A perfect vehicle for almost any flavor. A good, cheap, filling starch,
or a delicate envelope for a delicious filling.
Sugo alla puttanesca is a simple sauce made of tomatoes, black
olives, capers, and anchovies. Served with spaghetti makes Spaghetti
This comes together quickly, so prep everything before starting the
water for pasta. Start the water, and then immediately start the sauce.
By the time the water boils, you'll be done with the work in the sauce
and just letting it simmer. Then while it simmers, the pasta cooks. Cook
the pasta a little below al dente, then drain and add it to the sauce.
Toss to coat, and let sit for a bit more for the pasta to finish cooking
and soak up some of the sauce.
I combined two recipes I found to make this (this recipe from
this recipe from
I wasn't quite sure how it'd turn out. Next time I'm going to chop up
the capers to spread them out a bit. I'm also going to try parsley
instead of basil, as is more traditional, and the Wikibooks
recommended adding some shrimp for protein...
If it's not yet
posts about mac and
cheese on this
site, I love Mac and
Cheese. My current favorite recipe is my Cheddar Cheese
Sauce, which is quickly
built from a standard béchamel (milk sauce). But though practice makes perfect,
and the skills needed to make the sauce are transferable to dozens or hundreds
of applications, I'm always on the look-out for new recipes to try.
So, a few weeks ago, Serious Eats The Food
Lab posted this recipe for
3-ingredient, stove-top Mac and
The three ingredients are: Macaroni elbow noodles, evaporated milk, cheese. It
takes around 10 minutes. It's incredibly simple. It's wonderfully delicious.
While this may not end up as my go-to recipe, it's certainly one of the best
recipes I've tried.
After a taste test as-is, I decided to add some bacon and chipotle peppers to
spice things up a bit. The smokey, chili goodness of real peppers is so much
better than the chipotle spice I got from Penzie's (not knocking Penzie's,
their spice is still amazing, but it can't compare to the smooth richness of
the real deal).
I'd never tried lentils before, which is a shame because they're great.
Easy to make and nutritious, lentils are a good staple to have in your
pantry. They're like dried beans, without the lengthy overnight soaking
Since I also had a bunch of tomato sauce makings about, I decided to see
if they could be combined. I had previously made a red bean and tomato
sauce recipe, but beans are large and chewy, and the end result was
unappetizing at best.
However, adding 1 cup of red lentils and 2 cups of water to my tomato
sauce recipe turned out wonderfully. I just added
the lentils and water immediately after everything else, and let the
whole thing simmer for 25 minutes until the lentils were tender. The
lentils added some flavor and a bunch of protein, so it's a good option
for vegetarians (the parmesan cheese I added stopped it from being
vegan). Added together with some roasted
broccoli and I had a nice, healthy meal.
Is it still considered Hamburger Helper if it's made with Italian
sausage? If it's not made with powders from bags that come in a box?
I'm not sure if the difference is that distinct...
This recipe for Creamy Sausage and Mushroom Rigatoni from The Girl Who
is uncannily similar to the Spicy Penne and
I've made once in a while. They could be twins. Feel free to add
parmesan to this, or basil to that. Peas could go well with this, or
maybe some bacon.
In the end, it was easy, inexpensive, and good, which is exactly what
a busy weeknight needs. It's adaptable to what's in the kitchen,
provided you've got some cream or half-and-half on-hand (have
I convinced you yet of their overwhelming utility?).
I've made this recipe a lot. It was one of the first real things I learned to
make. It's one of my favorite recipes: Easy, delicious, and filling. It
combines my favorite meat with my favorite pasta sauce. Chicken
Parmesan is the perfect chicken dish.
But I've always ever made it with boneless, skinless chicken breasts. In
my effort to also learn how to be cheap, and having some stuff to use up
from last week's
tortellini, I decided
to try making it with the bone-in, skin-on chicken thigh quarters I had
in the freezer.
It worked better than I expected. The chicken turned out great in the
oven, and the tomato sauce worked well with
a little extra cooking time. I added some
cauliflower to complete the meal.
Get the recipe for Chicken Parmesan