Bacon Fettuccine with Fried Okra

Today, the other half and I trickled on down to the justice of the peace to get married. We decided it would be fun to have our marriage certificate to have October 31st on it as we plan to do a ceremony for everyone next year on that date. We married on Halloween, YES! For lunch today I decided to make one of his favorite meals I make. It’s a Bacon Fettuccine with a side of southern as I call it; fried okra. 

Bacon Fettuccine with fried okra from Mooshu Jenne #lovemyvinegar #shop

After making lunch we decided to watch Halloween H20 for some spooky fun! What do you like to watch on Halloween? I am always watching something. I know next year we won’t be because we will have our ceremony then! Very exciting. Just about as exciting as this Bacon Fettuccine my new Hubby is ecstatic over. We picked a theme now we just have to find a way to execute the idea correctly. I think it is going to be something very different and not a wedding that is over done like say Venetian or now the 1920’s. I am sure I will share the DIY projects we do for it here with you and of course plenty of pictures!

Bacon Fettuccine with fried okra from Mooshu Jenne #lovemyvinegar #shop

For dinner I think we might go on the quicker and lighter side with some Panzanella Toscana. I can use the De Nigris seasoned white wine vinegar over the panzanella toscana (bread salad) for tons of flavor. Make Halloween night on the run between Trunk or Treat and off to state it can be a real push to get a healthy dinner in. I will just be glad to be settle for the night watching some Ghost Adventures. What are your holiday plans? I would love to hear about them below. Now for the Hubby’s favorite recipe.

Bacon Fettuccine
Serves 4
Bacon fettuccine made with heavy cream, bacon, garlic, lemon juice and more.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 - 15 oz heavy whipping cream
  2. 1/2 stick butter
  3. 1 lemon; deseeded and juice squeezed
  4. 3 cloves of garlic; minced
  5. 4 strips of bacon; diced
  6. 3 leaves of basil; chopped
  7. 1 package fettuccine
  8. 1 tablespoon salt
  9. 1/2 tablespoon pepper
Instructions
  1. In a large pot, bring water with salt to a boil.
  2. In a saute pan, add in bacon and garlic. Cook until bacon is done. Add in 1/2 stick of butter and juice from lemon. Add in heavy whipping cream and cook on medium until sauce starts to thicken. Toss in chopped basil. Stirring frequently, cook until mixture is thick.
  3. Add pasta to water and cook as directed on package. Drain.
  4. Add parmesan cheese to sauce, salt and pepper; stir well. Plate pasta and top with sauce and fresh basil. Serve!
Mooshu Jenne http://mooshujenne.com/

Moscato Buttered Pear Pork with Risotto

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser Star. #CollectiveBias

I always like to prove to my other half wrong. He seems to think nothing cooked in wine other than my Italian sausage is not edible. I beg to differ for sure! Last night I made this Moscato Buttered Pear Pork with Risotto and he very much so enjoyed it. He told me how he makes better risotto which is funny. He does in the Czech sense. Italian’s make it different and with a different rice. 

Moscato Buttered Pear Pork with Risotto | Mooshu Jenne #shop #cbiasOne of the reasons I love to make risotto is the creamy flavor it has over regular rice. I have to admit that adding a bit of the Star Buttered Olive oil first gives a creamy buttered and toasted nutty taste the risotto.  Pears pair perfectly with pork and the Moscato that is reduced over them to bring out a distinct flavor. 

Star Borges Buttered Flavor Olive Oil

I picked you the Star Butter flavored Olive Oil at Walmart while we were waiting on medicine. She had an allergic reaction to who know’s what! They have her epi pens for next time and some meds for this time. Never fun! At least we walked around and shopped and I found the Star. It really was so tasty with the risotto and the pork. Currently only Walmart carries the Star/Borges butter flavored olive oil. 

Pork at Safeway

I picked up the pork at Tom Thumb (Safeway). Pork loin thinner sliced is perfect for cooking this dish in a skillet when it’s warmer and you don’t want to head up the house. I like to get their all natural pork because I feel it has a better flavor. 

Moscato Buttered Pear Pork with Risotto | Mooshu Jenne #shop #cbias

So are you ready to try my recipe?

Moscato Buttered Pear Pork with Risotto
Serves 6
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
For Pork and Pears
  1. 1 package of thinly sliced pork loins
  2. 1 bartlett pear; sliced into quarters
  3. 1/2 cup Moscato wine
  4. 2 tablespoons Star/Borges Butter flavored Olive oil
For Risotto
  1. 1 1/2 cup risotto
  2. 1 large container chicken broth
  3. 1/2 red onion; diced small
  4. 1 tablespoon Star/Borges butter flavored olive oil
  5. 1 clove of garlic; minced
Instructions
  1. Preheat oven to 190 degrees F.
  2. In a large skillet/saute pan, add in 2 tablespoons of butter flavored olive oil with pan on medium high heat. Add in pork, 1/2 cup Moscato, and sliced pears. Cook until pork is caramelized on both side and cooked thoroughly. Place pork and pears in glass dish in oven to keep warm while cooking risotto.
  3. In a small pot add 5 cups of chicken broth and bring to a low boil. In a saute pot add in onions, butter olive oil, and garlic. Saute until tender. Add in 1 1/2 cup risotto and toast for about 2 minutes. Add in 1 1/2 cups chicken broth barely to cover. Keep at a low boil. Stirring frequently watch risotto to make sure once the liquid soaks up you add 1 cup at a time until all liquid is soaked and risotto is creamy and tender.
  4. Serve pork and pears with risotto and the rest of the bottle of the Moscato.
Mooshu Jenne http://mooshujenne.com/

Meat Lovers Lasagna & Easter #NewFavorites

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser Stouffer’s & New York Texas Toast.

Spring always seems to be that time of year everyone is getting back into gear. It’s like wiping away that winter fog and getting things ready for a busy summer. What I enjoy about Stouffer’s Meat Lovers Lasagna is how easy it is to make for a springtime dinner. Even better when I am on the run trying to pick up eggs and fun decorations for my daughter to pop this in the oven allowing us more time to decorate.  It’s such an easy meal!
Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shop via MooshuJenne.com

I love when she can shop herself and just run into Walmart and grab what I send to her on her phone. Generally, her and one of her brother’s will run in and grab a pasta dinner and Texas Toast for the perfect pairing. 

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopYou can just hop on over to the next aisle and pick up your toast. It’s usually a 15 minutes store run. Easy dinner that’s done in less than 30 minutes without all the work. I enjoy that she can make it and I can prepare eggs and the stuff to decorate them.

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopDo you have a go to meal or easy meal that you make when trying to have fun decorating for Easter? What plans do you usually have for Easter. We generally always try to make eggs in plenty of different styles. I think this year I would like to try eggs drawn on with markers. 

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopLasagna is always a meal I think you need more of and really a little bit for each person goes such an absolute long way. This is the family size and it really is enough to feed all six of us with the Texas Toast on the side of course ;) 

Meat Lovers Lasagna and Texas Toast
Serves 6
Meat lovers lasagna with Texas Toast
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 package Stouffer's Meat Lovers Lasagna Family Size
  2. 1 box New York Texas Toast
Instructions
  1. Cook Stouffer's lasagna for 9 minutes on high in the microwave and then cook at 50% power for 20 minutes. For Texas Toast just cook as directed on the box. Serve while coloring eggs!
Mooshu Jenne http://mooshujenne.com/

 

Blood Orange Panna Cotta

Did I ever tell you how much I love panna cotta? It is this simple little dessert that you can put together in a matter of minutes. Stuff it away into the freeze and it comes out just too pretty. You can dress it up with just about anything you can think up. It always looks so elegant. The taste is never overwhelming and super sugary. Pairing blood orange syrup with it has to put it at the top of my list as a dessert. Blood Orange Panna Cotta is the perfect dessert to serve up to the one you love. Give them something extra special. 

Blood Orange Panna Cotta via Mooshu Jenne

The blood orange syrup that tops it is quite tart! Tarty desserts are my personal favorite. Not the largest fan of desserts that are loaded with sugar that you get those weird sugar sweats. What kind of desserts do you prefer? 

Blood Orange Panna Cotta  via Mooshu Jenne

Got these adorable heart bowls from World Market. I could spend way to much money in that store. Honestly, I think I probably already do. Do you have a special place you like to buy adorable dishes for special occasions? I wanted these hearts originally for chicken pot pie but my other half doesn’t like it. I will save it for special desserts though. It really puts the love in the dish when it’s served up in a heart. Pretty much perfect for Valentine’s Day. 

Blood Orange Panna Cotta
Serves 2
Vanilla panna cotta topped with blood orange syrup.
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Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
For Blood Orange Syrup
  1. 4 blood oranges; juiced
  2. 1/2 cup granulated sugar
For Vanilla Panna Cotta
  1. 2 1/2 cups heavy cream
  2. 1/2 cup granulated sugar
  3. 2 teaspoons vanilla extract
  4. 2 packages of gelatin
  5. 1 tablespoon water
For Vanilla Panna Cotta
  1. In a non stick pan, add heavy cream and sugar and bring to a low boil. In a small bowl add in gelatin, vanilla extract and 1 tablespoon water. Once boiling lower heavy cream mixture and cook for another 3 to 5 minutes while mixture thickens. Add in gelatin mixture and whisk well. Let cool to room temperature before pouring into ramekins. Once the mixture is cooled add it to the ramekins and place in refrigerator overnight or for 8 hours.
For Blood Orange Syrup
  1. In a non stick pot, add in juice from blood oranges and sugar. Bring to a low boil and simmer until mixture thickens to desired syrup texture. Let cool before serving.
Notes
  1. I love to freeze my panna cotta. It really reminds me of a tasty ice cream with half the sugar.
Mooshu Jenne http://mooshujenne.com/
Please take a moment and check out these other fantastic Valentine’s recipes from these fabulous bloggers! You can also follow along with hashtag #foodelicious on Pinterest and Twitter.

Call Me PMC –  Red Velvet Cookie Dough Truffles 

The Baking Fairy – Chocolate Strawberry Cupcakes for Two 

Homegrown & Healthy – Valentine’s Day Chocolate Hand Pies 

Pary Moppins – Valentine’s Kisses 

Savvy In The Kitchen – Nutella Cheesecake Bars 

A Conquered Mess – White Chocolate Raspberry Bark 

Little Family Adventure – Strawberry Soup 

Life a Little Brighter – Salted Caramel Chocolate Tart 

Bespangled Jewelry – Valentine’s Day Strawberry Brownie Hearts 

Tempting Thyme – Special K Bars

Spaghetti All’Amatriciana

This is one of my simplest meals I love to make for my family on a chilly Autumn evening. The crushed red pepper in this Spaghetti all’ Amatriciana adds a little heat to warm the soul. The origin of the Amatriciana was a recipe named griciaGrici were what the Romans called the sellers of bread and comestibles. According to another source, the name originates from the hamlet of Grisciano, in the comune of Accumoli, near Amatrice. 

spaghetti all amatriciana

Spaghetti All’Amatriciana is generally prepared with guanciale (cured pork cheek) and grated pecorino. Guanciale is not common in the United States. You would have to check at specialty shops to find it and even then it’s difficult to find. It is possible to replace the guanciale with pancetta but you would want a thick cut pancetta if possible. Pecorino cheese can be found at specialty markets like Sprouts or Whole Foods. I use pecorino when I can find it but if not I replace it with a parmesan cheese when in a bind. 

spaghetti all amatriciana

Another name for it is Sugo all’amatriciana and Bucatini all’Amatriciana which is used with a bucatini pasta that is larger then spaghetti and comes with a hole down the center. I’ve had luck finding this at World Market. Though, for an easier way to go you can just do the Spaghetti All’Amatriciana version.

My lineage is Italian and I was raised on pasta’s like this. You can take away a lot of foods from me for diet restrictions to lose weight or what not but there is NO way your taking my pasta. I would rather be fat! I love my pasta; it’s like my main diet. Yes, it carbs but RUN it off and you will be just fine. Love my pasta and my bacon. I was vegetarian for a few years due to medical reasons and I have to say I really missed bacon!

Is there a food you could never do with out? I’d love to hear about it. Tell me in the comments below :)

Spaghetti All’Amatriciana
Serves 8
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 lb (16 oz) spaghetti noodles
  2. 2 cloves of garlic; minced
  3. 1 tablespoon crushed red pepper
  4. 2 tablespoons olive oil
  5. 1 cup pancetta; diced
  6. 2 large cans of San Marzano tomatoes; peel whole tomatoes
  7. 4 to 6 fresh basil leaves
  8. Salt and pepper
  9. 1 to 2 cups Pecorino cheese
Instructions
  1. In a sauce pan add pancetta, garlic and one tablespoon olive oil. Saute until pancetta is cooked.
  2. Fill a large pot with water, one tablespoon olive oil, and salt. Bring to a boil and cook pasta as directed while working on the sauce.
  3. Once pancetta is browned, add the San Marzano tomatoes by crushing them with your hands. Add sauce from can and crushed red pepper. Bring to a low boil. Add basil, salt and pepper.
  4. Drain pasta and reserve a bit of the water with it. Add pasta to a large bowl and toss with sauce adding the sauce in parts. Top with Pecorino cheese and serve.
Mooshu Jenne http://mooshujenne.com/

Italian Beef Sandwiches

Cooking on Friday’s is NOT my forte’. With that being said, crock pots can come in handy when you want to make a meal and run off to see the new Percy Jackson Sea of Monsters film. These Italian beef sandwiches cook wonderfully easy in the crock pot without to many ingredients too; it is a budget friendly recipe!

Italian beef sandwich, beef dinner

The new Percy Jackson movie is definitely a hit in my book. It would be fun to read the entire series but so far I have only accomplished reading the first book. As soon as the first film came out we went to the theaters to see it. Unfortunately, I did not get to see this movie on opening weekend. Though the next film I will make it a point to go see it opening weekend. Did you like the new Percy Jackson film?

After running off to see the new Percy film, since our power was out due to maintenance, we went shopping. The Italian beef for the sandwiches slow cooked the night before. Rue 21 has some great jeans on sale. My daughter picked up four pairs of jeans for $50. Can’t beat that! Once we got home from shopping I just clicked the crock pot on to warm and by dinner time the Italian beef was warmed up for the sandwiches. Made my Friday night cooking easy!

As fall approaches, my Friday nights are spent making easy dinners and watching Haven. This show has an amazing cast! I simply cannot wait for this show to come back on. Guess that means I need to make more easy dinners just like this one. Do you have any easy meals that you make on Friday’s?

Italian Beef Sandwich

Gosh! This sandwich really is the bomb! In Chicago a.k.a Chi-town, you can get these bad boys all around. Here in Texas, we have one joint in a 100 mile radius that sells these but nowhere close to what you get up north. Sometimes it is nice to go out to eat and just grab a drippy sandwich. I wish we had places here that sold good food like this Italian beef sandwich. At least for the meantime I can make these as good as the ones in Chi-town at home. So without further ado here is the recipe!

Italian Beef Sandwiches
Serves 10
Slow cooked beef topped on sandwich bread with peperoncini's.
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Prep Time
20 min
Cook Time
12 hr
Total Time
12 hr 20 min
Prep Time
20 min
Cook Time
12 hr
Total Time
12 hr 20 min
Ingredients
  1. 1 jar of peperoncini's
  2. 1 32 oz container of beef broth
  3. 1 can of crushed tomatoes
  4. 4 lbs beef bottom round roast (not chuck roast)
  5. Salt and fresh cracked pepper
  6. Hoagie rolls, baguette, or preferred bread
Instructions
  1. In a crock pot, add beef bottom round roast and top with beef broth. Add in crushed tomatoes and all of the juice from the peperoncini's. Use half of the peperoncini's in the pot and reserve the rest for garnish. Top with fresh cracked pepper and salt. Turn crock pot to high.
  2. Once the crock pot has warmed to high and the water has been simmer/boiling for a good hour or two you can reduce the heat to low and let cook overnight. Pull the roast apart and drop into the juice and set the heat to warm to keep a warm temperature for serving.
  3. Slice bread down one side and fill with beef. Make sure to add some of the juice over the top flavor your meat and the bread. Garnish with fresh peperoncini's and/or red onion.
Mooshu Jenne http://mooshujenne.com/
Enjoy!

Roasted Tomato Rotini – Food Bloggers Against Hunger

Today, I am happy to be a part of Food Bloggers Against Hunger and share with you a simple less then $4 recipe for roasted tomato rotini. Before I pass you on to the recipe I would like to share a story with you below.

Here is a bit more on Food Bloggers Against Hunger:

Food Bloggers Against Hunger was created by Nicole from The Giving Table in response to the new documentary, A Place at the Table.  Today, April 8, 2013, food bloggers will donate their posts to raise awareness about the film, issues of hunger, and ask their readers to send letters to Congress to protect SNAP funding and make anti-hunger legislation a priority.

A Place at the Table premiered on March 1st, 2013.  This documentary from Participant Media—the same studio that brought you Food Inc.—follows three families struggling with food insecurity, and sheds light on the very real problem of hunger in America.

Please refresh is video doesn’t pop up :)

Food Bloggers Against Hunger – April 8, 2013 from Nicole Gulotta on Vimeo.

My first child was born when I was 16, two weeks away from my 17th birthday. He was my perfect birthday gift. With plenty of help from my grandmother, I moved on to get my GED and got a decent job alternating schedules with my grandmother; so my son would never have to go to a daycare.  I was a single mom.

Then a few months after giving birth to my son I met Mike. This brilliant full of life individual that I fell passionately in love with at first sight.  Another few months pass and with great surprise I find out I am expecting my second child. Mike was  immediately excited and got a job at a local ice cream joint. After the baby was born I went to work as a photographer. We eventually got our own apartment. We had two incomes but we still didn’t have enough to afford to pay for the food. We decided to go out and look for help, something that most people fear. We got SNAP which then was called Lone Star and we received WIC. Both programs helped with baby food and formula but still did not cover all food costs for the four of us.

At least we both had creative imaginations and a love for food. We shopped sparingly by buying in bulk such as: rice, pasta, and flour. We bought cheap packages of meat at the meat market, in which, we broke down in to small amounts to last the entire month. Ramen was a necessity in our home. The cheapest pasta you could buy and add a tad of chicken and small handful of spring onions creating a delicious dinner to us. We eventually made enough money to support ourselves.

In 2000,  he passed away while I was pregnant with our daughter. I once again needed help with food. Only this time I learned how to make food stretch. That scrapes made great stocks and lemons, grapefruits, and orange peels were easy to make candy out of for the kids.  Luckily, three years later I would meet another man, my V, that would step in to help me with the kids and to follow my dreams. The kids are all now beautiful teenagers and the middle one works in a restaurant. Not everyone can be this lucky.  More then 50 million people are food insecure (no means to have a constant nutritious meal).

To this day I still make some of the recipes we created to save on food costs. Continuously buying bulk foods to stock in the pantry never knowing when we could end up with out money for food. Always playing it safe I bought a deep freeze and I over stock it just like my pantry. These are not bad practices to always make sure if you lose a job or become short on money that you will still have food to last; even in a natural disaster or power outage the food that is needed will be there.

So, how can YOU (and all of us) help?

To follow along you can use hash tag #takeyourplace or join us on FB at The Giving Table’s fan page. To have a look at the delicious low cost recipes you can check out the pinterest board here.

rotini1

 My recipe that will feed 5 people for under $4 total.

Roasted Tomato Rotini
Serves 6
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 lb package tri-color rotini or any pasta similar such as Barilla Tri-color Rotini
  2. 2 cans fire roasted tomatoes; store brand is just as good.
  3. Salt and pepper
  4. Optional: grated parmesan
Instructions
  1. Fill large pot half full with water. Bring to a boil and add in pasta. Cook for 9 minutes or until pasta is talking to you. Drain most of the water reserving a small amount. Open tomato cans and pour over pasta. Do not drain juice from can as this adds flavor to the pasta.
  2. There is no needs to heat the tomatoes as the hot pasta will warm them for you. Sprinkle with salt and pepper. Top with parmesan if desired.
  3. Side note: Have friends collect anything condiments they get when they go out to eat and do the same yourself. Most of the time this gets thrown away and it is perfectly good to store and use. I keep a ziplock bag of extras we get in case we ever run out of something.
Mooshu Jenne http://mooshujenne.com/

Two Year Blogiversary

Yay! It’s our  Two Year Blogiversary! The blog and I have made it two years. Though, I am a few days late on this post due to my birthday and the cold front that swept in and made everything so dark that there would be no way to get one single natural light photograph. At least the sun is back out and my son and I can have some fun photographing our favorite lunch container by Frego!

Today, for the blogiversary, I am giving away one Frego lunch container! This beast is the guru of all lunch containers. One of my very personal favorites! Here is a video to tell you why it is my favorite with all the super cool features this container comes with. We’ve used this container over and over and it works very well in the microwave and the oven. It’s sturdy and the double seal is fantastic; no leaks! I wanted to share a recipe that I use to put in my Frego container. It’s an older recipe on the blog but one of my absolute favorites when the Autumn air comes rolling in.

Italian Goulash
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Ingredients
  1. 1lb ground beef
  2. 2 white or yellow onions (chopped)
  3. 2 bell peppers (chopped)
  4. 4-5 cloves of garlic (chopped)
  5. 2 tbsp olive oil
  6. salt and pepper to taste
  7. 4 cans stewed tomatoes (regular size cans)
  8. 1 large can of tomato sauce (28oz)
  9. 2 tablespoon Worcester sauce
  10. 1 tablespoon paprika
  11. 1lb small shells pasta
Instructions
  1. Fill a large pot with water and a few drops of olive oil. Salt your water bath and bring to a boil. Drop in pasta and cook till done.
  2. In a large sauce pot, add in your chopped onions, peppers, garlic, and olive oil. Saute for about 2 minutes. Add a little salt and then add in your ground beef. Stirring frequently, breaking up your meat while browning. Once your meat is browned add in paprika and Worcester sauce. Then add in your four cans of stewed tomatoes and large can of tomato sauce. Bring to a low boil and cook for about an hour.
  3. Mix your pasta and sauce in a large bowl and serve!
Mooshu Jenne http://mooshujenne.com/
For the giveaway just follow instructions in the Rafflecopter below.

 

a Rafflecopter giveaway

*Disclosure: I was given two containers from Frego to review. I was not reimbursed for writing this post and all opinions expressed are my own.

Bucatini all’Amatriciana

After months of promising this recipe for bucatini all’amatriciana it is finally here. Guanciale (pork cheek) is not common in the US, which means you must replace it with the closest item, that item is  pancetta. Pancetta in a block is also hard to locate but at least we have one Italian market and deli in town. Finding the pancetta was the simple part.

bucatini all amatriciana

I would eventually go on a three month endeavor to find bucatini pasta. Bucatini is a No. 12 pasta that resembles spaghetti but has a elongated hole running complete through it. Luckily, World Market is renovating their stores and recently stocked it with bucatini. I purchased five packages I was so excited!

bucatiniallamatriciana (2)

Bucatini all”Amatriciana is a dish that made it popular in Rome. It is named after the tiny town of Amatrice. It is said that the shepherds love this meal to warm up from the chilly mountain air. I just love any excuse to have fresh basil in the house as the aroma is delightful! If anyone is interested, I can add the recipe of how to make your own peeled tomatoes to replace the canned tomatoes within this recipe. Canned can be bought but are sometimes hard to locate.

Bucatini all’Amatriciana
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 to 3 cloves garlic; minced
  2. 6 oz guanciale or pancetta, cubed (must be thick)
  3. 3 tablespoon extra virgin olive oil
  4. half of onion finely chopped (red or white)
  5. 1/4 teaspoon dried red chili pepper (or crushed red pepper)
  6. 1/4 cup of dry white wine
  7. 2 cans of peeled tomatoes; 28 oz each (if you cannot find canned you can make your own)
  8. 1 package Bucatini pasta
  9. 1 cup freshly grated Pecorino Romano cheese
  10. salt and pepper to taste
  11. fresh basil (optional; for serving)
Instructions
  1. Fill a large pot with water, one tablespoon olive oil, and salt. Bring to a boil and cook pasta until done while cooking the sauce.
  2. In a pot or saute skillet, add onions, pancetta (guanciale), garlic, and two tablespoons olive oil and tad of salt; cook on medium heat for three to five minutes. Add in dried red chili pepper and saute for about a minute. Drain just the top juice of the cans, not all, as you want the sauce to be a bit thick rather than runny. Add peeled tomatoes and the white wine. Break up the tomatoes while cooking. Cook for about ten minutes reducing the tomato juice off. Salt and pepper to taste.
  3. Drain pasta reserving some of the pasta water; add sauce to pasta. Toss and plate. Top with freshly grated Pecorino Romano cheese and garnish with basil.
Mooshu Jenne http://mooshujenne.com/

Italian Garden Pasta Salad

It’s Summer BBQ season with the 4th right around the corner many of us are getting ready to light up the grill. Just like me, I am sure many of you have a go-to Summer salad recipe. For a little fun for the 4th, I invite all of my blogging friends to share their favorite Summer salad recipes. This can be a new or old post just has to be a Summer salad recipe.

Italian Garden Pasta

Here is a simple Summer salad recipe for Italian garden pasta salad that I use when the last minute BBQ happens. To share your recipe click the “add your link” button below.

Italian Garden Pasta Salad
Serves 10
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1 lb bag of garden rotini pasta (or pasta of choice)
  2. 6 Roma tomatoes (diced)
  3. 2 bundles of spring onions (chopped; keep chives)
  4. 1 bottle Italian dressing of choice
  5. Salt and pepper to taste
  6. 1 tbsp olive oil
Instructions
  1. Fill a large pot with water and one tablespoon of olive oil and bring to a boil. Once boiling at pasta and cook for 8 to 10 minutes until done. Drain pasta and let cool.
  2. Add pasta to a large bowl with tomatoes, spring onions, salt and pepper; toss well. Drizzle with Italian dressing till desired coating; toss well again. Refrigerate for 30 minutes until cool and serve.
Mooshu Jenne http://mooshujenne.com/