Tagged: pasta

05 May


Arrabbiatta Pasta – wHy I haVe EaTen thiS for 3 MoNths StrAight!


This will sound crazy, but this pasta is so good that I have “lit-erally” (as it is said by Rob Lowe, in Parks and Recreation, for those of you that watch it) eaten this pasta every single Saturday for the past 3 months.

proof that the simplest things in life are often the best

Okay, it’s not just because it’s that good – which it is – it’s because I have been training for a marathon since January. In our training, we are encouraged to find a meal that works for us and practice eating it before our long Sunday runs. Once you find what works for you, you sort of feel compelled to stick to it because you can’t make too many chances when you are out there running for 3-4 hours.

Arrabbiata sauce, which is Italian for angry, is a sauce made with garlic, tomatoes, red chili flakes and olive oil.

chilies, onions and garlic are slowly cooked to bring out all of their goodness

That flavor base is then deglazed with white wine and then rich tomato passatta is added. The final sauce is fiery red in both color and flavor. Don’t be afraid though – it’s not too hot and you can totally control the amount of chilies you add anyway.

fiery red and full of flavor

This sauce goes well with any type of pasta. It also happens to pair well with many other dishes. For instance, Chicken Parmigiana and this sauce would totally be friends :-)

This afternoon (our big carb loading meal) is the last time I will be enjoying this pasta dish for awhile because tomorrow (Sunday May 6th) is race day! Actually depending on when you receive this post, I be currently running as you read this. Wish me luck!

Hope you all enjoy this dish as much as I have.

Ciao for now,


01 Dec


Pasta Boscaiola | Rouxbe Recipe


This pasta dish R-O-C-K-S! Sauteed mushrooms, prosciutto, garlic, sun-dried tomatoes, thyme and a touch of cream flavor this delicious sauce.

For a real treat, you can make your own pappardelle (refer to the Cooking School lesson on How to Make Fresh Pasta), but to make it even quicker you can use dried pastas such as rigatoni or penne.

This version of Pasta Boscaiola is very easy to make. Simply saute the mushrooms and then add the prosciutto, chili flakes and garlic. Cook until fragrant.

Deglaze with a bit of white wine before adding the cream. Let the cream reduce slightly and then toss with the pasta. Finish with freshly chopped parsley, parmesan cheese and a splash of extra-virgin olive oil. Dinner will be done in less than 40 minutes.

Here is the full text recipe for Pasta Boscaiola.

Buon Appetito!

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05 Jan


Vegan Macaroni and Cheese Recipe


Believe it or not, this vegan mac ‘n’ cheese contains no cheese, yet it is quite cheesy and delicious tasting. It also just happens to be gluten free – at least if you use gluten-free pasta it is. Vegan Macaronin and Cheese | Rouxbe Online Cooking SchoolInstead of the usual cheese sauce, cashews are pureed with water, oil, and garlic powder. For the cheese flavor, nutritional yeast is added. Nutritional yeast is available in many grocery and health food stores.

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as putting it into scrambled tofu or eggs. Some movie theaters offer it along with salt or cayenne pepper as a popcorn condiment.” – taken from wikipedia.

Vegan Macaronin and Cheese | Rouxbe Online Cooking School

I am neither vegan nor gluten intolerant, yet I sometimes make this pasta just for something different. I have even fooled a few folks into thinking that it is full of cheese. Okay, maybe it was just Joe, but he can be quite hard to fool.

Vegan Macaronin and Cheese | Rouxbe Online Cooking School

If you can tolerate bread crumbs, toasted panko adds nice color and a crunchy texture to this creamy pasta dish, but it is certainly optional.

Vegan Macaronin and Cheese | Rouxbe Online Cooking School

This recipe originated from Pailin at Foodists. Thanks for the great idea, Pailin. Cheers!

Here is the full recipe for Vegan Macaroni and Cheese from Rouxbe, which has been slightly altered from the original.

This white sauce (or vegan béchamel if you will) can be used with many other dishes as well. Have fun and experiment with it. Maybe even pass it along to anyone that you know who is vegan or even vegetarian, as I am sure they would be more than happy to have a new recipe for a chees-less cheese sauce.

Hope you enjoy!

Ciao for now


20 Nov


Tony’s Torchiette with Bacon, Beer & Cheese Sauce


Feeling a little chilly? Warm up to this velvety mac ‘n’ cheese dish with a twist.

Flavored with bacon, beer, aged cheddar and just a hint of smoked paprika, this easy-to-make pasta dish will keep you cozy and satisfied.

Click here to view the text recipe, or sign up for a Free Membership to watch the full Video Recipe.

03 Jun


Mario Batali’s Lasagne alla Bolognese al Forno Video Recipe


First thing’s first, this week’s recipe is a doozy! There is a longer story to tell here that will justify the title of this post, I promise… but as always with Rouxbe…the food comes first (if you’re interested in my story, it’s below the video):

Now back to the story and no this is not a post about an old soap opera. It is, however, a post that seems to be a blast from my past…April 2006, to be more precise. I subscribe to a few cooking magazines. They are my bedtime reading material, you know a way to shut off the brain after a long day of food…ha ha! Well I remember the day I received this particular issue of Gourmet, it looked juicy and full of inspiration, I couldn’t wait to read it. Well, it did not disappoint. In fact, this one still sits in my room next to my bed…almost like a souvenir. Sad I know, don’t judge me.

I remember getting to the article about Mario Batali’s trip to Italy. I read the article word for word. I remember the vivid descriptions of all of the recipes, in particular the “Lasagne” (to clarify, lasagne with and “e” is the dish; lasagna with an “a” is the noodle). So that very next week, I HAD to make this lasagne. Even though it took me several hours, I knew somehow that it would become part of my repertoire. You know when you make something, and you think, “okay, this is a keeper”. It became one of the dishes that I made when I had “fancy” people over for dinner and it was always a hit.

Well, here is where the “how the world turns” part comes in….. 2 years later, we were lucky enough to sign a partnership deal with HarperCollinsCanada. We provide video support for some of their cookbooks. And low and behold… one of the first books we worked on was Mario Batali’s “Molto Italiano”…I was so excited, I opened the book (yes… you know what I was looking for) and there it was…THE lasagne.

Ciao for now. Hope you enjoy the recipe.

Watch the full Mario Batali’s Lasagne alla Bolognese al Forno Rouxbe Video Recipe.

P.S. In celebration of our partnership, for a very limited time (ends June 15th), if you are a member on Rouxbe and buy the Molto Italiano Cookbook through this page, HarperCollinsCanada will sponsor you for 6-months on Rouxbe. Just click on the book tab and follow the link. Just in time for the pasta making course at the Rouxbe Cooking School.