Pasta all’amatriciana

Pasta all’amatriciana

Ingredients:

• 1 tablespoon extra virgin olive oil
• 6 oz. guanciale (pancetta or, in a pinch, bacon will do), cut into ½-inch cubes
• Pinch of red pepper flakes
• ¼ cup dry white wine (optional)
• 1 28-oz. can whole peeled San Marzano tomatoes, crushed by hand
• Pinch of freshly ground black pepper
• Salt
• 1 lb. dried spaghetti or bucatini pasta
• ¼ cup freshly grated Pecorino (or Parmesan), plus additional for serving, if desired

Directions:

1. Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.
2. If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
3. Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
4. While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
5. Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.

Amish Country Casserole

Ingredients

• 1 pound ground beef
• 12 oz. egg noodles
• 1 (10.75 oz.) can tomato soup
• 1 (10.75 oz.) can cream of mushroom soup
• 3 cloves garlic, minced
• 1/2 yellow onion, finely chopped
• 1 cup half-and-half
• 1/2 cup parmesan cheese, grated
• 1/2 tablespoons Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat oven to 350º F, and bring a large pot of salted water to boil and cook pasta according to package directions, or until al dente.
2. Cook beef in a large pan or skillet over medium-high heat for 10-12 minutes, or until browned. Drain fat, then add onion and garlic, and cook for another 5-6 minutes, or until softened and fragrant. Season generously with salt and pepper.
3. Mix together tomato and cream of mushroom soup in a large bowl, then stir in half-and-half and Worcestershire sauce. Season with red pepper flakes and salt and pepper, then stir everything together to combine.
4. Mix cooked noodles and ground beef and onion mixture into wet ingredients, then transfer to baking dish. Sprinkle parmesan over the top of casserole, then place baking dish in oven.
5. Bake for 25-30 minutes, or until cheese is melted and bubbly.
6. Remove from oven and let cool 5 minutes before serving.

Peanut Butter Cookies

Ingredients :
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions :

Preheat oven to 375?. Mix first six ingredients.
Add the rest of the ingredients. Mix well.
Roll into balls and press down with a fork dipped in sugar or flour.
Bake for 10-12 minutes on ungreased cookie sheet.