REASON’S WHY YOU’LL LOVE FETTUCCINE ALFREDO

• It’s incredibly fast to make. This fettuccine alfredo will be one of the fastest pasta dishes you’ll ever make. You only need 15 minutes from start to finish for this meal to come together—which makes it a great last-minute dinner idea that’s especially perfect for busy weeknights.
• It’s a great beginner recipe. Whether you’re a seasoned cook looking for an easy meal or someone new in the kitchen, you’ll love fettuccine alfredo. This recipe is so simple anyone can make it—even kids can help!
• It’s got cream and carbs. What else can you ask for? The cheese, cream, and carbs in this dish are enough to make anyone’s day better. Total comfort food goals.
• You can add your own veggies. Fettucine alfredo is a classic dish that pairs well with any green veggies. Add your own twist with some spinach, broccoli, or asparagus.

Also Read: Beetroot Falafel Recipe

FETTUCCINE ALFREDO RECIPE

Recipe by RecipeWikkiCourse: MainCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

450

kcal

Ingredients

• 1 (10 oz.) package fettuccine pasta noodles

• 1 teaspoon salt

• ½ cup butter

• 1 tablespoon garlic, minced 

• 1 cup heavy cream

• ⅓ cup Parmesan cheese, freshly grated

• ½ teaspoon ground black pepper (or to taste)

Directions

• Bring a large pot of water to a boil over medium-high heat. Add fettuccine noodles and salt and cook until al dente (fully cooked but still firm) according to package directions, about 2-3 minutes for fresh fettuccine noodles and 8-10 minutes for dried noodles. Reserve ½ cup pasta water and then drain and set aside.
• In a large skillet, melt butter over medium high heat for 1 minute. Add garlic and sauté until fragrant, about 1 minute.
• Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 3-4 minutes.
• Stir in cooked fettuccine and toss well to combine. If you like it a bit saucier, slowly add ¼ cup to ½ cup reserved pasta water and stir well to combine.
• Sprinkle extra Parmesan and freshly ground black pepper on top.

Notes

• Don’t overcook the pasta: Follow the package instructions and set a timer so you don’t accidentally overcook the pasta. Also keep in mind that the fettuccine will cook slightly more once it’s introduced to the hot pan with the alfredo sauce.
• How to store pasta: Allow the fettuccine alfredo pasta to cool to room temperature before placing it in an airtight container. Store in the refrigerator for up to 3-4 days.

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Due to its simplicity, marinara acts as a versatile base for many Italian dishes. It originated in Naples in southern Italy, its name derived from the Italian word for sailors (marinai). Some say it was named after the sailors because it’s ingredients didn’t spoil easily, and the sauce could be prepared quickly, in about the same time it took pasta to cook, so the two made a flavorful and cheap meal for sailors on their voyages.

By the early 1900s, marinara became a classic in the United States of America as well, due to a large number of Italian immigrants. Today, it is commonly served hot with pasta such as ziti, linguini, or spaghetti.

Also Read: FETTUCCINE ALFREDO RECIPE

Authentic Marinara Recipe

Recipe by RecipeWikkiCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

753

kcal

It’s a simple vegan and pure vegetarian sauce that you can serve with bucatini, spaghetti and ricotta meatballs, clams and mussels frutti di mare, shrimp, chicken parmesan, ricotta gnocchi, peppercorn steak, fried mushrooms, eggplant, ravioli, this incredible vegan lasagna or whatever your favorite pasta is. Perfect for dipping your cheese sticks or garlic knots.
Also Read: Beetroot Falafel Recipe

Ingredients

• 2 X 28 oz cans San Marzano Tomatoes

• 1/2 yellow onion -diced

• 8 cloves garlic -minced

• 1 leaf bay

• 4 sprigs basil

• 1/3 cup fresh basil leaves – sliced or torn

• 4 tbsp extra virgin olive oil (or light olive oil)

• 1 pinch sea salt (or to your taste)

Directions

• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
• Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking (about an hour or so). Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
• After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
• Finish with a drizzle of fine cold pressed extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

Notes

• How to Thicken Marinara sauce? – Continue cooking on low flame until most of the water evaporated and the sauce /gravy has thickened to your liking. Careful not to let those sugars burn though so stir often.

The post Authentic Marinara Recipe appeared first on RecipeWikki.

Zucchini noodles, also known as “zoodles,” have become a popular alternative to traditional pasta. They are light, healthy, and perfect for those looking to cut down on carbs. When combined with creamy avocado pesto and succulent shrimp, you get a dish that’s both delicious and nutritious.

ALSO READ: Bibimbap: A Delicious Korean Recipe

Here’s how you can make Zucchini Noodles with Avocado Pesto & Shrimp at home:

Zucchini Noodles with Avocado Pesto & Shrimp

Recipe by RecipeWikkiCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

446

kcal

Zucchini noodles with avocado pesto and shrimp is a delightful dish that combines fresh, wholesome ingredients into a tasty, satisfying meal. It’s easy to make, nutritious, and bursting with flavor. Whether you’re trying to eat healthier or just looking for a new recipe to try, this dish is sure to become a favorite in your kitchen.

Ingredients

• 5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed

• ¾ teaspoon salt, divided

• 1 ripe avocado

• 1 cup packed fresh basil leaves

• ¼ cup unsalted shelled pistachios

• 2 tablespoons lemon juice

• ¼ teaspoon ground pepper

• ¼ cup extra-virgin olive oil plus 2 tablespoons, divided

• 3 cloves garlic, minced

• 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired

• 1-2 teaspoons Old Bay seasoning

Directions

• Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
• Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
• Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Notes

• Choose the Right Zucchini: Pick firm, medium-sized zucchinis. Larger zucchinis can be watery and have larger seeds, which can affect the texture of the noodles.
• Avoid Overcooking: Zucchini noodles cook very quickly. Sauté them for just 2-3 minutes until they are tender but still slightly crisp. Overcooking can make them mushy.
• Ripe Avocado: Use a ripe but firm avocado for a creamy pesto. Overripe avocados can make the pesto too mushy.

The post Zucchini Noodles with Avocado Pesto & Shrimp appeared first on RecipeWikki.

This (Sun Dried Tomato Chicken ) quick and easy weeknight dinner of chicken with sun-dried tomatoes is ready in just 30 minutes. The sun-dried tomatoes bring out a natural sweetness and a touch of acidity, which perfectly balances the creamy sauce and the salty Kalamata olives.

Even though the sauce is creamy, there’s no heavy cream needed! Instead, I mix cornstarch with whole milk to thicken the sauce, then stir it into the juices from the chicken to create a rich and flavorful dish.

ALSO READ: Chettinad Fish Fry: A Simple and Spicy South Indian Dish

Sun Dried Tomato Chicken (No Heavy Cream)

Recipe by RecipeWikkiCourse: MainCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

312

kcal

This quick and easy weeknight dinner recipe of chicken with sun dried tomatoes comes together in just 30 minutes. Sun-dried tomatoes concentrate the natural sweetness of their namesake and add a bright pop of acidity to balance the creamy sauce and briny Kalamata olives. 

Ingredients

• 1 1/2 pounds chicken breasts

• 1 tablespoon Italian Seasoning

• 1 1/4 teaspoons kosher salt

• 2 tablespoons extra virgin olive oil

• 3 ounces sun dried tomatoes, sliced

• 1 small yellow onion, thinly sliced

• 4 large garlic cloves, minced

• 1/3 cup white wine

• 1 3/4 cup whole milk

• 1 1/2 tablespoons cornstarch

• 2 cups baby spinach

• 1/4 cup sliced Kalamata olives

Directions

• Make the cutlets and season the chicken: To make chicken cutlets place the chicken breast on a cutting board. Place your non-dominant hand on top of the chicken breast and in your other hand hold a sharp knife parallel to the cutting board. Slice the bread in half horizontally. Repeat with the remaining breast(s). You should have multiple chicken cutlets, all of similar thicknesses. Season the cutlets with the Italian seasoning and 3/4 teaspoon kosher salt
• Heat the skillet: Into a large skillet set over medium-high heat add the olive oil. Once the oil begins to shimmer, add the seasoned chicken cutlets. Cook for 4 to 6 minutes, per side or until the thickest part of the cutlet reaches an internal temperature of 165°F. The bottom of the skillet and the chickens should develop some nice color.
• Remove the chicken: Transfer the chicken to a clean cutting board and let it rest while you finish the recipe. To the skillet add the sun dried tomatoes, onions, garlic, white wine, and 1/2 teaspoon kosher salt. Use a wooden spoon or spatula to scrape the fond (brown bits) off the bottom of the skillet. Cook until the onions soften, about 2 to 3 minutes.
• Add the milk: Add the milk to the skillet. In the small bowl use a fork to combine the cornstarch and 3 tablespoons cold water. Once the milk simmers in the skillet, stir in the cornstarch slurry. You will see it begin to thicken immediately. If it appears too thick just add more milk a 1/4 cup at a time until you’ve reached your desired consistency.
• Add the spinach, olives and chicken: Reduce the heat to low, stir the spinach and olives into the sauce. Stir until the spinach wilts. Thinly slice the chicken and add it back to the pan to warm through. Adjust seasoning to taste
• Serve: Transfer chicken and sauce to a platter and serve.

Notes

• Use Coconut Milk for Creaminess: If you want a creamy texture without using heavy cream, substitute with full-fat coconut milk. It adds a subtle sweetness and richness to the sauce while keeping it dairy-free.
• Sauté Garlic and Onions First: For a more flavorful dish, sauté minced garlic and chopped onions in olive oil before adding the chicken. This base adds a rich, aromatic layer to the sauce.

The post Sun Dried Tomato Chicken (No Heavy Cream) appeared first on RecipeWikki.

But, before we get into some delicious recipes, let’s take a look at the history of tortellini.

History and Origins of Tortellini Soup

Tortellini is an Italian pasta that originated in the Emilia-Romagna region, which includes cities such as Bologna and Modena. Tortellini is a well-known dish from this region.

There are numerous legends surrounding the origin of tortellini. According to one popular story, Tortellini was inspired by the goddess Venus. According to legend, a cook in Bologna peeked into her room and was so taken with her beauty that he made tortellini shaped like her navel.

Tortellini Soup was most likely invented by skilled Italian cooks in the Middle Ages who wanted to use up leftover meat by stuffing it into pasta dough. Over time, this simple dish became popular in Italy and around the world.

ALSO READ: Habanero Hot Sauce Recipe: A Spicy Delight

Tortellini Soup Recipes: A Comforting Dish with a Rich History

Recipe by RecipeWikkiCourse: SoupsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

1,140

kcal

This tortellini soup recipe has always been one of my favorites, but I gained a new appreciation for it this week. Over the last few days, a big, blustery snowstorm has turned Chicago into a winter wonderland. When Jack and I come inside from a chilly walk or shoveling snow, a hot bowl of tortellini soup is the perfect way to warm up.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, chopped

• 1 fennel bulb, diced

• ½ teaspoon sea salt, plus more to taste

• Freshly ground black pepper

• 2 teaspoons balsamic vinegar

• 2 garlic cloves, minced

• 1 (28-ounce) can diced tomatoes

• 3½ cups vegetable broth

• 1 tablespoon fresh thyme leaves

• ¼ to ½ teaspoon red pepper flakes

• 9 to 12 ounces cheese tortellini, or vegan tortellini

• 5 cups torn kale

• Kale Pesto

• ½ cup chopped fresh parsley or basil

Directions

• Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
• Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
• Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
• Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
• Serve in bowls with scoops of kale pesto and fresh parsley for garnish.

Notes

• Fresh Tortellini: If possible, use fresh tortellini rather than frozen. It cooks faster and often has a better texture.
• Low-Sodium Broth: If you’re watching your salt intake, opt for low-sodium broth and adjust seasoning as needed.

The post Tortellini Soup Recipes: A Comforting Dish with a Rich History appeared first on RecipeWikki.

What Is Sugo?

In Italian, “sugo” means sauce, and when Italians talk about sugo, they usually mean a tomato-based sauce. It’s different from marinara sauce or other tomato sauces because it’s often cooked longer to bring out deeper flavors. Sugo is thicker and has a rich texture that makes it perfect for coating pasta or adding to meats and vegetables.

ALSO READ: Shakshuka Recipe: A Tasty Dish with Rich History

Sugo (Italian Tomato Sauce) Recipe

Recipe by RecipeWikkiCourse: SaucesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

67

kcal

Make your own Sugo Recipe, a traditional Italian homemade tomato sauce, is so much easier than you think and only takes 20 minutes!

Ingredients

• Sugo Recipe

• 28 oz./800 g. canned peeled whole tomatoes 

• 1 tablespoon extra virgin olive oil

• 2 large garlic cloves

• ½ handful fresh basil leaves—approximately 8 big leaves

• Salt to taste

• Optional (if wishing to make a classic pasta pomodoro)

• 13oz / 360g pasta of choice

• Grated parmesan cheese

Directions

• In a large saucepan or pot, add the olive oil, peeled garlic cloves and saute for a few minutes over medium heat until fragrant and golden.
• Add the canned tomatoes and slightly break them up with a wooden spoon.
  Add ½ cup of water to the can to capture any leftover sauce, then season with a good pinch of salt. Simmer with the lid on for 15 minutes over low-medium heat.
• Tear up the basil leaves and stir through. Simmer with the lid on for an additional 5 minutes.
• The sauce is ready as is, as a chunky sauce, or you can allow the tomato sauce to cool down slightly, then blend until smooth using a blender or an immersion blender. You then have the perfect sugo recipe!
• Optional (if making with pasta)
• If making into tomato pasta, cook the pasta in a large pot of boiling salted water. Ensure to cook until al dente and not overcook the pasta (usually 2 minutes under the package instructions).
• Drain the pasta and keep some of the pasta water. Add the pasta straight to the pan with the sauce along with a splash of pasta water.
  Stir through on high heat ensuring all the pasta is combined with the sauce. You can also add some finely grated Parmigiano Reggiano cheese for the perfect pasta pomodoro!

Notes

• If fresh tomatoes aren’t in season, good canned tomatoes work just as well.
• Use garlic sparingly so it enhances rather than overpowers the tomato flavor. If you love garlic, add a small amount of crushed garlic towards the end for an extra kick.

The post Sugo (Italian Tomato Sauce) Recipe appeared first on RecipeWikki.