Vacation food inspiration…I love it! When we were at Disney last month, Whitney ordered Beef Bolognese one evening. She shared a portion of her entree’ with Dale and he raved about it. If you’re not familiar with this dish, don’t think spaghetti. Here’s an official description of what it is…
Authentic bolognese is not a simple tomato-based meat sauce, but a complex ragù with a prominent meat flavor and a small amount of tomato.
Beef Bolognese
When we got home I set to work looking for a good and healthy recipe to try.
Our tomato vines are still going STRONG! I can’t stand to see them go to waste, so I searched for a recipe so I could make the best use of these late bloomers. This is a variation of another recipe we love that uses roasted tomatoes and ravioli. You can find that recipe here. The recipe I’m sharing today is VERY close to that recipe. The one difference is that this makes up a bit of a chunky sauce poured over spaghetti. I know this…both are delicious and a fantastic way to use up those cherry tomatoes! I halved this recipe and it gave us supper for two nights. It was delicious!’
I did it again! I tried out a new recipe on guests! I have a reputation for doing this, but it’s not on purpose! I will sit down to plan my menu, and as I contemplate the night guests will be with us, I’ll consider what’s in the fridge or freezer. Then it goes from there. Soon I’m searching Pinterest for a recipe using those ingredients and there it is – a new menu item that sounds amazing!
In this case I was searching for a pasta recipe using Italian sausage because I had gotten a great deal at Kroger recently.
I’m happy to report that this recent recipe was successful in that it turned out as good as it sounded, and everyone loved it! Mission accomplished, even if it was a bit risky!
I have said in the past that I’m not really a pasta lover, but it seems like that is changing, and it’s mostly because of some incredible recipes that I’ve tried! I’ve learned that my favorite way to eat pasta is a dish made on the stove top and not baked in the oven after being prepared. It leaves the pasta tender and the sauce creamy. What’s not to love about that?
Here’s the delicious recipe I found with my changes…
Creamy Bow Tie Pasta with Italian Sausage
1 package (12 oz.) bow tie pasta
1 pound mild Italian sausage, casings removed
1/2 cup diced onion
4 cloves garlic, minced
1 can (28 oz.) diced tomatoes, drained and coarsely chopped
1-1/2 cups heavy cream – I used 3/4 2% milk and 3/4 C cream
1 cup packed spinach leaves, cut into thin strips
Bring a large pot of water to a boil. Cook the pasta according to package directions; drain. (I do NOT cook my pasta al dente when it’s not going to cook longer in the oven.)
Meanwhile, in a large skillet crumble the sausage and add onion. Over medium-high heat until sausage cooked through and browned and onion is tender. Add garlic. Cook one minute. Add the tomatoes and cream/milk. Simmer until the mixture thickens, about 10 minutes. Add the spinach and cook an additional 3 minutes. Add the cooked pasta to the sauce.
You could lighten up this recipe by using all2% milk in place of the heavy cream. I think you could also use half chicken stock and half milk. I haven’t tried that yet, but it would still give a creamy sauce with less calories. At any rate, this was delicious with a nice slice of French bread for soaking up the sauce! Maybe not good table manners, but delicious!
What’s your favorite way to have pasta – Fresh from the stove top or baked in the oven?
This is a great weeknight meal…and also a good one for company!
I have an old recipe for you today that can serve as either an appetizer OR a side dish. It can be served any time of the year, but because it’s served with a (red) marinara or spaghetti sauce, it makes a great accompaniment to a Christmas menu! This is also a budget-friendly recipe!
This Toasted Ravioli is super fast and easy, and is a true crowd pleaser. I discovered this recipe years ago in my Southern Living Cookbook. Being crispy on the outside and cheesy on the inside, makes it irresistible! It’s a perfect finger food appetizer, but you can also serve it alongside a meal, as I did recently.
Toasted Ravioli
Packaged frozen Cheese Ravioli – Thawed
Seasoned bread crumbs
Grated Parmesan Cheese
1 egg
1/4 Cup Milk
Cooking oil – Canola works well
Marinara or Spaghetti Sauce
Instructions:
In a dish, combine seasoned bread crumbs and about half as much Parmesan cheese.
In another dish, combine one egg and milk
Dip ravioli in egg wash, then breadcrumbs. Place enough oil in the bottom of a medium skillet. After it gets hot, add ravioli, a few at a time, Toast until golden This will only take a couple of minutes. Keep warm.
Serve with a marinara or spaghetti sauce.
I made this French Bread to go along with the meal. I broiled it until it was lightly browned and crisp. This has come to be one of my favorite breads to make because I can have bread in two hours from start to finish.
I hope you’ll add this ravioli recipe to your menu soon, then let me know what you thought about it!
RefreshHer 