Halloween Pasta

This is a go-to meal for entertaining; it is the most comforting yummy meal EVER! This recipe came from my brother Joe when he lived in Italy for a few years. You will think you are eating out at a fancy Italian resturaunt.

Halloween Pasta

serves 6-8

start to finish:  1 hour

                        ½ lb. bacon, sliced into ½-in. strips

                        ½ lb. pork sausage

                        1 medium-large onion

                        2 cloves garlic, minced

                        2 28-oz. cans diced tomatoes

                        ¼ C dry sherry

1 T basil,

                        1 ½ t Italian seasoning

                        1 t light brown sugar

                        1 ¼ t salt

                        ¾ t pepper

                        1 C heavy cream

                        1 lb. hot cooked penne

                        2/3 C Parmesan cheese

1.         Cook bacon on medium-low heat in heavy skillet or sauté pan, until tender.  Drain fat, except 2-3 T.  Add sausage, onion, and garlic to bacon.  Cook and stir on medium heat until sausage is crumbled and just done.    

2.         Add tomatoes, sherry, and seasonings.  Mix over medium heat until combined and simmering.  Cover and simmer on low heat, stirring occasionally, for 30-45 minutes. 

3.         Add salt and/or pepper to taste.  When pasta is cooked and drained, add cream to sauce.  Stir over medium heat until combined and heated, about 5 minutes.   

4.         In large bowl, combine pasta and sauce.  Add parmesan to taste.  Stir to combine.  Serve. 

This is a family favorite we love how fresh it tastes! We actually started grating the cheese so that there weren't the small chunks of cheese but a continuous cheese sauce. Both ways are good. It is worth the money to use fresh basil on this as well. Be careful whenever you are cooking garlic because it will burn REALLY quickly and then it's ruined, so make sure you have the next step prepared before you start; it only takes a few minutes (until you smell it.)

Fusilli alla Caprese

Recipe courtesy Giada De Laurentiis

Prep Time: 10 min

Inactive Prep Time:--

Cook Time:10 min

Level:Easy

Serves:4 to 6 servings

Ingredients

• 1 pound fusilli pasta (or other spiral pasta like Rotini)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup packed fresh basil leaves, torn
• 8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Capellini With Spicy Zucchini-Tomato Sauce

Prep Time: 15 min

Inactive Prep Time: --

Cook Time: 20 min

Level: Easy

Serves: 4 servings

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (this gives a little heat enough to make you lips burn but not enough to make you go running for the milk; if you like more or less heat adjust) 
• 1 28-ounce can whole San Marzano tomatoes
• Kosher salt
• 1 medium zucchini, cut into small chunks
• 1/2 pound capellini
• 1/4 cup chopped fresh basil
• Grated parmesan cheese, for topping

Directions

Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.

Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

Per serving: Calories 351; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 280 mg; Carbohydrate 52 g; Fiber 6 g; Protein 10 g