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Filtering by Category: pasta

Rocco's Pasta alla Vodka

Patricia Reitz

ButterYum - pasta alla vodka sauce. how to make non-alcohol vodka sauce. can I make pasta penne a la vodka without vodka? pasta penne ala vodka sauce recipe.

This pasta alla vodka recipe, adapted form a chef Rocco Dispirito, might take you by surprise when you realize it’s missing one very important ingredient…. the vodka! Rocco explains vodka contains a lot of calories, but not a lot of flavor. Alcohol, however, is one of 3 flavor carriers (along with water and fat), but its absence is replaced by the the addition of heavy cream, which not only adds a bit of luxury, but it rounds out the flavors beautifully.


Items used to make this recipe:


Rocco’s Pasta alla Vodka

makes 4 servings

Printable Recipe

Ingredients

  • 8 ounces your favorite shape pasta

  • 1 tablespoon extra virgin olive oil

  • 1/4 teaspoon crushed red pepper flakes (or more to taste)

  • 1 1/2 cups tomato sauce (try my quick marinara or san marzano sauce)

  • 3/4 cup jarred fire-roasted red peppers, drained and chopped

  • 1/4 cup heavy cream

  • 1/4 cup freshly grated parmigiano-reggiano cheese

  • 1 cup chopped fresh basil leaves

Directions

  1. In a 6-quart stockpot, bring 8 cups of water and 1/2 ounce (15 grams or 2 1/2 teaspoons) Morton’s Kosher salt to a boil; add pasta and continue to boil until al dente, stirring occasionally.

  2. In a large skillet, heat olive oil and crushed red pepper flakes for 1 minute, then add sauce, chopped fire-roasted peppers and cook, stirring frequently, until heated through.

  3. Stir in cream, cheese, and simmer for 5 minutes.

  4. Remove from heat, stir in fresh basil, and serve immediately.

adapted from Rocco DeSpirito Now Eat This

Copycat Supreme Pasta Salad

Patricia Reitz

This is my take on a famous "brand name recipe" from years ago.  A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table.  She always made it with spaghetti, but feel free to use any pasta you like.  This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.

Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.  

Note:  the cheese should be ground.  If your cheese is grated, process it in a mini food processor until it resembles coarse meal.

DSC_2877.JPG

Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing.  The pasta should be cooked, rinsed with cold water, and drained - the vegetables should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).

DSC_2879.JPG

Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the vegetables and dressing.  Toss well and serve cold.

DSC_2890.JPG

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Items used to make this recipe:


Copycat Supreme Pasta Salad

makes 8 servings

Printable Recipe

Ingredients

  • 1/4 cup ground romano cheese (or parmesan)

  • 1 tablespoon sesame seeds

  • 1 tablespoon paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon celery seed

  • 1 teaspoon poppy seeds

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cracked black pepper

  • 1/4 teaspoon cayenne pepper

  • 1 pound pasta, cooked, rinsed with cold water, and drained

  • 1 cup diced green bell peppers

  • 1 cup diced cucumbers

  • 2 cups diced ripe tomatoes

  • 8 ounces italian salad dressing

Directions

  1. In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.

  2. In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.

Hot Ume Somen Noodle Bowls

Patricia Reitz

Hot Ume Somen Noodle Bowls - ButterYum

Hot Ume Somen Noodle Bowls - ButterYum

When one of my daughters visited Japan, she brought home a package of pink noodles (ume somen).  The noodles get their lovely color from plums and they have a delicately sweet flavor.  The noodles are hard to find in the US, but if you come across them, do yourself a favor and grab several packages.  If you can't find them, you can make the same tasty dish by substituting white somen or buckwheat soba noodles. 

If you're interested in seeing how these noodles are traditionally used, check out my recipe for cold ume somen with spicy dressing.

For this recipe we'll need the noodles, edamame (soy beans), instant dashi granules, shredded crab meat, salt, and scallions.

Cook the noodles in boiling salted water - they don't take very long to cook so keep a close eye on them.  3-5 minutes is all it takes.

Drain and rinse to stop the cooking process. 

Although the leftover cooking water is a lovely pink color, discard it and fill the same pan with 4 cups of fresh cold water.

Add instant dashi granules to taste - they are VERY STRONG so start with 1/4 teaspoon and add more if needed.

Stir and bring to a simmer.

how to make hot ume somen noodle bowls - recipe and how-to photos

Ladle hot dashi broth into bowls and divide remaining ingredients between the bowls.

Hot Ume Somen Noodle Bowls

makes 2 servings

Printable Recipe

Ingredients

  • 8 ounces Ume Somen (plum noodles) or other noodles
  • 1 teaspoon kosher salt
  • instant dashi granules
  • 8 crab sticks, shredded
  • 1 cup cooked, shelled edamame
  • 2 scallions, thinly sliced

Directions

  1. In a large pot, 8 cups of water to a boil; add salt and stir to dissolve.
  2. Cook noodles in boiling water, stirring frequently, for 3-5 minutes until soft, but not mushy.
  3. Drain noodles and rinse with cold water to stop the cooking process; set aside
  4. Discard the water used to cook the noodles.
  5. In the same large pot, bring 4 cups of water to a boil.
  6. Add instant dashi granules to taste (I start with about 1/4 teaspoon or so).
  7. Ladel hot dashi into soup bowls.
  8. Add noodles, crab, and edamame to the bowls; sprinkle with sliced scallions.  

 

Roasted Red Pepper Sauce

Patricia Reitz

Roasted Red Pepper Sauce - ButterYum

Roasted Red Pepper Sauce - ButterYum

This roasted red pepper sauce with garlic and romano cheese is absolutely amazing!  Roasting the peppers intensifies their flavor and if a little of the charred skin gets mixed into the final sauce, all the better.  This is the perfect way to use up sweet bell peppers that are a little past their prime.  Let me walk you through the process.

Start by roasting the peppers.  I like to roast whole peppers over an open flame on the stovetop or barbeque grill.  Another method that works well is to cut out the stem and seeds, then cut the peppers so they will lay flat on a foil-lined sheet pan (skin side up) and pop them under the broiler until the skin blisters and bubbles and turns black.

now that the peppers are charred, here's what to do next.

Place the blackened peppers in a bowl.

Cover well with plastic so the peppers can steam, which will loosen the skin.  Allow them to cool completely.  This can be done a day or two ahead of time - just pop the covered bowl into the fridge.

This is what my peppers looked like after spending the night in the fridge.  See all the liquid in the bottom of the bowl?  It's absolutely full of flavor, so I'm definitely not going to throw it away.  

Note:  You may not see that much liquid if you use your roasted peppers right away.

Strain and reserve any juices that may collect in the bowl.

Ok, now it's time to get a little messy.  I like to use a paper towel to pull the charred skin off the peppers.  I've also used a spoon or butter knife to scrape it away.  One word of caution - do not rinse the peppers under running water.  It will wash all that wonderful flavor away.  

how to roast peppers, and what to do with the.

The charred skin will remove quite easily.  Don't worry if some charred bits remain - they will add a lovely flavor to the sauce.

It's hard to believe that under that black blistered jacket, a vibrantly luscious pepper awaits. 

I told you we were going to get a little messy, but as soon as you taste this sauce you'll know it was oh so worth it!! 

remove stem and seeds from roasted red peppers, then make this

Now that we've removed the charred skin, it's time to remove the stem and seeds.  The peppers are so soft, you can literally pull the stem and seeds right out. 

roasted pepper sauce recipe

Now roughly chop the lovely roasted peppers and set them aside until needed.  Make sure you do this before you proceed with the recipe so you can add them to the pan at exactly the right moment.

In a large skillet over medium high heat, saute garlic in olive oil.

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Stir constantly for 30-60 seconds - being careful to not burn the garlic.  As soon as you can smell the garlic, add the chopped peppers.

how to make roasted red pepper sauce - lots of photos

Mmmm. 

Sprinkle in the salt and pepper.

roasted red pepper sauce recipe

And a pat of butter.  Butter makes everything better. 

how to make roasted red pepper sauce

And here's where the sauce gets real good - add fresh basil, the best herb on earth! 

recipe with photos for making roasted red pepper sauce

Cook, stirring occasionally, for about 10 minutes.  

I wish every person reading this could smell the lovely aroma wafting out of my skillet.  I promise you would head straight into the kitchen to make this sauce. 

roasted pepper sauce recipe

Place the entire contents of the pan into a blender.  Get every last drop!

Oh, and don't forget to add the strained pepper juice too.  

Add grated romano cheese.  You could also use parmesan, but romano has a little more flavor.

And a.dd a touch of cream. 

Pulse, pulse, pulse to blend. 

Don't blend it too much - it's nice if the sauce retains some texture.

ROASTED RED PEPPER SAUCE RECIPE

Serve over pasta.  I hope you are starving, because you're going to want seconds for sure.  Enjoy! 

Roasted Red Pepper Sauce

makes enough sauce to dress 1 pound pasta

Printable Recipe

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 roasted red bell peppers, peeled, seeded, and roughly chopped (reserve juices)
  • 10-12 medium fresh basil leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 3/4 ounce romano cheese, grated 
  • 1 tablespoon heavy cream

Directions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add garlic and stir constantly for 30-60 seconds.
  3. Add chopped red peppers, basil, salt, pepper, and butter; cook, stirring occasionally for about 10 minutes. 
  4. Remove mixture from heat and place pepper mixture, cheese, and cream in a blender; pulse until blended, but still a little chunky.
  5. Serve over cooked pasta.
$19.95
$17.95
$221.50
$79.95
$23.73
$91.50

Fresh Basil Pesto

Patricia Reitz

Fresh Basil Pesto - ButterYum

Fresh Basil Pesto - ButterYum

Is there anything savory that screams summer more than fresh basil pesto?  I think not.  Make a few jars while there are ample supplies of fresh basil in your garden and keep it in the freezer to enjoy all year.  Let me show you how easy it is to make.

By the way, because some of these ingredients are hard to measure by volume, I prefer to measure by weight, but I've included both volume and weight measurements in the recipe at the end of this post.  

toasted garlic and pine nuts for pesto recipe

Start by toasting pine nuts and garlic in a dry skillet over medium heat. Stir and toss them frequently and keep an eye on them because they can easily burn.  Some people have a hard time finding pine nuts (or pinoli as they're called in Italy) so walnut can be substituted, but I really prefer to stick with tradition and use pine nuts.  The pesto can be made without nuts as well, but they add a subtle crunch.

Note the garlic clove still has its papery husk on for a bit of protection.  The husk will brown, but the clove of garlic inside won't - the only thing you'll notice is the flavor will mellow a bit.  You'll get all that garlicy goodness without the harsh bite you get from raw garlic.

When the toasted garlic clove is cool enough to handle, remove and discard the husk - it should slip right off.

Let's make PESTO!  basil, extra virgin olive oil, grated parmesan or romano cheese, fresh lemon juice, toasted garlic, and toasted pine nuts.

This recipe will take less than a minute to make so have all your ingredients measured out and ready to go.  Basil, olive oil, grated parmesan, toasted pine nuts, roasted garlic, and fresh lemon juice.

The culinary term for this technique is called "mise en place" which is French for "everything in its place".  

The first ingredients to go into the food processor fitted with the chopping blade are the toasted garlic and pine nuts.  

Pulse the machine on and off a few times until they're finely chopped.

Next in will be the basil.

And again, pulse the machine on and off a few times until things are finely chopped.

We're going to let the processor run more when we add the other ingredients so don't pulse too much.  Let's take a peek at what it should look like at this point - mmmm.  Wish you could smell my house right about now.  

Has anyone marketed basil perfume?

Alrighty - in goes the cheese.  Pulse once or twice just to combine.

Fresh basil pesto recipe

Ready for the last 2 ingredients...

The olive oil...

And a squeeze of fresh lemon juice.

Recipe and photos for making fresh basil pesto

I like my pesto a bit on the thick side, but by all means, add more olive oil if you like.

How to make fresh basil pesto from scratch - lots of photos

Fresh basil pesto stores beautifully in the fridge for several days or longer in the freezer.  Just put it in an airtight container and cover with a layer of olive oil to prevent it from oxidizing (turning brown).

Fresh Basil Pesto Recipe - ButterYum

Ready for the fridge or freezer.

Recipe and photos for how to make pesto

Our favorite way to enjoy basil pesto is to serve it over hot pasta.  It goes particularly well with lemon pasta if you can find it (I posted a link below).  

I added a little grated lemon zest too, not only for flavor, but because it looks so pretty.    

Basil Pesto Recipe and Tutorial - ButterYum

Ok, now that you know how easy pesto is to make, go, make, and enjoy!

Fresh Basil Pesto

makes 1 cup

Printable Recipe

Ingredients

  • 1 whole clove garlic, unpeeled 
  • 20 grams pine nuts (about 2 tablespoons)
  • 40 grams fresh basil leaves (about 3 heaping cups of leaves)
  • 80 grams grated parmesan or pecorino romano cheese (about 2.8 ounces)
  • 100 mls extra virgin olive oil (5.5 fluid ounces)
  • squeeze of fresh lemon juice (5 mls, or about 1 teaspoon)

Directions

  1. In a small skillet over medium heat, toast pine nuts until golden brown and fragrant; remove from skillet to stop the cooking process.
  2. In the same small skillet over medium heat, toast the unpeeled clove or garlic until golden and fragrant; remove from skillet to stop the cooking process and when cool enough to handle, remove and discard the paper husk.
  3. In a large food processor, pulse the pine nuts and garlic until finely chopped.
  4. Add basil leaves and pulse until finely chopped.
  5. Add cheese, olive oil, and lemon juice; process until well mixed.
  6. Store in an airtight container with a layer of olive oil on top.
$249.99
$14.75
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$349.00 $349.00
$17.44
$49.95
$29.95
$20.69
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$8.40

Toasted Ravioli

Patricia Reitz

Toasted Ravioli - ButterYum

Toasted Ravioli - ButterYum

Toasted Ravioli is a St. Louis classic, but you don't have to go there to enjoy this delicious appetizer.  They take just a few minutes to make at home so pick up a package of fresh ravioli next time you're at the grocery store.  You'll be glad you did. 

The main components needed for this simple appetizer - a package of fresh ravioli, some Italian seasoned breadcrumbs, and a beaten egg. 

Dip ravioli in beaten egg.

Then coat with Italian seasoned bread crumbs.

Fry the coated ravioli in hot oil until golden brown on both sides.   Somehow I forgot to take photos of the ravioli frying and draining on paper towels, but here's the aftermath.  

IMPORTANT:  As soon as the ravioli are pulled out of the oil, sprinkle them with salt.  If you wait until they cool down, the salt won't stick so be sure to do it while they're piping hot. 

To serve, I like to pile them up on a platter with marinara sauce for dipping.  Oh, and I sprinkle the whole platter liberally with grated parmesan, chopped fresh parsley, and chopped fresh basil.  

Toasted Ravioli

makes 3 servings

Printable Recipe

Ingredients

  • 9 ounce package fresh ravioli
  • 1 large egg, beaten
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup tomato sauce for dipping 
  • olive oil for frying
  • sea salt
  • grated parmesan
  • chopped fresh basil
  • chopped fresh parsley

Directions

  1. Place beaten egg in one bowl; bread crumbs in another.
  2. In a medium non-stick pan, heat about 1 inch of oil to about 35oF.
  3. Dip ravioli in egg, then bread crumbs.
  4. Fry 3-4 ravioli at a time until golden brown on each side; drain well on paper towels and sprinkle hot ravioli with sea salt.
  5. Place ravioli on a platter and sprinkle with grated parmesan, freshly chopped parsley, and freshly chopped basil.  
  6. Serve with your favorite tomato sauce for dipping.
$99.95 $149.95
$9.75
$9.46

Spaghetti with Garlic and Basil

Patricia Reitz

Here's a very flavorful side dish that comes together in a matter of minutes.  I like to make it when I have leftover spaghetti in the fridge, but it's worthy of cooking a fresh batch of pasta so you can enjoy it.  Fresh basil is a must here - don't even think about trying to substitute dried.  

Just a few simple ingredients are needed for this tasty side dish.  Fresh garlic, extra virgin olive oil, unsalted butter, grated parmesan (or romano) cheese, and salt and pepper.  If you like a little heat, you can add crushed red pepper flakes too. 

And my favorite herb, fresh basil.  like I said before, don't substitute dried basil here - it's just not the same at all.  Wait until you can get your hands on some fresh basil.

And lastly, you'll also need some cooked spaghetti.  If the spaghetti you're using is cold from being stored in the fridge, either bring it to room temperature or gently warm it with hot water, then drain well.

In a pan over medium-high heat, combine the olive oil and butter until the butter melts.

Mmmm.

Add the garlic.

Cook, stirring constantly, for 30 seconds until the aroma of garlic perfumes the air.  Oh how I wish you could smell it!! 

Immediately add the pasta and toss to coat.  

Turn off the heat and add the salt and pepper...

The grated parmesan cheese...

And finally, the basil.

Toss everything together well and serve.

Pasta with Garlic and Basil Recipe WITH PHOTOS

Mangia!

Items used to make this recipe:


Spaghetti with Garlic and Basil

makes 6-8 servings

Printable Recipe

Ingredients

  • 1 pound leftover cooked plain spaghetti

  • 4 tablespoons extra virgin olive oil

  • 4 tablespoons unsalted butter

  • 1/4 teaspoon crushed red pepper flakes

  • 4 cloves garlic, minced or crushed

  • 1 cup fresh basil leaves, torn into bite-size pieces

  • 1/2 cup grated parmesan or romano cheese

  • kosher salt and fresh ground pepper to taste

Directions

  1. If spaghetti is cold, reheat gently by soaking in hot water for a couple of minutes, drain well.

  2. In a large skillet over medium-high heat, combine olive oil and butter, stirring until butter melts.

  3. Add garlic and continue stirring until the garlic smells fragrant, 30-60 seconds. Immediately add the torn basil leaves, cooked spaghetti, and cheese.

  4. Remove from heat and toss to coat.

  5. Taste and add salt and pepper as needed.

Polish Wonder Pot

Patricia Reitz

Polish Wonder Pot - ButterYum

Polish Wonder Pot - ButterYum

Have you seen the "one pot" pasta meals that have been making the rounds online?  You know, the ones where you throw a bunch of ingredients, including uncooked pasta, in a big pot and before you know it, dinner is ready.  This is a simple version that uses smoky kielbasa sausage and takes only about 30 minutes to make.  Here's how it's done.

Start by sauteing a pound of kielbasa in a dry skillet over medium heat until brown on both sides.  The kielbasa  will render its own fat so no need to add any oil to the pan.

Start by sauteing a pound of kielbasa in a dry skillet over medium heat until brown on both sides.  The kielbasa  will render its own fat so no need to add any oil to the pan.

When the kielbasa is brown, remove it from the pan and set aside until later.

When the kielbasa is brown, remove it from the pan and set aside until later.

In the same pan, saute the sliced onions in the rendered kielbasa fat. 

In the same pan, saute the sliced onions in the rendered kielbasa fat. 

Stir the onions occasionally until they turn translucent and begin to caramelize. 

Stir the onions occasionally until they turn translucent and begin to caramelize. 

Return the kielbasa to the pan.

Return the kielbasa to the pan.

Add 1 1/2 cups of your favorite tomato sauce (try my delicious  san marzano tomato sauce recipe ).

Add 1 1/2 cups of your favorite tomato sauce (try my delicious san marzano tomato sauce recipe).

Stir in 4 cups of water.  Raise heat and bring mixture to a boil.

Stir in 4 cups of water.  Raise heat and bring mixture to a boil.

Add 1 pound of dry fettuccini.  Be sure to use fettuccine - other pasta would require a different amount of water and I haven't had time to experiment.  

Add 1 pound of dry fettuccini.  Be sure to use fettuccine - other pasta would require a different amount of water and I haven't had time to experiment.  

Press the fettuccine into the liquid and move it around a little to prevent the pasta from sticking together.  Lower the heat back to medium.

Press the fettuccine into the liquid and move it around a little to prevent the pasta from sticking together.  Lower the heat back to medium.

Stir frequently until the liquid is absorbed and the pasta is cooked "al dente".   This should take 10-15 minutes.   

Stir frequently until the liquid is absorbed and the pasta is cooked "al dente".   This should take 10-15 minutes.   

Turn off the heat and stir in a handful of fresh spinach.

Turn off the heat and stir in a handful of fresh spinach.

Taste carefully and season with salt and pepper before serving.  You may or may not need to add any depending on how flavorful your tomato sauce was.  

Taste carefully and season with salt and pepper before serving.  You may or may not need to add any depending on how flavorful your tomato sauce was.  

That's it - plate it up and dig in!

That's it - plate it up and dig in!

Polish Wonder Pot

Printable Recipe

Ingredients

  • 1 pound kielbasa, sliced into 1/4-inch thick coins
  • 1 large onion, sliced
  • 1 1/2 cups flavorful tomato sauce (jarred or homemade)
  • 4 cups water
  • 1 pound dry fettuccine
  • 1 handful fresh spinach leaves

Directions

  1. In a very wide skillet or stockpot over medium heat, saute kielbasa on both sides until browned; remove from pan and set aside until needed.
  2. In the same skillet or stockpot, saute onions in rendered kielbasa fat until they turn translucent and begin to caramelize (add olive oil if needed).
  3. Return browned kielbasa to pan.
  4. Add tomato sauce and water; stir well to combine.
  5. Raise heat to high and bring to a boil.
  6. Add fettuccine, submerging it in the boiling liquid as best you can, moving a bit to keep the pasta from sticking together.
  7. Lower heat to medium and stir pasta occasionally until liquid is absorbed and pasta is cooked "al dente".
  8. Remove from heat and stir in spinach.
  9. Stir well and season with salt and pepper if needed.  

Recipe makes 6 servings.

    $65.43
    $169.95

    Sesame Noodles with Roasted Pork

    Patricia Reitz

    Sesame Noodles with Roasted Pork - ButterYum

    Sesame Noodles with Roasted Pork - ButterYum

    If you ever find yourself with a few slices of leftover pork roast or pork chops, try this easy Asian inspired recipe.  It's super fast to put together too - just boil some noodles and heat everything together in a saucepan.  

    Gather all your ingredients.

    Oops, I forgot to show you the chili oil.

    I used chow mein stir-fry noodles which cook in about 2 minutes, but you can use any long noodle - even spaghetti.  Rinse the cooked noodles in cold water to stop the cooking process.

    In a medium saucepan, combine the garlic, soy, vinegar, canola oil, sesame oil, chili oil, and the white parts of the scallions.  Heat until bubbly.

    Then stir in the thinly sliced leftover pork.

    Add the precooked noodles.  Stir everything together and serve.

    Enjoy!

    Enjoy!

    Sesame Noodles with Roasted Pork

    Printable Recipe

    Ingredients

    • 6 ounces long noodles, cooked and cooled to stop from overcooking 
    • 6 ounces cooked pork, sliced into matchsticks
    • 2 cloves garlic, chopped
    • 1/4 cup low sodium soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons canola oil
    • 3 tablespoons toasted sesame oil
    • 1/2 teaspoon chili oil (or 1/4 teaspoon crushed red chili flakes)
    • 2 scallions, sliced thin on the diagonal, green tops reserved for garnish
    • Garnish with crushed red pepper flakes or Sriracha (optional)

    Directions

    1. The noodles cook very fast - they only need to boil for about 2 minutes, drain and rinse with cold water to stop the cooking.  
    2. Heat garlic, soy, rice vinegar, oils, and white scallion parts until bubbly, add pork to heat through, then stir in noodles.  
    3. Garnish with green scallion tops.  For more heat, sprinkle with crushed red pepper flakes or sriracha.  Makes 2-3 servings.
    $34.49
    $8.70
    $8.99
    $8.39
    $13.99

    Tagliatelle with Kielbasa Onions and Tomatoes

    Patricia Reitz

    Tagliatelle with Kielbases Onions and Tomatoes - ButterYum

    Tagliatelle with Kielbases Onions and Tomatoes - ButterYum

    I'm so happy to be able to share this accidental family-favorite pasta dish with you.  It came about in the usual way - I had no idea what to make for dinner, but I needed to get something on the table and the only thing I had in the fridge was a ring of Kielbasa.  I honestly didn't expect us to like it as much as we did, but we devoured it so I quickly jotted down the recipe so I could make it again and again. The sauteed Kielbasa adds a bit of smoky flavor to the sauce while the caramelized onions add a little sweetness - throw in a little garlic and tomato, boil up some pasta, and you've got yourself one fabulous meal.  If you don't try any other recipe on my blog, try this one - I don't think you'll be disappointed.

    Tagliatelle w/Kielbasa Onions and Tomatoes

    serves 4-6

    Printable Recipe

    Ingredients

    • 1 pound Polish Kielbasa, cut into coins
    • 1 medium onion, "frenched" (sliced from pole to pole)
    • 2 large cloves of garlic, minced
    • 28 ounce can crushed tomatoes (chopped, diced, pureed all work too - I've even used Ro-tel tomatoes)
    • salt and pepper to taste (careful - Kielbasa can be salty)
    • 1 pound tagliatelle pasta, cooked al dente in well salted water

    Directions

    1. Heat a very large skillet over medium-high heat.  
    2. Saute Kielbasa in batches until well caramelized on both sides (we like lots of brown color); remove from pan and reserve fat.  
    3. Lower the heat to medium and in the same skillet, saute the onions in the rendered Kielbasa fat (my Kielbasa didn't render a lot of fat so I had to add a touch of olive oil to my pan), stirring frequently until they're translucent and begin to caramelize, about 15 minutes.  
    4. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan.  
    5. Simmer uncovered for about 20 minutes, stirring occasionally.  Serve over pasta.  

    Alternate slow cooker instructions (to feed a crowd, double the recipe):  place sauteed kielbasa, caramelized onions, garlic, and tomatoes in slow cooker; cook on high for 1 hour or low for 2-3 hours.  Stir in pasta just before serving.  Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so each piece is coated, then let it cool completely and transfer it to a large zipper bag until I need it.