Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

This mouthwatering Truffled Mushroom Pappardelle is a delightful pasta dish that features wide, flat, fresh pappardelle noodles paired with a savory-creamy-herby mushroom sauce where a drizzle of white truffle oil enhances the earthy mushroom flavors.

We are fortunate that our local Las Vegas Italian restaurant sells fresh house-made pasta to go, including pappardelle, fettuccine, spaghetti alla chitarra, and gnocchi. I am more than happy to promote Prosecco in Las Vegas for their imported cheeses including Burrata di Puglia and excellent fresh pasta.

Mushroom Pappardelle Recipe

Continue reading “Truffled Mushroom Pappardelle”

Creamy Gochujang Noodles

Creamy Gochujang Noodles

Creamy Gochujang Noodles

In the mid-2000s, Korean street food vendors took cues from the Italian pasta dish penne alla vodka by introducing heavy cream into their traditional tteokbokki.

Tteokbokki is a popular stir-fried rice cake snack that is simmered in a spicy-sweet gochujang sauce. Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. The addition of cream results in a distinctive rosy color, hence the moniker “rosé tteokbokki.”

My previous Korean-French fusion salmon dish, a Creamy Gochujang Braised Salmon, blended those same spicy and creamy elements. This Korean-Italian fusion noodle dish also wows with a delicious fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers in the paste.

Bucatini stands in as an interesting alternative for rice cakes because of its wonderfully chewy quality. Handmade bronze dies give the pasta a fabulous coarse, sauce-absorbing surface, perfect for soaking up all those spicy-sweet-creamy-umami flavors that rosé tteokbokki is famous for…

Creamy Gochujang Noodles

Creamy Gochujang Noodles Recipe

Continue reading “Creamy Gochujang Noodles”

Bay Scallop Marsala Fettuccine

Bay Scallop Marsala Fettuccine

Bay Scallop Marsala Fettuccine

I’m going to apologize for not sharing this bay scallop pasta dish sooner. It’s always a big hit – delicious, easy, quick, fabulous.

The cost for premium frozen bay scallops from Baja, Mexico are about $3 per person, and the rest of the ingredients are also very reasonable.  The recipe calls for 2 tablespoons of Marsala wine per serving, I definitely recommend “the good stuff.”

It’s a super-flavorful, stunning pasta dish thanks to briny, slightly sweet and buttery scallops; the complexity of marsala wine; earthiness of mushrooms; and rich cream. I bet if you prepped everything in advance, it could be on the table in less than 20 minutes?

Be sure to use fresh pasta here, its tender velvety texture pairs wonderfully with the creamy marsala sauce.

Bay Scallop Marsala Fettuccine

Bay Scallop Marsala Recipe

Continue reading “Bay Scallop Marsala Fettuccine”

Maltagliati all’Arrabbiata

Maltagliati all'arrabbiata

Maltagliati all’Arrabbiata
Calabrian Chili, Burrata, and Fresh Basil
Served with an Amalfi Spritz

Buon Natale! Merry Christmas – this is a brilliant vegetarian dish for the holiday with its beautiful striking red and green colors. But how could it possibly be any good? The pasta, maltagliati, literally translates to “badly cut” and the sauce arrabbiata translates to “angry”! Turns out this bad-cut-angry pasta dish is actually deliziosa…and perfect for the holidays.

Maltagliati all’arrabbiata Recipe

Continue reading “Maltagliati all’Arrabbiata”

Amalfi-Style Spaghetti with Zucchini

Amalfi-Style Spaghetti with ZucchiniSpaghetti with Pan-Fried Zucchini
Shishito Pepper Pesto

Inspired by Bobby Flay’s Amalfi Restaurant on the Las Vegas Strip

Bobby Flay’s stellar new restaurant at Caesars Palace is where he brings flavors of the Amalfi Coast to the Las Vegas Strip.

We had an absolutely delightful meal there recently…and would have tried even more fabulous dishes if we had room. Our server informed us that the Spaghetti Zucchine is one of the most popular pastas at the restaurant. The Chef wrote on Instagram that it has become the most requested pasta dish at his house.

Unable to fit in another pasta that night (we had the Caramelle and Pasta Rags, both excellent), I just had to try the Spaghetti Zucchine at home.

Amalfi by Bobby Flay
Turbot and Snapper at Amalfi by Bobby Flay
Amalfi by Bobby Flay
Charred Octopus, Burnt Orange, Pancetta at Amalfi by Bobby Flay

Amalfi by Bobby Flay

Continue reading “Amalfi-Style Spaghetti with Zucchini”