If I put the main ingredients in the post title, you might have quickly passed this one by. But that would be a shame, because this is a tasty version of fettuccine, well-suited for fall. Now that you’re reading this far, I can encourage you to stick with it and give it try! In fact,…
Rigatoni with Kale and Sausage
I’ve shared about recipes similar to this in the past, but the proportions on this Rigatoni with Kale and Sausage came out just right, so it seemed worth sharing. Not to mention I’m overdue for a blog post here! Kale and sausage often mean kale soup around here, but I do like featuring these ingredients…
Sauvignon Blanc Pairing: Pasta with Chicken, Goat Cheese and Peppers
This Pasta with Chicken, Goat Cheese and Peppers paired well with a Sauvignon Blanc back when we first made it. We recently made the dish again and updated the recipe along with a new wine pairing; check out that new recipe and wine pairing post here. I eagerly broke open the package from SIP Certified…
Linguine with Red Cabbage and a Dolcetto
Update: I made this again in fall of 2015, and added some leftover turkey, as shown in the photo above. Stay tuned for details of that version. A lot of cabbage can roll in via the CSA, so this Food & Wine recipe for Linguine with Red Cabbage caught my eye. This could prove a…
Linguine with Turkey Ragu Sauce
I was going to pitch this as a “heart healthy” way to prepare meat sauce, tying into the Valentine’s Day theme. In looking for some data, I came across a post that suggested there is not a big difference in terms of fat and calories between comparable types of ground turkey versus beef. Oh well,…
Frugal Friday: Pasta with Pancetta, Peas & Onions
We make dishes like this Pasta with Pancetta, Peas, and Onions quite a bit. We recently made a version of this recipe that used turkey bacon instead of pancetta, and swapped pumpkin seeds for the nuts. We have added photos from this recent meal. The discerning viewer might note the photos are showing bacon and…
Macaroni and Cheese Lite with a Qupe Syrah
A sign of my eclectic tastes perhaps that the first entry in my cookbook recipe & wine pairing project was Butcher Shop Bolognese–chicken livers and all–and last night I was cooking from the vegetarian classic, Moosewood. Jodi was vegetarian when we first met, plus I really couldn’t afford much more than pasta, so I got…
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