Quickie Italian – Part 1

This entry is part 1 of 3 in the series Quickie Italian

Quickie Italian

Sometimes, All You Need is a Ready Made Tomato Focaccia, and some Wine

I Call It Herb Bread 🙂

When I think of cooking Italian food, I imagine a long list of ingredients, carving out a significant portion of the day, and sipping a nice glass of red wine or two during the entire cooking experience. After all, to me it is an experience. (And nibbling on lots of bread sticks.) Also, I don’t really view Italian food as being “Quick.” However, I think in our busy world that it can be. It can also be just as delicious as if we spent hours in the kitchen.

With the exception of Gordon’s Italian Mac N’ Cheese, I never really considered any of these other dishes on this page to be ‘actual’ recipes.

They were more ideas with things we just thought about and threw together, mainly me. (Julie)

I suppose that to me a ‘Recipe’ is something that requires great thought and testing. Kind of like an Experiment in a Lab, or in this case, a Kitchen. But, we never do those things. In many cases we just know that the ingredients we choose are going to taste good together, without us even trying them out. We just throw it together and let our photos tell the story. Some ingredients that we may feature never go into the recipe. After all, we make this up as we go, grabbing things from the pantry. Always have.

However, these ‘Ideas’ have sometimes morphed into excellent Recipes. Ideas that we have become very proud of. And, we’ve even passed some of these Ideas on to our children and others who now cook our Ideas on a regular basis.

So, without hesitation, here are a few very simple Ideas from us for that ‘Quickie Italian’ Dinner. 🙂

GRAZIE MILLE,

Julie and Gordon

This Basil Pesto Cheese is the best I’ve ever had. I haven’t been able to find it again.

The quest continues….

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This “Idea” was just ready made frozen Ravioli, with some Pasta Sauce in a jar, and us throwing in a few spices to jazz it up. Bread Sticks and Flat Leaf Parsley, not optional…essential!

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I LOVE BREAD!

I found this Bread on the sale rack at our Commissary for just a few dollars, and I snagged it instantly!

It looked beautiful and tasty, and it WAS! All you need is some great cheese and meats, and a good mustard, then you have a great meal. Oh, and don’t forget the wine. 🙂

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Gordon’s Italian Mac N’ Cheese

All you really need is one great Italian Dish, and the rest can be just Nibble Foods.

As in Roasted Garlic, lots of Great Bread, Open Jars of Italy to spread on that Bread, and a nice bottle of Red Wine.

(Recipe Down Below)

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Red And Green Pasta Sauce w/ Plant Based Meatballs

(Recipe Down Below)

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Spaghetti, and Plant Based Meatball Sub Sand

(Recipe Down Below)

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Spaghetti Between Two Toasted Buttered Garlic Bread, Sandwich

(Recipe Down Below)

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Our ‘Throw Together’ Italian Dinner

With TONS of Bread! 🙂

(Recipe Down Below)

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Happiness is Being a Tutu 🙂

The “I Don’t Know What To Call It Pasta/Pasta Sandwich”

(Recipe Down Below)

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Peachy/Beigey Pasta

(Recipe Down Below)

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My “V” Pasta

(And I’m not going to tell you why I am calling it that.) 🙂

(Recipe Down Below)

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Julie’s Mystery Pasta

(Because I can’t remember what I did here.) 🙂

But, It Does Look Good, Doesn’t It?

(Recipe Down Below)

Once I Remember It

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Easy Basil Pesto/Sun Dried Tomato Penne Pasta Dinner

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Turning Loaf Bread Into Great Bread

(Recipe Down Below)

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Recipes Start Here

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Gordon’s Italian Mac N’ Cheese

There was a Mac N’ Cheese Contest at his workplace on the base. (2023)

Gordon tied for 2nd. Place! 🙂

The win is significant for him because he made it the night before and not that morning as some did, including the winner. It does make a difference when it is nice and fresh from the oven, as the winner’s was. Regardless, it is truly spectacular!

Truly Spectacular!

Ingredients:

32 oz. 33% Less Sodium Chicken Broth
~3 – ½ inch Thick Slices of Pancetta – reserve the fat

(NOTE: diced Pepperoni Mini’s can also be used)

~4 Cups Fusilli Pasta
Flour – as needed (equal to the amount Pancetta fat
~2 Cups Milk
~1 Cup Half & Half
~1 Cup White Cheddar Cheese sliced and ~½ Cup shredded
~1/2 Cup Parmesan Cheese sliced and ~¼ Cup shredded
~1/2 Cup Asiago Cheese sliced and ~¼ Cup shredded

1 Tbsp. Dried Italian Herb Seasoning
1 Tbsp. Dried Oregano
2 Tbsp. Butter
Freshly Ground Black Pepper
1 Tbsp. Himalayan Salt

Pam Cooking Spray – as needed

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The milk and Half and Half used.

The pots we used…

the left pot was used for the sauce and the other was used to boil the pasta.

Start by pouring the Chicken Broth into the large pot… this will give your pasta some flavor instead of just
having plain water.

Then add enough water to cover the pasta when added.

Pictured are my thick slices of Pancetta.

You can get your local Deli to cut them this thick for you.

Slice the Pancetta into dice sized pieces as shown.

Place the Pancetta pieces into a medium sized pan and heat to medium heat.

While the Pancetta is cooking, add your Fusilli Pasta to the pot and cook as directed or until the pasta is
al dente or cooked so as to be still firm when bitten. Be sure to stir the pasta occasionally so it won’t
stick to the bottom of the pot.

When done and still partially firm (al dente) pour the pasta into a colander and immediately rinse with
cold water to stop the cooking process. Then set the pasta aside to drain.

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Still cooking the Pancetta until it is well browned.

It is almost done and looking great!

Use a non-splatter cover in this next step to stop the Pancetta pieces from falling out of the pan. Pour
the Pancetta fat into your medium sized pot and turn the heat to medium high.