Tag: spaghetti

when life gives you lemons, make spaghetti al limone

Meatless Fridays in Lent tend to be challenging, so I was pleased to find this recipe in this week’s e-mail from America’s Test Kitchen. Spaghetti al limone or spaghetti with lemons is light and delicately flavored with lemon juice and lemon zest. For a Friday night supper before going to Anna’s dance recital at NYU, this was so simple and easy to make.  I served it with steamed broccoli and a sprinkling of fresh oregano on top.

INGREDIENTS
Table salt
1 pound spaghetti
1/4 cup extra virgin olive oil , plus more for serving
1 medium shallot , minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest (about 1 lemon)
1/4 cup juice from 2-3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Ground black pepper
2 tablespoons shredded fresh basil leaves or oregano

INSTRUCTIONS
1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 3⁄4 cups cooking water, drain pasta into colander, and set aside.
2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with extra virgin olive oil and Parmesan cheese.

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spaghetti with Isaan sausage

Yesterday, Andy brought home a huge Christmas hamper filled with imported foods from Italy. I saw the spaghetti and the bottle of Passata di Pomodoro and decided to make a spaghetti with Italian sausage. But rather than try to find what I know will be an inferior Italian sausage, I decided to put in spicy Isaan sausage. Also called herb sausage, this product comes from the Northeast and has a distinctive taste. It is made of pork and spices–I tasted chilies and lemongrass among them. I bought two, already cooked and curled up so cozy, at the Seri Market, Paradise Park in Bangkok.

Ingredients
2 Isaan sausages cut into rings
2 tablespoons olive oil
2 large cloves garlic, minced
1 small onion, coarsely chopped
1 x 24 1/2 oz. (720 ml) bottle Mutti Passata di Pomodoro (tomato sauce)
4 tablespoons fresh holy basil, chiffonaded
black pepper to taste
4 portions spaghetti
lightly salted water
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated

Put lightly salted water on to boil. Cook the spaghetti according to package directions until al dente.

Heat the oil in a large skillet on medium high. Add the onions and garlic and cook until fragrant and the onions are wilted, about 3-5 minutes. Add the tomato sauce and sausage,  and cook until heated through, about 5-7 minutes. Add the black pepper to taste. Stir in the basil.

To serve, scoop cooked spaghetti into a bowl. Sprinkle on the mozzarella cheese, about a handful. Then top with Parmesan to taste. Generously spoon sausage and tomato sauce on top. I liked it; the sausage had a strong herbal taste that complemented the tart flavor of the tomato sauce. The cheese was discreet.  I served it with a lettuce salad and a simple red wine vinegar and olive oil dressing.