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

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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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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.

Then place the Pancetta onto a plate lined with paper towels to catch the excess fat.

Very nice pictures
Julie!!!

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Now, add your flour in equal amounts to your fat. When mixed, it should have the consistency of wet
sand. You have now made a roux! The second picture is a good example of what I mean.

Stir the roux consistently for about 2 min. Cooking it this long will remove the flour taste without
browning the flour. I am also slicing the cheeses while this is happening.

When cooked for two minutes, turn down your heat to low, and add some of your Milk and Half and
Half to the roux.

Stir this mixture until well combined adding more milk if needed to get to the thickness you desire. You
want your sauce thick, so don’t add too much of the Milk and Half and Half in the beginning. You can
always add more later. You have now made a Bechamel Sauce. Over time the sauce will continue to
thicken, so keep your Milk handy. Be sure to continue to stir your sauce now with a whisk from time to
time to remove any lumps. Still slicing cheese while the sauce heats.

This is Mac N’ CHEESE!

Add ~1 Cup of your White Cheddar Cheese to the Bechamel Sauce.

And add ~1/2 Cup of the Asiago cheese to the sauce. Now you have made a Mornay Sauce.

Slicing the Parmesan Cheese

And add ~1/2 Cup of the Parmesan cheese to the sauce. This is also great as a Fondue sauce to dip
bread and vegetables into. Stir your Mornay sauce with your whisk until the cheese is thoroughly
melted and well combined.

While still melting the cheese, add your dried Italian seasoning to the sauce…

Then add your dried Oregano to the sauce.

Another nice closeup picture Julie!

Here you can see the cheese is melted and the other ingredients are well combined. Taste the sauce to
see if you need to add more seasoning.

Here, I am adding the Mornay sauce to a large mixing bowl, then adding a few Tbsp. of butter to enrich
the sauce. This will also provide a little more flavor and silkiness.

Stir in the butter well.

Add your well drained pasta to the sauce as shown.

Use a rubber spatula to remove every drop of the sauce from the pan.

Then gently mix the sauce and
the pasta together.

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Add your freshly cracked Black Pepper to the bowl…

Then add your salt. Himalayan salt isn’t as salty as table salt, which is why you can add so much as the
milk products and pasta in this dish are very bland. Stir to combine. Taste the pasta to see if you need
to add more seasoning.

Now, preheat your oven to 400’F.

Add your Mac N’ Cheese to a casserole dish or dishes that have been sprayed with a non-stick cooking
spray.

Fill the dish almost to the top.

Here I am shredding more of the three cheeses to the top of each casserole dish.

Add as much or as
little as you like.

They are now ready to go into my preheated 400’F oven.

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You may want to place the casserole dishes onto a cookie sheet just in case your casserole spills over
during the baking process.  (Although we didn’t.)

Here I opted not to as the cookie sheet isn’t large enough to hold both casserole dishes.

Bake the Mac N’ Cheese for about 25 minutes or until the top is well browned.

If needed, you can always turn your oven’s broiler on to brown the top as shown in this pic.
This was a somewhat complex dish to make, which does make enough for two meals.

We hope you give
this “from scratch” Italian inspired Mac N’ Cheese a try… we are sure you will love it!

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Red And Green Pasta Sauce w/ Plant Based Meatballs

This Quickie Came From My Idea of Wanting Red and Green Pasta, with Red and Green Sauce

Simple Really

It’s just a Red Pasta Sauce, and a Green Pesto Sauce

Heating the Sauces, Boiling the Pasta

Proceed to Mix the Sauces with the Pasta…

Bake the Veggie Meatballs as Directed…

Then Combine! 

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Spaghetti and Meatball Sub Sand

The four things that I love the most are Spaghetti, Plant Based Meatballs, Bread, and Cheese.

Something Easy and Delicious to do with Leftover Spaghetti Pasta

Bake the Plant Based Meatballs, (According to package directions), Butter the Hoagie Buns and then Bake them to brown up a bit in the oven.  You can always use the Broiler.

Buttering The Breads

A Sprinkling of Garlic Salt…

Plant Based Meatballs Into The Oven

Buttered Hoagie Breads Into The Oven

Leftover Spaghetti Pasta…

Adding the Red Sauce…

Heating Up The Sauce in the Microwave

Heating Up Some Sauce for the Hoagie Buns

Spreading The Sauce In The Buns

Now, Adding the Heated Up Spaghetti Pasta and Sauce…

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Now, Add The Plant Based Meatballs…..

…Some Shaved Parmesan Cheese…. Fresh Parsley…..

Top with a bit of the Red Sauce

DONE!

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My Favorite Spaghetti Sand

I didn’t grow up in a particularly sophisticated family where food was concerned.  Oh, my grandmother that took me under her wing knew the fine arts of southern hospitality, and did teach me those, but for some reason my mother rebelled against such things and didn’t pass any of that knowledge on to me.  I think it was because she married my step-father and he was the one that rebelled against such things.  She just did whatever he wanted her to do. 

I believe that sophistication was looked down upon in my family when I was growing up so we ate like poor people did.  After all, my step-father, the surgeon, grew up poor in Texas so we did tend to eat like poor people did, even though there was money to eat like upper middle class people ate.

Having said that, sometimes my tastes do gravitate toward the more humble eating classes.

We didn’t grow up having our Spaghetti or Pasta Dinners with some lovely Italian Bread, it was always our Sandwich Bread smeared with some Butter and Garlic.  I have since added some Paprika to it as well.

When you grow up eating something simple then you get used to it. 

It then is no longer simple, but delicious.

Baking Sandwich Bread. Garlic Bread in the Oven (Broil)

Perfect to ME!

Browning The Other Side

Now, just place some Spaghetti and some Fresh Basil and then you have an excellent Sand!

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Our Throw-Together Italian Dinner

For Some Reason I, Julie, Love Black and Green Food Together

Eaten With A Lovely Tomato Focaccia Bread

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Our Throw-Together Ingredients:

Leftover Feta Cheese and Sundried Tomatoes Packed In Olive Oil

Black Olives

Pesto in Olive Oil

Leftover Pastas

Bread Crumbs

Parmesan Cheese

Roasted Garlic Cloves

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Our Leftover Ingredients

This is a Favorite Pesto of Ours, Look at that Beautiful Olive Oil!

Boil the Pasta Following Package Directions Until Al Dente

Here we Have Also Sliced and Buttered the Bread

Overdosing on Bread 

(This bread was getting stale so I thought we should cook it before it went bad.)

You Just Need a Bowl to Combine Your Ingredients

Once You Have Drained the Pasta, Place it Into a Mixing Bowl

Next, Add Some of the Pesto, Bread Crumbs, and Grate Some Parmesan Cheese Over Top

(This is all done to taste.)

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Adding a Few Black Olives

Mix Together, Now Add Some Roasted Garlic Cloves

(We ended up adding an additional leftover Pasta to this dish, not pictured above in the ingredients.)

Place into a Casserole Dish Sprayed with a Cooking Oil Spray

Top With Some Grated Parm and Bake for About 20-25 Minutes

Delicious!

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

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Ingredients:

Creamy Basil Alfredo Sauce

Jar of Marinated Artichoke Hearts, drained

Leftover Roasted Garlic Cloves, smooshed, and use as many as you like

Sun Dried Tomatoes, as many as you like

A Good Bread, Butter, and Cheese

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Just place the contents of the jar into a sauce pan on a medium heat, add the drained jar of marinated artichoke hearts, and as many of the roasted garlic cloves you desire, and then just let it come to a nice simmering boil.  Turn the heat down a few notches once it starts to boil.  I Julie, love a nice thick sauce so I will allow it to simmer away until it becomes as thick as I like.  Keep stirring the pot regularly so that it doesn’t burn on the bottom.  And just keep turning it down to lower settings.  When done to your liking, just keep it on low, or warm until you are ready to eat.

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In the Meantime…..

Bread and Butter

The Bread is a Tribeca Oven Asiago Cheese Loaf

The Butter is a Garlic Parmesan Basil, that I bought from Sprouts

All I did was to turn the oven on 350F.

On a foil lined sheet pan I placed the two halves of the bread, that I sliced into.  Then buttered both sides.

I then grated some Romano Cheese on each slice.  I also did a sprinkling of Paprika.

Into the oven they go.  8-10 minutes on 350F. 

Then turn off the oven and broil until a bit brown.

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When ready you can place this great sauce onto some pasta, with some of the great bread from above.  You can also add a salad to make it the perfect meal.

Don’t forget, you can also make a sandwich of it!

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Peachy, Beigey Pasta

I Julie, am known for mixing different pastas together to create a meal.  I just started pulling out ingredients from the pantry one day and that’s when I noticed that it’s all got this great peachy/red/beigey color to everything.  So….

..I decided to throw it all together, and here we are!

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Ingredients:

Red Lintel Penne Pasta

Chickpea Spaghetti Noodles

Rosa Alfredo Sauce

Various Italian Spices

A Good Bread, and Lots of Herbs

Garnish:  Crispy Harvest Snaps

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Just Heating Up The Sauce..

If you like you can grind some Black Pepper, or add a few dashes of your favorite Hot Sauce.  Perhaps even add some Chili Powder or Cayenne.  Make it as hot or as mild as you like!

To thicken the sauce simply allow it to simmer away on a medium-low heat, while stirring occasionally.  When it is as thick as you  like, then it is done.

Cooking The Pastas….

Draining the Pastas…

Plating The Pastas….

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My Herb Bread

This is a favorite bread of mine that we buy often.  I place it on a foil lined sheet pan, slice the bread without cutting through to the bottom, smear it with a butter or margarine all over it.  Place into a 350F oven for about 8 minutes.  Then turn off the heat and broil until a nice brown color.  That’s when I inserted fresh herbs all between the slices.  Then serve with your delicious pasta dinner.

Topped With Some Fresh Herbs and Some Harvest Snaps

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Easy Basil Pesto/Sun Dried Tomato Penne Pasta Dinner

I admit it needs some color here, as in a salad or fresh herbs.  But, this recipe was about using what is already in your pantry, also most people always have loaf bread at the ready.

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Turning Loaf Bread Into Great Bread

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But First:

I was shopping at Sprouts when I saw this Simply Organic Sweet Basil Pesto packet.  Needless to say, I bought a few.  It looked like an easy way to make weeknight Italian on a busy schedule.  I also bought some of Sprouts Organic Penne Rigate Durum Wheat Pasta.

I simply followed the package instructions….

Boiled the Pasta….

Drained the Pasta….

Added the Sweet Basil Pesto Sauce to the Cooked Pasta….

I then decided to add this great Cucina and Amore Sun Dried Tomato Bruschetta as well…

Mixing Together..

Now Let’s Grate Plenty of Cheeses Over Top

I’m using Parmesan and Romano, as much as I like!

I Then Sprinkled Some Italian Bread Crumbs In

And, some more Cheese…

Leftovers going into the refrigerator for lunches.

If you need to freshen the pasta up because it is a bit dry, just add a little bit of Extra Virgin Olive Oil.

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I do write above about how I grew up eating regular loaf bread as an accompaniment to our weekly spaghetti dinners.

I am featuring it here because it is something that most people have on hand in every kitchen.  Therefore, when in need of a nice bread for any Italian of your choice, here is a substitute.

Loaf Bread, Butter/Margarine/Garlic Salt/Paprika

Cook for about 6 minutes on 350F, then Broil until brown.

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Whenever you are in need of a Quickie!

Ciao!

Julie and Gordon

 

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To View More Italian Website Pages:

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A Labor Day Vacay Away

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Quickie Italian