Italian Drunken Noodles

As with most of the recipes I post lately, I found this one on Pinterest

I used to clip recipes out of magazines, now I just go see if it's online

if so, I pin it to my recipe board

Pinterest ROCKS...

This latest recipe originated from the cozy apron blog

What caught my eye on this recipe was the pappardelle pasta

I've been wanting to cook with them for a long time

Just had not really found a recipe

Besides,  I use italian sausage in all my italian dishes that call for meat

Also, I love the brightness of onions, red, orange & yellow bell peppers

Finally, who doesn't love cooking with wine?

Pappardelle Pasta



Drunken Noodles with Italian Sausage, Peppers & Onions

Drunken Noodles
(recipe from the cozy kitchen)

INGREDIENTS

• 8 ounces Pappardelle noodles, uncooked
• olive oil
• 4 spicy Italian sausage links, casings removed (I had mild italian sausage that I seasoned with cayenne pepper)
• 1 1/2 teasp salt
• 1 teasp italian seasoning
• 1/2 teasp cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 garlic cloves, pressed through garlic press, or minced
• 1/2 cup white wine (preferably dry, like chardonnay)
• 1 (28 ounce) can diced tomatoes with juice
• 2 tablesp flat-leaf parsley, chopped
• 1/4 cup fresh basil leaves, julienned, divided use

DIRECTIONS

• Place a large, heavy bottom pan or braising pot over medium-high heat
• Add 2 tablesp olive oil, once the oil is hot, crumble the italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky); allow it to brown in the oil for a few moments on each side; once it's browned, remove it from the pan with a slotted spoon, place into a small bowl
• Add the sliced onion to the pan with the sausage drippings; allow it to carmelize & become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil if necessary)
• Add the salt, italian seasoning, & cracked black pepper - stir to combine
• Add in the bell peppers & allow those to saute with the onion about 2 minutes until slightly tender and golden
• Add the garlic, once its aromatic (just takes less than a minute), add the white wine and allow to reduce for a couple minutes until almost completely reduced
• Add in the diced tomatoes in their juice
• Return the italian sausage to the pan
• Gently fold to combine all ingredients
• Allow to simmer for about 3-4 minutes to blend the flavors, then turn the heat off
• To finish the sauce, drizzle in about 2-3 good tablesp of olive oil to create a silky reach flavor
• Add in the chopped parsley and half of the basil, stir
• keep warm while preparing the noodles
• Prepare the noodles according to the package instructions (I actually did this step after I browned the sausage)
• Drain the noodles very well, add them directly into the sauce, using tongs to gently toss and combine them with the sauce; check seasoning for salt or pepper
• To server, add equal portions of the "drunken" noodles to bowls, garnish with remaining basil.   You can even top off with shaved parmesan, if desired
• Add an extra drizzle of olive oil 

Stuffed Summer Squash Boats

 I watched Jamie Deen make this on his show

Home for Dinner with Jamie Deen



Stuffed Summer Squash Boat



The Filling - Italian Sausage, Red Onion & Cherry Tomatoes

I used the "chocolate" cherry tomatoes from my farmers market find this weekend



Stuffed Squash

Stuffed Squash with Breadcrumbs

The only change I made is that I used spicy italian sausage

not turkey italian sausage

I thought the Thai Rice Noodles recipe

 I made several weeks ago was one of the best dishes I had made in a while, but no

This one wins - hands down!  Even my son agreed

Stuffed Summer Squash Boats

adapted from Jamie Deen's Stuffed Squash Boat Recipe - Food Network

Ingredients

4 large yellow squash (straight-neck variety)

1 tablespoon olive oil, plus more for the breadcrumbs

8 ounces italian sausage (you can use turkey)

1/2 small red onion, finely chopped

1 pint grape or cherry tomatoes, sliced in half

kosher salt and freshly ground black pepper

1/3 cup panko breadcrumbs

1/4 cup Parmesan

2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350 degrees F.

2. Put the squash in a 12-inch high sided skillet, cover halfway with water & bring to a simmer. Turn to low, cover with a lid, and cook until tender crisp, about 8 minutes.  Set the squash aside to cool.

3. Drain the water from the skiller, wipe dry and place over medium-heat. Add oil if using turkey sausage.  If you are using italian sausage, you do not need the oil.  Cook, stirring until almost cooked through, about 4 minutes. Stir in the onions and cook until softened, about 4 minutes more.  Toss in the tomatoes, season with a big pinch of salt and pepper.  Cook until the tomatoes start to break down a bit, 1 more minute.  Set aside to cool.

4. While the mixture is cooling, trim the ends of the squash, slice in half lengthwise, and scoop out the seeds with a spoon, making a boat shape.  Chop up the centers and combine with the sausage filling.

5.  Spoon the mixture into the boats, mounding them high.  Place on a baking sheet.  Mix together panko, parmesan, chopped parsley and olive oil in a small bowl.  Sprinkle on top of the stuffed squash.  Bake until golden on top, about 25 minutes.

Jimmy's Food Store

I took this picture on my last visit to Jimmy's.

Jimmy's is awesome

It is a family owned italian meat market

located

off Fitzhugh & Bryan Street

They have the best italian sausage

I use it in all my italian dishes

(spaghetti, lasagna, baked penne pasta, baked manicotti, etc)

They also have the best pepperoni

I get it thinly sliced

Perfect for my Pepperoni Lasagna

 that I served on Mother's Day

They also carry italian wine and serve great sandwiches

I recommend the caprese panino or the cuban sandwich!

Pepperoni Lasagna

Ingredients

2 lbs italian sausage (I use spicy)

1/2 white onion - chopped

1- 32oz jar of spaghetti sauce

1 Tbsp brown sugar

2 1/2 cups grated cheddar cheese

3 cups grated mozzarella cheese

9-12 no boil lasagna noodles

1 pkg large pepperoni slices

Directions

Preheat oven to 375 degrees.

Place pepperoni in a skillet - cook for about 2 minutes - until heated through.  Place on a plate with a paper towel absorb the grease.

Brown sausage and onion.  Drain.  Stir in brown sugar and spaghetti sauce. 

Spread about 1/2 cup of the meat sauce in a greased 13X9 pan.

Layer starting with the noodles, then pepperoni, meat sauce and cheeses.

You should have about 3 layers.  Top with remaining cheeses.

Cook for 30 minutes or until hot.

Serves 10-12.