Sarafina’s One-Pot Pasta

Sarafina's One-Pot Pasta|Sarafina's Kitchen

  • 16 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, chopped or chiffonade
  • 2 tablespoons extra-virgin olive oil (I used 1 T lemon olive oil with 1 T regular – yum!)
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water (or 3 cups of broth and 1 cup of white wine)
  • 2-3 small Parmesan rinds to add to the stock (for creaminess)
  • Freshly grated Parmesan cheese, for serving
  1. Combine everything into the pot but the grated Parmesan. Make sure the pasta lays flat.
  2. Bring to boil over high heat.
  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  4. Season with salt and pepper and top with grated Parmesan.

Sarafina's Kitchen | One-Pot Pasta

Sarafina's Kitchen | One-Pot Pasta

Crock Pot Chicken Cacciatore

from SkinnyTaste.com

Crock Pot Chicken Cacciatore | Sarafina's Kitchen

  • 8 chicken thighs, with the bone, skin removed
  • 28 oz can crushed tomatoes (Tuttorosso my favorite!)
  • 1/2 red bell pepper, sliced into strips
  • 1/2 green bell pepper, sliced into strips
  • 1/2 large onion, sliced
  • 1 tsp dried oregano
  • 1 bay leaf
  • salt and fresh pepper to taste
  • 1/4 cup fresh herbs such as basil or parsley for topping

 

  1. Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.
  2. Better method but requires more prep:  Heat a large skillet over medium-high, lightly spray with oil and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.
  3. Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.
  4. Remove bay leaf, adjust salt and pepper and enjoy!

Crab & Crawfish Alfredo

Crab & Crawfish Alfredo | Sarafina's Kitchen

  • 4 oz cream cheese
  • 4 T  butter (unsalted)
  • 1 t  minced garlic
  • ½ t nutmeg
  • 2 t grated lemon zest
  • 1/2 c milk
  • 1/2 c heavy cream
  •  1 c shredded Parmesan cheese
  • 1 c crawfish tails
  • 1 c lump crabmeat
  • 1 T freshly chopped parsley
  1. Cut cream cheese and butter into smaller pieces.
  2. Add them to the pan and melt them together.
  3. Slowly whisk in the milk, cream, and Parmesan until the cheese is melted.
  4. Toss in the crawfish and crabmeat.
  5. Stir in the garlic, nutmeg, and lemon zest.
  6. Toss with 8 oz of your favorite pasta.
  7. Sprinkle on more Parmesan and fresh parsley.

Carbonara with Spring Herb Gremolata

Pasta Carbonara with Spring Herb Gremolata | Sarafina's Kitchen

Recipe courtesy of My Year in Meals and My Year in Cocktails

  • 1/2 cup mixed fresh herbs: parsley, chives, thyme
  • Grated zest of 1 lemon
  • 1/4 cup EVOO
  • 1/4 pound pancetta or guanciale, finely diced
  • salt and coarsely ground pepper
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 pound egg tagliatelle or spaghetti
  • 3 large egg yolks
  • 1/2 cup grated Pecorino Romano cheese
  1. Finely chop the herbs and combine with the lemon zest (this is the gremolata).
  2. Bring a large pot of water to boil for the pasta.
  3. Meanwhile, in a large skillet, heat the EVOO (4 turns of the pan) over medium heat.  Add the pancetta or guanciale, season with pepper, and cook until browned, 2 to 3 minutes.  Stir in the garlic, reduce the heat a bit, and stir another 2 to 3 minutes.  Add the wine.
  4. Salt the boiling water and cook the pasta to al dente.  Ladle out 1 cup of the starchy pasta cooking water and beat into the egg yolks to warm them.
  5. Drain the pasta and toss with the garlic and pancetta and the warm egg yolks.  Sprinkle in half the cheese and continue tossing 1 minute more.  Serve in shallow bowls with the remaining cheese and the herb gremolata sprinkled over the top.

My notes: I tempered the egg yolks as I added them to the pasta water.  I was afraid they’d end up cooking.  Either that, or you can let the pasta water cool enough so that they don’t.

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