Half And Half | Eat at Home

Rustic Italian Sausage Pasta with Roasted Red Peppers and Two Cheese Sauce

March 24, 2009 by Tiffany

I invented this recipe last night when I wanted something a little different, but also quick. It was a hit, as most pasta dishes are at our house.

Here’s what you’ll need. As always, feel free to substitute and change out ingredients for what you have available. I thought mushrooms would be good in this, if you like them.

1 lb. linguine or other type pasta (penne would be good)
half & half (about 2 cups)
parmesan cheese (about 1 cup)
mozzerella cheese (about 1 cup)
small onion, diced
3-4 cloves garlic, minced
butter for making the sauce (2-3 Tbs)
roasted red peppers (I used about 1/2 jar)
Italian sausage, browned

Cook the pasta according to the directions. Brown the sausage and drain the fat. In a saucepan, cook the onion and garlic in the butter until soft. Whisk in the half & half. Then stir in the cheeses and let them melt into the sauce over low heat. I didn’t really measure any of the sauce ingredients, but went by what I thought looked good. I also added salt and pepper.

When the pasta is cooked, drain it and put it back in the cooking pot. Add in the sausage, sauce and roasted red peppers. Serve it with garlic bread and salad.

We had some left over for lunch today and I thought it tasted even better. The flavors were more pronounced today. I’ll be making this one again!

Filed under: Main Dish, Pasta Tagged with garlic, half and half, linguini, mozzerella, onion, parmesan, Pasta, roated red peppers, sausage22 Comments

Pasta Primavera

January 16, 2009 by Tiffany

Oh my goodness, this was yummy! The recipe is Pioneer Woman’s, but I changed it a bit to suit our tastes. Her recipe calls for mushrooms, which we don’t like, so I eliminated them. I didn’t have any wine, so I only used chicken broth. And I was too cheap to buy the whipping cream when I already had half & half, so the calories were reduced a bit. I also didn’t have any peas, so I left them out. Bottom line is, substitute as needed!

Gather up your ingredients:

Butter
Olive oil
3-4 cloves garlic, chopped
1 onion, chopped
1 cup brocoli, cut into florets
2 carrots, sliced on the bias
1 yellow squash, sliced on the bias (I think I left this out)
2 zuchini, sliced on the bias
1/2 red pepper, sliced

2 cups half & half, plus a bit more to thin the sauce
chicken broth as needed (I probably used about 2 cups, but that is just a guess)
6-8 fresh basil leaves
grated or shredded parmesan cheese

salt
pepper
Penne pasta

Start the pasta cooking. In a large skillet melt the 2 Tbs. butter and 2 Tbs. olive oil together and cook the onion and garlic until translucent. Add the brocoli and carrots to the pan and cook a few minutes. You want them to still be a bit crisp. Remove from the pan and add more butter as needed and the red peppers. Cook until tender crisp and remove from the pan and saute the rest of the veggies in batches. When all the veggies are cooked and removed from the pan, pour in about a cup of chicken broth and scrape up the brown yummies from the bottom of the pan. Cooking over medium heat, add another 1/2 cup chicken broth, 2 cups half & half, and the cheese. (PW calls for 1/2 cup cheese, but I used the whole container) Add salt and pepper to taste, as well as the chopped basil leaves. Drain the pasta and put it back in the cooking pot. Add the veggies and the sauce and stir to combine. If you need to thin the sauce a bit, add more chicken broth and/or half & half.

Eat and enjoy!

Filed under: Pasta Tagged with basil, carrots, garlic, half and half, onion, Pasta, red pepper, zucchini12 Comments

Fettucini Alfredo

January 3, 2009 by Tiffany

Dinner is on the table in the time it takes to boil water and cook the pasta. Much faster than grabbing take-out, and the ingredients can be kept on hand for when you need a super fast meal. I altered this recipe from Country Gourmet Cookbook. That recipe called for raw eggs and I’m not willing to risk a case of food poisoning for dinner, so I took the eggs out and added a bit more cheese and half & half.

Gather up your ingredients:

1 box fettucine
1 container of shredded parmesan cheese (the original recipe calls for 1 cup, but I like more)
4 Tbs. butter, cut into pieces
1 1/2 cups half & half, warmed

Put the water on to boil and cook the fettucine according to the package directions. Warm the half & half in the microwave for 1-2 minutes. You don’t want to boil it, but you do want it warm. Drain the pasta and put it back into the cooking pot. Add the 4 Tbs. of butter to the pasta. Pour in the warm half & half and add the cheese. Season with salt and pepper to taste. You can also add finely chopped basil or parsley. I’m usually in too much of a hurry to fuss with that when I make this meal.

For my family of 6, this is enough pasta if I serve a few side dishes with it, like salad, broccoli or bread. I really need to start making a double batch to keep everyone happy. The big kids really eat a lot of this!

Filed under: Main Dish, Pasta Tagged with butter, fettucini, half and half, parmesan, Pasta15 Comments

Corn Chowder

October 19, 2008 by Tiffany

Comfort food, warm and filling. This soup is all that. I copied the recipe out of a Frugal Gourmet cookbook many years ago. I’ve made a few changes to the original.

Corn Chowder

Ingredients

2 qts. chicken stock
1 medium yellow onion, diced
4 Tbs. butter
4 Tbs. flour
4 cups unpeeled, diced potatoes
1 bay leaf
2 cups half & half
1 bag frozen corn
1 can cream corn
salt and pepper

Instructions

Heat the chicken stock in a large stock pot.
Saute the onion in butter. Stir in the flour to form a roux and cook it for just a minute.
Add the roux to the broth along with the potatoes and bay leaf.
Cook until the potatoes are fork tender.
Remove the leaf and add the half &half and the corn.
Simmer until hot and season with salt and pepper.

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