Food Network Star: Episode 3 – Crab Rigatoni

 

If you’ve been following along on this season of Food Network Star, you know that I was eliminated on Episode 3 last Sunday evening. What a sad and devastating moment that was! In this week’s Food Network Star recap, I’ll share my thoughts on the episode, the mentors’ feedback and my recipe for Crab Rigatoni. Continue reading “Food Network Star: Episode 3 – Crab Rigatoni”

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Shrimp Scampi for the Win

Shrimp Scampi is one of the easiest and most flavorful ways to cook with shrimp. It’s a meal that feels a little fancy, and is special enough to serve to company. I made it for my husband, Kurt and I, on Friday night and served it with crispy french bread and a salad to round out the meal. The red pepper flakes add a little kick and the sauce is killer! Continue reading “Shrimp Scampi for the Win”

Episode 3 of SKG-TV: Pasta Primavera

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Rebekah’s Pasta Primavera with a white wine and light creamy sauce is featured in the third episode of SKG-TV on YouTube.com

Continue reading “Episode 3 of SKG-TV: Pasta Primavera”

Petite Sirah Pasta Boats

Seeing this photo of stuffed pasta while listening to the song Belle by Jack Johnson has me escaping to the streets of Italy, smelling fresh bread and imagining fine wine—then Pandora radio quickly changes tunes and I snap back to reality.

Ground beef, Parmigiano-Reggiano, red wine and pasta are staple ingredients I always have on hand. With only a few ingredients, this recipe packs a nice punch and comes together quickly. It’s also versatile. Feel free to change up the ingredients and substitute them with items from your pantry!

Brown the ground beef and onion, season with salt, pepper and garlic powder. Then, deglaze the pan with a good quality red wine. I’m using Dancing Coyote’s Petite Sirah. It’s a full-bodied, dry wine that’s full of flavor…one of my favorites! Always cook with a wine you enjoy drinking.
Cook pasta according to package directions and drain. I like to add salt and olive oil to the pasta water for added flavor. Then set up a little stuffing station.

Stuff the pasta with the ground beef mixture, then top with sharp cheddar cheese. Sharp cheddar gives it a nice bite.

Cover the stuffed pasta with a jarred tomato sauce, then grate fresh Parmigiano-Reggiano right over the top of the dish. Drizzle with olive oil and splash with another drink of red wine. This will help the pasta to stay moist during the cooking process. Bake at 400 degrees for 20 – 25 minutes.

Enjoy fresh from the oven with a garden salad and some fresh bread and you’ve got a complete meal. Be sure to pour yourself a glass of that red wine, if there’s any left. 😉

Tell me about your best pasta dish!