Cooking From Memory ~ A Recipe Journal


Pesto

Posted in Pasta,Sauces by Paul Gauche on July 11, 2009

Pesto

Ingredients ~

  • 2 cups basil leaves
  • ½ cup olive oil
  • 2 T pine nuts
  • 1 clove garlic
  • ½ cup Parmesan cheese
  • 2 Tablespoons Romano

Method ~

Put everything in a food processor and combine.  Stir into pasta, cooked as per package instructions.

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Baked Rotini

Posted in Casseroles, Gratins & Hotdishes,Pasta by Paul Gauche on July 5, 2009

(Photo Credit: http://www.butterball.com/system/recipe_images/0000/0425/f_101170_1.jpg)

Ingredients ~

  • 1 pound either lean ground hamburger or ground Italian sausage (mild or hot–your choice)
  • 1-2 onions, diced
  • 1 package mushrooms, sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 jars prepared spaghetti sauce
  • 1 16 ounce carton Sour Cream
  • 3 to 4 cups mozzarella cheese
  • 1 box Rotini pasta—cooked as per package directions

Method ~

Brown the meat, drain if needed. Add diced onions and peppers and sauté 2-3 minutes, until onions and peppers are tender.  Add mushrooms and sauté 2-3 minutes.  Stir in Sauce.  Simmer on low for 15 minutes.

Layer in a greased casserole:

  1. ½ noodles
  2. ½ spaghetti sauce
  3. ½ sour cream

Repeat the layering.

Top with mozzarella and bake covered with greased foil (spray the side that goes down on the cheese) at 350º for 40 minutes.  Remove foil, bake for 20 minutes uncovered.

~~With thanks to Kari Boldt

Joyce’s Spaghetti Sauce

Posted in Pasta,Sauces by Paul Gauche on July 5, 2009

Spaghetti Sauce

Ingredients ~

  • 2 pounds fresh ground Italian sausage (mix one ‘spicy’ with one ‘sweet’ if you wish)
  • 1 Tablespoon good tasting olive oil
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 10+ cloves garlic, chopped (go ahead, use the whole bulb)
  • 6-8 cups of chopped fresh tomatoes (or 2 large cans Italian tomatoes)
  • 1 12 ounce can tomato paste
  • 2 Tablespoons oregano (or more)
  • 3 bay leaves •  2 teaspoons salt and pepper
  • Tomato juice or V-8 (optional)

Method ~

In a large, heavy-bottomed cooking pot, brown the Italian sausage, breaking up the chunks.  Once the sausage is browned, add 1 Tablespoon olive oil, garlic, onions and green pepper, and sauté until garlic is very fragrant, the onions are translucent and the green pepper has softened.  Add the tomatoes, the tomato paste, and seasonings.  Bring to a boil then back the heat down to low.  Simmer on low heat for several (6-8) hours.  Add tomato juice or V-8 if the sauce becomes too thick.