‘For Braden, Noodles Are Life’
Pasta Dishes That Keep Their Place In Our Kitchen
I made lasagne tonight.
We didn’t eat it for dinner (had burgers instead) and the boys don’t actually like it, but it’s Jeff’s favourite and ricotta was on sale at Superstore in a two-pack so lasagne seemed like a good thing to make and freeze in a few containers. It’s always great a day or two later anyway.
Like most kids, Braden has loved noodles since he was a baby.
Classic Kraft Dinner, ramen, spaghetti and meatballs, and plain noodles with butter have always been around our house since he came around 16 years ago.
His first job was at his favourite pasta restaurant and he asks to go there often (he would eat there daily if he could afford it!).
We’re still on the hunt for a reasonable fresh pasta maker if anyone knows of a decent, not overly pricey one to purchase.
Although Braden prefers one particular brand of instant ramen from Costco that is natural and doesn’t have MSG or a long list of ingredients, he will eat almost any kind of ramen, pho or udon-style noodle dish.
Good ‘ol spaghetti and beef/marinara sauce is a staple that always takes up room in the pantry and freezer and Annies Mac and Cheese or Kraft Dinner appear here and there.
These two dishes below are two that have been family favourites for years since we first tried them. They are simple, tasty and quick to prepare in a pinch.
HOT ITALIAN SAUSAGE AND CREAM PASTA (this one we got from my Mother-In-Law):
1 Package hot Italian sausage (ground or deconstructed links): Brown in a pan and drain grease then press with paper towel to get remaining bulk of grease out
- 3 Cloves crushed garlic
- 1 Tsp. Dried basil
- Diced tomatoes to desired amount
- 1/2 to 1 Cup liquid whipping cream
After the sausage is cooked and de-greased, set aside and use same pan to sautee garlic with basil until lightly browned. Add sausage back and pour in whipping cream. Simmer until slightly thickened. Toss with freshly-cooked pasta of your choice. Top with fresh diced tomatoes. Salt and pepper to taste if desired.
PRAWN & FETA TOMATO PENNE (this one we were given by a friend who obtained it from a celebration of life insert):
- 1/4 Cup Olive Oil
- 3 Cloves crushed garlic
- 1 Tsp Dried oregano
- 1/2 Tsp Dried hot red pepper flakes
- 1 Lb Raw Prawns
- 1/2 to 1 Cup Quartered cherry tomatoes (or just freshly diced tomatoes)
- Salt & pepper to taste
- 1 Cup Crumbled feta cheese
- 2 Large green onions thinly sliced
- Freshly grated parmesan
Heat oil in saucepan over medium heat. Add garlic, oregano, red pepper and prawns. Cook until prawns are opaque (2–3 mins). Add salt and pepper add pasta and toss to combine. Add tomatoes, feta and green onion. Toss and sprinkle top with parmesan. (we like to add more hot peppers because we like it spicy)
Enjoy!
-Becky
