- Kosher salt and freshly ground black pepper
- 8 ounces rotini noodles
- 4 Tablesppons extra-virgin olive oil, plus more for drizzling
- 6 ounces spicy Italian sausage removed from casings (2 to 3 links) *
- 1 clove garlic, minced
- Pinch pepperoncini**
- 1 Tablespoon tomato paste
- 6 ounces mushrooms, trimmed and sliced
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan
- 1 Tablespoon unsalted butter
- 1 teaspoon minced rosemary
- Fresh grated Pecorino-Romano, for serving
- 8 to 10 basic leaves, torn
- Bring a shallow pot of water to boil and season heavily with salt. Add the pasta to the water and bring to boil.
- Meanwile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
- Using a slotted spoon, strain the pasta and place directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture intil thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.
~Recipe adapted from Geoffrey Zakarian
*I used Mild Italian sausage
**I omitted the pepperoncini chili flakes
Recipe for 2 adults , double if you’d like to serve for a family of 4-5.
- 2 Zucchinis
- 8 oz Button Mushrooms
- 4 Scallions
- 4 Carrots
- 2 Thumbs Ginger Root
- 4 Garlic Cloves
- 1 1/2 Cups Jasmine Rice
- 10 tsp White Wine Vinegar
- 2 TBSP Sesame Oil
- 4 tsp Sriracha
- 6 TBSP Soy Sauce
- 1 Pound Ground Beef
- Prep. Wash and dry all produce. Halve zucchini lengthwise; slice into half moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; use a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.
- Cook Rice. Bring rice and 1 1/4 cups salted water to boil in a small pot. Once boiling, cover and reduce heat to a gentle simmer. Cook until tender, 15-20 minutes.
- Pickle Scallions and Make Sauce. Toss scallions whites with vinegar and pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1 1/2 TBSP sugar, up half the Siracha, and 1 1/2 TBSP soy sauce (we’ll use more of the Siriacha and soy sauce later).
- Cook Veggies. Heat a drizzle of oil in a large pan over medium-high heat (use nonstick pan if you have it). Add carrots; season with salt and pepper. Cook, tossing, until tender but still crisp, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.
- Cook Beef. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1 1/2 TBSP soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.
- Finish and Plate. Divide rice between bowls. Arrange beef, zucchini, carrots, mushrooms, and scallions whites on top. Drizzle with sauce and remaining Sriracha (to taste). Sprinkle with scallions greens and serve. After severed, give everything a good toss in bowl to combine.
~Recipe by Hello Fresh
**First picture from original source of recipe (the inside of mine didn’t come out as pretty).
Total time: 1hr 45 minutes
Serves: 6 to 8
- For the filling
- 3 Tablespoons olive oil
- 1 1/2 pounds Japanese eggplant, large dice
- 1 pound cremini mushrooms, stems trimmed and mushrooms quartered
- 1/3 cup dry red wine
- 1/2 medium yellow onion, small dice
- 1 teaspoon dried oragano
- 3/4 teaspoon red pepper flakes
- Kosher salt
- 5 medium garlic cloves, minced
- 1/2 cup green olives, pitted and coarsely chopped
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 cup water
- Freshly ground black pepper
- For the polenta and to assemble:
- 3 cups water, plus more as needed
- 2 cups whole milk
- 2 teaspoons kosher salt
- 1 1/2 cups polenta (or coarsely ground cornmeal)
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
- 1 1/2 cups shredded fontina cheese (about 5 ounces)
- Heat the oven to 350°F and arrange a rack in the middle. Place a large, well-seasoned or enameled cast iron skillet in the oven while it is heating.
- Once the oven is heated, carefully drizzle 1 Tablespoon of the oil into the hot skillet and let it heat up for 1 to 2 minutes. Add the eggplant to the skillet and arrange it in an even layer. Roast until tender and starting to brown, stirring halfway through, about 25 minutes. Using a dry kitchen towel or potholder, carefully remove the hot skillet from the oven by its handle and place it on the stovetop. Use care when hadnling the hot skillet on the stovetop.) Using a spoon, transfer the eggplant to a medium bowl; set aside.
- Add 1 Tablespoon of the oil to the skillet and place over high heat until shimmering. Add the mushrooms and cook, stirring rarely, until browned, about 8 minutes. Add the wine, stir to combine, and cook until the liquid has completely evaporated. Reduce the heat to medium low and, using a spoon, transfer the mushrooms to the bowl with the eggplant.
- Add the remaining 1 Tablespoon of the skillet and heat until shimmering Add the onion, orangano, and red pepper flakes and season with salt. Cook, stirring occasionally, until the onion has softened and is just beginning to brown, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute more.
- Add the olives and reserve eggplant and mushrooms, along with any accumulated juices in the bowl, and stir to combine. Add the tomatoes and water, season with salt and pepper, and stir to combine. Bring the mixture to a simmer. Reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 20 minutes. Meanwhile, begin making the polenta. (When the eggplant and mushroom mixture is ready, remove from the heat, taste, and season with salt and pepper as needed; keep warm until the polenta is ready.)
For the polenta and to assemble:
- Place the measured water, milk and salt in a large saucepan and bring to a simmer over high heat. Reduce the heat to low and, whisking constantly, slowly pour in the polenta in a thin, steady stream until all of it is incorporated and there are no lumps.
- Cook, whisking or stirring with a spoon every few minutes, until the polenta pulls away from the sides of the pan and the grains have softened, about 20 minutes. (If the polenta starts to get too thick before it’s done, add water 1/4 cup at a time as necessary.) Stir in the Parmesan cheese and set aside. Heat the oven to broil and keep the rack in the middle.
- Pour the polenta over the eggplant and mushroom mixture and spread it into a smooth, even layer. Evenly sprinkle the fontina over the polenta. Place the skillet in the oven and boil until the cheese is browned and bubbling, about 4 minutes. Remove from the oven and let sit 5 minutes before serving.
*I don’t have a cast iron skillet, so I used a oven safe pan. If your pan has a plastic handle wrap it with foil to make it oven safe.
~Recipe from Chow.com