cheesy, creamy sausage pasta bake

baked pasta with sausage
servings 8-10

• 1 lb ziti noodles
• 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
• 4 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes
• 1 cup heavy cream
• ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
• ⅓ cup chopped fresh basil, plus more for serving
• 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

1. 
   
2. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
3. Preheat the oven to 425°F and set the oven rack in the middle position.
4. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
5. Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
6. Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

basque oxtail stew

basque oxtail stew
serves 4-6

3 tbsp canola oil
4 lbs oxtail, trimmed
salt and freshly ground pepper to taste
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 cups dry red wine
6 cups chicken stock
1 8 oz can tomato sauce or pureed diced tomatoes, drained
6 medium carrots, sliced 1/2" thick
1/4 cup flour
4 tbsp butter, softened

Heat oil in an 8-qt. saucepan over medium-high heat. Season oxtail with salt and pepper; working in batches, cook, turning as needed, until browned, 8–10 minutes. Using tongs, transfer oxtail to a plate; set aside. Add garlic and onion to pan; cook, stirring occasionally, until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of pan, until reduced by a third, 3–4 minutes. Return oxtail to pan and add stock, tomato sauce, salt, and pepper; bring to a boil. Reduce heat to medium-low; cook, covered, until oxtail is tender, 2 1⁄2–3 hours. Uncover and return to a simmer. Add carrots; cook until tender, 15–20 minutes. Mix flour and butter in a bowl until smooth; stir into stew and cook until slightly thick, 8–10 minutes.

impromptu crepes recipe

 a basic crepe recipe that doesn't require any chilling of the batter. 

crepe recipe
Makes 7-8 medium size crepes

1 cup all-purpose flour
2 large eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

1. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.

2. 1. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

   2. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.

   3. Our family usually tops our crepes with nutella and berries/bananas, or lemon and sugar.