Weekly Winner: Glorious Green Goodness with just a tad of decadence.

carbonaraThere is nothing more comforting than a creamy, luxurious bowl of pasta– especially since winter is still going strong here in Chicago.  While I may be dreaming of  glorious spring vegetables that will eventually take over the markets, right now I need more sustenance and comfort than a light, springy pasta.  Enter: Pea and Spinach Carbonara.

The recipe comes from Eating Well magazine and is super easy and gives you a hint of springtime flavor.  It is also really quick to make,  which leaves you plenty of time to put on an extra layer, find the throw blanket and curl up on the couch!

Pea & Spinach Carbonara

Serves 4

Ingredients:

1-1/2 Tbsp extra-virgin olive oil

1/2 cup panko breadcrumbs

1 small clove garlic, minced

8 Tbsp grated Parmesan cheese, divided

3 Tbsp finely chopped fresh parsley

3 large egg yolks

1 large egg

1/2 tsp ground pepper

1/4 tsp salt

1 9-oz package fresh tagliatelle or linguine

8 cups baby spinach

1 cup peas

Procedure:

  1. Put 10 cups of water in a large pot and bring to a boil over high heat
  2. Meanwhile, heat oil in a large skillet over medium-high heat.  Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes.  Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley.  Set aside
  3. Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in medium bowl.
  4. Cook pasta in the boiling water, stirring occasionally, for 1 minute.  Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water.  Drain and place in a large bowl.
  5. Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine.  Serve topped with the reserved breadcrumb mixture

Weekly Winner:  Keeping it Simple – Pork, Peas & Pasta

I’ve been getting a bit “fussy” lately with my cooking.  Lots of ingredients, some of them a bit hard to find or not things you normally have lying around.  I was thinking it was definitely time to dial it back and keep it simple.  That, in my opinion, is best done with two things: steaks and pasta. As it was Friday night which means a pre-run pasta dinner for hubby, I went for an old favorite:  Bucatini with Sausage and Peas.  The title just about gives you all the ingredients.  It is sensationally simple and stupidly delicious.

The recipe comes from Food & Wine Magazine and I’ve been making this for years.  I can’t believe I haven’t mentioned it here in the blog before and I also can’t believe its been so long since I’ve made it.  Lucky for me (and hubby) I made a double batch and froze half. We’ll be enjoying this stunner of a dish again soon.

Bucatini with Sausage and Peas

Serves 6

Ingredients:

2 tablespoons extra-virgin olive oil

1/2 pound hot Italian sausage, casings removed

2 garlic cloves, minced

1 small shallot, minced

2 1/2 cups prepared tomato sauce

1/4 cup heavy cream

1/2 cup frozen baby peas

Salt

1 pound bucatini or perciatelli

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons shredded basil

Procedure:

  1. In a large saucepan, heat the olive oil.  Add the sausage and cook over moderately high heat, breaking up the meat into small pieces with a wooden spoon, until lightly browned, about 8 minutes.  Add the minced garlic and shallot and cook, stirring, until softened, about 2 minutes.  Add the tomato sauce and bring to a simmer.
  2. Partially cover the saucepan and cook the tomato sauce over low heat for 30 minutes.  Stir in the cream and peas and simmer over low heat for 10 minutes longer.  Season with salt.
  3. Meanwhile, cook the pasta in boiling salted water until al dente.  Drain and return the pasta to the pot.  Add the tomato sauce and 1/4 cup of the grated Parmigiano-Reggiano cheese and toss over low heat until the pasta absorbs some of the sauce.  Transfer the pasta to bowls, top with the remaining 1/4 cup cheese and the shredded basil and serve.