Wild Mushroom & Sage Pappardelle Pasta

This weeks Sunday supper is less football themed and more about eating a really good, cozy, comfort dish on a cold fall evening. You can watch football while you eat it, or HP & The Deathly Hallows (moody af, just like this dish). Your choice.

I was asked to use some products from a local olive oil shop, Midtown Olive Oil, in some of my recipes over the next couple of months. Fun! This first one uses wild mushroom & sage infused olive oil and it was the first time I’ve used a special olive oil in what I’m making. It makes all the difference, y’all.

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Wild Mushroom & Sage Pappardelle Pasta

(serves 2)

ingredients:

Midtown Olive Oil’s wild mushroom & sage olive oil, 2 tbsp

1 shallot, sliced

5-6 baby portobello mushrooms, stems removed, sliced

2 pieces of pancetta, chopped

pinch of salt

1 small bag of pappardelle pasta (I always make too much pasta lol)

fresh sage leaves

freshly grated parmigiano reggiano

directions:

Add olive oil to a large skillet over medium high heat. Once hot, add the shallot slices and sauté, stirring often, for 3 minutes. Add the mushroom slices and continue to cook until soft. Finally, add the pancetta and a pinch of salt. Stirring often, cook everything together until the pancetta is just a little bit crispy. You want to avoid overcooking anything. Immediately remove pan from heat and set aside.

Meanwhile, boil a pot of water and add the pappardelle pasta. Cook until al dente. Drain the pasta but retain about 1/4th cup of pasta water. Add the pasta and pasta water to the skillet, tossing everything until the sauce thickens and the pasta is completely coated.

Transfer to two bowls, top with fresh sage leaves and grated parmigiano reggiano. Enjoy!

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Classic Spaghetti & Meatballs

It comes as no surprise to me that during this transitional time in life, I’m craving a lot of comfort food. I’m perpetually bloated because all I want is chocolate and pasta! I don’t even feel sad or scared, which are emotions I think people associate with craving those things, in fact I feel really excited and oddly calm. No, it’s more about the fact that I have so much to organize and think about throughout the day, that when it comes to eating I just want something classic, easy, and comfortable.

Did you see in my {about me} that spaghetti and meatballs was the first meal I ever made solo? Talk about a classic.

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Spaghetti and meatballs isn’t groundbreaking, but it’s something everyone should know how to make from scratch (except the pasta). If anything else, it’s an easy weeknight meal for all you busy people. Add a glass of wine and put on the Perfect Italian Dinner playlist from spotify and you have yourself a frickin’ TIME, y’all.

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Classic Spaghetti & Meatballs

for the sauce 

1/2 yellow onion, finely chopped

2 cloves of garlic, minced

1 can of crushed tomatoes

1 can of tomato paste

1 tbsp of olive oil

pinch of salt and pepper

Add the olive oil to the bottom of a large saucepan. With the heat on medium, add the onions and cook for a few minutes, until translucent. Add the garlic and cook for a few more minutes, until fragrant. Add the tomatoes, tomato paste, and the salt and pepper. Simmer, stirring occasionally.

for the meatballs

1 pound of ground beef

2 eggs

1/2 c Italian breadcrumbs

1/3 c grated romano cheese

Preheat oven to 350 F.

Mix all ingredients together in a big bowl until sticky. Form into small, 1 inch balls. Place on a baking sheet.

Bake the meatballs for 15-20 minutes. Remove from oven and add the meatballs to the simmering sauce.

for the pasta

1 box of spaghetti or angel hair pasta (I love thin pasta)

Fill a pot with water, bring to boil, and cook the pasta as directed on the box until al dente. Strain, top with sauce, sprinkle on some cheese and enjoy!

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