Explore Cook Eat

Italian

Pasta Alla Checca Easy Meatless Spaghetti

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you you make a purchase using my affiliate link. This post is about Pasta Alla Checca, which is a delicious Meatless Spaghetti recipe!

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background
[feast_advanced_jump_to]

If you are after a delicious and easy meatless spaghetti recipe, then STOP RIGHT HERE! Pasta Alla Checca fits your needs to a tee!

Why You Will LOVE This Dish!

Here are some reasons that you will absolutely adore this dish!

  • It's so quick! "Cook time" is about 15 minutes and great for busy days!
  • Great for Meatless Monday! There is no meat in this dish and makes for a wonderful vegetarian (with cheese) or easy vegan spaghetti (without cheese) dinner!
  • The only cooking involves the pasta! The pasta sauce is a no cook raw tomato sauce
  • This meatless sauce is SUPER EASY to make!
  • The flavors are out of this world delicious and your whole family will love it!

So, let me tell you a little bit about this meatless spaghetti dish which has become one of my favorite Italian recipes!

What is Pasta Alla Checca?

Pasta Alla Checca is an Italian pasta dish using raw fresh tomatoes which hails from Rome. This dish is typically cooked in the summer when temperatures rise and is the perfect summer dish!

Ingredients Needed For This Dish

spaghetti, thai chilies, mix of salt and pepper, 2 tomatoes, basil leaves, garlic cloves, Parmigiano Reggiano both grated and whole, bottle of olive oil and balsamic vinegar

You will need the following simple ingredients, which should all be available at your local grocery store, for this wonderful meatless meal:

  • Spaghetti noodles
  • Chopped or diced tomatoes
  • Extra virgin olive oil
  • Thai chilies or some red chili flakes if you like it spicy like I do!
  • Minced Garlic
  • Fresh basil leaves (both to include in the sauce and use as a garnish)
  • Salt
  • Black Pepper
  • Grated Parmigiano Reggiano for garnish (this is the REAL DEAL!)
  • Balsamic vinegar (just a splash at the end makes it perfect!)

As you can imagine, the success of such a basic recipe does depend on the quality of your ingredients. Therefore, choose ripe tomatoes, and preferably at their peak in the summer if you can!

Now let's make what may become one of your go to spaghetti dinners for pasta night!

Easy Recipe Instructions

Begin by combining your meatless spaghetti sauce ingredients in a large bowl and stir well. The sauce ingredients include the tomatoes, olive oil, chilies or red pepper flakes (if using), and some fresh basil leaves. Add some salt and pepper to taste.

For easier prep, you can use a food processor to mince your garlic cloves and Thai chilies (if using).

It's best if you can let this sit for around 15 -30 minutes to let the flavors infuse.

Mixture of diced tomatoes, garlic, salt and pepper, basil leaves and chilies
a blue spoon holding a sauce consisting of olive oil, garlic, diced tomatoes, chilies, and basil leaves

Meanwhile, cook the pasta in a large pot of water according to your package instructions and drain.

Now add the pasta to your homemade sauce and mix well. Taste and adjust for seasoning.

spaghetti with diced tomatoes, basil and garlic with blue tongs

Garnish with grated Parmigiano Reggiano, extra fresh basil leaves, and a light splash of balsamic vinegar.

If you would like to make this a vegan spaghetti recipe, then simply omit the Parmigiano Reggiano.

This healthy meal, which may just become your favorite pasta, is now ready to serve!

What To Serve With This Dish

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate

This dish pairs well with a lovely and colorful healthy salad, and some garlic bread if you'd like to indulge a little. 😊

Frequently Asked Questions

How can I make this gluten free?

Make this gluten free by selecting a gluten-free pasta.

Can I serve this as leftovers the next day?

This tasty recipe does taste great the next day! I simply heat it up (on a lower heat) in the microwave for a bit and it's totally delish!

Some Other Recipes You May Enjoy!

The BEST Linguine With Pink Shrimp Sauce

Linguine With Pink Shrimp Sauce on a fork and salad in the background

Simple and Delicious Cacio e Pepe

Cacio e pepe

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background

Pasta Alla Checca Easy Meatless Spaghetti Recipe

Grace
Pasta Alla Checca is a Roman meatless pasta which is super easy and delicious! Featuring a no cook pasta sauce which is great on hot days, you can have this on your table in about 15 minutes!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 906 kcal

Equipment

  • 1 large bowl to add sauce ingredients and combine the pasta and sauce
  • 1 large pot to cook the spaghetti

Ingredients
  

  • ½ lb spaghetti cook according to package directions estimated around 10 minutes

Sauce Ingredients

  • 2 cups chopped tomatoes use ripe tomatoes, roughly 2 medium - large sized tomatoes
  • ⅓ cup extra virgin olive oil
  • 4 each Thai chilies minced; can sub red pepper flakes - this is optional and you can omit if you don't like it spicy!
  • 6 ea garlic cloves minced
  • few each basil leaves torn or chopped
  • salt to taste
  • pepper to taste

Garnishes

  • few each basil leaves torn or chopped
  • Parmigiano Reggiano  grated
  • Balsamic vinegar a splash or two!

Instructions
 

  • Begin by combining your meatless spaghetti sauce ingredients in a large bowl and stir well. The sauce ingredients include the tomatoes, olive oil, chilies or red pepper flakes (if using), and some fresh basil leaves. For easier prep, you can use a food processor to mince your garlic cloves and Thai chilies (if using). Add salt and pepper to taste.
    Mixture of diced tomatoes, garlic, salt and pepper, basil leaves and chilies
  • Meanwhile, cook the pasta in a large pot of water according to your package instructions and drain. Now add the pasta to your homemade sauce and mix well. Taste and adjust for seasoning.
    spaghetti with diced tomatoes, basil and garlic with blue tongs
  • Garnish with grated Parmigiano Reggiano, extra fresh basil leaves, and a light splash of balsamic vinegar if you fancy!
    spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background

Notes

Select ripe tomatoes for this dish.  Try to choose the best tomatoes that you can.  This dish tasted the absolute best when tomatoes are at their peak of season! 
If you have time, it's best if you can let the sauce sit for around 15 -30 minutes to let the flavors infuse.
Feel free to omit the Thai chilies or red pepper flakes if you don't like spicy food. 

Nutrition

Calories: 906kcalCarbohydrates: 122gProtein: 22gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gSodium: 365mgPotassium: 1048mgFiber: 8gSugar: 10gVitamin A: 312IUVitamin C: 53mgCalcium: 251mgIron: 5mg
Keyword meatless spaghetti, Pasta, raw tomato sauce, roman pasta dish
Tried this recipe?Let us know how it was!

Italian Braised Lamb In Egg And Lemon Sauce

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Italian Braised Lamb In Egg And Lemon Sauce!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl
[feast_advanced_jump_to]

This Italian lamb dish is absolutely amazing. Tender and succulent lamb in a zingy and zesty lemon and egg sauce is a favorite of Romans during Easter. I believe it will become an Easter favorite for you too!

Why You Should Make This Braised Lamb Dish

This exquisite lamb dish MUST be experienced, at Easter or anytime of the year you crave some tender lamb! You will want to make this dish because:

  • It's absolutely delicious! Cooked until tender, the lamb is served with a fantastic lemon and egg sauce that is silky smooth
  • Lamb and egg are symbolic of the Crucifixion and Resurrection (respectively), so this dish is perfect for celebrating Easter
  • For such a sumptuous dish, it's actually very easy to make!
  • Braised Lamb In Egg And Lemon Sauce aka Abbacchio Brodettato, is one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Abbacchio Brodettato is listed in the Italian section and this is food #60 in my project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Italian Braised Lamb In Egg And Lemon Sauce before, please be sure to take the time to enjoy this MUST try food!

What Does Abbacchio Brodettato Mean?

Abbacchio refers to a "freshly slaughtered suckling lamb" (sourced from LaCucinaItaliana.com). Furthermore, the lamb should be less than 11 pounds and the color of its meat should be pale pink.

Brodettato means "in a little broth" and the verb "brodettare" means "to thicken a dish with egg yolk and lemon juice."

So this dish is aptly named! Now, it is very difficult to obtain meat from a young lamb where I am, therefore I will be using lamb stew meat in this recipe.

Ingredients You Will Need For This Dish

There are two phases to making this dish. The first phase involves braising the lamb until it is nice and tender. The ingredients you will need for this phase are:

lamb stew meat, prosciutto, garlic, onion, a bottle of chardonnay, flour in a glass bowl, chicken broth in a glass bowl
  • Lamb stew meat
  • Olive oil
  • Chicken broth
  • Garlic
  • Onion
  • Flour
  • Dry white wine
  • Prosciutto
  • Salt and pepper

The second phase involves adding the lemon and egg sauce, which is done at the end of the cooking time. Ingredients needed for this phase are:

bottle of marjoram, Italian parsley, a whole lemon, an egg yolk in a glass bowl, and pepper on a white dish
  • Egg yolk
  • Zest and juice from ½ lemon
  • Marjoram (I couldn't find fresh marjoram so used ground dry marjoram)
  • Pepper
  • Italian parsley (as a garnish)

Now let's get ready to prepare a MOST succulent and tender lamb!

Instructions To Make This Braised Lamb Dish

Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add a little flour to the meat.

Next, sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.

Lamb stew meat seasoned with salt and pepper in a glass bowl
Seasoned and floured lamb stew meat
Minced onion and garlic and prosciutto in a cast iron pan
Sauté minced onion, garlic, and prosciutto

Then increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates.

It's time to then add the chicken broth and reduce the heat to a simmer. Cover the pan and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.

Please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!

Lamb stew meat with prosciutto and onion
Brown lamb on all sides
Lamb stew meat with prosciutto and onion with wine
Add wine and stir until it evaporates

Now get ready for the second phase which is a little tricky but not too bad! A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.

Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background

When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat.

Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon. 🥚🍋

Egg and lemon sauce from a white bowl being added to braised lamb
Add the egg and lemon sauce on low heat or off the heat
Italian Braised Lamb In Egg And Lemon Sauce with a blue spoon
Admire your beautiful creation!

Enjoy This Italian Braised Lamb At Easter Or Any Day!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

This tender and delicious lamb with the zingy zesty taste is PERFECT for Easter or for any day!

It would be lovely to serve this with some Italian focaccia bread, to mop up any of the extra sauce that remains.

Enjoy it at Easter as many Romans do, or treat yourself anytime you crave a stupendous and flavorful lamb dish!

Some Other Recipes You May Enjoy!

Indulgent Amarone Red Wine Risotto

Amarone Red Wine Risotto in a white dish with a bottle of Amarone and glass of Amarone next to it with salad in the background and chocolate cookies

Linguine Alle Vongole

Linguine With Clam Sauce with salad in the background

1,000 Foods To Eat Project

Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

Italian Braised Lamb In Egg And Lemon Sauce

Grace
Tender and succulent lamb in a zingy and zesty lemon and egg sauce is perfect for Easter or any day you are craving a stupendous and flavorful lamb dish!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 605 kcal

Equipment

  • 1 Large covered skillet

Ingredients
  

Braised Lamb

  • 1 lb lamb stew meat cut into cubes or bite sized pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 small onion minced
  • ½ cup dry white wine
  • ½ cup chicken broth (low salt) may need more if the mixture becomes too dry
  • ½ tablespoon flour
  • 2 oz chopped prosciutto
  • ¼ ts salt
  • ¼ ts pepper

Egg and Lemon Sauce

  • 1 egg yolk
  • ½ lemon juice juice from ½ a lemon
  • ½ lemon zest zest from ½ a lemon
  • ¼ ts marjoram use fresh if you can find it but if not use ground dry marjoram
  • ¼ ts pepper

Garnish

  • 2 sprigs Italian parsley chopped

Instructions
 

  • Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add the flour to the meat and stir to coat the lamb.
    Lamb stew meat seasoned with salt and pepper in a glass bowl
  • Add olive oil to your skillet set on a medium high heat. Sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.
    Minced onion and garlic and prosciutto in a cast iron pan
  • Increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates. Then add the chicken broth and reduce the heat to a simmer. Cover the skillet and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.
    Lamb stew meat with prosciutto and onion with wine
  • A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.
    Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background
  • When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat. Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
    Egg and lemon sauce from a white bowl being added to braised lamb
  • Garnish with some Italian parsley, and enjoy your succulent Abbacchio Brodettato!
    Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

Notes

If you are sensitive to salt, adjust the amount of salt down and use unsalted chicken broth.  The prosciutto adds salt so using salted broth may make the dish too salty.
You may add extra broth or water to the lamb as it is braising if you feel the mixture is too dry.  However please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!
The trickiest part is adding the egg and lemon sauce.  Please be sure to do this when the lamb is on a low heat, or take it off the heat.  Adding it to hot lamb may make the egg scramble. We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
This dish is PERFECT for Easter! 

Nutrition

Calories: 605kcalCarbohydrates: 11gProtein: 53gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 263mgSodium: 654mgPotassium: 901mgFiber: 1gSugar: 3gVitamin A: 234IUVitamin C: 11mgCalcium: 67mgIron: 5mg
Keyword braised, Easter dish, egg and lemon sauce, Lamb
Tried this recipe?Let us know how it was!

Indulgent Amarone Red Wine Risotto

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about how to make an Indulgent Amarone Red Wine Risotto!

Amarone Red Wine Risotto in a white dish with a bottle of Amarone and glass of Amarone next to it with salad in the background and chocolate cookies
[feast_advanced_jump_to]

A risotto rich with butter and plenty of Parmigiano Reggiano is always indulgent. But a risotto prepared with Amarone wine? Now that's SUPER INDULGENT!

This risotto uses a VERY SPECIAL red wine as a key ingredient, and never fear! You won't use the whole bottle in the risotto so there will be Amarone left over that you can pair and drink with this superlative dish. 😊

...

Read More

How To Pick and Roast Chestnuts

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find some information about how to roast chestnuts!

chestnuts in a gold rimmed bowl with greenery behind it

Ah chestnuts. These festive nuts have such an irresistible flavor! They are the perfect seasonal treat! And you don't have to roast them over an open fire, you can roast them in your oven!

[feast_advanced_jump_to]

What Are Chestnuts?

From Wikipedia: "The chestnuts are the deciduous trees and shrubs in the genus Castanea, in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce."

I will discuss them from a culinary perspective in this post. These delicious nuts have a buttery, sweet, and meaty flavor. Their taste is unlike any other nut and completely distinctive!

They are available seasonally from around the fall through early winter. I believe part of the reason they are so prized is their seasonality and relatively short time frame of availability. So be sure to enjoy some while they are in season!

How To Pick Chestnuts At The Store

When in season, it's my belief that it is best for you to pick chestnuts at the store individually and not already bagged.

a display of Italian chestnuts
a bag of Italian chestnuts

You should select chestnuts that feel heavy for their size, and do not rattle around in their shells. If they rattle around then they are too old.

Try to pick chestnuts that have a smooth and shiny surface, without any apparent mold.

Please allow me to say there is nothing wrong with chestnuts that have already been bagged. However, selecting your own gives you more control that the nuts you select are good choices for roasting and enjoying.

Don't Wait To Enjoy Your Chestnuts!

Once you have chosen some prize chestnuts for roasting, it's best to not wait too long to use them. Unfortunately they tend to spoil rather quickly. Therefore, try to roast them as soon as you can. If you aren't able to do so in the few days after bringing them home, then you can store them in the fridge to prolong freshness.

Once I made the mistake of leaving my bagged chestnuts out too long. When I roasted them they were moldy and not edible. Please don't make the same mistake as I did. 😐

moldy chestnuts
Moldy chestnuts 😕

Simple Steps To Roasting Chestnuts in Your Oven

Now it's time to pop your chestnuts in your oven! It's pretty simple...the main thing to remember is to make a small incision into them prior to roasting. If this is not done, they will explode!

  1. Preheat your oven to around 375F to 400F. Make an incision into the round side of each chestnut. Use a sharp knife, and please be careful! The incision should be a small cross such as pictured below.
Hand holding a chestnut with a cross incision with more chestnuts in the background

2. Place the chestnuts (with incisions) on a rimmed baking tray lined with some parchment paper and bake for around 15 minutes - 30 minutes. Why such a wide range of time? Please be aware that smallish chestnuts will take less time to roast than larger ones. Keep an eye on them so they don't burn.

They are ready when the cut part pops up nicely!

roasted chestnuts on parchment paper

3. Peel and enjoy! The best way to peel them is when they are hot. You can use a kitchen towel to help protect your fingers. Be sure to take the outer shell off as well as the thin papery skin between the nut and the shell.

Roasted chestnuts in a gold rimmed bowl

Enjoy the beautiful, seasonal, and delicious treat which is the Roasted Chestnut!

What Country Produces The Most Chestnuts?

China dominates the chestnut market! AtlasBig.com states that China produces more than 75% of the world's chestnuts! They state that China produces around 1.8 million tonnes production per year. Spain comes in at a very distant second with 188,930 tonnes yearly production! Incredible!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. The Chestnut is food #57 in my Project! It was most enjoyable roasting these festive nuts at home in my oven for the first time. It certainly won't be the last!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried chestnuts before, please be sure to take the time to enjoy this MUST try food!

Some Other Foods You May Enjoy!

Cape Gooseberry - 1,000 Foods To Eat Project!

Cape Gooseberry in a glass bowl with a few scattered around
#39 Cape Gooseberry

Yuzu - 1,000 Foods to Eat Project

Yuzu in a plastic container
#31 Yuzu

Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

roasted chestnuts in a gold rimmed bowl

How To Roast Chestnuts

Grace
Roasting chestnuts in your oven is super duper easy! Select some prime chestnuts for roasting, then pop them in your oven and enjoy one of the most delicious seasonal treats!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Snack, treat
Cuisine Italian
Servings 6 people
Calories 148 kcal

Equipment

  • Oven
  • rimmed baking tray

Ingredients
  

  • 1 pound chesnuts

Instructions
 

  • Preheat your oven to around 375F to 400F. Make an incision into the round side of each chestnut. Use a sharp knife, and please be careful! The incision should be a small cross such as pictured below.
    Hand holding a chestnut with a cross incision with more chestnuts in the background
  • Place the chestnuts (with incisions) on a rimmed baking tray lined with some parchment paper and bake for around 15 minutes - 30 minutes. Why such a wide range of time? Please be aware that smallish chestnuts will take less time to roast than larger ones. Keep an eye on them so they don't burn. They are ready when the cut part pops up nicely!
    roasted chestnuts on parchment paper
  • Peel and enjoy! The best way to peel them is when they are hot. You can use a kitchen towel to help protect your fingers. Be sure to take the outer shell off as well as the thin papery skin between the nut and the shell.
    Roasted chestnuts in a gold rimmed bowl

Notes

The time you will need to roast the chestnuts will vary depending upon your oven and the size of the chestnuts.
Smaller chestnuts require less roasting time than larger chestnuts.
Be sure to remove the papery skin that lies between the nut and the shell prior to eating.  The best way to remove this is when they are hot.  Use a kitchen towel to protect your hands.
Enjoy this seasonal treat! 

Nutrition

Calories: 148kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 366mgVitamin A: 20IUVitamin C: 30mgCalcium: 14mgIron: 1mg
Keyword chestnuts, nuts, roasted nuts
Tried this recipe?Let us know how it was!

Easy and Delicious Linguine With Red Clam Sauce!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make an Easy and Delicious Linguine With Red Clam Sauce!

Linguine With Red Clam Sauce on a white plate with a fork holding some of the linguine which is garnished with Parmigiano Regianno
[feast_advanced_jump_to]

What Is Red Clam Sauce?

Pasta with clam sauce is a classic Italian dish! Many people are familiar with pasta with a white clam sauce. Red clam sauce is simply a tomato based clam sauce, and it's absolutely delicious!

Why Make This Red Clam Sauce Recipe?

You'll want to make this absolute winner of a dinner if you are after:

  • An elegant dinner
  • A quick and easy meal (I promise this is soo easy to make!)
  • Budget friendly dining
  • An absolutely delicious dinner that your whole family will love!

This dish features the lovely taste of clams, the saltiness of capers, and is slightly spicy with the addition of some chilies. Garnish with lots of Parmigiano Regianno and you'll be over the moon delighted!

If this sounds good to you, please read on!

What Ingredients Will I Need To Make This Fantastic Pasta Dish?

Diced tomatoes, tomato paste, canned chopped clams, capers, linguine, olive oil, chilies, garlic, Italian parsley and butter

Here's what you will need to make this dish:

  • Linguine (spaghettini or spaghetti are good subs)
  • Canned chopped clams (for ease of preparation)
  • Diced tomatoes
  • Tomato paste
  • Garlic
  • Thai chilies (can sub red chili flakes or omit altogether if you don't like spicy food)
  • Capers
  • Olive oil
  • Italian parsley
  • Butter
  • Salt and pepper
  • Parmigiano Regianno (the real deal! can sub Parmesan cheese though!)

Chances are you may already have most of these ingredients available in your pantry!

Now all you need is less than half an hour to get this fantastic dish on your table. So let's make some DELISH pasta!

The Simple Steps To Making Red Clam Sauce For Linguine

You are quite simply a few steps away from pasta heaven!

  1. Begin by sautéing garlic and chilies (or red chili flakes) in olive oil.
minced garlic and chilies in olive oil in a skillet

2. Next add the tomatoes and clams (and their juices) and bring to the boil. Lower the heat to a simmer, stir in the capers and tomato paste, and simmer uncovered for around 10 minutes.

  • clams and diced tomatoes with garlic and chilies in a skillet
  • red clam sauce with capers

3. Now add butter, half of your Italian parsley, and season with salt and pepper. Remove from the heat and let stand covered for around 5 minutes.

Red clam sauce with butter and Italian parsley

4. Your red clam sauce is now ready to serve with your linguine! Garnish with the rest of the Italian parsley, as well as the real deal Parmigiano Regianno! Buon appetito!!!

What To Serve With This Dish

A plate of linguine with red clam sauce, along with some salad, a box of amaretti, and a glass of wine in the background

I love to serve Linguine With Red Clam Sauce with a lovely salad, and a crisp cold glass of Italian white wine such as Pinot Grigio.

Amaretti cookies, a favorite Italian cookie, would be the perfect dessert to finish off this dinner.☺️

Dogs love it too! Here's Reggie waiting for Linguine With Red Clam Sauce. 😅

Linguine with red clam sauce with a noodle pull, a side salad, and a Great Dane looking on

I do hope you will enjoy some delicious and easy to make Linguine With Red Clam Sauce soon!

Some Other Recipes You May Enjoy

5 Star Italian Linguine Alle Vongole (Linguine With Clam Sauce)

Linguine With Clam Sauce with salad in the background

The BEST Linguine With Pink Shrimp Sauce

Linguine With Pink Shrimp Sauce on a fork and salad in the background

If you’d like to come along with me on a fun food journey, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂

Buon Appetito!

Grace

Linguine With Red Clam Sauce on a white plate with a fork holding some of the linguine which is garnished with Parmigiano Regianno

Easy and Delicious Linguine With Red Clam Sauce!

Grace
Linguine with red clam sauce is an easy to make, delicious and elegant dinner! You can have this on your table in less than 30 minutes for your whole family to enjoy!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
resting time 5 mins
Total Time 25 mins
Course dinner, lunch, Main Course
Cuisine Italian
Servings 4 servings
Calories 532 kcal

Equipment

  • 1 Covered skillet
  • 1 large pot for cooking pasta

Ingredients
  

  • 1 lb linguine can sub spaghettini or spaghetti
  • 2 6.5 oz cans of chopped clams
  • 1 tablespoon capers
  • 2 tablespoon olive oil
  • 15 oz can diced tomatoes can sub San Marzano tomatoes
  • 3 tablespoon tomato paste
  • 6 cloves garlic minced
  • 4-6 Thai chilies minced; can sub ½ tablespoon red chili flakes or add amount to your liking (omit for a non spicy dish)
  • 1 cup Italian parsley lightly packed; ½ will be stirred into the pasta and ½ used as garnish
  • 3 tablespoon butter
  • salt to taste
  • pepper to taste
  • Parmigiano Regianno grated...add to your heart's content! Can sub Parmesan but the real deal is preferred

Instructions
 

  • Bring a large pot of water to the boil, and prepare to cook the linguine according to your package directions. Time finishing cooking the pasta with when the red clam sauce is finished resting.
  • For the red clam sauce, heat up the olive oil on medium heat and begin by sautéing garlic and chilies for around 3 minutes.
    minced garlic and chilies in olive oil in a skillet
  • Next add the tomatoes and clams (and their juices) and bring to the boil.
    clams and diced tomatoes with garlic and chilies in a skillet
  • Lower the heat to a simmer, stir in the capers and tomato paste, and simmer uncovered for around 10 minutes.
    red clam sauce with capers
  • Now add butter, half of your Italian parsley, and season with salt and pepper. Remove from the heat and let stand covered for around 5 minutes.
    Red clam sauce with butter and Italian parsley
  • Your red clam sauce is now ready to serve with your linguine! Garnish with the rest of the Italian parsley, as well as the real deal Parmigiano Regianno!
    Linguine With Red Clam Sauce on a white plate with a fork holding some of the linguine which is garnished with Parmigiano Regianno

Notes

The capers and clams add quite a bit of saltiness to this dish.  If you are watching your salt, please go easy as far as adding any additional salt.
Feel free to omit the chilies for a non spicy dish.  However if you like spicy food and have access to Thai bird's eye chilies, I highly urge you to try them in this dish they are fantastic! 
I love to serve Linguine With Red Clam Sauce with a lovely salad, and a crisp cold glass of Italian white wine such as Pinot Grigio.
Amaretti cookies, a favorite Italian cookie, would be the perfect dessert to finish off this dinner.☺️
Buon Appetito!

Nutrition

Calories: 532kcalCarbohydrates: 95gProtein: 17gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 333mgPotassium: 702mgFiber: 6gSugar: 8gVitamin A: 1630IUVitamin C: 41mgCalcium: 104mgIron: 4mg
Keyword clam sauce, linguine, Pasta, red clam sauce
Tried this recipe?Let us know how it was!

The One The Only Toasted Ravioli!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post will show you how to make Toasted Ravioli!

Toasted Ravioli on a white dish with marinara sauce on the side

You NEED These Crispy Scrumptious Morsels In Your Life!

I will be so bold as to say you NEED Toasted Ravioli in your life! Here you will find a recipe for these that is super easy and super delicious!

[feast_advanced_jump_to]

What Is Toasted Ravioli?

Toasted Ravioli is PURE GENIUS! Funny then that it supposedly came about by accident. A ravioli was apparently accidentally dropped into a fryer or oil. The result was a crispy, delicious, and scrumptious ravioli! It's also a perfect finger food!

Actually, the filled pasta is fried and not toasted. This Wikipedia article mentions that one of the persons who claimed to invent this food said that he thought "toasted" was a more appealing word than "fried." 😊

Where Did This Dish Come From?

These delicious morsels come from St. Louis, Missouri. They most likely originated in an Italian-American neighborhood in St. Louis called "The Hill." There are several Italian restaurants in the area including Mama Campisi's and Charlie Gitto's. These are a couple that lay claim to have created this dish.

Usually, these raviolis are filled with either a meat or cheese stuffing. They are breaded and fried, and then served with marinara sauce. Parmesan cheese is often sprinkled on top.

My Introduction To Toasted Ravioli

I first tasted this amazing food at Imo's Pizza. Imo's is a pizza chain whose headquarters is in St. Louis, Missouri.

Imo's Pizza

Their ravioli is filled with beef and lightly breaded. They are then "deep fried to crispy golden-brown perfection" (from imospizza.com).

  • Toasted Ravioli pieces with marinara sauce
  • Toasted Ravioli showing the meat filling

After my first bite I was in HEAVEN! I still vividly remember dunking the raviolis in the marinara sauce and then savoring each bite!

So, I absolutely had to try my hand at these when I returned home from St. Louis.

What Ingredients Are Needed To Make Toasted Ravioli?

Only a handful of ingredients are needed to make this perfect appetizer!

You will need:

  • Ravioli (I used cheese but you can use any kind you like!)
  • Italian seasoned bread crumbs
  • Flour
  • Eggs
  • Vegetable oil
  • Marinara sauce (to serve with)
  • Parmesan (to top with)

You can use fresh or frozen ravioli. If you are using frozen ravioli, just thaw it overnight in the fridge before using.

  • Bag of cheese ravioli, eggs in a bowl, flour in a white bowl, Italian breadcrumbs in a white bowl
  • Ravioli on a white plate, whisked eggs in a bowl, Italian breadcrumbs in a white bowl, flour in a white bowl, marinara sauce and parmesan cheese in small glass bowls

This dish only requires a short list of ingredients and a little of your time. So, let's make some Toasted Ravioli!

How To Make This Perfect Finger Food!

It's SUPER EASY to make this wonderful appetizer! First, we will do a little dredging!

Start by dredging the ravioli in flour, shaking off the excess. Follow by dredging in whisked egg (also shaking off the excess), and then Italian breadcrumbs. These are now ready to fry!

Ravioli which has been dredged in flour, egg, and breadcrumbs on a white plate

Heat up some vegetable oil in a deep skillet (I used my cast iron skillet) to around 360F. Once the oil is hot, start frying the ravioli in batches being sure not to crowd.

Ravioli being fried in hot oil

You are aiming for the ravioli to turn a lovely golden brown color. Use your best judgement when to flip the pieces (when you see the edges start to turn brown). It took me around 30-45 seconds before I flipped them over. If you need to flip them over several times to get the color you want it's perfectly fine.  😃

Ravioli which was fried in hot oil and browned

Once they have turned a nice golden brown drain on some paper towels.

What To Serve With Toasted Ravioli!

The PERFECT way to serve this perfect appetizer is sprinkled with some grated Parmesan with marinara sauce to accompany.

Toasted Ravioli on a white dish with marinara sauce on the side

This is SO SO GOOD! My husband Steve could NOT stop eating this and my dog Toby wouldn't leave me alone until I gave him a few extra pieces!

I do hope you will treat yourself to some easy to make and absolutely scrumptious Toasted Ravioli soon!

Can Dogs Eat Toasted Ravioli?

Although I wouldn't recommend feeding your dog toasted ravioli on a regular basis, as an occasional treat it should be ok! Here is our dog Toby enjoying a bit of Toasted Ravioli and St. Louis Style Pizza during our trip to Imo's Pizza!

Some Other Recipes And Foods You May Enjoy!

Simple and Delicious Puglian Orecchiette with Broccoli

Orecchiette With Broccoli in a white bowl

Delicious and Easy Kochani Oven Baked Rice

oven baked rice in a cast iron skillet

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Toasted Ravioli on a white dish with marinara sauce on the side

The One The Only Toasted Ravioli!

Grace
You NEED these crispy scrumptious morsels in your life! Super easy to make and incredibly delicious, your whole family will adore toasted ravioli!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Side Dish
Cuisine Italian
Servings 6 people

Equipment

  • deep fat fryer or deep skillet (I used a cast iron skillet)

Ingredients
  

  • 1 lb ravioli any filled ravioli will do your choice! If you buy frozen ravioli, simply allow to thaw overnight in your fridge
  • 1.5 cups Italian seasoned breadcrumbs
  • ½ cup flour
  • 2 eggs whisked
  • 2 cups vegetable oil
  • marinara sauce to serve with
  • grated Parmesan cheese to garnish with

Instructions
 

  • Start by dredging the ravioli in flour, shaking off the excess.
    Ravioli on a white plate, some of the ravioli has been dusted with flour
  • Follow by dredging in whisked egg (also shaking off the excess), and then Italian breadcrumbs. These are now ready to fry!
    Ravioli which has been dredged in flour, egg, and breadcrumbs on a white plate
  • Heat up some vegetable oil in a deep skillet or deep fat fryer (I used my cast iron skillet) to around 360F. If you use a deep fat fryer you may need to add more than 2 cups of the vegetable oil. Once the oil is hot, start frying the ravioli in batches being sure not to crowd. When you see the edges start to brown flip the ravioli over.
    Ravioli being fried in hot oil
  • It took me around 30-45 seconds each side to get the ravioli a nice golden brown color. However, use your best judgment as to how long to fry them. You are aiming for the color to be a nice deep golden brown. You may need to flip them over a few times to get the color that you want. Drain on paper towels after removing from the skillet/fryer.
    Toasted Ravioli frying in hot oil
  • Sprinkle with grated Parmesan and serve with marinara sauce!
    Toasted Ravioli on a white dish with marinara sauce on the side

Notes

I used my cast iron skillet to make these with 2 cups of oil.  If you use a deep fat fryer then you may require more oil.  
Feel free to eat these with your fingers!  They are the perfect finger food. 😊 Be sure to have plenty of marinara sauce for dunking as well! 
 
Keyword ravioli, toasted ravioli
Tried this recipe?Let us know how it was!

Creamy and Dreamy Chicken Risotto

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here is a recipe for Creamy and Dreamy Chicken Risotto!

Chicken Risotto garnished with parsley in a bowl with paisley print

Make The Creamiest And Dreamiest Chicken Risotto

Risotto lovers rejoice! Below you will find a recipe for the creamiest and dreamiest risotto, the classic Italian dish! This risotto does require some patience (lots of stirring!) and cook time at the stove. However, you will be rewarded with a RICH, CREAMY, CHEESY, and BUTTERY Chicken Risotto. This could be the Chicken Risotto of your dreams!! It's definitely one of my favorite dishes and is serious comfort food!

[feast_advanced_jump_to] ...

Read More

Easy and Delicious Artichoke Pasta!

by Leave a Comment

This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about Easy and Delicious Artichoke Pasta!

Artichoke Pasta held up by a fork with salad and Tabasco sauce in the background
[feast_advanced_jump_to]

A Jar of Artichokes = Magic

A jar of artichokes is magic. It is full of possibility...you can utilize it and enjoy it in so many ways! One of my favorite ways to enjoy a jar of artichokes, is by using them to create an Easy and Delicious Artichoke Pasta.

Jar of Artichoke Hearts

If you have worked with artichokes before, you will know how fiddly they are. I haven't given up on them yet, but when you have the option of prepared artichoke hearts in a jar at your disposal, the prepared ones win every time (in my opinion)  😃 .

...

Read More

Delicious Sicilian Fennel and Blood Orange Salad

by Leave a Comment

This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about the delicious Sicilian Fennel and Blood Orange Salad!

Fennel and Blood Orange Salad

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project.

In this book, the author Mimi Sheraton lists her choices for the 1,000 Foods of the World that you MUST try.

Ms. Sheraton includes an aweome Italian salad called Insalata de Finocchio e Arancie in her book. Otherwise known as Fennel and Orange salad, this is food #46 in my 1,000 Foods To Eat Project!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die
...

Read More

Sumptuous and Fun To Eat Bucatini all'Amatriciana!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here is a recipe for Sumptuous Bucatini all'Amatriciana!

Bucatini all'Amatriciana

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die
...

Read More