It’s fun looking through my Marcella Hazan cookbook and finding new simple recipes to make that taste good. This one has vegetables built in, and because they are chopped rather than diced, they remain fresh tasting in the sauce. The pancetta adds a bit of flavor and meat to the dish, if you or your family members (ahem, K) require that in a meal. If not, you can make the same dish without the pancetta. This dish is also toddler-friendly with the fun pasta shapes and easy to chew vegetables.
If you had asked me for my chicken marsala recipe, I would have said, well, I add a little of this and a little of that….just check my blog. It turns out, I didn’t have a recipe on here for it. And my recipe is still “add a little of this and a little of that”. This most recent time I made it, I made sure to take pictures so I could write about it…and I discovered that Shiraz works just as well as Marsala! So, Chicken Shiraz? Sounds fancier, but no difference.
This was a great dish with all of us. It is simple, and full of favorites: pasta, cauliflower, and bacon. The way the bacon is cooked with the bread crumbs makes for a crunchy, tasty topping. We ate it with the topping initially but still had some pasta left without the topping. I didn’t mind using it up because it was easy to make more and helped leftovers feel fresh again.
For awhile, the Fudgelet wasn’t a big fan of mac and cheese. He liked cheese, but only cold/room temperature. Not hot. He liked pasta, but mostly with tomato sauce. Before I put all of this together, I tried making mac and cheese for him only to realize he wasn’t liking it.
I watched the episode of Cook’s Country where they made this pizza. It seemed interesting because it was made in a baking sheet (no pizza stone mentioned), I didn’t need to make or buy a sauce, and the cheese goes on first, before the tomatoes. Thennnnn I made the mistake of not saving the recipe for later. Thankfully, I found it on a blog so that I could make it, too! I am not sure what Rebecca changed from the original since I don’t have the original, but I liked how this turned out. I’ve been making lots of pizza things because the Fudgelet finally likes it, and it is less messy than some other food. At least, homemade pizza tends to be less messy.
This should have been a simple recipe, but I had some trouble at the grocery stores. Yes, plural. First, I only bought half of the prosciutto needed, because I had sticker shock and couldn’t fathom the possibility that the one package was not enough. Oops. Well, not really an oops since I decided to make it work. I did a single batch of pasta, then ended up having enough sauce leftover to make some more pasta to coat with the rest. Soooo, I made the recipe below reflect the “half” amount. In case you’re thinking I’m part-vegetarian (not that such a thing exists), K also agreed that it was enough. You got the flavor, you got some meat in most bites, and it was satisfying. Especially because the pasta is so eggy and rich.
When I saw this recipe from David Lebovitz, I was immediately excited about it. I love pasta and cheese, and it gets baked into a pie! I’ve actually made another version of this before, as a way of using leftover pasta. This was tasty, but I did add a little something extra to appease K. Keep reading…