Rick Rodgers - cuisine americane

Results tagged “pasta sauce”

Sunday Night Spaghetti and Meatballs

125spaghettimeatballs.jpgWhen the weekend arrives, the "fast and easy" recipes are filed away, and I look forward to a meal that has been leisurely simmered on the stove, filling the house with comforting aromas.  Spaghetti and meatballs is the kind of dish whose excellence seems to be in proportion to the time it spends  bubbling on the stove.  I am planning a dinner party this weekend, and was wracking my brain for a meal that everyone would enjoy.  It didn't take me long to decide on this, my go-to spaghetti, from I LOVE MEATBALLS.  (Photo by Ben Fink.) 

Continue reading Sunday Night Spaghetti and Meatballs.


Turkey Bolognese Sauce with Fettuccine

Makes 6 to 8 servings; 5 cups sauce


Here's a low-fat pasta sauce from Mr. Pasta's Healthy Pasta Cookbook. When I am feeling especially well-behaved (culinarily speaking), this is what I make for dinner.  I like to add evaporated skimmed milk to give the sauce it's required creaminess, but it's actually optional.


  • Nonstick vegetable cooking spray
  • 3 sweet Italian turkey sausages (7 ounces total), casings removed
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium celery rib, finely chopped
  • 1 garlic clove, minced
  • Two 28-ounce cans tomatoes in juice, drained and chopped
  • 1/2 cup hearty red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed hot red pepper flakes
  • 1/2 cup skimmed evaporated milk
  • 1 pound fettuccine


1. Spray a nonstick skillet with nonstick cooking spray and heat over medium heat. Add the turkey sausage, onion, carrot, celery, and garlic and cook, stirring often to break up the sausage with a spoon, until the meat has lost its pink color, about 5 minutes. Transfer to a large saucepan. (Or cook the sausage and vegetables in a nonstick large saucepan.)

2. Add the tomatoes, wine, tomato paste, rosemary, basil, and pepper. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has thickened slightly and reduced to about 5 cups, about 1 hour and 15 minutes. Add the evaporated milk and cook just until heated through, about 1 minute. Do not boil or the milk will curdle.

3. Meanwhile, in a large pot of lightly salted water, cook the pasta according to package instructions (about 3 mintutes for fresh and 10 minutes for dried pasta). Drain and return to the pot.

4. Add the sauce, toss well, and serve immediately.