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An oldie but a goodie… January 11, 2009

Filed under: recipes — Mox. @ 1:00 pm
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Don’t you hate that phrase? I only use it because this is a recipe that has been stuck┬áto the side of my fridge patiently waiting for me to upload it for quite some time.

Rigatoni and Sausage

-10 oz rigatoni pasta

-salt (kosher preferably, of course)

-olive oil (not extra virgin, for the job it’s doing, regular o.o. works just fine)

-6 chicken pesto or chicken with sun-dried tomato and basil sausages (I used the latter)

-1 c slivered red onion

-1 c slivered yellow bell pepper (or if the price for yellow bell peppers is ungodly where you live, as it is for me, red is just fine-wouldn’t recommend green though as they’re not as sweet)

-2 (14 oz) cans traditional Italian sauce (or just 1 if you prefer your pasta less sauce-y)

-2 (14 1/2 oz) cans diced tomatoes with basil, garlic and oregano

-grated Parmesan cheesefor garnish

1. Preheat an indoor or outdoor grill or preheat oven to 400 degrees F (I used my oven for this part).

2. Cook the pasta in boiling salted water until tender but still firm, according to package directions. Drain and toss with enough olive oil to prevent sticking (it shouldn’t take much at all). This can be made 8 to 10 hours in advance and refrigerated (for those of you who have spare time in the morning to start prepping dinner, I guess?)

3. Grill or roast the sausages on an indoor or outdoor grill for 20 minutes, turning several times. Or roast in the oven for 20 minutes. Cool and refrigerate until ready to assemble the dish (again, if you’re getting dinner ready in the morning. If you’re not, ignore that last bit). Cut into bite-size pieces just before reheating.

4. In a large saute pan coated with a small amount of olive oil, saute the onion and bell pepper with cooked sausage pieces until onions and peppers are just wilted.

5. Add about 1/3 to 1/2 of the sauce and tomatoes and bring to a boil. Transfer to a stockpot, then heat the remaining sauce in the same saute pan and transfer to the stock pot when hot.

6. Place the stockpot over medium heat and add the pasta to heat and combine all the ingredients. Divide into serving bowls, garnish with Parmesan and serve immediately.

Makes 6 servings.


This recipe is adapted from one that was in the November 8, 2006 Dallas Morning News. It’s a really good basic and a bit rustic pasta dish that doesn’t require making tomato sauce for those of you that are freaked out by making your own or just don’t have the time (I fall into the not-enough-time category most days…one of these days I’m going to make a giant batch). This could be adapted to use Italian sausage-preferably hot-if the home chef so chose.


MANicotti March 24, 2008

Filed under: food,recipes — Mox. @ 7:12 pm
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– 1 (1o oz.) package frozen spinach, thawed
-1/2 tsp. Kosher salt, plus more for salting pasta water
-12 manicotti shells
-3 c. marinara sauce, recipe follows
-1 1/2 c. ricotta cheese (about 1 lb.)
-1 cup mozzarella cheese (about 4 oz.)
-1 c. freshly grated Parmesan cheese
-2 large eggs, lightly beaten
-Pinch freshly grated nutmeg
-Freshly ground pepper
-2 tsp. unsalted butter, diced

1.Bring a large pot of water to a boil over high heat, and season generously with salt. Cook the pasta shells until al dente. Drain and pat dry.

2. Preheat the oven to 350 F. Cover the bottom of a 9×13″ ovenproof baking dish with 1 c. of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 c. of the Parmesan, the eggs, and the spinach. Season with the 1/2 tsp. sal, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter.

3. Bake for 30 minutes. Serve immediately.

Marinara Sauce

-2 Tbs. extra-virgin olive oil
-1/4 medium onion, diced (about 3 Tbs.)
-3 cloves garlic, chopped
-3 1/2 c. whole, peeled, canned tomatoes in puree (one 28 oz. can), roughly chopped
-sprig of fresh thyme
-sprig of fresh basil (the basil around here has looked like utter ass lately, so I’ve been skipping it in most recipes unless ABSOLUTELY necessary)
-2 Tsp. kosher salt
-freshly ground black pepper

1. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

2. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.


Pardon my absence-life’s been busy/crazy and I’ve been down with a sunburn this past week. That’s right-a sunburn. I’m a member of a race of super-pasty red-haired mutants that are weak against the sun’s rays. I’m better now, although my back is all peely and gross.

Manicotti seems to be a universal guy favorite (at least every guy I’ve ever known). J loved this, even though I tore a few of the manicotti shells while stuffing them. He threatened to burn all my flip flops if I got rid of this recipe. The marinara sauce was delicious. I really liked this meal.