6-23-17 Rigatoni with butter-sage sauce

Preparing dinner could not be any easier. Once again we are taking advantage of the porch garden, tonight focusing on the vibrant sage plant at the top of the steps.

INGREDIENTS: 

1.     Rigatoni – we use about ¼ to 1/3 lb. for 2 (almost any pasta will do)

2.     Butter – about 3-4 tablespoons

3.     Fresh sage – about 15 leaves

4.     Parmigiano cheese – about ¾ cup

5.     Salt & pepper to taste

PROCESS:

While the pasta is cooking heat the butter over medium heat until it just begins to brown.  Add the sage and turn the heat to low.  When the leaves have wilted remove from the heat.  When the pasta is ready, add the pasta to the pan with the sauce, along with about ½ cup of the pasta water.  Mix in the cheese and cook over low heat for 2 minutes. 

COMMENTS:

We enjoyed the unique flavor of the sage.  I will do this again, but with lighter pasta, perhaps penne, or spaghetti.  The rigatoni was too “heavy” for this sauce.  If you have access to fresh sage I urge you to try this.

5-10-17 PASTA WITH MIXED MUSHROOM/SUNDRIED TOMATO SAUCE

                   

INGREDIENTS:

1.     Leek – thin slices

1.     Celery

2.     Garlic crushed

3.     Olive Oil

4.     Mixed mushrooms

5.     Sundried tomatoes in oil – coarsely chopped

6.     Dry white wine

7.     Fresh lemon juice

8.     Fresh parsley and sage oil – coarsely chopped

9.     Toasted Panko

PROCESS:

Cook the leek and celery in the olive oil until soft.  Add the garlic and continue cooking for about 2 minutes before adding the mushrooms and tomatoes.  Cook over medium-high heat, stirring frequently, until mushrooms begin to brown.  Add splash of wine and allow to cook off before adding fresh lemon juice (about half of med. Lemon).  Lower heat and simmer for 1-2 minutes then add the herbs. 

While the pasta is cooking toast the panko in butter in a small skillet on the stove top and remove when it begins to turn golden.

Add the pasta (recommend one of the shaped pastas) to the sauce; mix well, (add pasta water if needed) and serve, sprinkled with panko.

COMMENTS:

Patience and I give this a 20 on a scale of 10!  I think it was a perfect combination of ingredients, but it was the fresh parsley and sage and the toasted panko instead of cheese that gave it that little extra oomph.  We will serve this the next time we have dinner guests.