Mushroom & Sausage Savory Rugelach

Mushroom & Italian Sausage Savory Rugelach
from Tastefully Small Savory Bites

Printable Recipe

Prep time: 10 minutes
Refrigeration time: 3 hours to overnight
Assembly & filling time: 20 minutes
Total Baking time: 35-45 minutes
Makes 24-30 rugelach

Ingredients:
Pastry:
2/3 cup flour
1/8 tsp salt
1/8 tsp baking powder
2 oz/56g cream cheese, softened
4 tbsp ( ½ stick ) unsalted butter, softened
1 egg yolk
1 ½ tsp sour cream (or thick, plain yoghurt)
1 tsp vanilla extract
Filling:
1-2 tbsp unsalted butter
½ cup shallots, finely chopped
1 ½ cup mushrooms, finely chopped (I had cremini on hand, but a mix of wild mushrooms would be awesome)
2/3 cup sweet Italian sausage, casing removed
1 tsp fresh rosemary, finely chopped

Directions:
Prepare the pastry:
1. In a medium bowl, whisk together flour, salt & baking powder.

2. In another bowl, using a hand mixer, beat cream cheese, and softened butter until light (about 2 minutes) then add the egg yolk, sour cream and vanilla. Beat at medium speed until smooth.

3. Reduce speed to low and add the dry ingredients, mixing just until combined. Divide dough into 2 portions and wrap each in plastic wrap. Refrigerate for at least 3 hours or up to overnight.

Prepare the filling:
1. Melt 1 tbsp butter in a skillet over medium heat and sauté shallots until translucent and soft (2-3 minutes). Remove half and set aside for topping

2. Add the mushrooms, sausage and rosemary to the skillet. Cook until the sausage is cooked through – mashing often. All the moisture from the mushrooms and sausage should have evaporated (3-5 minutes).

3. Set aside to cool

Prepare the rugelach:
1. Preheat oven to 325°F/160°C and prepare baking sheet- line rimmed baking sheet with aluminum foil or parchment paper.

2. Roll out one cold pastry disk onto a floured surface. The dough should be 1/8” thick and measure 6” x 14” long. If sticky, add a little more flour as you roll out the dough, lifting it off the surface with a pastry scraper. This will allow for rolling without tearing.

3. Sprinkle half the mushroom, sausage mixture evenly over the surface of the dough.

4. Roll lengthwise, jelly roll style, using the pastry scraper as you go so as not to tear the dough.

5. Cut 1” pieces across the roll (12-14 pieces) and place them, seam side down on the baking sheet about 2” apart.

6. Repeat with the second disc and remainder of the filling.

7. Lightly baste the tops of the rugelach with a little water and sprinkle with the remaining shallots.

8. Bake in center of oven, until golden brown – (35-45 minutes).

Note: another idea for filling from the author: omit mushrooms and sausage for a meatless variety. Spread garlic butter, sprinkle with fresh herbs of your choice, sautéed shallots and sunflower seeds.

Orecchetti Pepe e Cacio e Pancetta

Orecchetti Pepe e Cacio e Pancetta
Adapted from a la di stasio

Printable Recipe

Prep time: 5 minutes
Cooking time:10 minutes (plus time to boil pasta)

Serves 4

Ingredients:
1 lb/500g orecchetti(or your favorite pasta)
2-4 tbsp olive oil
2 thick or 4 thin slices of pancetta (about 1/2 cup), chopped
1 cup cremini mushrooms, halved & thinly sliced
2 tsp coarsely ground black pepper
1 cup or so FRESHLY grated Romano or Parmesan or combo (I used Asiago and it was quite clumpy, although delicious, Freshly grated cheese will be creamier than the coarsely grated you'd buy)
Grated lemon zest & juice of 1 lemon

Directions:
1. Boil pasta as per directions in salted water (cooking time anywhere from 5-10 minutes, depending on the type of pasta used).

2. In the meantime, in a medium skillet, over medium high heat, using a little olive oil, fry the pancetta until almost golden. Add the mushrooms and stir frequently until quite golden as well. (about 5 minutes).

3. Place the pancetta mushroom mixture in a large serving platter/bowl. Put

3. Use tongs to take pasta out of cooking water along with any water that clings to the pasta and add to the pasta bowl. Toss to coat with the pancetta mushroom sauce, add pepper and most of the cheese a little at a time, tossing and adding a little cooking water if needed. (My cheese clumped, probably because I used Asiago instead of Romano or Parmesan, but it tasted awesome anyway.)

Add the lemon zest and juice, and the last of the cheese. Toss and serve. Best with a simple salad for a very tasty meal.

Spanish or Portuguese or South American Frittata

Spanish or Portuguese or S American Frittata

Adapted from Fearless in the Kitchen

Printable Recipe

Prep time: 15 minutes
Cooking time: 20 minutes plus time to boil potatoes (10-20 minutes depending on size)
Rest time: 3 minutes
Serves 4

Ingredients:
2 medium Yukon gold potatoes
4 tbsp olive oil
5-6 cremini mushrooms, halved & finely sliced
½ cured chorizo, casing removed & finely diced (Ruth’s note: Christine used fresh, uncooked chorizo, casings removed and chopped)
2 green onions, chopped
1 large clove garlic, minced
1 tbsp fresh thyme
6 large eggs
2 tbsp dry sherry
Salt & freshly ground black pepper to taste
3 oz firm goat cheese, crumbled (Ruth’s note: I used Ran-Cher Cayenne Garlic )
Sprinkling of smoked paprika

Directions:
1. In a medium saucepan, boil the potatoes in salted water until fork tender. Drain & let cool before peeling and dicing. Transfer to a bowl.

2. Preheat the oven to 375°F/190°C.

3. Heat 2 tbsp oil in an ovenproof skillet (10”) on medium heat. Cook the mushrooms and chorizo (cured – *** if using fresh, transfer cooked mushrooms to the potato mixture before frying the fresh chorizo) until browned , stirring frequently (about 4 minutes). Add to the potatoes in the bowl and stir in the thyme.

4. In a medium bowl, whish the eggs and sherry until just foamy. Add the potato mixture and stir to combine. Season with salt & pepper.

5. Coat the bottom & sides of the skillet with 1 tbsp of oil and heat on low heat. Pour the egg/potato mixture into the skillet. Cook the frittata until the edges start to get firm. (Ruth’s note: I like to lift the edges, tip the pan and allow more of the liquids to slip under the cooked egg, repeating several times until most of the liquid is gone.) This takes about 4-5 minutes.

6. Sprinkle with goat cheese, crumbled over the top of the frittata and shake some smoked paprika over that. Bake for 15 minutes or until top is golden and firm but moist in the center.

7. Remove the frittata from the oven and let rest for 2-3 minutes before sliding out of the pan. Just loosen the edges with a spatula and slide it onto a cutting board.

Sauteed Greens with Leeks & Garlic

Sautéed Greens with Leeks & Garlic
Adapted from Clean Start

Printable Recipe

Prep time: 5 minutes
Sauté time: time: 8-10 minutes

Serves 2

Ingredients:
1 large clove garlic, minced
1 medium leek, white & light green parts only, cleaned well of sand, drained & patted dry
½ tbsp extra virgin olive oil
1 bunch leafy greens, stems removed and saved for another day. Coarsely chop the leafy parts (Ruth’s note: I tried kale but found it very chewy… next time Swiss Chard, collard greens or spinach)
1 tbsp mirin (Ruth’s note: I was out so I used Shaoxing Cooking Wine)
Drizzle of Ume plum vinegar (Ruth’s note: still haven’t found any, so I used rice wine vinegar to keep with Asian taste of the wine)
Toasted sesame seeds

Directions:
1. In a large skillet, over medium heat, sauté the garlic and leeks in olive oil until soft (about 3 minutes or so). Add the chopped greens and mirin/Shaoxing wine and sauté until greens are bright green and tender (about 4 minutes – Ruth’s note: it took at least another 5 minutes plus a tbsp of water and covered to soften the kale)

2. Drizzle with Ume plum vinegar (or rice wine vinegar) and sprinkle with toasted sesame seeds to serve.

Vietnamese Marinated Steak

Vietnamese Marinated Steak
Adapted from Fearless in the Kitchen

Printable Recipe

Prep time: 5 minutes
Marinating time: 8-24 hours in fridge
Grill time: 8-10 minutes
Rest time: 5 minutes
Serves 2

Ingredients:
Marinade:
1 small onion, finely chopped
1 jalapeno pepper, seeded & chopped
1 large clove garlic, minced
Juice of 1 lime
Zest of ½ lime
½ cup sherry
3 tbsp Asian fish sauce
½ tbsp black peppercorns, coarsely cracked
½ tbsp brown sugar
½ tbsp fresh ginger, grated
½ tbsp Hoisin sauce
3 whole cloves
½ tsp coriander seeds, crushed
¼ tsp allspice berries

2 strip loin steaks (or 1 flank steak or any other favorite steak of yours)
Garnish: fresh Thai basil leaves or cilantro leaves, chopped

Directions:
1. To simplify the chopping… drop garlic, seeded jalapeno peppers, peeled ginger and quartered onion through the feeding tube of your food processor.

2. Pour all the marinade ingredients into a large ziplock baggie, add the meat, making sure to coat all over and place in the fridge. I always place the bag on a rimmed baking sheet or large plate to make sure there’s no dripping.

3. Preheat the BBQ or grill pan to high heat.

4. Remove steak from marinade, scraping off whole cloves, allspice, peppercorns and grill 3-4 minutes per side.

5. Place the steak on a plate (last side down on the grill is now up-side on the plate) and pop into the fridge for 4 minutes and an additional minute on the counter before serving.

Garnish with chopped Thai basil &/or cilantro leaves

A Very Different NS Stir Fried Potato

Nova Scotian Stir Fried Potato Slices
From Anita Stewart's Canada: The Food/The Recipes/The Stories

Printable Recipe

Prep time: 10 minutes
Cooking time: 8-10 minutes
Serves 4

Ingredients:
4 potatoes (I like Yukon Gold), peeled & thinly sliced
2 tbsp canola oil
2-3 green onions, chopped
3 slices fresh ginger, minced
2 tsp light soy sauce
Freshly ground black pepper to taste
3 tbsp water
1 clove garlic, minced

Directions:
1. Place sliced potatoes in a bowl of cold water, rinse, add more cold water to cover the potatoes and let stand for 2 minutes.

2. Get all the other ingredients ready and heat oil in a wok or large skillet over high heat.

3. Add the green onions and ginger to the oil, stir fry for a few seconds and add the potato slices. Toss about and stir fry for 1-2 minutes. Add the soy sauce, pepper and water. Cover and reduce heat to medium to simmer for about 5 minutes, stirring occasionally. Add the garlic when the potatoes are tender and stir over heat for 30 seconds or so… just long enough to lose the bitterness of the garlic.

This is great as a side for steak and make enough for leftovers because the potatoes along with some crispy bacon or pancetta will make an awesome frittata.

Grilled Flank Steak with Jeanne's Secret Marinade

Flank Steak with Jeanne’s Secret Marinade
From Blue Eggs & Yellow Tomatoes

Printable Recipe

Hands on time: 5 minutes
Marinating time: at least 8 hours, overnight is best
Grill time: 8-10 mintues
Resting time: 5 mintues
Serves 2-4

Ingredients:
1/3 cup soy sauce
3 tbsp pomegranate molasses
1 tbsp chipotle hot sauce (I used Cholula brand)
2 cloves garlic, minced
1 flank steak (or skirt, or hanger or 2 strip loin steaks)

Directions:
1. Combine soy, pomegranate molasses, hot sauce and garlic in a zip lock baggie big enough for the steak. Add the meat, making sure both sides are well covered with the marinade. Refrigerate overnight.

2. Remove the meat from the fridge 30 minutes before cooking to get the steaks to room temperature and prepare your BBQ or grill pan. The grill should be hot.

3. Grill the steaks for 3-4 minutes per side for medium rare – longer if you like your meat medium or well-done.

4. Resting:- place the meat, bottom side up on a plate and place in the fridge for 5 minutes to relax the meat and make it even more tender. Thinly slice across the grain.

Great served with Nova Scotian Stir Fried Potato Slices that cook in the same amount of time as the steak.

Hearty Beef Stew with Roasted Vegetables, Preserved Lemons & Olives

Hearty Beef Stew with Roasted Veg, Preserved Lemons & Olives

Printable Recipe

Hands-on time: 30 minutes
Roasting time: 25 minutes for vegetables
Roasting time: 2 ½ to 3 hours for stew

Serves 4-6

Ingredients:
Roasted Vegetables
2 cups leeks, white & light green parts only, well rinsed & dried, cut into 2” pieces
2 cups carrots, peeled, cut into 2” pieces on an angle
1 cup parsnip, peeled, cut into 2” pieces on an angle
½ small rutabaga/turnip, peeled and cut into 2” cubes
½ medium butternut squash, peeled and cut into 2” cubes
2 tbsp extra virgin olive oil
1-2 tbsp fresh thyme leaves or rosemary leaves, finely chopped
Salt & pepper

Stew
2 tbsp olive oil
2 -3 lb/ 1- 1½ kg chuck or stewing beef cut into 2” cubes
3 tablespoons unbleached all-purpose flour
1-2 tbsp flour
3 large cloves garlic , minced
2 cups cremini mushrooms, cut in half or quarters, depending on the size (should be same size as other vegetables)
1 cup red wine (preferably full-bodied)
1 cup chicken broth
1 cup canned whole tomatoes, with their juice, crushed
2 tbsp fine fresh orange zest (from 1 large orange)
2 bay leaves
1 tsp Herbes de Provence
1 cup cured back olives (such as Kalamata), pitted & coarsely chopped
1-2 pieces of preserved lemon rind (rinse well and remove the pulp), coarsely chopped
Fresh flat leaf/Italian parsley, finely chopped (garnish)


Directions:
1. Preheat oven to 400°F/200°C. Line a rimmed baking sheet or two with foil for easy cleanup.

2. In the meantime, toss all the vegetables set for roasting along with oil, herbs and salt & pepper in a large bowl. Spread them in a single layer on the baking sheets. If there are too many, do it on two sheets. If the vegetables are too closely packed they will steam rather than caramelize.

3. While the vegetables are roasting for about 20-30 minutes (they should be golden and slightly under cooked. Remember that they will be cooking with the stew for a couple of hours), toss the beef with flour, salt & pepper in a zip lock baggie until well coated.

4. Heat olive oil in a large Dutch oven (I like to use my ceramic coated cast iron – perfect for cooking and for serving) over medium high heat. Add coated beef to pot in two or three separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside.

5. Add the mushrooms and sauté until the mushrooms turn golden. Add the garlic for a few seconds (just until you get a whiff of that wonderful aroma). Deglaze the pot with the wine (use a wooden spoon to get all the brown bits off the bottom) then add the broth and the rest of the ingredients. Stir for a few minutes to warm everything up. Add the beef and any juices. Toss and roast, covered for at least 2 hours. The beef should be very tender. Remove the bay leaf before serving.

It’s great served over rice, pasta or my favorite – mashed potatoes to sop up all that gravy. Taste for seasoning and sprinkle with freshly chopped parsley.

Lighter Healthier Oatmeal Raisin Cookies

Lighter Healthier Oatmeal Raisin Cookies
From Lighthearted at Home: The Very Best of Anne Lindsay

Printable Recipe

Prep time: 10 minutes
Baking time: 12-15 minutes per batch
Makes 40 cookies

Ingredients:
½ cup soft margarine
¾ cup granulated sugar
½ cup lightly packed brown sugar
1 egg
1 cup whole wheat flour
1 cup quick cooking oats (not instant)
¼ cup wheat germ (Ruth’s note: I didn’t have any so I used ¼ cup almond meal (just grind up some blanched almonds until fine, flour like texture)
1 tsp baking powder
1 tsp baking soda
1 ¾ cups raisins (Ruth’s note: I only had a cup of raisins, so I used ¾ cup dried blueberries –very tasty substitute)

Directions:
1. Preheat the oven to 350°F/180°C. Prepare rimmed baking sheets – line with parchment or foil for non stick surface and easy clean ups.

2. In a mixing bowl, cream margarine. Beat in sugars and egg until creamy and well combined. Add the flour, oats, wheat germ (or almond meal), baking powder & baking soda. Mix well – the dough will be fairly dry. Stir in dried fruit.

3. Drop spoonfuls (I use a small ice cream scoop for consistency). Flatten slightly and bake for 12-15 minutes or until lightly golden.

4. Cool on a rack.

I made 2 dozen cookies and placed the rest of the dough in a zip lock baggie in the fridge for munchy cravings. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Spicy Roasted Peppers & Artichoke Heart Frittata

Spicy Roasted Peppers & Artichoke Heart Frittata

Printable Recipe

Prep time: 10 minutes
Baking time: 20-30 minutes
Servings: 2.

Ingredients:
Marinated artichoke hearts, quartered & drained (stop counting when you’re happy)
2 roasted red peppers, coarsely chopped
4 eggs
2 tbsp olive oil
½ cup black olive tapenade
½ - 1 jalapeno pepper, seeded and finely chopped
2 tsp fresh oregano, chopped
¾ cup feta, crumbled
Smoked paprika

Directions:
1. Preheat oven to 400°F/ 200°C

2. In a medium-sized bowl beat eggs, tapenade, jalapeno peppers and 1 tbsp olive oil and set aside.

3. Over medium high heat, sauté the red peppers & artichoke hearts in a small non-stick, oven-proof skillet (small pan = thicker frittata; large pan- thin almost open omelet in appearance) just for 3-4 minutes or until the pan is dry and the artichoke hearts start to turn golden.

4. Add the egg mixture and twirl to coat the pan and vegetables evenly. Top with feta & a sprinkling of paprika. Bake for 20 minutes or until it’s set in the center and golden on top. If you do choose to do a thinner frittata, you probably will only need 10-15 minutes in the oven.

5. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.

Spicy Swiss Chard Tahini Dip

Spicy Swiss Chard Tahini Dip
Adapted from Healthy Cooking for the Jewish Home

Printable Recipe

Prep Time: 15 minutes

Makes 1½ cups

Ingredients:
½ lb/225g Swiss Chard, stalk removed (the book uses spinach, great, but any lovely green
veg would work well – kale, comes to mind)
2 cups water
½ cup tahini paste – stir well before measuring
2 cloves garlic
3 tbsp lemon juice
2 tbsp hot sauce (I used Cholula’s Chili lime sauce)

Directions:
1. Heat water to boiling in a small saucepan. Add the Swiss chard and boil, uncovered over high heat for 2 minutes or until the chard is tender. Transfer to a colander, drain the greens and reserve ½ cup of the cooking liquid, letting it cool.

2. Rinse the chard under cold water and drain well, pressing excess water out of the chard.

3. Drop the garlic cloves through the feeding tube of a food processor with the motor running. Add the chard to the bowl of the food processor, scraping any garlic into the bowl as well.

4. In a small bowl, combine the tahini, lemon juice and hot sauce. Taste and adjust to your preference. If you like things mild, you might want to start with a teaspoon of hot sauce and work your way up.

5. Add the sauce to the food processor and pulse until it’s the consistency you like. If it’s too thick, add some of the cooking liquid.
Serve with pita or tortilla chips or crudités – or all three.

Seasoned Tortilla Chips

Seasoned Tortilla Chips

Printable Recipe

Prep time: 5 minutes
Baking time: 5 minutes

Makes 60 chips

Ingredients:
5 large tortillas = 60 chips
Extra virgin olive oil to brush on tortillas
Mixed Italian herbs – or whatever your favorite dried herbs are – oregano works well with tortillas
Garlic powder
Paprika – your choice – sweet, hot, smoked

Directions:
1. Preheat oven to 400°F/200°C and line baking sheets with foil for easy clean up.

2. Place tortillas on a cutting board. Brush with oil, sprinkle herbs, garlic powder & paprika. Cut into wedges. Place on baking sheet in one layer.

3. Bake in the middle rack for 4-5 minutes, or until crispy and starting to golden. Remove to cool.
Great served on their own or with hummus or other spicy dips

Sweet Currant Couscous

Sweet Couscous with Currants
Inspired by my own traditional recipe in Every Kitchen Tells Its Stories

Printable Recipe

Prep time: 5 minutes
Total Cooking time: 15 minutes

Serves 2-3

Ingredients:
1¼ cups whole wheat couscous
2 cups orange juice (actually this time I used a tropical blend of orange, mango & peach juice)
4 green onions, chopped (save green part for garnish)
2 tbsp extra virgin olive oil
¼ cup dried currants or cherries
Zest of one small orange
¼ cup fresh basil leaves, thinly sliced across (chiffonade)
toasted sliced almonds - Optional - garnish

Directions:
1. In a medium sized saucepan, bring the juice to a boil.

2. Place the couscous, green onions, olive oil and dried fruit in a serving bowl. Add the hot liquid, stir, and cover. Let it stand for 5 minutes. Add the zest and basil leaves and fluff with a fork again, recover and let stand for another 5-10 minutes or until all the liquid has been absorbed and the couscous is soft.

Taste for seasoning. This was a great dish to serve with Cholula Southern Grilled Shrimp to balance the heat of the shrimp. It's always lovely as part of a buffet or picnic - that's when I add more dried fruit and toasted almonds.

Cholula Southern Grilled Shrimp

Cholula Southern Grilled Shrimp
From Cholula Hot Sauces

Printable Recipe

Prep time: 10 minutes
Marinating time: 1-8 hours
Grill time: 5 minutes
Serves 3-4

Ingredients:
1 lb/450g. large shrimp, peeled and deveined - tail left on
Marinade:
½ medium onion
4 cloves garlic
3 tbsp lime juice
¼ cup Cholula hot sauce (this time I actually used a little more than half, thinking it might be too spicy, but next time, I'll do as suggested. The sauce, like Tabasco is hot, but the sweetness of the shrimp really balances it all)
Fresh ginger - One ¾" thick slice, peeled (about 1 tbsp chopped)
lime wedges

Directions:
1. Put all marinade ingredients into a blender or food processor until smooth.

2. Pour marinade over shrimp in a non-metal container or plastic zip lock baggie and marinate for at least on hour or as long as 8 hours.

3. Grill over a hot fire, under a preheated broiler, or on a preheated grill pan, basting occasionally until done – 4- 5 minutes, flipping once.

I served it over a sweet rather than savory couscous. I like this Sweet Couscous with Currants as a perfect foil for the shrimp sauce. And add a squirt of lime juice. Delicious!!!

Ina's Spicy Turkey Meatballs & Spaghetti

Spicy Turkey Meatballs & Spaghetti
From Barefoot Contessa How Easy Is That?

Printable Recipe

Prep time: 20 minutes
Roasting time (meatballs): 35-40 minutes
Final cooking time: 20 minutes (boiling pasta and warming sauce)

Serves 8

Ingredients:
3 cups bread crumbs from round rustic bread, crusts removed, cut into 1” pieces
2/3 cup whole milk (I used 1%)
2 lb/900g ground turkey (I used ground chicken)
8oz/226g Italian sausage, casings removed (I used my favorite sweet fennel Italian)
4oz/114g thinly sliced prosciutto, finely chopped
1 cup Asiago cheese, grated (Ina grates it using a chunk of cheese in a food processor with the regular steel blade in the bowl)
½ cup fresh Italian/flat leaf parsley, minced
1 tsp dried oregano
1 tsp crushed red chili pepper flakes
3 tbsp good olive oil, plus some for brushing the meatballs
2 extra large eggs, lightly beaten
3 jars (24oz/650ml) good marinara sauce (I like Classico, Ina likes Rao’s)
2lb/900g dried spaghetti (this time I used farfalle - little boys favorite)
Freshly grated parmesan cheese for serving.

Directions:
1. Preheat the oven to 400°F/200°C. Line a lipped baking sheet with parchment paper or foil (foil is better for easy clean up).

2. Place bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer crumbs to a small bowl and add the milk. Toss and set aside for 5 minutes.

3. In a large bowl, the turkey (or chicken), sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes and lightly combine with your hands. Add 3 tbsp olive oil and eggs, stir lightly with a fork to combine.

4. Lightly roll the mixture with your hands into 2” round meatballs and place them on the prepared baking sheets. Brush with olive oil and bake for 35-40 minutes or until the tops are browned and the centers completely cooked.
Ruth’s note: you will not believe how awesome your kitchen will smell.

5. Pour the marinara sauce into a large low pot (I used my Dutch oven), add the meatballs and bring to a simmer.

6. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (8-10 minutes depending on the type of pasta). Drain and either serve as Ina does – in individual bowls topped by 3 meatballs and sauce. Or…
place the pasta in a large serving bowl, top with lots of meatballs and sauce for a more casual presentation and serve at the table. Have a bowl of grated Parmesan at the table for sprinkling on top or a block of cheese and grate over each serving..

Serve with a simple green salad.