Category: Italian Cuisine

Quick & Easy Shrimp Over Pasta

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Keeping frozen shrimp on hand is one of the best ways to make a quick & easy weeknight meal or a last-minute company dinner.  Frozen shrimp along with some pantry staples, we created a delicious Mediterranean-style dinner that our family loved. Add a simple salad and enjoy.  PS: They all went for seconds!

 

 

Quick & Easy Shrimp over Pasta

Quick & Easy Shrimp Dinner
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5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 514kcal
Author: Twiins in the Kitchen®

Equipment

  • Large skillet with cover
  • Large rimmed baking sheet
  • Large pasta pot

Ingredients 

  • 2 pounds shrimp, large or colossal size, peeled & deveined, tails on
  • salt & pepper to taste
  • 10-12 large garlic cloves with skin on
  • 2 pints cherry tomatoes
  • 1 Tbsp EVOO to drizzle over tomatoes & garlic
  • 2 Tbsp EVOO, for skillet
  • 1 cup chicken broth
  • 1-2 cups leftover green vegetables, we used leftover green beans
  • 4 Tbsp butter, separated
  • 1 lb pasta, we used what we had on hand, bucatini
  • Pecorino Romano grated cheese, for garnish

Instructions

  • Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.
  • Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
  • Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister & garlic is soft.
  • Bring a large pasta pot filled with water to a boil. Follow the directions on the pasta box.
  • When the tomatoes are blistered and the garlic is soft, remove the pan from the oven. Set aside until the shrimp are ready. Save the juice from the garlic & tomatoes.
  • In a large, skillet, saute the shrimp in hot EVOO & half the butter. Add 2-3 Tablespoons of tomato paste and 1 cup of chicken broth. Combine well. Cook until shrimp are opaque but not overcooked.
  • Removed the charred and juicy cherry tomatoes from the oven. Remove the whole garlic cloves and squeeze them out of their skins. Mash garlic with a fork and add to the skillet along with all the wonderful tomato juices from the pan with the tomatoes. Combine well. Add the remaining butter then bring to a simmer for about 1 minute. Remove from heat & serve over your favorite pasta.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 514kcal | Carbohydrates: 71g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 1436mg | Potassium: 788mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2601IU | Vitamin C: 41mg | Calcium: 145mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

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Chocolate Dipped Cannoli Now Available

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For all the chocolate lovers out there your wishes have come true!  We now offer mini cannoli shells that are completely dipped in a rich layer of creamy chocolate, both inside and out,  then filled with our delicious cannoli cream with all the flavors of Sicily and your choice of 6 garnishes: Pistachio, Chocolate Chip, Almonds, Candied Cherry, Candied Orange, or Plain.

Visit our store for more info: https://twiinsinthekitchen.com/shop

Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

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Baked cod with bread crumbs is our newest weeknight go to dinner. Serving it over Cipriani’s Tagliarelle  (aka tagliatelle from other brands) pasta is just heavenly.   The bread crumbs add so much flavor to both the cod and the pasta.  The reason we recommend  Cipriani’s brand is  because it’s the closest to homemade fresh pasta and cooks in just 3 minutes… a real time-saver! It’s more expensive than other brands but well worth it. For added nutrition feel free to add your favorite vegetable either as a side or mixed in with the pasta, Your family will love it!

 

 

Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

Deliciously baked cod topped with flavored bread crumbs served over pasta in a lemon butter sauce
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 671kcal
Author: Twiins in the Kitchen®

Ingredients 

  • 2 lbs cod , cut into 6 portions
  • 1 cup bread crumbs , Italian seasoned
  • 1 cup Pecorino Romano , grated fresh
  • 4 tbsp white wine , dry white wine, we used Sauvignon Blanc
  • 2 tbsp lemon , 1 tbsp fresh lemon juice plus more for serving
  • 1-2 tbsp olive oil
  • 1 tbsp fresh chopped parsley , plus a sprig for garnish
  • 3/4-1 tsp garlic powder
  • ½ tsp sweet paprika , plus more to sprinkle on top
  • 3-4 tbsp salted butter ,to place pats on each cod slice
  • 17 oz Cipriani Tagliarelle (2 boxes of 8.8 oz each - we used 1 box regular & 1 box spinach)
  • 2 ½ sticks butter , salted
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp lemon zest

Instructions

  • Preheat oven to 400°F. Use a large sheet pan and drizzle olive oil to lightly grease.
  • Fill an 8-10 qt pot with water and bring to a boil. Add salt. Lower heat and cover until ready to cook pasta.
  • Rinse cod and pat fish dry with paper towels. Cut into 6 serving portions then place on the greased pan.
  • Rinse the parsley & pat dry then chop until you have 1 tbsp.
  • In a medium bowl add bread crumbs, grated cheese, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Combine with a fork until evenly dampened. If too dry add a tbsp of white wine or lemon juice until evenly dampened.
  • Using a food-grade gloved hand place the bread crumb mixture on top of the entire surface of each piece of fish. Keep piling on until all bread crumbs are used. Pat the topping down so it stays in place.
  • Slice the butter into squares and top each piece of cod with pats of butter in order to evenly distribute the butter to each piece. Use all the butter. Sprinkle more paprika on top and bake for about 20-25 minutes or until fish flakes easily with a fork. (We placed the cooked cod under the broiler for about 1 -2 minutes to crisp up the bread crumbs but that's optional.)
  • If desired, squeeze additional lemon juice over fish
  • In a small saucepan melt the 2 ½ sticks of butter. Add the olive oil, salt, lemon juice, garlic powder, and lemon zest. Cook for a few minutes then pour into a small pitcher to serve with.
  • While fish is baking, bring the pasta water back to boil then add the tagliarelle and cook for 3 minutes. Drain well and place on a large serving platter
  • Drizzle 2-3 tablespoons of the butter sauce on top of the plated pasta then place the fish on top. Any leftover butter sauce can be added to each individual plate as desired. Garnish with fresh grated Pecorino Romano cheese & parsley.
  • Don't forget to scrape up all the fallen bread crumbs from the pan and place them on top of the pasta for extra texture & flavor!

Notes

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.

Nutrition

Serving: 1portion | Calories: 671kcal | Carbohydrates: 73g | Protein: 46g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 866mg | Potassium: 918mg | Fiber: 4g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
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Notes: Cipriani Tagliarelle comes in both regular and spinach which has a beautiful light green color and mixes well with regular for a colorful presentation. If using a different pasta brand than Cipriani Tagliarelle, it will be called Tagliatelle. Cook according to package directions.

Creamy Bow Tie Pasta with Salmon, Sundried Tomatoes, Capers & Peas

Published on by Twiins in the Kitchen4 Comments

While still living and working on Long Island, one of my favorite restaurants near the office was a renowned Italian restaurant…Mamma Lombardi’s.  My office went there frequently to celebrate special occasions. My friend & co-worker Sue Mercurio and I always ordered their Bow Tie Pasta with Fresh Salmon…our favorite dish.  That dish was always a special treat for us and we savored every bite! Through the years I experimented with recreating this loved meal. So, whenever I make salmon for dinner I usually buy more than I need knowing the leftovers will be used to make a delicious creamy pasta meal. Farfalle is the name you usually find in the pasta section of your grocery store. It’s a medium size pasta in the shape of a bow tie.

I use leftover steamed salmon instead of fresh because it is a time saver; however, you can certainly cook it fresh and still be perfectly delicious.

Barbara and I welcomed in 2023 on New Year’s Day with our husbands & nephew. A special meal for a special day!

Farfalle or Bow Tie Pasta

 

Creamy Bow Tie Pasta with Salmon, Peas, Sundried Tomatoes, & Capers

Deliciously steamed salmon in a creamy, light pink sauce with capers & peas.
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5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 897kcal
Author: Twiins in the Kitchen®

Equipment

  • 1 large skillet
  • 1 small bowl
  • 1 8-qt pot for pasta

Ingredients 

  • 1½ lbs Steamed Salmon leftover
  • 1 lb Bow Tie Pasta (Farfalle), Use Gluten-free pasta if gluten is a concern
  • 1 tbsp olive oil
  • 2 tbsps butter
  • ½ cup onion sliced very thin or chopped
  • 6 oz tomato paste
  • 1 oz lemon juice
  • 1½ - 2 tsp lemon zest
  • 3 - 4 tsps frozen garlic, thawed
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 10 oz sundried tomatoes, packed in oil, use a fork to remove them from the jar
  • 1 pint whipping cream
  • ½ cup Pecorino Romano cheese, grated, about 3 handfuls
  • 2 - 3 tbsp capers
  • 2 cups frozen peas thawed
  • 1 tbsp fresh parsley, chopped for garnish

Instructions

  • Bring an 8-qt pot of water to a boil. Salt well
  • In a small bowl combine the defrosted garlic, lemon juice, lemon zest, Italian seasoning & Dijon mustard. Set aside.
  • In a large skillet on medium heat, add butter & olive oil. Saute onion until soft & translucent.
  • Meanwhile, add pasta to the boiling water & cook according to the package directions. (About 12-13 minutes) Reserve 1/2 cup of pasta water & set aside
  • Add tomato paste, sundried tomatoes, and garlic mixture to the skillet then cook until fragrant, about 1 minute.
  • Add cream to skillet and simmer until thickened.
  • Add the grated Pecorino Romano & stir until combined.
  • Add the thawed peas & capers Cook until heated through.
  • Add the salmon pieces & cook until heated through.
  • Drain the pasta. remember to reserve 1/2 cup of pasta water
  • Add a few tbsps of reserved pasta water to the sauce to prevent sauce from getting too thick.
  • Place pasta in dishes & top with salmon and sauce.
  • Garnish with parsley & grated cheese. Serve immediately. Enjoy!

Nutrition

Serving: 1g | Calories: 897kcal | Carbohydrates: 93g | Protein: 45g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 160mg | Sodium: 535mg | Potassium: 2747mg | Fiber: 10g | Sugar: 26g | Vitamin A: 2151IU | Vitamin C: 28mg | Calcium: 243mg | Iron: 7mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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The Best Keto Meatball Parmigiana – Twiins Style

Published on by Twiins in the Kitchen1 Comment

The Best Keto Meatball Parmigiana - Twiins Style

  • Servings: Yields 16-18

I have been longing for a Sunday pasta & meatball dinner for a few months. Since I started doing Keto I substitute hearts of palm sheets for lasagna noodles or use zucchini or spaghetti squash. These make a wonderful conversion however, the meatballs are not keto... I've been switching out the breadcrumbs for Pork Panko on several dishes that call for breadcrumbs and to my surprise, the Pork Panko works well. 😋 😋

Ingredients

  • 2 ¼ lbs ground beef 80-85% lean/20-15% fat (or 2¼ lbs of  ground beef, veal, and pork mixture)
  • 3/4 cup Pork Panko or crushed pork rinds (packed)
  • 10 garlic cloves, finely chopped or grated
  • 1/2 large onion, finely chopped
  • 1 tsp dried basil
  • 6 large eggs
  • 3-4 large handfuls of grated Pecorino Romano cheese (about 1 cup+ 1 Tablespoon)
  • 1 handful of fresh parsley, chopped (or 2 Tablespoons dried)
  • salt and pepper to taste
  • EVOO (for frying)
  • 8 oz whole milk mozzarella

Directions

  1. Place ground meat in a large mixing bowl, and break up with a fork.
  2. Add Pork Panko, onion, garlic, basil, salt, and pepper and combine well.
  3. Make a well in the center of the meat mixture and place all the eggs, Pecorino Romano cheese, and parsley.
  4. With a large fork scramble the eggs, cheese, and parsley in the well, then start to combine into the entire meat mixture. You can do this best with your hands that are scrupulously clean or with gloves…your preference.
  5. Once well combined (don’t over-mix) use an ice cream scoop to get even-sized meatballs,(about a small cupped handful of meat mixture) and roll into a ball then place on parchment or waxed paper. Continue making meatballs until all meat has been formed. An ice cream scoop should yield 16-18 meatballs.
  6. In a large skillet pour enough EVOO to about 3/4 inches in depth. Let the oil get hot, then working in batches, brown all sides (Don’t overload, allow each meatball some breathing room, or they get steamed & not browned).
  7. When meatballs are browned and crisp, remove them to a paper towel-lined bowl or tray. Repeat until all meatballs are cooked.
  8. Cook meatballs in tomato sauce for 20 minutes. (Skip the next step if you are not making it parmigiana style.)
  9. In a casserole dish, lightly coat with tomato sauce then place meatballs in the dish, sprinkle with grated cheese, and slices of mozzarella. Microwave on medium just enough to melt the cheese (about 3-5 minutes depending on your microwave). Serve with a big salad or your favorite keto pasta and enjoy!

Notes: The texture is a little meatier than meatballs made with soaked Italian bread but they are just as delicious. I like using Skinny Pasta (konjac noodles) or Palmini hearts of palm noodles in place of real pasta.

Make a well then add eggs, cheese & parsley then mix well
Forming the meatballs
Place formed meatballs on parchment paper
Frying meatballs
Draining fried meatballs
Cook 20 in tomato sauce and serve!

 

 

 

 

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Keto Cauliflower Frittata

Published on by Twiins in the Kitchen2 Comments

Barbara is on a healthy keto diet so naturally, she wanted to turn Grandma Tessie’s Cauliflower Frittata into a healthy keto dish. This is just as good as Grandma’s original but it’s keto, low-carb, and gluten-free. It can be enjoyed for breakfast, lunch, or a side for dinner, plus it’s delicious and very healthy.

We recommend Penzeys Tuscan Sunset Salt Free Italian Seasoning for this recipe because it’s the best blend of herbs we’ve come across, is delicious, and doesn’t overpower the dish. If you’ve never used Penzeys spices before, please give them a try. We do not get paid by Penszeys but we really do love their herbs and spices.

Keto Cauliflower Frittata

Delicious Keto version of Grandma Tessie's Cauliflower Frittata. A great keto breakfast and gluten-free.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 slices
Calories: 132kcal
Author: Twiins in the Kitchen®

Equipment

  • 1 Frittata Pan
  • 1 bowl
  • 1 3/4 cup size measuring cup
  • 1 very large skillet
  • 1 9" pie pans or serving dishes
  • 1 measuring teaspoon

Ingredients 

  • 1 small head of cauliflower florets only,
  • ½ large sweet onions sliced medium to thin
  • 2-3 Tablespoons EVOO as needed
  • ¼ cup Parmigiana-Reggiano cheese grated
  • ½ cup Pecorino Romano cheese grated
  • 7 large eggs
  • 2 medium garlic cloves smashed
  • ½ tsp pink Himalayan salt
  • dash ground black pepper
  • 1 - 1½ tsp Penzeys Tuscan Sunset this is a salt-free Italian-style seasoning. Regular Italian seasoning can be used in place of Penzeys but Penseys Tuscan Sunset is delicious and mild.
Makes: 9inch round, 1inch height

Instructions

  • Wash and pat dry the cauliflower head then cut the florets and discard stems.
  • Slice onions lengthwise and set aside.
  • Smash garlic cloves and set aside.
  • In a bowl, add the Parmegiano-Reggiano & Pecorino Romano grated cheeses, eggs, and Tuscan Sunset seasoning. Beat well then set aside.
  • In a very large skillet, add 2 Tablespoons of EVOO until hot (medium heat). Add the onions and caramelize to a golden brown.
  • Once caramelized, add a bit more EVOO then add the raw cauliflower florets with the smashed garlic. Season with pink Himalayan salt & black pepper to taste. Cover and cook for about 8-10 minutes until cauliflower is cooked but not mushy. Remove from heat.
  • Heat the larger bottom part of the frittata pan then add 1 Tablespoon of EVOO plus a little to coat the top frittata pan. When hot enough add the cauliflower & onions to cover the bottom of the pan.
  • On a medium-low flame, add the egg mixture. Place the oiled frittata cover on top and cook for about 5 minutes. Flip the pan over and continue to cook for another 5 minutes. Remove the larger pan that's on top then slide the frittata from the upper pan into a 9" pie plate or serving dish. Garnish with some grated cheese and a sprig of fresh parsley if desired.
  • Cauliflower Frittatas can be frozen and then thawed before heating up in a microwave or oven.

Notes

After caramelizing the onions add the raw cauliflower florets with the smashed garlic cloves until cooked but not mushy.
Add the egg mixture
Cover the frittata pan and cook 5 minutes on medium low
With the cover on, flip the pan and keep covered. cook an additional 5 minutes
slide onto 9″ pie pan or serving dish
The best seasoning we’ve found for this dish and many others

Nutrition

Serving: 1pie slice | Calories: 132kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 289mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 1mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

After caramelizing the onions add the raw cauliflower florets with the smashed garlic cloves until cooked but not mushy.
Add the egg mixture
Cover the frittata pan and cook 5 minutes on medium low
With the cover on, flip the pan and keep covered. cook an additional 5 minutes
slide onto 9″ pie pan or serving dish
The best seasoning we’ve found for this dish and many others
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
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Easy Pesto Chicken Casserole 😋😋

Published on by Twiins in the Kitchen3 Comments

If you’re always searching for a new, quick, and easy chicken recipe then this is for you! Not only is it delicious but we hit the Trifecta with it being, Keto-friendly, Low Carb and Gluten-free…did we say delicious? We can’t emphasize enough how delicious this meal is. If homemade pesto is not your thing then by all means use a good store-bought brand.  Today Barbara harvested her first batch of basil and so it was a given it would be tonight’s dinner! Everyone loved it and there were no leftovers…

Easy Pesto Chicken Casserole 😋😋

Easy & delicious chicken casserole that's low carb, Keto-friendly, and gluten-free.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 283kcal
Author: Twiins in the Kitchen®

Equipment

  • 1 Grill/Fry Pan
  • 1 Large Casserole dish
  • 1 Medium mixing bowl

Ingredients 

  • 8 thin chicken cutlets pound lightly if too thick
  • 1 cup pesto Homemade or store bought
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded whole milk mozzarella cheese
  • ½ cup grated Pecorino Romano Locatelli
  • salt, pepper & Italian seasoning to season chicken, both sides
  • salt, pepper & Italian seasoning to add to ricotta mixture, to taste

Instructions

  • Preheat oven to 375°
  • Season both sides of chicken with salt, pepper & Italian seasoning.
  • In a medium-size bowl, mix togther ricotta, grated pecorino romano, salt, pepper, and Italian seasoning. Set bowl aside.
  • Using a very hot griddle or fry pan, sear each cutlet on both sides. No more than a minute on each side.
  • Place several spoonfuls of pesto to coat the bottom of the casserole dish.
  • Place the seared chicken cutlets on top of the pesto.
  • Spoon the ricotta mixture over the chicken, spreading evenly to cover. Top the ricotta mixture with spoonfuls of pesto. Sprinkle mozzarella on top and bake for 20 - 25 minutes until bubbly and chicken cutlets are cooked through.
  • Serve with a side salad or a vegetable of your choice. If you're not concerned with eating low carb or following a keto diet, serve with your favorite pasta & crusty bread. Enjoy

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 4g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 567mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 1mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Easter Breakfast the Whole Family Will Enjoy

Published on by Twiins in the Kitchen1 Comment

With Easter, only a week away, start getting those ingredients together to make our tasty and fun Italian Easter Egg Breakfast Baskets (Pupa Cu L’ova)

Watch the video on YouTube

A delicious & fun way to enjoy a special Easter breakfast.

Twiins Family Favorite Sunday Pasta & Meat Sauce Dinner

Published on by Twiins in the Kitchen2 Comments

As children, we knew it was Sunday just by waking to the aromas permeating throughout the house! The onions & garlic sauteing, the browning of the sausages, pork pieces, braciole, and meatballs. On the counter were the cans of tomatoes waiting to be added to bring together our family’s Sunday meat sauce…brings back the best childhood memories of our family’s ritual of making the Sunday sauce or gravy as our Neopolitan Mom and Grandma Florence called it.

It was a time for the whole family to sit down together, enjoy delicious food while catching up with everyone’s life, and we always laughed a lot. With some of us moving to different parts of the country we miss that weekly gathering. To this day, we still make our sauce the very same way. Like any family favorites, we think ours is the Best! So when family members come to visit we recreate those special Sunday dinners and we all just love being together again.

Twiins Family Favorite Sunday Meat Sauce & Pasta Dinner

Homemade Tomato Sauce with Italian Sausages, Pork Country Ribs & Meatballs with Pasta
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Prep Time: 1 hour
Cook Time: 4 hours
Servings: 8
Calories:
Author: Twiins in the Kitchen®

Equipment

  • 8-qt stockpot, or larger
  • 12" frying pan for meatballs, or larger
  • large bowl to mix meatball mixture
  • small bowl to soak bread for meatballs
  • Large platter to serve meat
  • Large Pasta Bowl

Ingredients 

  • 3 (28 oz cans) San Marzano Whole Tomatoes
  • 1 (24.5 oz jar) Mutti Tomato Puree
  • 2 (6 oz cans) Hunt's Tomato Paste with basil, garlic & oregano
  • 2 Tablespoons EVOO
  • 1 large Onion, diced
  • 12 large Garlic cloves, minced the more the better
  • 1 lb. Italian Hot Sausage links about 5 links
  • 1 lb. Italian Sweet Sausage links about 5 links
  • 4 Country Ribs
  • ½ tsp Dried Oregano
  • 4-5 Fresh Basil Leaves
  • 36 Meatballs see The Best Napoletana Meatballs recipe
  • 1 loaf Italian Bread warmed
  • Pecorino Romano Cheese optional
  • Whole Milk Ricotta optional
  • Fresh Basil Leaves chopped or ribbons for garnish, optional

Instructions

  • Add a drizzle of EVOO to 8 qt stock pot and brown all sausages & ribs (it may take 2 batches to complete).
  • Once browned, remove meat and place in a deep bowl. Set aside.
  • Add 2 Tablespoons EVOO to the already hot remaining oil & fond in the stockpot (fond is all the wonderful browned pieces of meat that stick to the bottom of the pot). Once the EVOO is hot enough, add diced onion & saute on medium-low heat until they start to carmelize.
  • Add the minced garlic, fresh basil leaves, 1/2 tsp dried oregano, and stir. Saute until fragrant, about 1 minute.
  • Add the 2 cans of Hunt's tomato paste. Mix well and cook for about 1 minute. Add the San Marzano Whole Tomatoes. Break up the tomatoes with a fork. The tomatoes will cook down after 4 hours. Add the bottle of Mutti tomato puree then combine well.
  • Add the sausages and country ribs to the sauce and stir well. Continue cooking sauce on a low simmer for 3-4 hours until ribs and sausages are very tender or start to fall apart.
  • Prepare the meatball mixture (The Best Napoletana Meatballs recipe). Shape mixture into 1 ½-inch round meatballs (or whatever size you prefer). In a large frying pan pour in enough canola oil to a depth of 1/2-inch. Heat the oil until hot. Add the meatballs and brown on both sides on medium heat. Remove and place in a bowl until 20 minutes before the sauce is done. Don't worry if there are too many meatballs for one dinner. They can be cooked and frozen for another meal or make some delicious meatball parm heroes the next day.
  • 20 minutes before the sauce is done, add the meatballs and stir gently. Continue on a low simmer for 20 minutes.
  • Once you add the meatballs to the sauce, bring a large pot of water to a boil, add a good amount of salt to the boiling water, then add the pasta and cook according to package directions.
  • In the meantime, remove all the meat from the saucepot once the meatballs have simmered for 20 minutes in the sauce. Place in a large bowl or platter. After cooking the sauce for 4 hours (or more) the whole tomatoes break down however you can use an immersion blender to smooth it out if you don't like tiny pieces of tomato in your sauce.
  • Drain the pasta and pour a ladle or two of the sauce on top. Place pasta in a large, deep bowl. Portion out the pasta on individual plates with a meatball, sausage, or piece of rib meat (or all three!)
  • In our family, we top each plate with a dollop of whole milk ricotta, grated Pecorino Romano cheese, and some chopped fresh basil leaves.  Serve with warmed crusty sesame seed Italian bread & butter.

Notes

Brown sausages & country ribs
Caramelize onions, add minced garlic, dried oregano, saute then add tomato paste & blend well
Add fresh basil leaves
Simmer for 4 hours
Fry meatballs and add to the sauce for the last 20 minutes of simmering
The last 20 minutes of simmering with the meatballs
Remove meat to large bowl or platter
Enjoy!

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Brown sausages & country ribs
Caramelize onions, add minced garlic, dried oregano, saute then add tomato paste & blend well
Add fresh basil leaves
Simmer for 4 hours
Fry meatballs and add to the sauce for the last 20 minutes of simmering
The last 20 minutes of simmering with the meatballs
Remove meat to large bowl or platter
Enjoy!
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Mediterranean-Style Cod Over Couscous

Published on by Twiins in the Kitchen2 Comments

After making this delicious dinner many, many times we decided to add some Kalamata olives for a little extra color. What a wonderful addition!  Not only did it add color but the olives added a little brininess to the Mediterranean flavor! Below is the original posting now with the addition of the olives. See Notes below for Gluten-free options.

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight’s dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We’ve said this before and it’s very true…some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous…we were counting on leftovers but NONE were to be had!

 

Quick & Easy Shrimp over Pasta

Quick & Easy Shrimp Dinner
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5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 514kcal
Author: Twiins in the Kitchen®

Equipment

  • Large skillet with cover
  • Large rimmed baking sheet
  • Large pasta pot

Ingredients 

  • 2 pounds shrimp, large or colossal size, peeled & deveined, tails on
  • salt & pepper to taste
  • 10-12 large garlic cloves with skin on
  • 2 pints cherry tomatoes
  • 1 Tbsp EVOO to drizzle over tomatoes & garlic
  • 2 Tbsp EVOO, for skillet
  • 1 cup chicken broth
  • 1-2 cups leftover green vegetables, we used leftover green beans
  • 4 Tbsp butter, separated
  • 1 lb pasta, we used what we had on hand, bucatini
  • Pecorino Romano grated cheese, for garnish

Instructions

  • Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.
  • Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
  • Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister & garlic is soft.
  • Bring a large pasta pot filled with water to a boil. Follow the directions on the pasta box.
  • When the tomatoes are blistered and the garlic is soft, remove the pan from the oven. Set aside until the shrimp are ready. Save the juice from the garlic & tomatoes.
  • In a large, skillet, saute the shrimp in hot EVOO & half the butter. Add 2-3 Tablespoons of tomato paste and 1 cup of chicken broth. Combine well. Cook until shrimp are opaque but not overcooked.
  • Removed the charred and juicy cherry tomatoes from the oven. Remove the whole garlic cloves and squeeze them out of their skins. Mash garlic with a fork and add to the skillet along with all the wonderful tomato juices from the pan with the tomatoes. Combine well. Add the remaining butter then bring to a simmer for about 1 minute. Remove from heat & serve over your favorite pasta.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 514kcal | Carbohydrates: 71g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 1436mg | Potassium: 788mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2601IU | Vitamin C: 41mg | Calcium: 145mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw