Pasta has been my go-to comfort food. But for spring I like to lighten it up a bit. Who doesn’t love Chicken Cacciatore in the winter months. It’s hearty and satisfying on a cold day. I’ve lightened it up for spring, using a wine sauce with just a bit of butter to add some richness. For my sausage pasta, I used some of the homemade sausage that I made at a sausage-making class. That class is one of the best birthday presents I’ve received. It was a 3-hour hands-on class where we made three different kinds of sausage from one of the top chefs in town. All of the sausages—breakfast, Italian and chorizo—were excellent, just the right seasonings for each one. I’ve made them many times since at home and it keeps well in the freezer, so can be used whenever you feel like it—not just for holidays or special occasions. The tomato & basil pasta works great for weeknights, it’s light and quick to prepare. I’m especially looking forward to making it with heirloom tomatoes when farmer’s market season is in full swing.
Lightened Chicken Cacciatore
LIGHTENED CHICKEN CACCIATORE
Serves 2
3 slices bacon
2 boneless, skinless chicken breasts
2 tsp Italian seasoning
salt & ground black pepper to taste
6-8 oz. fettucine
1/4 yellow onion, chopped
1 red bell pepper, or 4 mini peppers
3 cloves garlic, minced
1/2 tsp dried oregano
1/2 cup dry white wine or vermouth
2 tomatoes, cut into thin wedges
1 Tbsp butter
3 Tbsp chopped fresh parsley
1/4 cup grated romano, plus more for topping
1. Cook bacon in large saute pan. Remove from pan and let cool, crumble and set aside. Add chicken breasts to pan and season both sides with Italian seasoning, salt and pepper. Depending on size, cook about 6 minutes on each side over medium heat until done. Remove chicken, cover with foil and set aside. Meanwhile, cook fettucine according to package directions. Drain and reserve, covered.
2. In the saute pan, sweat onion and bell pepper with a little salt and pepper over medium heat (add a little olive oil if necessary) until softened, about 4 minutes. On low heat, add garlic and oregano and cook 1 minute longer.
3. Deglaze pan with wine and simmer until liquid is reduced by half. Adjust heat to medium-high and add butter and tomatoes with a little salt, bring to a boil. Slice chicken and to pan. Reduce heat to low, add parsley and cook 5 minutes, covered, to heat through.
4. Serve over fettucine. Garnish each portion with bacon crumbles and grated romano.
Italian Sausage & Tomato Pasta
ITALIAN SAUSAGE & TOMATO PASTA
Serves 4
1 lb linguine
1 lb Italian sausage
1 cup broccolini, roughly chopped
1 tsp Italian seasoning
1/2 yellow onion, thinly sliced
1 lb tomatoes, roughly chopped
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup Parmesan
2 Tbsp chopped fresh basil leaves
1. Cook linguine according to package directions, drain and set aside. Cook & crumble sausage in saute pan about 12 minutes until browned. Set aside
2. Add broccolini to pan, sprinkle with Italian seasoning and saute about 3 minutes. Add onion and cook about 2 minutes, or until just softened. Add tomatoes, garlic, chicken broth, salt and pepper to taste. Simmer, covered 10 minutes until tomatoes start to break down and create a sauce.
3. Add cooked sausage and Parmesan to pan, cook 1 minute until heated through. Add chopped basil and serve.
Creamy Tomato Pasta
CREAMY TOMATO PASTA
Serves 2
1 tbsp olive oil
2 Tbsp chopped red onion
2 pints yellow and red cherry tomatoes
2 cloves garlic, minced
1 Tbsp each chopped fresh oregano and basil
8 oz cavatappi pasta
1/2 cup reserved pasta water
8 oz mascarpone cheese
splash milk
1/3 cup grated romano cheese
1. In large saute pan, heat olive oil and add onion and cherry tomatoes. Toss in pan with salt and pepper. Cook on medium heat about 12 minutes, or until tomatoes start to break down. Add garlic, oregano and basil. Cook on low 2 minutes.
2. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water before draining and rinsing.
3. Add mascarpone to saute pan with a splash of milk (whole, 2%, or half & half) and romano, stir to incorporate. Add enough of the reserved pasta water to loosen sauce. Cook about 3 minutes or until cheese is melted. Top with more grated romano and basil in serving bowls.