Tag Archives: pasta

Barbecued Frankfurters

Today is my sister Kerri’s birthday, so I’m sharing one of her favorite meals. The spiral macaroni in the meal came to be known in the family as “Kerri curls” because her hair fell in perfect little ringlets when she was young. They looked just like the macaroni, only a lovely strawberry blonde.

Mom found the recipe years and years ago on a box of Mueller’s pasta. She made it so often that she cut the recipe off one of the boxes and taped it up inside one of the kitchen cabinets so she didn’t have to find it in the recipe box.

Ingredients

  • ¾ cup ketchup
  • ¾ cup water
  • ¼ cup chopped onion
  • 2 Tbsp. brown sugar
  • 2 Tbsp. lemon juice or vinegar
  • 1 Tbsp. prepared mustard
  • 2 tsp. Worcestershire Sauce
  • 1 clove garlic, mashed
  • 1 lb. frankfurters, cut in 1" lengths
  • 8 oz. (3½ to 4 cups) Mueller’s twist macaroni (rotini)

Directions

  1. In saucepan, combine ketchup, water, onion, brown sugar, lemon juice, mustard, Worcestershire, and garlic. 
  2. Cover; simmer 10 minutes. 
  3. Add frankfurters; cover and simmer 10 minutes more, stirring occasionally. 
  4. Meanwhile, cook macaroni as directed; drain. 
  5. Serve barbecued frankfurters over macaroni.

Variations

  • Mom usually doubles the sauce portion of the recipe to ensure everyone has as much as they want.

Time Required: 30 minutes

Servings: 4 to 6

Classic Minestrone

Oddly, our family has never favored a minestrone recipe. When we think Italian food, it’s always a plate of pasta. This recipe from the October 2011 issue of All You (original here) might be worth sneaking into the line-up however. Everyone likes all those ingredients—and I bet if I add some meatballs, that pot of soup will disappear.

Ingredients

  • 2 carrots, diced
  • 2 ribs celery, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 28-oz. can crushed tomatoes with liquid
  • Salt and pepper
  • 1 teaspoon Italian seasoning
  • 1 cup small shell pasta or macaroni
  • 1 cup shredded escarole or kale
  • 1 15.5-oz. can cannellini or navy beans, drained
  • Grated Parmesan, for serving, optional

Directions

  1. Combine carrots, celery, onion and garlic in slow cooker.
  2. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning.
  3. Cover and cook on low for 4 to 6 hours.
  4. Thirty minutes before serving, stir in pasta, escarole and beans.
  5. Cover, increase heat to high and cook until pasta is tender, about 30 minutes.
  6. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.

Variations

  • I will probably add two dozen small meatballs with the vegetables and broth.
  • This would be a great candidate for a bread bowl. Mmm.

Caesar Pasta Salad

Mom likes to add cheese tortellini to Caesar salad. Here’s an interesting alternative with a home-made Caesar dressing. From the July 2011 issue of All You (original online), the description explains that “This salad is hearty on its own, but it is even more so when topped with grilled chicken or shrimp. Alternatively, toss in some kidney beans or chickpeas.”

Ingredients

  • Salt
  • 12 ounces curly pasta, such as fusilli
  • 1 1/2 cloves garlic, chopped
  • 9 flat anchovies, chopped
  • 1/4 cup plus
  • 1/2 Tbsp. fresh lemon juice
  • 3 tablespoons mayonnaise
  • 1/4 cup plus 1 Tbsp. olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan
  • 10 cup chopped green leaf lettuce
  • Chopped fresh basil, optional

Directions

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta until just tender, about 10 minutes, or as package label directs.
  3. While pasta is cooking, combine garlic, anchovies, lemon juice, mayonnaise, olive oil and 3/4 tsp. salt in a blender and blend until smooth.
  4. Drain pasta.
  5. Toss pasta with half of dressing and tomatoes. Let stand for 10 minutes.
  6. Toss with Parmesan.
  7. Toss lettuce with remaining dressing and divide among 4 shallow bowls.
  8. Spoon pasta salad over lettuce, sprinkle with basil, if desired, and serve.

Tomato Soup with White Beans and Pasta

A recipe from the January 2011 issue of All You (original here). The note with the recipe explains, “The pasta and white bean in this rustic tomato soup make it a satisfying meal at a low-cost. Save even more money by doubling the recipe—you’ll have enough to enjoy for lunch later in the week.”

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon dried oregano
  • 2 15-oz. cans diced tomatoes
  • 28 ounces low-sodium chicken broth
  • 1/2 cup tubetini, little bow ties, elbow macaroni or other small pasta
  • 1 15-oz. can cannellini beans, drained and rinsed
  • Salt and pepper
  • 2 tablespoons finely chopped fresh parsley

Directions

  1. Warm oil in a large saucepan over medium-high heat.
  2. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
  3. Add oregano, stir once, then add tomatoes with juice and chicken broth.
  4. Bring to a boil.
  5. Add pasta, stir, and cook until just tender, about 8 minutes.
  6. Stir in beans, lower heat and simmer until warmed through, about 5 minutes.
  7. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
  8. Makes 4 servings.

Pork Lo Mein

A recipe from the September 2011 issue of All You (original here). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal—it only takes about 30 minutes to prepare. For variety, you can swap in another type of pasta that holds sauce well, such as fusilli or bow-tie pasta.”

Ingredients

  • 12 ounces soba noodles or whole-wheat spaghetti
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon plus 1 tsp. cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 1 cup low-sodium chicken broth
  • 2 lean, boneless center-cut pork chops (about 12 oz. total), cut into thin strips
  • 2 teaspoons canola oil
  • 4 cups thinly sliced cabbage (from about 1/2 head)
  • 1 medium carrot, grated
  • 1 cup snow peas, halved crosswise (about 3 oz.)
  • Salt and pepper
  • 2 scallions, thinly sliced

Directions

  1. Bring a large pot of water to boil.
  2. Cook soba noodles until tender, about 5 minutes, or as package label directs (spaghetti will take longer, about 10 minutes). Drain.
  3. In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth.
  4. Add pork and toss to coat.
  5. Set aside to marinate for 10 minutes at room temperature.
  6. Warm oil in a large nonstick wok or skillet over medium-high heat.
  7. Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes.
  8. Add cabbage and stir-fry until just wilted, about 2 minutes.
  9. Stir in carrot and snow peas; cook, stirring vigorously, until snow peas are slightly softened yet firm, about 2 minutes.
  10. Stir in noodles and toss to coat with sauce and warm through, about 1 minute.
  11. Season with salt and pepper.
  12. Divide mixture among 6 bowls, sprinkle with scallions and serve.

Variations

  • Customize this Asian meal to suit your tastes by swapping chicken breast or thigh strips for the pork, or use tofu for a meatless meal.

Rigatoni in Creamy Tomato Sauce

A recipe from the September 2011 issue of All You (original here). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal—it only takes about 30 minutes to prepare. For variety, you can swap in another type of pasta that holds sauce well, such as fusilli or bow-tie pasta.”

Ingredients

  • 2 tablespoons unsalted butter
  • 3 ounces pepperoni, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 28-oz. can crushed tomatoes
  • 1 tablespoon sugar
  • 1/4 cup heavy cream, warmed
  • Salt
  • 1 pound rigatoni
  • 1/4 cup finely chopped fresh basil leaves

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes.
  3. Add garlic and sauté until fragrant, about 1 minute longer.
  4. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
  5. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes.
  6. Stir in heavy cream.
  7. Season with salt.
  8. While sauce is cooking, bring a large pot of salted water to boil.
  9. Add rigatoni and cook until just tender, about 10 minutes or as package label directs.
  10. Combine with sauce and basil and serve.

Orecchiette with Broccoli, Tomatoes and Sausage

A recipe from the February 2011 issue of All You (original here). The note with the recipe explains that “Orecchiette ("little ears" in Italian) works well in this dish, but you can substitute penne if you’d like.”

Ingredientsfrom All You

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 8 ounces hot or sweet Italian sausage, removed from casings
  • 1 15-oz. can diced tomatoes, with juice
  • Salt
  • 1 pound orecchiette or pasta shells
  • 4 cups small broccoli florets (from one head)
  • Shredded Parmesan, optional

Directions

  1. Warm oil in a medium skillet over medium-high heat.
  2. Add garlic and sauté until fragrant, about 30 seconds.
  3. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes.
  4. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.
  5. While sauce is cooking, bring a large pot of salted water to boil.
  6. Stir in pasta and cook according to package label directions.
  7. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender.
  8. Drain, return to pot and toss with sauce.
  9. Serve immediately, with shredded Parmesan on the side, if desired.

Lisa’s Cheddar Spirals

My friend Lisa introduced me to this great mac and cheese It’s simple and delicious—and you can easily vary it by adding some meat or veggies.

Ingredients

  • 1 package (16 oz) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10 ¾ ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter (1 stick), melted
  • 4 cups (16 oz) shredded cheddar cheese

Directions

  1. Cook pasta according to package directions and drain.
  2. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth.
  3. Stir in the cheese and pasta.
  4. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 12-15 servings.

Variations

  • Make a spicier version by using Nacho Cheese soup and shredded pepper jack cheese.
  • Toss in your favorite meat: browned ground beef or sausage, sliced kielbasa or hot dogs, meatballs, or bacon crumbles. Whatever you like.
  • Saute and add some chopped onion and pepper as you brown your meat.
  • Cook and add a bag of California Blend veggies (broccoli, cauliflower, and carrots) for a cheddar primavera.

Time Required: 3 hours

Servings: 12–15

Beef and Cheese Pizza Skillet

Mom found this recipe on a can of corned beef years ago. The corned beef and jack cheese give the casserole a distinctive taste, and because the ingredients are simple, it comes together quickly in a single pot. A nice alternative to the traditional pasta and meatballs, this meal shows up on our table at least once a month.

Ingredients

  • 1 1/3 cups elbow macaroni
  • 4 cups hot water
  • 1 can (12 oz.) corned beef
  • 1 tsp. salt
  • 1 bay leaf
  • 1/4 tsp. black pepper
  • 1 jar (15 oz.) spaghetti sauce
  • 1/2 cup water
  • 1/4 tsp. garlic powder
  • 1/4 lb. Monterey Jack, sliced or grated

Directions

  1. Chop corned beef into chunks (about 1/2" cubes).
  2. Spray a large skillet with a lid or a dutch oven with nonstick cooking spray.
  3. Combine macaroni, hot water, corned beef, salt, bay leaf and black pepper in the skillet.
  4. Bring to a boil, stirring to break up meat further (or as desired).
  5. Reduce heat, cover, and boil gently for 20 minutes, stirring frequently.
  6. Add spaghetti sauce, water and garlic powder.
  7. Return to boiling, cover, and continue cooking for 10 minutes longer.
  8. Dot top with cheese, cover, and cook over low heat for about 1 minute to melt cheese.
  9. Be sure to remind family not to eat the bay leaves when you serve!

Variations

  • Stick with a sturdy pasta for this meal. Wagon wheels or ziti will work, but avoid more delicate shapes.
  • Substitute Muenster for the Monterey Jack if desired.

Time Required: 45 mins

Servings: 4–6