Sconcigli Arrabiata

Sconcigli is a seashell shaped pasta that is great for absorbing light sauces. Often it is available in a tricolor form, and makes for an excellent presentation. Arrabiata sauce is a slightly spicy sauce that is a great partner to the sconcigli. If sconcigli is unavailable, penne may also serve as an excellent substitute.

Sconcigli Arrabiata

16-18 oz. sconcigli pasta (if unavailable, penne will also work)
1 cup marinara sauce
2 teaspoons turmeric
1/2 cup chicken stock
2 teaspoons red pepper flake
salt
1/4 cup flat-leaf Italian parsley, finely chopped
3 tablespoons extra-virgin olive oil
5 cloves garlic, finely chopped
1 cup parmesan cheese

Cook sconcigli until al dente.

Meanwhile, in a saucepan, saute garlic, half of the parsley, and red pepper flake until the garlic is tender. Then, add chicken stock. When chicken stock begins to simmer, add marinara sauce and turmeric. Allow to boil until the mixture has slightly thickened.

Next, drain all water from sconcigli. Then, in a large pot, combine sconcigli with sauce mixture, remaining parsley, and boil until there is no remaining liquid (from sauce) in the pot (or about 2-3 minutes). Top with parmesan cheese, mix. Enjoy!

Serves approximately 5.

Spaghetti and Meatballs

Spaghetti and meatballs is a classic Italian-American dish. I have lowered the fat content by using ground turkey breast instead of beef and pork, without compromising the flavor. This dish is an easy and tasty family-friendly meal that everyone will love!

Spaghetti and Meatballs

16 oz. thick spaghetti
1 28 oz. can crushed tomatoes
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano
salt and black pepper
1/2 cup extra-virgin olive oil
1 pound ground turkey breast
1/2 cup flat-leaf Italian parsley, loosely packed
1 tablespoon turmeric
4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup chicken stock

For the Meatballs:

Finely chop the parsley. In a mixing bowl, add the turkey, parsley, salt, black pepper, 2 cloves of finely chopped garlic, and 1/2 of a small onion (finely chopped). Mix until the ingredients are thoroughly blended. Roll approximately 10 meatballs, evenly sized. In a frying pan with 1/4 cup of extra virgin olive oil, add the meatballs, in batches if necessary, and fry (covered, over medium-high heat) until browned on side. Then, flip midway through and allow to finish cooking. Make sure the inside of the meatballs are properly cooked.

For the sauce:

Meanwhile, in a saucepan, saute onions and garlic in extra-virgin olive oil until tender over medium-high heat. Next, add tomatoes, turmeric, oregano, thyme, bay leaves, salt, black pepper, and chicken stock. Allow to simmer, covered, for approximately 30 minutes. Remove bay leaves when finished cooking. Then, add the cooked meatballs and the oil in the pan to the sauce, and allow to simmer, uncovered, for another 15 minutes.

Meanwhile, cook the spaghetti until it is al dente.

Enjoy!

Serves approximately 5.