rotini – Simply Delicious: The Cookbook Project

12-15: Pasta with Salami

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 13, 2018October 27, 2020beef, beef bouillon, black pepper, boiled, carrots, celery, cheese, chicken bouillon, chili sauce, chopped, conchiglie, cubed, diced, Dutch oven, easy, egg-free, fairly inexpensive, garlic, grated, Italian, lunch, minced, mirepoix, olive oil, oregano, Parmesan, pasta/noodles, peeled, penne, pork, rotini, salami, salt, sausage, sautéed, side dish, sliced, tender-crisp, tomatoes, untested, vegetables, yellow onions

Pasta with a thin sauce didn’t seem super appropriate for dinner, so I made 12-15: Pasta with Salami and dished it out for lunch as part of a meal prep. While there are a few differences between the recipe card photo and my final product photo, my creation was similar in spirit to the beautifully shot photo below. The place settings are so retro–such a great scene they set.

The exquisite setup showcases the raw ingredients along with the wonderful cutlery and plating of the dish. How magnificent!

18-10: Pasta II

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School January 29, 2017September 30, 2020al dente, all-purpose flour, boiled, butter, canola oil, carrots, cheese, cheese sauce, conchiglie, cooking school, dough, durum wheat flour, eggs, farfalle, herbs and spices, Italian, meat sauce, Parmesan, pasta machine, pasta/noodles, penne, ravioli, rotini, salt, seafood, semolina, soups, spinach, stuffed, stuffing, tomato sauce, tomatoes, tortellini, vegetable oil, vegetarian

Back with another Cooking School follow-up to 18-19: Pasta I from a few weeks ago. 18-10: Pasta II discusses proper pasta making techniques & cooking methods on its front face, as well as offering some tips on using fresh and dried varieties. On the back side, the deep dive into the myriad of pasta shapes that started with 18-9: Pasta I continues–this card covers smaller forms like penne, farfalle, and tortellini.

Most of this advice is pretty generic–here’s a basic pasta dough recipe, and pasta cooking methods are outlined pretty well here. I’ve made both plain dough as well as some with spinach and sun-dried tomato–it’s a lot of work, but the taste difference is pretty noticeable. I don’t currently have a pasta machine, but I’d love to add one to my already-too-large collection of kitchen appliances and tools.

After the jump, read about some more pasta shapes–there’s some links to a few additional pasta dishes we’ve already covered here as well.

12-4: Pasta with Mushrooms

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses December 26, 2015July 27, 2020al dente, black pepper, boiled, butter, chives, creamy, crème fraîche, dinner, dried herbs, dried spices, easy, farfalle, half-and-half, herb salt, herbs and spices, inexpensive, lunch, mushrooms, paprika, parsley, pasta/noodles, rotini, salt, sautéed, sour cream, spaghetti, thyme, untested, vegetarian, yellow onions

There’s been way too many cookies, both online and IRL. 12-4: Pasta with Mushrooms is a relatively healthier and easy dinner option to help ease you into post-holiday life (or just an idea for dinner tonight).

I don’t know about you, but these kind of meals with a bit of protein (chicken, fish, etc.) is pretty much our go-to for dinner these days. Maybe I’ve been cooking in schools too long already–my mind instantly goes to two veg-fruit/one protein/one grain for meal planning. I suppose there are worse habits.