date, I wanted to share this recipe with y’all.

•Kosher or Sea salt (something course).
•1/2 cup heavy cream (I tried to lighten this up and did half & half, I mean can you blame a girl: butter, cheese, cream. It was getting a lil cray even for my fattie/foodie side).
•3 ounces white truffle butter (should be about $7, I bought a 4 oz package for $7.99. Yes its expensive, yes its different, you tell us worth it or not. Also if you aren’t a fan of truffle butter or have skeptics coming to dinner perhaps use 2 oz. It’s a strong flavor so no one will hate you for cutting back, I stuck with 3 though because its “damn delish”).
•Freshly ground black pepper
•1 (8.82-ounce) package tagliatelle dried pasta (or any other egg fettuccine, Trader joes has a cheap egg papardelle)
•3 tablespoons finely chopped fresh chives
•3 ounces Parmesan (shaved thin with a vegetable peeler or be lazy like me and have them shave it at the cheese counter for you).

Add 1 tablespoon salt to a large pot of water and bring to a boil & cook pasta.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain & add the pasta immediately (you don’t want the starchy noodles to clump together sitting in a side bowl, not that it happened to me, ok gawsh). Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy. (I added like 3 tbsp. not even). Serve the pasta & garnish each serving with a generous sprinkling of chives and shaved Parmesan. Serve immediately so the sauce doesn’t over-thicken. Also the original recipe says that this makes 2 portions, but let’s be honest here…this dish is DECADENT! So I’d say it is realistically a starter course or side dish for 4 servings. Yup that’s it, can’t believe how quick such a fancy dish can be? Well, make it and find out for yourself. Make sure to comment below on your thoughts! Or tweet at us with your opinion: #teamtruffle worth the $ or not.

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p.s. less than one month till the dynamic duo’s birthday. #justsaying.

Happy Eating, XO.

Enchilada Pasta

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Casseroles. Yes, a one pot meal is extremely convenient, but it should also be appetizing. So coming from someone who hates leftovers, its pretty shocking that I have taken this to lunch the next day every. single. time.

  • 1/4 cup light sour cream
  • 5 oz. cream cheese
  • 1 cup frozen corn
  • 1 medium size Spanish or yellow onion chopped (this was my addition, added a depth of flavor and crunch the dish needed, however if you don’t have any or don’t like, feel free to exclude).
  • 1 bag egg noodles
  • 1 can (10 oz.) enchilada sauce (red not the green)
  • 1 can (4-5oz) Rotel
  • 1 taco seasoning packet (you can thank me again for this shortcut since original recipe calls out cumin, cayenne pepper, etc. all the stuff included in the taco seasoning pouch itself)
  • 1 lb ground turkey (original calls for ground beef, but this is an easy way to cut fat & calories without sacrificing flavor)
  • 2 cups (1 will go in the casserole 1 is for the top) shredded Mexican cheese (kids, that means: Monterey jack, cheddar, or Pepper jack combinations. Kraft even has a light Mexican blend that’s yum!)

Cook the pasta per the instructions (I used fusilli because the twirl grasps the sauce really well, but penne rigate would do the same or the egg noodles suggested).
Meanwhile brown the ground turkey meat with a packet of taco seasoning and the chopped medium onion in a tablespoon olive oil.
Drain the pasta and let the meat cool, then mix with the frozen corn, a can of the Rotel tomatoes (the one with the green chilies, trust me it won’t be too spicy. promise.), sour cream, cream cheese, enchilada sauce, and half of shredded Mexican cheese. Top with the remaining cheese and bake at 350 degrees for 15 minutes or until cheese has melted (since all components are already cooked).

This is hearty, filling, and flavorful. You know that I’m not lying either, because Mexican is my least favorite cuisine and yet I adore this mexi-fusion casserole. Serves 4-6 people.

Happy Eating, XO.

Winter Warmth

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I know what you are thinking. We just love our alliterations so much we will title a post anything. FALSE! Although this one IS a fun title, it actually represents the feeling you get when you eat this dish. This dish is stick-to-your-bones-good & will warm your insides up…that’s the heartiness of the squash and let’s face it any pasta dish reads comfort food as well.

  • 11 oz. (4 links) spicy chicken Italian sausage (sounds easy, except I had a blonde moment-yes brunettes can have them too! And I accidentally bought cooked spicy sausage. Wasn’t an epic fail but doesn’t come out of the casing or crumble like this recipe entails. Plus I was stressed out I was going to burn it since it’s already cooked. So ya don’t rush at the store and make sure you actually buy the spicy, chicken or turkey, uncooked sausage. Also don’t be freaked at the thought of spicy. The dish is not spicy at all. I believe from my very important palate (haha) that it’s because of the spices that are in Italian/spicy sausage-fennel seeds, etc. so that’s why the recipe calls for sausage that would already have those flavors in it and makes you have to think even less when making this dish! Score!)
  • 1 lb. butternut squash, peeled and diced (trader Joes plug again, I wonder if they read this slash we could strike a deal with them? But anyway, they carry cheap, already diced & peeled butternut squash to save your fingers from cuts!)
  • 1 tbsp. light butter
  • 10 oz. casarecce, or pasta of your choice (I don’t even know what that kind is, I know I used fusilli, but legit penne works too).
  • 1/4 cup shallots, minced (I made mine a half a cup vs. the ¼ because I heart shallots but to each his own).
  • 3 cloves garlic, minced (Again I used the jarred minced stuff, so sue me).
  • 2 cups baby spinach, roughly chopped (not gunna lie, I am lazy and didn’t chop…why should you have to? Spinach wilts down to nothing-ness anyway, why waste the time…don’t chop, whatevs).
  • 2 tbsp. fresh shaved parmesan cheese (I grated my finger doing this, because not only was I feeling lazy and stupid when making this I apparently was dying to eat it that I may have gotten over zealous with my grater. Anyway I lived to tell about it all thanks to my Cinderella band-aid).
  • 4 sage leaves, sliced thin (lay the 4 leaves on top of ea other, roll ‘em up and chop…it’s called something fancy like chefinade but bottom line is, its takes ½ the time than doing them individually, you’re welcome).
  • Kosher salt and freshly ground black pepper, to taste (umm so I forgot this part, and I definitely noticed. Pretty bummed because I loved this dish. I would suggest doing this part when you sauté the shallots & garlic in the pan. I know it tells you that too but I didn’t have this out like a play book at the time, nerds!)

Bring a large pot of salted water (I substituted with chicken broth because I love the stuff & thinks it sneaks in flavor when you don’t even know it) to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth. Add pasta to that same boiling water (or broth) and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining. (you will need this to thin out the sauce to your liking).

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate. Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes. Add puree butternut squash, season with salt and fresh cracked pepper and add a little of the reserved pasta water to get the thickness you desire.  Add baby spinach and stir in parmesan cheese & sage.

Happy Eating, XO

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