Recipe of the week(end)
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Rigatoni Puttanesca
This week we gather warmth from a classic spicy Italian sauce... Puttanesca. Whether it's a spicy dish for two for Valentine's Day or a deliciously warming pasta dish in the middle of February for yourself or guests, Rigatoni Puttanesca fits the bill.
This recipe is a great way to use up some of those canned tomatoes that you put up last summer
and it tastes great with good store-bought
canned tomatoes as well.
Add some meatballs (soy-based or not*) to
complete this comforting mid-winter meal with
a bit of fresh green salad, a crust of bread and
you're set.
Enjoy this puttanesca sauce with a nice rich fruity
red wine like our current UBI House Red; a
Nero D'Avola '08 from Arancio Winery.
Hmmmm. Except maybe an after-dinner coffee? It's not traditionally seasonal for Winter but may we suggest a refreshing Frappe to cleanse your palate? (Recipe below). Even though it's the midst of February,
a coffee ice tastes wonderful especially between a fiery puttanesca and a delicious red wine.
Oh yes, and while sitting next to a nice fire...or
while curled up in a warm bed.
Enjoy.
Rigatoni Puttanesca with Meatballs*
Serves 2
30 minutes or less to prepare
Ingredients
4 oz. dried rigatoni pasta
7 oz. soy sausage *(or sausage of your choice*)
1/2 c. bread crumbs
2 T. grated Parmesean, plus more for garnish (optional)
1 T. chopped fresh parsley
2 T. chopped fresh basil, divided
2 cloves garlic, minced, divided (or more to taste)
1/4 tsp. ground black pepper
1 c. tomato sauce or whole canned tomatoes
2 T. chopped black olives
dried red pepper flakes to taste
Preparation
-Cook pasta according to package directions. Drain & set aside but keep near warmth.
-Meanwhile, combine sausage (soy or meat), bread crumbs, Parm, parsley, 1 T. basil, 1 tsp. garlic & peppers in a bowl. Roll into balls while heating pan.
-Coat large heavy skillet w/olive oil cooking spray & heat to medium heat while rolling meatballs into about 12 balls (approx. 2 T. each).
-Cook meatballs 5-6 min. or until evenly browned (longer if using pork, etc.)
-Add tomatoes/sauce, olives, remaining basil & garlic. Cover, reduce heat & simmer 3-5 min.
-Add warm pasta to sauce. Stir. Divide among two plates & top with cheese (or cheese substitute).
Serve.
Nutritional Info (using soy sausage*):
Per 2 1/2 c. serving:
575 cal
30 g. protein
4 g. total fat
1 g. sat fat
86 g. carb
4 mg. chol
796 g. sodium
6 g. fiber
12 g. sugars
Coffee Frappe
Use tall glasses. Put them in the freezer while eating dinner. Make some strong espresso & chill it (or use leftovers). Just prior to serving, put 1 c. of whole or soy milk in a food blender. Add 2 T. heavy or soy cream. Whip. Add espresso to taste. Whip again. Add a touch of sugar, honey or sweetener if you'd like or try a bit of your favorite liqueur. Pour into the tall chilled glass & serve.
Adapted from Vegetarian Times Feb. '10 and the
Frugal Gourmet Cooks Three Ancient Cuisines 1989
This recipe is a great way to use up some of those canned tomatoes that you put up last summer
and it tastes great with good store-bought
canned tomatoes as well.
Add some meatballs (soy-based or not*) to
complete this comforting mid-winter meal with
a bit of fresh green salad, a crust of bread and
you're set.
Enjoy this puttanesca sauce with a nice rich fruity
red wine like our current UBI House Red; a
Nero D'Avola '08 from Arancio Winery.
Hmmmm. Except maybe an after-dinner coffee? It's not traditionally seasonal for Winter but may we suggest a refreshing Frappe to cleanse your palate? (Recipe below). Even though it's the midst of February,
a coffee ice tastes wonderful especially between a fiery puttanesca and a delicious red wine.
Oh yes, and while sitting next to a nice fire...or
while curled up in a warm bed.
Enjoy.
Rigatoni Puttanesca with Meatballs*
Serves 2
30 minutes or less to prepare
Ingredients
4 oz. dried rigatoni pasta
7 oz. soy sausage *(or sausage of your choice*)
1/2 c. bread crumbs
2 T. grated Parmesean, plus more for garnish (optional)
1 T. chopped fresh parsley
2 T. chopped fresh basil, divided
2 cloves garlic, minced, divided (or more to taste)
1/4 tsp. ground black pepper
1 c. tomato sauce or whole canned tomatoes
2 T. chopped black olives
dried red pepper flakes to taste
Preparation
-Cook pasta according to package directions. Drain & set aside but keep near warmth.
-Meanwhile, combine sausage (soy or meat), bread crumbs, Parm, parsley, 1 T. basil, 1 tsp. garlic & peppers in a bowl. Roll into balls while heating pan.
-Coat large heavy skillet w/olive oil cooking spray & heat to medium heat while rolling meatballs into about 12 balls (approx. 2 T. each).
-Cook meatballs 5-6 min. or until evenly browned (longer if using pork, etc.)
-Add tomatoes/sauce, olives, remaining basil & garlic. Cover, reduce heat & simmer 3-5 min.
-Add warm pasta to sauce. Stir. Divide among two plates & top with cheese (or cheese substitute).
Serve.
Nutritional Info (using soy sausage*):
Per 2 1/2 c. serving:
575 cal
30 g. protein
4 g. total fat
1 g. sat fat
86 g. carb
4 mg. chol
796 g. sodium
6 g. fiber
12 g. sugars
Coffee Frappe
Use tall glasses. Put them in the freezer while eating dinner. Make some strong espresso & chill it (or use leftovers). Just prior to serving, put 1 c. of whole or soy milk in a food blender. Add 2 T. heavy or soy cream. Whip. Add espresso to taste. Whip again. Add a touch of sugar, honey or sweetener if you'd like or try a bit of your favorite liqueur. Pour into the tall chilled glass & serve.
Adapted from Vegetarian Times Feb. '10 and the
Frugal Gourmet Cooks Three Ancient Cuisines 1989
with meatballs*
Did you know?
Spaghetti a la puttanesca (whore's spaghetti) is a spicy, tangy and somewhat salty Italianpasta dish that culinary experts regard as modern and reflects the bounty of the market rather than the garden. The ingredients are inexpensive, easy to find and typically Mediterranean. Italians refer to the sauce as sugo alla puttanesca.
courtesy of Wikipedia
Spaghetti a la puttanesca (whore's spaghetti) is a spicy, tangy and somewhat salty Italianpasta dish that culinary experts regard as modern and reflects the bounty of the market rather than the garden. The ingredients are inexpensive, easy to find and typically Mediterranean. Italians refer to the sauce as sugo alla puttanesca.
courtesy of Wikipedia