Frittata with Italian Sausage and Cheese

 

All the ingredients in this recipe, like the sausage, cheese and mushrooms, sound so good to me (except for artichokes).  My frittatas include precooked potatoes and onions, just like the ones my nana made.  I may have to start adding those ingredients to my frittatas.

If love italian cooking, check out Roz's website, La Bella Vita Cucina.  It sure is the good life kitchen with all those awesome recipes.  Click here to go to Roz's recipe page.

Spaghetti Aglio E Olio

Photo source: Food Network

My nana often made this meal for lunch with homemade garlic bread, salad (with oil and vinegar dressing and parmesan cheese) and iced tea with lemon.  It was such a treat for me and it still remains one of my favorite meals.

The photo and the following link to recipe and video comes from Ina Garten, but I make mine a different way . . . I think much easier!

My version starts off by getting my pasta water boiling and get the pasta cooking.

At the same time, I heat up a pan and melt about 1/2 stick of butter (depends on how much pasta you are making).  Add about 2 garlic cloves, making sure the garlic does not brown.

Angel hair pasta is what I prefer and the best thing is that it is ready in three minutes, so I have to work fast to put this all together.

As the garlic is sautéing in the butter, I start adding pasta water little by little.  (You'll need to experiment with how much pasta water you add.)  I love the way the pasta water slightly thickens the butter and also brings lots of flavor!  Right before the pasta is done, I throw in a handful of parsley.

Add drained pasta to the mixture, along with about 1/2 cup of parmesan cheese.  Mix together!  I always make sure that I have enough mixture to add to the pasta so that the pasta doesn't stick together.  I hate when that happens! Reserve some of the pasta water when draining in case you need more.

A note about my recipe . . . I prefer butter over olive oil because I really don't like the taste of olive oil.  You can use olive oil or a combination of both.  Whatever you prefer!  

All in all, I've got this recipe down to just five minutes from start to finish.  I've had lots of practice making it since I was a little girl!

To get to Ina Garten's recipe, click on the link listed below.  Along with her recipe, there is a how-to video great for learning the techniques no matter how you make it.

The Food Network
Recipe courtesy of Ina Garten

2010, Barefoot Contessa How Easy is That?, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Off Duty

Pastina

 

Photo Source:  La Bella Vita Cocina

Pastina is one of my favorite childhood foods.  Maybe the fascination was the little tiny star noodles, however, it was also very delicious.  

It conjures up memories of my nana in the kitchen taking care of everyone.  Pastina would be served to anyone who had the flu or a cold, even though I would ask for it on a normal day.  Guess you could call it italian chicken soup.  

It has been decades since I've had Pastina since I have had no idea of how to make it.  My mom doesn't even remember.  It was one of those things that was so normal, the mindset was that it would always be there, like my nana.  We all loved it.  This reminds me how much I miss my precious nana, she was a treasure. 

Now, thanks to Roz at La Bella Vita Cucina, I can make pastina myself.  I would love to make a large batch and freeze it in portions.  

I mentioned Pastina to The Captain all the time and told him how special it was.  It makes me sad that he will never know.

Click here to go to the recipe page source.  Thank you so much Roz!