Nosh

Fancy Fuss-Free Dinner

So many of you fell in love with one of my latest foodie posts on Instagram (if you don’t already follow me my tag is rheasdays) so I thought I’d jot down a quick post with the recipes for my belated Valentine’s dinner!  Both the app and the main are incredibly easy and I sourced a few of the more speciality items from Deluca’s Italian Market in Winnipeg as well as from one of my favourite farmers, my brother!  Food is my love language…specifically the Italian kind!

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Roasted Tomatoes and Burrata Cheese

  • 1 tub cherry or grape tomatoes
  • Fresh garlic, I used 3 cloves
  • Olive oil
  • Salt and pepper
  • Burrata (fresh Italian cow milk cheese)
  • Pesto
  • Toasted Walnuts
  • Baguette or Crostini

In an oven safe dish roast your tomatoes and garlic with a generous pour of good quality olive oil and seasoned with salt and pepper.  I roasted mine for 20mins+ on 395.  Let dish cool slightly and then place the buratta in centre stage and drizzle the entire dish with pesto and sprinkle with toasted walnuts. Dive right in and heap this delicious nibble onto warmed bread!

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Roasted Pepper and Sausage Pasta

  • Sauce:
  • 1 large bell pepper, roasted and finely diced
  • 1 md onion, diced
  • 2 pints crushed tomatoes
  • olive oil
  • salt and pepper

In large sauce pan saute the onions in olive oil, season with salt and pepper.  Add the diced roasted pepper and the crushed tomatoes. I usually add a 1/2 tsp sugar to my crushed tomatoes to cut some of the acid.  Let simmer while making the meatballs.

  • Sausage Meatballs
  • 5-6 mild Italian sausages, casing removed (get to know your farmer and butcher and locally source your pork like I do from my brother’s farm!)
  • 1/2 cup frozen and thawed spinach
  • 3/4 cup breadcrumbs or finely diced crusts of bread

Combine sausage mixture well and roll into small meatballs.  Place directly into the simmering sauce to cook.  Be careful when stirring the sauce until the meatballs are completely cooked and firm.

Boil your favourite pasta according the the package.  I like to use a smaller style noodle that will hold a lot of sauce.  Orecchiette is what I used this night but penne or fusilli would also be lovely.

Toss the cooked pasta with the sauce and if you’re feeling super fancy sprinkle some freshly grated parmesan on top.  Such an easy weeknight dish that still feels full of flavour and love.

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