Pasta is probably the best food invention of all time. It's simply delicious and economical. Every culture in the world eats noodles and has for centuries and centuries. We all grew up eating it and loving it. I remember my mother making macaroni noodles, chopped up hot dogs and ketchup and we gobbled it up. Over the years I have learned many ways of cooking this important staple...without the hot dogs, of course.
I dedicate this page to pasta and all those who love it. Carbo-phobes beware! These are just a small handful of my favourites, with many more to come. Just click on the photo for the recipes!
CRISPY CHICKEN, ASIAN NOODLES WITH PEANUT PESTO
If you're like me, you love noodles! I could have them everyday, literally! This is one of those simple easy recipes you can quickly whip for a midweek meal instead of getting a takeaway, but you can get all the credit!
MAKING YOUR OWN FRESH PASTA
Making your own noodles is insanely easy! There is no need to be intimidated and you will be so happy with the outcome that you'll never buy the dried stuff ever again. I make a ball of dough, divide it up and keep it in the fridge and it'll last over a week. Whenever I want fresh pasta, I just roll some out, boil it and toss into sauce. Just as fast as using dried pasta...EASY!
MAKING YOUR OWN GNOCCHI
If you're a pasta lover, you will adore gnochi. They're great little dumplings that love thick and hearty sauces, making them perfect for cold winters. Don't be intimidated by them, they're easy to make. Just a few simple rules...don't add too much flour to the potatoes, keep them dry, don't add any butter or cream. And finally, don't overcook them...just until they float
LOBSTER & SWEET CORN ROTOLO
This is the type of dish that will allow you to linger in the kitchen on a weekend and the result is so satisfying. Imagine lasagna meets ravioli, all baked with with two sauces. One is a tomato based made with the lobster shells to give it the best seafood flavour and the other is a creamy bechemel that will bubble to a golden brown in the oven.
FRESH SQUID INK PASTA DOUGH
I recently became enamoured and curious about squid ink, so i hopped onto Amazon (link here) and ordered it up! As soon as it arrived I was excited to use it right away and I knew exactly what I was going to make...PASTA!! It really turned out really well. Having never used it, tried it or even seen it before, I wasn't sure what to expect. It has a really nice, yet subtle seafood flavour that you will enjoy.
SQUID INK CANNELLONI WITH CHORIZO AND LEMON RICOTTA
I recently ordered cuttlefish ink from Amazon ( link here ) and was excited to use it! I made this cannelloni and thought that chorizo would really compliment the subtle briny flavour of the pasta. The lemon ricotta was a nice contrast as well. Give this a go!
BAKED PESTO STUFFED GNOCCHI WITH ITALIAN SAUSAGE
I love gnocchi! I tried this stuffed version just for kicks and it was amazing. I had initially wanted to make a lovely tomato sauce with it, and having gone through the trouble and spending the whole afternoon making them, I realized I had no tomatoes in the kitchen at all, fresh or canned! So I came up with this light sauce that just worked really well with the rest of the ingredients. Give it a go!
MAHOGANY PORK WITH CUMIN MAC 'N' CHEESE
This dish really ticks all the boxes. I just love this sticky sweet pork and when you team it up with cheesy and rich pasta with smoky and fragrant cumin, it just heaven. Once you start eating it up, the two sauces become intertwined to make this really great combination that will knock your socks off!
OLIVE OIL, KEILBASA & GARLIC PASTA
This is simplicity at it's best. Get a really good quality Kielbasa (as fatty as possible), fresh peas and garlic and toss with noodles and olive oil. You can use any long pasta you have on hand or roll out and cut your own. Easy peasy for a quick midweek dinner.
4 CHEESE RAVIOLI WITH CHORIZO TOMATO SAUCE
Cheese is one of the best things on the planet. All hail the ones brave enough to first attempt making it and and the ones who ate it! Ravioli is a perfect vessel to eat it. After the holidays, I had all these cheeses leftover and couldn't decide which ones to put in this, so I just put them all in. The simple tomato and chorizo sauce is perfect for this as well.
SPICY & MEATY
Got leftover roast beef? This recipe will give it new life, I promise. I love spicy food and this one delivers. The endorphins, the sweat of the brow, the runny nose...I love it all! A spicy dish lets you know you're alive, you are in the moment you can't escape, or just eat for the sake of eating. Heat grabs your attention, doesn't give in and will not be ignored. Hungover? Sinus cold? Crank up the heat...it'll cure what ails ya!
PORK STROGANOFF WITH TAGLIATELLE
Stroganoff is like a hug on a plate. Comforting, hearty and warm. Full flavours of mustard, white wine and rosemary are the perfect combination. Serve it up on some extra wide tagliatelle noodles to soak it all up...and don't forget a dollop of sour cream on top!
This is one of the best lasagnas you will ever make! It is so easy! Traditional lasagnas have layers of sauce, meat, cheese and pasta sheets. This lasagna is completely encased in pasta sheets. The inside is soft and cheesy, while the outside is carmelized and crispy. A truly unique lasagna. You can make a large lasagna using this method, but I like to make these in indivual ramekins, giving everyone all four sides of crunchy pasta.
Ravioli is an elegant pasta dish. They seem like alot of work, but are simple to make. Make a batch, freeze them and use them whenever you want. Toss them, frozen, into boiling water, scoop and drop them into any sauce...Easy! I call this my 8-hour ravioli because the filling is slow cook beef and tomatoes.
SHITAKE MUSHROOM & PANCETTA GNOCCHI
I was walking through the grocery store and there were shitake mushrooms staring at me and I knew right away what I was going to make with them. This is a great way to use up extra mashed potatoes or potatoes starting to grow sprouts in the cupboard. These plump little dumplings are perfect for a cold winter day...rich and hearty!
Who doesn't like spaghetti? It's one of those comfort foods that we have all grown up with and crave. I kick up my spaghetti, top with some flavoured bread crumbs and parmesan and bake. Crunchy! This is very traditional and common in Italy. With these noodles is my famous pepper sauce. Lots of peppers, tomatoes and garlic are slow cooked and tossed with the pasta. Everyone will love this!
This is a great dish and guaranteed to match ANY take-out you order. Try it and you will be hooked! This recipe may not be completely traditional, but I love the contrasting textures and flavours. One piece of advice for this dish: get all your ingredients prepped and lined up in order. Once this is done, dinner is ready in less than 10 minutes. There is no single component to Pad Thai that really makes it, but rather it's the harmony between all the components and to leave any one of them out would change the dish.
BEEFY, BLUE CHEESE & MUSHROOM RAVIOLI WITH BALSAMIC CREAM
This is a really unique dish. I love how the ravioli filling both contrasts and compliments the sauce. Earthy mushrooms and spinach get along with tangy blue cheese and balsamic sauce. Some say vinegar and dairy should never mix, but you need to try this. Memorable and delicious!
MINT SPAGHETTI CARBONARA
Spaghetti carbonara always seemed to be a bit intimidating to me and I have no idea why...at all. This could not be any easier to make and is absolutely delicious. While some will cheat and put cream in the sauce, a true carbonara has only eggs as the sauce. I've added mint to this and it really works, but you can add any herbs, vegetables or meat that you like. Anything goes!
SHORT RIB RAVIOLI
After making some really beatiful short ribs one night, I had some left over and could of nothing I wanted more than ravioli. It is so delicious and elegant. Chop the meat up small along with some of the roasting vegetables for a real depth of flavour. Toss with a really simple tomato sauce and top with parsley, fresh lemon zest and parmesan to add some punch and acidity.
MORREL CREAM FETTUCCINE
When living in the Yukon, the restaurant I was working in had an abundance of morrel mushrooms. I had never tried them before, so after a bit of bargaining with the kitchen, I snagged a nice bagful. I knew exactly what I wanted to do with them. I went home that night and started rolling out some pasta. The richness of the egg yolk and cream sauce make this recipe really decadent, perfect for a special occasion, or a special ingredient.
SPAGHETTI ALLA CHITARRA WITH PUTTANESCA SAUCE
This sounds like a mouthful to say, but no to worry, it's easier to make. I was walking through the grocery store the other day and a pasta I had never seen caught my eye and I was intrigued. So I bought it. To make this noodle, you make your dough and roll it out as you would any other and use a chitarra to cut it. Not having a chitarra (yet), I thought this dried version would probably work.
LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI
I recently made lamb ribs and had leftovers, so I decided make this dish. I really worked! When you make this, don't leave anything out. The contrasting flavours of the beets, cream sauce, chimichurri and lamb filling is absolutely fabulous. Everyone will enjoy it...guaranteed!