This past weekend I went to the most beautiful wedding! Patrick’s sister was married on this adorable rustic farm. She did an awesome job pulling everything together. One of my favorite parts was the smell throughout the venue. It was a blend of wood and fresh flowers. It made me think of Christmas. I had the honor of making her cake! She wanted a strawberry cake which is one of my favorites to make! I made a cream cheese buttercream and the filling was made with strawberry preserves from a local farmers market.
Low carb zucchini pappardelle with spicy sausage and marinara
small white onion chopped
handful of fresh herbs chopped (parsley, basil, and oregano)
2 cloves of chopped garlic
4 links of spicy sausage
1 tsp of crushed red pepper
¼ cup of olive oil
1 can of whole peeled tomatoes
1 cup of mushrooms
2 tsp of tomato paste
1 tsp of sugar
3 zucchinis spiraled
Preheat the oven to 400 degrees.
In a pan drizzle the sausage with olive oil
Add half of the chopped onion and the mushrooms
Bake for 20 minutes until the sausage is golden brown
In a sautee pan heat up a little olive oil, the onions, garlic, and crushed red pepper
Add the zucchini for sautee for 5 minutes
Remove the zucchini and set to the side
Add a little more olive oil in the pan, the whole tomatoes (break up with a fork), tomato paste, and sugar
Cook down for about 15 minutes
Slice the sausage and add to the sauce with the roasted mushrooms and onions
Season with salt and pepper
Add in the fresh herbs
Pour sauce over the zucchini and grate the cheese on top
Zucchini noodles are the closest I can get to the real thing. These thick spirals of zucchini are sautéed with fresh garlic and olive oil. I made Patrick’s portion with a blend of zucchini pappardelle and egg noodles. If you aren’t concerned with the carbs that is a super delicious way to ease yourself into the zucchini noodle world.
We picked up these spicy Italian sausages from Whole Foods. I roasted them with olive oil, mushrooms, and onion. They are perfect with this marinara sauce!
This sauce is a blend of fresh garlic, herbs, crushed whole tomatoes, olive oil, tomato paste, and crushed red pepper. You can just toss the zucchini lightly in the sauce, but I love extra sauce for the zucchini to soak up.
We love fresh grated cheese on our pasta. When you are using such simple ingredients it is important to pair with a really good quality cheese. I really like pecorino or parmesan. Something with really good texture and salt.
I have always had an unhealthy obsession with olives. No idea where it came from because as far as I know I am the only person in my family that eats them. Patrick and I had just picked up a mixture of super tart olives marinated with red pepper and Parmesan rinds. I knew I had to use them in a pasta dish, but I just wasn’t sure what kind. We also bought 1/2 a pound of fresh angel hair pasta and hot Italian sausage. So obviously I had to make Pasta Puttanesca with rosted sausage!
This is not your traditional Pasta Puttanesca. Traditionally all the ingredients come from a can, but I wanted something with a bold fresh taste. The traditional dish uses whole canned tomatoes, but I found a can of fire roasted whole tomatoes that were perfect!
Spicy tart olives simmered with garlic, tomatoes, capers, and olive oil make the perfect sauce for this dish. Make sure you have lots of bread for dipping. (Trust me!)
In the midst of all my holiday recipes I remembered this super easy savory tomato and olive pasta. A two pot pasta dish made in 30 minutes with tons of flavor! It starts with some of my all time favorite things: garlic, onion, and olive oil. Anytime I start a dish with those 3 ingredients my mouth just begins to water. Then you add in the ground beef with lots of spices. Roasted tomatoes and briney olives. Then stir in angel hair and a little pasta water. Let it simmer and top with TONS of Parmesan.
This recipe has so many flavors going on. Each component just as important as the next. This are my favorite types of pasta dishes. So rich you don’t need a lot of sauce. Plus it is such a gorgeous meal. A huge step up from the typical spaghetti and meat sauce.
Seriously- look at that sauce. So light and evenly tossed throughout the pasta. Yummm.
Meatballs are a classic dish in Italian homes. My mom always made the best homemade meatballs when I was growing up. The whole house would smell like garlic and sausage.
Ricotta and I have a love hate relationship. I hate the texture, but when it is mixed into meats and sauces I love the moisture it adds. These meatballs are sure to satisfy any Italian craving.
What you need:
1 cup skim ricotta cheese
1/2 pound ground pork
1/2 pound ground sirloin
1 tbsp parsley
1 tbsp garlic chopped
1 tsp salt
1 tsp pepper
1/2 tsp crushed red pepper
1 can crushed tomatoes
1 cup of your favorite pasta sauce
A sauté pan with lid.
Heat pan over medium heat. Add in oil. Enough to just cover the bottom of the pan. Mix all ingredients and shape into equal size balls. You can use a cookie scoop here. Drop all the meatballs carefully in the oil and cook until brown on all sides. About 5 minutes each side. Lower heat to medium low and add tomatoes to the pan. Cover and simmer for 20 minutes or until meat is thoroughly cooked.