Spicy Italian Sausage & Red Wine Rigatoni

I found PJ’s new favorite dinner!

PJ isn’t a big fan of red sauces these days. For some reason, sometime last year he started disliking spaghetti (which is crazy to me because I could literally eat it every night), so he asked me to stop making so many red pasta sauces for dinner (I used to make them quite often because they’re so damn easy).

But a few weeks back I was in a pinch and had to think of something to make for dinner rather quickly. I saw we had a package of sausage (randomly) in the freezer, so I Googled different pasta dishes to whip something up in time for dinner. I was craving a sort of red wine sauce, probably from all of the inspiration I’m getting from watching Stanley Tucci’s Italy food docuseries on HBO Max. I came across this recipe from Pinch of Yum and it sounded so good and checked all the boxes I was looking for.

And it turned out great! It’s a tasty, hearty pasta perfect for the colder days ahead. The red wine and balsamic vinaigrette give it a flavorful and lively kick. Full disclosure: I didn’t add carrots or celery like the recipe calls for because I have a weird food allergy to both of them that makes it feel like my throat is closing up every time I eat them, but it was still super yummy. We also used purple basil as a garnish on top (fresh from our garden at Ocoee Farm!), which is that black-looking stuff sprinkled on it.

Here’s what you’re going to need:

Ingredients:

• 1 tablespoon butter

• 1–2 cloves garlic, minced

• half of a yellow onion, minced

• 2 stalks celery, minced

• 2 carrots, minced

• 12 ounces spicy Italian sausage (casings removed – just the ground meat)

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes

• 1 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 1/2 cup red wine

• 1 28 ounce can San Marzano tomatoes, including their juices

• 1/4 cup balsamic or Italian dressing (optional – for some zing!)

• 10–12 ounces rigatoni

• butter, Parmesan, or basil for topping

Directions:

1. Heat the butter in a skillet over medium high heat. Add the garlic, onion, celery, and carrots – sauté for 10 minutes or so, until the vegetables are very soft.

2. Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out.

3. Add the tomatoes and optional dressing – simmer for 20-30 minutes so the sauce reduces a bit.

4. Cook the pasta according to package directions. Add the pasta to the sauce and stir gently to combine. It should be saucy but not runny. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more wine!

So, so good. Enjoy! x

A Chocolate Pumpkin Loaf Recipe from Food52

One of my favorite parts about this season is the permission we finally have to make yummy, warm, pumpkin-baked goodies.

Okay, we obviously don’t need permission; we can bake whatever, whenever we want! But it helps capture the spirit of fall and what makes this season so great. Fall is all about feeling warm and cozy and fuzzy, and that’s exactly what this chocolate pumpkin loaf from Food52 tastes like. Food52 always shares the most delicious looking recipes, and they seem to always post exactly what I’m in the mood to make, even before I know what I want. Funny how that works out…

It’s not too sweet, it’s not too chocolatey, it’s not too pumpkiny, it’s just the right amount of all three whisked together, and our family has been snacking on it for the last couple of days. My advice? Best eaten warmed up and with a lot of butter on top.

Does it get better than warm bread with melted butter on top? Especially this time of year? The answer is no. No it doesn't.

Full transparency: I baked ours for the recommended time of an hour and it was a little dry. I could have probably taken it out 5-10 minutes earlier and it would have been perfect, so depending on your oven (you know it best!), you may want to take your loaf out a little sooner than an hour. If you don’t like your bread soft and moist, then an hour bake time should be just right.

Here’s what you’re going to need, straight from Food52.com.

Ingredients:

• 4 eggs
  

• 1 1/2 cups sugar
  

• 1/2 cup vegetable oil
  

• 15 ounces canned pumpkin
  

• 1 cup semisweet chocolate chips
  

• 3 cups all-purpose flour
  

• 1 teaspoon baking soda
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon salt
  

• 1 teaspoon cinnamon
  

• 1/4 teaspoon nutmeg
  

• 1/2 teaspoon ground ginger

Directions:

1. Preheat the oven to 350° F. Grease two 8- by 5-inch loaf pans.

2. In a large bowl, whisk together the eggs, sugar, vegetable oil, and canned pumpkin.

3. In a heatproof bowl, melt the semisweet chocolate chips over a double boiler or in the microwave until fully melted. Set aside.

4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

5. Add the flour mixture to the pumpkin mixture and stir until just combined.

6. Add 1 cup of the pumpkin batter to the melted chocolate chips and stir until smooth and well-mixed.

7. Pour a 1-inch layer of the pumpkin batter in the bottom of each of the prepared loaf pans. Spoon a layer of the chocolate batter on top of each pan, taking care to keep the chocolate from spreading to the very edges.

8. Divide the remaining pumpkin batter between both pans and carefully smooth it over the chocolate filling so that it completely covers the chocolate.

9. Bake for about 1 hour. Remove from oven and let cool in the pan for 10 minutes before turning out on onto a wire rack to finish cooling completely.

Happy fall, and happy baking!!! xx

Cinnamon Sugar Pull Apart Loaf

The other night, at 10p, and after watching Zoe Bakes on Magnolia, I got the sudden urge to make something delicious and sweet. So that’s what I did. Again, at 10p at night.

But what to make? I’m honestly not sure why I bought so many cans of biscuits, but I opened our fridge and saw 4 or 5 staring me in the face, so I decided to start there. And after seeing Zoe make something with cinnamon and sugar on her show, I thought cinnamon pull apart bites sounded absolutely perfect.

A quick Google search, and a few seconds later, I found this recipe from Pillsbury. Super quick, easy, and just what I think we all wanted on a late, rainy Saturday night. Here’s what you’re going to need…

Ingredients:

• 1/2 cup sugar

• 1/2 cup brown sugar

• 2 1/2 teaspoons cinnamon

• 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)

• 1/3 cup butter, melted

Directions:

1. Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.

2. Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted butter; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.

3. Bake 19 to 25 minutes or until deep golden brown and center is baked through. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.

Since it was so late when we made them, we only had a few bites and then heated it up the next morning for breakfast. Sugary, sweet, sticky, and so good. Hope you enjoy them as much as we did!

A Cheesy Potato Casserole Recipe from Half Baked Harvest

I made this cheesy potato casserole with buttery Ritz crackers from Half Baked Harvest the other night at we ate it for two days straight. It was so good, bursting with flavor and crunch that (thankfully) made the whole family feel satisfied.

The secret to the yummy flavors, in my opinion? The Worcestershire sauce mixed with the garlic and butter!! Worcestershire sauce is something I never think to cook with, but every time I do, I remember how it always enhances and amplifies the recipe and then swear I’m going to use it again. And then I don’t. It’s a vicious cycle.

This casserole is so delicious and so rich, with the cheese and creamy potatoes all mixed together and then topped off with buttery, garlicy Ritz crackers. I’m excited to make this in the fall and winter, as it definitely feels like a meal better suited for colder weather instead of the 95 degree weather I made it in. #oops

Thank you, Tieghan, as always, for creating and sharing the most beautiful, yummy recipes. Check out this cheesy potato casserole here, and see the rest of her recipes on HalfBakedHarvest.com.

An Easy, Made Up On-The-Spot Red Wine Pasta

I had some leftover noodles from dinner the other night just sitting in the fridge that I really didn’t want to just throw away, so I used a few ingredients that I had on hand (and pretty much made the recipe up as I went along ) to turn them into an actually delicious, super quick meal! Here’s what I used…

Ingredients

• A few tablespoons of olive oil

• 2 cups of cherry tomatoes, halved

• 3 cloves of garlic

• 1 and 1/2 cups of red wine (I used a cabernet)

• 1 tablespoon of butter

• salt & pepper to taste

• 1 tablespoon of basil (or more, to taste)

• parmesan cheese to garnish

My sister and her girlfriend made us dinner last week, so we had some cherry tomatoes on hand (I never think to buy those for some reason, but they’re so good!). I cut them in half, poured a heaping amount of olive oil into a pan, and threw the tomatoes in. I generously sprinkled some salt and pepper while mashing the tomatoes to create a sort of sauce.

Then I quickly minced three cloves of garlic and put that and a little amount of butter in the pan and stirred for about 30 seconds, letting it all get nice and fragrant on medium heat. I added some basil (I wish it was fresh but it wasn’t!) and then about a cup and a half of red wine and let it all simmer for a few minutes.

I didn’t measure ANY of this and usually don’t when I make recipes, which sort of makes it hard to replicate them exactly the same way every time. But I always say to use your best judgement! You know the amounts of the things you like (how much garlic, salt, etc.) so experiment and have a little fun with the ingredients.

Anyway, I then tossed the noodles from the night before into the pan and stirred it all together while topping it off with some parmesan cheese (also not fresh!).

I made this on a whim because I didn’t want the noodles to go to waste- we had all already had pizza for dinner that night so this was just going to be for lunch the next day. But it was so yummy that little sis even had a bowl after she already had her dinner, which never happens (it’s hard enough to get her to eat her own dinner every night, let alone a whole other meal with ingredients she usually doesn’t prefer). It was rich with flavor and felt fancy. Cherry tomatoes add such a burst of flavor to whatever they’re in. I need to remember to add them to the list when I go to the store next time!

Happy cooking, friends! x

A Quick, Sweet & Healthy (ish) Breakfast

I came across this recipe a few months ago and have been making it almost every morning since.

I was reading Cup of Jo one day and saw this post where food writer Jenny Rosenstrach (of Dinner a Love Story) shared three “throw-together” breakfast ideas, which all looked delicious, but one in particular caught my eye.

She calls it “blueberry pancake toast” and it’s so quick and easy to make, with bursts of flavor thanks to the blueberries and Dave’s Killer “Good Seed” Bread, which she specifically says to use. And I’m serious about the easy part, as the only ingredients are

• bread

• blueberries

• almond butter

• maple syrup

Just pile it all on top like the picture above and enjoy. Thanks for the yummy breakfast idea, Jenny!!